Food scent substance for use in the treatment of obesity, wherein food scent from the food scent substance is inhaled from a device comprising the food scent substance.

A topical flavouring product of a solid flavouring dispersed in a non-aqueous continuous medium containing oleic acid and sodium oleate in the relative weight proportions of from 80:20-54:46. A method of applying to the surface of a comestible product a solid flavouring, comprising dispersion of the solid flavouring in a non-aqueous continuous medium in the presence of oleic acid and sodium oleate and its topical application to the product, the oleic acid and sodium oleate being present in the relative weight proportions of from 80:20-54:46.

Rapidly dissolving flavoring composition concentrates are provided. The flavoring composition concentrates have a flavor, a solvent system, a flavor carrier system, and a densifier. The densifier is an acid modifier present in an amount such that it optimizes the rate of dispersion of the concentrate in water.

A composition of matter is used as an ingredient in consumable products (for humans and pets) comprising at least 0.005% by weight and preferably 1-30% by weight of highly refined cellulose fiber having at least 15% by total weight of the highly refined cellulose material of an oil-based flavoring or aroma-producing material, the composition of matter being provided as a free-flowing, dry-feel particulate material having a number average mean particle size of less than 2 mm.

The present disclosure relates to a stabilized or more stable volatile compound, e.g., menthol, compositions and methods of making and using them including a mixture of a stabilizer compound of formula (I), for example, undecylenic acid methyl ester, undecylenic acid or a salt thereof and a volatile compound where the volatile compound is less susceptible to volatizing into a gas.

##STR00001## wherein A is —(CH2).sub.a—CH═CH—(CH 2).sub.5-a—H where a is from 0 to 5, —(CH2).sub.b—CH═CH—(CH 2).sub.6-b—H where b is from 0 to 6, —(CH2).sub.c—CH═CH—(CH 2).sub.7-c—H where c is from 0 to 7, —(CH2).sub.d—CH═CH—(CH 2).sub.8-d—H where d is from 0 to 8, or —CH2).sub.e—CH═CH—(CH 2).sub.9-d—H where d is from 0 to 9; B is hydrogen or C.sub.1-5 alkyl; and pharmaceutically acceptable salts thereof where B is hydrogen.

Salt particles adhered to a bulk carrier of the present invention are improved over prior alternative salts by having smaller salt particles adhered to a bulk carrier are achieved through modifications of variables for production of salt adhered to carrier particles, including starting solid composition, salt-carrier slurry composition, inlet and outlet drying temperature, slurry temperature, and moisture content control. The resulting salt-carrier product of salt adhered to carrier particles can be produced with much smaller salt particles of about 100 nanometers to less than 2 microns adhered to a carrier, which in turn improves electrostatic forces that help the salt-carrier product better adhere to and coat a food product than salts not adhered to a carrier particle.

Rapidly dissolving flavoring composition concentrates are provided. The flavoring composition concentrates have a flavor, a solvent system, a flavor carrier system, and a densifier. The densifier is an acid modifier present in an amount such that it optimizes the rate of dispersion of the concentrate in water.

Disclosed are controlled release particles including: (a) a flavor oil; (b) a plant derived fat; (c) a plant derived wax; (d) a plant derived surfactant; and (e) optionally an anti-oxidant. The particles are particularly useful as a flavor delivery system of a personal care product, an oral care product, a powdered food product, a fluid food product, a powdered nutritional supplement, a fluid nutritional supplement, a bakery dough, a dairy product, a savory food product, a noodle bowl and a non-animal based meat analogue.

A process for producing a dried product, optionally in the form of a flake, the process comprising (a) combining an active ingredient with a carrier, and an optional stabilizer, to create a wet mixture, wherein the active ingredient and carrier are in a ratio of about 1:1 to about 1:250 in the wet mixture; (b) spreading the wet mixture on a belt of a thin film belt dryer with a belt temperature in the range of about 60° C.-92° C.; and (c) drying the mixture to produce a dried product with less than about 7% moisture, optionally about 2-5% moisture, and a water activity of about 0.15 and about 0.65; as well as a dried product that can be produced by the method, and related methods and compositions.

Disclosed are high-porosity protein particles useful for carrying one or more agents of interest, methods for their manufacture and use, and products comprising them.