FIRMENICH SA

The present disclosure relates generally to extruded food products that contain one or more aroma compounds. In some embodiments, the extruded food products are products that contain non-animal proteins, such as vegan analogues of meat products, dairy products, and seafood products. In some embodiments, the one or more aroma compounds are not distributed uniformly throughout the product but, instead, have a higher concentration at or near the external surfaces of the extruded food product. In certain related aspects, the disclosure provides methods of making such extruded food products. In some embodiments, the methods comprise introducing one or more aroma compounds following extrusion.

Provided herein is a method for making an extruded particle comprising: a. mixing a modified starch and ≤20% water wherein the water content is such that said mixture has a glass transition temperature T g above room temperature; b. heating the mixture at a temperature sufficient to form a molten mass; c. adding ≥12% flavor to the mixture or to the molten mass or both to form a flavored molten mass; d. extruding the melt through a die to form an extrudate; and e. cutting or crushing the extrudate to form an extruded particle having a retained flavor of about ≥12% by weight based on the total weight of the particle wherein the glass transition temperature of the particle is substantially the same as the mixture. Also provided herein is a a particle comprising: a) a carrier wherein the carrier comprises: i) a modified starch; and ii) a maltodextrin or blend of maltodextrins with different DE values; b) ≤20% by weight, water of the total weight of the particle; and c) ≥12% flavor; wherein the particle has a size from about 0.5 to about 5 mm.

Described herein are methods for the lipoxygenase (LOX)-catalyzed production of aliphatic unsaturated C 10 -aldehyde compounds from polyunsaturated fatty acid (PUFA) sources, and the isolation and characterization of novel, preferably bifunctional LOXs from different algae sources and the identification of structurally and/or functionally related LOXs from different bacterial sources. Also described herein are the provision of enzyme mutants derived from the newly identified enzymes, and corresponding coding sequences of the enzymes, recombinant vectors, and recombinant host cells suitable for the production of such LOXs and for performing the novel production methods of aliphatic unsaturated C 10 -aldehyde compounds. Further describes herein is the use of particular aldehydes or aldehyde mixtures as a flavor ingredient or ingredient for food or feed compositions.

The various aspects presented herein relate to the use of cyclohexanecarboxylic acids in flavored articles to improve the taste profile of the flavored article.

The various aspects presented herein relate to methods for the reduction, prevention and/or inhibition of the oxidation of perfume ingredients, formulated perfumes, formulated body care products, formulated skin care products, formulated homecare products, essential oils, food raw materials, formulated food products and natural extracts.

A process for the preparation of shelf stable dry particles that include flavours or fragrances, in which an emulsion of the flavour or fragrance, an emulsifier of a natural extract containing saponins, water and a carbohydrate carrier system is spray-dried. Also provided are shelf stable dry particles and products containing them.

Described herein are solid delivery systems including a high-terpene-content essential oil entrapped in an extruded carbohydrate matrix, as well as methods for producing such solid delivery systems. Such solid delivery systems are useful, for example, in imparting flavor or fragrance to consumer products such as brewed beverages.

The various aspects presented herein relate to the use of cyclohexanecarboxylic acids in flavored articles to improve the taste profile of the flavored article.

The present invention relates to a beverage additive comprising a clouding agent comprising a soluble citrus fiber as well as to a beverage comprising said beverage additive. The present invention further relates to a method for the preparation of soluble citrus fibers and the use of said soluble citrus fibers as a clouding agent in a beverage.

The present disclosure relates generally to the use of metal compounds, such as metal salts or metal complexes, and their use in food products and pet food products. In some embodiments, the metal compounds are encapsulated in an encapsulant designed to release the metal compounds upon heating, such as cooking. In certain aspects, the disclosure provides meat analogue products that include such encapsulated metal compounds.