Prevention of the oxidation of perfumery raw materials and food raw materials
AssigneeFirmenich SA
InventorsMichael Calandra, Ying Wang, Dushanee Sriyarathne, Gary Womack, Florian De Nanteuil, Rutger Van Sleeuwen, Brian MacDougall, Tieu-Vey Lam, Sylvie Breton
Life of this patent
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Abstract
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.
Claims18
A method, wherein the method reduces, prevents, or ameliorates the POV of a perfume, body care product, cosmetic product, homecare product, perfumery raw material, flavored article, nutritional supplement, or food raw material, the method comprising:
- a. adding at least one remediant selected from the group consisting of:
- a linear and/or branched series of at least one α-oxocarboxylic acid bonded to a multi-dentate amine compound via ionic bonds, a thiol, sulphur-containing peptides, sulphur-containing proteins, phosphorylated ascorbic acid analogues, ascorbate esters, ascorbic acid salts, oxalic acid monoesters, oxalic acid monoester salts, silane hydride compounds, diesters of oxaloacetic acid, salts of diesters of oxaloacetic acid, glyoxylic acid, and salts of glyoxylic acid to the perfume, body care product, cosmetic product, homecare product, perfumery raw material, flavored article, nutritional supplement, or food raw material having a first POV level;
- and
- b. mixing the at least one remediant into the perfume, body care product, cosmetic product, homecare product, perfumery raw material, flavored article, nutritional supplement, or food raw material for a time sufficient to reduce the first POV level to a pre-determined second lower level.
Dependencies are inferred from the claim text.