Microparticles containing algal protein and their use

Abstract

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 having a hydrophobic core material encapsulated by a shell containing algal proteins. In some embodiments, the hydrophobic core material includes flavoring oils, fragrance oils, or combinations thereof. In certain embodiments, this disclosure provides the use of such microparticles to improve the texture, mouthfeel, perceived fattiness, or perceived creaminess of food products. In some embodiments, the food products are vegan dairy products, vegan meat products, or vegan seafood products. In certain embodiments, this disclosure provides the use of microparticles to provide fragrance to scented products such as personal care products, laundry products, or cosmetics.

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 having a hydrophobic core material encapsulated by a shell containing algal proteins. In some embodiments, the hydrophobic core material includes flavoring oils, fragrance oils, or combinations thereof. In certain embodiments, this disclosure provides the use of such microparticles to improve the texture, mouthfeel, perceived fattiness, or perceived creaminess of food products. In some embodiments, the food products are vegan dairy products, vegan meat products, or vegan seafood products. In certain embodiments, this disclosure provides the use of microparticles to provide fragrance to scented products such as personal care products, laundry products, or cosmetics.

[0002] Background technology Human diets generally include both animal-derived and non-animal-derived products. In recent years, the proportion of calories consumed from animal-derived products has increased. This raises certain health concerns, as excessive consumption of animal-derived products, especially those high in fat and cholesterol, tends to contribute to heart disease and related problems. Another concern concerns sustainability. Raising animals for meat and dairy products often requires large quantities of grain or grass to be used as animal feed. Growing grass or grain to feed such animals requires many times more land than growing nutritionally equivalent amounts of plants for direct human consumption.

[0003] Therefore, there is a growing demand to replace animal-derived products in the human diet with similar materials derived from plants, algae, fungi, and other sources. Since consumers are often accustomed to consuming animal-derived foods, these alternative non-animal foods are designed to simulate the flavor, texture, and culinary experience of consuming animal-derived foods. Such non-animal foods are commonly referred to as alternative meats or alternative dairy products. However, producing such alternative meats and dairy products presents certain challenges, particularly as it attempts to use plant-based materials to create foods that simulate meat and dairy products.

[0004] One such challenge is that non-animal-derived substitutes can often lack the texture and perceived creaminess and fat content of comparable animal-derived products. For example, vegan yogurts made from the milk of various nuts or legumes are perceived as lacking the same texture and mouthfeel as yogurts made from cow's milk. Often, this perceived deficiency can be improved by adding more fat to vegan products, but this tends to make vegan products less healthy and higher in calories.

[0005] Therefore, there is a continuing need to develop materials from non-animal sources that can more closely simulate animal-derived alternatives.

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

[0007] In a first embodiment, the disclosure provides microparticles comprising an algal protein extract. In some embodiments, the algal protein extract is an extract of microalgae such as spirulina and chlorella. In some embodiments, the algal protein extract is an extract of macroalgae such as seaweed extract such as seaweed powder. In some embodiments, the microparticles comprise biopolymers such as polysaccharides and plant proteins. In some embodiments, the microparticles are coacervates or precipitates. In some embodiments, the microparticles are core-shell microcapsules having a core encapsulated by a shell. In some such embodiments, the core comprises a hydrophobic material such as a flavor compound, aromatic compound, or fragrance compound. In some embodiments, the algal protein is subjected to crosslinking, for example, to form a coacervate.

[0008] In a second aspect, the Disclosure provides a method for preparing fine particles of the first aspect or any embodiment thereof, comprising: (a) preparing an aqueous medium comprising an algal protein extract in a soluble form and, if present, a biopolymer; (b) optionally introducing a hydrophobic material to form an emulsion or suspension of the hydrophobic material in the aqueous medium; (c) forming a coacervate or precipitate in which, if the hydrophobic material is present, a shell comprising the algal protein extract and, if present, a biopolymer around a core comprising the hydrophobic material; and (d) optionally crosslinking the algal protein extract and, if present, the biopolymer.

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

[0010] In a fourth aspect, the Disclosure provides a method for improving the flavor of an ingestible composition, comprising the step of introducing a plurality of microparticles of the first aspect or any embodiment thereof into the ingestible composition. In some embodiments, improving the flavor includes (a) enhancing mouthfeel; (b) enhancing texture; (c) enhancing perceived creaminess; (d) enhancing perceived fattiness; (e) enhancing perceived juiciness; or any combination thereof.

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

[0012] In a sixth aspect, the disclosure provides the use of a plurality of microparticles of the first aspect or any embodiment thereof for improving the fragrance of a consumer care composition. In some embodiments, the plurality of microparticles comprises core-shell microcapsules having a core and a shell, the core comprising a fragrance compound.

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

[0014] In an eighth aspect, the Disclosure provides a consumer care composition comprising a plurality of microparticles of the first aspect or any embodiment thereof. In some embodiments, the consumer care composition may take the form of a household cleaning product, a commercial cleaning product, a dishwashing detergent, a laundry detergent, a fabric softener, a fragrance, a shower gel, a shampoo, a hair conditioner, a hair styling product, a skin care product, a cosmetic, a deodorant, an antiperspirant, or a self-tanning product.

[0015] Further aspects and embodiments thereof are described below in the drawings, the detailed description, the summary, and the claims.

[0016] The following drawings are provided for the purpose of illustrating various embodiments of the compositions and methods disclosed herein. The drawings are provided for illustrative purposes only and are not intended to illustrate any preferred composition or preferred method, nor to be limiting in any way to the scope of the claimed invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] [Figure 1] A diagram showing a micrograph of the formed microparticles. [Figure 2] A diagram showing a micrograph of the formed microparticles. [Figure 3] A diagram showing a micrograph of the formed microparticles. [Figure 4] A diagram showing a micrograph of the formed microparticles. [Figure 5] A diagram showing a micrograph of the formed microparticles. [Figure 6] A diagram showing a micrograph of the formed microparticles. [Figure 7] A diagram showing a micrograph of the formed microparticles. [Figure 8] A diagram showing a micrograph of the formed microparticles. [Figure 9] A diagram showing a micrograph of the microparticles formed in the presence of an enzyme. [Figure 10] A diagram showing a micrograph of the microparticles formed immediately after inactivation of the enzyme. [Figure 11] A diagram showing a micrograph of the microparticles formed 7 days after enzyme inactivation. [Figure 12] A diagram showing a micrograph of the microparticles formed immediately after inactivation of the enzyme.

[0018] DETAILED DESCRIPTION The following descriptions of the embodiments for carrying out the inventions are provided herein. The descriptions should be read from the perspective of those skilled in the art. Therefore, information that is well known to such people will not necessarily be included.

[0019] definition The following terms and phrases have the meanings set forth below unless otherwise specified herein. This disclosure may use other terms and phrases not expressly defined herein. Such other terms and phrases will have meanings to those skilled in the art within the context of this disclosure. In some cases, a term or phrase may be defined in the singular or plural form. In such cases, it will be understood that any singular term may include its plural counterpart and vice versa, unless expressly indicated otherwise.

[0020] As used herein, the singular forms “a,” “an,” and “the” include multiple referents unless otherwise explicitly indicated by the context. For example, a reference to “a substituent” includes a single substituent and two or more substituents, and so on.

[0021] Where used herein, “for example,” “for instance,” “such as,” or “including” means to introduce examples that further clarify a more general subject matter. Unless otherwise specified, such examples are provided solely to aid in understanding the embodiments shown in this disclosure and are not intended to limit them in any way. These phrases do not indicate any preference of any kind for the embodiments disclosed.

[0022] As used herein, "comprise," "comprises," "comprising," or "comprised of" refers to an open group, meaning that the group may include additional members beyond those explicitly listed. For example, the phrase "comprises A" means that A must exist, but other members may also exist. The terms "include," "have," and "composed of," as well as their grammatical variations, have the same meaning. In contrast, "consist of," "consists of," or "consisting of" refers to a closed group. For example, the phrase "consists of A" means that A exists, and only A exists.

[0023] As used herein, “optionally” means that the events described below may or may not occur. In some embodiments, the optional events do not occur. In some other embodiments, the optional events occur one or more times.

[0024] Where used herein, “or” should be given its broadest reasonable interpretation and should not be limited to a binary configuration. Therefore, the phrase “comprising A or B” means that A exists and B does not exist, or B exists and A does not exist, or both A and B exist. Furthermore, if, for example, A defines a class that can have multiple members, such as A1 and A2, then one or more members of the class can exist simultaneously.

[0025] Other terms not included in this subsection are defined in other parts of this specification.

[0026] fine particles In certain embodiments, the Disclosure provides microparticles comprising algal protein extracts, such as algal protein isolates or algal protein concentrates. In some embodiments, the microparticles comprise algal protein isolates. Isolates may be produced by known techniques for producing protein isolates.

[0027] Algal protein extracts may be derived from any suitable algal source. In some embodiments, the algal protein extract is an extract of microalgae. The term “microalgae” refers to single-celled phytoplankton that inhabit freshwater and marine systems. These contain carotenoids, antioxidants, fatty acids, etc., in addition to proteins. 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 an extract of macroalgae. The term “macroalgae” refers to various species of seaweed. These macroalgae are visible to the naked eye and are 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, NY, USA) or WAVEPURE (Cargill, Waysata, Minnesota, USA).

[0028] The algal protein extract can constitute any appropriate proportion of the microparticles. For example, in some embodiments, the algal protein constitutes 10% to 99% or 20% to 95% by weight of the microparticles, based on the total weight of the microparticles. Alternatively, in some other embodiments, the algal protein extract constitutes 0.1% to 30% or 1% to 15% by weight of the microparticles, based on the total weight of the microparticles.

[0029] It should be noted that the "algae protein extract" may contain several components other than algae protein. For example, in some embodiments, the algae protein extract contains several components other than algae protein in amounts of 30% to 99% by weight, or 40% to 90% by weight, based on the total dry weight of the algae protein extract.

[0030] According to one embodiment, the algal protein extract is present in an amount ranging from 0.1% to 30% by weight, or 1% to 15% by weight, based on the total weight of the microcapsules.

[0031] In some embodiments, the algal protein extract is decolorized. Decolorization can be carried out by any suitable means, including but not limited to polar or nonpolar solvents or ionic liquids, acids or bases, solvent extraction with peroxides, supercritical carbon dioxide extraction, heat treatment, steam treatment, ionization treatment, ozone treatment, or any combination thereof.

[0032] In some embodiments, the microparticles contain a biopolymer other than the algal protein extract. Any suitable biopolymer can be used, as long as it is suitable for use in combination with the algal protein extract to form the microparticles.

[0033] In some embodiments, the biopolymer is a polysaccharide, such as a polysaccharide obtained from a plant, algae, or fungal source. Suitable polysaccharides include, but are not limited to, gum arabic, carboxymethylcellulose, chitosan, chitin, xanthan gum, agarose, agarose, alginate, pectinate, 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.

[0034] 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, lupine seed protein, moringa protein, hemp protein, almond protein, cashew protein, canola (rapeseed) protein, chickpea protein, broad bean protein, mung bean protein, sunflower protein, red lentil protein, or any combination thereof. In some embodiments, the plant protein is wheat protein.

[0035] Algal proteins and biopolymers can be present in any suitable ratio. For example, in some embodiments, the weight ratio of algal proteins to biopolymers is in the range of 1:10 to 10:1, or 1:7 to 7:1, or 1:3 to 3:1.

[0036] In some embodiments, the fine particles include other polymers such as polyallylamine hydrochloride, polystyrene sulfonate, polyethyleneimine, polylysine, polyvinylpyrrolidone, and polyvinyl alcohol.

[0037] In some embodiments, the microparticles do not contain gelatin.

[0038] In some embodiments, the microparticles do not contain animal protein.

[0039] In some embodiments, the fine particles are precipitates. Such precipitates do not encapsulate other materials. Therefore, such precipitates can be used to improve the texture or mouthfeel of certain food and beverage products, such as vegan dairy products.

[0040] 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 having a core containing a hydrophobic material and a shell containing the above-mentioned microparticle material, i.e., algal proteins, and optionally, biopolymers and other polymers. In some such embodiments, the microparticles are coacervates.

[0041] The term “coacervate core-shell microcapsule” refers to a microcapsule having an oily or solid core material (“hydrophobic material”) surrounded by a coacervate material (also called a “membrane” or “layer”). The core material may be partially or completely surrounded by the shell. In some embodiments, a coacervate core-shell microcapsule includes a core that is completely surrounded by a coacervate shell. Thus, according to this embodiment, it is understood that the core is completely encapsulated by the coacervate shell.

[0042] In some embodiments, the shell material is subjected to crosslinking. This may also apply to the precipitate microparticles described above in certain embodiments. In some such embodiments, the degree of crosslinking of the algal protein extract in the microparticles is in the range of 5% to 90%, or 10% to 70%, when calculated by the method described in Dardelle et al., Soft Matter, Vol. 7, pp. 3315-3322 (2011), which describes a method for determining the proportion of covalent crosslinking agents of polypeptide chains using calorimetry in a gel state.

[0043] By using crosslinking, coacervate shells or precipitates can be made to have any desired strength. In the case of core-shell coacervates, this strength can be measured by the breaking force of the coacervate. For example, in some embodiments, coacervate core-shell microcapsules have a breaking force in the range of 0.01N to 10N, or 0.1N to 2N, and the breaking force can be measured by compressing the capsule between parallel plates in mechanical testing equipment such as a Texture Analyzer (Food Technology Corporation, Sterling, Virginia, USA) or an Instron Mechanical Testing machine (Instron, Norwood, Massachusetts, USA), or by using a rheometer device equipped with a normal force transducer (e.g., the DHR-2 rheometer from TA Instruments, Newcastle, Delaware, USA, or the MCR Rheometer from Anton Paar GmbH, Graz, Austria).

[0044] The microparticles can have any suitable particle size, whether they are precipitates, coacervates, or any other form. Generally, the particle size of a microparticle is measured by a number of such particles present in a given composition, such as an ingestible composition or a nutrient-rich composition. For example, in some embodiments, the microparticles may have a median capsule diameter in the range of 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 diameter of a microparticle can be determined by standard laser diffraction particle size analysis or by optical microscopy combined with image analysis. In this disclosure, particle diameter refers to a value based on a number-based size distribution measured by an optical microscope such as a Nikon TE2000 microscope and image analysis performed with Nikon NIS Elements Software (Nikon Instruments, Tokyo, Japan). Methods for obtaining median and mean size distributions are described in scientific literature such as Hunter et al., Introduction to Modern Colloid Science, Oxford University Press (1994).

[0045] In embodiments where the microparticles are coacervate core-shell microcapsules, the microcapsules can be produced by “simple” coacervation and “complex” coacervation. By simple coacervation, it is understood that only the algal protein extract is phase-separated and then used to form the capsule wall. By complex coacervation, it is understood that any biopolymer present and the algal protein extract come together to form the microcapsule shell.

[0046] In some embodiments, the microparticles are coacervate core-shell microcapsules having a core and a shell, where the core comprises a hydrophobic material. In some embodiments, the hydrophobic material is a hydrophobic active ingredient.

[0047] The term "hydrophobic active ingredient" refers to any hydrophobic active ingredient, such as a single component or a mixture of components, that forms a two-phase dispersion when mixed with water. In some embodiments, the hydrophobic active ingredient is liquid at about 20°C.

[0048] The term "active ingredient" refers to a single compound or a combination of compounds.

[0049] 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.

[0050] In some embodiments, the hydrophobic material contains a solvent.

[0051] In embodiments in which the hydrophobic material contains an active ingredient, the active ingredient is selected from the group consisting of flavors, flavor components, fragrances, fragrance components, nutritional supplements, cosmetics, pest control agents, biocides, and any mixture thereof.

[0052] In some embodiments, the hydrophobic material comprises a mixture of a fragrance and another component selected from the group consisting of nutritional supplements, cosmetics, pest control agents, and biocides.

[0053] In some embodiments, the hydrophobic material includes a phase change material.

[0054] In some embodiments, the hydrophobic material comprises a mixture of a biocide and another component selected from the group consisting of fragrances, nutritional supplements, cosmetics, and pest control agents.

[0055] In some embodiments, the hydrophobic material comprises a mixture of a pest control agent and another component selected from the group consisting of fragrances, nutritional supplements, cosmetics, and biocides.

[0056] In some embodiments, the hydrophobic material includes a fragrance compound.

[0057] In some embodiments, the hydrophobic material includes a biocide.

[0058] In some embodiments, the hydrophobic material includes a pest control agent.

[0059] The terms “fragrance,” “fragrance oil,” or “fragrance compound” refer to components or compositions that are liquid at approximately 20°C. According to any one of the embodiments described above, the fragrance oil may be a fragrance component alone or a mixture of components in the form of a fragrance composition. The term “fragrance component” refers to a compound used primarily for the purpose of imparting or modulating a scent. In other words, for such a component to be considered fragrance, it must not merely have a scent, but at least be recognized by those skilled in the art as being able to positively or pleasantly impart or modify the scent of a composition. As used herein, these terms also include combinations of fragrance components with substances that together improve, enhance, or modify the delivery of the fragrance component, e.g., fragrance precursors, modifiers, emulsions, or dispersions, and combinations that impart further benefits beyond the benefit of modifying or imparting a scent, e.g., longevity, blooming, odor prevention, antimicrobial effect, microbial stability, and pest control.

[0060] The properties and types of fragrance components present in the oil phase are not guaranteed to be described in more detail here, as those skilled in the art can select such compounds based on their general knowledge, according to the intended use or application and the desired sensory effect. Generally speaking, these fragrance components belong to various chemical classifications, including alcohols, aldehydes, ketones, esters, ethers, acetates, nitriles, terpenoids, nitrogen or sulfur heterocyclic compounds, and essential oils (e.g., thyme oil). Such fragrance auxiliary components may be of natural or synthetic origin. Many of these auxiliary components are described in reference materials such as Arctander, Perfume and Flavor Chemicals (1969), or more recent editions thereof, or other works of similar nature, as well as the extensive patent literature in the field of cosmetics.

[0061] Suitable fragrance compounds include, but are not limited to, the following compounds and classes of compounds: Aldehyde components: decanal, dodecanal, 2-methyl-undecinal, 10-undecenal, octanal, nonanal, and nonenal; Aromatic plant components: Eucalyptus oil, camphor, eucalyptol, 5-methyltricyclo[6.2.1.0 2,7 Undecane-4-one, 1-methoxy-3-hexanethiol, 2-ethyl-4,4-dimethyl-1,3-oxatian, 2,2,7 / 8,9 / 10-tetramethylspiro[5.5]undecane-8-en-1-one, menthol, and alpha-pinene; Balsam components: Coumarin, ethyl vanillin, and vanillin; Citrus components: dihydromyrcenol, citral, orange oil, linalyl acetate, citronellyl nitrile, orange terpene, limonene, 1-p-menthen-8-yl acetate, and 1,4(8)-p-mentadiene; Floral components: Methyl dihydrojasmonate, linalool, citronellol, phenylethanol, 3-(4-tert-butylphenyl)-2-methylpropanal, hexyl cinnamaldehyde, benzyl acetate, benzyl salicylate, tetrahydro-2-isobutyl-4-methyl-4(2H)-pyranol, beta-ionone, 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-one, 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-indanmethanol, 2,6,6-trimethyl-3-cyclohexen-1-carboxylate, 3-(4,4-dimethyl-1-cyclohexen-1-yl)propanal, hexyl salicylate, 3,7-dimethyl-1,6-nonadien-3-ol, 3-(4-isopropylphenyl)-2-methylpropanal, verdyl acetate acetate), geraniol, p-menta-1-en-8-ol, 4-(1,1-dimethylethyl)-1-cyclohexyle acetate, 1,1-dimethyl-2-phenylethyl acetate, 4-cyclohexyl-2-methyl-2-butanol, amyl salicylate, high cis-methyldihydrojasmonate, 3-methyl-5-phenyl-1-pentanol, verdyl proprionate, geranyl acetate, tetrahydrolinalool, cis-7-p-menthanol, propyl(S)-2-(1,1-dimethylpropoxy)propanoate, 2-methoxynaphthalene, 2,2,A mixture of 2-trichloro-1-phenylethyl acetate, 4 / 3-(4-hydroxy-4-methylpentyl)-3-cyclohexene-1-carbaldehyde, amyl cinnamic aldehyde, 8-decene-5-olido, 4-phenyl-2-butanone, isononyle acetate, 4-(1,1-dimethylethyl)-1-cyclohexyl acetate, verdyl isobutyrate and / or methyl ionone isomers; Fruity components: gamma-undecalactone, 2,2,5-trimethyl-5-pentylcyclopentanone, 2-methyl-4-propyl-1,3-oxatian, 4-decanolide, ethyl 2-methyl-pentanoate, hexyl acetate, ethyl 2-methylbutanoate, gamma-nonalactone, allylheptanoate, 2-phenoxyethyl isobutyrate, ethyl 2-methyl-1,3-dioxolane-2-acetate, diethyl-1,4-cyclohexanedicarboxylate, 3-methyl-2-hexen-1-yl acetate, 1-[3,3-dimethylcyclohexyl]ethyl[3-ethyl-2-oxyranyl]acetate, and diethyl 1,4-cyclohexanedicarboxylate; Green components: 2-methyl-3-hexanone(E)-oxime, 2,4-dimethyl-3-cyclohexen-1-carbaldehyde, 2-tert-butyl-1-cyclohexyl acetate, styraryl acetate, allyl(2-methylbutoxy) 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; Musk components: 1,4-dioxa-5,17-cycloheptadecanedione, (Z)-4-cyclopentadecene-1-one, 3-methylcyclopentadecanone, 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-oxoethylpropionate, 3-methyl-5-methyl Clopentadecene-1-one, 4,6,6,7,8,8-hexamethyl-1,3,4,6,7,8-hexahydrocyclopenta[g]isochromene, (1S,1'R)-2-[1-(3',3'-dimethyl-1'-cyclohexyl)ethoxy]-2-methylpropylpropanoate, oxacyclohexadecane-2-one, and (1S,1'R)-[1-(3',3'dimethyl-1'-cyclohexyl)-ethoxycarbonyl]methylpropanoate; Woody 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[oxiran-2,9'-tricyclo[6.2.1.0 2,7 Undeca[4]ene, (1-ethoxyethoxy)cyclododecane, 2,2,9,11-tetramethylspiro[5.5]undeca-8-ene-1-ylacetate, 1-(octahydro-2,3,8,8-tetramethyl-2-naphthalenyl)-1-ethanone, patchouli oil, terpene fraction of patchouli oil, Clearwood®, (1'R,E)-2-ethyl-4-(2',2',3'-trimethyl-3'-cyclopentene- 1'-yl)-2-buten-1-ol, 2-ethyl-4-(2,2,3-trimethyl-3-cyclopenten-1-yl)-2-buten-1-ol, methylcedyl ketone, 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-octahydronaphthalene-2-yl)ethane-1-one, and isobornyl acetate; Other ingredients (e.g., amber, powdery spicy, or watery): dodecahydro-3a,6,6,9a-tetramethyl-naphtho[2,1-b]furan and any of its stereoisomers, heliotropin, anisaldehyde, eugenol, cinnamaldehyde, clove oil, 3-(1,3-benzodioxol-5-yl)-2-methylpropanal, 7-methyl-2H-1,5-benzodioxepin-3(4H)-one, 2,5,5-trimethyl-1,2,3,4,4a,5,6,7-octahydro-2-naphthalenol, 1-phenylvinyl acetate, 6-methyl-7-oxa-1-thia-4-azaspiro[4.4]nonane and / or 3-(3-isopropyl-1-phenyl)butanal.

[0062] It is also understood that the aforementioned components may be compounds known to release various types of fragrance compounds in a controlled manner, also known as pro-fragrances or pro-scent agents. Non-limiting examples of suitable pro-fragrances 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-phenylethyloxo(phenyl)acetate, 3,7-dimethylocta-2,6-dien-1-yloxo(phenyl)acetate, (Z)-hexa-3-en-1-yloxo(phenyl)acetate, 3,7-dimethyl-2,6-octadien-1-ylhexadecanoate, bis(3,7-dimethylocta-2,6-dien-1-yl)succinate, (2- ((2-methylundeca-1-en-1-yl)oxy)ethyl)benzene, 1-methoxy-4-(3-methyl-4-phenethoxybuta-3-en-1-yl)benzene, (3-methyl-4-phenethoxybuta-3-en-1-yl)benzene, 1-(((Z)-hexa-3-en-1-yl)oxy)-2-methylundeca-1-ene, (2-((2-methylundeca-1-en-1-yl) Oxy)ethoxy)benzene, 2-methyl-1-(octan-3-yloxy)undeca-1-ene, 1-methoxy-4-(1-phenethoxypropa-1-en-2-yl)benzene, 1-methyl-4-(1-phenethoxypropa-1-en-2-yl)benzene, 2-(1-phenethoxypropa-1-en-2-yl)naphthalene, (2-phenethoxyvinyl)benzene, 2-(1-((3,Examples include 7-dimethylocta-6-en-1-yl)oxy)propa-1-en-2-yl)naphthalene, (2-((2-pentylcyclopentylidene)methoxy)ethyl)benzene, 4-allyl-2-methoxy-1-((2-methoxy-2-phenylvinyl)oxy)benzene, (2-((2-heptylcyclopentylidene)methoxy)ethyl)benzene, 1-isopropyl-4-methyl-2-((2-pentylcyclopentylidene)methoxy)benzene, 2-methoxy-1-((2-pentylcyclopentylidene)methoxy)-4-propylbenzene, 3-methoxy-4-((2-methoxy-2-phenylvinyl)oxy)benzaldehyde, 4-((2-(hexyloxy)-2-phenylvinyl)oxy)-3-methoxybenzaldehyde, or mixtures thereof.

[0063] In some embodiments, the fragrance compound is dissolved in a solvent, such as a solvent typically 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 (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 has significant steric hindrance, such as ABALYN or benzyl benzoate. In some embodiments, the fragrance compound constitutes 30% or less by weight, or 20% or less by weight, or 10% or less by weight, based on the total weight of the hydrophobic material.

[0064] In certain embodiments, the hydrophobic material includes a fragrance compound (bulky material) with high steric hindrance, particularly a fragrance compound from one of the following groups: Group 1: Fragrance components comprising a cyclohexane, cyclohexene, cyclohexanone, or cyclohexenone ring substituted with at least one linear or branched C1-C4 alkyl or alkenyl substituent; Group 2: Fragrance components comprising a cyclopentane, cyclopentene, cyclopentanone, or cyclopentenone ring substituted with at least one linear or branched C4-C8 alkyl or alkenyl substituent; Group 3: Fragrance components containing a phenyl ring, or fragrance components containing a cyclohexane, cyclohexene, cyclohexanone, or cyclohexenone ring substituted with at least one linear or branched C5-C8 alkyl or alkenyl substituent or at least one phenyl substituent and optionally one or more linear or branched C1-C3 alkyl or alkenyl substituents; Group 4: Fragrance components containing at least two condensed or linked C5 and / or C6 rings; Group 5: Fragrance components containing camphor-like ring structures; Group 6: At least one C7-C 20 Fragrance components containing a ring structure; Group 7: A fragrance component having a logP value greater than 3.5 and containing at least one tert-butyl or at least one trichloromethyl substituent.

[0065] Examples of components from each of these groups are as follows: Group 1: 2,4-dimethyl-3-cyclohexene-1-carbaldehyde (Firmenich SA, Geneva, Switzerland), isocyclocitral, menthone, isomenthon, methyl 2,2-dimethyl-6-methylene-1-cyclohexanecarboxylate (Firmenich SA, Geneva, Switzerland), neron, terpineol, dihydroterpineol, terpenyl acetate, dihydroterpenyl acetate, dipentene, eucalyptol, hexylate, rose oxide, (S)-1,8-p-mentadiene-7-ol (Firmenich Firmenich SA, Geneva, Switzerland), 1-p-menthen-4-ol, (1RS,3RS,4SR)-3-p-mentanyl acetate, (1R,2S,4R)-4,6,6-trimethyl-bicyclo[3,1,1]heptan-2-ol, tetrahydro-4-methyl-2-phenyl-2H-pyran (Firmenich SA, Geneva, Switzerland), cyclohexyl acetate, cyclanol acetate, 1,4-cyclohexanediethyl dicarboxylate (Firmenich SA, Geneva, Switzerland), (3RS,3aRS,6SR,7ASR)-perhydro-3,6-dimethylbenzo[B]furan-2-one (Firmenich SA, Geneva, Switzerland), ((6R)-perhydro-3,6-dimethylbenzo[B]furan-2-one (Manufacturer: Firmenich SA (Geneva, Switzerland), 2,4,6-trimethyl-4-phenyl-1,3-dioxane, 2,4,6-trimethyl-3-cyclohexene-1-carbaldehyde; Group 2: (E)-3-methyl-5-(2,2,3-trimethyl-3-cyclopenten-1-yl)-4-penten-2-ol (Givaudan SA, Bernier, Switzerland), (1'R,E)-2-ethyl-4-(2',2',3'-trimethyl-3'-cyclopenten-1'-yl)-2-buten-1-ol (Firmenich SA, Geneva, Switzerland), (1'R,E)-3,3-dimethyl-5-(2',2',3'-trimethyl-3'-cyclopenten-1'-yl)-4-penten-2-ol (Firmenich SA, Geneva, Switzerland), 2-heptylcyclopentanone, methyl-cis-3-oxo-2-pentyl-1-cyclopentaneacetate (Firmenich Firmenich SA, Geneva, Switzerland; 2,2,5-trimethyl-5-pentyl-1-cyclopentanone; 3,3-dimethyl-5-(2,2,3-trimethyl-3-cyclopenten-1-yl)-4-penten-2-ol; Firmenich SA, Geneva, Switzerland; 3-methyl-5-(2,2,3-trimethyl-3-cyclopenten-1-yl)-2-pentanol; Givaudan SA, Bernier, Switzerland; Group 3: Damascone, 1-(5,5-dimethyl-1-cyclohexen-1-yl)-4-penten-1-one (Firmenich SA, Geneva, Switzerland), (1'R)-2-[2-(4'-methyl-3'-cyclohexen-1'-yl)propyl]cyclopentanone, alpha-ionone, beta-ionone, damascenone, 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 (Firmenich SA, Geneva, Switzerland), 1-(2,6,6-trimethyl-1-cyclohexen-1-yl)-2-buten-1-one (Firmenich Firmenich SA, Geneva, Switzerland, (1S,1'R)-[1-(3',3'-dimethyl-1'-cyclohexyl)ethoxycarbonyl]methylpropanoate (Firmenich SA, Geneva, Switzerland), 2-tert-butyl-1-cyclohexyl acetate (International Flavors and Fragrances, New York, New York, USA), 1-(2,2,3,6-tetramethyl-cyclohexyl)-3-hexanol (Firmenich SA, Geneva, Switzerland), trans-1-(2,2,6-trimethyl-1-cyclohexyl)-3-hexanol (Firmenich SA, Geneva, Switzerland), (E)-3-methyl-4-(2,6,6-trimethyl-2-cyclohexen-1-yl)-3-buten-2-one, terpenyl isobutyrate, 4-(1,1-dimethylethyl)-1-cyclohexyl acetate (Firmenich SA, Geneva, Switzerland), 8-methoxy-1-p-menthen, (1S,1'R)-2-[1-(3',3'-Dimethyl-1'-Cyclohexyl)Ethoxy]-2-Methylpropylpropanoate (Firmenich SA, Geneva, Switzerland), para-tert-butylcyclohexanone, mententhiol, 1-Methyl-4-(4-methyl-3-pentenyl)-3-cyclohexene-1-carbaldehyde, allylcyclohexylpropionate, cyclohexyl salicylate, 2-Methoxy-4-methylphenyl methyl carbonate, ethyl 2-methoxy-4-methylphenyl carbonate, 4-ethyl-2-methoxyphenyl methyl carbonate; Group 4: Methylcedylketone (International Flavors and Fragrances, New York, New York, USA), (1RS,2SR,6RS,7RS,8SR)-tricyclo[5.2.1.0 2,6 Deca-3-en-8-yl 2-methylpropanoate and (1RS,2SR,6RS,7RS,8SR)-tricyclo[5.2.1.0 2,6Mixture with deca-4-en-8-yl 2-methylpropanoate, vetiverol, vetiverone, 1-(octahydro-2,3,8,8-tetramethyl-2-naphthalenyl)-1-ethanone (International Flavors and Fragrances, New York, New York, USA), (5RS,9RS,10SR)-2,6,9,10-tetramethyl-1-oxaspiro[4.5]deca-3,6-diene and (5RS,9SR,10RS) isomers, 6-ethyl-2,10,10-trimethyl-1-oxaspiro[4.5]deca-3,6-diene, 1,2,3,5,6,7-hexahydro-1,1,2,3,3-pentamethyl-4-indenone (International Flavors and Fragrances (New York, New York, USA), mixture of 3-(3,3-dimethyl-5-indanyl)propanal and 3-(1,1-dimethyl-5-indanyl)propanal (Firmenich SA, Geneva, Switzerland), 3',4-dimethyl-tricyclo[6.2.1.0(2,7)]undeca-4-en-9-spiro-2'-oxirane (Firmenich SA, Geneva, Switzerland), 9 / 10-ethyldiene-3-oxatricyclo[6.2.1.0(2,7)]undecane, (perhydro-5,5,8A-trimethyl-2-naphthalenyl acetate (Firmenich SA, Geneva, Switzerland), octarinol, (dodecahydro-3a,6,6,9a-tetramethyl-naphtho[2,1-b]furan (Firmenich SA, Geneva, Switzerland, tricyclo[5.2.1.0(2,6)]deca-3-en-8-ylacetate and tricyclo[5.2.1.0(2,6)]deca-4-en-8-ylacetate, as well as tricyclo[5.2.1.0(2,6)]deca-3-en-8-ylpropanoate and tricyclo[5.2.1.0(2,6)]deca-4-en-8-ylpropanoate, (+)-(1S,2S,3S)-2,6,6-trimethyl-bicyclo[3.1.1]heptan-3-spiro-2'-cyclohexen-4'-one; Group 5: Camphor, borneol, isobornyl acetate, 8-isopropyl-6-methyl-bicyclo[2.2.2]octa-5-en-2-carbaldehyde, pinene, camphene, 8-methoxysedran, (8-methoxy-2,6,6,8-tetramethyl-tricyclo[5.3.1.0(1,5)]undecane (manufacturer: Firmenich SA, Geneva, Switzerland), sedrene, sedrenol, sedrol, 9-ethylidene-3-oxatricyclo[6.2.1.0(2,7)]undecane-4-one and 10-ethylidene-3-oxatricyclo[6.2.1.0 2,7 Mixture with undecane-4-one (Firmenich SA, Geneva, Switzerland), 3-methoxy-7,7-dimethyl-10-methylene-bicyclo[4.3.1]decane (Firmenich SA, Geneva, Switzerland); Group 6: (Trimethyl-13-oxabicyclo-[10.1.0]-trideca-4,8-diene (Firmenich SA, Geneva, Switzerland), 9-hexadecene-16-olido (Firmenich SA, Geneva, Switzerland), pentadecenolide (Firmenich SA, Geneva, Switzerland), 3-methyl-(4 / 5)-cyclopentadecenone (Firmenich SA, Geneva, Switzerland), 3-methylcyclopentadecanone (Firmenich SA, Geneva, Switzerland), pentadecanolide (Firmenich SA, Geneva, Switzerland), cyclopentadecanone (Firmenich SA, Geneva, Switzerland), 1-ethoxyethoxy)cyclododecane (Firmenich SA, Geneva, Switzerland, 1,4-dioxacycloheptadecane-5,17-dione, 4,8-cyclododecadiene-1-one; Group 7: (+-)-2-methyl-3-[4-(2-methyl-2-propanyl)phenyl]propanal (Givaudan SA, Bernier, Switzerland), 2,2,2-trichloro-1-phenylethyl acetate.

[0066] In some embodiments, the hydrophobic material comprises a compound selected from groups 1 to 7, defined on or above at least 30% by weight, or at least 50% by weight, or at least 60% by weight, based on the total weight of the hydrophobic material. In some embodiments, the hydrophobic material comprises components of groups 3 to 7, defined on or above at least 30% by weight, or at least 50% by weight, based on the total weight of the hydrophobic material. In some embodiments, the hydrophobic material comprises components of groups 3, 4, 6, or 7, defined on or above at least 30% by weight, or at least 50% by weight, based on the total weight of the hydrophobic material.

[0067] In some embodiments, the hydrophobic material comprises, based on the total weight of the hydrophobic material, at least 30% by weight, or at least 50% by weight, or at least 60% by weight, of a compound having a logP of at least 3.0, or at least 3.5, or at least 3.7.

[0068] In some embodiments, the hydrophobic material contains 10% by weight or less, or 15% by weight or less, or 20% by weight or less of a primary alcohol, based on the total weight of the hydrophobic material.

[0069] In some embodiments, the hydrophobic material comprises 25% to 100% by weight, or 25% to 98% by weight, a fragrance compound, at least 15% by weight, a high-impact fragrance raw material having a LogT of less than -4, and 0% to 75% by weight, or 2% to 75% by weight, with a concentration of 1.07 g / cm³. 3 It further includes density-equalizing material having a density exceeding [amount], and all weight percentages are based on the total weight of the hydrophobic material.

[0070] The term "high-impact fragrance raw material" refers to a fragrance raw material with a LogT of less than -4. The olfactory threshold concentration of a compound is determined in part by its shape, polarity, partial charge, and molecular mass. For convenience, the olfactory threshold concentration is expressed as the common logarithm of the threshold concentration, i.e., Log[threshold] ("LogT").

[0071] The term "density equalization material" refers to a material having a density exceeding 1.07 g / cm 3 and, in some embodiments, having little or no odor.

[0072] The olfactory threshold concentration of a flavoring compound is determined using a gas chromatograph ("GC"). Specifically, the gas chromatograph is calibrated to determine the exact volume of the flavor oil component injected by syringe, the exact split ratio, and the hydrocarbon response using hydrocarbon standards of known concentration and chain length distribution. The air flow rate is accurately measured and the sampled volume is calculated assuming a 12-second duration of human inhalation. Since the exact concentration at the detector at any point in time is known, the mass per volume inhaled, and thus the concentration of the flavoring compound, is known. To determine the threshold concentration, the solution is delivered to the sniff port at the back-calculated concentration. The panelist sniffs the GC effluent and identifies the retention time when the odor is perceived. The average across all panelists determines the olfactory threshold concentration of the flavoring compound. The determination of the olfactory threshold is described in more detail in Vuilleumier et al., Perfume & Flavorist, Vol. 33, pages 54 - 61 (2008). <http: / / www.wipo.int / ipcpub / docs / pct / pctwo / 2018 / wo2018115250.pdf>[^1]

[0073] -4 and high-impact flavor raw materials having a LogT of less than -4 and density equalization materials having a density exceeding 3 1.07 g / cm are described in International Publication No. WO / 2018 / 115250, the content of which is incorporated herein by reference.

[0074] [^1]: 原文中 标记处可能有相关链接,但未给出具体内容,此处保留原标记形式。实际翻译时,若有链接等具体信息,应准确翻译和呈现。In some embodiments, high-impact fragrance raw materials having a LogT of less than -4 include (+-)-1-methoxy-3-hexanethiol, 4-(4-hydroxy-1-phenyl)-2-butanone, 2-methoxy-4-(1-propenyl)-1-phenylacetate, pyrazobutyl, 3-propylphenol, 1-(3-methyl-1-benzofuran-2-yl)ethanone, 2-(3-phenylpropyl)pyridine, 1-(3,3 / 5,5-dimethyl-1-cyclohexen-1-yl)-4-penten-1- A mixture containing (3RS,3aRS,6SR,7ASR)-perhydro-3,6-dimethylbenzo[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]hexa-3'-yl)methyl]cyclopropyl}methanol, (+-)-3-mercaptohexyl acetate, (2E)-1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-2-buten-1-one, H-methyl-2h-1,5-benzodioxepin-3(4H)-one, (2E,6Z)-2,6-nonadien-1-ol, (4Z)-4-dodecenal, (+-)-4-hydroxy-2,5-dimethyl-3(2H)-furanone, methyl A mixture containing 2,4-dihydroxy-3,6-dimethylbenzoate, 3-methylindole, (+-)-perhydro-4-alpha,8a-beta-dimethyl-4a-naphthalenol, pacholol, 2-methoxy-4-(1-propenyl)phenol, (+-)-5,6-dihydro-4-methyl-2-phenyl-2H-pyran and tetrahydro-4-methylene-2-phenyl-2H-pyran, 4-methylene-2-phenyltetrahydro-2H-pyran and (+-)-4-methyl-2-phenyl-3,A mixture containing 6-dihydro-2H-pyran, 4-hydroxy-3-methoxybenzaldehyde, nonylenealdehyde, 2-methoxy-4-propylphenol, 3-methyl-5-phenyl-2-pentennitrile, 1-(spiro[4.5]deca-6 / 7-en-7-yl)-4-penten-1-one(, 2-methoxynaphthalene, (-)-(3aR,5AS,9AS,9BR)-3a,6,6,9a-tetramethyldodecahydronaphtho[2,1-b]furan, 5-nonanolide, (3aR,5AS,9AS,9BR)-3a,6,6,9a- Tetramethyl dodecahydronaphtho[2,1-b]furan, 7-isopropyl-2H,4H-1,5-benzodioxepin-3-one, coumarin, 4-methylphenylisobutyrate, (2E)-1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-2-buten-1-one, beta,2,2,3-tetramethyl-delta-methylene-3-cyclopenten-1-butanol, delta-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, paracresol, 3-ethoxy-4-hydroxybenzaldehyde, methyl 2-aminobenzoate, ethylmethylphenylglycidate, octalactone gamma, ethyl 3-phenyl-2-propenoate, (-)-(2E)-2-ethyl-4-[(1R)-2,2,3-trimethyl-3-cyclopenten-1-yl]-2-buten-1-ol, paracrezyl acetate, dodecalactone, tricyclon, (+)-(3R,5Z)- 3-Methyl-5-cyclopentadecene-1-one, undecalactone, (1R,4R)-8-mercapto-3-p-mentanone, (3S,3AS,6R,7AR)-3,6-dimethylhexahydro-1-benzofuran-2(3H)-one, beta-ionone, (+-)-6-pentyltetrahydro-2H-pyran-2-one, (3E,5Z)-1,3,5-undecatriene, 10-undecenal, (9E)-9-undecenal, (9Z)-9-undecenal, (Z)-4-decenal, (+-)-ethyl 2-methylpentanoate, 1,2-Diallyl disulfane, 2-Tridecennitrile, 3-Tridecennitrile, (+-)-2-Ethyl-4,4-Dimethyl-1,3-Oxatian, (+)-(3R,5Z)-3-Methyl-5-Cyclopentadecene-1-one, 3-(4-Tert-Butylphenyl)propanal, Allyl(Cyclohexyloxy)acetate, Methylnaphthylketone, (+-)-(4E)-3-methyl -4-Cyclopentadecene-1-one, (+-)-5E3-methyl-5-cyclopentadecene-1-one, cyclopropylmethyl3-hexenoate, (4E)-4-methyl-5-(4-methylphenyl)-4-pentenal, (+-)-1-(5-propyl-1,3-benzodioxol-2-yl)ethanone, 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-Tetramethyldodecahydronaphtho[2,1-b]furan, (2S,5R)-5-methyl-2-(2-propanyl)cyclohexanone oxime, 6-Hexyltetrahydro-2H-pyran-2-one, (+-)-3-(3-isopropyl (Lu-1-phenyl)butanal, methyl 2-(3-oxo-2-pentylcyclopentyl)acetate, 1-(2,6,6-trimethyl-1-cyclohexa-2-enyl)penta-1-en-3-one, indole, 7-propyl-2H,4H-1,5-benzodioxepin-3-one, ethylpraline, (4-methylphenoxy)acetaldehyde, ethyltricyclo[5.2.1.0., 2,6] Decane-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]octa-5-en-2-carbaldehyde, methylnonylacetaldehyde, 4-formyl-2-methoxyphenyl 2-methylpropanoate, (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-thiabichy Chlo[3.2.1]octa-3-ene, (1R,4R,5R)-4,7,7-trimethyl-6-thiabicyclo[3.2.1]octane, (-)-(3R)-3,7-dimethyl-1,6-octadiene-3-ol, (E)-3-phenyl-2-propennitrile, 4-methoxybenzyl acetate, (E)-3-methyl-5-(2,2,3-trimethyl-3-cyclopentene Selected from the group consisting of (n-1-yl)-4-penten-2-ol, allyl (2 / 3-methylbutoxy)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.

[0075] In some embodiments, the fragrance raw materials having a LogT of less than -4 are selected from the group consisting of aldehydes, ketones, alcohols, phenols, ester lactones, ethers, epoxides, nitriles, and mixtures thereof.

[0076] In some embodiments, the fragrance raw materials having a LogT of less than -4 include at least one compound selected from the group consisting of alcohols, phenols, ester lactones, ethers, epoxides, nitriles, and mixtures thereof, which are present in the hydrophobic material in amounts ranging from 20% to 70% by weight, based on the total weight of the fragrance raw materials having a LogT of less than -4.

[0077] In some embodiments, the fragrance raw materials having a LogT of less than -4 consist of 20% to 70% by weight of aldehydes, ketones, and mixtures thereof, based on the total weight of the fragrance raw materials having a LogT of less than -4. In some such embodiments, the remaining fragrance raw materials in the hydrophobic material have a LogT of at least -4.

[0078] In some embodiments, fragrance raw materials having a LogT of at least -4 include ethyl 2-methyl butyrate, (E)-3-phenyl-2-propenyl acetate, (+-)-6 / 8-sec-butylquinoline, (+-)-3-(1,3-benzodioxol-5-yl)-2-methylpropional, berzylpropionate, 1-(octahydro-2,3,8,8-tetramethyl-2-naphthalenyl)-1-ethanone, methyl 2-((1RS,2RS)-3-oxo-2-pentylcyclopentyl) acetate, (+-)-(E)-4-methyl-3-decen-5-ol, 2,4-dimethyl-3-cyclohexen-1-carbaldehyde, 1,3,3-trimethyl-2-oxabicyclo[2.2.2] Octane, tetrahydro-4-methyl-2-(2-methyl-1-propenyl)-2H-pyran, dodecanal, 1-oxa-12 / 13-cyclohexadecene-2-one, (+-)-3-(4-isopropylphenyl)-2-methylpropanal, aldehyde C11, (+-)-2,6-dimethyl-7-octen-2-ol, allyl 3-cyclohexylpropanoate, (Z)-3-hexenyl acetate, 5-methyl-2-(2-propanyl)cyclohexanone, allylheptanoate, 2-(2-methyl (+-)-2-propanyl)cyclohexyl acetate, 1,1-dimethyl-2-phenylethyl butyrate, geranyl acetate, neryl acetate, (+-)-1-phenylethyl acetate, 1,1-dimethyl-2-phenylethyl acetate, 3-methyl-2-butenyl acetate, ethyl 3-oxobutanoate, (2Z)-ethyl 3-hydroxy-2-butenoate, 8-p-menthanol, 8-p-menthanyl acetate, 1-p-menthanyl acetate, (+-)-2-(4-methyl-3-cyclohexen-1-yl)- 2-Propanyl acetate, (+-)-2-methylbutylbutanoate, 2-{(1S)-1-[(1R)-3,3-dimethylcyclohexyl]ethoxy}-2-oxoethylpropionate, 3,5,6-trimethyl-3-cyclohexen-1-carbaldehyde, 2,4,6-trimethyl-3-cyclohexen-1-carbaldehyde, 2-cyclohexylethyl acetate, octanal, ethylbutanoate, (+-)-(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, ethylhexanoate, undecanal, decanal, 2-phenylethyl acetate, (1S,2S,4S)-1,7,7-trimethylbicyclo[2.2.1]heptan-2-ol, (1S,2R,4S)-1,7,7-trimethylbicyclo[2.2.1]Heptan-2-ol), (+-)-3,7-dimethyl-3-octanol, 1-methyl-4-(2-propanylidene)cyclohexene, (+)-(R)-4-(2-methoxypropan-2-yl)-1-methylcyclohexa-1-ene, verzyl acetate, (3R)-1-[(1R,6S)-2,2,6-trimethylcyclohexyl]-3-hexanol, (3S)-1-[( The following are selected from the group consisting of (1R,6S)-2,2,6-trimethylcyclohexyl]-3-hexanol, (3R)-1-[(1S,6S)-2,2,6-trimethylcyclohexyl]-3-hexanol, (+)-(1S,1'R)-2-[1-(3',3'-dimethyl-1'-cyclohexyl)ethoxy]-2-methylpropylpropanoate, and mixtures thereof.

[0079] The hydrophobic material may contain various fragrance compounds and solvents in any appropriate relative amounts. For example, in some embodiments, the fragrance formulation is A hydrophobic solvent in an amount of 0% to 60% by weight, based on the total weight of the hydrophobic material; A fragrance compound in an amount of 40% to 100% by weight, based on the total weight of the hydrophobic material, wherein in some such embodiments, the fragrance compound has at least two, and possibly all three, of the following characteristics: Fragrance compounds having a logP greater than 3 or greater than 3.5, in amounts of at least 35% by weight, or at least 40% by weight, or at least 50% by weight, or at least 60% by weight, based on the total weight of the fragrance compounds in the hydrophobic material; Based on the total weight of 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 bulky materials of the previously defined groups 1-6 or groups 3-6; and A high-impact fragrance material having a LogT of less than -4, as defined above, comprising at least 15% by weight, or at least 20% by weight, or at least 25% by weight, or at least 30% by weight, based on the total weight of the fragrance compound in the hydrophobic material. Includes.

[0080] In some embodiments, the hydrophobic material contains 0% to 60% by weight of a hydrophobic solvent, based on the total weight of the hydrophobic material.

[0081] In some embodiments, the hydrophobic solvent includes density balancing materials selected from the group consisting of benzyl salicylate, benzyl benzoate, cyclohexyl salicylate, benzyl phenylacetate, phenylethyl phenylacetate, triacetin, ethyl citrate, methyl salicylate and ethyl salicylate, benzyl cinnamate, and mixtures thereof.

[0082] In some embodiments, the hydrophobic solvent has a Hansen solubility parameter that is compatible with the encapsulated fragrance compound.

[0083] As used herein, the term “Hansen solubility parameter” refers to the solubility parameter approach proposed by Charles Hansen, used to predict polymer solubility, and developed on the basis that the total energy of vaporization of a liquid consists of several individual parts. 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 combined. The “weighted Hansen solubility parameter” is (δD 2 +δP 2 +δH 2 ) 0.5 The formula is calculated as follows: 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 the parameters and values, see Hansen, The Three Dimensional Solubility Parameter and Solvent Diffusion Coefficient, (1967). The Euclidean difference of the solubility parameters between the fragrance and the solvent is (4 * (δD solvent -δDfragrance ) 2 +( δP solvent -δP fragrance ) 2 +(δH solvent -δH fragrance ) 2 ) 0.5 It is calculated as δD solvent δP solvent , and δH solvent These are the Hansen dispersion value, Hansen polarizability value, and Hansen h-bond value of the solvent, respectively, and δD fragrance δP fragrance , and δH fragrance These are the Hansen dispersion value, Hansen polarizability value, and Hansen h-bond value of the fragrance, respectively.

[0084] In some embodiments, the fragrance compound and the hydrophobic solvent have at least two Hansen solubility parameters selected from a first group, consisting of an atomic dispersion force (δD) in the range of 12–20, a dipole moment (δP) in the range of 1–8, and a hydrogen bond (δH) in the range of 2.5–11.

[0085] 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) in the range of 12–20 or 14–20, a dipole moment (δP) in the range of 1–8 or 1–7, and hydrogen bonds (δH) in the range of 2.5–11 or 4–11.

[0086] 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, have at least two Hansen solubility parameters selected from a first group, consisting of atomic dispersion forces (δD) in the range of 12 to 20, dipole moments (δP) in the range of 1 to 8, and hydrogen bonds (δH) in the range of 2.5 to 11.

[0087] 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) in the range of 12–20 or 14–20, a dipole moment (δP) in the range of 1–8 or 1–7, and hydrogen bonds (δH) in the range of 2.5–11 or 4–11.

[0088] In some embodiments, the hydrophobic material includes a fragrance modifier (which can be used in addition to the hydrophobic solvent, if present, or as a substitute for the hydrophobic solvent if it is not present). The term "fragrance modifier" is defined as i. Vapor pressure less than 0.0008 Torr at 22°C; ii. clogP of 3.5 or higher, or 4.0 or higher, or 4.5 or higher; iii. At least two Hansen solubility parameters selected from the first group, consisting of atomic dispersion forces in the range of 12-20, dipole moments in the range of 1-7, and hydrogen bonds in the range of 2.5-11; and iv. When a compound is in a solution containing a vapor pressure range of 0.0008 to 0.08 Torr at 22°C, at least two Hansen solubility parameters selected from a second group consisting of atomic dispersion forces in the range of 14 to 20, dipole moments in the range of 1 to 8, and hydrogen bonds in the range of 4 to 11 are present. This refers to fragrance compounds that possess [certain properties].

[0089] Non-exclusive examples of fragrance modifiers include the following materials: alcohol C12, oxacyclohexadeca-12 / 13en-2-one, 3-[(2',2',3'-trimethyl-3'-cyclopenten-1'-yl)methoxy]-2-butanol, cyclohexadecanone, (Z)-4-cyclopentadecene-1-one, cyclopentadecanone, (8Z)-oxacycloheptadeca -8-en-2-one, 2-[5-(tetrahydro-5-methyl-5-vinyl-2-furyl)-tetrahydro-5-methyl-2-furyl]-2-propanol, muguet aldehyde, 1,5,8-trimethyl-13-oxabicyclo[10.1.0]trideca-4,8-diene, (+-)-4,6,6,7,8,8-hexamethyl-1,3,4,6,7,8-hexahydrocycline Lopenta[g]isochromene, (+)-(1S,2S,3S,5R)-2,6,6-trimethylspiro[bicyclo[3.1.1]heptan-3,1'-cyclohexane]-2'-en-4'-one, oxacyclohexadecan-2-one, 2-{(1S)-1-[(1R)-3,3-dimethylcyclohexyl]ethoxy}-2-oxoethylpropionate, (+)-(4R,4aS,6R) -4,4a-dimethyl-6-(1-propen-2-yl)-4,4a,5,6,7,8-hexahydro-2(3H)-naphthalenone, amyl cinnamic aldehyde, hexyl cinnamic aldehyde, hexyl salicylate, (1E)-1-(2,6,6-trimethyl-1-cyclohexen-1-yl)-1,6-heptadien-3-one, and (9Z)-9-cycloheptadecene-1-one.

[0090] In some embodiments, the hydrophobic material comprises a hydrophobic solvent or other hydrophobic compound, such as isopropyl myristate, triglycerides (e.g., NEOBEE MCT oil, vegetable oil), D-limonene, silicone oil, mineral oil, and mixtures thereof, and optionally a hydrophilic solvent, such as 1,4-butanediol, benzyl alcohol, triethyl citrate, triacetin, benzyl acetate, ethyl acetate, propylene glycol (1,2-propanediol), 1,3-propanediol, dipropylene glycol, glycerol, glycol ether, and mixtures thereof.

[0091] In some embodiments, the hydrophobic material does not contain any active ingredients (such as fragrances, flavors, or aromas).

[0092] The term "biocide" refers to a chemical substance that can kill or reduce or prevent the growth and / or accumulation of living organisms (e.g., microorganisms). Biocides are commonly used in medicine, agriculture, forestry, and industries that prevent pollution of, for example, water, agricultural products including seeds, and oil pipelines. Biocides may include pesticides, such as fungicides, herbicides, insecticides, algicidal agents, molluscicides, acaricides, and rodenticides; and / or antimicrobial agents such as fungicides, antibiotics, antimicrobial agents, antiviral agents, antifungal agents, antiprotozoal agents, or antiparasitic agents.

[0093] The term "pest control agent" refers to a substance that helps to repel or attract pests, and to reduce, inhibit, or promote their growth, development, or their activity. Pests are any organisms that are invasive or troublesome to plants or animals, whether animals, plants, or fungi, and pests include insects, especially arthropods, mites, spiders, fungi, weeds, bacteria, and other microorganisms.

[0094] In some embodiments, the hydrophobic material includes aromatic compounds. Such compounds may also be classified as fragrance compounds or flavor compounds. As used herein, this term typically refers to ingestible compounds that impart flavor to a variety of edible products, such as food, beverage products, pet food products, and oral care products. Such compounds are well known in the art and are described in reference books such as Maarse, Volatile Compounds in Food and Beverages (1991). Common examples of such volatile compounds are those found in hops, fruits, vegetables, herbs, spices, meats, alcoholic products, nuts, and floral oils. Such compounds include low molecular weight aldehydes, alcohols, carboxylic acids, ketones, lactones, and esters, as well as certain terpenes and terpenoids.

[0095] The terms “flavor,” “flavor compound,” or “flavor oil” refer to flavor components or mixtures of flavor components that are currently used in the preparation of flavor formulations, which can be mixed with solvents or adjuvants, and are intended to be added to edible compositions or chewable products to impart, improve, or modify their sensory properties, particularly their flavor or taste. Flavor components are well known to those skilled in the art, and their properties are not guaranteed to be more detailed herein, nor are they exhaustive, and a flavor manufacturer of ordinary skill can select them according to their general knowledge, the intended use or application, and the sensory effect to be achieved. Many of these flavor components are listed in references such as Arctander’s book, Perfume and Flavor Chemicals (1969), or more recent versions thereof, or other works of similar nature such as Fenaroli’s Handbook of Flavor Ingredients (1975) or Synthetic Food Adjuncts (1947). The solvents and adjuvants currently used to prepare flavor formulations are also well known in the art.

[0096] In some embodiments, the flavor is mint. In more specific embodiments, the mint is selected from the group consisting of peppermint and spearmint. In some embodiments, the flavor is a cooling agent or a mixture thereof. In some embodiments, the flavor is menthol.

[0097] In some embodiments, the flavor is a fruit or vegetable flavor, such as a naturally occurring acid predominantly composed of citric acid, derived from or based on fruit, including, but not limited to, citrus fruits (e.g., lemon, lime), limonene, strawberry, orange, and pineapple. In some embodiments, the flavor is lemon, lime, or orange, and the flavor is extracted from the fruit. In some embodiments, the flavor is a juice or extract derived from orange, lemon, grapefruit, key lime, citron, clementine, mandarin, tangerine, and any other citrus fruit, or a variety or hybrid thereof. In some embodiments, the flavor is a liquid extracted or distilled from orange, lemon, grapefruit, key lime, citron, clementine, mandarin, tangerine, any other citrus fruit, or a variety or hybrid thereof, pomegranate, kiwifruit, watermelon, apple, banana, blueberry, melon, ginger, bell pepper, cucumber, passion fruit, mango, pear, tomato, and strawberry.

[0098] In some embodiments, the flavor comprises limonene, and in certain embodiments, the composition is a citrus further comprising limonene. In another particular embodiment, the flavor comprises a flavor selected from the group including strawberry, orange, lime, tropical, berry mix, and pineapple.

[0099] Any other suitable flavorings may be used. In some embodiments, the flavorings include synthetic flavoring oils and flavoring fragrances or oils, oleoresins, and extracts derived from plants, leaves, flowers, fruits, etc., or combinations thereof. Non-limiting examples of flavoring oils include spearmint oil, cinnamon oil, wintergreen oil (methyl salicylate), peppermint oil, Japanese mint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, nutmeg oil, allspice, sage oil, mace, bitter almond oil, and cassia oil. Other non-exclusive examples of flavors include natural and synthetic fruit flavors such as vanilla, citrus oils including lemon, orange, lime, grapefruit, yazu, and sudachi, and fruit essences 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, and papaya.Other possible flavors include milk, butter, cheese, cream, and yogurt; vanilla; tea or coffee flavors such as green tea, oolong tea, tea, cocoa, chocolate, and coffee; mint flavors such as peppermint, spearmint, and Japanese mint; asafetida, ajwain, anise, angelica, fennel, allspice, cinnamon, chamomile, mustard, cardamom, caraway, cumin, clove, pepper, coriander, sassafras, savory, and sansho (Japanese pepper). Flavorings include spice flavors such as fructus, shiso, juniper berry, ginger, star anise, horseradish, thyme, tarragon, dill, chili pepper, nutmeg, basil, marjoram, rosemary, bay leaf, and wasabi (Japanese horseradish); alcohol flavors such as wine, whiskey, brandy, rum, gin, and liqueur; floral flavors; and vegetable flavors such as onion, garlic, cabbage, carrot, celery, mushroom, and tomato. These flavorings may be used in liquid or solid form and may be used individually or in combination. In the context of dairy or dairy alternatives, the most commonly used flavorings are those that impart flavor, such as vanilla, French vanilla, chocolate, banana, lemon, hazelnut, coconut, almond, strawberry, mocha, coffee, tea, chai, cinnamon, caramel, cream, brown sugar, toffee, pecan, butter pecan, Irish cream, white chocolate, raspberry, pumpkin pie spice, peppermint, or any combination thereof.

[0100] 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 properties related to the mouthfeel (such as body, roundness, or mouth coating) of the flavored product being consumed. Non-limiting examples of flavor modifiers include active ingredients that enhance, modify, or impart saltiness, fattiness, umami, richness, warmth, coolness, sweetness, acidity, tingling, bitterness, or sourness. In some embodiments, the hydrophobic material is hesperitin dihydrochalcone, hesperitin dihydrochalcone-4'-O'glucoside, neohesperitin dihydrochalcone, blazein, hesperidin, phyllodulcin, naringenin, naringin, phloretin, glucosylated steviol glycoside, (2R,3R)-3-acetoxy-5,7,4'-trihydroxyflavanone, (2R,3R)-3-acetoxy-5,7,3'-trihydroxy-4'-methoxyflavanone This includes sweeteners such as non, rubusoside, eriodictiol, homoeriodictiol, or synthetic compounds such as any of the compounds 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, as well as U.S. Patent Application Publication No. 2017 / 0119032. In some embodiments, the hydrophobic material includes any compound described in U.S. Patent No. 8,735,081; U.S. Patent No. 8,124,121; and U.S. Patent No. 8,968,708, or International Publication No. 2021 / 063942, International Publication No. 2022 / 231918, and International Publication No. 2022 / 231908, as well as flavor enhancers such as (2R,4R)-1,2,4-trihydroxyheptadeca-16-ene, (2R,4R)-1,2,4-trihydroxyheptadeca-16-yin, or mixtures thereof; (3R,5S)-1-(4-hydroxy-3-methoxyphenyl)decane-3,5-diol diacetate; and compounds such as N-(heptan-4-yl)benzo[d][1,3]dioxol-5-carboxamide.

[0101] Flavor components can be complex flavors that mimic specific sensory characteristics, such as sweetness and savory tonality, like those found in chicken, beef, pork, or shrimp flavors.

[0102] In some embodiments, the appropriate sweetener is contained in fine particles, particularly in hydrophobic materials. In some embodiments, the sweetener 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., stevioside, rebaudioside A, rebaudioside D, rebaudioside M, etc.), sodium cyclamate, aspartame, neotame, sucralose, sodium saccharin, acesulfame K, mogrosides (e.g., mogroside V, isomogroside V, siamenoside I, alpha-1,6 isomers of siamenoside I, or mixtures thereof, etc.).

[0103] In some embodiments, the flavoring is a flavoring that provides a meat or savory flavor, including flavorings or seasonings such as beef, lamb, bison, smoked meat, pork, bacon, ham, sausage, chicken, turkey, goose, duck, mushrooms, celery, tomato, onion, garlic, carrot, chives, fish, shellfish, soybeans, and miso. In some further embodiments, the flavoring includes one or more lactones that impart a creamy flavor to the edible composition.

[0104] In some embodiments, the flavoring agent includes a yeast extract, such as a yeast lysate. Such an extract can be obtained from any suitable yeast strain for which such an extract is suitable for human consumption. Non-exclusive examples of such yeasts include Saccharomyces yeasts such as Saccharomyces cerevisiae or Saccharomyces pastorianus; Candida yeasts such as Candida utilis; Kluyveromyces yeasts such as Kluyveromyces lactis or Kluyveromyces marxianus; Pichia yeasts such as Pichia pastoris; Debaryomyces yeasts such as Debaryomyces hansenii; and Zygosaccharomyces yeasts such as Zygosaccharomyces mellis. In some embodiments, the yeast is yeast collected after brewing beer, sake, etc. In some embodiments, the yeast is yeast that has been dried after collection (dried yeast).

[0105] Such extracts can be produced by any suitable means. Generally, yeast extracts or lysates are prepared by extracting the contents of yeast cells from the cell wall material. Often, digestive enzymes in the cells (or additional enzymes added to the composition) break down the proteins and polynucleotides in the yeast into amino acids, oligopeptides (e.g., 2-10 peptides), nucleotides, oligonucleotides (2-10 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 decomposition, autolysis, alkaline extraction, hot water extraction, acid decomposition, sonication, homogenization, freeze-thaw, etc. (two or more of these may be used in combination) to obtain a yeast lysate. Yeast can be cultured by conventional methods. In some embodiments, cultured yeast is heat-treated and then treated with a lysating enzyme to obtain an enzymatic lysate. The heat treatment conditions are, for example, 80°C to 90°C for 5 to 30 minutes. Various enzymes can be used as lysis enzymes in the enzymatic hydrolysis method, as long as they can dissolve the cell wall of yeast. The reaction conditions should be set to be optimal or suitable for the lysis enzyme used; specific examples include a temperature of 50°C to 60°C and a pH of 7.0 to 8.0. The reaction time is not particularly limited and can be, for example, 3 to 5 hours.

[0106] Compositions containing yeast lysate can be obtained from various commercial sources. For example, in some embodiments, the yeast lysate is provided by a flavoring additive marketed under the name MODUMAX (DSM Food Specialties BV, Delft, Netherlands).

[0107] In some embodiments, the hydrophobic material is in a liquid or solid state at temperatures in the range of 20°C to 30°C. In some embodiments, the hydrophobic material is liquid at temperatures in the range of 20°C to 30°C. In some embodiments, the hydrophobic material is solid at temperatures in the range of 20°C to 30°C.

[0108] Generally, core materials are hydrophobic, meaning they are immiscible with water at temperatures in the range of 20°C to 30°C and exist in the form of a separate hydrophobic phase.

[0109] In some embodiments, the core comprises, based on the total weight of the hydrophobic material, at least 5% by weight, or at least 10% by weight, or at least 20% by weight, or at least 30% by weight, or at least 40% by weight, a chemical compound having a vapor pressure greater than 0.007 Pa (the vapor pressure is specified with respect to a reference temperature of 25°C). In some embodiments, the hydrophobic material comprises at least 10% by weight of a compound having a vapor pressure greater than 0.1 Pa at 25°C, or greater than 1 Pa at 25°C, or greater than 10 Pa at 25°C.

[0110] A given value of 0.007 Pa for vapor pressure at 25°C is generally considered a threshold value for identifying compounds with volatile characteristics. For the purposes of this disclosure, vapor pressure is determined by calculation using the method disclosed in the U.S. Environmental Protection Agency's "EPI suite" software (2000).

[0111] In some embodiments, the core of the coacervate core-shell microcapsule contains a flavor component. In other words, the flavor component is encapsulated within the core of the coacervate core-shell microcapsule.

[0112] In some embodiments, the core of a coacervate core-shell microcapsule may comprise a lipid matrix, for example, the lipid matrix may comprise a food-grade oil. The lipid matrix may comprise (i) hydrogenated oil or (ii) hydrogenated fat or (iii) cocoa butter or (iv) a mixture of i-iii. In some embodiments, hydrogenated oils include hydrogenated palm oil, hydrogenated soybean oil, and hydrogenated cottonseed oil. In some embodiments, the hydrogenated fat comprises cocoa butter. In some other embodiments, the lipid matrix comprises a mixture of fat and hydrogenated oil. In some further embodiments, the lipid matrix comprises a mixture of hydrogenated palm oil and cocoa butter or cocoa butter.

[0113] In some embodiments, the microcapsule shell or the microparticles themselves (in the case of a precipitate) further comprises additional polymer materials, such as materials selected from the group consisting of polyurea, polyurethane, polyamide, polyester, polyacrylate, polysiloxane, polycarbonate, polysulfonamide, polymers of urea and formaldehyde, polymers of melamine and formaldehyde, polymers of melamine and urea, or polymers of melamine and glyoxal, and any mixture thereof. In some embodiments, the microcapsule shell or the microparticles themselves (in the case of a precipitate) further comprises polyurea. In some embodiments, the microcapsule shell or the microparticles themselves (in the case of a precipitate) further comprises or substantially comprises additional polymer materials. In some embodiments, the microcapsule shell or the microparticles themselves (in the case of a precipitate) is a composite material made of coacervate material and polymer material.

[0114] In some embodiments, an additional polymer material forms an inner layer if the microparticles are coacervate core-shell microcapsules. In some further such embodiments, the microcapsule shell comprises an inner layer made of polymer material and an outer coacervate layer containing an algal protein extract.

[0115] As described above, in some embodiments, algal proteins in microparticles are crosslinked. Crosslinking can be carried out using different types of crosslinking agents. Typically, crosslinking agents are used to harden microparticles such as microcapsule shells. Suitable crosslinking agents include, but are not limited to, formaldehyde, genipin, tannins (such as polyphenols), acetaldehyde, glutaraldehyde, glyoxal, chromium alum, and transglutaminase. Crosslinking agents can be used at any suitable concentration. In some embodiments, the crosslinking 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 to perform the crosslinking.

[0116] In some embodiments, the crosslinking agent is glutaraldehyde. In some such embodiments, the crosslinking agent is used in an amount ranging from 0.005% to 5% by weight, based on the total weight of the emulsion and / or suspension (slurry) used to perform the crosslinking. Glutaraldehyde is well described in the relevant literature and is commercially available.

[0117] In some other embodiments, the crosslinking agent is an enzyme such as a transglutaminase enzyme. 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, the commercial product is added in such an amount that it has an enzymatically active substance present in amounts ranging from 0.001% to 5% by weight, or 0.001% to 1% by weight, or 0.001% to 0.1% by weight, or 0.005% to 0.02% by weight, based on the protein content and total weight of the emulsion and / or suspension (slurry) used to perform the crosslinking.

[0118] Crosslinking can be carried out at any suitable temperature. In some embodiments, crosslinking is performed at temperatures in the range of 5°C to 60°C, 15°C to 50°C, or 20°C to 45°C.

[0119] Crosslinking can be carried out at any suitable pH. In embodiments where crosslinking is carried out enzymatically using transglutaminase, the pH is in the range of 3 to 8 or 4 to 7 in certain embodiments.

[0120] Crosslinking can be carried out over any appropriate period of time. In some embodiments, crosslinking is carried out over a period ranging from 1 to 20 hours, or 2 to 12 hours, or 7 to 10 hours, or 1 to 15 hours, or 1 to 4 hours.

[0121] When the crosslinking agent is an enzyme, it may be desirable to inactivate the enzyme by heat-treating the slurry. Typically, the heat treatment is carried out at temperatures in the range of 70°C to 90°C.

[0122] In some other embodiments, the microparticles may be cured by methods other than crosslinking using the above-described crosslinking agents. Such methods include, but are not limited to, (i) curing the shell by thermal annealing, which is achieved by heating the capsule, and in some embodiments, the heating is carried out at a temperature close to, for example, the protein denaturation temperature or above; (ii) curing the shell by changing the pH to a range in which the density of the shell increases (which may be called a "pH quench"); (iii) curing the shell by changing the ionic strength to a range in which the density of the shell increases, which can be achieved by adding a solute, for example, a salt; (iv) curing the shell by modifying the continuous aqueous phase by adding a water-miscible additive such that the density of the shell increases, for example by adding glycerol, propylene glycol, ethanol or isopropanol; and (v) curing the shell by any combination of methods i to iv, sequentially, simultaneously, or by a combination of any of methods i to iv sequentially and simultaneously.

[0123] In some embodiments, the microparticles are crosslinked solely by heat treatment. In embodiments where the microparticles include a biopolymer, the biopolymer functions as a crosslinking agent.

[0124] In some embodiments, the particulate matter or shell material is a biodegradable material. In some embodiments, the shell is biodegradable by 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, in accordance with OECD 301F.

[0125] In some embodiments, the hydrophobic material encapsulated by the shell is biodegradable by 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.

[0126] It should be noted that OECD 301F is a standard test method for biodegradability developed by the Organisation for Economic Co-operation and Development. A typical method for extracting shells to measure biodegradability is disclosed in Gasparini et al., Molecules, Vol. 25, p. 718 (2020).

[0127] In some embodiments, the microparticles disclosed herein include an outer coating material selected from the group consisting of polysaccharides, cationic polymers, polyscinimide derivatives (e.g., those described in International Publication No. 2021 / 185724), algal proteins or other proteins, and mixtures thereof, for forming an outer coating of the microparticles.

[0128] 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, hydroxypropyl cellulose and hydroxypropyl methylcellulose, pectin and mixtures thereof.

[0129] In some embodiments, the coating is a cationic coating. 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 also less than or equal to 7 meq / g, or less than or equal to 6.2 meq / g. The cationic charge density of the cationic polymer may be determined under chemical testing for nitrogen determination by the Kjeldahl method described in the United States Pharmacopeia. In some embodiments, the cationic polymer is selected from those containing units comprising primary, secondary, tertiary, or quaternary amine groups that can form part of the main polymer chain or be supported by side substituents directly bonded thereto. The weight-average (Mw) molecular weight of the cationic polymer is in the range of 10 kDa to 3500 kDa, or 50 kDa to 2000 kDa, in certain embodiments.

[0130] In some embodiments, the cationic polymer is a polymer derived from acrylamide, methacrylamide, N-vinylpyrrolidone, quaternized N,N-dimethylaminomethacrylate, diallyldimethylammonium chloride, quaternized vinylimidazole (3-methyl-1-vinyl-1H-imidazole-3-ium chloride), vinylpyrrolidone, acrylamidopropyltrimonium chloride, cassia hydroxypropyltrimonium chloride, guar hydroxypropyltrimonium chloride, or polygalactomannan 2-hydroxypropyltrimethylammonium chloride ether, starch hydroxypropyltrimonium chloride, and cellulose hydroxypropyltrimonium 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 hydroxypropyltrimonium chloride, guar hydroxypropyltrimonium chloride, or polygalactomannan 2-hydroxypropyltrimethylammonium chloride ether, starch hydroxypropyltrimonium chloride, and cellulose hydroxypropyltrimonium chloride. Some non-exclusive examples of commercially available products include SALCARE SC60 (a cationic copolymer of acrylamidopropyltrimonium chloride and acrylamide (BASF, Ludwigshafen, Germany)) or the LUVIQUAT product line, e.g., PQ 11N, FC 550 or Style (quaternized copolymer of polyquaternium-11~68 or vinylpyrrolidone (BASF, Ludwigshafen, Germany)) or JAGUAR (C13S or C17 (Solvay, Brussels, Belgium)).

[0131] Such polymers can be added in any appropriate amount. In some embodiments, the amount added is in the range of 0% w / w to 5% w / w, or 0.1% w / w to 2% w / w, and the percentage is expressed on a w / w basis relative to the total weight of the slurry. It will be understood by those skilled in the art that only a portion of the added polymer is incorporated into the microcapsule shell or deposited on the microcapsule shell.

[0132] Preparation method In certain embodiments, the Disclosure provides a method for preparing fine particles of the first embodiment or any embodiment thereof, comprising: (a) preparing an aqueous medium comprising an algal protein extract in a soluble form and, if present, a biopolymer; (b) optionally introducing a hydrophobic material to form an emulsion or suspension of the hydrophobic material in the aqueous medium; (c) forming a coacervate or precipitate, where present, a core comprising the hydrophobic material, around which the algal protein extract and, if present, a biopolymer forms a shell; and (d) optionally crosslinking the algal protein extract and, if present, the biopolymer.

[0133] In some embodiments, the aqueous medium also includes 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 essentially made from water.

[0134] It is understood that the specific steps described above may be performed simultaneously if it is practical to do so. Furthermore, while the order of the process steps described above is considered a preferred order, it may be possible to change the order of some of the steps.

[0135] In some embodiments, one of the steps described above may also include a dilution step in which an additional solvent, such as water, is added to the solution or a mixture thereof.

[0136] In some embodiments, one of the steps described above may also include modifying the pH value of the mixture. In some embodiments, the pH of the algal protein extract solution and the biopolymer solution is made low and acidic so that the isoelectric points of the algal proteins do not cross during the mixing process.

[0137] In some embodiments, algal protein extracts are obtained by extracting natural sources of protein, such as microalgae or macroalgae, typically at a pH in the range of 3–10 or 4–7.

[0138] In some embodiments, extraction is performed by dispersing the natural source material in water, adjusting the pH to a range of 3 to 10, then heating the solution to a temperature in the range of 40°C to 70°C, centrifuging the dispersion, and recovering the extract which is present as a protein-rich supernatant. The recovered supernatant is then freeze-dried or spray-dried to obtain a soluble algal protein powder.

[0139] The methods described herein may involve dissolving at least one algal protein extract (as in any of the embodiments described above) in an aqueous solution such as water. In the solution, the algal protein extract may be present in the aqueous solution in amounts such as 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.

[0140] In some embodiments, the second solution comprises dissolving at least one biopolymer (as in any of the embodiments described above), such as gum arabic or plant protein, in an aqueous solution such as water. In the solution, the biopolymer may be present in the aqueous solution in amounts such as 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.

[0141] Next, the solution of algal protein extract is diluted to a concentration of less than 90% of the initial concentration to form a precipitate or coacervate. In fact, it has been found that dilution of the solution can induce the formation of a precipitate or coacervate. Typically, after the dilution step, the concentration of the algal protein extract in the aqueous phase is in the range of 0.5% to 15% by weight, or 1% to 10% by weight.

[0142] In some embodiments, the above solutions can be mixed under stirring to form a third solution. In some such embodiments, the pH of the third aqueous solution is adjusted to a pH value of 4.7 or less, or 4.3 or less, or 3.5 or less. The pH of the third aqueous solution can be adjusted by adding a food-grade acid solution, for example, by adding an aqueous lactic acid solution.

[0143] If present, the hydrophobic material can be introduced into the first or third solution under shear to form an emulsion or suspension. The emulsion or suspension can be prepared by conventional methods. The emulsion or suspension can be prepared by adding the hydrophobic material to the third solution over a period ranging from 3 to 10 minutes, or from 4 to 6 minutes. The emulsion or suspension can be prepared by adjusting the impeller stirrer speed to a range of 300 rpm to 400 rpm. The stirrer speed can be adjusted as desired.

[0144] In embodiments where coacervates are formed, two distinct phases may be generated: a coacervate phase (rich in polymers) and a coexisting solvent (depleted of polymers). The coacervate phase may generally consist of algal protein extracts and, optionally, biopolymers. Coacervation can be facilitated by modifying the pH. The pH can be adjusted by adding a food-grade acid or base solution, for example, an aqueous solution of lactic acid or sodium hydroxide.

[0145] Phase separation can also be induced by altering the physicochemical environment of the solution to induce phase separation, for example, by salting out or by adding a second high molecular weight component.

[0146] In some embodiments, if the core-shell microcapsules contain additional polymer material, the polyfunctional monomer is added to the oil phase (in addition to the hydrophobic material) or the aqueous phase. In some embodiments, the reactants are added to the aqueous phase, etc., during the process. Non-limiting examples of suitable reactants include alcohols, amines, phenols, and thiols. The term "polyfunctional monomer" refers to a molecule that, as a unit, chemically reacts or combines to form a polymer or supramolecular polymer. The polyfunctional polymers of this disclosure have at least two functional groups that can form a microcapsule shell.

[0147] The polyfunctional monomer can be selected from the group consisting of at least one polyisocyanate, polymaleic anhydride, polyacid chloride, polyepoxide, acrylate monomer, polyalkoxysilane, melamine resin, and mixtures thereof. In some embodiments, the polyfunctional monomer used in the method is present in amounts 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.

[0148] In certain embodiments, the disclosure also provides microparticles and coacervate core-shell microcapsules prepared by the methods described above.

[0149] In certain embodiments, the Disclosure also provides a method for preparing microcapsule powders, comprising the steps defined above and a further step of subjecting the obtained slurry to a drying step, such as spray drying, freeze drying, vacuum drying, fluidized bed drying, freeze-drying, or any other drying technique for converting the fine particle slurry into a powder, to provide the fine particles themselves in powder form. Methods for doing so are well known to those skilled in the art. In some embodiments, the slurry is spray-dried in the presence of a polymer carrier material such as polyvinyl acetate, polyvinyl alcohol, dextrin, natural or modified starch, plant gum, pectin, xanthan gum, alginate, carrageenan, or a cellulose derivative to provide microcapsules in powder form.

[0150] Other suitable drying methods are known, including, but not limited to, extrusion, plating, spray granulation, fluidized bed methods, or drying at room temperature using materials (carriers, desiccants) that meet specific criteria, such as those disclosed in International Publication No. 2017 / 134179.

[0151] Drying a slurry to form a powder can be useful in situations where the concentration of fine particles in the slurry is lower than desired, and consequently, it is beneficial to convert the product into a powder form using a drying process. In such embodiments, the dried powder form can facilitate the use of fine particles in applications where a high concentration is desired and therefore does not lead to dilution of the final product. In some cases, the dried form may also offer storage advantages.

[0152] In some embodiments, the carrier material includes a free hydrophobic material which may be the same as or different from the hydrophobic material of the microcapsule core.

[0153] When the particulate matter is in the form of a slurry, the particulate slurry may contain auxiliary components such as thickeners, rheological modifiers, antimicrobial agents, opacifiers, mica particles, salts, pH stabilizers, and buffers. If present, these materials are typically present in amounts ranging from 0.01% to 15% by weight, based on the total weight of the slurry.

[0154] In some embodiments, the particulate slurry contains, for example, an amount of free (unencapsulated) flavoring compound, aroma compound, or fragrance compound ranging from 5% to 50% by weight, based on the total weight of the slurry.

[0155] In some embodiments, the microparticles provided herein are used in combination with other types of microparticles, such as microparticles with different compositions of coacervate precipitate material or shell material, or microparticles containing different hydrophobic materials.

[0156] In some embodiments, the particulate delivery system is in the form of a slurry.

[0157] Edible uses and related methods In certain embodiments, the Disclosure provides the use of the above-described plurality of microparticles, according to any of its embodiments, for improving the flavor of an edible composition. The concentration of the microparticles introduced into the edible composition varies depending on the desired usefulness. In some embodiments, for example, the plurality of microparticles are present in the edible composition at concentrations ranging from 0.01% to 20% by weight, based on the total dry weight of the edible composition. In some embodiments, improving the flavor includes enhancing mouthfeel, enhancing texture, enhancing perceived creaminess, enhancing perceived fattiness, or enhancing perceived juiciness, or any combination thereof. In some other embodiments, improving the flavor includes introducing flavor compounds or aromatic compounds into the edible composition.

[0158] In certain relevant embodiments, the Disclosure provides a method for improving the flavor of an edible composition, comprising the step of introducing a plurality of fine particles into the edible composition according to any of the embodiments thereof. The concentration of the fine particles introduced into the edible composition varies depending on the desired usefulness. In some embodiments, for example, the plurality of fine particles are present in the edible composition at a concentration ranging from 0.001% to 10% by weight, based on the total dry weight of the edible composition. In some embodiments, improving the flavor includes enhancing mouthfeel, enhancing texture, enhancing perceived creaminess, enhancing perceived fattiness, or enhancing perceived juiciness, or any combination thereof. In some other embodiments, improving the flavor includes introducing a flavor compound or aromatic compound into the edible composition.

[0159] The above uses and methods can be employed in the context of any suitable ingestible composition. Examples of such ingestible compositions are listed below. Any such ingestible composition may be suitably used in conjunction with the use of these methods.

[0160] Ingestable compositional materials In certain embodiments, the Disclosure provides an ingestible composition comprising the plurality of microparticles described above, according to any of those embodiments. The plurality of microparticles can be present in the ingestible composition at any suitable concentration. For example, in some embodiments, the plurality of microparticles constitute 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.

[0161] The ingestible composition may contain other raw material components. Non-limiting examples of these additional raw material components are listed below.

[0162] Other non-animal proteins In certain embodiments, the ingestible composition comprises one or more other non-animal proteins that are not in complex form. 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, canola (rapeseed) protein, chickpea protein, wheat protein, potato protein, lupine, rice protein, pea protein, soy protein, broad bean protein, mung bean protein, sunflower protein, red lentil protein, oat protein, or any combination thereof. These other non-animal proteins, if present, can constitute any appropriate proportion of the ingestible composition. For example, in some embodiments, 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, based on the total dry weight of the ingestible composition.

[0163] fiber In some embodiments, the ingestible composition comprises one or more fibers. Such fibers are generally plant-derived and include both soluble and insoluble fibers.

[0164] As used herein, the term "soluble fiber" refers to polysaccharides characterized as soluble using the methods of the Association of Official Analytical Chemists (AOAC), as described in Prosky et al., J.Assoc.Off.Anal.Chem., Vol. 70(5), pp. 1017-1023 (1988). Any suitable soluble fiber can be used, including but not limited to fruit fibers (such as citrus fibers), cereal fibers, psyllium husk fibers, natural soluble fibers, and synthetic soluble fibers. Examples of natural fibers include soluble corn fiber, maltodextrin, acacia, and hydrolyzed guar gum. Examples of synthetic soluble fibers include polydextrose and modified food starch.Non-limiting examples of food-grade sources of soluble fiber include inulin, corn fiber, barley fiber, corn germ, ground oat hulls, ground corn bran, derivatives of the aleurone layer of wheat bran, flax flour, whole flaxseed bran, winter barley flakes, ground course kilned oat groats, corn, pea fiber (e.g., Canadian yellow peas), Danish potato, konjac fiber (glucomannan), and planago Psyllium fiber from ovate seed coat, psyllium husk, liquid agave fiber, rice bran, oat sprout fiber, amaranth sprout, lentil flour, grape seed fiber, apple fiber, blueberry fiber, cranberry fiber, fig fiber, ciranda powder, carob powder, ground prune fiber, mango fiber, apple fiber, orange fiber, orange pulp, strawberry fiber, carrageenan hydrophilic colloid, eucheuma Examples of cottonseed fiber include, but are not limited to, derivatives of cottonnil seaweed, cottonseed fiber, soybean fiber, kiwi fiber, acacia rubber fiber, bamboo fiber, chia fiber, potato fiber, potato starch, pectin (carbohydrate) fiber, hydrolyzed guar gum, carrot fiber, soybean fiber, chicory root fiber, oat fiber, wheat fiber, tomato fiber, polydextrose fiber, refined corn starch syrup, isomaltoligosaccharide mixture, soluble dextrin, citrus bioflavonoid mixture, cell wall disrupted vegetative yeast, lipophilic fiber, plum juice fiber, derivatives from larch, oligosine fiber, derivatives from sucrose, short-chain fructooligosaccharides, synthetic polymers of glucose, polydextrose, pectin, polanion compounds, cellulose fiber, cellulose fiber derived from hardwoods, and carboxymethylcellulose.

[0165] In some embodiments, the edible composition or protein additive composition may also include certain insoluble fibers that can provide structure and texture to the edible composition. Any suitable insoluble fiber may be used. In some embodiments, the insoluble fiber is plant-derived fiber. Non-limiting examples include nut fiber, grain fiber, rice fiber, seed fiber, oat fiber, pea fiber, potato fiber, berry fiber, soy fiber, banana fiber, citrus fiber, apple fiber, and carrot fiber. In some embodiments, the insoluble fiber is pea fiber.

[0166] In some embodiments, the ingestible composition includes pea fiber, citrus fiber, potato fiber, psyllium fiber, acacia fiber, inulin, konjac fiber, or any combination thereof.

[0167] Fiber can constitute any appropriate proportion of the ingestible composition. For example, in some embodiments, fiber constitutes 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.

[0168] Flavorings, extracts, and flavor and aroma modifiers In some embodiments, the ingestible composition comprises one or more flavorings, extracts, flavor modifiers, aroma modifiers, or any combination thereof. This is added to any flavoring or aroma compound that can be encapsulated by microparticles.

[0169] In some embodiments, the edible compositions disclosed herein include flavorings. Generally, flavorings enhance the taste and flavor of the edible composition or the resulting flavored product in which the edible composition is used. Such improvements include reducing the bitterness of the edible composition or the resulting flavored product; reducing the perception of astringency of the edible composition or the resulting flavored product; reducing the perception of immature taste notes (such as pea flavor) of the edible composition or the resulting flavored product; reducing the perception of cereal notes of the edible composition or the resulting flavored product; improving the perception of creaminess of the edible composition or the resulting flavored product; improving the perception of fattiness of the edible composition or the resulting flavored product; improving the perception of sweetness of the edible composition or the resulting flavored product; improving the perception of savory taste (umami or richness) of the edible composition or the resulting flavored product; improving the mouthfeel or mouth coating of the edible composition or the resulting flavored product; improving the perception of juiciness of the edible composition or the resulting flavored product; and improving the perception of richness of the edible composition or the resulting flavored product.

[0170] Any suitable flavoring can be used. In some embodiments, the flavoring includes synthetic flavoring oils and flavoring fragrances or oils, oleoresins, and extracts derived from plants, leaves, flowers, fruits, etc., or combinations thereof. Non-limiting examples of flavoring oils include spearmint oil, cinnamon oil, wintergreen oil (methyl salicylate), peppermint oil, Japanese mint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, nutmeg oil, allspice, sage oil, mace, bitter almond oil, and cassia oil. Other non-exclusive examples of flavors include natural and synthetic fruit flavors such as vanilla, citrus oils including lemon, orange, lime, grapefruit, yazu, and sudachi, and fruit essences 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, and papaya.Other possible flavors include milk, butter, cheese, cream, and yogurt; vanilla; tea or coffee flavors such as green tea, oolong tea, tea, cocoa, chocolate, and coffee; mint flavors such as peppermint, spearmint, and Japanese mint; asafetida, ajwain, anise, angelica, fennel, allspice, cinnamon, chamomile, mustard, cardamom, caraway, cumin, clove, pepper, coriander, sassafras, savory, and sansho (Japanese pepper). Flavorings include spice flavors such as fructus, shiso, juniper berry, ginger, star anise, horseradish, thyme, tarragon, dill, chili pepper, nutmeg, basil, marjoram, rosemary, bay leaf, and wasabi (Japanese horseradish); alcohol flavors such as wine, whiskey, brandy, rum, gin, and liqueur; floral flavors; and vegetable flavors such as onion, garlic, cabbage, carrot, celery, mushroom, and tomato. These flavorings may be used in liquid or solid form and may be used individually or in combination. In the context of dairy or dairy alternatives, the most commonly used flavorings are those that impart flavor, such as vanilla, French vanilla, chocolate, banana, lemon, hazelnut, coconut, almond, strawberry, mocha, coffee, tea, chai, cinnamon, caramel, cream, brown sugar, toffee, pecan, butter pecan, Irish cream, white chocolate, raspberry, pumpkin pie spice, peppermint, or any combination thereof.

[0171] In some embodiments, the flavoring is a flavoring that provides a meat or savory flavor, including flavorings or seasonings such as beef, lamb, bison, smoked meat, pork, bacon, ham, sausage, chicken, turkey, goose, duck, mushrooms, celery, tomato, onion, garlic, carrot, chives, fish, shellfish, soybeans, and miso. In some further embodiments, the flavoring includes one or more lactones that impart a creamy flavor to the edible composition.

[0172] In some embodiments, the flavoring agent includes a yeast extract, such as a yeast lysate. Such an extract can be obtained from any suitable yeast strain for which such an extract is suitable for human consumption. Non-exclusive examples of such yeasts include Saccharomyces yeasts such as Saccharomyces cerevisiae or Saccharomyces pastorianus; Candida yeasts such as Candida utilis; Kluyveromyces yeasts such as Kluyveromyces lactis or Kluyveromyces marxianus; Pichia yeasts such as Pichia pastoris; Debaryomyces yeasts such as Debaryomyces hansenii; and Zygosaccharomyces yeasts such as Zygosaccharomyces mellis. In some embodiments, the yeast is yeast collected after brewing beer, sake, etc. In some embodiments, the yeast is yeast that has been dried after collection (dried yeast).

[0173] Such extracts can be produced by any suitable means. Generally, yeast extracts or lysates are prepared by extracting the contents of yeast cells from the cell wall material. Often, digestive enzymes in the cells (or additional enzymes added to the composition) break down the proteins and polynucleotides in the yeast into amino acids, oligopeptides (e.g., 2-10 peptides), nucleotides, oligonucleotides (2-10 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 decomposition, autolysis, alkaline extraction, hot water extraction, acid decomposition, sonication, homogenization, freeze-thaw, etc. (two or more of these may be used in combination) to obtain a yeast lysate. Yeast can be cultured by conventional methods. In some embodiments, cultured yeast is heat-treated and then treated with a lysating enzyme to obtain an enzymatic lysate. The heat treatment conditions are, for example, 80°C to 90°C for 5 to 30 minutes. Various enzymes can be used as lysis enzymes in the enzymatic hydrolysis method, as long as they can dissolve the cell wall of yeast. The reaction conditions should be set to be optimal or suitable for the lysis enzyme used; specific examples include a temperature of 50°C to 60°C and a pH of 7.0 to 8.0. The reaction time is not particularly limited and can be, for example, 3 to 5 hours.

[0174] Compositions containing yeast lysate can be obtained from various commercial sources. For example, in some embodiments, the yeast lysate is provided by a flavoring additive marketed under the name MODUMAX (DSM Food Specialties BV, Delft, Netherlands).

[0175] In certain embodiments, the flavorings also include one or more additional flavor-modifying compounds, such as compounds that enhance sweetness (e.g., phloretin, naringenin, glucosylated steviol glycoside, 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 effect, compounds that enhance mouthfeel, or any combination of the foregoing.

[0176] In some embodiments, the ingestible composition includes a sweetener. The sweetener can be present at any appropriate concentration, depending on factors such as the sweetener's potency and solubility.

[0177] In general, the edible compositions disclosed herein may include any suitable sweetener or combination of sweeteners. In some embodiments, the sweetener is a sweetener composition comprising common sugar sweeteners, e.g., sucrose, fructose, glucose, and natural sugars, e.g., corn syrup (including isomerized sugar) or other syrups or sweetener concentrates derived from natural fruit and plant 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-psicose, L-ribose, D-tagatose, L-glucose, L-fucose, L-albinose, D-turanose, and D-leucrose. In some embodiments, the sweetener is selected from semi-synthetic "sugar alcohol" sweeteners such as erythritol, isomalt, lactitol, mannitol, sorbitol, xylitol, and maltodextrin. In some embodiments, the sweetener is selected from artificial sweeteners such as aspartame, saccharin, acesulfame-K, cyclamate, sucralose, and alitame. In some embodiments, the sweetener is selected from the group consisting of cyclamic acid, mogrosides, tagatose, maltose, galactose, mannose, sucrose, fructose, lactose, allulose, neotame and other aspartame derivatives, glucose, D-tryptophan, glycine, maltitol, lactitol, isomalt, hydrogenated glucose syrup (HGS), hydrogenated starch hydrolysate (HSH), stevioside, rebaudioside A, other sweet stevia-based glycosides, chemically modified steviol glycosides (e.g., glucosylated steviol glycosides), mogrosides, chemically modified mogrosides (e.g., glucosylated mogrosides), caramel, and other guanidine-based sweeteners. In some embodiments, the additional 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 additional sweetener is a sugar.In some embodiments, the additional sweetener is a combination of one or more sugars and other natural and artificial sweeteners. In some embodiments, the additional sweetener is a 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 is sucrose. In some embodiments, the sugar is a combination of fructose and glucose.

[0178] In some embodiments, the sweetener may include, for example, 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 plant sources, or semi-synthetic "sugar alcohol" sweeteners such as polyols. Non-limiting examples of polyols in some embodiments include erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, isomalt, propylene glycol, glycerol (glycerin), sreitol, galactitol, palatinose, reduced isomalt-oligosaccharides, reduced xylo-oligosaccharides, reduced gentio-oligosaccharides, reduced maltose syrup, reduced glucose syrup, isomaltulose, maltodextrin, and sugar alcohols, or any other carbohydrates or combinations thereof that can be reduced without adversely affecting the taste.

[0179] The sweeteners include agave inulin, agave nectar, agave syrup, amazake, blazein, brown rice syrup, coconut crystals, coconut sugar, coconut syrup, date sugar, fructan (also called inulin fiber, fructooligosaccharide, or oligofructose), green stevia powder, and stevia rebaudiana. Rebaudiana), 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 sweet stevia-based glycosides, stevioside, stevioside extract, honey, Jerusalem artichoke syrup, licorice root, monk fruit (fruit, powder, or extract), lucuma (fruit, powder, or extract), maple sap (e.g., Acer saccharum, Acer nigrum, Acer rubrum, Acer saccharinum) Examples of sap include that extracted from Acer platanoides, Acer negundo, Acer macrophyllum, Acer grandidentatum, Acer glabrum, and Acer mono), maple syrup, maple sugar, walnut sap (for example, that extracted from Juglans cinerea, Juglans nigra, Juglans ailatifolia, and Juglans regia), and birch sap (for example, that extracted from Betula papyrifera and Betula arganiensis). Betula alleghaniensis, Betula lenta, Betula nigra, Betula populifolia,Examples include sap extracted from Betula pendula, sycamore sap (e.g., sap extracted from Platanus occidentalis), ironwood sap (e.g., sap extracted from Ostrya virginiana), muscovado, molasses (e.g., molasses), molasses sugar, monatin, monellin, cane sugar (also called natural sugar, unrefined cane sugar, or sucrose), palm sugar, panocha, pironchilo, lapadula, raw sugar, rice syrup, sorghum, sorghum syrup, cassava syrup (also called tapioca syrup), thaumatin, yacon root, malt syrup, barley malt syrup, barley malt flour, beet sugar, cane sugar, crystalline fruit juice, caramel Carbitol, carob syrup, caster sugar, hydrogenated starch aqueous extract, hydrolyzed sugarcane juice, hydrolyzed starch, invert sugar, anethole, arabinogalactan, alope syrup, P-4000, acesulfame potassium (also called acesulfame K or ace K), alitame (also called acreme), advantame, aspartame, bayunoside, neotame, benzamide derivative, bernadame, canderel Carrelame and other guanidine-based sweeteners, vegetable fiber, corn sugar, coupling sugars, curculin, cyclamate, cyclocarioside I, demerara, dextran, dextrin, saccharified malt, dulcin, sucrose, valzin, dulcoside A, dulcoside B, emulin, enoxolone, maltodextrin, saccharin, estragole, ethylmaltol, glycine, gluconic acid, gluconolactone, glucosamine, glycine Glycolonic acid, glycerol, glycine, glycifylline, glycyrrhizin, glycyrrhetinic acid monoglucuronide, golden sugar, yellow sugar, golden syrup, granulated sugar, gynostema, hernandarsin, isomerized liquid sugar, jalab, chicory root dietary fiber, kynurenine derivatives (including N'-formyl-kynurenine, N'-acetyl-kynurenine, and 6-chloro-kynurenine), galactitol, litesse, ligicane,Lycacin, Ragdunem, Guanidine, Phalernum, Mavinrin I, Mavinrin II, Maltol, Multisorb, Maltodextrin, Maltotriol, Mannosamine, Miraculin, Starch Syrup, Mogrosides (e.g., Mogroside IV, Mogroside V, and Neomogroside), Muclodiosides, Nanosugars, Naringin Dihydrochalcone, Neohesperidin Dihydrochalcone, Nib Sugar, Nigero-Oligosaccharides, Norbu, Orgate Syrup, Osradin, Pekmez, Pentadin, Periandrin I, Perillaldehyde, Perillartin, Petophyllum, Phenylalanine, Florisoside I, Florozidine, Phylodulcin, Polyglycitol Syrup, Polypodoside A, Pterocarioside A, Pterocarioside B, Reviana, Purified Syrup, Rub Syrup (rub Examples of sweeteners that may be natural or synthetic include, but are not limited to, syrup, rubusoside, selligueain A, sugar, siamenoside I, Shiraitia grosvenori, soybean oligosaccharide, Splenda, SRI oxime V, steviol glycoside, steviol bioside, stevioside, stroging 1, 2, and 4, sucronate, scrononate, sugar, suosan, phlorizin, super aspartame, tetrasaccharide, slaytol, treacle, trilobtain, tryptophan and its derivatives (6-trifluoromethyl-tryptophan, 6-chloro-D-tryptophan), vanilla sugar, boremitol, chanoxyl syrup, aspartame-acesulfame, asgurin, and any combination or blend of two or more of these.

[0180] In further embodiments, the sweetener may be a chemically or enzymatically modified natural high-potency sweetener. Examples of modified natural high-potency sweeteners include glycosylated natural high-potency sweeteners such as glycosyl-, galactosyl-, or fructosyl- derivatives containing 1 to 50 glycoside residues. Glycosylated natural high-potency sweeteners may be prepared by enzymatic transglycosylation reactions catalyzed by various enzymes having transglycosylation activity. In some embodiments, the modified sweetener may be substituted or unsubstituted.

[0181] In some embodiments, the flavoring agent comprises one or more sweetness-enhancing compounds. Such sweetness-enhancing compounds include naturally derived compounds, such as hesperitin dihydrochalcone, hesperitin dihydrochalcone-4'-O'glucoside, neohesperitin dihydrochalcone, blazein, hesperidin, phyllodultin, naringenin, naringin, phloretin, glucosylated steviol glycoside, (2R,3R)-3-acetoxy-

[0182] Examples include, but are not limited to, any compounds 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, as well as U.S. Patent Publication No. 2017 / 0119032. As used herein, the term "glucosylated steviol glycoside" refers to the product of enzymatically glucosylated natural steviol glycoside compounds. Glucosylation generally occurs via glycosidic bonds such as α-1,2, α-1,4, α-1,6, β-1,2, β-1,4, and β-1,6 bonds. In some embodiments of any of the embodiments described above, the edible composition comprises 3-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]thiadiazine-5-yl)oxy)-2,2-dimethyl-N-propyl-propanamide or N-(1-((4-amino-2,2-dioxo-1H-benzo[c][1,2,6]-thiadiazine-5-yl)oxy)-2-methyl-propan-2-yl)isonicotinamide.

[0183] In some further embodiments, the flavoring agent comprises one or more umami-enhancing compounds. Such umami-enhancing compounds include, but are not limited to, compounds of natural origin or synthetic compounds, as described in, for example, U.S. Patent Nos. 8,735,081, 8,124,121, and 8,968,708, or International Publication Nos. 2021 / 063942, 2022 / 231918, and 2022 / 231908. In some embodiments, the umami-enhancing compound is (2R,4R)-1,2,4-trihydroxyheptadeca-16-ene, (2R,4R)-1,2,4-trihydroxyheptadeca-16-yin, 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-(heptan-4-yl)benzo[d][1,3]dioxol-5-carboxamide.

[0184] In some embodiments, the ingestible composition comprises one or more compounds commonly used in savory products. Such flavorings include glutamates (such as MSG), alginates, avocadene, avocadin, purine ribonucleotides (such as inosine monophosphate (IMP) and guanosine monophosphate (GMP)), yeast extracts (as described above), fermented foods, cheese, garlic or extracts thereof, gamma-glutamyl-containing polypeptides, gamma-glutamyl-containing oligopeptides (such as gamma-glutamyl-containing tripeptides), flavor modifiers (such as cinnamamide or its derivatives), nucleotides, oligonucleotides, plant extracts, food extracts, or any combination thereof.

[0185] In some further embodiments, the flavoring comprises one or more cooling-enhancing compounds. Such cooling-enhancing compounds include, but are not limited to, naturally occurring compounds such as menthol or its analogues, or synthetic compounds such as any compounds described in U.S. Patent No. 9,394,287 and U.S. Patent No. 10,421,727.

[0186] In some further embodiments, the flavoring comprises one or more bitterness-blocking compounds. Such bitterness-blocking compounds include, but are not limited to, naturally occurring compounds such as menthol or its analogues, or synthetic compounds such as any compound described in, for example, U.S. Patent No. 8,076,491, U.S. Patent No. 8,445,692, and U.S. Patent No. 9,247,759, or International Publication No. 2020 / 033669. In some embodiments, the bitterness-blocking compound is 3-(1-((3,5-dimethylisoxazole-4-yl)-methyl)-1H-pyrazole-4-yl)-1-(3-hydroxybenzyl)-imidazolidined-2,4-dione.

[0187] In some further embodiments, the flavoring agent comprises one or more acidity-modulating compounds.

[0188] In some further embodiments, the flavoring agent comprises one or more mouthfeel-modifying or mouthfeel-enhancing compounds. Examples of such mouthfeel-modifying compounds include, but are not limited to, polymethoxylated flavones, tannins, cellulosic materials, and bamboo powder.

[0189] In some further embodiments, the flavoring agent comprises one or more flavor-masking compounds. Such flavor-masking compounds include, but are not limited to, cellulosic materials, materials extracted from fungi, materials extracted from plants, citric acid, and carbonates (or carbonates).

[0190] In some embodiments, the above-mentioned flavor-modifying compounds are included to enhance other flavor substances that may be present in the edible composition itself or that may be contained in a flavored product using such a composition. Such flavor substances include sweeteners, umami substances, savory substances, bitter substances, and sour substances.

[0191] In some embodiments, the ingestible material 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 (Fe 2+ ) salt or ferrous (Fe 2+ ) is a complex. In some embodiments, the metal compound is a ferrous (Fe) complex such as ferrous sulfate, ferrous lactate, ferrous fumarate, ferrous gluconate, ferrous succinate, ferrous chloride, ferrous oxalate, ferrous nitrate, ferrous citrate, ferrous ascorbate, etc. 2+ ) salts, ferric citrate, ferric phosphate, or any combination thereof. In some other embodiments, the metal compound is ferric (Fe) such as ferric pyrophosphate. 3+ ) salt or ferric (Fe 3+ ) is a complex. In some embodiments, the iron compound is ferrous lactate, ferrous sulfate, or any combination thereof.

[0192] In some embodiments, the iron compound is a heme-containing protein. As used herein, the term “heme-containing protein” includes any polypeptide covalently or noncovalently bonded to the heme portion. In some embodiments, the heme-containing polypeptide is globin and may include a globin fold containing a series of 7 to 9 alpha-helices. The globin-type protein may be of any class (e.g., class I, class II, or class III) and, in some embodiments, may transport or store oxygen. For example, the heme-containing protein may be non-symbiotic hemoglobin or leghemoglobin. The heme-containing polypeptide may be a monomer, such as a single polypeptide chain, or it may be a dimer, trimer, tetramer, and / or higher-order oligomer. Oxygenated Fe of heme-containing protein 2+ The lifespan of the state may be similar to that of myoglobin, or may exceed it by 10%, 20%, 30%, 40%, 50%, or even 100% or more, under the conditions under which the heme protein-containing consumables are manufactured, stored, handled, or prepared for consumption.

[0193] Non-limiting examples of heme-containing proteins include androglobin, cytoglobin, globin E, globin X, globin Y, hemoglobin, myoglobin, erythrocruorin, betahemoglobin, alphahemoglobin, protoglobin, cyanoglobin, cytoglobin, histoglobin, neuroglobin, chlorocruorin, cleaved hemoglobin (e.g., HbN or HbO), cleaved 2 / 2 globin, hemoglobin 3 (e.g., Glb3), cytochrome, or peroxidase.

[0194] Heme-containing proteins can be used in the edible compositions described herein and may be derived from mammals (e.g., livestock such as cows, goats, sheep, pigs, bulls, or rabbits), birds, plants, algae, fungi (e.g., yeasts or filamentous fungi), ciliates, or bacteria. For example, heme-containing proteins may be derived from mammals such as livestock (e.g., cows, goats, sheep, pigs, fish, bulls, or rabbits) or birds such as turkeys or chickens.Heme-containing proteins are found in Nicotiana tabacum or Nicotiana sylvestris (tobacco), Zea mays (corn), Arabidopsis thaliana, legumes such as Glycine max (soybean), Cicer arietinum (garbanzo or chickpea), Pisum sativum (pea) varieties such as garden pea or snap pea, Phaseolus vulgaris varieties of kidney beans such as green beans, black beans, white beans, northern beans, or pinto beans, and Vigna unguiculata. Cowpea (Unguiculata), Vigna radiata (Mung bean), Lupinus albus (Lupin), or Medicago sativa (Alfalfa); Brassica napus (Canola), Triticum species (Wheat including grains, and Spelt wheat); Gossypium hirsutum (Cotton); Oryza sativa (Rice); Zizania species (Zizania latifolia); Helianthus annuus (Sunflower); Beta vulgaris (Sugar beet); Pennisetum glaucum It may be derived from plants such as glaucum (pearl millet); species of the genus Chenopodium (quinoa); species of the genus Sesamum (sesame); Linum usitatissimum (flax); or Hordeum vulgare (barley).Heme-containing proteins can be isolated from fungi such as budding yeast (Saccharomyces cerevisiae), Pichia pastoris, Magnaporthe oryzae, Fusarium graminearum, Aspergillus oryzae, Trichoderma reesei, Myceliopthera thermophile, Kluyveramyces lactis, or Fusarium oxysporum. Heme-containing proteins can be isolated from bacteria such as Escherichia coli, Bacillus subtilis, Bacillus licheniformis, Bacillus megaterium, Synechocystis species, Aquifex aeolicus, Methylacidiphilum infernorum, or thermophilic bacteria such as Thermophilus species. The sequences and structures of numerous heme-containing proteins are publicly known. For example, see Reedy et al., Nucleic Acids Research, 2008, Vol. 36, Database issue D307-D313 and the Heme Protein Database available on the World Wide Web at http: / / hemeprotein.info / heme.php.

[0195] In some embodiments, non-symbiotic hemoglobin may be derived from any plant. In some embodiments, non-symbiotic hemoglobin may be derived from plants selected from the group consisting of soybeans, sprouted soybeans, alfalfa, golden flax, black beans, black-eyed peas, northern beans, tobacco, peas, chickpeas, moon beans, cowpeas, pinto beans, pod peas, quinoa, sesame, sunflowers, wheat grains, spelt, barley, wild rice, and rice.

[0196] In some embodiments, the heme-containing protein is leghemoglobin, such as leghemoglobin from soybeans, peas, or cowpeas.

[0197] Heme-containing proteins or other proteins can also be recombinantly produced using polypeptide 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, or mammalian cells). For example, leghemoglobin can be recombinantly produced in Escherichia coli (E. coli) or Pichia pastoris. In some cases, heme-containing proteins can be synthetically produced using standard polypeptide synthesis techniques (such as liquid-phase polypeptide synthesis techniques or solid-phase polypeptide synthesis techniques). In some cases, heme-containing proteins can be produced using in vitro transcription-translation techniques.

[0198] Heme-containing proteins or iron salts can be used at any appropriate concentration. Examples are provided in International Publication No. 2015 / 153666, which is incorporated herein by reference.

[0199] The iron compound can constitute any appropriate weight of the ingestible particles. In some embodiments, the iron compound constitutes 0.1% to 10% by weight, or 0.2% to 5% by weight, or 0.5% to 3% by weight of the ingestible composition, based on the total dry weight of the ingestible composition.

[0200] Other additives In some embodiments, the ingestible composition includes various other additives such as emulsifiers, bulking agents, and thickening agents.

[0201] For example, in some embodiments, the edible 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 includes lecithin. Other 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 and can be adjusted to form a stable emulsion of other components in the edible composition, for example, when incorporated into a flavored product.

[0202] In some cases, it may be desirable to include additives that help adjust the viscosity of the edible composition (for example, when the edible composition is introduced into or contains water). Such adjustments can be made using a variety of salts and acids. In some embodiments, the edible composition or the resulting flavored product comprises 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, monopotassium phosphate, zinc chloride, zinc sulfate, or any mixture thereof. In some embodiments, the edible composition or the resulting flavored product also comprises one or more acids that can 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, monopotassium phosphate, gluconic acid, gluconolactone, glucuronic acid, glycyrrhetinic acid, folic acid, pantothenic acid, or mixtures thereof.

[0203] In certain embodiments, the ingestible composition is For example, acids including citric acid, phosphoric acid, ascorbic acid, sodium sulfate, lactic acid, or tartaric acid; For example, bittering ingredients including caffeine, quinine, green tea, catechins, polyphenols, green robusta coffee extract, green coffee extract, potassium chloride, menthol, or proteins (e.g., proteins and protein isolates derived from plants, algae, or fungi); For example, colorants containing caramel color, Red No. 40, Yellow No. 5, Yellow No. 6, Blue No. 1, Red No. 3, purple carrot juice, black carrot juice, purple sweet potato juice, vegetable juice, fruit juice, beta-carotene, turmeric curcumin, or titanium dioxide; For example, preservatives containing sodium benzoate, potassium benzoate, potassium sorbate, sodium metabisulfate, sorbic acid, or benzoic acid; For example, antioxidants containing ascorbic acid, disodium calcium EDTA, alpha-tocopherol, mixed tocopherols, rosemary extract, grape seed extract, resveratrol, or sodium hexametaphosphate; For example, resveratrol, CoQ10, omega-3 fatty acids, theanine, choline chloride (citocorin), fiber sol, inulin (chicory root), taurine, ginseng extract, guanana extract, ginger extract, L-phenylalanine, L-carnitine, L-tartrate, D-gluconolactone, inositol, bioflavonoids, echinacea, ginkgo biloba, yerba mate, flaxseed oil, Garcinia cambogia rind extract, white tea extract, ribose, milk thistle extract, grape seed extract, pyrodyxin HCl (vitamin B6), cyanobalamin (vitamin B12), niacin Vitamins or functional ingredients containing amide (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; For example, turbiding agents containing ester gun, brominated vegetable oil (BVO), or sucrose acetate isobutyrate (SAIB); For example, buffering agents containing sodium citrate, potassium citrate, or salts; Propylene glycol, ethyl alcohol, glycerin, gum arabic (acacia gum), modified corn starch, silicon dioxide, magnesium carbonate, or tricalcium phosphate; or For example, starch and stabilizers including polysorbate 60, polysorbate 80, medium-chain triglycerides, etc. This may include, but is not limited to, any additional ingredient or combination of ingredient ingredients commonly used in food and beverage products.

[0204] In some embodiments, component (a) may further include galactooligosaccharides, fructooligosaccharides, acacia fiber, soluble pea fiber, soluble wheat fiber, arabinoxylan, isomaltoligosaccharides, xylooligosaccharides, and the like.

[0205] The edible composition may contain any of several raw material components, such as raw material components typically found in alternative meat products.

[0206] For example, in some embodiments, the edible composition includes a flavored water-in-oil emulsion according to any embodiment described in International Publication No. 2020 / 260628, which is incorporated herein by reference.

[0207] In some embodiments, the edible composition includes an encapsulated flavor composition according to any of the embodiments described in International Publication No. 2021 / 104846, which is incorporated herein by reference.

[0208] In some embodiments, the ingestible composition further comprises a carrier and, optionally, at least one adjuvant. The term “carrier” typically refers to an inert auxiliary substance, such as a solvent, binder, filler, or other inert medium, which is used in combination with the compound and one or more optionally selected adjuvants to form a formulation. For example, water or starch may be the carrier of the flavored product. In some embodiments, the carrier is the same as the diluent for reconstituting the flavored product, and in other embodiments, the carrier is different from the diluent. As used herein, the term “carrier” includes, but is not limited to, edible carriers.

[0209] The term “adjuvant” refers to an additive that complements, stabilizes, maintains or enhances the intended function or efficacy of an active ingredient, such as a compound of the Disclosure. In one embodiment, at least one adjuvant comprises one or more flavoring agents. The flavoring agents may be any flavor known to those skilled in the art or to consumers, such as chocolate, coffee, tea, mocha, French vanilla, peanut butter, chai, or a combination thereof. In another embodiment, at least one adjuvant comprises one or more raw material components 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 contents of which are incorporated herein by reference in whole for any purpose.

[0210] An ingestible composition may further include, as at least one adjuvant, a freezing point depressant, a nucleating agent, or both. A freezing point depressant is an ingestible compound or agent that can lower the freezing point of a liquid or solvent to which the compound or agent is added. That is, a liquid or solution containing a freezing point depressant will have a lower freezing point than a liquid or solvent without a freezing point depressant. In addition to lowering the initial freezing point, freezing point depressants can also reduce the water activity of the flavored product. Examples of freezing point depressants include, but are not limited to, carbohydrates, oils, ethyl alcohol, polyols, such as glycerol, and combinations thereof. A nucleating agent is an ingestible compound or agent that can promote nucleation. The presence of a nucleating agent in a flavored product can improve the mouthfeel of frozen blushes and help maintain the physical properties and performance of the blush at freezing temperatures by increasing the number of desirable ice crystallization centers. Examples of nucleating agents include, but are not limited to, calcium silicate, calcium carbonate, titanium dioxide, and combinations thereof.

[0211] In some embodiments, the ingestible composition is formulated to have a low water activity to extend its shelf life. Water activity is the ratio of the vapor pressure of water in the formulation to the vapor pressure of pure water at the same temperature. In one embodiment, the ingestible composition has a water activity of less than about 0.85. In another embodiment, the ingestible composition has a water activity of less than about 0.80. In yet another embodiment, the ingestible composition has a water activity of less than about 0.75.

[0212] Flavored products In certain embodiments, the Disclosure provides flavored products comprising an edible composition according to any of the embodiments described above. In some embodiments, the flavored product is a food product such as a meat or dairy alternative, e.g., a non-animal-based ground beef replica. In some other embodiments, the flavored product is an animal feed product, such as a pet food product. In such flavored products, the edible composition may, in some embodiments, be used in combination with an animal-based product to reduce the amount of animal fat or animal product in the edible product. In other embodiments, the flavored product does not contain an animal-based product and uses the edible composition to create an analogue or replica of a meat product, such as ground beef pate.

[0213] In embodiments where the flavored product is a beverage, the beverage may be selected from the group consisting of fortified sparkling beverages, cola, lemon-lime flavored sparkling beverages, orange flavored sparkling beverages, grape flavored sparkling beverages, strawberry flavored sparkling beverages, pineapple flavored sparkling beverages, ginger ale, root beer, fruit juice, fruit-flavored juice, juice drink, nectar, vegetable juice, vegetable-flavored juice, sports drink, energy drink, fortified water drink, vitamin-fortified water, near-water drink, coconut water, tea-type drink, coffee, cocoa drink, beverage containing dairy ingredients, beverage containing cereal extract, and smoothie. In some embodiments, the beverage may be a soft drink.

[0214] In any aspect and specific embodiment of the embodiments described herein that refer to a flavored product, the flavored product is a product that does not exist naturally, such as a packaged food or beverage product.

[0215] Further non-limiting examples of food and beverage products or formulations include sweet coatings, frostings or glazes for any entities that fall under categories such as soups, dried processed foods, beverages, ready meals, canned or preserved foods, frozen processed foods, chilled processed foods, snack foods, baked goods, confectionery, dairy products, ice cream, meal replacements, pasta and noodle categories, as well as sauces, dressings, condiments, baby food, and / or spreads.

[0216] Generally, the soup category refers to canned / preserved, dehydrated, instant, chilled, UHT, and frozen soups. For the purposes of this definition, soup means a food prepared from meat, poultry, fish, vegetables, grains, fruits, and other raw material ingredients, cooked in a liquid which may contain some or all visible parts of those raw material ingredients. Soup may be clear (as broth) or thick (as chowder), smooth, pureed or lumpy, ready to serve, semi-condensed or condensed, served hot or cold, as an appetizer, as a main course, or as a snack between meals (to be drunk little by little like a beverage). Soup may be used as a raw material ingredient to cook other food ingredients, ranging from broths (consommé) to sauces (cream or cheese-based soups).

[0217] The dehydrated and prepared foods category typically means: (i) cooking aids, such as powders, granules, pastes, concentrated liquid products, such as concentrated bouillons, bouillons, and bouillon-like products in compressed cube, tablet, powder, or granular form, sold separately (regardless of technology) as finished products or as ingredients in products, sauces, and recipe mixes; and (ii) meal solution products, such as dehydrated and freeze-dried soups, including dehydrated soup mixes, dehydrated instant soups, and dehydrated ready-to-cook meals. Meals and single-serving main dishes, including soups, dehydrated or room-temperature preparations of ready-made dishes, pasta, potato and rice dishes, and (iii) meal embellishments (whether dehydrated, liquid or frozen), sold as finished products or as ingredients in products, including seasonings, marinades, salad dressings, salad toppings, dips, breadcrumbs, batter mixes, shelf-stable spreads, barbecue sauces, liquid recipe mixes, concentrates, sauces or sauce mixes, such as salad recipe mixes.

[0218] The beverage category typically refers to beverages, beverage mixes, and concentrates, and includes, but is not limited to, carbonated and non-carbonated beverages, alcoholic and non-alcoholic beverages, ready-to-drink beverages, liquid concentrate formulations for making beverages such as soda, and dry powder beverage pre-mixes. The beverage category also includes alcoholic beverages, soft drinks, sports drinks, isotonic beverages, and hot drinks. Alcoholic beverages include, but are not limited to, beer, cider / berry, FAB, wine, and spirits. Soft drinks include carbonated drinks, e.g., cola and non-cola carbonated drinks; fruit juices, e.g., juices, nectars, juice drinks, and fruit-flavored drinks; bottled water, e.g., sparkling water, spring water, and purified water / table water; functional drinks, e.g., sports drinks, energy drinks, or elixir drinks, which may be carbonated or non-carbonated; and concentrates, e.g., ready-to-drink liquid and powder concentrates, but are not limited to these. Examples of hot or cold beverages include coffee or iced coffee, such as freshly brewed, instant, and blended coffee; tea or iced tea, such as black tea, green tea, white tea, oolong tea, and flavored tea; and other beverages containing flavorings, malt, or plant-based powders, granules, blocks, or tablets mixed with milk or water.

[0219] The snack food category generally refers to any food that can be a light, informal meal, including but not limited to sweet snacks, savory snacks, and snack bars. Examples of snack foods include, but are not limited to, fruit snacks, chips / crisps, extruded snacks, tortillas / corn chips, popcorn, pretzels, nuts, and other sweet and savory snacks. Examples of snack bars include, but are not limited to, granola / muesli bars, breakfast bars, energy bars, fruit bars, and other snack bars.

[0220] The baked goods category generally refers to any edible product prepared in a manner that includes exposure to heat or excessive sunlight. Examples of baked goods include, but are not limited to, bread, buns, cookies, muffins, cereals, toaster pastries, pastries, waffles, tortillas, biscuits, pies, bagels, tarts, quiches, cakes, any baked food, and any combination thereof.

[0221] The ice cream category generally refers to frozen desserts containing cream, sugar, and flavorings. Examples of ice cream include, but are not limited to, impulse ice cream; takeaway ice cream; frozen yogurt and artisanal ice cream; and soy, oat, bean (e.g., adzuki beans and mung beans) and rice-based ice cream.

[0222] The confectionery category generally refers to edible products that have a sweet taste. Examples of confectionery include, but are not limited to, candies, gelatin, chocolate confectionery, sugar candies, gum, and any combination of these.

[0223] The meal replacement category generally refers to any food product intended to replace a regular meal, particularly for people with health or fitness concerns. Examples of meal replacements include, but are not limited to, slimming products and recovery products.

[0224] The ready meal category generally refers to any food that can be served as a meal without extensive cooking or processing. Ready meals include products in which manufacturers have added recipe "skills" to provide a high level of preparation, completion, and convenience. Examples of ready meals include, but are not limited to, canned / preserved, frozen, dried, and chilled ready meals; dinner mixes; frozen pizzas; chilled pizzas; and prepared salads.

[0225] Pasta and noodle categories include, but are not limited to, any pasta and / or noodles, including canned, dried, and chilled / fresh pasta; and plain, instant, chilled, frozen, and snack noodles.

[0226] The canned / preserved food category includes, but is not limited to, canned / preserved meat and meat products, fish / seafood, vegetables, tomatoes, beans, fruits, ready meals, soups, pasta, and other canned / preserved foods.

[0227] Frozen processed foods include, but are not limited to, frozen processed red meat, processed poultry, processed fish / seafood, processed vegetables, meat substitutes, processed potatoes, bakery products, desserts, ready meals, pizzas, soups, noodles, and other frozen foods.

[0228] The dried processed foods category includes, but is not limited to, rice, dessert mixes, dried ready meals, dehydrated soups, instant soups, dried pasta, plain noodles, and instant noodles. The chilled processed foods category includes, but is not limited to, chilled processed meats, processed fish / seafood products, lunch kits, fresh cut fruit, ready meals, pizzas, prepared salads, soups, fresh pasta, and noodles.

[0229] The sauces, dressings, and condiments category includes, but is not limited to, tomato pastes and purees, bouillon / stock cubes, herbs and spices, monosodium glutamate (MSG), table sauces, soy-based sauces, pasta sauces, wet / cooking sauces, dry sauces / powder mixes, ketchup, mayonnaise, mustard, salad dressings, vinaigrettes, dips, pickle products, and other sauces, dressings, and condiments.

[0230] The baby food category includes, but is not limited to, milk or soy-based preparations, as well as cooked, dried, and other baby foods.

[0231] The spread category includes, but is not limited to, jams and preserves, honey, chocolate spreads, nut-based spreads, and yeast-based spreads.

[0232] The dairy category generally refers to edible products produced from the milk of mammals. Examples of dairy products include, but are not limited to, drinking milk, cheese, yogurt, and sour milk drinks, as well as other dairy products.

[0233] Additional examples of flavored products, particularly food and beverage products or formulations, are provided below. Exemplary edible compositions include one or more confections, chocolate confections, tablets, countlines, selflines / softlines, boxed assortments, standard boxed assortments, and twist-wrapped miniatures. Miniatures), seasonal chocolates, chocolates with toys, alfajores, other chocolate confections, mints, standard mints, power mints, boiled sweets, lozenges, gum, jelly and chews, toffee, caramel and nougat, medicinal candies, lollipops, licorice, other sugar confections, bread, packaged / industrial bread, unpackaged / artisan bread, pastries, cakes, packaged / industrial cakes, unpackaged / artisan cakes, cookies, chocolate-coated biscuits, sandwich biscuits, filling biscuits, savory biscuits and crackers, bread substitutes, breakfast cereals, RTE cereals, family breakfast cereals, flakes, muesli, other cereals, children's breakfast cereals, hot cereals, ice cream, impulse ice cream, single serving dairy ice cream, single serving water ice cream, multi-pack dairy ice cream, Multi-pack water ice cream, takeaway ice cream, takeaway dairy ice cream, ice cream desserts, bulk ice cream, takeaway water ice cream, frozen yogurt, artisan ice cream, dairy products, milk, raw milk / pasteurized milk, whole raw milk / pasteurized milk, semi-skimmed milk / pasteurized milk, long-life / UHT milk, whole long-life / UHT milk, semi-skimmed long-life / UHT milk, non-fat long-life / UHT milk, goat milk, condensed milk / unsweetened condensed milk, plain condensed milk / unsweetened condensed milk, flavored, functional, and other condensed milk, flavored milk beverages, dairy-only flavored milk beverages, fruit juice flavored dairy drinks, soy milk, fermented milk drinks, fermented dairy drinks, coffee whitener, powdered milk, flavored powdered milk drinks, cream, cheese, processed cheese, spreadable processed cheese, unspreadable processed cheese, unprocessed cheese, spreadable unprocessed cheese,Hard cheese, packaged hard cheese, unpackaged hard cheese, yogurt, plain yogurt / natural yogurt, flavored yogurt, fruit yogurt, probiotic yogurt, drinking yogurt, regular drinking yogurt, probiotic drinking yogurt, frozen storage stable desserts, dairy-based desserts, soy-based desserts, frozen snacks, fromage frais and quark, plain fromage frais and quark, flavored fromage frais and quark, savory fromage frais and quark, sweet and savory snacks, fruit snacks, chips / crisps, extruded snacks, tortilla / corn chips, popcorn, pretzels, nuts, other sweet and savory snacks, snack bars, granola bars, breakfast bars, energy bars, fruit bars, other snack bars, meal replacements, slimming products, fatigue drinks, ready meals, canned ready meals, frozen ready meals, dried ready meals, frozen ready meals, dinner mixes, frozen pizzas, soups, canned soups, dehydrated soups, instant soups, frozen soups, Hot soups, frozen soups, pasta, canned pasta, dried pasta, frozen / fresh pasta, noodles, plain noodles, instant noodles, cup / bowl instant noodles, pouch 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 meals, 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 Frozen potatoes, frozen bakery products, frozen desserts, frozen ready meals, frozen pizzas, frozen soups, frozen noodles, other frozen foods, dried foods, dessert mixes, dried ready meals, dehydrated soups, instant soups, dried pasta, plain noodles, instant noodles, cup / bowl instant noodles, pouch instant noodles, frozen foods, frozen processed meats, frozen fish / seafood products, frozen processed fish, frozen coated fish, frozen smoked fish, frozen lunch kits, frozen ready meals, frozen pizzas, frozen soups, frozen / fresh pasta, frozen noodles, oils and fats, olive oil, vegetable seed oils, cooking oils and fats, butter, margarine,Examples include spreadable oils and fats, functional spreadable oils and fats, sauces, dressings and condiments, tomato paste and puree, bouillon / stock cubes, stock cubes, gravy granules, liquid stocks and fonds, herbs and spices, fermented sauces, soy-based sauces, pasta sauces, wet sauces, dry sauces / powder mixes, ketchup, mayonnaise, regular mayonnaise, mustard, salad dressings, regular salad dressings, low-fat salad dressings, vinaigrettes, dips, pickle products, other sauces, dressings and condiments, baby food, formula, standard formula, follow-on formula, toddler formula, hypoallergenic formula, cooked baby food, dried baby food, other baby food, spreads, jams and candied foods, honey, chocolate spreads, nut-based spreads, and yeast-based spreads. Examples of edible compositions include confectionery, bakery products, ice cream, dairy products, sweet and savory snacks, snack bars, meal replacements, ready meals, soups, pasta, noodles, canned foods, frozen foods, dried foods, chilled foods, oils and fats, baby food or spreads, or mixtures thereof. Ideally, examples of edible compositions include solid or liquid concentrates for preparing breakfast cereals, sweetened beverages, or beverages that allow for a reduction in the concentration of previously known sugar sweeteners or artificial sweeteners.

[0234] Some embodiments provide chewable compositions which may or may not be intended to be swallowed. In some embodiments, the chewable compositions may be gums, chewing gums, sugared gums, sugar-free gums, functional gums, or bubble gums which are individually or in combination contain the compounds disclosed and described herein.

[0235] Non-animal protein materials and products made therefrom Products intended to replace or substitute meat or dairy products often rely on a variety of non-animal materials, such as fibers and proteins derived from plants, algae, or fungi, to simulate the texture and flavor of meat or dairy products. Non-exclusive examples of such plant-based proteins include soy protein, pea protein, bean protein, and grain protein. Due to compositional differences between such plant-based and animal-based materials, such as the lack of glutamic acid-containing proteins and glutathione, these products may lack the umami or richness that consumers traditionally associate with meat or dairy products.

[0236] Accordingly, in certain embodiments, the present disclosure provides a flavored product comprising an edible composition containing a plurality of microparticles (according to any of the embodiments and embodiments described above). In some further embodiments, the flavored product may include any combination of the above features for an edible 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 beverages, meal replacement beverages, or other similar products. In some other embodiments, the flavored product is a meat replacement product such as a plant-based chicken product (e.g., plant-based chicken nuggets), a plant-based beef product (e.g., plant-based burgers). 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 certain further embodiments, any such flavored product may contain additional ingredients and have additional features such as those typically used in the preparation and / or manufacture of such products. For example, such a plurality of microparticles (according to any of the embodiments described above) may be combined with other flavorings and flavor modifiers according to known techniques of the relevant art, and may even be encapsulated in certain materials. The appropriate concentrations of multiple particles are listed above.

[0237] In some further embodiments similar to those described above, proteins or starches from algae or fungal sources can be used instead of, or in combination with, plant starches or proteins.

[0238] Non-meat protein materials and products made therefrom Certain non-meat proteins, such as dairy proteins and bone broth-derived proteins, are commonly used in food products and are also marketed as main components of certain protein powders. Such proteins can impart flavors that lack the full umami or richness that consumers may desire. This is particularly true for protein isolates such as whey protein, collagen protein, and casein protein. Accordingly, this disclosure provides edible compositions comprising non-meat proteins and a plurality of microparticles (as in any of the above embodiments and models). The plurality of microparticles may be present in any suitable combination according to the embodiments described in the preceding sections of this disclosure. In some embodiments, the non-meat protein is bone protein, such as collagen protein derived from the bones of animals such as cattle, pigs, donkeys, horses, chickens, ducks, goats, geese, rabbits, lamb, sheep, buffalo, ostriches, and camels. In some embodiments, the non-meat protein is dairy protein, e.g., whey protein, casein protein, or any combination thereof. Milk can be the milk of any suitable animal, such as cows, donkeys, horses, sheep, buffaloes, or camels.

[0239] Multiple microparticles can also be included in certain food or beverage products that contain animal milk or ingredients derived from animal milk. Such products include cheese, cheese spread, yogurt, kefir, milk, processed dairy products, cottage cheese, sour cream, and butter.

[0240] Consumer care compositions and related uses and products In certain embodiments, the 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 comprises core-shell microcapsules having a core and a shell, the core comprising a fragrance compound.

[0241] In certain embodiments, the Disclosure provides a method for enhancing the fragrance of a consumer care composition, comprising the step of introducing one or more microparticles of a first embodiment into the consumer care composition. In some embodiments, the microparticles comprise core-shell microcapsules having a core and a shell, the core comprising a fragrance compound.

[0242] Further embodiments of the consumer care compositions referenced in connection with the methods and uses described above are described in more detail below.

[0243] In certain embodiments, the Disclosure provides consumer care compositions comprising a plurality of microparticles in a first embodiment or any embodiment thereof. In some embodiments, the consumer care compositions are in the form of household cleaning products, commercial cleaning products, dish soaps, laundry detergents, fabric softeners, fragrances, shower gels, shampoos, hair conditioners, hair styling products, skincare products, cosmetics, deodorants, antiperspirants, or self-tanning products.

[0244] In some embodiments, the consumer care composition comprises a plurality of microparticles and at least one active ingredient, selected from the group consisting of, for example, cosmetic ingredients, skincare ingredients, fragrance ingredients, flavoring ingredients, odor-preventing ingredients, antibacterial ingredients, fungicidal ingredients, pharmaceutical or pesticide ingredients, disinfectant ingredients, insect repellents or attractants, and mixtures thereof.

[0245] The microparticles of this disclosure exhibit good performance in terms of stability in challenging media.

[0246] 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, the microparticles being coacervate core-shell microcapsules whose core comprises at least one fragrance compound and optionally at least one cosmetic adjuvant or liquid cosmetic carrier.

[0247] Liquid cosmetic carriers are well known in the art. Some non-limiting examples include emulsions, e.g., solvents and surfactants, or solvents commonly used in cosmetics. 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 among the most commonly used. In the case of compositions containing both a cosmetic carrier and a cosmetic co-component, suitable cosmetic carriers other than those previously specified may also be ethanol, water / ethanol mixtures, limonene or other terpenes, isoparaffins, e.g., those known by the trademark ISOPAR (Exxon Chemical, Houston, Texas, USA), or glycol ethers and glycol ether esters, e.g., those known by the trademark DOWANOL (Dow Chemical Company, Midland, Michigan, USA). "Cosmetic co-component" as used herein means a compound that is not a microcapsule as defined above and is used in a fragrance preparation or composition to impart a pleasurable effect. In other words, in order for such co-components to be considered as flavorings, they must not merely have an odor, but must be recognized by those skilled in the art as being able to positively or pleasantly impart or alter the odor of the composition.

[0248] Fragrance compounds are well known in the art. Generally speaking, these fragrance compounds belong to a variety of chemical classifications, including alcohols, lactones, aldehydes, ketones, esters, ethers, acetates, nitriles, terpenoids, nitrogen- or sulfur-containing heterocyclic compounds, and essential oils, and these fragrance compounds may be of natural or synthetic origin. Many of these compounds are listed in reference to Arctander's book, Perfume and Flavor Chemicals (1969), or more recent versions thereof, or other works of similar nature, as well as the extensive patent literature in the field of cosmetics. It is also understood that these compounds may be compounds known to release various types of fragrance compounds in a controlled manner. Non-limiting examples of co-components 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, and trans-3-(dodecylthio)-1-(2,6,6-trimethyl-3-cyclohexen-1-yl)-1-butanone , 2-(dodecylthio)octan-4-one, 2-phenylethyloxo(phenyl)acetate, 3,7-dimethylocta-2,6-diene-1-yloxo(phenyl)acetate, (Z)-hexa-3-en-1-yloxo(phenyl)acetate, 3,7-dimethyl-2,6-octadiene-1-ylhexadecanoate, bis(3,7-dimethylocta-2,6-dien-1-yl)succinate, (2-((2-methylundeca-1-en-1-yl)oxy)ethyl)benzene, 1-methoxy-4-(3-methyl-4-phenethoxybuta-3-en-1-yl)benzene, (3-methyl-4-phenethoxybuta-3-en-1-yl)benzene, 1-(((Z)-hexa-3-en-1-yl)oxy)-2-methylundeca-1-ene, (2-((2-methyl Tylundeca-1-en-1-yl)oxy)ethoxy)benzene, 2-methyl-1-(octan-3-yloxy)undeca-1-ene, 1-methoxy-4-(1-phenethoxypropa-1-en-2-yl)benzene, 1-methyl-4-(1-phenethoxypropa-1-en-2-yl)benzene, 2-(1-phenethoxypropa-1-en-2-yl)naphthalene, (2-phenethoxyvinyl)be Examples include benzene, 2-(1-((3,7-dimethylocta-6-en-1-yl)oxy)prop-1-en-2-yl)naphthalene, (2-((2-pentylcyclopentylidene)methoxy)ethyl)benzene, 4-allyl-2-methoxy-1-((2-methoxy-2-phenylvinyl)oxy)benzene, (2-((2-heptylcyclopentylidene)methoxy)ethyl)benzene, 1-isopropyl-4-methyl-2-((2-pentylcyclopentylidene)methoxy)benzene, 2-methoxy-1-((2-pentylcyclopentylidene)methoxy)-4-propylbenzene, 3-methoxy-4-((2-methoxy-2-phenylvinyl)oxy)benzaldehyde, 4-((2-(hexyloxy)-2-phenylvinyl)oxy)-3-methoxybenzaldehyde, or mixtures thereof.

[0249] The term "cosmetic adjuvant" refers to a raw material component that can impart additional benefits such as color, specific lightfastness, and chemical stability. Such compounds are well known in the art.

[0250] The personal care composition may contain any appropriate amount of the fine particles of the present disclosure. In some embodiments, the personal care composition contains 0.01% to 30% by weight of fine particles, based on the total weight of the consumer care composition.

[0251] The microcapsules of this disclosure can be advantageously used in many application areas and can be used in consumer products. The microcapsules can be used in liquid form applicable to liquid consumer products and in powder form applicable to powder consumer products.

[0252] The consumer care composition may be in any suitable physical state, such as a 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 characteristics: a) The consumer care composition contains 2% to 65% by weight of surfactants, based on the total weight of the composition; b) Containing water or a water-miscible hydrophilic organic solvent; c) In the form of a fine particle slurry; and d) Contains unencapsulated fragrances.

[0253] In some embodiments, the consumer care composition is in powder form. In some such embodiments, the powder consumer care composition has one or more of the following features: a) The consumer care composition contains 2% to 65% by weight of surfactants, based on the total weight of the composition; b) In the form of microcapsule powder; and c) Contains fragrance powder different from any fragrance contained in the fine particles.

[0254] In embodiments where the plurality of microparticles comprise an encapsulated core containing a fragrance compound, consumer care compositions containing these microparticles can be used in a variety of scented consumer products, such as products belonging to fine fragrances or “functional” cosmetics. Functional cosmetics include personal care products such as hair care products, body cleansing products, skin care products, and hygiene products, as well as home care products such as laundry care products, surface care products, and air care products. The term “scented consumer product” broadly refers to any consumer product that, among other advantages, is expected to provide 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 case of, for example, air fresheners, room deodorants, candles, reed diffusers, etc., in the air.

[0255] Such scented consumer products can contain any other ingredients commonly used in the industry. Methods for formulating fragrance-containing microcapsules are well known and can be used to develop formulations of such products containing the microparticles of the present disclosure.

[0256] Non-limiting examples of suitable scented consumer products include fragrances, such as fine fragrances, colognes, aftershave lotions, body splashes, fabric care products, such as liquid or solid detergents, tablets and unit doses (single or multiple chambers), fabric softeners, dryer sheets, fabric refresheners, ironing water, bleaches, hair care products, such as shampoos, hair conditioners, coloring agents, or hair sprays, cosmetics, such as vanishing creams, body lotions, or deodorants or antiperspirants, or skin care products, such as scented soaps, shower or bath mousses, body washes, oils or gels, 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 all-purpose cleaners, liquid or powder or tablet dishwashing products, toilet cleaners, or products for cleaning various surfaces, such as sprays and wipes for treating or refreshing fabrics or hard surfaces such as floors, tiles, and stone floors, or hygiene products, such as menstrual napkins, diapers, toilet paper.

[0257] In some embodiments, the consumer care composition comprises a personal care active agent and a plurality of microparticles according to any of the embodiments described herein, and the consumer care composition is in the form of a personal care product.

[0258] Any suitable personal care active agent or combination of such materials can be used. Such materials are well known to those skilled in the art and are widely discussed in relevant patent literature. Non-limiting examples of consumer care active agents include surfactants, oils, hydrophobic solvents, hydrophilic solvents, water, etc., as well as aids such as bleaches, buffers, builders, soil release or soil suspension polymers, granulated enzyme particles, corrosion inhibitors, defoamers, foam suppressants, dyes, fillers, and mixtures thereof.

[0259] In some embodiments, personal care products include hair care products such as shampoos, hair conditioners, hair colorants, or hairsprays; cosmetics such as vanishing creams, body lotions, or deodorants or antiperspirants; or skincare products such as scented soaps, showers or bath mousses, body washes, oils or gels, bath salts, or hygiene products.

[0260] In some embodiments, the consumer care composition comprises a home care active base and a plurality of microparticles according to any of the embodiments described herein, and the consumer care composition is in the form of a home care product.

[0261] Any suitable home care active base or combination of such materials can be used. Such materials are well known to those skilled in the art and have been extensively discussed in relevant patent documents. Non-limiting examples of consumer care active bases include surfactants, oils, hydrophobic solvents, hydrophilic solvents, water, etc., as well as auxiliary agents such as bleaches, buffers, builders, soil release or soil suspension polymers, granulating enzyme particles, corrosion inhibitors, defoamers, foam inhibitors, dyes, fillers, and mixtures thereof.

[0262] In some embodiments, home care products include air care products, such as air fresheners or "ready-to-use" powdered air fresheners; or home care products such as general-purpose cleaners, liquid or powder or tablet dishwashing products, toilet cleaners; or products for cleaning various surfaces, such as sprays and wipes intended for the treatment or refreshing of textiles or hard surfaces such as floors, tiles, and stone floors; or hygiene products, such as sanitary napkins, diapers, or toilet paper.

[0263] In some embodiments, the consumer care composition contains a plurality of fine particles in an amount ranging 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.

[0264] Consumer care compositions can have any suitable pH. For example, in some embodiments, the consumer care composition has a pH of less than 7. In some other embodiments, the consumer care product has a pH of at least 7.

[0265] Fabric softener 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 fine particles according to any of the embodiments described above.

[0266] Any suitable fabric softener activating agent can be used. For example, in some embodiments, the fabric softener activating agent includes dialkyl quaternary ammonium salts, dialkyl ester quaternary ammonium salts, 1,2-dioleoyl-3-trimethylammoniumpropane, triethanolamine quaternary salts, silicones, and mixtures thereof, as well as various surfactants, hydrophilic organic solvents, and water. In some embodiments, the consumer care composition contains an amount of fabric softener activating agent ranging from 85% 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 fine particles ranging 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.

[0267] Liquid detergent 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 agent and a plurality of fine particles according to any of the embodiments described above.

[0268] Any suitable liquid detergent active base can be used. For example, in some embodiments, the liquid detergent active base 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 polyglucosamides, as well as various surfactants, hydrophilic organic solvents, and water. In some embodiments, the consumer care composition contains an amount of liquid detergent active base in the range of 85% 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 fine particles in the range of 0.1% to 15% by weight, or 0.2% to 5% by weight, based on the total weight of the consumer care composition. In some embodiments, the consumer care composition includes an unencapsulated fragrance compound.

[0269] Solid detergent 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 fine particles according to any of the embodiments described above.

[0270] Any suitable solid detergent active base can be used. For example, in some embodiments, the solid detergent active base 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 polyglucosamides, as well as various surfactants, hydrophilic organic solvents, water, and fatty acid carboxylates. In some embodiments, the consumer care composition contains the solid detergent active base in an amount ranging from 85% 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 fine particles in an amount ranging 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.

[0271] Shampoo or shower gel 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.

[0272] 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 amphoacetate, cocamidopropyl betaine, cocamide MEA, alkyl glucoside and amino acid-based surfactants and mixtures thereof, as well as various surfactants, hydrophilic organic solvents, and water. In some embodiments, the consumer care composition contains the shampoo or shower gel active base in an amount ranging from 85% to 99.95% by weight, based on the total weight of the consumer care composition. In some embodiments, the consumer care composition contains multiple fine particles in an amount ranging 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.

[0273] Rinse-off conditioner In some embodiments, the consumer care composition is in the form of a rinse-off conditioner composition. In some such 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.

[0274] Any suitable rinse-off conditioner active agent can be used. For example, in some embodiments, the rinse-off conditioner active agent includes cetyltrimonium chloride, stearyltrimonium chloride, benzalkonium chloride, behentrimonium chloride and mixtures thereof, as well as various surfactants, hydrophilic organic solvents, and water. In some embodiments, the consumer care composition includes a rinse-off conditioner active agent in an amount ranging from 85% to 99.95% by weight based on the total weight of the consumer care composition. In some embodiments, the consumer care composition includes a plurality of fine particles in an amount ranging 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 includes an unencapsulated fragrance compound.

[0275] Solid fragrance booster In some embodiments, the consumer care composition is in the form of a solid fragrance booster composition. In some such embodiments, the consumer care composition includes a solid fragrance booster active agent and a plurality of fine particles according to any of the above embodiments.

[0276] Any suitable solid aroma booster active base can be used. For example, in some embodiments, the solid aroma booster active base 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 isomalt, 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 consumer care composition contains an amount of solid aroma booster active base ranging from 85% 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 fine particles in an amount ranging 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.

[0277] Liquid fragrance booster In some embodiments, the consumer care composition is in the form of a liquid fragrance booster composition. In some such embodiments, the consumer care composition comprises a liquid fragrance booster active base and a plurality of fine particles according to any of the embodiments described above.

[0278] Any suitable liquid fragrance booster active base can be used. For example, in some embodiments, the liquid fragrance booster active base includes ethoxylated aliphatic alcohols, POE / PPG (polyoxyethylene and polyoxypropylene) ethers, mono and polyglyceryl esters, sucrose ester compounds, polyoxyethylene hydroxy esters, alkyl polyglucosides, amine oxides, alcohols, salts and esters of carboxylic acids, salts and esters of hydroxyl carboxylic 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 an amount of liquid fragrance booster active base ranging from 85% 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 fine particles ranging 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.

[0279] Hair color In some embodiments, the consumer care composition is in the form of a hair color composition. In some such embodiments, the consumer care composition comprises a hair color activator and a plurality of microparticles according to any of the embodiments described above.

[0280] Any suitable hair color activator can be used. For example, in some embodiments, the hair color activator comprises an oxidizing agent, an alkaline agent (alkakine agent), a dye precursor, a coupling agent, and various surfactants, hydrophilic organic solvents, and water. In some embodiments, the consumer care composition contains an amount of hair color activator ranging from 85% 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 fine particles ranging 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.

[0281] Fragrance composition 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 fine particles according to any of the embodiments described above. In some embodiments, the consumer care composition contains a plurality of fine particles in an amount ranging from 0.1% to 30% by weight, or from 0.2% to 20% by weight, based on the total weight of the consumer care composition. In some embodiments, the fragrance compound is present in an amount ranging from 0% to 40% by weight, or from 3% to 40% by weight, based on the total weight of the consumer care composition. In some embodiments, ethanol is present in an amount ranging from 20% to 90% by weight, or from 40% to 90% by weight, based on the total weight of the consumer care composition.

[0282] Examples To further illustrate the present invention, the following examples are included. Naturally, these examples should not be construed as specifically limiting the present invention. Variations of these examples within the claims are within the knowledge of those skilled in the art and are considered to be within the scope of the present invention as described herein and claimed. The reader will recognize that those skilled in the art, prepared in this disclosure, can prepare and use the present invention without the need for an exhaustive set of examples.

[0283] Example 1 - Preparation of spirulina protein concentrate powder An aqueous solution (deionized water) of 5% w / w spirulina (Esprit Bio, France) was prepared and allowed to stand for 30 minutes with stirring to ensure proper hydration of the product. For 30 minutes, sonication was applied using an ultrasonic probe (100%, 50W, 20kHz, Vibracell, Sonics & Materials Inc., Newtown, Connecticut, USA) immersed in the solution with stirring to disrupt all spirulina cells and release as much protein as possible. The solution was then adjusted to pH 8 with 1M NaOH and centrifuged at 4500 rpm for 15 minutes. The supernatant was collected and neutralized with 1M HCl to pH 4 (isoelectric point of spirulina protein). This solution was then centrifuged at 4500 rpm for 15 minutes and the precipitate was collected. The precipitate was resolubilized in deionized water and freeze-dried.

[0284] Next, the product was characterized and compared with the initial product. Aqueous solutions (deionized water) of both commercially available spirulina and concentrated spirulina protein were prepared and adjusted to different pH levels. The samples were centrifuged at 4500 rpm for 15 minutes to remove insoluble portions. Zeta potential and TGA measurements were performed on the supernatant to determine the charge and solubility of the product.

[0285] Example 2 - Preparation of a slurry for an algae-based texturizer (Type 1) An aqueous solution of 5% w / w concentrated spirulina protein was prepared, and the pH was adjusted to 2.0 using 1M HCl. The solution was then allowed to stand with stirring for 30 minutes to allow for proper hydration of the product. The solution was then centrifuged at 4500 rpm for 15 minutes, and the supernatant was collected and characterized to determine the dry material content. An aqueous solution of 5% w / w gum arabic (Spraygum AA, Nexira) was prepared, and the pH was adjusted to 2.5 using 1M HCl. The solution was then allowed to stand with stirring for 30 minutes to allow for proper hydration of the product.

[0286] Next, 8.93 g of spirulina supernatant was mixed in a container with 0.57 g of gum arabic solution and 10.50 g of deionized water, and homogenized by magnetic stirring. The pH of the mixture was adjusted to 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 under stirring, and the mixture was allowed to react overnight. Figure 1 shows a micrograph of the formed particles.

[0287] Example 3 - Preparation of a slurry for an algae-based texturizer (Type 2) A 5% w / w aqueous solution of spirulina was prepared and allowed to stand for 30 minutes with stirring to ensure proper hydration of the product. A 5% w / w aqueous solution of wheat protein (Naturalys W, Roquette) was prepared and allowed to stand for 30 minutes with stirring to ensure proper hydration of the product. These solutions were then centrifuged at 4500 rpm for 15 minutes, the supernatant was collected, and the dry matter content was determined by characterization.

[0288] Next, 11.76 g of spirulina supernatant was mixed in a container with 8.00 g of wheat protein solution and 10.24 g of deionized water, and homogenized by magnetic stirring. The pH of the mixture was adjusted to approximately pH 3.75 using 1 M HCl according to the desired texture. 40 U of transglutaminase per gram of spirulina protein was added to the mixture under stirring, and the mixture was allowed to react overnight. Figure 2 shows a micrograph of the formed particles.

[0289] Example 4 - Preparation of a slurry for an algae-based texturizer (Type 2) A 5% w / w aqueous solution of spirulina was prepared and allowed to stand for 30 minutes with stirring to ensure proper hydration of the product. A 5% w / w aqueous solution of wheat protein (Naturalys W, Roquette) was prepared and allowed to stand for 30 minutes with stirring to ensure proper hydration of the product. These solutions were then centrifuged at 4500 rpm for 15 minutes, the supernatant was collected, and the dry matter content was determined by characterization.

[0290] In a container, 2.94 g of spirulina supernatant was mixed with 20.0 g of wheat protein solution and 7.06 g of deionized water, and homogenized by magnetic stirring. The pH of the mixture was adjusted to approximately pH 4.0 using 1 M HCl according to the desired texture. 40 U of transglutaminase per gram of spirulina protein was added to the mixture under stirring, and the mixture was allowed to react overnight. Figure 3 shows a micrograph of the formed particles.

[0291] Example 5 - Preparation of a slurry for an algae-based texturizer (Type 2) A 5% w / w aqueous solution of spirulina was prepared, its pH adjusted to 4.0, and allowed to stand for 30 minutes with stirring to ensure proper hydration of the product. A 5% w / w aqueous solution of wheat protein (Naturalys W, Roquette) was prepared, its pH adjusted to 4.0, and allowed to stand for 30 minutes with stirring to ensure proper hydration of the product. These solutions were then centrifuged at 4500 rpm for 15 minutes, the supernatant was collected, and its characteristics were evaluated to determine the dry matter content.

[0292] Next, 4.41 g of spirulina supernatant was mixed in a container with 4.41 g of wheat protein solution and 6.18 g of deionized water, and homogenized by magnetic stirring. The pH of the mixture was adjusted to approximately pH 5.2 using 1 M NaOH according to the desired texture. 40 U of transglutaminase per gram of spirulina protein was added to the mixture under stirring, and the mixture was allowed to react overnight. Figure 4 shows a micrograph of the formed particles.

[0293] Example 6 - Spray Drying The fine particle slurries of Examples 2, 3, 4, and 5 were spray-dried using conventional spray-drying techniques to obtain spray-dried solids of four different fine particles.

[0294] Example 7 - Preparation of Algae-Based Microcapsule Slurry An aqueous solution of 5% w / w concentrated spirulina protein was prepared, and the pH was adjusted to 2.0 using 1M HCl. The solution was then allowed to stand with stirring for 30 minutes to allow for proper hydration of the product. The solution was then centrifuged at 4500 rpm for 15 minutes, and the supernatant was collected and characterized to determine the dry material content. An aqueous solution of 5% w / w gum arabic (Spraygum AA, Nexira) was prepared, and the pH was adjusted to 2.5 using 1M HCl. The solution was then allowed to stand with stirring for 30 minutes to allow for proper hydration of the product.

[0295] Next, 8.93 g of spirulina supernatant was mixed in a container with 0.57 g of gum arabic solution and 10.50 g of deionized water, and homogenized by magnetic stirring. 0.2 g of Freshpop H was added to the mixture and dispersed at 10,000 rpm using an Ultrax to achieve the appropriate particle size range. The pH of the mixture was adjusted to pH 3.0 with 1 M NaOH under stirring. 40 U of transglutaminase per gram of spirulina protein was added to the mixture under stirring and allowed to react overnight. Figure 5 shows a micrograph of the formed particles.

[0296] Example 8 - Preparation of precipitate - Wheat / Chlorella Aqueous solutions of two different plant proteins, wheat gluten isolate and commercially available golden chlorella concentrate powder, were prepared at concentrations of 2% and 5%, respectively. The solutions were stirred for 2 hours and left in the refrigerator overnight to allow for good hydration of the proteins. The solutions were then centrifuged at 4500 rpm for 15 minutes, and the supernatant was removed. The soluble protein content, determined by TGA, was approximately 1.6% for wheat gluten and 0.7% for golden chlorella protein. The solutions were then adjusted to final pH 5.3 and 5.2, respectively. ブレンド Furthermore, at total biopolymer concentrations of 0.76% and 1.16%, R=1 at natural pH. 小麦 / ゴールデンクロレラ and R=2 小麦 / ゴールデンクロレラ The mixture was prepared in the following ratio. The solution was stirred at 500 rpm and analyzed after 2 hours by microscopy, zetasizing, and TGA. Figure 6 shows a micrograph of the particles formed when R=1. Figure 7 shows a micrograph of the particles formed when R=2.

[0297] Example 9 - Preparation of Precipitate - Canola / Chlorella Aqueous solutions of two different plant proteins, canola protein isolate and golden chlorella concentrated commercial powder, were prepared at concentrations of 2% and 5%, respectively. The solutions were stirred for 2 hours and left overnight in a refrigerator to allow for proper hydration of the proteins. The solutions were then centrifuged at 4500 rpm for 15 minutes, and the supernatant was collected. The pH was adjusted to pH 2 using 0.1 M HCl, and the soluble protein content was determined: 1.75% for the canola protein isolate and 0.7% for the golden chlorella protein. The solution was then prepared with R=2.6 キャノーラ / ゴールデンクロレラ The two proteins were mixed in the following 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 solution was observed by microscopy at various cross-sectional pH values. Precipitation occurred only at the final pH. Figure 8 shows a 20x magnification micrograph of the formed particles.

[0298] Example 10 - Preparation of fine particles - Wheat / Chlorella + Oil Aqueous solutions of two different plant proteins, wheat gluten isolate and commercially available golden chlorella concentrate powder, were prepared at concentrations of 2% and 5%, respectively. The solutions were stirred for 2 hours and left in the refrigerator overnight to allow for good hydration of the proteins. The samples were centrifuged at 4500 rpm for 15 minutes. The supernatant was then removed. 5 g of NEOBEE was added to 50 g of wheat gluten isolate supernatant with a colloidal dispersible protein content of 1.59%, and emulsified for 1 minute. The resulting emulsion was analyzed by microscope. A polydisperse emulsion was obtained. 50 g of golden chlorella dispersion with a total soluble protein content of 0.7% was added with stirring in a lab egg. Stirring was carried out for 30 minutes. 40 U of transglutaminase per 1 g of protein was added to the solution, which corresponds to 0.464 g of enzyme for 1.1% total protein. The blend was held at 40°C for 3 hours and stirred overnight at room temperature. The following day, an inactivation process was carried out at 80°C for 30 minutes. The resulting capsules appeared to be stable over time. Golden Chlorella protein is adsorbed onto the surface of the wheat gluten isolation particle membrane. Figure 9 shows a micrograph of the particles in the presence of the enzyme. Figure 10 shows a micrograph of the particles after enzyme inactivation at 80°C. Figure 11 shows a micrograph of the particles 7 days after inactivation.

[0299] Example 11 - Preparation of fine particles - Wheat / Chlorella + Oil This example follows the same preparation steps as Example 10, but with a lower oil content to obtain a more monodisperse emulsion: 1.66% oil is emulsified in a 0.79% wheat gluten isolate solution. The emulsion exhibits smaller droplet size and higher monodispersity. Golden Chlorella solution is added under stirring until the protein content reaches 0.31%, and the mixture is allowed to interact. 40 U of transglutaminase per gram of protein is added, and the mixture is reacted for 3 hours. The entire solution is kept at room temperature overnight with constant stirring, and then inactivated at 80°C for 30 minutes the following day. Figure 12 shows a micrograph of the particles after enzyme inactivation.

Claims

1. Microparticles containing algal protein extract.

2. The fine particles according to claim 1, wherein the algal protein extract is an algal protein concentrate or an algal protein isolate.

3. The fine particles according to claim 1 or 2, wherein the algal protein extract is an extract of microalgae such as an extract of cyanobacteria.

4. The microparticles according to claim 3, wherein the algal protein extract is an extract of cyanobacteria such as an extract of spirulina, chlorella, or a combination thereof.

5. The fine particles according to claim 1 or 2, wherein the algal protein extract is an extract of macroalgae such as seaweed extract.

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

7. The fine particles according to any one of claims 1 to 6, further comprising a biopolymer.

8. The fine particles according to claim 7, wherein the biopolymer is a polysaccharide, a plant protein, or a combination thereof.

9. The fine particles according to any one of claims 1 to 8, which are coacervates or precipitates.

10. The fine particles according to any one of claims 1 to 9, which are core-shell microcapsules having a core encapsulated by a shell.

11. The fine particles according to claim 10, wherein the core comprises a hydrophobic material and the shell comprises the algal protein extract and, if present, the biopolymer.

12. The fine particles according to claim 11, wherein the hydrophobic material comprises a flavor compound, an aromatic compound, a fragrance compound, or any combination thereof.

13. The fine particles according to any one of claims 1 to 12, wherein the algal protein extract and, if present, the biopolymer are crosslinked.

14. The fine particles according to any one of claims 10 to 13, wherein the shell comprises a polyfunctional polymer such as polyisocyanate, polymaleic anhydride, polyacid chloride, polyepoxide, polyacrylate, polyalkoxysilane, melamine resin, or any mixture thereof.

15. The fine particles according to claim 14, wherein the polyfunctional polymer is formed by polymerization of a polyfunctional monomer such as an alcohol, an amine, a phenol, a thiol, or any mixture thereof.

16. A method for preparing fine particles according to any one of claims 1 to 15, (a) a step of preparing an aqueous medium containing an algal protein extract in a soluble form and, if present, the biopolymer; (b) optionally introducing the hydrophobic material to form an emulsion or suspension of the hydrophobic material in the aqueous medium; (c) A step of forming a slurry by forming a plurality of fine particles in the aqueous medium, wherein the fine particles are in the form of a precipitate (if no hydrophobic material is introduced) or a core-shell core cervate (if a hydrophobic material is introduced); (d) optionally a step of crosslinking the algal protein extract and, if present, the biopolymer; (e) A step of optionally drying the slurry using a drying technique such as spray drying, freeze drying, vacuum drying, fluidized bed drying, or freeze-drying to form a powder containing the fine particles, A method that includes this.

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

18. A method for improving the flavor of an ingestible composition, comprising the step of introducing a plurality of fine particles according to any one of claims 1 to 15 into the ingestible composition.

19. The use according to claim 17 or the method according to claim 18, wherein improving flavor includes (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 fine particles according to any one of claims 1 to 15.

21. An ingestible composition according to claim 20, in the form of a food or beverage product.

22. The ingestible composition according to claim 20 or 21, wherein at least a portion of the plurality of fine particles are core-shell microcapsules having a core encapsulated by a shell, and the core comprises a hydrophobic material containing a flavor compound, an aromatic compound, or a combination thereof.

23. Use of a plurality of fine particles according to any one of claims 1 to 15 for enhancing the fragrance of a consumer care composition.

24. A method for enhancing the fragrance of a consumer care composition, comprising the step of introducing a plurality of fine particles described in any one of claims 1 to 15 into the consumer care composition.

25. The use according to claim 23 or the method according to claim 24, wherein the plurality of fine particles comprise core-shell microcapsules having a core encapsulated by a shell, and the core comprises a fragrance compound.

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

27. The consumer care composition according to claim 26, which is in the form of a household cleaning product, a commercial cleaning product, dish soap, laundry detergent, fabric softener, fragrance, shower gel, shampoo, hair conditioner, hair styling product, skincare product, cosmetic, deodorant, antiperspirant, or self-tanning product.

28. The consumer care composition according to claim 26 or 27, wherein at least a portion of the plurality of fine particles are core-shell microcapsules having a core encapsulated by a shell, and the core comprises a hydrophobic material containing a fragrance compound.

Images