4495 results about "Organoleptic" patented technology

The present invention relates to perfume delivery systems, products comprising such systems and the use of same. Unfortunately current perfume delivery systems do not always provide the most preferred or ideal sensory experience. Thus there is a need for one or more perfume delivery systems that obviate the short comings of the current perfume delivery technologies. The systems of the present invention meet the aforementioned need as they employ symbiotic combinations.

A system and method for selecting, ordering and distributing customized food products is disclosed. In one embodiment, the method is a computer-implemented method comprising viewing a list of additives for creating a customized food product, selecting one or more additives from the list of additives to create the customized food product, and transmitting a request to purchase the customized food product, which is then distributed to the consumer. By communicating with the manufacturer as to personal needs and desires pertaining to health, activity level, organoleptic preferences and so forth, the consumer can now develop and order a customized food product to suit his or her particular tastes, using a real-time interactive communication link.

Described are oral sensory perception-affecting compositions containing dimethyl sulfoxide, complexes thereof and salts thereof, specifically:(i) dimethyl sulfoxide; and(ii) a second compound or group of compounds:(a) containing at least one menthyl moiety; and/or(b) containing at least one vanillyl moiety; and/or(c) containing at least one carboxamide moietywhen the weight ratio of "second compound(s)":dimethyl sulfoxide, is in the range of from about 1,000:1 down to about 3:10 and food grade acceptable salts thereof. Also described are oral sensory perception-affecting (e.g., "coolant")-imparting consumable articles (e.g., mouthwashes and the like) comprising a consumable article base and at least one of the aforementioned oral sensory perception-affecting compositions. Also described are complexes of (i) dimethyl sulfoxide and (ii) at least one of the aforementioned second compounds or group(s) of compounds.

Methods of beverage and flowable food product production using steam injection are provided to efficiently destroy microorganisms able to withstand normal pasteurization temperatures. Microorganisms such as Alicyclobacillus acidoterrestris and its spores may be eliminated from fruit juices and the like while minimizing organoleptic degradation due to heating. The apparatus is capable of pasteurizing, blending and controlling the product specifications of a finished beverage in a continuous matter.

The present invention relates to an improved controlled release system that can encapsulate different flavors, sensory markers, and active ingredients, or combinations of flavors, sensory markers and various active ingredients and release multiple active ingredients in a consecutive manner, one after the other. The controlled delivery system of the present invention is substantially free-flowing powder formed of solid hydrophobic nanospheres that are encapsulated in a moisture sensitive microspheres. The flavors, and active ingredients encapsulated in the hydrophobic nanospheres, in the water sensitive microsphere, or in both the nano and the microsphere. The flavors and active ingredients encapsulated in the nanospheres can be the same or different from those encapsulated in the microspheres. The encapsulation of different flavors or active agents in the various components of the system, such as nanospheres and microspheres, provides flavor transition (change in flavor character) during the use of the products. The controlled release system of the present invention enhances the stability and bioavailability of wide range of flavors, sensory markers, and other active ingredients, prolong their residence time in the oral cavity, control their release characteristics, and prolong the sensation of flavors and other sensory markers in the mouth to provide long lasting organoleptic perception or long lasting mouthfeel. The invention further relates oral care, food products, and beverages comprising the controlled release system of the present invention.

Foods containing microalgae biomass with high levels of lipid are disclosed. Examples of foods include sauces, dressings, spreads, mayonnaise, and other edible materials that contain microalgae, where the edible materials are traditionally associated with delivery of saturated fats and oils. Further provided by the invention are such microalgae-containing foods with reduced caloric load compared to traditional foods of the same type, and in various embodiments the novel foods have similar or identical organoleptic properties as full-fat versions of the foods. Also provided are methods of formulating and manufacturing the novel foods and for manufacturing microalgae-based intermediates for manufacturing the same. The novel foods and intermediates can be manufactured using existing fermentation and food processing equipment, and can replace existing food products with healthier microalgae-derived food that have desirable structural and organoleptic properties.

A novel apparatus for producing combined presentation of light and aroma to produce a desired overall sensory effect. The includes a fragrance dispenser (31), a light source (42), an audio system (52), and a microprocessor (99). The fragrance dispenser (31) is refillable and controllable, so as to adjust the rate at which the fragrance dispenser dispenses a fragrance. The light source (42) comprises a plurality of LEDs (40a-40c) of at least two different colors and is controllable so as to adjust the operation of the plurality of LEDs (40a-40c). The audio system (52) controls sounds to be emitted from the apparatus. The microprocessor (99) controls the rate at which the fragrance dispenser (31) dispenses fragrance and the operation of the light source (42) and audio system (52).

The present invention relates to stabilizing marine oil by treatment with silica in the presence or absence of carbon and vacuum steam deodorization at a temperature between about 140° C. and about 210° C. in the presence of 0.1-0.4% deodorized rosemary or sage extract. If desired 0.01-0.03% ascorbyl palmitate and 0.05-0.2% mixed tocopherol can be added. A method of using such oil in food applications is provided. A method of identifying the sensory quality of unknown marine oils is also provided.

The present invention is directed to an apparatus that includes a microcurrent delivery device portion and at least one independent sensory cue delivery means. The independent sensory cue delivery means can provide an independent sensory cue selected from the group consisting of vibration, heat, cool, skin irritation, tingling, fragrance or auditory.

The present invention is a controlled delivery system that can be incorporated in hair, skin, and fabric care products such as shampoos, conditioners, hair styling products, lotions, creams, liquid laundry detergents, fabric softener, and other hair, skin, and fabric care products to effectively deliver a broad range of active agents and sensory markers onto the hair, skin, and fabric. The system also prolongs the release rate of the active agents or sensory markers over an extended period of time, or provides heat triggered release of the active agents and yields a high impact fragrance “burst” upon blow drying the hair, ironing the fabric, or other types of heat treatment. The controlled delivery system of the present invention is a nano-sphere, having an average sphere diameter of from about 0.01 microns to about 10 microns. The nano-sphere comprises hydrophobic materials, cationic conditioning agent or, cationic conditioning agent in conjunction with a cationic charge booster to assist in adhering the spheres onto hair, skin, and fabric. The invention further relates to a controlled delivery system where the release rate of the active ingredients is synchronized with that of a sensory marker to convey to the consumer the product performance.

Disclosed herein are microalgae-containing gluten-reduced and gluten-free finished food compositions, as well as microalgae-containing food ingredients for the large-scale manufacture of gluten-reduced and gluten-free foods. Foods and ingredients of the invention, while reducing or eliminating gluten, also have increased health benefits through reduction or elimination of less healthy oils and fats via replacement of primarily monounsaturated algal oils. The novel food compositions also possess more desirable sensory properties and shelf life than previously existing gluten free foods. Foods and ingredients disclosed herein, whoch containing reduced or no gluten, also containing high dietary fiber levels, reduced or eliminated cholesterol, and healthier oil content than existing gluten free foods. Also disclosed are methods of reducing food allergies and symptoms of diseases such as Celiac-Sprue to address increasing rates of sensitivity to gluten-containing products. Also disclosed are methods of formulating and manufacturing microalgae-containing gluten-free foods and ingredients for the formulation of such foods.

The invention disclosed herein generally concerns a lid for disposable or reusable beverage containers which facilitates access to the contents for addition of condiment and which enhances the users sensory perception of the state of such contents, without removal of the lid. The lid of the invention combines various sensory elements to simultaneously enhance the user's sensory responses of taste, smell, touch and sight during drinking with the beverage cup lid in place. The sensory elements comprise openings, transparent materials, shape and media, through which liquid and vapor can pass, and through which heat can, conduct or convect. In addition to the elements already described, the beverage cup lid of the invention comprises a physical element that allows the addition and stirring of condiments while the lid is fully installed on the cup. The invention disclosed herein integrates multiple elements of a press and lock on a beverage cup lid. The shape of the lid of the invention provides a thin rim simulating the thickness of a cup without a lid or a non-disposable ceramic or glass mug or cup. The lid disclosed herein provides a well deep enough to avoid contact between the nose and the lid in the drinking position, thereby allowing the user's head to remain more upright while drinking.

Described is a bioprocess for the high-yield production of food flavor-acceptable jasmonic acid and methyl jasmonate, as well as a novel jasmonic acid isomer produced thereby and organoleptic uses thereof. The process yields at least 5% of the "cis" isomer defined according the structure:(wherein R is hydrogen or methyl) or at least 5% of the "cis" isomer defined according to the structure:(wherein R is hydrogen or methyl). Compositions containing at least 98% of the isomer having the structure:with an optical rotation (alphaD20) of +58° are novel. Compositions containing at least 98% of the isomer having the structure:with an optical rotation (alphaD20) of +58° are also novel. The process of our invention comprises the cultivation under aerobic condition of one or more specific strain of Diplodia gossypina in a nutrient medium followed either by (1) isolation of the jasmonic acid product or (2) esterification of the jasmonic acid to form methyl jasmonate followed by the isolation of the methyl jasmonate and novel products produced by such process.

A smoking article having reduced ignition propensity is disclosed. The smoking article includes a tobacco column, a wrapper surrounding the tobacco column and a filter element. The wrapper has a base permeability, an untreated area and a least one discrete area treated with a composition to reducing the base permeability. The discretely treated area interacts with a coal of a burning tobacco firecone as it advances to self-extinguish the smoking article. The composition of the treated area includes a permeability reducing substance, a burn rate retarding substance and a burn rate accelerating substance. Either the burn rate retarding substance or the burn rate accelerating substance acts as an organoleptic enhancing substance. In this way a smoker's experience when smoking either the at least one treated area or the untreated area is substantially the same.

The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-frying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a controlled amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step that simulates conventional frying dehydration rates. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.

The present invention relates to an oral composition which includes an organoleptically suitable carrier and an amount of a terpenoid and a flavonoid, dispersed in the carrier, which is effective to prevent or treat dental caries, dental plaque formation, gingivitis, candidiasis, dental stomatitis, aphthous ulceration, or fungal infection. The invention also relates to various uses of oral compositions, containing a terpenoid, a flavonoid, or both, such uses include: inhibiting the activity of surface-bound glusosyltransferase; treating or inhibiting dental caries, gingivitis, candidiasis, denture stomatitis; inhibiting the accumulation of microorganisms on an oral surface; and/or treating or inhibiting aphthous ulcerations on an oral surface.

A nutrition bar comprising about 10% wt or more of soy and/or rice protein, at least one transition metal or transition metal compound, and about 2% wt or more of a humectant, and wherein the at least one transition metal or transition metal compound is in a substantially water insoluble form at 20° C. or the nutrition bar has an Aw of 0.45 or less or about 1% wt or more of the soy and/or rice protein is in the form of nuggets and the humectant is selected from polyols. The bars have elevated levels of soy and/or rice protein, yet do not suffer unacceptable from a deterioration in taste or other organoleptic properties over time. In other aspects, a nutrition bar or other food which incorporates pro-oxidants and/or polyunsaturated fatty acids or their sources in encapsulated form, especially as microcapsules. The pro-oxidants may be metal salts such as copper, manganese, iron and/or zinc salts. Sources of omega-3 fatty acids include fish oil. Processes for preparing the polyunsaturated fatty acid capsules are also disclosed. The polyunsaturated fatty acid capsules/microcapsules are prepared by forming an emulsion of the unsaturated fatty acid with a carrier, spray drying the emulsion to form a powder and encapsulating powder, especially with a fluid bed. The invention is especially useful for encapsulating polyunsaturated fatty acids, or oil sources thereof, most preferably omega-3 and omega-6 fatty acids, such as arachidonic acid, docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), lineoleic acid, linolenic acid (alpha linolenic acid), and gamma-linolenic acids, fish oil, and oil sources of C18:2 and C18:3 fatty acids such as canola oil, soybean oil or blends thereof.

The present invention relates to perfume systems, products comprising such systems and the use of same. Unfortunately current perfume systems do not always provide the desired sensory experience. Thus there is a need for one or more perfume systems that obviate the short comings of the current perfume technologies. The systems of the present invention meet the aforementioned need as they employ symbiotic combinations.

The invention discloses a method for identifying and predicting the freshness of meat. It includes the following steps: place the meat sample in a closed container, the sample gas is adsorbed to the sensor channel of the electronic nose through a built-in pump, and the gas reacts with the sensor to obtain a response signal; then sensory evaluation, volatility and Determination of basic nitrogen and detection of microbial content; feature selection and extraction of electronic nose response signals; establishment of relationships between electronic nose response signals and meat storage time, sensory scores, volatile basic nitrogen content, and microbial content using neural networks mathematical model. The invention can use the electronic nose to effectively identify and predict the freshness of meat without pretreatment, the analysis result is objective and accurate, the operation is simple, the cost is low, the method is fast and non-destructive, and has great economic value in the fields of meat processing, sales and detection.

Semisolid mucoadhesive formulations for vaginal application, with improved technical and organoleptic characteristics, which contain at least two bioadhesive gelling polymers and an active ingredient, useful in the prevention and/or treatment of various pathologies and disorders in human beings or animals.

A process for producing high yields of gamma -hexalactone and 2-pentanone from the corresponding hexanoic acid starting material is carried out with high amounts of oxygen and sugar in the presence of a mold microorganism. Fragrance compositions and foodstuff compositions are augmented and enhanced by the presence of the product compounds.

An absorbent article including features facilitating toilet training of a wearer is disclosed. In particular, the absorbent articles may have one or several of a variety of multi-functional training features. These features include features designed to facility ease of application and removal of the garment such as informational graphics or slow recovery elasticized features. Other features may be designed to provide training feedback to a wearer upon a urination incident or upon remaining dry for a period of time. These features may be employed in combination in a multi-functional article to provide both multi-sensory feedback and ease of application and removal features.

A multi portion intra-oral dosage form has at least one pharmaceutically active agent or health promoting agent with at least one portion comprises a component for creating a noticeable organoleptic sensation. The sensory markers or signals are conceptual aids for a subject using the dosage form where the organoleptic sensation is such that it facilitates the subject to identify a portion and differentiate between different portions. Also contemplated are a dosage form, a method and a system for delivering active agents, such as nicotine and/or metabolites thereof, such as cotinine, nicotine N′-oxide, nomicotine, (S)-nicotine-N-β-glucuronide and mixtures, isomers, salts and complexes thereof as well as use and production of said dosage forms.