Robertet Flavors Inc.

Piscataway, NJ, United States

Robertet Flavors Inc.

Piscataway, NJ, United States
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Reiner S.J.,University of Minnesota | Reineccius G.A.,University of Minnesota | Peppard T.L.,Robertet Flavors Inc.
Journal of Food Science | Year: 2010

The performance of several hydrocolloids (3 gum acacias, 1 modified gum acacia, and 3 modified starches) in stabilizing beverage emulsions and corresponding model beverages was investigated employing different core materials, emulsifier usage levels, and storage temperatures. Concentrated emulsions were prepared using orange terpenes or Miglyol® 812 (comprising medium-chain triglycerides, MCT) weighted 1:1 with ester gum, stored at 25 or 35 °C, and analyzed on days 0, 1, and 3. On day 3, model beverages were made from each emulsion, stored at both temperatures, and analyzed weekly for 4 wk. Stability of concentrated emulsions was assessed by measuring mean particle size and by visual observations of ringing; beverage stability was judged similarly and also by loss of turbidity. Particle size measurements showed concentrated emulsions containing gum acacia or modified gum acacia with either core material were stable over 3 d storage at both temperatures whereas those made with modified starches were not, destabilization being faster at 35 °C. Beverages based on orange terpenes, in contrast to Miglyol, yielded smaller mean particle sizes, both on manufacture and during storage, regardless of hydrocolloid used. Visual observations of ringing generally supported this finding. Modified gum acacia was evaluated at both recommended and higher usage levels, stability increasing in the latter case. In general, all gum acacia and modified gum acacia emulsifiers were superior in stability to those based on modified starches, at either temperature, for orange terpene-based beverages. In Miglyol-based beverages, similar results were seen, except 1 modified starch performed as well as the gum acacia products. © 2010 Institute of Food Technologists®.


Zhang J.,University of Minnesota | Peppard T.L.,Robertet Flavors Inc. | Reineccius G.A.,University of Minnesota
Flavour and Fragrance Journal | Year: 2015

Emulsions are widely used in beverage products and typically impart cloudiness to the beverage. Nanoemulsions have the potential to provide a transparent appearance to the beverage. The objective of the present study was to investigate the formation of nanoemulsions using food biopolymers and its potential for clear beverage applications. The biopolymers chosen for study were Gum Arabic (GA), modified gum arabic (MGA), whey protein isolate (WPI) and modified starch (Purity Gum 2000, MS). Weighted orange oil terpenes (OT) and medium chain triglycerides (MCT) were used as the dispersed phase. Nanoemulsions were characterized by dynamic light scattering (DLS), cryogenic scanning electron microscopy (Cryo-SEM) and turbidimeter. Except for the WPI stabilized nanoemulsions, higher homogenization pressures (up to 22 000 psi) and a greater number of passes (up to 7) through a Microfluidizer® produced nanoemulsions with a smaller mean droplet diameter in volume (MDD, dV). MS showed the best performance of the food biopolymers resulting in a MDD as small as 77 nm and a corresponding turbidity of 72 NTU (Nephelometric Turbidity Units) at 0.05% of the dispersed phase, whereas GA produced emulsions with the largest MDD. The MDD of MS stabilized nanoemulsions decreased with increasing MS concentrations (from 5 to 25 wt %). The effect of oil types on MDD was complex being dependent on the emulsifier and homogenization pressure. Turbidity of diluted nanoemulsions increases with MDD within the range of 70-300 nm. This study shows food biopolymers can be used to produce nanoemulsions using microfluidization under a high pressure. It was also demonstrated that nanoemulsions with a MDD < 100 nm can provide a clear appearance in beverage applications. The results provide an understanding of how manufacturing parameters and formulation influence the formation of nanoemulsions. © 2015 John Wiley & Sons, Ltd.


Paetznick D.J.,University of Minnesota | Reineccius G.A.,University of Minnesota | Peppard T.L.,Robertet Flavors Inc. | Herkert J.M.,Robertet Flavors Inc. | Lenton P.,University of Minnesota
Journal of Breath Research | Year: 2010

Volatile sulfur compounds (VSCs), specifically hydrogen sulfide, methyl mercaptan and dimethyl sulfide, are generally considered to be the primary volatiles responsible for 'morning' malodors in breath. To date, the 'gold standard' for detecting VSC concentrations in breath is the use of gas chromatography coupled with sulfur chemiluminescence detection. Breath gas is often collected in a polypropylene syringe and then aliquots are injected into a gas chromatograph for analysis. The objective of this work was to compare the Twister™ bar in-mouth extraction methodology for measurement of VSCs with the gas syringe breath-sampling collection technique. The Twister bar technology captures malodorous compounds in the mouth as opposed to breath gas. Using these techniques, comparable results were obtained in studies demonstrating the efficacy of a proprietary oral malodor counteraction system. © 2010 IOP Publishing Ltd.


Lpez-Vallejo F.,Torrey Pines Institute for Molecular Studies | Peppard T.L.,Robertet Flavors Inc. | Medina-Franco J.L.,Torrey Pines Institute for Molecular Studies | Martnez-Mayorga K.,Torrey Pines Institute for Molecular Studies
Expert Opinion on Drug Discovery | Year: 2011

Introduction: Despite the significant progress, research is still needed to reveal details of the complex and dynamic chemical processes operating in the central nervous system (CNS) and their relationship to psychological effects such as mood disorders. The incidence of behavioral depression is widely spread worldwide, with an estimated 14.8 million adults diagnosed yearly in the United States alone. The efficacy of current antidepressants on 50 60% of patients, their slow onset of action and the prevalence of adverse side effects highlight the need for developing a new generation of improved antidepressants. Computational methods have the potential to aid in the discovery of mood modulators. Areas covered: This review contains three main sections: historical evolution of marketed antidepressants, physicochemical and structural properties of antidepressant compounds reported in the ChEMBL database and recent efforts in the design and discovery of antidepressants using computational methods. The authors provide details of the computational methods employed, from chemoinformatic analyses to molecular modeling. Expert opinion: While there have been numerous and important findings in depression research, the high cost and time spent on research into new therapies for brain disorders is a risky undertaking. Computational methodologies can be employed to speed up the discovery of new antidepressants and to detect new sources of chemical compounds with potential antidepressant activity. Compound collections containing compounds already approved in the pharmaceutical and food industries that cover the property space and complement the structural space of CNS drugs represent a promising starting point for the discovery of new antidepressant agents. © 2011 Informa UK, Ltd.


Martinez-Mayorga K.,Avenida University 3000 | Peppard T.L.,Robertet Flavors Inc. | Lopez-Vallejo F.,Torrey Pines Institute for Molecular Studies | Yongye A.B.,Torrey Pines Institute for Molecular Studies | Medina-Franco J.L.,Torrey Pines Institute for Molecular Studies
Journal of Agricultural and Food Chemistry | Year: 2013

Bioactive food compounds can be both therapeutically and nutritionally relevant. Screening strategies are widely employed to identify bioactive compounds from edible plants. Flavor additives contained in the so-called FEMA GRAS (generally recognized as safe) list of approved flavoring ingredients is an additional source of potentially bioactive compounds. This work used the principles of molecular similarity to identify compounds with potential mood-modulating properties. The ability of certain GRAS molecules to inhibit histone deacetylase-1 (HDAC1), proposed as an important player in mood modulation, was assayed. Two GRAS chemicals were identified as HDAC1 inhibitors in the micromolar range, results similar to what was observed for the structurally related mood prescription drug valproic acid. Additional studies on bioavailability, toxicity at higher concentrations, and off-target effects are warranted. The methodology described in this work could be employed to identify potentially bioactive flavor chemicals present in the FEMA GRAS list. © 2013 American Chemical Society.


Medina-Franco J.L.,Torrey Pines Institute for Molecular Studies | Martinez-Mayorga K.,Torrey Pines Institute for Molecular Studies | Peppard T.L.,Robertet Flavors Inc. | Del Rio A.,University of Bologna
PLoS ONE | Year: 2012

Food materials designated as "Generally Recognized as Safe" (GRAS) are attracting the attention of researchers in their attempts to systematically identify compounds with putative health-related benefits. In particular, there is currently a great deal of interest in exploring possible secondary benefits of flavor ingredients, such as those relating to health and wellness. One step in this direction is the comprehensive characterization of the chemical structures contained in databases of flavoring substances. Herein, we report a comprehensive analysis of the recently updated FEMA GRAS list of flavoring substances (discrete chemical entities only). Databases of natural products, approved drugs and a large set of commercial molecules were used as references. Remarkably, natural products continue to be an important source of bioactive compounds for drug discovery and nutraceutical purposes. The comparison of five collections of compounds of interest was performed using molecular properties, rings, atom counts and structural fingerprints. It was found that the molecular size of the GRAS flavoring substances is, in general, smaller cf. members of the other databases analyzed. The lipophilicity profile of the GRAS database, a key property to predict human bioavailability, is similar to approved drugs. Several GRAS chemicals overlap to a broad region of the property space occupied by drugs. The GRAS list analyzed in this work has high structural diversity, comparable to approved drugs, natural products and libraries of screening compounds. This study represents one step towards the use of the distinctive features of the flavoring chemicals contained in the GRAS list and natural products to systematically search for compounds with potential health-related benefits. © 2012 Medina-Franco et al.


Trademark
Robertet Flavors Inc. | Date: 2016-08-03

extracts and essential oils for use in fragrances, soap and cosmetics. flavorings for use in food and beverages.


Trademark
Robertet Flavors Inc. | Date: 2015-08-18

Flavorings for use in food and beverages.


Trademark
Robertet Flavors Inc. | Date: 2013-09-13

Chemicals for use in the manufacture of flavorings. Flavoring additives for non-nutritional purposes.


Trademark
Robertet Flavors Inc. | Date: 2012-10-16

Chemical additives for use in the manufacture of foods, beverages, pharmaceuticals and oral care products.

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