Search Perfumer & Flavorist

41 Results

Optimization of Gum Acacia/ Modified Starch/Maltodextrin Blends for the Spray Drying of Flavors

According to the results of this study, there is a trade-off in what can be achieved as advantageous or not when replacing gum acacia with modified starch and/or maltodextrin for spray drying purposes.

Monell Study Shows Starchy Foods Affect Infants Salt Preference

Study shows how starchy food intake at an early age may affect salt and salty food preferences later in life.

VDare_KevinNicolson_m

Virginia Dare Names New Quality Assurance Manager

Kevin Nicolson joins the company.

pf_yogurt_lead_3718

Hälsa Releases RTD Yogurt Beverage

Hälsa has released its RTD plant-based yogurt beverage that contains organic whole grains and fruits nationwide.

Cashmere Mist Deodorant offers scent notes of lily of the valley, bergamot, amber, musk, Moroccan jasmine and sandalwood.

Donna Karan Releases Cashmere Mist Deodorant

Cashmere Mist Deodorant offers scent notes of lily of the valley, Moroccan jasmine and sandalwood.

NAFFS Technical Meeting Looks to Healthy Food Options

Meeting takes place on April 17, 2012

Spray Drying of Food Flavors— IV. The Influence of Flavor Solvent on Retention of Volatile Flavors

This is the fourth paper in our series studying flavor retention during spray drying of artificial flavors. In this paper, we address the problem of selecting a suitable flavor solvent system for spray drying.

Dishwasher-open-200

Patent Pick: Dishwasher Fragrance Delivery

Patent Picks are chosen by the editors from publicly available sources. Givaudan introduces an encapsulation process during and after dishwashing to retain fragrance.

FDA Declares HFCS is Not Natural

According to a decision by the US Food and Drug Administration (FDA), products containing high fructose corn syrup (HFCS) cannot be considered "natural" and should not be labeled as such.

Beta-Cyclodextrin

Recent advances in enzyme technology, coupled with increased scale production, have brought β-cyclodextrin (BCD) to a point where it can be used economically in food and cosmetic applications, although it cannot be considered as a cheap carrier. Many workers, however, are finding applications for its unique properties and stabilizing ability. In such cases it is cost effective.

photo credit: Monica Nguyen from United States

Patent Pick: Chew on This

Improving the chewing texture of flavored, soft, sugar-free candy, Crown Confectionary has applied for a patent on a formula that reduces the stickiness and adhesion to teeth.

Woman-in-shower-soapy-300

Patent Pick: Shower Yourself with Water-actived Fragrance

Naked, sexy women on TV are not the only ones enjoying steamy, hot showers. P&G inventors know we all enjoy this luxury, and developed a water-activated fragrance and surfactant system to enhance our experience, as this patent explains.

Glass-of-milk-pouring-200

Patent Pick: Low-sugar Dairy Beverage

Patent Picks are chosen by the editors from publicly available sources. Today's invention, from Nestec S.A., relates to methods for making ready-to-drink, low-sugar dairy beverages.

Arbys End Card

Old Spice and Arby’s Team up to Conquer the 'Meat Sweats'

This unlikely pair has collaborated to fight against sweaty armpits; see how.

McBoeck, LLC

Plant-based and vegetable-based yogurts are making a debut on the market.

Report: Flavored Yogurt Market to Witness Growth

Plant-based and vegetable-based yogurts are making a debut on the market.

Differences Between Gum Acacias for the Spray Drying of Citrus Oils

It was considered of interest to evaluate different gum acacias for the encapsulation of single fold orange peel oil via spray drying. This is the subject of the research report which follows

Encapsulation of Artificial Flavors by β-Cyclodextrin

Numerous authors have reported the utility of cyclodextrins for the encapsulation of flavor compounds. Other researchers have used cyclodextrins to specifically remove off-flavor components from a product. The cyclodextrin property of selective binding prompted us to initiate this study. It was of interest to determine the specificity of β-cyclodextrin encapsulation of flavor compounds typically used in the formulation of artificial fruit flavors.

Page 1 of 3