Microparticles containing algal proteins and uses thereof

Abstract

The present disclosure relates generally to microparticles containing algal proteins and their use in various applications. In some embodiments, the particulate is a precipitate. In some other embodiments, the particles are coacervates. In some embodiments, the microparticles are core-shell microcapsules whose hydrophobic core material is wrapped by a shell containing an algal protein. In some embodiments, the hydrophobic core material comprises a flavor oil, a fragrance oil, or a combination thereof. In certain forms, the disclosure provides the use of such microparticles to improve the texture, mouth feel, perceived fat feel, or perceived cream feel of an edible article. In some embodiments, the edible item is a vegetarian dairy product, a vegetarian meat product, or a vegetarian seafood product. In certain forms, the present disclosure provides the use of such microparticles in providing fragrance to a fragrance product, such as a personal care product, laundry product, or cosmetic product.

Description

Technical Field

[0001] This disclosure generally relates to microparticles containing algal proteins and their use in various applications. In some embodiments, the microparticles are precipitates. In some other embodiments, the microparticles are coacervates. In some embodiments, the microparticles are core-shell microcapsules, with a hydrophobic core material encapsulated by a shell containing algal proteins. In some embodiments, the hydrophobic core material comprises flavor oils, aromatic oils, or combinations thereof. In some forms, this disclosure provides the use of such microparticles in improving the texture, mouthfeel, perceived fatness, or perceived creaminess of edible articles. In some embodiments, the edible articles are vegetarian dairy products, vegetarian meat products, or vegetarian seafood products. In some forms, this disclosure provides the use of such microparticles in providing fragrance to flavored products, such as personal care products, laundry products, or cosmetics. Background Technology

[0002] Human diets typically include both animal-derived and non-animal-derived products. In recent years, the proportion of calories consumed from animal-derived products has increased. This has raised some health concerns, as excessive consumption of animal-derived products, especially those high in fat and cholesterol, often leads to heart disease and related illnesses. Another concern relates to sustainability. Raising animals to obtain meat and dairy products typically requires large quantities of grain or pasture as feed. The land area required to grow pasture or grain to feed these animals is several times the land area required to grow plants directly consumed by humans.

[0003] Therefore, there is a growing need to replace animal-derived products in the human diet with similar materials derived from plants, algae, fungi, etc. In many cases, because consumers are already accustomed to consuming animal-derived foods, these alternative non-animal-derived foods aim to mimic the flavor, texture, and cooking experience of animal-derived foods. Such non-animal-derived foods are often referred to as meat analogs (alternatives) or dairy analogs. However, manufacturing such meat and dairy analog materials faces certain challenges, especially when attempting to use plant-derived materials to create food products that mimic meat and dairy products.

[0004] One challenge is that non-animal alternatives often lack the texture, creaminess, and fat content of their animal-derived counterparts. For example, vegan yogurt made with milk from various nuts or legumes is perceived as lacking sufficient texture and mouthfeel compared to cow's milk yogurt. This perceived deficiency can often be compensated for by adding more fat to vegan products, but this tends to reduce the perceived healthiness of the product and increase its calorie content.

[0005] Therefore, we continuously need to develop non-animal-derived materials to more closely mimic animal-derived alternatives. Summary of the Invention

[0006] This disclosure relates to a discovery that microparticles containing algal proteins can be used to improve the texture, mouthfeel, or perceived creaminess or fattiness of non-animal-derived food products. This disclosure also relates to a discovery that such microparticles can serve as a suitable means of encapsulating certain hydrophobic materials, such as flavor compounds, aromatic compounds, or fragrance compounds.

[0007] In a first embodiment, this disclosure provides a microparticle comprising an algal protein extract. In some embodiments, the algal protein extract is a microalgae extract, such as spirulina, chlorella, etc. In some embodiments, the algal protein extract is a macroalgae extract, such as seaweed extract, such as seaweed powder. In some embodiments, the microparticle comprises a biopolymer, such as polysaccharides, plant proteins, etc. In some embodiments, the microparticle is a coagulated layer or precipitate. In some embodiments, the microparticle is a core-shell microcapsule having a core encapsulated in a shell. In some such embodiments, the core comprises a hydrophobic material, such as a flavor compound, aromatic compound, fragrance compound, etc. In some embodiments, the algal protein is cross-linked, for example, to form a coagulated layer.

[0008] In a second embodiment, this disclosure provides a method for preparing microparticles of the first embodiment or any embodiment thereof, the method comprising: (a) preparing an aqueous medium comprising an algal protein extract and a biopolymer in dissolved form (if present); (b) optionally, introducing a hydrophobic material and forming an emulsion or suspension of the hydrophobic material in the aqueous medium; (c) forming a coagulated layer or precipitate, wherein, in the presence of the hydrophobic material, the coagulated layer or precipitate forms a shell comprising the algal protein extract and the biopolymer (if present), the shell surrounding a core comprising the hydrophobic material; and (d) optionally, crosslinking the algal protein extract and the biopolymer (if present).

[0009] In the third embodiment, this disclosure provides the use of a plurality of microparticles in the first embodiment or any embodiment thereof for improving the flavor of an ingestible composition. In some embodiments, improving flavor includes: (a) enhancing mouthfeel; (b) enhancing texture; (c) enhancing perceived creaminess; (d) enhancing perceived fatness; (e) enhancing perceived juiciness; or any combination thereof.

[0010] In a fourth embodiment, this disclosure provides a method for improving the flavor of an ingestible composition, the method comprising introducing into the ingestible composition a plurality of particles of a first form or any embodiment thereof. In some embodiments, flavor improvement includes: (a) enhancing mouthfeel; (b) enhancing texture; (c) enhancing perceived creaminess; (d) enhancing perceived fatness; (e) enhancing perceived juiciness; or any combination thereof.

[0011] In the fifth embodiment, this disclosure provides an ingestible composition comprising a plurality of particles of the first embodiment or any embodiment thereof. In some embodiments, the ingestible composition is in the form of a food product or beverage product, such as a dairy analog product, a meat analog product, a seafood analog product, etc.

[0012] In a sixth embodiment, this disclosure provides the use of a plurality of microparticles, as in the first embodiment or any embodiment thereof, for improving the fragrance of a consumer care composition. In some embodiments, the plurality of microparticles comprise core-shell microcapsules having a core and a shell, wherein the core contains a fragrance compound.

[0013] In a seventh embodiment, this disclosure provides a method for enhancing the fragrance of a consumer care composition, the method comprising introducing one or more microparticles of a first form into the consumer care composition. In some embodiments, the plurality of microparticles comprise core-shell microcapsules having a core and a shell, wherein the core comprises a fragrance compound.

[0014] In an eighth embodiment, this disclosure provides a consumer care composition comprising particles of a plurality of first embodiments or any embodiment thereof. In some embodiments, the consumer care composition is in the form of a household cleaning product, a commercial cleaning product, a dishwashing liquid, a laundry detergent, a fabric softener, a fragrance enhancer, a shower gel, a shampoo, a conditioner, a hair styling product, a skin care product, a cosmetic, a deodorant, an antiperspirant, or a tanning product.

[0015] Further forms and embodiments thereof are set forth in the following detailed description, figures, abstract and claims. Attached Figure Description

[0016] The following figures are provided to illustrate various embodiments of the compositions and methods disclosed herein. The figures are provided for illustrative purposes only and are not intended to describe any preferred compositions or methods, nor are they intended as a source of any limitation on the scope of the claimed invention.

[0017] Figure 1 A photomicrograph of the formed particles is shown.

[0018] Figure 2A photomicrograph of the formed particles is shown.

[0019] Figure 3 A photomicrograph of the formed particles is shown.

[0020] Figure 4 A photomicrograph of the formed particles is shown.

[0021] Figure 5 A photomicrograph of the formed particles is shown.

[0022] Figure 6 A photomicrograph of the formed particles is shown.

[0023] Figure 7 A photomicrograph of the formed particles is shown.

[0024] Figure 8 A photomicrograph of the formed particles is shown.

[0025] Figure 9 The image shows a photomicrograph of the particles formed in the presence of the enzyme.

[0026] Figure 10 The image shows a photomicrograph of the particles that form immediately after the enzyme is inactivated.

[0027] Figure 11 The image shows a photomicrograph of the particles formed seven days after the enzyme was inactivated.

[0028] Figure 12 The image shows a photomicrograph of the particles that form immediately after the enzyme is inactivated. Detailed Implementation

[0029] The following detailed description illustrates the various forms and implementations provided herein. This description is intended for reading by a person skilled in the art. Therefore, information familiar to such a person may not be included.

[0030] definition

[0031] Unless otherwise specified herein, the following terms and phrases have the meanings indicated below. This disclosure may employ other terms and phrases not expressly defined herein. Such other terms and phrases have the meanings that those skilled in the art would have in the context of this disclosure. In some cases, a term or phrase may be defined in a singular or plural form. In such cases, it should be understood that any term in its singular form may include its plural form, and vice versa, unless the contrary is explicitly stated.

[0032] As used herein, the singular forms “an,” “a,” and “the” include plural indicators unless the context clearly indicates otherwise. For example, reference to “an substituent” covers a single substituent as well as two or more substituents, and so on.

[0033] As used herein, the words “for example,” “such as,” “like,” or “including” are intended to introduce examples that further illustrate a more general subject. Unless otherwise expressly stated, such examples are provided only to aid in understanding the embodiments shown in this disclosure and are not intended to be limiting in any way. These phrases also do not indicate any kind of preference for the disclosed embodiments.

[0034] As used herein, “include,” “contain,” “with,” and “comprised of” refer to an open group, meaning that the group may include other members besides those explicitly stated. For example, the phrase “includes A” means that A must be present, but other members may also be present. The terms “include,” “have,” and “composed of,” and their grammatical variations, have the same meaning. Conversely, “consist of,” “formed by,” or “constituting as” refer to a closed group. For example, the phrase “composed of A” means that only A exists.

[0035] As used herein, "optionally" means that the events described below may or may not occur. In some embodiments, the optional event does not occur. In other embodiments, the optional event does occur once or more.

[0036] As used herein, “or” will be given its broadest reasonable interpretation and is not limited to the “either / or” construction. Therefore, the phrase “containing A or B” means that A may exist while B does not, or B may exist while A does not, or both A and B may exist. Furthermore, for example, if A defines a class that can have multiple members (e.g., A1 and A2), then one or more members of that class may exist simultaneously.

[0037] Other terms are defined in other parts of this specification, even if not included in this subsection.

[0038] particle

[0039] In some forms, this disclosure provides a microparticle comprising an algal protein extract, such as an algal protein isolate or an algal protein concentrate. In some embodiments, the microparticle comprises an algal protein isolate. This isolate can be generated using known protein isolate preparation techniques.

[0040] Algal protein extracts can be derived from any suitable algal source. In some embodiments, the algal protein extract is a microalgae extract. The term "microalgae" refers to single-celled phytoplankton living in freshwater and marine systems. In addition to proteins, they also contain carotenoids, antioxidants, fatty acids, etc. Common examples include, but are not limited to, Spirulina and Chlorella. In some embodiments, the microalgae is Chlorella. In some embodiments, the microalgae is Spirulina. In some other embodiments, the algal protein extract is a macroalgae extract. The term "macroalgae" refers to various types of seaweed. These macroalgae are large, multicellular. In some such embodiments, the algal protein extract is provided in the form of seaweed powder, such as SEAFLOUR (Int'l Flavors & Fragrances, New York City, NY) or WAVEPURE (Cargill, Wezata, Minnesota).

[0041] Algal protein extract may comprise any suitable proportion of the microparticles. For example, in some embodiments, algal protein comprises 10% to 99% by weight, or 20% to 95% by weight, based on the total weight of the microparticles. Alternatively, in some other embodiments, algal protein extract comprises 0.1% to 30% by weight, or 1% to 15% by weight, based on the total weight of the microparticles.

[0042] It should be noted that "algae protein extract" may contain other components besides algae protein. For example, in some embodiments, the algae protein extract accounts for 30% to 99% by weight, or 40% to 90% by weight, of the total dry weight of the algae protein extract.

[0043] According to one embodiment, the amount of algal protein extract present is 0.1% to 30% by weight, or 1% to 15% by weight, based on the total weight of the microcapsules.

[0044] In some embodiments, the algal protein extract is decolorized. Decolorization can be carried out by any suitable method, including but not limited to: solvent extraction using polar or nonpolar solvents or ionic liquids, acids or bases, peroxides; extraction by supercritical carbon dioxide; heat treatment; steam treatment; ionization treatment; ozone treatment; or any combination of these methods.

[0045] In some implementations, the microparticles contain another biopolymer in addition to the algal protein extract. Any suitable biopolymer can be used, as long as it is suitable for binding with the algal protein extract to form microparticles.

[0046] In some embodiments, the biopolymer is a polysaccharide, such as a polysaccharide obtained from plant, algae, or fungal sources. Suitable polysaccharides include, but are not limited to, gum arabic, carboxymethyl cellulose, chitosan, chitin, xanthan gum, agar, agarose, alginate, pectin, carrageenan, starch, glucomannan, cellulose, inulin, arabinoxylan, glycogen, fructan, amylopectin, gellan gum, hemicellulose, and any combination thereof. In some embodiments, the biopolymer is gum arabic.

[0047] In some embodiments, the biopolymer is a plant protein. Suitable plant proteins include, but are not limited to, soy protein, pea protein, wheat protein, rice protein, potato protein, quinoa protein, amaranth protein, lentil protein, oat protein, buckwheat protein, chickpea protein, lupin seed protein, moringa protein, hemp protein, almond protein, cashew protein, low-erucic acid canola protein, chickpea protein, broad bean protein, mung bean protein, sunflower seed protein, red lentil protein, or any combination thereof. In some embodiments, the plant protein is wheat protein.

[0048] Algal proteins and biopolymers can be present in any suitable ratio. For example, in some embodiments, the weight ratio of algal proteins to biopolymers ranges from 1:10 to 10:1, or 1:7 to 7:1, or 1:3 to 3:1.

[0049] In some embodiments, the particles contain other polymers, such as polyallylamine hydrochloride, polystyrene sulfonate, polyethyleneimine, polylysine, polyvinylpyrrolidone, polyvinyl alcohol, etc.

[0050] In some implementations, the microparticles do not contain gelatin.

[0051] In some implementations, the microparticles do not contain animal protein.

[0052] In some implementations, the particles are precipitates. Such precipitates do not encapsulate any other substances. Therefore, such precipitates can be used to improve the texture or mouthfeel of certain food and beverage products, such as vegan dairy products.

[0053] In some embodiments, the microparticles encapsulate hydrophobic materials, such as hydrophobic flavor compounds, aromatic compounds, fragrance compounds, or any combination thereof. Thus, in some embodiments, the microparticles are core-shell microcapsules, with the core containing a hydrophobic material and the shell containing the aforementioned microparticle material, i.e., algal proteins, and optionally biopolymers and other polymers. In some such embodiments, the microparticles are condensed layers.

[0054] The term "cohesive layer core-shell microcapsule" refers to a microcapsule having an oily or solid core material ("hydrophobic material") encapsulated by a cohesive layer material (also called a "membrane" or "layer"). The core material may be partially or completely encapsulated by the shell. In some embodiments, the cohesive layer core-shell microcapsule has a core material completely encapsulated by a cohesive layer shell. Thus, according to this embodiment, the core material is completely encapsulated by the cohesive layer shell.

[0055] In some embodiments, the shell material is cross-linked. In some embodiments, the aforementioned precipitate particles may also be cross-linked. In some such embodiments, the degree of cross-linking of the algal protein extract in the particles ranges from 5% to 90%, or from 10% to 70%, which can be calculated using a method proposed by Dardelle et al. in Soft Matter, Vol. 7, pp. 3315-3322 (2011). That document describes a method for determining the percentage of covalently cross-linked peptide chains using gel calorimetry.

[0056] Crosslinking allows the condensed shell or precipitate to acquire any suitable strength. For core-shell condensed layers, this strength can be measured by the rupture force of the condensed layer. For example, in some embodiments, the rupture force of the condensed core-shell microcapsules ranges from 0.01 N to 10 N, or from 0.1 N to 2 N, where the rupture force is measured by compressing the capsule between parallel plates in a mechanical testing instrument such as a texture analyzer (Food Technology Corporation, Sterling, Virginia, USA), an Instron mechanical testing machine (Instron, Norwood, Massachusetts, USA), or a rheometer device equipped with a normal force transducer (e.g., the DHR-2 rheometer manufactured by TA Instruments, Newcastle, Delaware, USA, or the MCR rheometer manufactured by Anton Paar GmbH, Graz, Austria).

[0057] Microparticles, whether in the form of precipitates, aggregates, or other forms, can have any suitable particle size. Typically, the particle size is measured by measuring the number of such particles present in a given composition (e.g., an ingestible or edible composition). For example, in some embodiments, the median capsule size of the microparticles can range from 5 μm to 1000 μm, or 5 μm to 500 μm, or 5 μm to 400 μm, or 5 μm to 300 μm. The median particle size can be determined by standard laser diffraction particle size analysis or by optical microscopy combined with image analysis. In this disclosure, particle size refers to a number-based particle size distribution value measured using optical microscopy (e.g., using a Nikon TE2000 microscope) and image analysis using Nikon NIS Elements software (Nikon Instruments, Tokyo, Japan). Methods for obtaining median and average size distributions are described in scientific literature such as Hunter et al.'s Introduction to Modern Colloid Science, Oxford University Press (1994).

[0058] In embodiments where the microparticles form a coagulated core-shell microcapsule, the microcapsules can be prepared using a "simple" coagulation method and a "composite" coagulation method. The simple coagulation method can be understood as separately causing phase separation of the algal protein extract, which is then used to form the capsule wall. The composite coagulation method can be understood as any existing biopolymer co-forming the microcapsule shell with the algal protein extract.

[0059] In some embodiments, the microparticles are condensed core-shell microcapsules with a core and a shell, wherein the core contains a hydrophobic material. In some embodiments, the hydrophobic material is a hydrophobic active ingredient.

[0060] The term "hydrophobic active ingredient" refers to any hydrophobic active ingredient, such as a single component or a mixture of multiple components, that forms a two-phase dispersion when mixed with water. In some embodiments, the hydrophobic active ingredient is a liquid at about 20°C.

[0061] The term "active ingredient" refers to a single compound or a combination of compounds.

[0062] The terms "fragrance compound," "flavor compound," or "aromatic compound" refer to a single such compound or a mixture of several such compounds. In some embodiments, the hydrophobic material comprises a mixture of two or more compounds selected from the group consisting of fragrance compounds, flavor compounds, and aromatic compounds.

[0063] In some implementations, the hydrophobic material contains a solvent.

[0064] In embodiments where the hydrophobic material contains an active ingredient, the active ingredient is selected from the group consisting of flavors, flavoring ingredients, fragrances, flavoring ingredients, nutritional supplements, cosmetics, pest control agents, biocidal active ingredients, and any mixtures thereof.

[0065] In some embodiments, the hydrophobic material comprises a mixture of fragrance and another ingredient selected from the group consisting of active ingredients of nutritional supplements, cosmetics, pest control agents and biocides.

[0066] In some implementations, the hydrophobic material includes a phase change material.

[0067] In some embodiments, the hydrophobic material comprises a mixture of a biocidal active ingredient and another ingredient selected from the group consisting of fragrances, nutritional supplements, cosmetics, and pest control agents.

[0068] In some implementations, the hydrophobic material comprises a mixture of a pest control agent and another ingredient selected from the group consisting of fragrances, nutritional supplements, cosmetics, and biocidal active ingredients.

[0069] In some implementations, the hydrophobic material contains fragrance compounds.

[0070] In some implementations, the hydrophobic material contains a biocidal active ingredient.

[0071] In some implementations, the hydrophobic material contains pest control agents.

[0072] The terms "fragrance," "fragrance oil," or "fragrance compound" refer to an ingredient or composition that is liquid at about 20°C. According to any of the above embodiments, the fragrance oil may be a single fragrance ingredient or a mixture of multiple ingredients in the form of a fragrance composition. The term "fragrance ingredient" refers to a compound whose primary purpose is to impart or modify odor. In other words, for an ingredient to be considered a fragrance ingredient, it must be recognized by those skilled in the art as capable of imparting or modifying the odor of a composition, at least in an active or pleasant manner, and not merely having an odor. As used herein, these terms also include combinations of fragrance ingredients with substances that jointly improve, enhance, or modify the delivery of the fragrance ingredient, such as fragrance precursors, modifiers, emulsions, or dispersions, and combinations that impart benefits other than altering or imparting odor, such benefits as persistence, bursting, odor neutralization, antimicrobial effects, microbial stability, and pest control.

[0073] The nature and type of flavoring components present in the oil phase need not be described in more detail here, as those skilled in the art can select such compounds based on their general knowledge and according to the intended use or application and the desired sensory effect. Generally, these flavoring components belong to a variety of chemical categories, such as alcohols, aldehydes, ketones, esters, ethers, acetates, nitriles, nitrogen- or sulfur-containing heterocyclic compounds, and essential oils (e.g., thyme oil). These flavoring adjuncts can be of natural or synthetic origin. Many of these adjuncts are listed in references such as Arctander's *Perfume and Flavor Chemicals* (1969) or its later editions or other works of a similar nature, as well as in the extensive patent literature within the fragrance industry.

[0074] Suitable flavoring compounds of this kind include, but are not limited to, the following compounds and compound categories:

[0075] - Aldehyde components: decanal, dodecanal, 2-methylundecaldehyde, 10-undecenal, octanal, nonanal and nonenal;

[0076] - Aromatic herbal ingredients: eucalyptus oil, camphor, eucalyptol, 5-methyltricyclo[6.2.1.0] 2,7 Undec-4-one, 1-methoxy-3-hexethiol, 2-ethyl-4,4-dimethyl-1,3-oxothionecyclohexane, 2,2,7 / 8,9 / 10-tetramethylspiro[5.5]undec-8-en-1-one, menthol and α-pinene;

[0077] - Balsam components: coumarin, ethyl vanillin, and vanillin;

[0078] - Citrus flavoring components: dihydromyrcenol, citral, orange oil, linalyl acetate, citronellol, orange terpene, limonene, 1-p-menthene-8-yl acetate and 1,4(8)-p-menthadiene;

[0079] - Floral fragrance components: Methyl dihydrojasmonate, linalool, citronellol, phenethyl alcohol, 3-(4-tert-butylphenyl)-2-methylpropanal, hexylcinnamaldehyde, benzyl acetate, benzyl salicylate, tetrahydro-2-isobutyl-4-methyl-4(2H)-pyranol, β-ionone (β-violaceone), methyl 2-(methylamino)benzoate, (E)-3-methyl-4-(2,6,6-trimethyl-2-cyclohexen-1-yl)-3-buten-2-one, (1E)-1-(2,6,6-trimethyl-2-cyclohexen-1-yl)-1-penten-3- Ketones, 1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-2-buten-1-one, (2E)-1-(2,6,6-trimethyl-2-cyclohexen-1-yl)-2-buten-1-one, (2E)-1-[2,6,6-trimethyl-3-cyclohexen-1-yl]-2-buten-1-one, (2E)-1-(2,6,6-trimethyl-1-cyclohexen-1-yl)-2-buten-1-one, 3-(3,3 / 1,1-dimethyl-5-indanyl)propanal, 2,5-dimethyl-2-indanylmethanol, 2, 6,6-Trimethyl-3-cyclohexen-1-carboxylate, 3-(4,4-dimethyl-1-cyclohexen-1-ylpropanal), Hexyl salicylate, 3,7-dimethyl-1,6-nonadien-3-ol, 3-(4-isopropylphenyl)-2-methylpropanal, Tricyclodecenyl acetate, Geraniol, p-menth-1-en-8-ol, 4-(1,1-dimethylethyl)-1-cyclohexyl acetate, 1,1-dimethyl-2-phenylethyl acetate, 4-cyclohexyl-2-methyl-2-butanol, Amyl salicylate, Methyl jasmonate, 3-methyl-5-benzene Mixtures of 1-pentanol, tricyclodecenyl propionate, geraniol acetate, tetrahydrolinalool, cis-7-p-menthol, (S)-2-(1,1-dimethylpropoxy)propionate, 2-methoxynaphthalene, 2,2,2-trichloro-1-phenylethyl acetate, 4 / 3-(4-hydroxy-4-methylpentyl)-3-cyclohexene-1-carboxaldehyde, pentylcinnamaldehyde, 8-decen-5-lactone, 4-phenyl-2-butanone, isononyl acetate, 4-(1,1-dimethylethyl)-1-cyclohexyl acetate, tricyclodecenyl isobutyrate, and / or methyl ionone isomers;

[0080] - Fruity flavor components: γ-undecyl lactone, 2,2,5-trimethyl-5-pentylcyclopentanone, 2-methyl-4-propyl-1,3-oxothiacyclohexane, 4-decyl lactone, ethyl 2-methyl-valerate, hexyl acetate, ethyl 2-methylbutyrate, γ-nonyl lactone, allyl heptaate, 2-phenoxyethyl isobutyrate, ethyl 2-methyl-1,3-dioxolane-2-ethyl acetate, diethyl 1,4-cyclohexanedicarboxylate, 3-methyl-2-hexen-1-yl acetate, 1-[3,3-dimethylcyclohexyl]ethyl [3-ethyl-2-epoxyethylene]acetate, and diethyl 1,4-cyclohexanedicarboxylate;

[0081] - Green fragrance components: 2-methyl-3-hexanone (E)-oxime, 2,4-dimethyl-3-cyclohexen-1-carboxaldehyde, 2-tert-butyl-1-cyclohexyl acetate, styrax acetate, (2-methylbutoxy) allyl acetate, 4-methyl-3-decen-5-ol, diphenyl ether, (Z)-3-hexen-1-ol and 1-(5,5-dimethyl-1-cyclohexen-1-yl)-4-penten-1-one;

[0082] - Musk components: 1,4-dioxa-5,17-cycloheptadecanedione, (Z)-4-cyclopentadecane-1-one, 3-methylcyclopentadecaneone, 1-oxa-12-cyclohexadecene-2-one, 1-oxa-13-cyclohexadecene-2-one, (9Z)-9-cycloheptadecene-1-one, 2-{1S)-1-[(1R)-3,3-dimethylcyclohexyl]ethoxy}-2-oxoethyl ester, 3-methyl-5 -Cyclopentadecan-1-one, 4,6,6,7,8,8-hexamethyl-1,3,4,6,7,8-hexahydrocyclopenta[g]isobenzopyran, (1S,1'R)-2-[1-(3',3'-dimethyl-1'-cyclohexyl)ethoxy]-2-methylpropyl ester, oxacyclohexadecane-2-one and (1S,1'R)-[1-(3',3'-dimethyl-1'-cyclohexyl)ethoxycarbonyl]methyl ester;

[0083] - Costus root components: 1-[(1RS,6SR)-2,2,6-trimethylcyclohexyl]-3-hexanol, 3,3-dimethyl-5-[(1R)-2,2,3-trimethyl-3-cyclopenten-1-yl]-4-penten-2-ol, 3,4'-dimethylspiro[ethylene oxide-2,9'-tricyclo[6.2.1.0] 2,7 Undecene[4], (1-ethoxyethoxy)cyclododecane, 2,2,9,11-tetramethylspiro[5.5]undec-8-en-1-yl ester, 1-(octahydro-2,3,8,8-tetramethyl-2-naphthyl)-1-ethyl ketone, patchouli oil, terpene fraction of patchouli oil, Clearwood ®(1'R,E)-2-ethyl-4-(2',2',3'-trimethyl-3'-cyclopenten-1'-yl)-2-buten-1-ol, 2-ethyl-4-(2,2,3-trimethyl-3-cyclopenten-1-yl)-2-buten-1-ol, methyl cypressone, 5-(2,2,3-trimethyl-3-cyclopentenyl)-3-methylpentan-2-ol, 1-(2,3,8,8-tetramethyl-1,2,3,4,6,7,8,8a-octahydronaphthyl-2-yl) ethyl-1-one and isobornyl acetate;

[0084] - Other components (e.g., amber, powdery, spicy, or watery): dodecahydro-3a,6,6,9a-tetramethylnaphtho[2,1-b]furan and any stereoisomers thereof, piperaldehyde, anisaldehyde, eugenol, cinnamaldehyde, clove oil, 3-(1,3-benzodioxacyclopenten-5-yl)-2-methylpropanal, 7-methyl-2H-1,5-benzodioxacycloheptan-3(4H)-one, 2,5,5-trimethyl-1,2,3,4,4a,5,6,7-octahydro-2-naphthol, 1-phenylvinyl acetate, 6-methyl-7-oxa-1-thia-4-azaspiro[4,4]nonane and / or 3-(3-isopropyl-1-phenyl)butanal.

[0085] It should also be understood that the ingredient may also be a compound known to release various types of fragrance compounds in a controlled manner, also known as a property or profragrance. Non-limiting examples of suitable property precursors may include 4-(dodecylthio)-4-(2,6,6-trimethyl-2-cyclohexen-1-yl)-2-butanone, 4-(dodecylthio)-4-(2,6,6-trimethyl-1-cyclohexen-1-yl)-2-butanone, 3-(dodecylthio)-1-(2,6,6-trimethyl-3-cyclohexen-1-yl)-1-butanone, 2-(dodecylthio)octane-4-one, 2-phenylethyl oxo(phenyl)acetic acid, 3,7-dimethyloctane-2,6-diene-1-oxo(phenyl)acetic acid. 3,7-dimethyl-2,6-octadien-1-yl ester of hexadecanoate, bis(3,7-dimethyloct-2,6-dien-1-yl) ester of succinate, (2-((2-methylundec-1-en-1-yl)oxy)ethyl)benzene, 1-methoxy-4-(3-methyl-4-phenylethoxybut-3-en-1-yl)benzene, (3-methyl-4-phenylethoxybut-3-en-1-yl)benzene, 1-(((Z)-hex-3-en-1-yl)oxy)-2-methylundec-1-ene, (2-((2-methylundec-1-en-1-yl)oxy)ethoxy)benzene, 2-methyl-1-(oct-3-yloxy)undec-1-ene, 1-methoxy-4-(1-phenethoxyprop-1-en-2-yl)benzene, 1-methyl-4-(1-phenethoxyprop-1-en-2-yl)benzene, 2-(1-phenethoxyprop-1-en-2-yl)naphthalene, (2-phenethoxyvinyl)benzene, 2-(1-((3,7-dimethyloct-6-en-1-yl)oxy)prop-1-en-2-yl)naphthalene, (2-((2-pentylcyclopentyl)methoxy) (2-(2-methoxy-2-phenylvinyl)oxy)benzene, (2-((2-heptylcyclopentyl)methoxy)ethyl)benzene, 1-isopropyl-4-methyl-2-((2-pentylcyclopentyl)methoxy)benzene, 2-methoxy-1-((2-pentylcyclopentyl)methoxy)-4-propylbenzene, 3-methoxy-4-((2-methoxy-2-phenylvinyl)oxy)benzaldehyde, 4-((2-(hexyloxy)-2-phenylvinyl)oxy)-3-methoxybenzaldehyde or mixtures thereof.

[0086] In some embodiments, the fragrance compound is dissolved in a solvent, such as those commonly used in the fragrance industry. In some embodiments, the solvent is not an alcohol. Non-limiting examples of such solvents include diethyl phthalate, isopropyl myristate, ABALYN (a rosin resin available from Eastman), benzyl benzoate, ethyl citrate, triethyl citrate, limonene, or other terpenes or isoparaffins. In some embodiments, the solvent is highly hydrophobic and sterically hindered, such as ABALYN or benzyl benzoate. In some embodiments, the content of the fragrance compound is no more than 30% by weight, or no more than 20% by weight, or no more than 10% by weight, based on the total weight of the hydrophobic material.

[0087] In some embodiments, the hydrophobic material comprises a fragrance compound with high steric hindrance (bulky material), and particularly fragrance compounds from one of the following groups:

[0088] - Group 1: Fragrance ingredients containing a cyclohexane, cyclohexene, cyclohexanone or cyclohexenone ring substituted with at least one straight-chain or branched C1-C4 alkyl or alkenyl substituent;

[0089] - Group 2: Fragrance ingredients containing a cyclopentane, cyclopentene, cyclopentanone or cyclopentenone ring substituted with at least one straight-chain or branched C4-C8 alkyl or alkenyl substituent;

[0090] - Group 3: Fragrance ingredients containing a benzene ring, or fragrance ingredients containing a cyclohexane, cyclohexene, cyclohexanone or cyclohexenone ring substituted with at least one straight-chain or branched C5-C8 alkyl or alkenyl substituent, or substituted with at least one phenyl substituent and optionally substituted with one or more straight-chain or branched C1-C3 alkyl or alkenyl substituents.

[0091] - Group 4: Fragrance ingredients containing at least two fused or linked C5 and / or C6 rings;

[0092] - Group 5: Fragrance ingredients containing camphor-like ring structures;

[0093] Group 6: Contains at least one C7-C 20 Fragrant ingredients with cyclic structures;

[0094] - Group 7: Flavoring ingredients with a logP value greater than 3.5 and containing at least one tert-butyl or at least one trichloromethyl substituent;

[0095] Examples of components from each of these groups are:

[0096] Group 1: 2,4-Dimethyl-3-cyclohexene-1-carboxaldehyde (Source: Firmenich SA, Geneva, Switzerland), isocyclocitral, menthone, isomenthone, methyl 2,2-dimethyl-6-methylene-1-cyclohexanecarboxylate (Source: Firmenich SA, Geneva, Switzerland), nerol, terpineol, dihydroterpineol, terpene acetate, dihydroterpene acetate, dipentene, eucalyptol, hexylate, rose ether, (S)-1,8-p-menthadien-7-ol (Source: Firmenich SA, Geneva, Switzerland) SA, Geneva, Switzerland), l-menthene-4-ol, (1RS,3RS,4SR)-3-p-menthene acetate, (1R,2S,4R)-4,6,6-trimethyl-bicyclo[3,1,1]hept-2-ol, tetrahydro-4-methyl-2-phenyl-2H-pyran (Source: Firmenich SA, Geneva, Switzerland), cyclohexyl acetate, trimethylcyclohexyl acetate (cyclanol), 1,4-cyclohexanediethyl dicarboxylate (Source: Firmenich SA, Geneva, Switzerland), (3RS,3aRS,6SR,7ASR)-perhydro-3,6-dimethyl-benzo[B]furan-2-one (Source: Firmenich SA, Geneva, Switzerland), (6R)-perhydro-3,6-dimethyl-benzo[B]furan-2-one (Source: Firmenich SA, Geneva, Switzerland) SA (Geneva, Switzerland), 2,4,6-trimethyl-4-phenyl-1,3-dioxane, 2,4,6-trimethyl-3-cyclohexene-1-carboxaldehyde;

[0097] Group 2: (E)-3-methyl-5-(2,2,3-trimethyl-3-cyclopenten-1-yl)-4-penten-2-ol (Source: Givaudan SA, Vergne, Switzerland), (1'R,E)-2-ethyl-4-(2',2',3'-trimethyl-3'-cyclopenten-1'-yl)-2-buten-1-ol (Source: Firmenich SA, Geneva, Switzerland), (1'R,E)-3,3-dimethyl-5-(2',2',3'-trimethyl-3'-cyclopenten-1'-yl)-4-penten-2-ol (Source: Firmenich SA, Geneva, Switzerland), 2-heptacyclopentanone, methyl-cis-3-oxo-2-pentyl-1-cyclopentane acetate (Source: Firmenich SA, Geneva, Switzerland), 2,2,5-trimethyl-5-pentyl-1-cyclopentanone (Source: Firmenich SA, Geneva, Switzerland) SA, Geneva, Switzerland), 3,3-dimethyl-5-(2,2,3-trimethyl-3-cyclopenten-1-yl)-4-penten-2-ol (Source: Firmenich SA, Geneva, Switzerland), 3-methyl-5-(2,2,3-trimethyl-3-cyclopenten-1-yl)-2-pentanol (Source: Givaudan SA, Vergne, Switzerland);

[0098] Group 3: Damasne, 1-(5,5-dimethyl-1-cyclohexen-1-yl)-4-penten-1-one (Source: Firmenich SA, Geneva, Switzerland), (1'R)-2-[2-(4'-methyl-3'-cyclohexen-1'-yl)propyl]cyclopentanone, α-ionone, β-ionone, damasne, a mixture of 1-(5,5-dimethyl-1-cyclohexen-1-yl)-4-penten-1-one and 1-(3,3-dimethyl-1-cyclohexen-1-yl)-4-penten-1-one (Source: Firmenich SA, Geneva, Switzerland), 1-(2,6,6-trimethyl-1-cyclohexen-1-yl)-2-buten-1-one (Source: Firmenich SA, Geneva, Switzerland) SA, Geneva, Switzerland), (1S,1'R)-[1-(3',3'-dimethyl-1'-cyclohexyl)ethoxycarbonyl]methyl ester (Source: Firmenich SA, Geneva, Switzerland), 2-tert-butyl-1-cyclohexyl acetate (Source: International Flavors and Fragrances, USA), 1-(2,2,3,6-tetramethyl-cyclohexyl)-3-hexanol (Source: Firmenich SA, Geneva, Switzerland), trans-1-(2,2,6-trimethyl-1-cyclohexyl)-3-hexanol (Source: Firmenich SA, Geneva, Switzerland), (E)-3-methyl-4-(2,6,6-trimethyl-2-cyclohexen-1-yl)-3-buten-2-one, isobutyric acid terpene ester, 4-(1,1-dimethylethyl)-1-cyclohexyl acetate (Source: Firmenich SA, Geneva, Switzerland), 8-methoxy-1-p-menthene, (1S,1'R)-2-[1-(3',3'-dimethyl-1'-cyclohexyl)ethoxy]-2-methylpropyl propionate (Source: Firmenich SA, Geneva, Switzerland), p-tert-butylcyclohexanone, menthylenethiol, 1-methyl-4-(4-methyl-3-pentenyl)-3-cyclohexene-1-carboxaldehyde, allyl cyclohexylpropionate, cyclohexyl salicylate, methyl 2-methoxy-4-methylphenyl carbonate, ethyl 2-methoxy-4-methylphenyl carbonate, methyl 4-ethyl-2-methoxyphenyl carbonate;

[0099] - Group 4: Methyl cypressone (Source: International Flavors and Fragrances, USA), 2-Methylpropionic acid (1RS, 2SR, 6RS, 7RS, 8SR)-tricyclic [5.2.1.0] 2,6 ] Dec-3-en-8-yl ester and 2-methylpropionic acid (1RS,2SR,6RS,7RS,8SR)-tricyclic [5.2.1.0] 2,6Mixtures of dec-4-en-8-yl esters, vetyverol, vetyverone, 1-(octahydro-2,3,8,8-tetramethyl-2-naphthyl)-1-ethyl ketone (Source: International Flavors and Fragrances, USA), (5RS,9RS,10SR)-2,6,9,10-tetramethyl-1-oxaspiro[4.5]dec-3,6-diene and (5RS,9SR,10RS) isomers, 6-ethyl-2,10,10-trimethyl-1-oxaspiro[4.5]dec-3,6-diene, 1,2,3,5,6,7-hexahydro-1,1,2,3,3-pentamethyl-4-indanone (Source: International Flavors) andFragrances, USA), a mixture of 3-(3,3-dimethyl-5-indanyl)propanal and 3-(1,1-dimethyl-5-indanyl)propanal (Source: Firmenich SA, Geneva, Switzerland), 3',4-dimethyl-tricyclo[6.2.1.0(2,7)]undec-4-en-9-spiro-2'-ethylene oxide (Source: Firmenich SA, Geneva, Switzerland), 9 / 10-ethyldiene-3-oxatricyclo[6.2.1.0(2,7)]undecane, (perhydro-5,5,8A-trimethyl-2-naphthyl acetate (Source: Firmenich SA, Geneva, Switzerland), 1-naphthol (octalynol), (dodecylhydro-3a,6,6,9a-tetramethylnaphtho[2,1-b]furan (Source: Firmenich SA, Geneva, Switzerland) SA, Geneva, Switzerland), tricyclo[5.2.1.0(2,6)]dec-3-en-8-yl acetate and tricyclo[5.2.1.0(2,6)]dec-4-en-8-yl acetate and tricyclo[5.2.1.0(2,6)]dec-3-en-8-yl propionate and tricyclo[5.2.1.0(2,6)]dec-4-en-8-yl propionate, (+)-(1S,2S,3S)-2,6,6-trimethyl-bicyclo[3.1.1]heptane-3-spiro-2'-cyclohexen-4'-one;

[0100] - Group 5: Camphor, Borneol, Isoborneol Acetate, 8-Isopropyl-6-methyl-bicyclo[2.2.2]oct-5-en-2-carboxaldehyde, Pinene, Camphene, 8-Methoxycedrine, (8-Methoxy-2,6,6,8-Tetramethyl-Tricyclo[5.3.1.0(1,5)]Undecane (Source: Firmenich SA, Geneva, Switzerland), Cedrusene, Cedrusenol, Cedrusol, 9-Ethylene-3-oxatricyclo[6.2.1.0(2,7)]Undec-4-one and 10-Ethylene-3-oxatricyclo[6.2.1.0] 2,7A mixture of undecane-4-ones (source: Firmenich SA, Geneva, Switzerland) and 3-methoxy-7,7-dimethyl-10-methylene-bicyclo[4.3.1]decane (source: Firmenich SA, Geneva, Switzerland).

[0101] - Group 6: (trimethyl-13-oxabicyclo-[10.1.0]-tridec-4,8-diene (source: Firmenich SA, Geneva, Switzerland), 9-hexadecene-16-lactone (source: Firmenich SA, Geneva, Switzerland), cyclopentadenin lactone (source: Firmenich SA, Geneva, Switzerland), 3-methyl(4 / 5)-cyclopentadeninone (source: Firmenich SA, Geneva, Switzerland), 3-methylcyclopentadeninone (source: Firmenich SA, Geneva, Switzerland), pentadecyl lactone (source: Firmenich SA, Geneva, Switzerland), cyclopentadeninone (source: Firmenich SA, Geneva, Switzerland), (1-ethoxyethoxy)cyclododecane (source: Firmenich SA, Geneva, Switzerland), 1,4-dioxacycloheptadecane-5,17-dione, 4,8-cyclododecene-1-one;

[0102] - Group 7: (+-)-2-methyl-3-[4-(2-methyl-2-propyl)phenyl]propanal (Source: Givaudan SA, Vergne, Switzerland), 2,2,2-trichloro-1-phenylethyl acetate.

[0103] In some embodiments, based on the total weight of the hydrophobic material, the hydrophobic material comprises at least 30% by weight, or at least 50% by weight, or at least 60% by weight of a compound selected from groups 1 to 7 as defined above. In some embodiments, based on the total weight of the hydrophobic material, the hydrophobic material comprises at least 30% by weight, or at least 50% by weight of an ingredient selected from groups 3 to 7 as defined above. In some embodiments, based on the total weight of the hydrophobic material, the hydrophobic material comprises at least 30% by weight, or at least 50% by weight of an ingredient selected from groups 3, 4, 6, or 7 as defined above.

[0104] In some embodiments, based on the total weight of the hydrophobic material, the hydrophobic material contains at least 30% by weight, or at least 50% by weight, or at least 60% by weight of a compound with a logP of at least 3.0, or at least 3.5, or at least 3.7.

[0105] In some implementations, the hydrophobic material contains no more than 10% by weight, or no more than 15% by weight, or no more than 20% by weight of primary alcohol, based on the total weight of the hydrophobic material.

[0106] In some embodiments, the hydrophobic material comprises 25% to 100% by weight, or 25% to 98% by weight, of a fragrance compound, and at least 15% by weight of a high-impact fragrance ingredient with a Log T less than -4, and further comprises 0% to 75% by weight, or 2% to 75% by weight, of a material with a density greater than 1.07 g / cm³. 3 Density-balanced materials, where all weight percentages are based on the total weight of the hydrophobic materials.

[0107] The term "high-impact fragrance raw material" refers to fragrance raw materials with a LogT value less than -4. The odor threshold concentration of a chemical compound is determined in part by its shape, polarity, partial charge, and molecular weight. For convenience, the odor threshold concentration is expressed as the commonly used logarithm of the threshold concentration, namely Log[threshold] ("LogT").

[0108] The term "density equilibrium material" refers to a material with a density greater than 1.07 g / cm³. 3 And in some implementations, it has a low-odor or odorless material.

[0109] The odor threshold concentration of the flavoring compound was determined using gas chromatography (“GC”). Specifically, the GC was calibrated to determine the precise volume, precise split ratio, and hydrocarbon response of the flavoring oil component injected by the syringe using hydrocarbon standards with known concentrations and chain length distributions. The airflow rate was accurately measured, and the sampling volume was calculated assuming a duration of 12 seconds for human inhalation. Since the precise concentration at the detector at any given time point was known, the mass per volume inhaled was known, and therefore the concentration of the flavoring compound was known. To determine the threshold concentration, the solution was delivered to the olfactory port at a back-calculated concentration. Panel members sniffed the GC effluent and determined the retention time at which the odor was detected. The average of all panel members determined the odor threshold concentration of the flavoring compound. The determination of the odor threshold is described in more detail in Perfume & Flavorist, Vol. 33, pp. 54–61 (2008), by Vuilleumier et al.

[0110] The PCT publication WO2018 / 115250 describes high-impact flavoring ingredients with a Log T of less than -4 and a density greater than 1.07 g / cm³. 3 The properties of density equilibrium materials, the contents of which are included by reference.

[0111] In some embodiments, the high-impact fragrance raw material with Log T less than -4 is selected from: (+-)-1-methoxy-3-hexamethylene alcohol, 4-(4-hydroxy-1-phenyl)-2-butanone, 2-methoxy-4-(1-propenyl)-1-phenyl ester of acetate, pyrazolyl butyl ether, 3-propylphenol, 1-(3-methyl-1-benzofuran-2-yl)ethyl ketone, 2-(3-phenylpropyl)pyridine, 1-(3,3 / 5,5-dimethyl-1-cyclohexen-1-yl)-4-penten-1-one, 1-(5,5-dimethyl-1-cyclohexen-1-yl)-4-penten-1-one, Contains a mixture of (3RS,3aRS,6SR,7ASR)-perhydro-3,6-dimethyl-benzo[b]furan-2-one and (3SR,3aRS,6SR,7ASR)-perhydro-3,6-dimethyl-benzo[b]furan-2-one, (+-)-1-(5-ethyl-5-methyl-1-cyclohexen-1-yl)-4-penten-1-one, (1'S,3'R)-1-methyl-2-[(1',2',2'-trimethylbicyclo[3.1.0]hex-3'-yl)methyl]cyclopropyl}methanol, acetic acid ( +-)-3-mercaptohexyl ester, (2E)-1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-2-buten-1-one, H-methyl-2h-1,5-benzodioxane-3(4H)-one, (2E,6Z)-2,6-nonadien-1-ol, (4Z)-4-dodecenal, (+-)-4-hydroxy-2,5-dimethyl-3(2H)-furanone, methyl 2,4-dihydroxy-3,6-dimethylbenzoate, 3-methylindole, (+-)-perhydro-4α,8aβ-dimethyl- 4a-Naphthol, patchouli alcohol, 2-methoxy-4-(1-propenyl)phenol, a mixture containing (+-)-5,6-dihydro-4-methyl-2-phenyl-2H-pyran and tetrahydro-4-methyl-2-phenyl-2H-pyran, a mixture containing 4-methyl-2-phenyl-tetrahydro-2H-pyran and (+-)-4-methyl-2-phenyl-3,6-dihydro-2H-pyran, 4-hydroxy-3-methoxybenzaldehyde, nonenal, 2-methoxy-4-propylphenol, 3-methyl-5-phenyl-2-pentenonitrile, 1-(spiro[4.5] Dec-6 / 7-en-7-yl)-4-penten-1-one, 2-methoxynaphthalene, (-)-(3aR,5AS,9AS,9BR)-3a,6,6,9a-tetramethyldodecanonaphtho[2,1-b]furan, 5-nonanolactone, (3aR,5AS,9AS,9BR)-3a,6,6,9a-tetramethyldodecanonaphtho[2,1-b]furan, 7-isopropyl-2H,4H-1,5-benzodioxane-3-one, coumarin, 4-methylphenyl isobutyrate, (2E)-1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-2-buten-1-one, β,2,2,3-tetramethyl-δ-methyl-3 -Cyclopenten-1-butanol, δ-damascone ((2E)-1-[(1RS,2SR)-2,6,6-trimethyl-3-cyclohexen-1-yl]-2-buten-1-one), (+-)-3,6-dihydro-4,6-dimethyl-2-phenyl-2h-pyran, anisaldehyde, p-cresol, 3-ethoxy-4-hydroxybenzaldehyde, methyl 2-aminobenzoate, ethyl methylphenyl glycidyl ester, γ-octanolide, ethyl 3-phenyl-2-acrylate, (-)-(2E)-2-ethyl-4-[(1R)-2,2,3-trimethyl-3-cyclopenten-1-yl]-2-buten-1-ol, p-cresol acetate, dodecyl lactone, dimethyltricyclo[7.1.1.0]. 2,7Undecyl-2-en-4-one (tricyclone), (+)-(3R,5Z)-3-methyl-5-cyclopentadecane-1-one, undecyl lactone, (1R,4R)-8-mercapto-3-p-menthone, (3S,3AS,6R,7AR)-3,6-dimethylhexahydro-1-benzofuran-2(3H)-one, β-ionone, (+-)-6-pentyltetrahydro-2H-pyran-2-one, (3E,5Z)-1,3,5-undecyltriene, 10-undecenal, (9E)-9- Undecenal, (9Z)-9-Undecenal, (Z)-4-Dedecenal, (+-)-2-methylpentanoate ethyl ester, 1,2-diallyl dithiocarbamate, 2-tetracenenitrile, 3-tetracenenitrile, (+-)-2-ethyl-4,4-dimethyl-1,3-oxothiacyclohexane, (+)-(3R,5Z)-3-methyl-5-cyclopentadecane-1-one, 3-(4-tert-butylphenyl)propanal, (cyclohexyloxy)acetic acid allyl ester, methylnaphthyl ketone, (+-)-(4E)-3-methyl-4-cyclopentadecane-1 - Ketone, (+-)-5E3-methyl-5-cyclopentadecen-1-one, cyclopropyl methyl 3-hexenoic acid, (4E)-4-methyl-5-(4-methylphenyl)-4-pentenal, (+-)-1-(5-propyl-1,3-benzodioxane-2-yl)ethyl ketone, 4-methyl-2-pentylpyridine, (+-)-(E)-3-methyl-4-(2,6,6-trimethyl-2-cyclohexen-1-yl)-3-buten-2-one, (3aRS,5aSR,9aSR,9bRS)-3a,6, 6,9a-Tetramethyldodecano[2,1-b]furan, (2S,5R)-5-methyl-2-(2-propyl)cyclohexanone oxime, 6-hexyltetrahydro-2H-pyran-2-one, (+-)-3-(3-isopropyl-1-phenyl)butanal, methyl 2-(3-oxo-2-pentylcyclopentyl)acetate, 1-(2,6,6-trimethyl-1-cyclohexyl-2-enyl)pent-1-en-3-one, indole, 7-propyl-2H,4H-1,5-benzodioxane-heptan-3-one, ethyl praline, (4-methylphenoxy)acetaldehyde, tricyclic [5.2.1.0]. 2,6[Ethyl decanoate-2-carboxylate, (+)-(1'S,2S,E)-3,3-dimethyl-5-(2',2',3'-trimethyl-3'-cyclopenten-1'-yl)-4-penten-2-ol, (4E)-3,3-dimethyl-5-[(1R)-2,2,3-trimethyl-3-cyclopenten-1-yl]-4-penten-2-ol, 8-isopropyl-6-methyl-bicyclo[2.2.2]oct-5-en-2-carboxaldehyde, methylnonylacetaldehyde, 4-formyl-2-methoxyphenyl ester of 2-methylpropionate, (E)-4-decenal, (+-)-2-ethyl-4-(2,2,3-trimethyl-3-cyclopenten-1-yl)-2-buten-1-ol, (1R,5R)-4,7,7-trimethyl-6-thiazoline Bicyclo[3.2.1]oct-3-ene, (1R,4R,5R)-4,7,7-trimethyl-6-thiabicyclo[3.2.1]octane, (-)-(3R)-3,7-dimethyl-1,6-octadien-3-ol, (E)-3-phenyl-2-acrylonitrile, 4-methoxybenzyl acetate, (E)-3-methyl-5-(2,2,3-trimethyl-3-cyclopenten-1-yl)-4-penten-2-ol, (2 / 3-methylbutoxy)allylic acetate, (+-)-(2E)-1-(2,6,6-trimethyl-2-cyclohexen-1-yl)-2-buten-1-one, (1E)-1-(2,6,6-trimethyl-1-cyclohexen-1-yl)-1-penten-3-one, and mixtures thereof.

[0112] In some implementations, flavoring ingredients with Log T less than -4 are selected from the group consisting of aldehydes, ketones, alcohols, phenols, esters, lactones, ethers, epoxides, nitriles and mixtures thereof.

[0113] In some embodiments, the fragrance ingredient with Log T less than -4 comprises at least one compound selected from the group consisting of alcohols, phenols, esters, lactones, ethers, epoxides, nitriles and mixtures thereof, and in some embodiments, the presence of the fragrance ingredient with Log T less than -4 in the hydrophobic material is from 20% to 70% by weight.

[0114] In some embodiments, the fragrance ingredients with Log T less than -4 are formed from 20% to 70% by weight of aldehydes, ketones, and mixtures thereof, based on the total weight of the fragrance ingredients with Log T less than -4. In some such embodiments, the remaining fragrance ingredients in the hydrophobic material have a Log T of at least -4.

[0115] In some embodiments, the fragrance ingredient with a Log T of at least -4 is selected from the group consisting of: ethyl 2-methylbutyrate, (E)-3-phenyl-2-propenyl acetate, (+-)-6 / 8-sec-butylquinoline, (+-)-3-(1,3-benzodioxacyclopenten-5-yl)-2-methylpropanal, tricyclodecenyl propionate, 1-(octahydro-2,3,8,8-tetramethyl-2-naphthyl)-1-ethyl ketone, methyl 2-((1RS,2RS)-3-oxo-2-pentylcyclopentyl)acetate, (+-)-(E)-4-methyl-3-decen-5-ol, 2,4-dimethyl-3-cyclohexene-1-carboxaldehyde, 1,3,3-trimethyl-2-oxo... Heterobicyclo[2.2.2]octane, tetrahydro-4-methyl-2-(2-methyl-1-propenyl)-2H-pyran, dodecaldehyde, 1-oxa-12 / 13-cyclohexadecen-2-one, (+-)-3-(4-isopropylphenyl)-2-methylpropanal, C11 aldehyde, (+-)-2,6-dimethyl-7-octen-2-ol, allyl 3-cyclohexylpropionate, (Z)-3-hexenyl acetate, 5-methyl-2-(2-n-propyl)cyclohexanone, allyl heptaate, 2-(2-methyl-2-n-propyl)cyclohexyl acetate, 1,1-dimethyl-2-phenylethyl butyrate, geraniol acetate, nerol acetate, (+-)-1- Phenylacetyl ester, 1,1-dimethyl-2-phenylethyl acetate, 3-methyl-2-butenyl acetate, ethyl 3-oxobutyrate, ethyl (2Z)-3-hydroxy-2-butenoic acid, 8-p-menthol, 8-p-menthyl acetate, 1-p-menthyl acetate, (+-)-2-(4-methyl-3-cyclohexen-1-yl)-2-propyl acetate, (+-)-2-methylbutyl butyrate, 2-{(1S)-1-[(1R)-3,3-dimethylcyclohexyl]ethoxy}-2-oxoethyl ester, 3,5,6-trimethyl-3-cyclohexen-1-carboxaldehyde, 2,4,6-trimethyl-3-cyclohexen-1-carboxaldehyde, 2-cyclohexyl acetate Ethyl acetate, octanal, ethyl butyrate, (+-)-(3E)-4-(2,6,6-trimethyl-1 / 2-cyclohexen-1-yl)-3-buten-2-one, 1-[(1RS,6SR)-2,2,6-trimethylcyclohexyl]-3-hexanol, 1,3,3-trimethyl-2-oxabicyclo[2.2.2]octane, 1,3,3-trimethyl-2-oxabicyclo[2.2.2]octane, ethyl hexanoate, undecaldehyde, decanal, 2-phenylethyl acetate, (1S,2S,4S)-1,7,7-trimethylbicyclo[2.2.1]hept-2-ol, (1S,2R,4S)-1,7,7-trimethylbicyclo[2.2.1]hept-2-ol, (1S,2R,4S)-1,7,7-trimethylbicyclo[2.2.2].[1] Heptan-2-ol, (+-)-3,7-dimethyl-3-octanol, 1-methyl-4-(2-propanediyl)cyclohexene, (+)-(R)-4-(2-methoxypropyl-2-yl)-1-methylcyclohex-1-ene, tricyclodecenyl acetate, (3R)-1-[(1R,6S)-2,2,6-trimethylcyclohexyl]-3-hexanol, (3S)-1-[(1R,6S)-2,2,6-trimethylcyclohexyl]-3-hexanol, (3R)-1-[(1S,6S)-2,2,6-trimethylcyclohexyl]-3-hexanol, (+)-propionic acid-(1S,1'R)-2-[1-(3',3'-dimethyl-1'-cyclohexyl)ethoxy]-2-methylpropyl ester, and mixtures thereof.

[0116] Hydrophobic materials can contain various fragrance compounds and solvents in any suitable relative amounts. For example, in some embodiments, the fragrance formulation comprises:

[0117] - Hydrophobic solvents with a total weight of 0% to 60% of the hydrophobic material;

[0118] - A fragrance compound based on a total weight of 40% to 100% hydrophobic material, wherein, in some such embodiments, the fragrance compound has at least two of the following characteristics, and in some cases, three of the following characteristics:

[0119] ○Based on the total weight of fragrance compounds in the hydrophobic material, at least 35% by weight, or at least 40% by weight, or at least 50% by weight, or at least 60% by weight of fragrance compounds have a logP greater than 3 or greater than 3.5.

[0120] ○ Based on the total weight of the fragrance compounds in the hydrophobic material, at least 20% by weight, or at least 25% by weight, or at least 30% by weight, or at least 40% by weight of the sterically hindered material of Groups 1 to 6, or Groups 3 to 6 as defined above; and

[0121] ○Based on the total weight of the fragrance compounds in the hydrophobic material, at least 15% by weight, or at least 20% by weight, or at least 25% by weight, or at least 30% by weight of the high-impact fragrance material as defined above, has a Log T of less than -4.

[0122] In some implementations, the hydrophobic material contains 0% to 60% by weight of a hydrophobic solvent, based on the total weight of the hydrophobic material.

[0123] In some embodiments, the hydrophobic solvent comprises a density-balanced material selected from the group consisting of: benzyl salicylate, benzyl benzoate, cyclohexyl salicylate, benzyl phenylacetate, phenylethyl phenylacetate, glyceryl triacetate, ethyl citrate, methyl salicylate and ethyl salicylate, benzyl cinnamate, and mixtures thereof.

[0124] In some implementations, the hydrophobic solvent has a Hansen solubility parameter that is compatible with the encapsulated fragrance compound.

[0125] As used herein, the term "Hansen solubility parameter" refers to the solubility parameter method proposed by Charles Hansen for predicting polymer solubility, and is developed based on the premise that the total vaporization energy of a liquid is composed of several separate components. To calculate the "weighted Hansen solubility parameter," the effects of (atomic) dispersion forces, (molecular) permanent dipole-permanent dipole forces, and (molecular) hydrogen bonding (electron exchange) must be considered. The "weighted Hansen solubility parameter" is calculated as (δD) 2 +δP 2 +δH 2 ) 0.5 δD is the Hansen dispersion value (hereinafter also called atomic dispersion force), δP is the Hansen polarizability value (hereinafter also called dipole moment), and δH is the Hansen hydrogen bond (“h-bond”) value (hereinafter also called hydrogen bond). For a more detailed explanation of this parameter and its value, see Hansen’s *The Three Dimensional Solubility Parameter and Solvent Diffusion Coefficient* (1967). The Euclidean difference in the solubility parameter between the fragrance and the solvent is calculated as (4*(δD)). solvent -δD fragrance ) 2 + (δP solvent -δP fragrance ) 2 + (δH solvent -δH fragrance ) 2 ) 0.5 , where δD solvent δP solvent and δH solvent These represent the Hansen dispersion value, Hansen polarizability value, and Hansen hydrogen bond value of the solvent, respectively; while δD fragrance δP fragrance and δH fragrance These are the Hansen dispersion value, Hansen polarizability value, and Hansen hydrogen bond value of the fragrance, respectively.

[0126] In some embodiments, the fragrance compound and the hydrophobic solvent have at least two Hansen solubility parameters selected from a first group consisting of: atomic dispersion force (δD) ranging from 12 to 20, dipole moment (δP) ranging from 1 to 8, and hydrogen bond (δH) ranging from 2.5 to 11.

[0127] In some embodiments, the fragrance compound and the hydrophobic solvent have at least two Hansen solubility parameters selected from a second group consisting of: an atomic dispersion force (δD) ranging from 12 to 20, preferably 14 to 20; a dipole moment (δP) ranging from 1 to 8, preferably 1 to 7; and a hydrogen bond (δH) ranging from 2.5 to 11, preferably 4 to 11.

[0128] In some embodiments, at least 90% by weight of the fragrance compound, or at least 95% by weight of the fragrance compound, or at least 98% by weight of the fragrance compound has at least two Hansen solubility parameters selected from the first group consisting of: atomic dispersion force (δD) ranging from 12 to 20, dipole moment (δP) ranging from 1 to 8, and hydrogen bond (δH) ranging from 2.5 to 11.

[0129] In some embodiments, the fragrance compound and the hydrophobic solvent have at least two Hansen solubility parameters selected from a second group consisting of: an atomic dispersion force (δD) ranging from 12 to 20, preferably 14 to 20; a dipole moment (δP) ranging from 1 to 8, preferably 1 to 7; and a hydrogen bond (δH) ranging from 2.5 to 11, preferably 4 to 11.

[0130] In some embodiments, the hydrophobic material comprises a fragrance modifier, which can be used with a hydrophobic solvent (if present) or as a substitute for a hydrophobic solvent in its absence. The term "fragrance modifier" refers to a fragrance compound that has…

[0131] i. Vapor pressure less than 0.0008 Torr at 22°C;

[0132] ii. 3.5 and higher, preferably 4.0 and higher, more preferably 4.5 and higher clogP;

[0133] iii. At least two Hansen solubility parameters selected from the first group consisting of: atomic dispersion forces ranging from 12 to 20, dipole moments ranging from 1 to 7, and hydrogen bonds ranging from 2.5 to 11; and

[0134] iv. When in solution with a compound having a vapor pressure in the range of 0.0008 to 0.08 Torr at 22 °C, at least two Hansen solubility parameters selected from the second group consisting of: atomic dispersion force in the range of 14 to 20, dipole moment in the range of 1 to 8, and hydrogen bond in the range of 4 to 11.

[0135] Non-limiting examples of flavor modifiers include the following substances: C12 alcohols, oxetane-12 / 13-en-2-one, 3-[(2',2',3'-trimethyl-3'-cyclopenten-1'-yl)methoxy]-2-butanol, cyclohexadecanophenone, (Z)-4-cyclopentadecanen-1-one, cyclopentadecanone, (8Z)-oxetane-heptadecane-8-en-2-one, 2-[5-(tetrahydro-5-methyl-5-vinyl-2-furanyl)-tetrahydro-5-methyl-2-furanyl]-2-propanol, lily aldehyde, 1,5,8-trimethyl-13-oxabicyclo[10.1.0]tetadecan-4,8-diene, (+-)-4,6,6,7,8,8-hexamethyl-1,3,4,6,7,8-hexahydrocyclopenta[g] Isobenzopyran, (+)-(1S,2S,3S,5R)-2,6,6-trimethylspiro[bicyclo[3.1.1]heptane-3,1'-cyclohexane]-2'-en-4'-one, oxacyclohexane-2-one, propionic acid 2-{(1S)-1-[(1R)-3,3-dimethylcyclohexyl]ethoxy}-2-oxoethyl ester, (+)-(4R,4a S,6R)-4,4a-dimethyl-6-(1-propen-2-yl)-4,4a,5,6,7,8-hexahydro-2(3H)-naphthol, pentylcinnamaldehyde, hexylcinnamaldehyde, hexyl salicylate, (1E)-1-(2,6,6-trimethyl-1-cyclohexen-1-yl)-1,6-heptadien-3-one, and (9Z)-9-cycloheptadecen-1-one.

[0136] In some embodiments, the hydrophobic material comprises a hydrophobic solvent or other hydrophobic compound, such as those selected from the group consisting of isopropyl myristate, triglycerides (e.g., NEOBEE MCT oil, vegetable oil), D-limonene, silicone oil, mineral oil, and mixtures thereof with an optional hydrophilic solvent, such as those selected from the group consisting of 1,4-butanediol, benzyl alcohol, triethyl citrate, glyceryl triacetate, benzyl acetate, ethyl acetate, propylene glycol (1,2-propanediol), 1,3-propanediol, dipropylene glycol, glycerol, glycol ethers, and mixtures thereof.

[0137] In some implementations, the hydrophobic material does not contain any active ingredients (such as fragrances, flavorings, or aromas).

[0138] The term "biocide" refers to a chemical substance that can kill living organisms (such as microorganisms) or reduce or prevent their growth and / or accumulation. Biocides are commonly used in pharmaceuticals, agriculture, forestry, and industries that prevent scaling, such as in water, agricultural products (including seeds), and oil pipelines. Biocides can be pesticides, including fungicides, herbicides, insecticides, algaecides, molluscicides, acaricides, and rodenticides; and / or antimicrobial agents, such as fungicides, antibiotics, antibacterial agents, antiviral agents, antifungal agents, antiprotozoa and / or antiparasitic drugs.

[0139] The term "pest control agent" refers to a substance used to repel or attract pests in order to reduce, inhibit, or promote their growth, development, or activity. Pests are any organism that is invasive or troublesome to plants or animals, whether animal, plant, or fungus. Pests include insects, especially arthropods, mites, spiders, fungi, weeds, bacteria, and other microorganisms.

[0140] In some embodiments, the hydrophobic material contains aroma compounds. These compounds can also be categorized as fragrance compounds or flavor compounds. As used herein, the term generally refers to ingestible compounds that impart aroma to a variety of edible articles, such as food products, beverage products, pet food, and oral care products. Such compounds are well known in the art and are described in reference books such as Maarse's *Volatile Compounds in Food and Beverages* (1991). Common examples of such volatile compounds include compounds found in hop oil, fruits, vegetables, herbs, spices, meats, alcoholic products, nuts, and flowers. These compounds include low molecular weight aldehydes, alcohols, carboxylic acids, ketones, lactones, and esters, as well as certain terpenes and terpenoids.

[0141] The terms "flavor," "flavor compound," or "flavor oil" refer to a flavoring ingredient, or a mixture of flavoring ingredients, which can be mixed with solvents or adjuvants currently used in the preparation of flavoring formulations, for example, intended to be added to edible compositions or chewable products to impart, improve, or modify their sensory properties, particularly their flavor or taste. Flavoring ingredients are well known to those skilled in the art, and their properties are not guaranteed to be described in greater detail here, nor can they be exhaustively described in any way. Skilled flavorists are able to select them based on their general knowledge and according to the intended use or application and the desired sensory effects. Many of these flavoring ingredients are listed in references such as Arctander's *Perfume and Flavor Chemicals* (1969) or its later editions, or other works of a similar nature, such as Fenaroli's *Handbook of Flavor Ingredients* (1975) or *Synthetic Food Adjuncts* (1947). Solvents and adjuvants currently used in the preparation of flavoring formulations are also well known in the art.

[0142] In some embodiments, the flavoring agent is a peppermint flavoring agent. In a more specific embodiment, the peppermint is selected from the group consisting of peppermint and spearmint. In some embodiments, the flavoring agent is a cooling agent or a mixture thereof. In some embodiments, the flavoring agent is menthol flavoring agent.

[0143] In some embodiments, the flavoring agent is a fruit or vegetable flavoring agent, such as a flavoring agent derived from or based on a fruit in which citric acid is the predominant naturally occurring acid, including but not limited to citrus fruits (e.g., lemon, lime), limonene, strawberry, orange, and pineapple). In some embodiments, the flavoring agent is a lemon, lime, or orange, wherein the flavoring agent is extracted from the fruit. In some embodiments, the flavoring agent is a juice or extract from orange, lemon, grapefruit, keylime, citron, clementines, mandarins, tangerines, and any other citrus fruit or its varieties or hybrids. In some embodiments, the flavoring agent is a liquid extracted or distilled from orange, lemon, grapefruit, keylime, citron, clementines, mandarins, tangerines, any other citrus fruit or its varieties or hybrids, pomegranate, kiwi, watermelon, apple, banana, blueberry, cantaloupe, ginger, bell pepper, cucumber, passion fruit, mango, pear, tomato, and strawberry.

[0144] In some embodiments, the flavoring agent comprises limonene; in a particular embodiment, the composition is a citrus fruit that further comprises limonene. In another particular embodiment, the flavoring agent comprises a flavoring agent selected from the group consisting of strawberry, orange, lime, tropical fruit, berry mixture, and pineapple.

[0145] Any other suitable flavoring can be used. In some embodiments, the flavoring comprises synthetic flavoring oils and flavoring aromatic substances or oils, oleoresins, and extracts derived from plants, leaves, flowers, fruits, etc., and combinations thereof. Non-limiting examples of flavoring oils include spearmint oil, cinnamon oil, deer hoof oil (methyl salicylate), peppermint oil, peppermint oil, clove oil, laurel oil, fennel oil, eucalyptus oil, thyme oil, cedarwood leaf oil, nutmeg oil, allspice, sage oil, mace, bitter almond oil, and cinnamon oil. Non-limiting examples of other flavors include natural and synthetic fruit flavorings such as vanilla and citrus oils, including lemon, orange, lime, grapefruit, yazu, and sudachi, as well as fruit essences, including apple, pear, peach, grape, blueberry, strawberry, raspberry, cherry, plum, pineapple, watermelon, apricot, banana, melon, plum, cherry, raspberry, blackberry, tropical fruit, mango, mangosteen, pomegranate, papaya, etc. Other potential flavorings include milk flavorings, butter flavorings, cheese flavorings, cream flavorings, and yogurt flavorings; vanilla flavorings; tea or coffee flavorings, such as green tea flavorings, oolong tea flavorings, tea flavorings, cocoa flavorings, chocolate flavorings, and coffee flavorings; mint flavorings, such as peppermint flavorings, spearmint flavorings, and Japanese mint flavorings; and spice flavorings, such as asafoetida flavorings, Indian anise flavorings, star anise flavorings, angelica flavorings, fennel flavorings, allspice flavorings, cinnamon flavorings, chamomile flavorings, mustard flavorings, cardamom flavorings, coriander flavorings, fennel flavorings, clove flavorings, pepper flavorings, and yellow pepper flavorings. Camphor flavoring, savory flavoring, Sichuan pepper flavoring, perilla flavoring, juniper berry flavoring, ginger flavoring, star anise flavoring, horseradish flavoring, thyme flavoring, tarragon flavoring, dill flavoring, bell pepper flavoring, nutmeg flavoring, basil flavoring, marjoram flavoring, rosemary flavoring, bay leaf flavoring, and wasabi (Japanese horseradish) flavoring; alcoholic flavorings, such as red wine flavoring, whiskey flavoring, brandy flavoring, rum flavoring, gin flavoring, and liqueur flavoring; floral flavorings; and vegetable flavorings, such as onion flavoring, garlic flavoring, cabbage flavoring, carrot flavoring, celery flavoring, mushroom flavoring, and tomato flavoring. These flavorings can be used in liquid or solid form and can be used alone or in combination. In dairy or dairy-like products, the most commonly used flavoring agents are agents that impart flavors such as vanilla, French vanilla, chocolate, banana, lemon, hazelnut, coconut, almond, strawberry, mocha, coffee, tea, chai, cinnamon, caramel, cream, brown sugar, toffee, pecan, pecan butter, toffee, Irish cream, white chocolate, raspberry, pumpkin pie spice, spearmint, or any combination thereof.

[0146] In some embodiments, the flavor compound comprises one or more flavor modifiers. The term "flavor modifier" refers to an active ingredient that acts on mammalian taste receptors or enhances sensory characteristics related to the mouthfeel (e.g., body, roundness, or mouth-coating) of a flavored product consumed. Non-limiting examples of flavor modifiers include active ingredients that enhance, modify, or impart salty, fatty, umami, kokumi, warming, cooling, sweet, sour, tingling, bitter, or acidic tastes. In some embodiments, the hydrophobic material comprises a sweetener, such as hesperidin dihydrochalcone, hesperidin dihydrochalcone-4'-O' glucoside, neohesperidin dihydrochalcone, blazilin, hesperidin, folate, naringenin, naringenin, phloretin, glucosylated steviol glycoside, (2R,3R)-3-acetoxy-5,7,4'-trihydroxyflavanone, (2R,3R)-3-acetoxy-5,7,3'- Trihydroxy-4'-methoxyflavanone, raspberry glycoside, sennaol, homosennaol, or synthetic compounds, such as U.S. Patent Nos. 8,541,421, 8,815,956, 9,834,544, 8,592,592, 8,877,922, 9,000,054, and 9,000,051, and any compounds listed in U.S. Patent Application Publication No. 2017 / 0119032. In some embodiments, the hydrophobic material comprises a umami or rich flavor enhancer, such as any compound listed in U.S. Patent Nos. 8,735,081, 8,124,121 and 8,968,708 or PCT Publications WO 2021 / 063942, WO 2022 / 231918 and WO 2022 / 231908, and compounds such as (2R,4R)-1,2,4-trihydroxy-heptadec-16-ene, (2R,4R)-1,2,4-trihydroxy-heptadec-16-yne or mixtures thereof; (3R,5S)-1-(4-hydroxy-3-methoxyphenyl)decane-3,5-diol diacetate; and N-(heptane-4-yl)benzo-[d][1,3]m-dioxane-5-carboxamide.

[0147] Flavoring ingredients can be complex flavors that mimic certain sensory characteristics, such as the sweet and salty hues in chicken, beef, pork, or shrimp flavors.

[0148] In some embodiments, the microparticles, particularly the hydrophobic material, include a suitable sweetening component. In some embodiments, the sweetening component is selected from the group consisting of: sugars (e.g., sucrose, fructose, glucose, or any combination thereof, including high fructose corn syrup), stevia components (e.g., steviol glycosides, rebaudioside A, rebaudioside D, rebaudioside M, etc.), sodium cyclohexylsulfamate, aspartame, neotame, sucralose, sodium saccharin, acesulfame potassium, mogrosides (e.g., mogroside V, isomogroside V, symbioside I, α-1,6 isomers of symbioside I, or mixtures thereof).

[0149] In some embodiments, the flavoring agent is a flavoring agent that provides a meaty or delicious flavor profile, including flavorings or profiles of beef, lamb, bison, smoked meat, pork, bacon, ham, sausage, chicken, turkey, goose, duck, mushrooms, celery, tomatoes, onions, garlic, carrots, leeks, fish, shellfish, soybeans, miso, etc. In some further embodiments, the flavoring agent comprises one or more lactones that impart a creamy flavor to the ingestible composition.

[0150] In some embodiments, the flavoring agent contains yeast extract, such as yeast lysate. Such extracts can be obtained from any suitable yeast strain, wherein such extracts are suitable for human consumption. Non-limiting examples of such yeasts include: yeast (… Saccharomyces Yeasts of the genus *Saccharomyces*, such as *Saccharomyces cerevisiae*. Saccharomyces cerevisiae ) or Pasteur yeast ( Saccharomyces pastorianus Candida albicans ( ); Candida albicans ( Candida ) genus of yeasts, such as Candida utilis ( Candida utilis Kluyveromycin ( Kluyveromyces Yeasts of the genus Kluyveromyces, such as Kluyveromyces lactis ( Kluyveromyces lactis ) or Max Kluwer yeast ( Kluyveromyces marxianus Pichia pastoris (); Pichia ) genus of yeasts, such as Pichia pastoris ( Pichia pastoris ); Debali yeast ( Debaryomyces Yeasts of the genus *Hansøe*, such as *Hansøe* d'Bary yeast. Debaryomyces hansenii ); and conjugated yeast ( Zygosaccharomyces Yeasts of the genus *Honeysuckle*, such as *Honeysuckle*. Zygosaccharomyces mellis In some embodiments, the yeast is collected after brewing beer, sake, etc. In some embodiments, the yeast is yeast that has been dried after collection (dry yeast).

[0151] Such extracts can be produced by any suitable means. Generally, yeast extracts or lysates are prepared by extracting the contents of yeast cells from cell wall material. In many cases, digestive enzymes in the cells (or other enzymes added to the composition) break down proteins and polynucleotides in yeast into amino acids, oligopeptides (e.g., 2 to 10 peptides), nucleotides, oligonucleotides (2 to 10 nucleotides), and mixtures thereof. Yeast lysates can be prepared by lysing yeast. For example, in some embodiments, cultured yeast is broken down or lysed by enzymatic hydrolysis, autodigestion, alkaline extraction, hot water extraction, acid hydrolysis, ultrasonic disruption, homogenization, freeze-thaw, etc. (two or more of these may be used in combination) to obtain yeast lysates. Yeast can be cultured using conventional methods. In some embodiments, cultured yeast is heat-treated and then treated with a lysin to obtain enzyme lysates. The heat treatment conditions are, for example, 80°C to 90°C for 5 to 30 minutes. As the lysin used for enzymatic hydrolysis, various enzymes can be used as long as they can lyse the yeast cell wall. The reaction conditions can be set to be optimal or suitable for the lysin used, and specific examples may include a temperature of 50°C to 60°C and a pH of 7.0 to 8.0. There are no particular limitations on the reaction time; for example, it can be 3 to 5 hours.

[0152] Compositions containing yeast lysates are available from a variety of commercial sources. For example, in some embodiments, the yeast lysates are provided by a flavoring additive marketed under the name MODUMAX (DSM Food Specialties BV, Delft, Netherlands).

[0153] In some embodiments, the hydrophobic material is in a liquid or solid state within a temperature range of 20°C to 30°C. In some embodiments, the hydrophobic material is in a liquid state within a temperature range of 20°C to 30°C. In some embodiments, the hydrophobic material is in a solid state within a temperature range of 20°C to 30°C.

[0154] Generally speaking, nuclear materials are hydrophobic, which means that they are not miscible with water in the temperature range of 20°C to 30°C and exist as a separate hydrophobic phase.

[0155] In some embodiments, based on the total weight of the hydrophobic material, the core comprises at least 5% by weight, at least 10% by weight, at least 20% by weight, at least 30% by weight, or at least 40% by weight of a compound with a vapor pressure higher than 0.007 Pa (based on a reference temperature of 25°C). In some embodiments, the hydrophobic material comprises at least 10% by weight of a compound with a vapor pressure greater than 0.1 Pa, or greater than 1 Pa, or greater than 10 Pa at 25°C.

[0156] A vapor pressure of 0.007 Pa at 25 °C is generally considered the limit for identifying volatile compounds. For the purposes of this disclosure, the vapor pressure was calculated using the method disclosed in the U.S. Environmental Protection Agency's 2000 "EPI suite" software.

[0157] In some implementations, the core of the condensation layer core-shell microcapsule contains a flavor component. In other words, the flavor component is encapsulated within the core of the condensation layer core-shell microcapsule.

[0158] In some embodiments, the core of the cohesive layer core-shell microcapsule may comprise a fatty matrix, for example, wherein the fatty matrix comprises food-grade oil. The fatty matrix may comprise (i) hydrogenated oil or (ii) hydrogenated fat or (iii) cocoa butter or (iv) a mixture of i-iii. In some embodiments, the hydrogenated oil includes hydrogenated palm oil, hydrogenated soybean oil, and hydrogenated cottonseed oil. In some embodiments, the hydrogenated fat includes cocoa fat. In some other embodiments, the fatty matrix comprises a mixture of fat and hydrogenated oil. In some further embodiments, the fatty matrix comprises a mixture of hydrogenated palm oil and cocoa fat or cocoa butter.

[0159] In some embodiments, the shell or microparticles of the microcapsule (if a precipitate) further comprise additional polymeric materials, such as those selected from the group consisting of: polyurea, polyurethane, polyamide, polyester, polyacrylate, polysiloxane, polycarbonate, polysulfonamide, polymers of urea and formaldehyde, and any mixtures thereof. In some embodiments, the shell or microparticles of the microcapsule (if a precipitate) further comprise polyurea. In some embodiments, the shell or microparticles of the microcapsule (if a precipitate) do not contain additional polymeric materials. In some embodiments, the shell or microparticles of the microcapsule (if a precipitate) is a composite material made of a cohesive layer material and a polymeric material.

[0160] In some embodiments, when the microparticles are coagulated core-shell microcapsules, the additional polymeric material forms the inner layer. In some further embodiments of this kind, the microcapsule shell comprises an inner layer made of polymeric material and an outer coagulated layer containing algal protein extracts.

[0161] As described above, in some embodiments, the algal proteins in the microparticles are cross-linked. Cross-linking can be performed using different types of cross-linking agents. Typically, cross-linking agents are used to harden microparticles, such as microcapsule shells. Suitable cross-linking agents include, but are not limited to, formaldehyde, genipin, tannins (e.g., polyphenols), acetaldehyde, glutaraldehyde, glyoxal, chromium alum, and transglutaminase. Cross-linking agents can be used at any suitable concentration. In some embodiments, the cross-linking agent is used in amounts ranging from 0.001% to 5% by weight, or from 0.005% to 2% by weight, based on the total weight of the emulsion and / or suspension (slurry) used for cross-linking.

[0162] In some embodiments, the crosslinking agent is glutaraldehyde. In some such embodiments, the crosslinking agent is used in an amount ranging from 0.005% by weight to 5% by weight, based on the total weight of the emulsion and / or suspension (slurry) used for crosslinking. Glutaraldehyde has been described in detail in relevant literature and is commercially available.

[0163] In some other embodiments, the cross-linking agent is an enzyme, such as transglutaminase. In some embodiments, the enzyme is dispersed in a carrier. A suitable, non-limiting example is ACTIVA TI (Ajinomoto, Tokyo, Japan). In some such embodiments, a commercially available product is added such that the content of the enzyme-active ingredient is in the range of 0.001 wt% to 5 wt%, 0.001 wt% to 1 wt%, 0.001 wt% to 0.1 wt%, or 0.005 wt% to 0.02 wt%, based on the protein content and the total weight of the emulsion and / or suspension (slurry) used for cross-linking.

[0164] Crosslinking can be carried out at any suitable temperature. In some embodiments, crosslinking is carried out at temperatures of 5°C to 60°C, or 15°C to 50°C, or 20°C to 45°C.

[0165] Crosslinking can be carried out at any suitable pH. In embodiments using transglutaminase for crosslinking, the pH ranges from 3 to 8, or from 4 to 7, in some embodiments.

[0166] Crosslinking can be carried out for any suitable time. In some embodiments, crosslinking is carried out for a period of time ranging from 1 hour to 20 hours, or 2 hours to 12 hours, or 7 hours to 10 hours, or 1 hour to 15 hours, or 1 hour to 4 hours.

[0167] When the cross-linking agent is an enzyme, the slurry may need to be heat-treated to deactivate the enzyme. Typically, heat treatment can be performed in the temperature range of 70°C to 90°C.

[0168] In some other embodiments, the microparticles may be hardened by methods other than those used for crosslinking with the crosslinking agents described above. These methods include, but are not limited to: (i) hardening the shell by thermal annealing, which is achieved by heating the capsule; in some embodiments, the heating is carried out at a temperature close to, for example, equal to or above, the denaturation temperature of the protein; (ii) hardening the shell by changing the pH value (which may be referred to as “pH quenching”) to a range that increases the shell density; (iii) hardening the shell by changing the ionic strength to a range that increases the shell density of the protein, which can be achieved by adding a solute, for example, adding a salt; (iv) hardening the shell by modifying the continuous aqueous phase by adding a water-miscible additive, for example by adding glycerol, propylene glycol, ethanol or isopropanol, thereby increasing the shell density; and (v) hardening the shell by any combination of methods i to iv sequentially or simultaneously, or by combining any combination of methods i to iv sequentially and simultaneously.

[0169] In some embodiments, the microparticles are crosslinked solely through heat treatment. In embodiments where the microparticles contain a biopolymer, the biopolymer acts as a crosslinking agent.

[0170] In some embodiments, the microparticles or shell material are biodegradable. In some embodiments, the shell material has a biodegradability of at least 40%, or at least 45%, or at least 50%, or at least 60%, or at least 65%, or at least 70%, or at least 75%, or at least 80%, or at least 85%, or at least 90%, or at least 95%, or at least 98% within 60 days, according to OECD 301F.

[0171] In some embodiments, the hydrophobic material encapsulated in the shell has a biodegradability of at least 40%, or at least 45%, or at least 50%, or at least 60%, or at least 65%, or at least 70%, or at least 75%, or at least 80%, or at least 85%, or at least 90%, or at least 95%, or at least 98% within 60 days, according to OECD 301F.

[0172] It is important to note that OECD 301F is the standard test method for biodegradability from the Organization for Economic Cooperation and Development. Gasparini et al. disclosed a typical method for extracting shells to measure biodegradability in Molecules, Volume 25, page 718 (2020).

[0173] In some embodiments, the microparticles disclosed herein comprise an outer coating material selected from the group consisting of: polysaccharides, cationic polymers, polysuccinimide derivatives (e.g., described in PCT Publication No. WO2021 / 185724), algal proteins or other proteins, and mixtures thereof.

[0174] Polysaccharide polymers are well known to those skilled in the art. In some embodiments, the polysaccharide is selected from the group consisting of locust bean gum, xyloglucan, guar gum, hydroxypropyl guar gum, hydroxypropyl cellulose, hydroxypropyl methylcellulose, pectin, and mixtures thereof.

[0175] In some embodiments, the coating layer is a cationic coating layer. Cationic polymers are also well known to those skilled in the art. In some embodiments, the cationic polymer has a cationic charge density of at least 0.5 meq / g, or at least 1.5 meq / g, but not exceeding 7 meq / g, or not exceeding 6.2 meq / g. The cationic charge density of the cationic polymer can be determined by the Kjeldahl method as described in the "Nitrogen Determination Chemical Assay" section of the United States Pharmacopeia. In some embodiments, the cationic polymer is selected from polymers containing primary, secondary, tertiary, or quaternary amine units, which may form part of the polymer backbone or be supported by side chain substituents directly connected thereto. In some embodiments, the weight-average (Mw) molecular weight of the cationic polymer ranges from 10 kDa to 3500 kDa, or from 50 kDa to 2000 kDa.

[0176] In some embodiments, the cationic polymer is a polymer derived from acrylamide, methacrylamide, N-vinylpyrrolidone, quaternized N,N-dimethylaminomethacrylate, diallyl dimethylammonium chloride, quaternized vinylimidazolium (3-methyl-1-vinyl-1H-imidazolium-3-onium chloride), vinylpyrrolidone, acrylamide propyltrimethylammonium chloride, cassia gum hydroxypropyltrimethylammonium chloride, guar gum hydroxypropyltrimethylammonium chloride, or polygalactomannan 2-hydroxypropyltrimethylammonium chloride ether, starch hydroxypropyltrimethylammonium chloride, and cellulose hydroxypropyltrimethylammonium chloride. In some embodiments, the copolymer is selected from the group consisting of polyquaternium-5, polyquaternium-6, polyquaternium-7, polyquaternium-10, polyquaternium-11, polyquaternium-16, polyquaternium-22, polyquaternium-28, polyquaternium-43, polyquaternium-44, polyquaternium-46, cassia gum hydroxypropyltrimethylammonium chloride, guar gum hydroxypropyltrimethylammonium chloride, or polygalactomannan 2-hydroxypropyltrimethylammonium chloride ether, starch hydroxypropyltrimethylammonium chloride, and cellulose hydroxypropyltrimethylammonium chloride. Some non-limiting examples of commercially available products include SALCARE SC60 (a cationic copolymer of acrylamide propyltrimethylammonium chloride and acrylamide (BASF Ludwigshafen, Germany)) or LUVIQUAT series products, such as PQ 11N, FC 550 or Style (quaternized copolymers of polyquaternium salts -11 to 68 or vinylpyrrolidone (BASF Ludwigshafen, Germany)), or JAGUAR (C13S or C17 (Solvay Brussels, Belgium)).

[0177] Such polymers can be added in any suitable amount. In some embodiments, the addition amount ranges from 0% w / w to 5% w / w, or 0.1% w / w to 2% w / w, with percentages expressed as w / w relative to the total weight of the slurry. Those skilled in the art will understand that only a portion of the added polymer will be incorporated into or deposited on the microcapsule shell.

[0178] Preparation method

[0179] In some embodiments, this disclosure provides a method for preparing particles of the first embodiment or any embodiment thereof, the method comprising: (a) preparing an aqueous medium comprising an algal protein extract and a biopolymer in dissolved form (if present); (b) optionally, introducing a hydrophobic material and forming an emulsion or suspension of the hydrophobic material in the aqueous medium; (c) forming a coagulated layer or precipitate, wherein, in the presence of the hydrophobic material, the coagulated layer or precipitate forms a shell comprising the algal protein extract and the biopolymer (if present), the shell surrounding a core comprising the hydrophobic material; and (d) optionally, crosslinking the algal protein extract and the biopolymer (if present).

[0180] In some embodiments, the aqueous medium also comprises alcohols, such as glycerol, 1,4-butanediol, ethylene glycol, propylene glycol, and mixtures thereof. In some other embodiments, the aqueous medium consists of water or is substantially composed of water.

[0181] It is understandable that some of the above steps can be performed simultaneously where practically feasible. Furthermore, while the above sequence of process steps is the preferred order, the order of some steps can be adjusted.

[0182] In some embodiments, any of the above steps may also include a dilution step, in which additional solvent (e.g., water) is added to any solution or mixture thereof.

[0183] In some embodiments, the steps described above may further include altering the pH of the mixture. In some embodiments, the pH of the algal protein extract solution and the biopolymer solution is acidified to a low level so that the isoelectric points of the algal proteins do not cross during the mixing process.

[0184] In some implementations, algal protein extracts are obtained by extracting proteins from natural sources, such as microalgae or microalgae, typically in a pH range of 3 to 10 or 4 to 7.

[0185] In some embodiments, extraction is performed as follows: the natural source material is dispersed in water, the pH is adjusted to a range of 3 to 10, the solution is then heated to 40°C to 70°C, the dispersion is centrifuged, and the extract is collected as a protein-rich supernatant. The collected supernatant is then freeze-dried or spray-dried to obtain soluble algal protein powder.

[0186] In the methods described herein, the solution may comprise dissolving at least one algal protein extract (according to any of the embodiments described above) in an aqueous solution, such as water. In this solution, the algal protein extract may be present in an amount of, for example, 0.5% to 30% by weight, or 1% to 15% by weight, or 5% to 15% by weight, based on the total weight of the solution.

[0187] In some embodiments, the second solution comprises dissolving at least one biopolymer (according to any of the above embodiments), such as gum arabic or plant protein, in an aqueous solution, such as water. In this solution, the biopolymer may be present in the aqueous solution in an amount of, for example, 0.5% to 30% by weight, or 1% to 15% by weight, or 5% to 15% by weight, based on the total weight of the solution.

[0188] The algal protein extract solution is then diluted, for example, to less than 90% of its initial concentration, to form a precipitate or agglomerate. Indeed, solution dilution has been found to induce the formation of precipitates or agglomerates. Typically, after the dilution step, the concentration of the algal protein extract in the aqueous phase ranges from 0.5% to 15% by weight, or from 1% to 10% by weight.

[0189] In some embodiments, the solutions described above may be mixed under stirring to form a third solution. In some such embodiments, the pH of the third aqueous solution is adjusted to no more than 4.7, or no more than 4.3, or no more than 3.5. The pH of the third aqueous solution may be adjusted by adding a food-grade acid solution (e.g., adding an aqueous lactic acid solution).

[0190] If a hydrophobic material is present, it can be introduced into the first or third solution under shear force to form an emulsion or suspension. The emulsion or suspension can be prepared using conventional methods. It can be prepared by adding the hydrophobic material to the third solution over a period of 3 to 10 minutes or 4 to 6 minutes. The emulsion or suspension can be prepared using an impeller stirrer adjusted to 300 to 400 rpm. The stirrer speed can be adjusted as needed.

[0191] In embodiments that form a coagulated layer, two separate phases can be generated: a coagulated layer phase (rich in polymer) and a coexisting solvent (poor in polymer). The coagulated layer phase typically consists of algal protein extracts and optionally, biopolymers. Coagulation can be promoted by adjusting the pH value. The pH value can be adjusted by adding food-grade acid or alkaline solutions (e.g., adding aqueous lactic acid solution or sodium hydroxide solution).

[0192] Phase separation can also be initiated in various other ways, such as by altering the physicochemical environment of the solution, for example by salting out or adding a second high molecular weight component.

[0193] In some embodiments, when the core-shell microcapsules contain additional polymeric materials, multifunctional monomers are added to an oil phase (other than the hydrophobic material) or an aqueous phase. In some embodiments, reactants are added during the process, for example, in the aqueous phase. Non-limiting examples of suitable reactants include alcohols, amines, phenols, and thiols. The term "multifunctional monomer" refers to a molecule that, as a unit, reacts or combines chemically to form a polymer or supramolecular polymer. The multifunctional polymers of this disclosure have at least two functional groups capable of forming the microcapsule shell.

[0194] The multifunctional monomer may be selected from the group consisting of at least one polyisocyanate, polymaleic anhydride, polyacrylamide, polyepoxide, acrylate monomer, polyalkoxysilane, and mixtures thereof. In some embodiments, the multifunctional monomer used in the method is present in an amount ranging from 0.1% to 15% by weight, or 0.5% to 10% by weight, or 0.8% to 6% by weight, or 1% to 3% by weight, based on the total weight of the mixture.

[0195] In some forms, this disclosure also provides particles and condensed core-shell microcapsules prepared by the above method.

[0196] In some embodiments, this disclosure also provides a method for preparing microcapsule powder, comprising the steps described above, and an additional step of subjecting the resulting slurry to a drying step, such as spray drying, freeze drying, vacuum drying, fluidized bed drying, lyophilization, or any other drying technique for converting a particulate slurry into a powder, to provide the particulates in powder form as is. These methods are well known to those skilled in the art. In some embodiments, the slurry is spray-dried in the presence of a polymeric carrier material (e.g., polyvinyl acetate, polyvinyl alcohol, dextrin, natural or modified starch, plant gum, pectin, xanthan gum, alginate, carrageenan, or cellulose derivatives) to provide microcapsules in powder form.

[0197] Other suitable drying methods are known, including but not limited to extrusion, coating, spray granulation, fluidized bed processes, or even drying at room temperature using materials (carriers, desiccants) that conform to specific standards disclosed in PCT Publication No. WO 2017 / 134179.

[0198] When the particle concentration in a slurry is lower than expected, drying the slurry into a powder can be useful; in such cases, using a drying process to convert the product into powder form is advantageous. In such implementations, the dry powder form allows for convenient use of the particles in applications requiring high concentrations without diluting the final product. In some cases, the dry powder form also offers storage advantages.

[0199] In some implementations, the carrier material comprises a free hydrophobic material, which may be the same as or different from the hydrophobic material of the microcapsule core.

[0200] When the microparticles are in slurry form, the microparticle slurry may contain auxiliary components such as thickeners, rheology modifiers, antimicrobial agents, opacity enhancers, mica particles, salts, pH stabilizers, and buffers. These substances, if present, are typically present in amounts ranging from 0.01% to 15% by weight, based on the total weight of the slurry.

[0201] In some implementations, the particulate slurry contains free (unencapsulated) flavor compounds, aroma compounds, or aromatic compounds, for example, in a range of 5% to 50% by weight based on the total weight of the slurry.

[0202] In some implementations, the microparticles provided herein are used in combination with other types of microparticles, such as microparticles that differ in the composition of the precipitate or the shell material of the aggregate layer, or microparticles containing different hydrophobic materials.

[0203] In some implementations, the particulate delivery system is in the form of a slurry.

[0204] Edible uses and related methods

[0205] In some forms, this disclosure provides for the use of the aforementioned plurality of microparticles, according to any embodiment thereof, for improving the flavor of an ingestible composition. The concentration of microparticles introduced into the ingestible composition will vary depending on the desired use. For example, in some embodiments, the plurality of microparticles are present in the ingestible composition at a concentration ranging from 0.01% by weight to 20% by weight, based on the total dry weight of the ingestible composition. In some embodiments, improving flavor includes enhancing mouthfeel, enhancing texture, enhancing perceived creaminess, enhancing perceived fatness, enhancing perceived juiciness, or any combination thereof. In some other embodiments, improving flavor includes introducing flavor compounds or aromatic compounds into the ingestible composition.

[0206] In some related forms, this disclosure provides a method for improving the flavor of an ingestible composition, the method comprising introducing a plurality of microparticles of any of the above embodiments into the ingestible composition. The concentration of microparticles introduced into the ingestible composition will vary depending on the intended use. For example, in some embodiments, the plurality of microparticles are present in the ingestible composition at a concentration ranging from 0.01% by weight to 10% by weight, based on the total dry weight of the ingestible composition. In some embodiments, improving flavor includes enhancing mouthfeel, enhancing texture, enhancing perceived creaminess, enhancing perceived fatness, enhancing perceived juiciness, or any combination thereof. In some other embodiments, improving flavor includes introducing a flavor compound or aromatic compound into the ingestible composition.

[0207] The above uses and methods can be used in any suitable ingestible composition. Examples of such ingestible compositions are described below. Any such ingestible composition is suitable for these uses or methods.

[0208] Ingestible Compositions

[0209] In some forms, this disclosure provides an ingestible composition comprising a plurality of the microparticles of any of the above embodiments. The plurality of microparticles may be present in the ingestible composition at any suitable concentration. For example, in some embodiments, the plurality of microparticles are present at a concentration of 0.01% to 20% by weight, or 0.05% to 10% by weight, or 0.10% to 5% by weight, based on the total dry weight of the ingestible composition.

[0210] Ingestible compositions may contain other ingredients. Non-limiting examples of these additional ingredients are described below.

[0211] Other non-animal proteins

[0212] In some embodiments, the ingestible composition comprises one or more non-complex forms of other non-animal proteins. These other non-animal proteins include, but are not limited to, plant proteins, other algal proteins, mycoproteins, or combinations thereof. In some embodiments, the other non-animal proteins are plant-based proteins. Non-limiting examples of such plant proteins include hemp protein, almond protein, cashew protein, low-erucic acid rapeseed protein, chickpea protein, wheat protein, potato protein, lupin protein, rice protein, pea protein, soybean protein, broad bean protein, mung bean protein, sunflower seed protein, red lentil protein, oat protein, or any combination thereof. These other non-animal proteins (if present) may constitute any suitable proportion of the ingestible composition. For example, in some embodiments, based on the total dry weight of the ingestible composition, the other non-animal proteins constitute 1% to 50% by weight, or 1% to 40% by weight, or 1% to 30% by weight, or 1% to 20% by weight.

[0213] fiber

[0214] In some embodiments, the ingestible composition comprises one or more fibers. These fibers are typically derived from plants and include soluble and insoluble fibers.

[0215] As used herein, the term "soluble fiber" refers to a polysaccharide characterized as soluble using the methods described by the Association of Official Analytical Chemists (AOAC) and by Prosky et al. in J. Assoc. Off. Anal. Chem., vol. 70(5), pp. 1017-1023 (1988). Any suitable soluble fiber may be used, including but not limited to fruit fiber (e.g., citrus fiber), cereal fiber, psyllium husk fiber, natural soluble fiber, and synthetic soluble fiber. Natural fibers include soluble corn fiber, maltodextrin, gum arabic, and hydrolyzed guar gum. Synthetic soluble fibers include polydextrose, modified edible starch, etc. Non-limiting examples of food-grade soluble fiber sources include inulin, corn fiber, barley fiber, corn germ, ground oat hulls, crushed corn bran, derivatives of wheat bran aleurone layers, flaxseed meal, whole flaxseed bran, winter barley flakes, ground oat granules, corn, pea fiber (e.g., Canadian yellow pea), Danish potato, konjac plant fiber (glucomannan), plantain fiber from planago ovata seed hulls, psyllium hulls, liquid agave fiber, rice bran, oat germ fiber, amaranth sprouts, lentil flour, grape seed fiber, apple, blueberry, cranberry, fig fiber, ciranda flour, carob flour, crushed prune fiber, mango fiber, apple fiber, orange, orange syrup, strawberry, carrageenan gel colloid, and eucheuma. Cottonseed (seaweed derivatives), cottonseed, soybean, kiwi, acacia gum fiber, bamboo, chia seeds, potato, potato starch, pectin (carbohydrate) fiber, hydrolyzed guar gum, carrot, soybean, edamame, chicory root, oat, wheat, tomato, polydextrose fiber, refined corn starch syrup, isomaltooligosaccharide mixture, soluble dextrin, citrus bioflavonoid mixture, cell-wall broken nutritional yeast, lipophilic fiber, prune juice, larch derivatives, oligosaccharide fiber, cane sugar derivatives, short-chain fructooligosaccharides, glucose synthetic polymers, polydextrose, pectin, polyanion compounds, cellulose fiber, cellulose fiber derived from hardwood plants, and carboxymethyl cellulose.

[0216] In some embodiments, the ingestible composition or protein additive composition may also contain certain insoluble fibers that provide structure and texture to the ingestible composition. Any suitable insoluble fiber can be used. In some embodiments, the insoluble fiber is plant-derived fiber. Non-limiting examples include nut fiber, cereal fiber, rice fiber, seed fiber, oat fiber, pea fiber, potato fiber, berry fiber, soybean fiber, banana fiber, citrus fiber, apple fiber, and carrot fiber. In some embodiments, the insoluble fiber is pea fiber.

[0217] In some embodiments, the ingestible composition comprises pea fiber, citrus fiber, potato fiber, psyllium fiber, acacia gum fiber, inulin, konjac fiber, or any combination thereof.

[0218] Fiber may comprise any suitable proportion of the ingestible composition. For example, in some embodiments, fiber comprises 1% to 50% by weight, or 1% to 40% by weight, or 1% to 30% by weight, or 1% to 20% by weight, or 3% to 50% by weight, or 3% to 40% by weight, or 3% to 30% by weight, or 3% to 20% by weight, based on the total dry weight of the ingestible composition.

[0219] Flavoring agents, extracts, and flavor and aroma modifiers

[0220] In some embodiments, the ingestible composition comprises one or more flavorings, extracts, flavor modifiers, aroma modifiers, or any combination thereof. These ingredients are other than any flavoring or aromatic compounds that can be encapsulated by particles.

[0221] In some embodiments, the ingestible compositions disclosed herein include flavoring agents. Typically, flavoring agents can improve the mouthfeel and flavor of the ingestible composition or the flavored product derived from the use of the ingestible composition. Such improvements include reducing bitterness of the ingestible composition or the flavored product; reducing perceived astringency of the ingestible composition or the flavored product; reducing perceived raw, green notes (e.g., pea flavor) of the ingestible composition or the flavored product; reducing perceived grain notes of the ingestible composition or the flavored product; improving perceived creaminess of the ingestible composition or the flavored product; improving perceived fatness of the ingestible composition or the flavored product; improving perceived sweetness of the ingestible composition or the flavored product; improving perceived savory (umami or rich flavor) of the ingestible composition or the flavored product; improving mouthfeel or oral coating of the ingestible composition or the flavored product; improving perceived juiciness of the ingestible composition or the flavored product; and improving perceived consistency of the ingestible composition or the flavored product.

[0222] Any suitable flavoring agent can be used. In some embodiments, the flavoring agent comprises synthetic flavoring oils and flavoring aromatic substances or oils, oleoresins, and extracts derived from plants, leaves, flowers, fruits, etc., and combinations thereof. Non-limiting examples of flavoring oils include spearmint oil, cinnamon oil, deer hoof oil (methyl salicylate), peppermint oil, Japanese peppermint oil, clove oil, laurel oil, fennel oil, eucalyptus oil, thyme oil, cedarwood leaf oil, nutmeg oil, allspice, sage oil, nutmeg, bitter almond oil, and cinnamon oil. Non-limiting examples of other flavoring agents include natural and synthetic fruit flavoring agents, such as vanilla, and citrus oils, including lemon, orange, lime, grapefruit, yuzu, and citrus, as well as fruit flavorings, including apple, pear, peach, grape, blueberry, strawberry, raspberry, cherry, plum, pineapple, watermelon, apricot, banana, melon, apricot, plum, cherry, raspberry, blackberry, tropical fruits, mango, mangosteen, pomegranate, papaya, etc. Other potential flavorings include milk flavorings, butter flavorings, cheese flavorings, cream flavorings, and yogurt flavorings; vanilla flavorings; tea or coffee flavorings, such as green tea flavorings, oolong tea flavorings, tea flavorings, cocoa flavorings, chocolate flavorings, and coffee flavorings; mint flavorings, such as peppermint flavorings, spearmint flavorings, and Japanese mint flavorings; and spice flavorings, such as asafoetida flavorings, Indian anise flavorings, star anise flavorings, angelica flavorings, fennel flavorings, allspice flavorings, cinnamon flavorings, chamomile flavorings, mustard flavorings, cardamom flavorings, coriander flavorings, fennel flavorings, clove flavorings, pepper flavorings, and yellow pepper flavorings. Camphor flavoring, savory flavoring, Sichuan pepper flavoring, perilla flavoring, juniper berry flavoring, ginger flavoring, star anise flavoring, horseradish flavoring, thyme flavoring, tarragon flavoring, dill flavoring, bell pepper flavoring, nutmeg flavoring, basil flavoring, marjoram flavoring, rosemary flavoring, bay leaf flavoring, and wasabi (Japanese horseradish) flavoring; alcoholic flavorings, such as red wine flavoring, whiskey flavoring, brandy flavoring, rum flavoring, gin flavoring, and liqueur flavoring; floral flavorings; and vegetable flavorings, such as onion flavoring, garlic flavoring, cabbage flavoring, carrot flavoring, celery flavoring, mushroom flavoring, and tomato flavoring. These flavorings can be used in liquid or solid form and can be used alone or in combination. In dairy or dairy-like products, the most commonly used flavoring agents are agents that impart flavors such as vanilla, French vanilla, chocolate, banana, lemon, hazelnut, coconut, almond, strawberry, mocha, coffee, tea, Indian milk tea, cinnamon, caramel, cream, brown sugar, toffee, pecan, creamy pecan, toffee, Irish cream, white chocolate, raspberry, pumpkin pie spice, spearmint, or any combination thereof.

[0223] In some embodiments, the flavoring agent is a flavoring agent that provides a meaty or delicious flavor profile, including flavorings or profiles of beef, lamb, bison, smoked meat, pork, bacon, ham, sausage, chicken, turkey, goose, duck, mushrooms, celery, tomatoes, onions, garlic, carrots, leeks, fish, shellfish, soybeans, miso, etc. In some further embodiments, the flavoring agent comprises one or more lactones that impart a creamy flavor to the ingestible composition.

[0224] In some embodiments, the flavoring agent contains yeast extract, such as yeast lysate. Such extracts can be obtained from any suitable yeast strain, wherein such extracts are suitable for human consumption. Non-limiting examples of such yeasts include: yeast (… Saccharomyces Yeasts of the genus *Saccharomyces*, such as *Saccharomyces cerevisiae*. Saccharomyces cerevisiae ) or Pasteur yeast ( Saccharomyces pastorianus Candida albicans ( ); Candida albicans ( Candida ) genus of yeasts, such as Candida utilis ( Candida utilis Kluyveromycin ( Kluyveromyces Yeasts of the genus Kluyveromyces, such as Kluyveromyces lactis ( Kluyveromyces lactis ) or Max Kluwer yeast ( Kluyveromyces marxianus Pichia pastoris (); Pichia ) genus of yeasts, such as Pichia pastoris ( Pichia pastoris ); Debali yeast ( Debaryomyces Yeasts of the genus *Hansøe*, such as *Hansøe* d'Bary yeast. Debaryomyces hansenii ); and conjugated yeast ( Zygosaccharomyces Yeasts of the genus *Honeysuckle*, such as *Honeysuckle*. Zygosaccharomyces mellis In some embodiments, the yeast is collected after brewing beer, sake, etc. In some embodiments, the yeast is yeast that has been dried after collection (dry yeast).

[0225] Such extracts can be produced by any suitable means. Generally, yeast extracts or lysates are prepared by extracting the contents of yeast cells from cell wall material. In many cases, digestive enzymes in the cells (or other enzymes added to the composition) break down proteins and polynucleotides in yeast into amino acids, oligopeptides (e.g., 2 to 10 peptides), nucleotides, oligonucleotides (2 to 10 nucleotides), and mixtures thereof. Yeast lysates can be prepared by lysing yeast. For example, in some embodiments, cultured yeast is broken down or lysed by enzymatic hydrolysis, autodigestion, alkaline extraction, hot water extraction, acid hydrolysis, ultrasonic disruption, homogenization, freeze-thaw, etc. (two or more of these may be used in combination) to obtain yeast lysates. Yeast can be cultured using conventional methods. In some embodiments, cultured yeast is heat-treated and then treated with a lysin to obtain enzyme lysates. The heat treatment conditions are, for example, 80°C to 90°C for 5 to 30 minutes. As the lysin used for enzymatic hydrolysis, various enzymes can be used as long as they can lyse the yeast cell wall. The reaction conditions can be set to be optimal or suitable for the lysin used, and specific examples may include a temperature of 50°C to 60°C and a pH of 7.0 to 8.0. There are no particular limitations on the reaction time; for example, it can be 3 to 5 hours.

[0226] Compositions containing yeast lysates are available from a variety of commercial sources. For example, in some embodiments, the yeast lysates are provided by a flavoring additive marketed under the name MODUMAX (DSM Food Specialties BV, Delft, Netherlands).

[0227] In some embodiments, the flavoring agent further includes one or more additional flavor-modifying compounds, such as compounds that enhance sweetness (e.g., phloretin, naringenin, glucosylated steviol glycosides, etc.), compounds that block bitterness, compounds that enhance umami, compounds that enhance richness, compounds that reduce sourness or licorice flavor, compounds that enhance saltiness, compounds that enhance cooling effects, compounds that enhance mouthfeel, or any combination thereof.

[0228] In some embodiments, the ingestible composition contains a sweetener. The sweetener can be present at any suitable concentration, depending on factors such as the sweetener's potency as a sweetener, its solubility, etc.

[0229] Generally, the ingestible compositions disclosed herein may contain any suitable sweetener or combination of sweeteners. In some embodiments, the sweetener is a common sugar sweetener, such as sucrose, fructose, glucose, and a sweetener composition containing natural sugars such as corn syrup (including high-fructose corn syrup) or other syrups or sweetener concentrates derived from natural fruit and vegetable sources. In some embodiments, the sweetener is sucrose, fructose, or a combination thereof. In some embodiments, the sweetener is sucrose. In some other embodiments, the sweetener is selected from rare natural sugars, including D-allose, D-allulose, L-ribose, D-tagatose, L-glucose, L-fucose, L-arabinose, D-malinobiose, and D-leucobionic acid. In some embodiments, the sweetener is selected from semi-synthetic "sugar alcohol" sweeteners, such as erythritol, isomalt, lactitol, mannitol, sorbitol, xylitol, maltodextrin, etc. In some embodiments, the sweetener is selected from artificial sweeteners, such as aspartame, saccharin, acesulfame potassium, cyclohexanesulfonate, sucralose, and alitane. In some embodiments, the sweetener is selected from the group consisting of: cyclamic acid, mogroside, tagatose, maltose, galactose, mannose, sucrose, fructose, lactose, allulose, neotame and other aspartame derivatives, glucose, D-tryptophan, glycine, maltitol, lactitol, isomaltitol, hydrogenated glucose syrup (HGS), hydrogenated starch hydrolysate (HSH), steviol glycoside, rebaudioside A, other sweet steviol glycosides, chemically modified steviol glycosides (such as glucosylated steviol glycosides), other mogrosides, chemically modified mogrosides (such as glucosylated mogrosides), carrelame, and other guanidine sweeteners. In some embodiments, the sweetener is a combination of two or more sweeteners described in this paragraph. In some embodiments, the sweetener may be a combination of two, three, four, or five sweeteners disclosed herein. In some embodiments, the sweetener may be sugar. In some embodiments, the sweetener may be a combination of one or more sugars with other natural and artificial sweeteners. In some embodiments, the sweetener is sugar. In some embodiments, the sugar is cane sugar. In some embodiments, the sugar is beet sugar. In some embodiments, the sugar may be sucrose, fructose, glucose, or a combination thereof. In some embodiments, the sugar may be sucrose. In some embodiments, the sugar may be a combination of fructose and glucose.

[0230] In some embodiments, the sweetener may also include, for example, a sweetener composition comprising one or more natural or synthetic carbohydrates, such as corn syrup, high fructose corn syrup, high maltose corn syrup, glucose syrup, sucralose syrup, hydrogenated glucose syrup (HGS), hydrogenated starch hydrolysate (HSH), or other syrups or sweetener concentrates derived from natural fruit and vegetable sources, or semi-synthetic "sugar alcohol" sweeteners, such as polyols. In some embodiments, non-limiting examples of polyols include erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, isomaltitol, propylene glycol, glycerol, threitol, galactitol, palaginose, reduced isomaltose oligosaccharides, reduced xylose oligosaccharides, reduced gentian oligosaccharides, reduced maltose syrup, reduced glucose syrup, isomaltulose, maltodextrin, etc., as well as sugar alcohols or any other carbohydrates or combinations thereof that can be reduced without adversely affecting taste.

[0231] Sweeteners can be natural or synthetic, including but not limited to agave inulin, agave nectar, agave syrup, amazake, brazzein, brown rice syrup, coconut crystals, coconut sugar, coconut syrup, date sugar, fructan (also known as inulin fiber, fructooligosaccharides, or oligofructose), green stevia, stevia (Steviarebaudiana), rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside H, rebaudioside L, rebaudioside K, rebaudioside J, rebaudioside N, rebaudioside O, rebaudioside M and other steviosides, steviosides, stevioside extracts, honey, Jerusalem artichoke (Jerusalem africanum) Artichoke syrup, licorice root, monk fruit (fruit, powder, or extract), lucuma (fruit, powder, or extract), maple sap (including, for example, from sugar maple). Acer saccharum Black Maple Acer nigrum ), American red maple ( Acer rubrum ), Silver Maple ( Acer saccharinum ), Norwegian Maple ( Acer platanoides ), ash-leaf maple ( Acer negundo ), large-leaved maple ( Acer macrophyllum ), coarse-toothed maple ( Acer grandidentatum Rocky Mountain Maple Acer glabrum ), Semu maple ( Acer mono Tree sap extracted from walnut trees (including, for example, sap from white walnut trees). Juglans cinerea ), black walnut ( Juglans nigra ), Ghost Walnut ( Juglans ailatifolia),walnut( Juglans regia sap extracted from birch trees (including, for example, sap from paper birch). Betula papyrifera ), Canadian yellow birch ( Betula alleghaniensis ), birch ( Betula lenta ), River Birch ( Betula nigra ), gray birch ( Betula populifolia ), weeping birch ( Betula pendula ) extracted tree sap), sycamore tree sap (e.g., from a ball of sycamore trees ( Platanus occidentalis Resin extracted from ironwood trees (e.g., from American ironwood). Ostrya virginianaExtracted tree sap), unrefined sucrose (mascobado), molasses (e.g., blackstrap molasses), molasses sugar, monellin, cane sugar (also known as natural sugar, unrefined sucrose, or sucrose), palm sugar, panocha, piloncillo, rapadura, raw sugar, rice syrup, sorghum, sorghum syrup, cassava syrup (also known as cassava starch syrup), thaumatin, yacon root), malt syrup, barley malt syrup, barley malt powder, beet sugar, cane sugar, crystallized fruit juice crystals, caramel, carob syrup, castor oil, hydrogenated starch hydrosol, hydrolyzed canned fruit juice, hydrolyzed starch, invert sugar, anethole, arabinogalactan, concentrated grape juice, syrup, P-4000, acesulfame potassium (also known as acetylsupan potassium or ace-K), aclame (also known as aclame), advans, aspartame, baiyunosdie, neotame, benzamide derivatives, bernadame, aspartame alias (canderel), carrelame and other guanidine sweeteners, plant fiber, corn sugar, conjugated sugars, curculigosin, cyclamates, cyclocaryoside I I) Demerara, dextran, dextrin, diastatic malt, dulcin, sucrol, valzin, dulcogenin A, dulcogenin B, emulin, enoxolone, maltodextrin, saccharin, estragole, ethyl maltol, glucin, glucono-delta-lactone, glucosamine, glucuronic acid, glycerol, glycyphillin, glycyrrhizin, glycyrrhetinic acid Monoglucuronide, golden sugar, yellow sugar, golden syrup, granulated sugar, Gynostemma pentaphyllum, Hernandulcin, isomerized liquid sugar, jallab, chicory root dietary fiber, kynurenine derivatives (including N'-formyl-kynurenine, N'-acetyl-kynurenine, 6-chloro-kynurenine), galactitol, litesse, ligicane, lycasin, N-(4-cyanophenyl)-N-(2,3-Methylenedioxybenzyl)guanidinacetic acid (lugduname), guanidine, farernum syrup, areca catechin I, areca catechin II, maltol, crystalline maltitol (maltisorb), maltodextrin, maltotriol, mannosamine, miraculin, mizuame, mogrosides (including, for example, mogroside IV, mogroside V and neomogroside), mukurozioside, nano sugar, naringin dihydrochalcone, neohesperidin dihydrochalcone, nib sugar, black oligosaccharides, norbu, almond syrup, osladin, pekmez, pentadin, periandrin I I), perillaldehyde, perillartine, petphyllum, phenylalanine, phloisosideside I, phlorodizin, phyllodulcin, polyglycitol syrup, polypodoside A, pterocaryoside A, pterocaryoside B, rebiana, refined syrup, rub syrup, rubusoside, selligueain A, shugr, sarcosin I, siraitia grosvenorii, soybean oligosaccharides, Splenda, SRIoxime V, steviol glycosides, steviol disaccharides, steviol glycosides, strogins 1, 2 and 4, sucronic acid (acid), sucrononate, sugar, sodium p-nitrophenylureapropionate (suosan), phloridzin, super aspartame, tetrasaccharides, threitol, treacle, trilobtain, tryptophan and its derivatives (6-trifluoromethyl-tryptophan, 6-chloro-D-tryptophan), vanilla sugar, heptenetropeol, beet syrup, aspartame-acesulfame potassium, assugrin, and any combination or blend of two or more of them.

[0232] In other embodiments, the sweetener may be a chemically or enzymatically modified natural high-efficiency sweetener. Modified natural high-efficiency sweeteners include glycosylated natural high-efficiency sweeteners, such as glucosyl, galactosyl, or fructosyl derivatives containing 1 to 50 glycosidic residues. Glycosylated natural high-efficiency sweeteners can be prepared by enzymatic transglycosylation reactions catalyzed by various enzymes with transglycosylation activity. In some embodiments, the modified sweetener may be substituted or unsubstituted.

[0233] In some embodiments, the flavoring agent comprises one or more sweetening compounds. Such sweetening compounds include, but are not limited to, naturally derived compounds such as hesperidin dihydrochalcone, hesperidin dihydrochalcone-4'-O' glucoside, neohesperidin dihydrochalcone, blazilin, hesperidin, chlorophyll, naringenin, naringin, phloretin, glucosylated steviol glycoside, (2R,3R)-3-acetoxy-5,7,4'-trihydroxyflavanone, and (2R,3R)-3-acetoxy-5,7,3'-trihydroxyflavanone. '-Trihydroxy-4'-methoxyflavanone, raspberry glycoside, sennaol, homosennaol, or synthetic compounds, such as those described in U.S. Patent Nos. 8,541,421, 8,815,956, 9,834,544, 8,592,592, 8,877,922, 9,000,054, and 9,000,051, and U.S. Patent Application Publication No. 2017 / 0119032. As used herein, the term "glucosylated steviol glycoside" refers to the product of enzymatic glucosylation of a natural steviol glycoside compound. Glucosylation typically occurs via glycosidic bonds, such as α-1,2, α-1,4, α-1,6, β-1,2, β-1,4, β-1,6, etc. In some embodiments of any of the foregoing embodiments, the edible composition comprises 3-((4-amino-2,2-dioxo-1 ... H -benzo[ c [1,2,6]thiadiazine-5-yl)oxy)-2,2-dimethyl- N -propyl-propionamide or N -(1-((4-amino-2,2-dioxo-1) H -Benz[c][1,2,6]thiadiazine-5-yl)oxy)-2-methyl-prop-2-yl)-isonicotinamide.

[0234] In some further embodiments, the flavoring agent comprises one or more umami-enhancing compounds. Such umami-enhancing compounds include, but are not limited to, naturally derived or synthetic compounds, such as any compound described in U.S. Patent Nos. 8,735,081, 8,124,121, and 8,968,708 or PCT Publications WO 2021 / 063942, WO 2022 / 231918, and WO 2022 / 231908. In some embodiments, the umami-enhancing compound is (2R,4R)-1,2,4-trihydroxy-heptadec-16-ene, (2R,4R)-1,2,4-trihydroxy-heptadec-16-yne, or a mixture thereof. In some embodiments, the umami-enhancing compound is (3R,5S)-1-(4-hydroxy-3-methoxyphenyl)decane-3,5-diol diacetate. In some embodiments, the umami-enhancing compound is... N -(heptane-4-yl)benzo-[ d [1,3] m-dioxacyclopentene-5-carboxamide.

[0235] In some embodiments, the ingestible composition comprises one or more compounds commonly used in flavoring products. Such flavoring agents include glutamate (e.g., MSG), arginine, avocadoene, sorbitol, purine ribonucleotides (e.g., inosine monophosphate (IMP), guanosine monophosphate (GMP), hypoxanthine, inosine), yeast extracts (as described above), fermented food products, cheese, garlic or extracts thereof, γ-glutamyl-containing polypeptides, γ-glutamyl-containing oligopeptides (e.g., γ-glutamyl-containing tripeptides); flavor-modifying compositions (e.g., cinnamamide or derivatives thereof), nucleotides, oligonucleotides, plant extracts, food extracts, or any combination thereof.

[0236] In some further embodiments, the flavoring agent comprises one or more cooling-enhancing compounds. Such cooling-enhancing compounds include, but are not limited to, naturally derived compounds, such as menthol or analogues thereof, or synthetic compounds, such as any of the compounds described in U.S. Patent Nos. 9,394,287 and 10,421,727.

[0237] In some further embodiments, the flavoring agent comprises one or more bitterness-blocking compounds. Such bitterness-blocking compounds include, but are not limited to, naturally derived compounds, such as menthol or analogues thereof, or synthetic compounds, such as any of the compounds described in U.S. Patent Nos. 8,076,491, 8,445,692, and 9,247,759 or PCT Publication No. WO 2020 / 033669. In some embodiments, the bitterness-blocking compound is 3-(1-((3,5-dimethylisoxazol-4-yl)-methyl)-1H-pyrazol-4-yl)-1-(3-hydroxybenzyl)-imidazoline-2,4-dione.

[0238] In some further embodiments, the flavoring agent comprises one or more acid-modifying compounds.

[0239] In some further embodiments, the flavoring agent comprises one or more flavor-modifying or flavor-enhancing compounds, including but not limited to polymethoxyflavonoids, tannins, cellulose materials, bamboo powder, etc.

[0240] In some further embodiments, the flavoring agent comprises one or more flavor-masking compounds. Such flavor-masking compounds include, but are not limited to, cellulose materials, materials extracted from fungi, materials extracted from plants, citric acid, carbonic acid (or carbonates), etc.

[0241] In some embodiments, the aforementioned flavor-modifying compounds are included to enhance other flavor enhancers that may be present in the edible composition itself or may be included in flavored products employing such compositions. Such flavor enhancers include sweeteners, umami enhancers, rich flavor enhancers, bitter flavor enhancers, acidic flavor enhancers, etc.

[0242] In some embodiments, the ingestible substance comprises one or more metal salts or metal complexes, such as iron salts or iron complexes. Such compounds may include any edible metal salts or complexes, such as salts or complexes of calcium, magnesium, sodium, potassium, iron, cobalt, copper, zinc, manganese, molybdenum, and selenium. In some embodiments, the iron compound is an iron salt or iron complex. In some specific embodiments, the metal compound is ferrous (Fe²⁺). 2+ ) salt or ferrous iron (Fe 2+ ) complex. In some embodiments, the metal compound is ferrous (Fe) 2+ Ferrous salts, such as ferrous sulfate, ferrous lactate, ferrous fumarate, ferrous gluconate, ferrous succinate, ferrous chloride, ferrous oxalate, ferrous nitrate, ferrous citrate, ferrous ascorbate, ferric citrate, ferric phosphate, or any combination thereof. In some other embodiments, the metal compound is iron (Fe2+). 3+ Salt or iron (Fe) 3+ The iron compound is a complex, such as ferric pyrophosphate. In some embodiments, the iron compound is ferrous lactate, ferrous sulfate, or any combination thereof.

[0243] In some embodiments, the iron compound is a heme-containing protein. As used herein, the term "heme-containing protein" includes any polypeptide covalently or non-covalently bound to a heme moiety. In some embodiments, the heme-containing polypeptide is a globin and may include a globin fold comprising a series of seven to nine α-helices. Globin-type proteins can be of any class (e.g., class I, II, or III) and in some embodiments, can transport or store oxygen. For example, the heme-containing protein can be a non-symbiotic type of hemoglobin or lentiglobin. The heme-containing polypeptide can be a monomer, such as a single polypeptide chain, or can be a dimer, trimer, tetramer, and / or higher oligomer. Oxidation of Fe in heme-containing proteins 2+ The lifespan of the state can be similar to that of myoglobin, or it can exceed the lifespan of myoglobin by 10%, 20%, 30%, 40%, 50%, or even 100% or more under the conditions of manufacturing, storing, handling or preparing consumer products containing heme proteins for consumption.

[0244] Non-limiting examples of heme-containing proteins include androglobin, cytoglobin, globin E, globin X, globin Y, hemoglobin, myoglobin, erythrocytes, β-hemoglobin, α-hemoglobin, protoglobin, cyanoglobin, cytoglobin, histoglobin, neuroglobin, chlorocruorin, truncated hemoglobin (e.g., HbN or HbO), truncated 2 / 2 globin, hemoglobin 3 (e.g., Glb3), cytochromes, or peroxidases.

[0245] Heme-containing proteins can be used in the edible compositions described herein and can be derived from mammals (e.g., farm animals such as cattle, goats, sheep, pigs, cattle, or rabbits), birds, plants, algae, fungi (e.g., yeasts or filamentous fungi), ciliates, or bacteria. For example, heme-containing proteins can be derived from mammals such as farm animals (e.g., cattle, goats, sheep, pigs, fish, cattle, or rabbits) or birds such as turkeys or chickens. Heme-containing proteins can also be derived from plants such as tobacco (…). Nicotiana tabacum ) or forest tobacco ( Nicotiana sylvestris (Tobacco); Corn ( Zea mays Arabidopsis thaliana ( ) Arabidopsis thaliana ), legumes such as soybeans ( Glycine max ), chickpeas ( Cicer arietinum (Peanuts or chickpeas), peas ( Pisum sativumVarieties such as garden peas or sugar snap peas, common beans ( Phaseolus vulgaris Varieties include green beans, black beans, navy beans, northern beans, pinto beans, and cowpeas. Vigna unguiculata ) varieties, mung beans ( Vigna radiata ), lupins ( Lupinus albus ) or alfalfa ( Medicago sativa Brassica napus (Brassica napus) Brassica napus (canola); wheat (genus) Triticum sps (wheat, including wheat berries and spelt wheat); upland cotton ( Gossypium hirsutum ); rice ( Oryza sativa Wild rice ( Zizania sps. );sunflower( Helianthus annuus );beet( Beta vulgaris Pearl millet ( Pennisetum glaucum ); genus Chenopodiaceae ( Chenopodium sp. );Sesame( Sesamum sp. );flax( Linum usitatissimum ); or barley ( Hordeum vulgare Heme-containing proteins can be isolated from fungi, such as *Saccharomyces cerevisiae*. Saccharomyces cerevisiae Pichia pastoris () Pichia pastoris Rice blast fungus ( Magnaporthe oryzae Fusarium graminearum ( ), Fusarium graminearum Aspergillus oryzae ( ) Aspergillus oryzae Trichoderma reesei ( Trichoderma reesei ), thermophilic filamentous fungus ( Myceliopthera thermophile Kluyveromycin (lactic acid yeast) Kluyveramyces lactis ) or Fusarium oxysporum ( Fusarium oxysporum Heme-containing proteins can be isolated from Escherichia coli (E. coli). Escherichia coli Bacillus subtilis ( Bacillus subtilis ), Bacillus licheniformis ( Bacillus licheniformis ), Bacillus megaterium ( Bacillus megaterium Synechocystis ( ) Synechocistis sp. ), extreme thermophiles ( Aquifex aeolicus ), extreme acidophilic methanogenic bacteria ( Methylacidiphilum infernorum(or thermophilic bacteria, such as *Thermophilus spp.*). The sequences and structures of many heme-containing proteins are known. See, for example, Reedy et al., *Nucleic Acids Research*, 2008, Vol. 36, Database issue D307-D313, and the heme protein database available on the Internet at http: / / hemeprotein.info / heme.php.

[0246] In some embodiments, the non-symbiotic hemoglobin may be derived from any plant. In some embodiments, the non-symbiotic hemoglobin may be derived from plants selected from the group consisting of: soybean, germinated soybean, alfalfa, golden flax, black bean, black-eyed bean, northern bean, tobacco, pea, chickpea, mung bean, cowpea, pinto bean, pod pea, quinoa, sesame, sunflower, wheat kernel, spelt wheat, barley, wild rice, and paddy rice.

[0247] In some implementations, the heme-containing protein is leghemoglobin, such as leghemoglobin from soybeans, peas, or cowpeas.

[0248] Heme-containing proteins or other proteins can also be recombinantly produced using peptide expression techniques (e.g., heterologous expression techniques using bacterial cells, insect cells, fungal cells (such as yeast), plant cells (such as tobacco, soybean, or Arabidopsis thaliana), or mammalian cells). For example, legume hemoglobin can be recombinantly produced in *Escherichia coli* or *Pichia pastoris*. In some cases, heme-containing proteins can be produced synthetically using standard peptide synthesis techniques (such as liquid-phase peptide synthesis or solid-phase peptide synthesis). In other cases, heme-containing proteins can be produced using in vitro transcription-translation techniques.

[0249] Heme-containing proteins or iron salts can be used at any suitable concentration. Examples are set forth in PCT Publication No. WO2015 / 153666, which is incorporated herein by reference.

[0250] Iron compounds may comprise any suitable weight of the ingestible particles. In some embodiments, based on the total dry weight of the ingestible composition, the iron compounds comprise 0.1% to 10% by weight, or 0.2% to 5% by weight, or 0.5% to 3% by weight of the ingestible composition.

[0251] Other additives

[0252] In some embodiments, the ingestible composition contains various other additives, such as emulsifiers, extenders, thickeners, etc.

[0253] For example, in some embodiments, the ingestible composition includes an emulsifier. Any suitable emulsifier can be used. For example, in some non-limiting embodiments, the emulsifier includes lecithin, monoglycerides, diglycerides, polysorbates, vegetable oils, etc. In some embodiments, the emulsifier contains lecithin. Examples of emulsifiers can be found in McCutcheon's Emulsifiers & Detergents or the Industrial Surfactants Handbook. The emulsifier can be present at any suitable concentration, which can be adjusted, for example, when incorporated into flavored products, to form a stable emulsion of other components in the edible composition.

[0254] In some cases, it may be necessary to include additives that help adjust the viscosity of the ingestible composition (e.g., when the ingestible composition is introduced into or includes water). Various salts and acids can be used for such adjustments. In some embodiments, the edible composition or the resulting flavored product contains one or more salts. Non-limiting examples of suitable salts include magnesium sulfate, sodium chloride, sodium sulfate, calcium chloride, calcium sulfate, potassium sulfate, potassium chloride, potassium sorbate, potassium phosphate, potassium monophosphate, zinc chloride, zinc sulfate, or any mixture thereof. In some embodiments, the edible composition or the resulting flavored product also contains one or more acids, which may be used alone or in combination with the aforementioned salts. Non-limiting examples of suitable acids include citric acid, lactic acid, acetic acid, tartaric acid, succinic acid, ascorbic acid, maleic acid, phosphoric acid, potassium dihydrogen phosphate, gluconic acid, gluconolactone, glucuronic acid, glycyrrhetinic acid, folic acid, pantothenic acid, or mixtures thereof.

[0255] In some embodiments, the ingestible composition may comprise any additional ingredients or combinations of ingredients commonly used in food and beverage products, including but not limited to:

[0256] Acids, including, for example, citric acid, phosphoric acid, ascorbic acid, sodium bisulfate, lactic acid, or tartaric acid;

[0257] Bitter components include, for example, caffeine, quinine, green tea, catechins, polyphenols, Robusta coffee bean extract, coffee bean extract, potassium chloride, menthol, or proteins (such as proteins and protein isolates derived from plants, algae, or fungi).

[0258] Coloring agents, including, for example, caramel color, red #40, yellow #5, yellow #6, blue #1, red #3, purple carrot, black carrot juice, purple sweet potato, vegetable juice, fruit juice, beta-carotene, curcumin, or titanium dioxide;

[0259] Preservatives, including, for example, sodium benzoate, potassium benzoate, potassium sorbate, sodium metabisulfite, sorbic acid, or benzoic acid;

[0260] Antioxidants, including, for example, ascorbic acid, calcium disodium EDTA, α-tocopherol, mixed tocopherols, rosemary extract, grape seed extract, resveratrol, or sodium hexametaphosphate;

[0261] Vitamins or functional ingredients, including, for example, resveratrol, Co-Q10, omega-3 fatty acids, theanine, choline chloride (citocoline), cellulose, inulin (chicory root), taurine, ginseng extract, guarana extract, ginger extract, L-phenylalanine, L-carnitine, L-tartrate, D-glucuronide, inositol, bioflavonoids, echinacea, ginkgo biloba, yerba mate, flaxseed oil, Garcinia cambogia peel extract, white tea extract, ribose, milk thistle (milk) Thistle extract, grape seed extract, pyridoxine hydrochloride (vitamin B6), cyanocobalamin (vitamin B12), nicotinamide (vitamin B3), biotin, calcium lactate, calcium pantothenate (pantothenic acid), calcium phosphate, calcium carbonate, chromium chloride, chromium polynicotinate, copper sulfate, folic acid, ferric pyrophosphate, iron, magnesium lactate, magnesium carbonate, magnesium sulfate, monopotassium phosphate, monosodium phosphate, phosphorus, potassium iodide, potassium phosphate, riboflavin, sodium sulfate, sodium gluconate, sodium polyphosphate, sodium bicarbonate, thiamine mononitrate, vitamin D3, vitamin A palmitate, zinc gluconate, zinc lactate or zinc sulfate;

[0262] Clouding agents include, for example, ester gum, brominated vegetable oil (BVO), or sucrose isobutyrate acetate (SAIB).

[0263] Buffer solutions, including, for example, sodium citrate, potassium citrate, or salts;

[0264] Propylene glycol, ethanol, glycerin, gum arabic (acacia gum), modified corn starch, silicon dioxide, magnesium carbonate or tricalcium phosphate; or

[0265] Starch and stabilizers, including, for example, polysorbate 60, polysorbate 80, medium-chain triglycerides, etc.

[0266] In some embodiments, component (a) may also include galactooligosaccharides, fructooligosaccharides, gum arabic, soluble pea fiber, soluble wheat fiber, arabinoxylan, isomaltooligosaccharides, xylooligosaccharides, etc.

[0267] The edible composition may contain a variety of ingredients, such as those commonly found in meat analogue products.

[0268] For example, in some embodiments, the edible composition comprises a flavored water-in-oil emulsion according to any embodiment described in PCT Publication No. WO 2020 / 260628, which is incorporated herein by reference.

[0269] In some embodiments, the edible composition comprises an encapsulated flavor composition according to any embodiment described in PCT Publication No. WO 2021 / 104846, which is incorporated herein by reference.

[0270] In some embodiments, the ingestible composition further comprises a carrier and optionally at least one adjuvant. The term "carrier" refers to a generally inert auxiliary substance, such as a solvent, binder, extender, or other inert medium, used in combination with the compound of the present invention and one or more optional adjuvants to form a formulation. For example, water or starch can be a carrier for a flavored product. In some embodiments, the carrier is the same as the diluent used to reconstitute the flavored product; in other embodiments, the carrier is different from the diluent. As used herein, the term "carrier" includes, but is not limited to, food-acceptable carriers.

[0271] The term "adjuvant" refers to an additive that complements, stabilizes, maintains, or enhances the intended function or efficacy of an active ingredient, such as the compounds of the present invention. In one embodiment, at least one adjuvant comprises one or more flavoring agents. Flavoring agents may have any flavor known to those skilled in the art or to consumers, such as chocolate, coffee, tea, mocha, French vanilla, peanut butter, Indian milk tea, or combinations thereof. In another embodiment, at least one adjuvant comprises one or more sweeteners. The one or more sweeteners may be any sweetener described in this application. In yet another embodiment, the at least one adjuvant comprises one or more ingredients selected from the group consisting of: emulsifiers, stabilizers, antimicrobial preservatives, antioxidants, vitamins, minerals, fats, starches, protein concentrates and isolates, salts, and combinations thereof. Examples of emulsifiers, stabilizers, antimicrobial preservatives, antioxidants, vitamins, minerals, fats, starches, protein concentrates and isolates, and salts are described in U.S. Patent No. 6,468,576, the entire contents of which are incorporated herein by reference in their entirety for all purposes.

[0272] The ingestible composition may further comprise a freezing point lowering agent, a nucleating agent, or both as at least one of the adjuvants. A freezing point lowering agent is an ingestible compound or reagent that can lower the freezing point of a liquid or solvent to which the compound or reagent is added. That is, the freezing point of a liquid or solution containing a freezing point lowering agent is lower than the freezing point of a liquid or solvent without a freezing point lowering agent. In addition to lowering the initial freezing point, freezing point lowering agents can also lower the water activity of the flavored product. Examples of freezing point lowering agents include, but are not limited to, carbohydrates, oils, ethanol, polyols such as glycerol, and combinations thereof. A nucleating agent refers to an ingestible compound or reagent capable of promoting nucleation. The presence of a nucleating agent in a flavored product can improve the texture of slush and help maintain the physical properties and performance of slush at freezing temperatures by increasing the number of desired ice crystal centers. Examples of nucleating agents include, but are not limited to, calcium silicate, calcium carbonate, titanium dioxide, and combinations thereof.

[0273] In some embodiments, the ingestible composition is formulated to have a low water activity to extend shelf life. Water activity is the ratio of the vapor pressure of water in a formulation to the vapor pressure of pure water at the same temperature. In one embodiment, the water activity of the ingestible composition is less than about 0.85. In another embodiment, the water activity of the ingestible composition is less than about 0.80. In yet another embodiment, the water activity of the ingestible composition is less than about 0.75.

[0274] Flavored products

[0275] In some forms, this disclosure provides a flavored product comprising an ingestible composition according to any of the embodiments described above. In some embodiments, the flavored product is a food product, such as a meat analogue product, such as a non-animal-derived ground beef replica. In some other embodiments, the flavored product is an animal feed product, such as pet food. In such flavored products, in some embodiments, the edible composition may be used in combination with an animal product to reduce the amount of animal fat or animal products in the edible product. In other embodiments, the flavored product does not contain animal products, and therefore the edible composition is used to make meat product analogues or replicas, such as ground beef patties.

[0276] In embodiments where the flavored product is a beverage, the beverage can be selected from the group consisting of: enhanced sparkling beverages, cola, lemon-lime sparkling beverages, orange sparkling beverages, grape sparkling beverages, strawberry sparkling beverages, pineapple sparkling beverages, ginger ale, root beer, fruit juice, fruit-flavored fruit juice, fruit juice beverages, honey beverages, vegetable juice, vegetable-flavored juice, sports drinks, energy drinks, fortified water beverages, vitamin-fortified water, near-water beverages, coconut water, tea beverages, coffee, cocoa beverages, beverages containing milk ingredients, beverages containing cereal extracts, and smoothies. In some embodiments, the beverage can be a soft drink.

[0277] In some embodiments of any form and implementation of flavored products described herein, the flavored product is a non-naturally occurring product, such as a packaged food or beverage product.

[0278] Other non-limiting examples of food and beverage products or formulations include sweet coatings, frostings or icings of such products, or any entity comprising: soups, dry processed foods, beverages, ready-to-eat foods, canned or pickled foods, frozen processed foods, chilled processed foods, snack foods, baked goods, confectionery, dairy products, ice cream, meal replacements, pasta and noodles, and sauces, seasonings, condiments, baby food and / or spreads.

[0279] Generally, soups refer to canned / marinated, dehydrated, instant, refrigerated, UHT, and frozen soups. For the purposes of this definition, soup is a food made from meat, poultry, fish, vegetables, grains, fruits, and other ingredients, cooked in a liquid that may contain some or all of these ingredients in visible pieces. It may be clear (as broth) or thick (as chowder), smooth, mushy, or chunky, ready-to-eat, semi-concentrated, or concentrated, and can be served hot or cold as a first course or main course, or as a snack (sip) between meals. Soup can be used as an ingredient in the preparation of other dietary components, ranging from broths (consommés) to sauces (cream- or cheese-based soups).

[0280] Dehydrated and cooked food products generally refer to: (i) cooking aids, such as powdered, granular, paste-like, concentrated liquid products, including bouillon, broth, and broth-like products in compressed blocks, tablets, or powdered or granular form, sold separately as finished products or as ingredients in products, seasonings, and formulation mixtures (regardless of technology); (ii) dietary solution products, such as dehydrated soups and freeze-dried soups, including dehydrated soup mixtures, dehydrated instant soups, dehydrated ready-to-eat soups, dehydrated or self-heating preparations of ready-made dishes, meals, and single-serving main courses, including pasta, potatoes, and rice; and (iii) dietary garnish products, such as seasonings, marinades, salad dressings, salad toppings, dips, mixes, batter mixtures, storage-stable sauces, barbecue sauces, liquid formulation mixtures, concentrates, sauces or gravy mixtures, including salad formulation mixtures, sold as finished products or as ingredients in products, whether dehydrated, liquid, or frozen.

[0281] The beverage category generally refers to beverages, beverage mixtures, and concentrates, including but not limited to carbonated and non-carbonated beverages, alcoholic and non-alcoholic beverages, ready-to-drink beverages, liquid concentrates used to prepare beverages (such as soda water), and dry powder beverage precursor mixtures. The beverage category also includes alcoholic beverages, soft drinks, sports drinks, isotonic beverages, and hot beverages. Alcoholic beverages include, but are not limited to, beer, cider / pear liqueur, FABs, wine, and spirits. Soft drinks include, but are not limited to, carbonated beverages, such as cola and non-cola carbonated beverages; fruit juices, such as fruit juice, honey drinks, fruit juice beverages, and fruit-flavored beverages; bottled water, including soda water, spring water, and purified / catering water; functional beverages, which can be carbonated or non-carbonated, including sports drinks, energy drinks, or elixir beverages; and concentrates, such as ready-to-drink liquid and powder concentrates. Whether hot or cold, beverages include, but are not limited to, coffee or iced coffee, such as fresh, instant and blended coffee; tea or iced tea, such as black tea, green tea, white tea, oolong tea and flavored tea; and other beverages, including flavored, malt-based or plant-based powders, granules, blocks or tablets mixed with milk or water.

[0282] Snacks generally refer to any simple, informal meal, including but not limited to sweet and savory (salty, spicy, and other non-sweet) snacks and snack bars. Examples of snacks include, but are not limited to, fruit desserts, potato chips / crisps, extruded snacks, tortillas / cornflakes, popcorn, pretzels, nuts, and other sweet and savory snacks. Examples of snack bars include, but are not limited to, granola / cereal bars, breakfast bars, energy bars, fruit bars, and other snack bars.

[0283] Baked goods generally refer to any edible product whose preparation involves exposure to heat or excessive sunlight. Examples of baked goods include, but are not limited to, bread, buns, biscuits, muffins, cereals, toaster pastries, cakes, waffles, tortillas, soft biscuits, pies, bagels, egg tarts, quiche, cakes, any baked goods, and any combination thereof.

[0284] Ice cream generally refers to frozen desserts containing cream, sugar, and flavorings. Examples of ice cream include, but are not limited to: instant ice cream; family-sized ice cream; frozen yogurt and artisanal ice cream; and ice cream based on soy, oats, legumes (such as red beans and mung beans), and rice.

[0285] Confectionery generally refers to sweet-tasting edible products. Examples of confectionery include, but are not limited to, hard candy, gelatin, chocolate, sugar candy, chewing gum, and any combination of these products.

[0286] Meal replacement foods generally refer to any food designed to replace a regular diet, especially for those concerned about health or fitness. Examples of meal replacements include, but are not limited to, weight loss products and recovery products.

[0287] Ready-to-eat foods generally refer to any food that can be consumed as a meal without extensive preparation or processing. Ready-to-eat foods include products for which manufacturers have added recipe "skills," thus offering high levels of convenience, completeness, and readiness. Examples of ready-to-eat foods include, but are not limited to, canned / marinated, frozen, dried, and refrigerated ready-to-eat foods; dinner mixes; frozen pizzas; refrigerated pizzas; and pre-made salads.

[0288] Pasta and noodles include any pasta and / or noodles, including but not limited to canned, dried, and chilled / fresh pasta; as well as plain, instant, chilled, frozen, and snack noodles.

[0289] Canned / pickled foods include, but are not limited to, canned / pickled meat and meat products, fish / seafood, vegetables, tomatoes, beans, fruits, ready-to-eat foods, soups, pasta and other canned / pickled foods.

[0290] Frozen processed foods include, but are not limited to, frozen processed red meat, processed poultry, processed fish / seafood, processed vegetables, meat substitutes, processed potatoes, baked goods, desserts, ready-to-eat foods, pizzas, soups, noodles and other frozen foods.

[0291] Dry processed foods include, but are not limited to, rice, dessert mixes, dry ready-to-eat foods, dehydrated soups, instant soups, dried pasta, plain pasta, and instant noodles. Refrigerated processed foods include, but are not limited to, refrigerated processed meats, processed fish / seafood products, lunch boxes, fresh-cut fruit, ready-to-eat foods, pizzas, pre-made salads, soups, fresh pasta, and noodles.

[0292] Sauces, condiments and seasonings include, but are not limited to, tomato sauce and puree, broth / soup cubes, herbs and spices, monosodium glutamate (MSG), table sauces, soy sauces, pasta sauces, wet / cooking sauces, dry / powder mixtures, ketchup, mayonnaise, mustard, salad dressings, balsamic vinegar, dips, marinades, and other sauces, condiments and seasonings.

[0293] Infant food includes, but is not limited to, milk- or soy-based formula foods; as well as prepared, dried, and other infant foods.

[0294] Spreads include, but are not limited to, jams and preserves, honey, chocolate sauce, nut spreads, and yeast spreads.

[0295] Dairy products generally refer to edible products derived from the milk of mammals. Examples of dairy products include, but are not limited to, dairy drinks, cheese, yogurt and fermented milk beverages, and other dairy products.

[0296] The following are further examples of flavored products, particularly food and beverage products or formulations. Exemplary ingestible compositions include one or more candies, chocolates, chocolate chips, countlines, selflines / softlines, boxed varieties, standard boxed varieties, twist-wrapped miniature chocolates, flavored chocolates, toy-shaped chocolates, sandwich cookies, other chocolate confectionery, mints, standard mints, strong mints, hard candy, soft lozenges, gums, jellies and chewables, toffee, caramel and nougat, medicated candies, lollipops, licorice, other confectionery, bread, packaged / industrial bread, bulk / artificial bread, pastries, cakes, packaged / industrial cakes, bulk / artificial cakes, biscuits, and chocolate coatings. Cookies, sandwich cookies, tart biscuits, savory biscuits and crackers, bread substitutes, breakfast cereals, instant cereals, family breakfast cereals, flakes, muesli, other cereals, children's breakfast cereals, hot cereals, ice cream, ready-to-eat ice cream, single serving dairy ice cream, single serving water ice cream, multi-pack dairy ice cream, multi-pack water ice cream, family pack ice cream, family pack dairy ice cream, ice cream desserts, bulk ice cream, family pack water ice cream, frozen yogurt, artisanal ice cream, dairy products, milk, fresh / pasteurized milk, whole milk fresh / pasteurized milk, semi-skimmed fresh / pasteurized milk, extended shelf life / UHT milk, whole milk extended shelf life / UHT milk Semi-skimmed / UHT milk with extended shelf life, non-fat / UHT milk with extended shelf life, goat milk, condensed milk / unsalted condensed milk, plain condensed milk / unsalted condensed milk, flavored, functional and other condensed milk, flavored milk beverages, dairy-only flavored milk beverages, flavored milk beverages with fruit juice, soy milk, yogurt beverages, fermented milk beverages, coffee creamer, milk powder, flavored milk powder beverages, cream, cheese, processed cheese, spreadable cheese, processed cheese that is difficult to spread, unprocessed cheese, spreadable unprocessed cheese, hard cheese, packaged hard cheese, unpackaged hard cheese, yogurt, plain / natural yogurt, flavored yogurt, fruit yogurt, probiotic yogurt, drinking yogurt, regular drinking yogurt, probiotic drinking yogurt, frozen and shelf-stable snacks, dairy-based snacks, dairy-based snacks... Bean desserts, frozen snacks, fresh cheese and quark cheese, plain fresh cheese and quark cheese, flavored fresh cheese and quark cheese, savory fresh cheese and quark cheese, sweet and savory snacks, fruit snacks, potato chips / fries, puffed snacks, tortilla chips / corn chips, popcorn, pretzels, nuts, other sweet and delicious snacks, snack bars, granola, breakfast bars, energy bars, fruit bars, other snack bars, meal replacements, weight loss products, recovery drinks, ready-to-eat foods, canned ready-to-eat foods, frozen ready-to-eat foods, dried ready-to-eat foods, frozen ready-to-eat meals, dinner mixes, frozen pizzas, chilled pizzas, soups, canned soups, dehydrated soups, instant soups, cold soups, hot soups, frozen soups, pasta, canned pasta, dried pasta.Frozen / fresh pasta, noodles, plain noodles, instant noodles, cup / bowl instant noodles, bagged instant noodles, frozen noodles, snack noodles, canned foods, canned meat and meat products, canned fish / seafood, canned vegetables, canned tomatoes, canned beans, canned fruit, canned ready-to-eat foods, canned soups, canned pasta, other canned foods, frozen foods, frozen processed red meat, frozen processed poultry, frozen processed fish / seafood, frozen processed vegetables, frozen meat substitutes, frozen potatoes, oven-baked potato chips, other oven-baked potato products, non-oven frozen potatoes, frozen baked foods, frozen desserts, frozen ready-to-eat foods, frozen pizzas, frozen soups, frozen noodles, other frozen foods, dried foods, dessert mixtures, dried ready-to-eat foods, dehydrated soups, instant soups, dried pasta, plain noodles, instant noodles, cup / bowl instant noodles, bagged instant noodles, refrigerated foods, refrigerated processed meats, refrigerated fish / seafood products, refrigerated processed fish, refrigerated coated fish Refrigerated smoked fish, refrigerated lunch packs, refrigerated ready-to-eat foods, refrigerated pizzas, refrigerated soups, refrigerated / fresh pasta, refrigerated noodles, oils and fats, olive oil, vegetable and seed oils, cooking fats, butter, margarine, spread oils and fats, functional spread oils and fats, sauces, seasonings and condiments, tomato paste and puree, broth / soup cubes, soup cubes, gravy granules, liquid soup bases and ingredients, herbs and spices, fermented sauces, soy sauces, pasta sauces, wet sauces, dry sauces / powder mixtures, tomato sauce, mayonnaise, regular mayonnaise, mustard, salad dressing, regular salad dressing, low-fat salad dressing, balsamic vinegar sauce, dips, marinades, other sauces, seasonings and condiments, baby food, formula milk powder, standard formula milk powder, growing-up formula milk powder, toddler formula milk powder, hypoallergenic formula, prepared baby food, dried baby food, other baby food, spreads, jams and preserves, honey, chocolate spread, nut spreads and yeast spreads. Exemplary ingestible compositions also include confectionery, baked goods, ice cream, dairy products, sweet and delicious snacks, snack bars, meal replacement products, ready-to-eat foods, soups, pasta, noodles, canned foods, frozen foods, dried foods, refrigerated foods, oils and fats, baby foods, or spreads, or mixtures thereof. Exemplary ingestible compositions also include breakfast cereals, sweetened beverages, or solid or liquid concentrate compositions for preparing beverages, ideally enabling the reduction of the concentration of previously known sugar sweeteners or artificial sweeteners.

[0297] Some embodiments provide chewable compositions that can be swallowed or not. In some embodiments, the chewable composition may be gum, chewing gum, saccharified gum, sugar-free gum, functional gum, bubble gum, which individually or in combination comprises compounds disclosed and described herein.

[0298] Non-animal protein materials and products made from them

[0299] Products designed to replace or substitute for meat or dairy products typically rely on a variety of non-animal-based materials, such as fibers and proteins derived from plants, algae, or fungi, to mimic the texture and flavor of meat or dairy. Non-limiting examples of such plant-based proteins include soy protein, pea protein, bean protein, cereal protein, and so on. Due to compositional differences between these plant-based materials and animal-derived materials, such as the lack of glutamate-containing proteins and glutathione, these products may lack the umami and / or rich flavor that consumers traditionally associate with meat or dairy.

[0300] Therefore, in some forms, this disclosure provides a flavored product comprising an ingestible composition containing a plurality of microparticles (according to any of the forms and embodiments described above). In some further embodiments, the flavored product may include any of the features or combinations of features described above for an ingestible composition containing a plurality of microparticles. In some embodiments, the flavored product is a beverage, such as soy milk, almond milk, rice milk, oat milk, protein drinks, meal replacement drinks, or other similar products. In some other embodiments, the flavored product is a meat substitute product, such as a plant-based chicken product (e.g., plant-based chicken nuggets), a plant-based beef product (e.g., a plant-based burger), etc. In some other embodiments, the flavored product is a protein powder, a meal replacement powder, a plant-based creamer for coffee or tea, etc. In some additional embodiments, any such product contains additional ingredients and has additional features, such as those commonly used in the preparation and / or manufacture of such products. For example, according to known techniques in the relevant art, such a plurality of microparticles (according to any of the embodiments described above) may be combined with other flavoring agents and taste modifiers, or even encapsulated in certain materials. The appropriate concentration of the plurality of microparticles is as described above.

[0301] In some further embodiments similar to the above implementation, proteins or starches derived from algae or fungi may be used in place of plant starches or proteins or in combination with plant starches or proteins.

[0302] Non-meat protein materials and products made from them

[0303] Certain non-meat animal proteins, such as milk proteins and proteins from bone broth, are commonly used in food products and are also sold as the main ingredient in some protein powders. Such proteins may impart a lack of umami or a strong flavor to consumers. This is particularly true for protein isolates, such as whey protein, collagen, casein, etc. Therefore, this disclosure provides an ingestible composition comprising non-meat animal protein and multiple microparticles (according to any of the forms and embodiments described above). According to the embodiments set forth in the preceding sections of this disclosure, the multiple microparticles may be present in any suitable combination. In some embodiments, the non-meat animal protein is a bone protein, such as collagen derived from animal bones, such as those from cows, pigs, donkeys, horses, chickens, ducks, goats, geese, rabbits, lambs, sheep, buffalo, ostriches, camels, etc. In some embodiments, the non-meat animal protein is a milk protein, such as whey protein, casein, or any combination thereof. The milk may be from any suitable animal, such as cows, donkeys, horses, sheep, buffalo, camels, etc.

[0304] Various microparticles can also be found in certain food or beverage products, including animal milk or materials derived from animal milk. These products include cheese, cheese spreads, yogurt, kefir, milk, processed dairy products, cottage cheese, sour cream, butter, etc.

[0305] Consumer care compositions and related uses and products

[0306] In some embodiments, this disclosure provides the use of a plurality of microparticles of the first embodiment or any embodiment thereof for improving the fragrance of a consumer care composition. In some embodiments, the plurality of microparticles comprise core-shell microcapsules having a core and a shell, wherein the core contains a fragrance compound.

[0307] In some related forms, this disclosure provides a method for enhancing the fragrance of a consumer care composition, the method comprising introducing one or more microparticles of a first form into the consumer care composition. In some embodiments, the plurality of microparticles comprise core-shell microcapsules having a core and a shell, wherein the core comprises a fragrance compound.

[0308] Further embodiments of the consumer care compositions related to the foregoing methods and uses will be described in more detail below.

[0309] In some embodiments, this disclosure provides a consumer care composition comprising particles of a plurality of first forms or any embodiment thereof. In some embodiments, the consumer care composition is in the form of a household cleaning product, a commercial cleaning product, a dishwashing liquid, a laundry detergent, a fabric softener, a fragrance enhancer, a shower gel, a shampoo, a conditioner, a hair styling product, a skin care product, a cosmetic, a deodorant, an antiperspirant, or a tanning product.

[0310] In some embodiments, the consumer care composition comprises a plurality of microparticles and at least one active ingredient, such as an active ingredient selected from the group consisting of: cosmetic ingredients, skin care ingredients, fragrance ingredients, flavoring ingredients, odor-dispelling ingredients, bactericide ingredients, fungicide ingredients, pharmaceutical or agricultural chemical ingredients, disinfectant ingredients, insect repellents or attractants, and mixtures thereof.

[0311] The microparticles disclosed herein exhibit good stability in challenging media.

[0312] In some embodiments, the consumer care composition is a fragrance composition. In some such embodiments, the consumer care composition comprises a plurality of microparticles as defined above, wherein the microparticles are cohesive core-shell microcapsules, the core of which contains at least one fragrance compound, and optionally, at least one fragrance adjuvant or liquid fragrance carrier.

[0313] Liquid fragrance carriers are well known in the art. Some non-limiting examples include emulsion systems, such as solvent and surfactant systems, or solvents commonly used in the fragrance industry. Some non-limiting examples of suitable such solvents include dipropylene glycol, diethyl phthalate, isopropyl myristate, benzyl benzoate, 2-(2-ethoxyethoxy)-1-ethanol, or ethyl citrate, which are the most commonly used. For compositions containing both a fragrance carrier and a fragrance auxiliary ingredient, other suitable fragrance carriers, in addition to those previously specified, may also be ethanol, water / ethanol mixtures, limonene or other terpenes, isoparaffins, such as those known under the trademark ISOPAR (Exxon Chemical of Houston, Texas, USA), or glycol ethers and glycol ether esters, such as those known under the trademark DOWANOL (Dow Chemical Company of Midland, Michigan, USA). By "fragrance auxiliary ingredient," it means a compound used in a fragrance preparation or composition to impart a pleasurable effect and is not a microcapsule as defined above. In other words, to be considered a fragrance additive, it must be recognized by those skilled in the art as capable of imparting or modifying the odor of the composition in an active or pleasant manner, rather than merely having an odor.

[0314] Fragrance auxiliaries are well known in the art. Generally, these fragrance auxiliaries belong to different chemical classifications, such as alcohols, lactones, aldehydes, ketones, esters, ethers, acetates, nitriles, terpenes, nitrogen- or sulfur-containing heterocyclic compounds, and essential oils, and can be of natural or synthetic origin. In any case, many of these auxiliaries are listed in references such as Arctander's *Perfume and Flavor Chemicals* (1969) or its later editions or other works of a similar nature, as well as in the extensive patent literature within the fragrance industry. Furthermore, the auxiliaries can also be compounds known to release various types of fragrance compounds in a controlled manner.Non-limiting examples of auxiliary ingredients include 4-(dodecylthio)-4-(2,6,6-trimethyl-2-cyclohexen-1-yl)-2-butanone, 4-(dodecylthio)-4-(2,6,6-trimethyl-1-cyclohexen-1-yl)-2-butanone, trans-3-(dodecylthio)-1-(2,6,6-trimethyl-3-cyclohexen-1-yl)-1-butanone, 2-(dodecylthio)oct-4-one, 2-phenylethyl oxo(phenyl)acetic acid, 3,7-dimethyloct-2,6-dien-1-yl oxo(phenyl)acetic acid, Oxy(phenyl)acetic acid (Z)-hex-3-en-1-yl ester, hexadecanoic acid 3,7-dimethyl-2,6-octadien-1-yl ester, bis(3,7-dimethyloct-2,6-dien-1-yl) ester of succinate, (2-((2-methylundec-1-en-1-yl)oxy)ethyl)benzene, 1-methoxy-4-(3-methyl-4-phenethoxybut-3-en-1-yl)benzene, (3-methyl-4-phenethoxybut-3-en-1-yl)benzene, 1-(((Z)-hex-3-en-1-yl)oxy)-2-methylundec-1-ene, (2 -((2-methylundec-1-en-1-yl)oxy)ethoxy)benzene, 2-methyl-1-(oct-3-yloxy)undec-1-ene, 1-methoxy-4-(1-phenethoxyprop-1-en-2-yl)benzene, 1-methyl-4-(1-phenethoxyprop-1-en-2-yl)benzene, 2-(1-phenethoxyprop-1-en-2-yl)naphthalene, (2-phenethoxyvinyl)benzene, 2-(1-((3,7-dimethyloct-6-en-1-yl)oxy)prop-1-en-2-yl)naphthalene, (2-((2-pentylcyclopentyl)methoxy) (Ethyl)benzene, 4-allyl-2-methoxy-1-((2-methoxy-2-phenylvinyl)oxy)benzene, (2-((2-heptylcyclopentyl)methoxy)ethyl)benzene, 1-isopropyl-4-methyl-2-((2-pentylcyclopentyl)methoxy)benzene, 2-methoxy-1-((2-pentylcyclopentyl)methoxy)-4-propylbenzene, 3-methoxy-4-((2-methoxy-2-phenylvinyl)oxy)benzaldehyde, 4-((2-(hexyloxy)-2-phenylvinyl)oxy)-3-methoxybenzaldehyde or mixtures thereof.

[0315] The term "fragrance adjuvant" refers to an ingredient that can impart additional benefits, such as color, specific lightfastness, chemical stability, etc. Such compounds are well known in the art.

[0316] Personal care compositions may contain any suitable amount of the microparticles disclosed herein. In some embodiments, the personal care composition contains 0.01% to 30% by weight of microparticles based on the total weight of the consumer care composition.

[0317] The microcapsules disclosed herein can be advantageously used in many application areas and in consumer products. The microcapsules can be used in liquid form for liquid consumer products, or in powder form for powder consumer products.

[0318] Consumer care compositions can be in any suitable physical state, such as solid (e.g., powder), liquid, or gas. In some embodiments, the consumer care composition is a liquid. In some such embodiments, the liquid consumer care composition has one or more of the following properties:

[0319] a) Contains 2% to 65% by weight of surfactant based on the total weight of the consumer care composition;

[0320] b) Contains water or a water-miscible hydrophilic organic solvent;

[0321] c) in the form of a fine slurry; and

[0322] d) Contains unencapsulated spices.

[0323] In some embodiments, the consumer care composition is in powder form. In some such embodiments, the powdered consumer care composition has one or more of the following properties:

[0324] a) Contains 2% to 65% by weight of surfactant based on the total weight of the consumer care composition;

[0325] b) in microcapsule powder form; and

[0326] c) Contains fragrance powder that is different from any fragrance contained in the microparticles.

[0327] In embodiments where multiple microparticles comprise an encapsulation core containing a fragrance compound, the consumer care composition containing these microparticles can be used in a variety of scented consumer products, such as products belonging to the category of fine fragrances or "functional" fragrances. Functional fragrances include personal care products (including hair care products, body cleansing products, skin care products, and hygiene products) and home care products (including laundry care products, surface care products, and air care products). The term "scented consumer product" broadly refers to any consumer product intended to produce a fragrance effect on the surface to which it is applied (including but not limited to skin, hair, fabrics, paper, countertops, sinks, toilets, floors, furniture, or other household surfaces) or in the air (e.g., air fresheners, room deodorizers, candles, reed diffusers, etc.).

[0328] Such flavored consumer products may contain any other ingredients commonly used in the industry. Methods for formulating such flavored microcapsules are also well known and can be used to develop formulations of such products containing the microparticles of the present invention.

[0329] Non-limiting examples of suitable scented consumer products include perfumes, such as fine perfumes, colognes, aftershaves, and body sprays; fabric care products, such as liquid or solid detergents, tablets and capsules (single or multi-compartment), fabric softeners, dryer sheets, fabric fresheners, ironing solutions, bleach; hair care products, such as shampoos, hair conditioners, hair coloring agents, or hair sprays; cosmetic preparations, such as cold creams, body lotions, or deodorants or antiperspirants; or skin care products, such as soaps, bath or shower mousses, and body washes. Wash, bath oil or shower gel, bath salts, or hygiene products; air care products, such as air fresheners or "ready-to-use" powdered air fresheners; or home care products, such as general cleaners; liquid or powdered or sheet dishwashing products; toilet cleaners; or products for cleaning various surfaces, such as sprays and wipes for treating / renovating textiles or hard surfaces (floors, tiles, stone floors, etc.); or hygiene products, such as sanitary napkins, diapers, or toilet paper.

[0330] In some embodiments, the consumer care composition comprises: a personal care active base material, and a plurality of microparticles according to any embodiment described herein, wherein the consumer care composition is in the form of a personal care product.

[0331] Any suitable personal care active base or combination of such materials may be used. Such materials are well known to those skilled in the art and are extensively discussed in relevant patent literature. Non-limiting examples of consumer care active bases include surfactants, oils, hydrophobic solvents, hydrophilic solvents, water, and auxiliaries such as bleach, buffers, builders, detergents or soil suspension polymers, particulate enzyme particles, corrosion inhibitors, defoamers, defoaming agents, dyes, fillers, and mixtures thereof.

[0332] In some implementations, personal care products are hair care products, such as shampoos, conditioners, hair coloring agents or hair sprays; cosmetic preparations, such as cold creams, body lotions, or deodorants or antiperspirants; or skin care products, such as soaps, bath or shower mousse, bath liquids, bath oils or shower gels, bath salts, or hygiene products.

[0333] In some embodiments, the consumer care composition comprises: a home care active base material, and a plurality of microparticles according to any embodiment described herein, wherein the consumer care composition is in the form of a home care product.

[0334] Any suitable consumer care active base or combination of such materials can be used. Such materials are well known to those skilled in the art and are extensively discussed in relevant patent literature. Non-limiting examples of consumer care active bases include surfactants, oils, hydrophobic solvents, hydrophilic solvents, water, and auxiliaries such as bleach, buffers, detergent builders, stain removers or dirt-suspending polymers, particulate enzyme particles, corrosion inhibitors, defoamers, antifoaming agents, dyes, fillers, and mixtures thereof.

[0335] In some implementations, the home care product is an air care product, such as an air freshener or a "ready-to-use" powdered air freshener, or a household care product, such as a general cleaner, liquid or powdered or sheet dishwashing product, toilet cleaner, or a product for cleaning various surfaces, such as sprays and wipes for treating / renovating textiles or hard surfaces (floors, tiles, stone floors, etc.), or a hygiene product, such as sanitary napkins, diapers, or toilet paper.

[0336] In some embodiments, the amount of the plurality of microparticles contained in the consumer care composition is from 0.1% to 15% by weight, or from 0.2% to 5% by weight, based on the total weight of the consumer care composition.

[0337] Consumer care compositions may have any suitable pH value. For example, in some embodiments, the pH value of the consumer care composition is less than 7. In other embodiments, the pH value of the consumer care product is at least 7.

[0338] fabric softener

[0339] In some embodiments, the consumer care composition is in the form of a fabric softener composition. In some such embodiments, the consumer care composition comprises a fabric softener active base and a plurality of microparticles as described in any of the embodiments above.

[0340] Any suitable fabric softener active base material can be used. For example, in some embodiments, the fabric softener active base material includes dialkyl quaternary ammonium salts, dialkyl ester quaternary ammonium salts, 1,2-dioleoyl-3-trimethylammonium propane, triethanolamine quaternary ammonium salts, organosilicones, and mixtures thereof, as well as various surfactants, hydrophilic organic solvents, and water. In some embodiments, the content of the fabric softener active base material contained in the consumer care composition ranges from 85% by weight to 99.95% by weight, based on the total weight of the consumer care composition. In some embodiments, the content of the plurality of microparticles contained in the consumer care composition ranges from 0.1% by weight to 15% by weight, or from 0.2% by weight to 5% by weight, based on the total weight of the consumer care composition. In some embodiments, the consumer care composition contains an unencapsulated fragrance compound.

[0341] liquid detergent

[0342] In some embodiments, the consumer care composition is in the form of a liquid detergent composition. In some such embodiments, the consumer care composition comprises a liquid detergent active base and a plurality of microparticles as described in any of the above embodiments.

[0343] Any suitable liquid detergent active ingredient can be used. For example, in some embodiments, the liquid detergent active ingredient includes anionic surfactants such as alkylbenzene sulfonates (ABS), secondary alkyl sulfonates (SAS), primary alcohol sulfates (PAS), lauryl ether sulfates (LES), methyl ester sulfonates (MES), and nonionic surfactants such as alkylamines, alkanolamides, fatty alcohol poly(ethylene glycol) ethers, fatty alcohol ethoxylates (FAE), ethylene oxide (EO) and propylene oxide (PO) copolymers, amine oxides, alkyl polyglucosides, alkyl polyglucamides, and various surfactants, hydrophilic organic solvents, and water. In some embodiments, the content of the liquid detergent active ingredient contained in the consumer care composition ranges from 85% by weight to 99.95% by weight, based on the total weight of the consumer care composition. In some embodiments, the content of the plurality of microparticles contained in the consumer care composition ranges from 0.1% by weight to 15% by weight, or from 0.2% by weight to 5% by weight, based on the total weight of the consumer care composition. In some embodiments, the consumer care composition contains an unencapsulated fragrance compound.

[0344] solid detergent

[0345] In some embodiments, the consumer care composition is in the form of a solid detergent composition. In some such embodiments, the consumer care composition comprises a solid detergent active base and a plurality of microparticles as described in any of the above embodiments.

[0346] Any suitable solid detergent active ingredient can be used. For example, in some embodiments, the solid detergent active ingredient includes anionic surfactants such as alkylbenzene sulfonates (ABS), secondary alkyl sulfonates (SAS), primary alcohol sulfates (PAS), lauryl ether sulfates (LES), methyl ester sulfonates (MES), and nonionic surfactants such as alkylamines, alkanolamides, fatty alcohol poly(ethylene glycol) ethers, fatty alcohol ethoxylates (FAE), ethylene oxide (EO) and propylene oxide (PO) copolymers, amine oxides, alkyl polyglucosides, alkyl polyglucamides, and various surfactants, hydrophilic organic solvents, water, and fatty acid carboxylates. In some embodiments, the content of the solid detergent active ingredient contained in the consumer care composition ranges from 85% by weight to 99.95% by weight, based on the total weight of the consumer care composition. In some embodiments, the content of the plurality of microparticles contained in the consumer care composition ranges from 0.1% by weight to 15% by weight, or from 0.2% by weight to 5% by weight, based on the total weight of the consumer care composition. In some embodiments, the consumer care composition contains an unencapsulated fragrance compound.

[0347] Shampoo or shower gel

[0348] In some embodiments, the consumer care composition is in the form of a shampoo or shower gel composition. In some such embodiments, the consumer care composition comprises a shampoo or shower gel active base and a plurality of microparticles according to any of the embodiments described above.

[0349] Any suitable shampoo or shower gel active base can be used. For example, in some embodiments, the shampoo or shower gel active base includes anionic surfactants such as sodium alkyl ether sulfate, ammonium alkyl ether sulfate, alkyl amphoteric acetate, cocamidopropyl betaine, cocamidopropyl betaine, alkyl glucoside, and amino acid-based surfactants and mixtures thereof, as well as various surfactants, hydrophilic organic solvents, and water. In some embodiments, the content of the shampoo or shower gel active base contained in the consumer care composition ranges from 85% by weight to 99.95% by weight, based on the total weight of the consumer care composition. In some embodiments, the content of the plurality of microparticles contained in the consumer care composition ranges from 0.1% by weight to 15% by weight, or from 0.2% by weight to 5% by weight, based on the total weight of the consumer care composition. In some embodiments, the consumer care composition contains unencapsulated fragrance compounds.

[0350] Rinse-off conditioners

[0351] In some embodiments, the consumer care composition is a rinse-off conditioner composition. In some embodiments, the consumer care composition comprises a rinse-off conditioner active base and a plurality of microparticles according to any of the embodiments described above.

[0352] Any suitable rinse-off conditioner active base can be used. For example, in some embodiments, the rinse-off conditioner active base includes cetyltrimethylammonium chloride, stearyltrimethylammonium chloride, benzalkonium chloride, behenyltrimethylammonium chloride, and mixtures thereof, as well as various surfactants, hydrophilic organic solvents, and water. In some embodiments, the content of the rinse-off conditioner active base contained in the consumer care composition ranges from 85% by weight to 99.95% by weight, based on the total weight of the consumer care composition. In some embodiments, the content of the plurality of microparticles contained in the consumer care composition ranges from 0.1% by weight to 15% by weight, or from 0.2% by weight to 5% by weight, based on the total weight of the consumer care composition. In some embodiments, the consumer care composition contains an unencapsulated fragrance compound.

[0353] Solid aroma enhancer

[0354] In some embodiments, the consumer care composition is in the form of a solid fragrance enhancer composition. In some such embodiments, the consumer care composition comprises a solid fragrance enhancer active base and a plurality of microparticles as described in any of the above embodiments.

[0355] Any suitable solid fragrance enhancer active base material can be used. For example, in some embodiments, the solid fragrance enhancer active base material includes urea, sodium chloride, sodium sulfate, sodium acetate, zeolite, sodium carbonate, sodium bicarbonate, clay, talc, calcium carbonate, magnesium sulfate, gypsum, calcium sulfate, magnesium oxide, zinc oxide, titanium dioxide, calcium chloride, potassium chloride, magnesium chloride, zinc chloride, sugars such as sucrose, monosaccharides, disaccharides, and polysaccharides, and derivatives such as starch, cellulose, methylcellulose, ethylcellulose, propylcellulose, polyols / sugar alcohols such as sorbitol, maltitol, xylitol, erythritol, and isomaltitol, PEG, PVP, citric acid, or any water-soluble solid acid, fatty alcohols or fatty acids, and mixtures thereof, as well as various surfactants, hydrophilic organic solvents, and water. In some embodiments, the content of the solid fragrance enhancer active base material contained in the consumer care composition ranges from 85% by weight to 99.95% by weight, based on the total weight of the consumer care composition. In some embodiments, the amount of the plurality of microparticles contained in the consumer care composition ranges from 0.1% to 15% by weight, or from 0.2% to 5% by weight, based on the total weight of the consumer care composition. In some embodiments, the consumer care composition contains an unencapsulated fragrance compound.

[0356] Liquid fragrance enhancer

[0357] In some embodiments, the consumer care composition is in the form of a liquid fragrance enhancer composition. In some such embodiments, the consumer care composition comprises a liquid fragrance enhancer active base and a plurality of microparticles as described in any of the above embodiments.

[0358] Any suitable liquid fragrance enhancer active base material can be used. For example, in some embodiments, the liquid fragrance enhancer active base material includes ethoxylated aliphatic alcohols, POE / PPG (polyoxyethylene and polyoxypropylene) ethers, monoglycerides and polyglycerides, sucrose ester compounds, polyoxyethylene hydroxy esters, alkyl polyglucosides, amine oxides, alcohols, salts and esters of carboxylic acids, salts and esters of hydroxycarboxylic acids, fatty acids, fatty acid salts, glycerol fatty acids, and mixtures thereof, as well as various surfactants, hydrophilic organic solvents, and water. In some embodiments, the consumer care composition contains a liquid fragrance enhancer active base material in the range of 85% by weight to 99.95% by weight, based on the total weight of the consumer care composition. In some embodiments, the consumer care composition contains a plurality of microparticles in the range of 0.1% by weight to 15% by weight, or 0.2% by weight to 5% by weight, based on the total weight of the consumer care composition. In some embodiments, the consumer care composition contains unencapsulated fragrance compounds.

[0359] hair dye

[0360] In some embodiments, the consumer care composition is in the form of a hair dye composition. In some embodiments, the consumer care composition comprises a hair dye active base and a plurality of microparticles according to any of the embodiments described above.

[0361] Any suitable active base for hair dye can be used. For example, in some embodiments, the active base for hair dye includes oxidants, basic agents, dye precursors, coupling agents, and various surfactants, hydrophilic organic solvents, and water. In some embodiments, the content of the active base for hair dye contained in the consumer care composition ranges from 85% by weight to 99.95% by weight, based on the total weight of the consumer care composition. In some embodiments, the content of the plurality of microparticles contained in the consumer care composition ranges from 0.1% by weight to 15% by weight, or from 0.2% by weight to 5% by weight, based on the total weight of the consumer care composition. In some embodiments, the consumer care composition contains unencapsulated fragrance compounds.

[0362] Fragrance composition

[0363] In some embodiments, the consumer care composition is in the form of a fragrance composition. In some such embodiments, the consumer care composition comprises a fragrance compound, ethanol, and a plurality of microparticles as described in any of the above embodiments. In some embodiments, the plurality of microparticles contained in the consumer care composition range in the range of 0.1 wt% to 30 wt%, or 0.2 wt% to 20 wt%, based on the total weight of the consumer care composition. In some embodiments, the fragrance compound is present in the range of 0 wt% to 40 wt%, or 3 wt% to 40 wt%, based on the total weight of the consumer care composition. In some embodiments, the ethanol is present in the range of 20 wt% to 90 wt%, or 40 wt% to 90 wt%, based on the total weight of the consumer care composition.

[0364] Example

[0365] To further illustrate the invention, the following embodiments are included. These embodiments should not be construed as specifically limiting the invention. Variations of these embodiments within the scope of the claims are within the capabilities of those skilled in the art and are considered to fall within the scope of the invention described and claimed herein. The reader will recognize that those skilled in the art, upon mastering this disclosure, can prepare and use the invention without exhaustive examples.

[0366] Example 1 – Preparation of Spirulina Protein-Rich Powder

[0367] Prepare a 5% w / w aqueous solution of Spirulina (Esprit Bio, France) (deionized water) and stir for 30 minutes to fully hydrate the product. Sonicate the solution using an ultrasonic probe (100%, 50W, 20kHz, Vibracell, Sonics & Materials Inc., Newtown, Connecticut, USA) while immersing the solution in the sonicated water for 30 minutes with stirring to homogenize, thereby disrupting all Spirulina cells and releasing as much protein as possible. Adjust the pH of the solution to 8 with 1M NaOH and centrifuge at 4500 rpm for 15 minutes. Collect the supernatant and neutralize with 1M HCl until the pH reaches 4 (the isoelectric point of Spirulina proteins). Centrifuge the solution at 4500 rpm for 15 minutes and collect the precipitate. Redissolve the precipitate in deionized water and freeze-dry.

[0368] The product was then characterized and compared with the initial product. Commercially available spirulina and deionized water solutions rich in spirulina protein were prepared and adjusted to different pH values. The samples were centrifuged at 4500 rpm for 15 minutes to remove insoluble fractions. Zeta potential and TGA measurements were performed on the supernatant to determine the product's charge and solubility.

[0369] Example 2 – Preparation of slurry of algae-based texturizer (Type 1)

[0370] Prepare a 5% w / w aqueous solution rich in spirulina protein, adjust the pH to 2.0 with 1M HCl, and stir for 30 minutes to ensure complete hydration. Then, centrifuge the solution at 4500 rpm for 15 minutes, collect the supernatant, and characterize it to determine the dry matter content. Prepare a 5% w / w aqueous solution of gum arabic (Spraygum AA, Nexira), adjust the pH to 2.5 with 1M HCl, and stir for 30 minutes to ensure complete hydration.

[0371] Next, 8.93 g of spirulina supernatant was mixed with 0.57 g of gum arabic solution and 10.50 g of deionized water in a container and stirred thoroughly with a magnetic stirrer. The pH of the mixture was adjusted from 2.8 to 3.6 using 1 M NaOH, according to the desired texture. Then, 40 U of transglutaminase per gram of spirulina protein was added to the mixture while stirring, and the reaction was allowed to proceed overnight. Figure 1 A micrograph of the formed particles is shown.

[0372] Example 3 – Preparation of slurry of algae-based conditioner (Type 2)

[0373] Prepare a 5% w / w spirulina aqueous solution and stir for 30 minutes to fully hydrate the product. Prepare a 5% w / w wheat protein (Naturallys W, Roquette) aqueous solution and stir for 30 minutes to fully hydrate the product. Then centrifuge these solutions at 4500 rpm for 15 minutes, collect the supernatant and characterize it to determine the dry matter content.

[0374] Then, 11.76 g of spirulina supernatant was mixed with 8.00 g of wheat protein solution and 10.24 g of deionized water in a container and stirred thoroughly with a magnetic stirrer. The pH of the mixture was adjusted to approximately 3.75 with 1 M HCl according to the desired texture. While stirring, 40 U of transglutaminase per gram of spirulina protein was added to the mixture, and the reaction was allowed to proceed overnight. Figure 2 A micrograph of the formed particles is shown.

[0375] Example 4 – Preparation of slurry of algae-based conditioner (Type 2)

[0376] Prepare a 5% w / w spirulina aqueous solution and stir for 30 minutes to fully hydrate the product. Prepare a 5% w / w wheat protein (Naturallys W, Roquette) aqueous solution and stir for 30 minutes to fully hydrate the product. Then centrifuge these solutions at 4500 rpm for 15 minutes, collect the supernatant and characterize it to determine the dry matter content.

[0377] Mix 2.94 g of spirulina supernatant with 20.0 g of wheat protein solution and 7.06 g of deionized water in a container and stir thoroughly with a magnetic stirrer. Adjust the pH of the mixture to approximately 4.0 with 1 M HCl according to the desired texture. While stirring, add 40 U of transglutaminase per gram of spirulina protein to the mixture and react overnight. Figure 3 A micrograph of the formed particles is shown.

[0378] Example 5 – Preparation of slurry of algae-based conditioner (Type 2)

[0379] Prepare a 5% w / w spirulina aqueous solution, adjust the pH to 4.0, and stir for 30 minutes to ensure complete hydration. Prepare a 5% w / w wheat protein (Naturallys W, Roquette) aqueous solution, adjust the pH to 4.0, and stir for 30 minutes to ensure complete hydration. Then centrifuge at 4500 rpm for 15 minutes, collect the supernatant, and characterize it to determine the dry matter content.

[0380] Then, 4.41 g of spirulina supernatant was mixed with 4.41 g of wheat protein solution and 6.18 g of deionized water in a container and stirred thoroughly with a magnetic stirrer. The pH of the mixture was adjusted to approximately 5.2 using 1 M NaOH, depending on the desired texture. While stirring, 40 U of transglutaminase per gram of spirulina protein was added to the mixture, and the reaction was allowed to proceed overnight. Figure 4 A micrograph of the formed particles is shown.

[0381] Example 6 – Spray Drying

[0382] The microparticle slurries of Examples 2, 3, 4 and 5 were spray-dried using conventional spray drying technology to obtain four different microparticle spray-dried solids.

[0383] Example 7 – Preparation of Algae-based Microcapsule Slurry

[0384] Prepare a 5% w / w aqueous solution rich in spirulina protein, adjust the pH to 2.0 with 1M HCl, and stir for 30 minutes to ensure complete hydration. Then, centrifuge the solution at 4500 rpm for 15 minutes, collect the supernatant, and characterize it to determine the dry matter content. Prepare a 5% w / w aqueous solution of gum arabic (Spraygum AA, Nexira), adjust the pH to 2.5 with 1M HCl, and stir for 30 minutes to ensure complete hydration.

[0385] Then, 8.93 g of spirulina supernatant was mixed with 0.57 g of gum arabic solution and 10.50 g of deionized water in a container and stirred thoroughly with a magnetic stirrer. 0.2 g of Freshpop H was added to the mixture and dispersed with Ultratactax at 10,000 rpm until a suitable particle size range was achieved. The pH of the mixture was adjusted to 3.0 with 1 M NaOH while stirring. While stirring, 40 U of transglutaminase per gram of spirulina protein was added to the mixture, and the reaction was allowed to proceed overnight. Figure 5 A micrograph of the formed particles is shown.

[0386] Example 8 – Preparation of Precipitate – Wheat / Chlorella

[0387] Two different plant proteins (wheat gluten isolate and commercially available powder rich in Chlorella vulgaris) were prepared at concentrations of 2% and 5%, respectively. The solutions were stirred for 2 hours and placed in a refrigerator overnight to allow for full protein hydration. The solutions were then centrifuged at 4500 rpm for 15 minutes, and the supernatant was collected. TGA analysis showed that the soluble protein content of wheat gluten was approximately 1.6%, and that of Chlorella vulgaris protein was approximately 0.7%. The solutions were then centrifuged at R=1... 小麦 / 金色小球藻 and R=2 小麦 / 金色小球藻 The proportions are mixed at the natural pH, and the final pH is... 共混物 The values ​​were 5.3 and 5.2, respectively, and the total biopolymer concentrations were 0.76% and 1.16%, respectively. The solutions were stirred at 500 rpm and analyzed by microscopy, Zeta particle size analyzer and TGA after 2 hours. Figure 6 The image shows a photomicrograph of the particles formed when R=1. Figure 7 This is a photomicrograph of the particles formed when R=2.

[0388] Example 9 – Preparation of Precipitate – Low Erucic Acid Rapeseed / Chlorella

[0389] Two different plant proteins (low-erucic acid rapeseed protein isolate and commercially available powder rich in Chlorella vulgaris) were prepared at concentrations of 2% and 5%, respectively. The solutions were stirred for 2 hours and then placed in a refrigerator overnight to allow for full protein hydration. The solutions were then centrifuged at 4500 rpm for 15 minutes, and the supernatant was collected. The pH was adjusted to pH 2 with 0.1 M HCl, and the soluble protein content was determined: 1.75% for low-erucic acid rapeseed protein isolate and 0.7% for Chlorella vulgaris protein. R=2.6 低芥酸菜籽 / 金色小球藻 A mixed solution in a specific ratio. The final pH was approximately 2.04, and the total biopolymer concentration was 1.2%. At this pH, both protein solutions were positively charged; therefore, no interaction occurred. The pH was slowly increased to a final pH of 5.4. The solutions at different pH values ​​were observed under a microscope; precipitation only occurred at the final pH. Figure 8 The image shows a 20x magnified photomicrograph of the formed particles.

[0390] Example 10 – Preparation of Microparticles – Oil-containing Wheat / Chlorella

[0391] Two different plant proteins (wheat gluten isolate and commercially available powder rich in Chlorella vulgaris) were prepared at concentrations of 2% and 5%, respectively. The solutions were stirred for 2 hours and then refrigerated overnight to allow for full protein hydration. The samples were centrifuged at 4500 rpm for 15 minutes; the supernatant was then collected. 5 g of NEOBEE was added to 50 g of the wheat gluten isolate supernatant (colloidal dispersible protein content 1.59%) and emulsified for 1 minute. The resulting emulsion was analyzed under a microscope; a polydisperse emulsion was obtained. 50 g of Chlorella vulgaris dispersion (total soluble protein content 0.7%) was added to a laboratory egg with stirring. Stirring continued for 30 minutes. 40 U of transglutaminase per gram of protein was added to the solution, equivalent to 0.464 g of enzyme, with a total protein content of 1.1%. The blend was incubated at 40°C for 3 hours and stirred overnight at room temperature. The next day, an inactivation step was performed at 80°C for 30 minutes. The resulting capsules appeared to remain stable over time. Golden Chlorella protein adhered to the surface of the wheat gluten separation particle membrane. Figure 9 The image shows a micrograph of the particles in the presence of the enzyme. Figure 10 The image shows a micrograph of the particles after enzyme inactivation at 80°C. Figure 11 The image shows a micrograph of the particles 7 days after inactivation.

[0392] Example 11 – Preparation of Microparticles – Oil-containing Wheat / Chlorella

[0393] This embodiment follows the same preparation steps as Example 10, but with a lower oil content to obtain a more monodisperse emulsion: 1.66% oil was emulsified in a 0.79% wheat gluten isolate solution. The emulsion exhibited smaller droplet size and higher monodispersity. A Chlorella vulgaris solution was added to a solution with a protein content of 0.31% under stirring and allowed to interact. 40 U of transglutaminase per gram of protein was added, and the reaction was allowed to proceed for 3 hours. The entire solution was continuously stirred overnight at room temperature and then inactivated at 80°C for 30 minutes the following day. Figure 12 The image shows a micrograph of the particles after enzyme inactivation.

Claims

1. A microparticle comprising an algal protein extract.

2. The microparticle of claim 1, wherein the algal protein extract is an algal protein concentrate or an algal protein isolate.

3. The microparticle of claim 1 or 2, wherein the algal protein extract is a microalgal extract, such as a cyanobacterial extract.

4. The microparticle of claim 3, wherein the algal protein extract is a cyanobacterial extract, such as an extract of Spirulina, Chlorella, or a combination thereof.

5. The microparticle of claim 1 or 2, wherein the algal protein extract is a macroalgal extract, such as a seaweed extract.

6. The microparticle of any one of claims 1 to 5, wherein the algal protein comprises 10% to 99% by weight, or 20% to 95% by weight, of the microparticle, based on the total weight of the microparticle.

7. The microparticle of any one of claims 1 to 6, further comprising a biopolymer.

8. The microparticle of claim 7, wherein the biopolymer is a polysaccharide, a plant protein, or a combination thereof.

9. The microparticle of any one of claims 1 to 8, wherein the microparticle is a coacervate or a precipitate.

10. The microparticle of any one of claims 1 to 9, wherein the microparticle is a core-shell microcapsule having a core encapsulated by a shell.

11. The microparticle of claim 10, wherein the core comprises a hydrophobic material and the shell comprises the algal protein extract and the biopolymer, if present.

12. The microparticle of claim 11, wherein the hydrophobic material comprises a flavor compound, an aroma compound, a fragrance compound, or any combination thereof.

13. The microparticle of any one of claims 1 to 12, wherein the algal protein extract and the biopolymer, if present, are cross-linked.

14. The microparticle of any one of claims 10 to 13, wherein the shell comprises a multifunctional polymer, such as a polyisocyanate, a polymaleic anhydride, a polyacyl chloride, a polyepoxide, a polyacrylate, a polyalkoxysilane, or any mixture thereof.

15. The microparticle of claim 14, wherein the multifunctional polymer is formed by polymerization of a multifunctional monomer, such as an alcohol, an amine, a phenol, a thiol, or any mixture thereof.

16. A method of making the microparticle of any one of claims 1 to 15, the method comprising: (a) preparing an aqueous medium comprising an algal protein extract and a biopolymer in a dissolved form, if present; (b) optionally, introducing a hydrophobic material and forming an emulsion or a suspension of the hydrophobic material in the aqueous medium; (c) forming a plurality of microparticles in the aqueous medium to form a slurry, wherein the microparticles are in the form of a precipitate (when no hydrophobic material is introduced) or a core-shell coacervate (when a hydrophobic material is introduced); (d) optionally, cross-linking the algal protein extract and the biopolymer, if present; and (e) optionally, drying the slurry, such as using a drying technique, such as spray drying, freeze drying, vacuum drying, fluidized bed drying, lyophilization, or the like, to form a powder comprising the microparticles.

17. Use of a plurality of microparticles of any one of claims 1 to 15 to improve the flavor of an ingestible composition.

18. A method of improving the flavor of an ingestible composition, the method comprising introducing into the ingestible composition a plurality of microparticles of any one of claims 1 to 15.

19. The use of claim 17 or the method of claim 18, wherein improving the flavor comprises: (a) enhancing mouthfeel; (b) enhancing texture; (c) enhancing perceived creaminess; (d) enhancing perceived fattiness; (e) enhancing perceived juiciness; or any combination thereof.

20. An ingestible composition comprising a plurality of microparticles of any one of claims 1 to 15.

21. The ingestible composition of claim 20, wherein the ingestible composition is in the form of a food product or a beverage product.

22. The ingestible composition of claim 20 or 21, wherein at least a portion of the plurality of microparticles are core-shell microcapsules having a core encapsulated by a shell, wherein the core comprises a hydrophobic material comprising a flavor compound, an aroma compound, or a combination thereof.

23. Use of a plurality of microparticles of any one of claims 1 to 15 to enhance the scent of a consumer care composition.

24. A method of enhancing the scent of a consumer care composition, the method comprising introducing into the consumer care composition a plurality of microparticles of any one of claims 1 to 15.

25. The use of claim 23 or the method of claim 24, wherein the plurality of microparticles comprise core-shell microcapsules having a core encapsulated by a shell, wherein the core comprises a scent compound.

26. A consumer care composition comprising a plurality of microparticles of any one of claims 1 to 15.

27. The consumer care composition of claim 26, wherein the consumer care composition is in the form of a household cleaning product, a commercial cleaning product, a dish detergent, a laundry liquid, a fabric softener, a scent booster, a body wash, a shampoo, a hair conditioner, a hair styling product, a skin care product, a cosmetic, a deodorant, or a self-tanning product.

28. The consumer care composition of claim 26 or 27, wherein at least a portion of the plurality of microparticles are core-shell microcapsules having a core encapsulated by a shell, wherein the core comprises a hydrophobic material comprising a scent compound.

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