The present invention relates to methods for producing oxygenated terpenoids. Polynucleotides, derivative enzymes, and host cells for use in such methods are also provided.

The invention relates to a method for producing a clear beverage comprising the steps of: (i) providing an oil-in-water (O/W) emulsion comprising an n-alkenyl succinate starch and an essential oil, wherein the n-alkenyl succinate starch is in excess of said essential oil; (ii) producing a turbid beverage by diluting said O/W emulsion to reach a desired beverage concentration; and (iii) storing said turbid beverage at a temperature of above 30 C. for a time sufficient to obtain a clear beverage.

Described herein is a shelf stable powdered composition. More particularly, the composition includes a natural emulsifier, a carrier including inulin having a degree of polymerization equal or less than 15, and an active ingredient including a flavor or a perfume. Also described herein are a process for preparing such a composition and consumer products containing such a composition.

This disclosure provides a process for preparing transparent emulsions, in particular emulsions that are free of solvents such as propylene glycol, for use in producing clear beverages.

The present invention relates to a composition comprising a surfactant system comprising lecithin and a diterpene glycoside and/or a glucosylated diterpene glycoside, a non-polar phase comprising a flavor oil, and a polar phase. The invention further relates to a method for the preparation of the inventive composition, as well as to the use of the inventive composition for the preparation of a flavored beverage or personal care product. Moreover, the invention concerns a beverage or personal care product comprising the inventive composition.

A beer-taste beverage, containing a carbon dioxide-extracting product of a plant raw material containing fruit peels of a citrus plant. The present invention provides a beer-taste beverage which is capable of favorably providing an aroma component of a citrus plant and a method for producing the same, which can provide a new taste as luxury products.

A complete meal mimic is provided. It may be in the form of a small mass, and may contain free amino acids or peptides to mimic proteins in a meal. Digestion of the mimic may be at a controlled rate, emulating that of real food. The mimic may include the equivalent of 10-30 g protein in the form of amino acids and peptides, 10 to 20 grams of carbohydrates in the form of starches and fiber and 10 to 30 g of lipids from different oils. The oils may be one or more from avocado, coconut, and flaxseed. The mimic also may contain micro-nutrients provided by meals, including minerals and vitamins in bio-available forms. The mimic may stand in the place of a meal in the 100 calories to 500 calories range. The flavor of the mimic may include natural bitter blockers and/or mushroom powder.

The present invention relates to a citrus oil extract comprising a reduced amount of oxidative byproduct compounds, wherein the amount of oxidative byproduct compounds is less than 2500 ppm. Preferably oxidative byproduct compound is selected from the group consisting of: p-cymene, t-p-menth-2-en-1-ol, t-p-mentha-2,8-dienol, t-limonene oxide, camphor, p-cymen-8-ol, t-limonene 8,9-epoxide, c-limonene 8,9-epoxide and t-carveol. The invention also relates to methods for the preparation of an citrus oil extract, and a flavored or perfumed consumer product comprising the citrus oil extract of the invention.

Provided is a processed citrus fruit item in which the super surface layer of the peel of a citrus fruit is removed at a thickness at which the oil sacs in the peel are not destroyed, whereby the processed citrus fruit item has reduced bitterness while containing a wealth of flavor components.

Fragrant and antimicrobial properties were conferred to cotton fabrics following microencapsulation using green materials. Limonene and vanillin microcapsules were produced by complex coacervation using chitosan/gum Arabic as shell materials and tannic acid as hardening agent. The effect of two emulsifiers; Span 85 and polyglycerol polyricinoleate (PGPR), on the encapsulation efficiency (EE %), microcapsule's size and morphology, and cumulative release profiles was studied. The use of Span 85 resulted in mononuclear morphology while PGPR gave rise to polynuclear structures, regardless of the core material (vanillin or limonene). The obtained microcapsules demonstrated a sustained release patter. Grafting of the produced microcapsules onto cotton fabrics through an esterification reaction using citric acid as anon-toxic cross-linker followed by thermofixation and curing, was confirmed by SEM and FTIR spectroscopy. Standard antibacterial assays conducted on both microcapsules alone and impregnated onto the fabrics indicated a sustained antibacterial activity.