33354 results about "Flavor" patented technology

A perfume encapsulate comprises an aminoplast capsule, the capsule shell comprising urea-formaldehyde or melamine-formaldehyde polymer and a second polymer comprising a polymer or copolymer of one or more anhydrides, preferably ethylene/maleic anhydride copolymer. The second polymer improves the stability of the capsules with respect to surfactant, thus improving perfume retention properties and enabling use of the capsules in aqueous surfactant-containing products in a way that has not hitherto been possible.

The present invention relates to fragrance delivery systems which comprise: A) from about 0.01% by weight of a pro-fragrance component which comprises pro-fragrances or pro-accords selected from at least two of the following: i) aldehyde and ketone releasing pro-fragrances, preferably an oxazolidine pro-fragrance; ii) β-amino pro-fragrances; and iii) orthoester pro-accords; and B) the balance carries and others adjunct ingredients.

Methods and systems for developing and manufacturing componentized drug product precursor modules that can be simply assembled to create customized drug products are disclosed. Each module contains components of a final drug product (e.g., active pharmaceutical ingredients, nutritional ingredients, and/or excipients) in a fixed mixture selected to maximize desired pharmaceutical characteristics (e.g., stability, manufacturing efficiency) and minimize cost. The modules can be extensively tested for quality and assembled immediately, or at a later time, in multiple combinations to customize the final drug product characteristics (e.g., multiple active ingredients, doses, flavor, viscosity, etc.) to meet individual patient/consumer needs and/or preferences while assuring high quality. Permitted combinations may be maintained in a database to enable networked drug product selection, prescribing, and ordering. Each resulting customized drug product dose can be labeled to facilitate compliance and reduce the number of drug products administered per day.

Dietary, health, and/or nutritional supplements provide various formulations of mushrooms grown in fermented soy, with or without rice flour, optionally in combination with sweetener(s), curcumin, and various other herbs and spices. Certain embodiments or compositions may be in liquid, beverage, solid, paste or powder forms. In certain embodiments the supplements contain mushroom species grown in fermented soy in the presence of certain bacterial species and optionally rice or rice flour. In some embodiments, other ingredients that may be present include one or more of curcumin, desmethoxycurcumin and bis-desmethoxycurcumin or all three curcumins. Certain embodiments may be used to treat or provide symptomatic relief from a variety of maladies ranging from malnutrition to mood related disorders to metabolic support and other more severe conditions as described herein.

Disclosed are personal care compositions for use on hair, skin, oral cavity, throat and other mucosal surfaces containing a flavor/perfume system comprising one or more coolants, wherein the pleasant cool and refreshing sensation provided by the coolant is enhanced in terms of quicker onset, greater intensity or impact and/or longer duration, thereby improving appeal and acceptability of the compositions to consumers. In one embodiment the invention provides oral care compositions comprising

• • (a) a flavor composition comprising one or more non-menthol coolants and optionally one or more additional flavor ingredients,
  • (b) a calcium ion source and/or a calcium transport agent sufficient to potentiate and/or modulate the cooling and refreshing sensation provided by the coolant(s), and
  • (c) an orally-acceptable carrier.

Upon application to the oral cavity, the compositions provide an immediate onset of cooling sensation which lasts longer than about 15 minutes thereby providing long-lasting clean and fresh mouth impression and encouraging user compliance and repeated use of the compositions.

The invention discloses a fruit and vegetable jam and a preparation method thereof. The fruit and vegetable jam is characterized by being prepared from the following components: 50-99.8% of fruit and vegetable concentrated pulps, 0.01-0.5% of Sodium D-isoascorbate or vitamin C, 0.01-0.5% of citric acid and 0-49.8% of syrup or substitute sugar. The preparation method comprises the following steps:pulping or juicing fruits and vegetables, and then concentrating the pulped or juiced fruits and vegetables 0-10 times; evenly stirring the components in proportion, and sterilizing the components atthe temperature of 75-132 DEG C for 2 seconds-50 minutes; and cooling the sterilized fruit and vegetable pulp to 20-45 DEG C, inoculating lactic acid bacteria into the sterilized and cooled fruit andvegetable pulp at a ratio of 103-109 cfu/mL, and fermenting the pulp at the temperature of 25-45 DEG C for 6-96 hours until the pH value is 2.5-5.0. The method has the following characteristics: (1) obtaining natural tender tart flavor is obtained, the astringent flavor of the fruits and the wild artemisia flavor of the vegetables are effectively removed; (2) by means of lactic acid bacteria fermentation, the content of amino acid in the fruits and vegetables can be improved by more than 20%, the contents of substances with special flavor are improved by more than 30%, and the flavor and taste of products are effectively improved; (3) nutrient components in the fruits and vegetables, such as vitamins, dietary fibers and the like, in the fruits and vegetables are fully maintained; and (4) the quality guarantee period of food is prolonged, and corruption is avoided.