Time filter

Source Type

Holzminden, Germany

Uhlemann J.,Symrise GmbH and Co. KG | Reiss I.,Bayer AG
Chemical Engineering and Technology | Year: 2010

Recently, formulation processes have become increasingly important in the product design of flavors. Traditionally, the focus of flavorists and the chemists that support them has mostly been on the chemical composition of the flavors, which are generally in liquid form, although product characteristics that can be influenced by process engineering, e.g., shelf life and controlled release, are currently been seen to be just as important. An exact knowledge of the physico-chemical properties of the flavor and carrier materials is important if process engineering measures are to be used to influence product properties. This review article discusses recent progress in microencapsulation of flavors and presents a detailed discussion of the topic using the processes of spray drying, spray granulation, extrusion and multi-material nozzles as examples. © 2010 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Rohr M.,Schrader | Klette E.,Symrise GmbH and Co. KG | Ruppert S.,Symrise GmbH and Co. KG | Bimzcok R.,Mann and Schroder GmbH | And 16 more authors.
Skin Pharmacology and Physiology | Year: 2010

In the past, several attempts have been made to develop in vitro methods for determining protection against UV radiation. To date however, there is no broadly accepted method. Various known and unknown parameters influence the transmission measurements of scattering films, such as the multifaceted compositions of sunscreens, the technical limitations of measurement devices as well as the difficulty to apply very thin films of sunscreen in a reproducible manner throughout different laboratories. In vitro data were measured in this multicenter study to compare possible methodologies and strategies for an in vitro approach to the sun protection factor (SPF). This publication will not present a final in vitro SPF test method, but it will point out which technical side effects may influence such a method. Influential factors such as the quality of spectrophotometer used, the amount of product applied, pretreatment of samples, time and temperature of equilibration, size of the measured surface, the application process or the calculation on the basis of standardized data are presented and discussed. Finally, a reduction of the standard deviations within single laboratories could be realized for in vitro SPF testing, but no improvement of the interlaboratory comparison was obtained. The development of a valid and reliable SPF in vitro test still remains a challenge, and further work is necessary to develop a satisfactory method. © 2010 S. Karger AG, Basel.

Kueper T.,Symrise GmbH and Co. KG | Krohn M.,BRAIN AG | Haustedt L.O.,AnalytiCon Discovery GmbH | Hatt H.,Ruhr University Bochum | And 2 more authors.
Experimental Dermatology | Year: 2010

During the past years the topic sensitive skin became one of the most important fields in dermatology. The tremendous interest is based on several studies showing that about 50% of the population declares to have sensitive skin. The human thermoreceptor hTRPV1 was previously identified to contribute to this skin condition while facilitating neurogenic inflammation leading to hyperalgesia. Furthermore, skin sensitivity towards capsaicin, a natural activator of TRPV1, was shown to correlate with sensitive skin. In a screening campaign based on recombinant HEK293-cells stably transfected with hTRPV1, the selective antagonist trans-4-tert-butylcyclohexanol was identified. This antagonist is able to inhibit capsaicin-induced hTRPV1 activation with an IC50 value of 34±5μm tested in HEK293-cells as well as in electrophysiological recordings performed in oocytes expressing hTRPV1. Strikingly, in a clinical study with 30 women using topical treatment with o/w emulsions containing 31.6 ppm capsaicin, we were able to show that 0.4% of this inhibitor significantly reduces capsaicin-induced burning (P<0.0001) in vivo. Thus trans-4-tert-butylcyclohexanol has the potential as a novel bioactive for the treatment of sensitive skin. © 2010 John Wiley & Sons A/S.

Reichelt K.V.,TU Munich | Peter R.,Symrise GmbH and Co. KG | Roloff M.,Symrise GmbH and Co. KG | Ley J.P.,Symrise GmbH and Co. KG | And 3 more authors.
ACS Symposium Series | Year: 2010

Taste modulating compounds are an important topic for the food industry. However, the identification of such compounds is difficult, time-consuming and laborious. To accelerate this process, a novel method was developed combining the separation of complex matrices by High Temperature Liquid Chromatography with sensory analysis. Based on this so-called LC Taste® approach, protocols for taste dilution analysis (TDA) and for the identification of taste modulating compounds were developed. Both methods were applied to extracts from Yerba Santa (Eriodicyton angustifolium) and two traditional African teas, honeybush tea (Cyclopia intermedia) and rooibos tea (Aspalathus linearis), to evaluate their taste modulating potential. Homoeriodictyol (1) and hesperetin (3) were identified as main taste modulating principles in Yerba Santa and honeybush, whereas no activity was detected for the supposed sweet compound, aspalathin (7) in rooibos tea. © 2010 American Chemical Society.

Reichelt K.V.,TU Munich | Peter R.,Symrise GmbH and Co. KG | Paetz S.,Symrise GmbH and Co. KG | Roloff M.,Symrise GmbH and Co. KG | And 3 more authors.
Journal of Agricultural and Food Chemistry | Year: 2010

The identification of flavor modulating compounds, for example, bitter masking or sweet enhancing compounds, in complex mixtures such as botanical extracts or food preparations Is difficult and time- and work-Intensive. To accelerate this process, an improved screening method was developed on the basis of the separation of complex matrixes by the so-called LC Taste setup and subsequent comparative sensory analysis. The eluent containing only water and ethanol was diluted with a basic tastant solution (500 mg L-1caffeine and 5% sucrose, respectively) and evaluated by a trained panel by duo comparison tests. This novel method was applied to the known flavor and taste modulating substances homoeriodictyol (1), sterubin (2), hesperetin (3), and lactisol (9) as well as to simple mixtures of homoeriodictyol (1), sterubin (2), and hesperetin (3). To evaluate the potential of the method for more complex matrixes, the protocol was applied to plant extracts from Yerba Santa (Eriodictyon californicum) and honeybush tea (Cyclopia intermedia). The flavor modulating activities reported for homoeriodictyol (1), sterubin (2), and hesperetin (3) could be confirmed In these complex mixtures. © 2009 American Chemical Society.

Discover hidden collaborations