Givaudan | Date: 2015-08-12
Provided is an enzymatic process that hydrolyzes spinach plant material to form a salt-enhancing ingredient, the formed salt-enhancing ingredient, food products comprising said salt-enhancing ingredient and a method of enhancing the salty taste of food products.
Givaudan | Date: 2015-04-29
An encapsulated flavor, comprising a core material, flavor material and a coating material, the core material comprising a finely-divided native starch, xanthan gum and konjac, the combined weight proportion of the xanthan gum and konjac present in the encapsulated flavour being from about 4% to about 16%, and the relative weight proportions of xanthan gum to konjac being from about 20:80 to about 80:20. The encapsulated flavors may be completely gelatin-free, while retaining the desirable qualities of gelatin.
Givaudan | Date: 2015-09-15
Compounds of the formula 1 wherein, R is hydrogen, alkyl or substituted alkyl, aryl or substituted aryl, are useful intermediates in the synthesis of fragrance ingredients such as Ambrox 2
Givaudan | Date: 2015-04-02
A liquid detergent composition including a liquid detergent composition base and active-containing capsules of 200 M diameter maximum, characterised in that the base has a pH of from 7-11 and additionally contains a suspension agent, which includes a combination of a hydrophilic clay and a polymeric thickening agent, which thickening agent is an alkali metal salt of a polycarboxylic acid. The capsules remain uniformly dispersed in the composition for long periods, thus allowing the benefit of the active to be retained for the life of the composition.
Givaudan | Date: 2015-05-18
A method of providing a fragrant odour to an application, comprising the addition thereto of at least one compound of the formula I wherein X and Y are independently selected from the group consisting of CR