EP4661689A1

EP4661689A1 - Microparticles containing algal proteins and uses thereof

Info

Publication number: EP4661689A1
Application number: EP24712253.4A
Authority: EP
Inventors: Romane ANDRE; Philipp ERNI; Valeria LARCINESE-HAFNER
Original assignee: Firmenich SA
Current assignee: Firmenich SA
Priority date: 2023-03-24
Filing date: 2024-03-20
Publication date: 2025-12-17
Also published as: JP2026509602A; WO2024200171A1; CN121620296A

Abstract

The present disclosure relates generally to microparticles containing algal proteins and their use in various applications. In some embodiments, the microparticles are precipitates. In some other embodiments, the microparticles are coacervates. In some embodiments, the microparticles are core-shell microcapsules having a hydrophobic core material encapsulated by a shell that contains an algal protein. In some embodiments, the hydrophobic core material comprises a flavor oil, a fragrance oil, or a combination thereof. In certain aspects, the disclosure provides the use of such microparticles to improve the texture, mouthfeel, perceived fattiness, or perceived creaminess of a comestible article. In some embodiments, the comestible article is a vegan dairy product, a vegan meat product, or a vegan seafood product. In certain aspects, the disclosure provides the use of the microparticles to provide a fragrance to a fragranced product, such as a personal care product, a laundry product, or a cosmetic product.

Description

MICROPARTICLES CONTAINING ALGAL PROTEINS AND USES THEREOF

TECHNICAL FIELD

DESCRIPTION OF RELATED ART

The human diet generally includes both animal-derived and non- animal-derived products. In recent years, the proportion of calories consumed from animal-derived products has increased. This poses certain health-related concerns, as eating too many animal-derived products, especially animal-derived products high in fat and cholesterol, tends to contribute to heart disease and related problems. Another concern relates to sustainability. Raising animals for meat and dairy products often requires large amounts of grain or grass to use as animal feed. It requires many times more acres of land to grow the grass or grain to feed such animals than it would to grow a nutritionally equivalent quantity of plants for direct human consumption.

Thus, there is increasing demand to replace animal-derived products in the human diet with similar materials derived from plants, algae, fungi, and the like. In many cases, because consumers have become accustomed to consuming animal-derived foods, these alternative non-animal-based foods are designed to simulate the flavor, texture, and culinary experience of consuming animal-derived foods. Such non-animal-based foods are commonly referred to as meat analogues or dairy analogues. But creating such meat and dairy analogue materials poses certain challenges, especially as one attempts to use plant-derived materials to create a food product that simulates meat and dairy products. One such challenge is that the non-animal-derived substitutes can often lack the texture and perceived creaminess and fattiness of comparable animal-derived products. For example, vegan yogurts made from the milk of various nuts or legumes is perceived as lacking sufficient texture and mouthfeel in comparison to yogurt made from cow’s milk. One can often remedy this perceived deficiency by adding more lipids to the vegan products, but this tends to make them less healthy and higher in calories.

Therefore, there is a continuing need to develop materials from non-animal-derived sources that may more closely simulate their animal-derived alternatives.

SUMMARY

The present disclosure relates to the discovery that microparticles containing algal proteins provide can be used to improve the texture, mouthfeel, or the perceived creaminess or fattiness of non-animal-derived food products. The present disclosure also relates to the discovery that such microparticles serve as a suitable means of encapsulating certain hydrophobic materials, such as flavor compounds, aroma compounds, or fragrance compounds.

In a first aspect, the disclosure provides a microparticle, which comprises an algal protein extract. In some embodiments, the algal protein extract is an extract of a microalgae, such as spirulina, chlorella, and the like. In some embodiments, the algal protein extract is an extract of a macroalgae, such as a seaweed extract, such as seaweed flour. In some embodiments, the microparticle comprises a biopolymer, such as a polysaccharide, a plant protein, and the like. In some embodiments, the microparticle is a coacervate or a precipitate. In some embodiments, the microparticle is a core-shell microcapsule having a core encapsulated by a shell. In some such embodiments, the core comprises a hydrophobic material, such as a flavor compound, an aroma compound, a fragrance compound, and the like. In some embodiments, the algal protein is subjected to cross-linking, for example, so as to form a coacervate.

In a second aspect, the disclosure provides a process for preparing a microparticle of the first aspect or any embodiments thereof, the process comprising: (a) preparing an aqueous medium comprising algal protein extract and, if present, the biopolymer in dissolved form; (b) optionally introducing the hydrophobic material and forming an emulsion or suspension of the hydrophobic material in the aqueous medium; (c) forming a coacervate or a precipitate, which, when the hydrophobic material is present, forms a shell comprising the algal protein extract and, if present, the biopolymer around a core comprising the hydrophobic material; and (d) optionally cross-linking the algal protein extract and, if present, the biopolymer.

In a third aspect, the disclosure provides use of a plurality of microparticles of the first aspect, or any embodiments thereof, for improving a flavor of an ingestible composition. In some embodiments, improving a flavor comprises: (a) enhancing a mouthfeel; (b) enhancing a texture; (c) enhancing a perceived creaminess; (d) enhancing a perceived fattiness;

(e) enhancing a perceived juiciness; or any combination thereof.

In a fourth aspect, the disclosure provides a method of improving a flavor of an ingestible composition, the method comprising introducing to the ingestible composition a plurality of microparticles of the first aspect or any embodiments thereof. In some embodiments, improving a flavor comprises: (a) enhancing a mouthfeel; (b) enhancing a texture; (c) enhancing a perceived creaminess; (d) enhancing a perceived fattiness;

(e) enhancing a perceived juiciness; or any combination thereof.

In a fifth aspect, the disclosure provides an ingestible composition comprising a plurality of microparticles of the first aspect or any embodiments thereof. In some embodiments, the ingestible composition is in a form of a food product or a beverage product, such as a dairy analogue product, a meat analogue product, a seafood analogue product, and the like.

In a sixth aspect, the disclosure provides use of a plurality of microparticles of the first aspect, or any embodiments thereof, for improving a fragrance of a consumer care composition. In some embodiments, the plurality of microparticles comprise core-shell microcapsules having a core and a shell, wherein the core comprises a fragrance compound.

In a seventh aspect, the disclosure provides a method of enhancing a fragrance of an consumer care composition, the method comprising introducing one or more microparticles of the first aspect to the consumer care composition. In some embodiments, the plurality of microparticles comprise core-shell microcapsules having a core and a shell, wherein the core comprises a fragrance compound.

In an eighth aspect, the disclosure provides a consumer care composition comprising a plurality of microparticles of the first aspect or any embodiments thereof. In some embodiments, the consumer care composition is in the form of a household cleaning product, a commercial cleaning product, a dish detergent, a laundry detergent, a fabric softener, a scent booster, a shower gel, a shampoo, a hair conditioner, a hair-styling product, a skin care product, a cosmetic product, a deodorant, an antiperspirant, or a self-tanning product. Further aspects, and embodiments thereof, are set forth below in the Drawings, Detailed Description, the Abstract, and the Claims.

BRIEF DESCRIPTION OF THE DRAWINGS

The following drawings are provided for purposes of illustrating various embodiments of the compositions and methods disclosed herein. The drawings are provided for illustrative purposes only and are not intended to describe any preferred compositions or preferred methods, or to serve as a source of any limitations on the scope of the claimed inventions.

FIG. 1 shows a micrograph with of the microparticles formed.

FIG. 2 shows a micrograph with of the microparticles formed.

FIG. 3 shows a micrograph with of the microparticles formed.

FIG. 4 shows a micrograph with of the microparticles formed.

FIG. 5 shows a micrograph with of the microparticles formed.

FIG. 6 shows a micrograph with of the microparticles formed.

FIG. 7 shows a micrograph with of the microparticles formed.

FIG. 8 shows a micrograph with of the microparticles formed.

FIG. 9 shows a micrograph with of the microparticles formed in the presence of the enzyme.

FIG. 10 shows a micrograph with of the microparticles formed immediately following inactivation of the enzyme.

FIG. 11 shows a micrograph with of the microparticles formed seven days after enzyme inactivation.

FIG. 12 shows a micrograph with of the microparticles formed immediately following inactivation of the enzyme.

DETAILED DESCRIPTION

The following Detailed Description sets forth various aspects and embodiments provided herein. The description is to be read from the perspective of the person of ordinary skill in the relevant art. Therefore, information that is well known to such ordinarily skilled artisans is not necessarily included.

Definitions

The following terms and phrases have the meanings indicated below, unless otherwise provided herein. This disclosure may employ other terms and phrases not expressly defined herein. Such other terms and phrases have the meanings that they would possess within the context of this disclosure to those of ordinary skill in the art. In some instances, a term or phrase may be defined in the singular or plural. In such instances, it is understood that any term in the singular may include its plural counterpart and vice versa, unless expressly indicated to the contrary

As used herein, the singular forms “a,” “an,” and “the” include plural referents unless the context clearly dictates otherwise. For example, reference to “a substituent” encompasses a single substituent as well as two or more substituents, and the like.

As used herein, “for example,” “for instance,” “such as,” or “including” are meant to introduce examples that further clarify more general subject matter. Unless otherwise expressly indicated, such examples are provided only as an aid for understanding embodiments illustrated in the present disclosure and are not meant to be limiting in any fashion. Nor do these phrases indicate any kind of preference for the disclosed embodiment.

As used herein, “comprise” or “comprises” or “comprising” or “comprised of’ refer to groups that are open, meaning that the group can include additional members in addition to those expressly recited. For example, the phrase, “comprises A” means that A must be present, but that other members can be present too. The terms “include,” “have,” and “composed of’ and their grammatical variants have the same meaning. In contrast, “consist of’ or “consists of’ or “consisting of’ refer to groups that are closed. For example, the phrase “consists of A” means that A and only A is present.

As used herein, “optionally” means that the subsequently described event(s) may or may not occur. In some embodiments, the optional event does not occur. In some other embodiments, the optional event does occur one or more times.

As used herein, “or” is to be given its broadest reasonable interpretation and is not to be limited to an either/or construction. Thus, the phrase “comprising A or B” means that A can be present and not B, or that B is present and not A, or that A and B are both present. Further, if A, for example, defines a class that can have multiple members, e.g., Ai and A2, then one or more members of the class can be present concurrently.

Other terms are defined in other portions of this description, even though not included in this subsection.

Microparticles

In certain aspects, the disclosure provides a microparticle comprising an algal protein extract, such as an algal protein isolate or an algal protein concentrate. In some embodiments, the microparticle comprises an algal protein isolate. The isolate may be generated through known techniques for making protein isolates.

The algal protein extract can be derived from any suitable algae source. In some embodiments, the algal protein extract is an extract of a microalgae. The term “microalgae” refers to unicellular phytoplankton that live in freshwater and marine systems. In addition to proteins, they contain carotenoids, antioxidants, fatty acids, and the like. Common examples include, but are not limited to, spirulina and chlorella. In some embodiments, the microalgae is chlorella. In some embodiments, the microalgae is spirulina. In some other embodiments, the algal protein extract is an extract of a macroalgae. The term “macroalgae” refers to the various species of seaweed. These macroalgae are macroscopic and multicellular. In some such embodiments, the algal protein extract if provided in the form of seaweed flour, such as SEAFLOUR (IntT Flavors & Fragrances, New York, New York, US) or WAVEPURE (Cargill, Wayzata, Minnesota, US).

The algal protein extract can make up any suitable proportion of the microparticle. For example, in some embodiments, the algal protein makes up from 10% by weight to 99% by weight, or from 20% by weight to 95% by weight, of the microparticle, based on the total weight of the microparticle. Or, in some other embodiments, the algal protein extract makes up from 0.1% by weight to 30% by weight, or from 1% by weight to 15% by weight, based on the total weight of the microparticle.

It should be noted that the “algal protein extract” may contain some components besides algal protein. For example, in some embodiments, the algal protein extract comprises from 30% by weight to 99% by weight, or from 40% by weight to 90% percent by weight, based on the total dry weight of the algal protein extract.

According to an embodiment, the algal protein extract is present in an amount comprised from 0.1% by weight to 30% by weight, or from 1% by weight to 15% by weight, based on the total weight of the microcapsule.

In some embodiments, the algal protein extract is decolorized. Decolorization can be effected by any suitable means, including, but not limited to, solvent extraction with polar or non-polar solvents or ionic liquids, acids or bases, peroxides, by super critical carbon dioxide extraction, heat treatment, steam treatment, ionization treatment, ozone treatment, or by any combinations of these methods.

In some embodiments, the microparticle comprises another biopolymer besides the algal protein extract. Any suitable biopolymer can be used, so long as it is suitable for use in combination with the algal protein extract for forming microparticles. In some embodiments, the biopolymer is a polysaccharide, such as a polysaccharide obtained from a plant source, an algal source, or a fungal source. Suitable polysaccharides include, but are not limited to, gum Arabic, carboxymethylcellulose, chitosan, chitin, xanthan, agar, agarose, alginate, pectinate, pectin, carrageenan, starch, glucomannan, cellulose, inulin, arabinoxylan, glycogen, fructan, amylopectin, gellan gum, hemicellulose, and any combinations thereof. In some embodiments, the biopolymer is gum Arabic.

In some embodiments, the biopolymer is a plant protein. Suitable plant proteins include, but are not limited to, soy protein, pea protein, wheat protein, rice protein, potato protein, quinoa protein, amaranth protein, lentil protein, oat protein, buckwheat protein, chickpea protein, lupin seed protein, moringa protein, hemp protein, almond protein, cashew protein, canola (rapeseed) protein, chickpea protein, fava bean protein, mung bean protein, sunflower protein, red lentil protein, or any combination thereof. In some embodiments, the plant protein is wheat protein.

The algal protein and the biopolymer can be present in any suitable ratio. For example, in some embodiments, the weight ratio of algal protein to the biopolymer ranges from 1:10 to 10:1, or from 1:7 to 7:1, or from 1:3 to 3:1.

In some embodiments, the microparticle comprises other polymers, such as polyallylamine hydrochloride, polystyrene sulfonate, polyethylene imine, polylysine, polyvinyl pyrrolidone, polyvinyl alcohol, and the like.

In some embodiments, the microparticle is free of gelatin.

In some embodiments, the microparticle if free of animal proteins.

In some embodiments, the microparticle is a precipitate. Such precipitates do not encapsulate any other materials. Thus, such precipitates can be used to improve the texture or mouthfeel of certain food and beverage products, such as vegan dairy products.

In some embodiments, the microparticle encapsulates a hydrophobic material, such as a hydrophobic flavor compound, aroma compound, fragrance compound, or any combinations thereof. Thus, in some embodiments, the microparticle is a core-shell microcapsule having a core comprising a hydrophobic material and a shell comprising the microparticle materials described above, namely, the algal protein, and, optionally, the biopolymer and other polymers. In some such embodiments, the microparticle is a coacervate.

The term “coacervate core-shell microcapsule” refers to a microcapsule having an oily or solid-like core material (a “hydrophobic material”) surrounded by a coacervate material (also called “membrane” or “layer”). The core material can be partially or completely surrounded by the shell. In some embodiments, the coacervate core-shell microcapsule comprises a core that is completely surrounded by a coacervate shell. Thus, according to this embodiment, it is understood that the core is completely encapsulated by a coacervate shell.

In some embodiments, the shell material is subjected to cross-linking. This can also be the case, in certain embodiments, for the precipitate microparticles described above. In some such embodiments, the degree of cross-linking of the algal protein extract in the microparticle ranges from 5% to 90%, or from 10% to 70%, as calculated by the method set forth in Dardelle et al., SOFT MATTER, vol. 7, pp. 3315-3322 (2011), which describes a method for determining covalent cross-linker percentages of polypeptide strands using calorimetric analyses of the gel state.

By using cross-linking, the coacervate shell or the precipitate can be made to have any suitable strength. For the core-shell coacervates, this strength can be measured by the coacervate’s rupture force. For example, in some embodiments, the coacervate core-shell microcapsule has a rupture force ranging from 0.01 N to 10 N, or from 0.1 N to 2 N, where the rupture force is measured by compression of a capsule between parallel plates in a mechanical testing instrument, such as a Texture Analyzer (Food Technology Corporation, Sterling, Va., US), an Instron Mechanical Testing machine (Instron, Norwood, Mass., US), or also using a rheometer device equipped with a normal force transduced (for example, a DHR-2 Rheometer manufactured by TA Instruments, New Castle, Del., US, or MCR Rheometer manufacture by Anton Paar GmbH, Graz, AT).

The microparticles, whether it be a precipitate, a coacervate, or some other form, can have any suitable particle size. In general, particle size of microparticles is measured on the plurality of such particles present in a given composition, such as an ingestible or comestible composition. For example, in some embodiments, the microparticles may have a median capsule size ranging from 5 pm to 1000 pm, or from 5 pm to 500 pm, or from 5pm to 400 pm, or from 5 pm to 300 pm. The median microparticle size of microparticles can be determined by standard laser diffraction particle size analysis or by light microscopy combined with image analysis. In the present disclosure, the microparticle size refers to values based on number-based size distributions as measured by light microscopy, such as with a Nikon TE2000 microscope and image analysis performed with Nikon NIS Elements Software (Nikon Instruments, Tokyo, JP). Methods to obtain median and average size distributions are described in the scientific literature, such as in Hunter et al., INTRODUCTION TO MODERN COLLOID SCIENCE, Oxford University Press (1994). In embodiments where the microparticle is a coacervate core-shell microcapsule, the microcapsules can be made by “simple” and by “complex” coacervation. By simple coacervation it is understood that the algal protein extract alone is made to undergo phase separation and is then used to form a capsule wall. By complex coacervation it is understood that any biopolymer present and the algal protein extract together form the microcapsule shell.

In some embodiments, the microparticle is a coacervate core-shell microcapsule having a core and a shell, wherein the core comprises a hydrophobic material. In some embodiments, the hydrophobic material is a hydrophobic active ingredient.

The term “hydrophobic active ingredient” refers to any hydrophobic active ingredient, such as a single ingredient or a mixture of ingredients, which forms a two-phase dispersion when mixed with water. The hydrophobic active ingredient is, in some embodiments, a liquid at about 20 °C.

The term “active ingredient” refers to a single compound or a combination of compounds.

The terms “perfume compound” or flavor compound” or “aroma compound” refer to a single such compound or a mixture of several such compounds. In some embodiments, the hydrophobic material comprises a mixture of two or more compounds selected from the group consisting ot perfume compounds, flavor compounds, and aroma compounds.

In some embodiments, the hydrophobic material comprises a solvent.

In embodiments where the hydrophobic material comprises an active ingredient, the active ingredient is selected from the group consisting of flavors, flavor ingredients, perfumes, perfume ingredients, nutraceuticals, cosmetics, pest control agents, biocide actives and any mixtures thereof.

In some embodiments, the hydrophobic material comprises a mixture of a perfume with another ingredient selected from the group consisting of nutraceuticals, cosmetics, pest control agents and biocide actives.

In some embodiments, the hydrophobic material comprises a phase change material.

In some embodiments, the hydrophobic material comprises a mixture of biocide actives with another ingredient selected from the group consisting of perfumes, nutraceuticals, cosmetics, pest control agents. In some embodiments, the hydrophobic material comprises a mixture of pest control agents with another ingredient selected from the group consisting of perfumes, nutraceuticals, cosmetics, biocide actives.

In some embodiments, the hydrophobic material comprises a perfume compound. In some embodiments, the hydrophobic material comprises a biocide active. In some embodiments, the hydrophobic material comprises a pest control agent. The terms “perfume” or “perfume oil” or “perfume compound” refer to an ingredient or a composition that is a liquid at about 20°C. According to any one of the above embodiments said perfume oil can be a perfuming ingredient alone or a mixture of ingredients in the form of a perfuming composition. The term “perfuming ingredient” refers to a compound, which is used for the primary purpose of conferring or modulating an odor. In other words, for such an ingredient to be considered as being a perfuming one, it must be recognized by a person skilled in the art as being able to at least impart or modify in a positive or pleasant way the odor of a composition, and not just as having an odor. As used herein, these terms also include a combination of perfuming ingredients with substances which together improve, enhance, or modify the delivery of the perfuming ingredients, such as perfume precursors, modulators, emulsions or dispersions, as well as combinations which impart an additional benefit beyond that of modifying or imparting an odor, such as long- lastingness, blooming, malodor counteraction, antimicrobial effect, microbial stability, and pest control.

The nature and type of the perfuming ingredients present in the oil phase do not warrant a more detailed description here, as the ordinarily skilled artisan is able to select such compounds on the basis of general knowledge and according to intended use or application and the desired organoleptic effect. In general terms, these perfuming ingredients belong to chemical classes as varied as alcohols, aldehydes, ketones, esters, ethers, acetates, nitriles, terpenoids, nitrogenous or sulfurous heterocyclic compounds and essential oils (for example thyme oil). Such perfuming co-ingredients can be of natural or synthetic origin. Many of these co-ingredients are set forth in reference texts, such as Arctander, PERFUME AND FLAVOR CHEMICALS (1969), or its more recent editions, or in other works of a similar nature, as well as in the abundant patent literature in the field of perfumery.

Suitable such perfume compounds include, but are not limited to, the following compounds and classes of compounds:

Aldehydic ingredients: decanal, dodecanal, 2-methyl-undecanal, 10-undecenal, octanal, nonanal, and nonenal; Aromatic -herbal ingredients: eucalyptus oil, camphor, eucalyptol, 5-methyltricyclo[6.2.1.0^2,7]undecan-4-one, l-methoxy-3-hexanethiol, 2-ethyl-

4.4-dimethyl-l,3-oxathiane, 2,2,7/8,9/10-tetramethylspiro[5.5]undec-8-en-l-one, menthol, and alpha-pinene;

- Balsamic ingredients: coumarin, ethylvanillin, and vanillin;

- Citrus ingredients: dihydromyrcenol, citral, orange oil, linalyl acetate, citronellyl nitrile, orange terpenes, limonene, l-p-menthen-8-yl acetate, and l,4(8)-p-menthadiene;

Floral ingredients: methyl dihydrojasmonate, linalool, citronellol, phenylethanol,

3-(4-tert-butylphenyl)-2-methylpropanal, hexylcinnamic aldehyde, benzyl acetate, benzyl salicylate, tetrahydro-2-isobutyl-4-methyl-4(2H)-pyranol, beta ionone, methyl

2-(methylamino)benzoate, (E)-3-methyl-4-(2,6,6-trimethyl-2-cyclohexen-l-yl)-

3-buten-2-one, (lE)-l-(2,6,6-trimethyl-2-cyclohexen-l-yl)-l-penten-3-one,

1-(2,6,6-trimethyl-l,3-cyclohexadien-l-yl)-2-buten-l-one, (2E)-l-(2,6,6-trimethyl-

2-cyclohexen- 1 -yl)-2-buten- 1-one, (2E)- 1 -[2,6,6-trimethyl-3-cyclohexen- 1 -yl] -

2-buten- 1 -one, (2E)- 1 -(2, 6,6-trimethyl- 1 -cyclohexen- 1 -yl)-2-buten- 1 -one,

3-(3,3/l,l-dimethyl-5-indanyl)propanal, 2,5-dimethyl-2-indanmethanol, 2,6,6-trimethyl-3-cyclohexene-l-carboxylate, 3-(4,4-dimethyl-l-cyclohexen-

1-yl)propanal, hexyl salicylate, 3,7-dimethyl-l,6-nonadien-3-ol,

3-(4-isopropylphenyl)-2-methylpropanal, verdyl acetate, geraniol, p-menth-l-en-8-ol,

4-(l,l-dimethylethyl)-l-cyclohexyle acetate, l,l-dimethyl-2-phenylethyl acetate,

4-cyclohexyl-2-methyl-2-butanol, amyl salicylate , high cis methyl dihydrojasmonate,

3-methyl-5-phenyl-l -pentanol, verdyl proprionate, geranyl acetate, tetrahydro linalool, cis-7-p-menthanol, propyl (S)-2-(l,l-dimethylpropoxy)propanoate,

2-methoxynaphthalene, 2,2,2-trichloro-l -phenylethyl acetate, 4/3-(4-hydroxy-

4-methylpentyl)-3-cyclohexene-l-carbaldehyde, amylcinnamic aldehyde, 8-decen-

5-olide, 4-phenyl-2-butanone, isononyle acetate, 4-(l,l-dimethylethyl)-l-cyclohexyl acetate, verdyl isobutyrate and/or mixture of methylionones isomers;

Fruity ingredients: gamma-undecalactone, 2,2,5-trimethyl-5-pentylcyclopentanone, 2-methyl-4-propyl-l,3-oxathiane, 4-decanolide, ethyl 2-methyl-pentanoate, hexyl acetate, ethyl 2-methylbutanoate, gamma-nonalactone, allyl heptanoate, 2-phenoxyethyl isobutyrate, ethyl 2-methyl-l,3-dioxolane-2-acetate, diethyl-

1.4-cyclohexanedicarboxylate, 3-methyl-2-hexen-l-yl acetate, l-[3,3-dimethylcyclohexyl]ethyl [3-ethyl-2-oxiranyl]acetate, and diethyl

1 ,4-cyclohexane dicarboxylate;

Green ingredients: 2-methyl-3 -hexanone (E)-oxime, 2,4-dimethyl-3-cyclohexene- 1-carbaldehyde, 2-tert-butyl- 1 -cyclohexyl acetate, styrallyl acetate, allyl (2-methylbutoxy)acetate, 4-methyl-3-decen-5-ol, diphenyl ether, (Z)-3-hexen-l-ol, and 1 -(5 ,5-dimethyl- 1 -cyclohexen- 1 -yl)-4-penten- 1 -one;

Musk ingredients: l,4-dioxa-5,17-cycloheptadecanedione, (Z)-4-cyclopentadecen- 1-one, 3-methylcyclopentadecanone, l-oxa-12-cyclohexadecen-2-one, 1-oxa- 13 -cyclohexadecen-2-one, (9Z)-9-cycloheptadecen- 1 -one, 2- { ( 1 S)- 1 - [( 1R)-

3 ,3 -dimethylcyclohexyl] ethoxy } -2-oxoethyl propionate, 3 -methyl-5 -cyclopentadecen-

1-one, 4,6,6,7,8,8-hexamethyl-l,3,4,6,7,8-hexahydrocyclopenta[g]isochromene, (lS,rR)-2-[l-(3',3'-dimethyl-l'-cyclohexyl)ethoxy]-2-methylpropyl propanoate, oxacyclohexadecan-2-one, and (lS,rR)-[l-(3',3'-dimethyl-r-cyclohexyl)- ethoxycarbonyl]methyl propanoate;

Woody ingredients: l-[(lRS,6SR)-2,2,6-trimethylcyclohexyl]-3-hexanol, 3,3-dimethyl-5-[(lR)-2,2,3-trimethyl-3-cyclopenten-l-yl]-4-penten-2-ol, 3,4'-dimethylspiro[oxirane-2,9'-tricyclo[6.2.1.0²’⁷]undec[4]ene,

(1 -ethoxy ethoxy)cyclododecane, 2,2,9,ll-tetramethylspiro[5.5]undec-8-en-l-yl acetate, l-(octahydro-2,3,8,8-tetramethyl-2-naphtalenyl)-l-ethanone, patchouli oil, terpenes fractions of patchouli oil, Clearwood®, (rR,E)-2-ethyl-4-(2',2',3'-trimethyl- 3'-cyclopenten-l'-yl)-2-buten-l-ol, 2-ethyl-4-(2,2,3-trimethyl-3-cyclopenten-l-yl)-

2-buten-l-ol, methyl cedryl ketone, 5-(2,2,3-trimethyl-3-cyclopentenyl)-

3-methylpentan-2-ol, l-(2,3,8,8-tetramethyl-l,2,3,4,6,7,8,8a-octahydronaphthalen- 2-yl)ethan-l-one, and isobomyl acetate;

Other ingredients (e.g. amber, powdery spicy or watery): dodecahydro¬

Sa, 6,6, 9a-tetramethyl-naphtho[2,l-b]furan and any of its stereoisomers, heliotropin, anisic aldehyde, eugenol, cinnamic aldehyde, clove oil, 3-(l,3-benzodioxol-5-yl)- 2-methylpropanal, 7-methyl-2H-l,5-benzodioxepin-3(4H)-one, 2,5,5-trimethyl- l,2,3,4,4a,5,6,7-octahydro-2-naphthalenol, 1-phenylvinyl acetate, 6-methyl-7-oxa- l-thia-4-azaspiro[4.4]nonane and/or 3-(3-isopropyl- l-phenyl)butanal.

It is also understood that said ingredients may also be compounds known to release in a controlled manner various types of perfuming compounds also known as properfume or profragrance. Non-limiting examples of suitable properfumes may include 4-(dodecylthio)-4- (2,6,6-trimethyl-2-cyclohexen-l-yl)-2-butanone, 4-(dodecylthio)-4-(2,6,6-trimethyl-l- cyclohexen-l-yl)-2-butanone, 3-(dodecylthio)-l-(2,6,6-trimethyl-3-cyclohexen-l-yl)-l- butanone, 2-(dodecylthio)octan-4-one, 2-phenylethyl oxo(phenyl)acetate, 3,7-dimethylocta- 2,6-dien-l-yl oxo(phenyl)acetate, (Z)-hex-3-en-l-yl oxo(phenyl)acetate, 3,7-dimethyl-2,6- octadien-l-yl hexadecanoate, bis(3,7-dimethylocta-2,6-dien-l-yl) succinate, (2-((2- methylundec- 1 -en- 1 -yl)oxy)ethyl)benzene, 1 -methoxy-4-(3 -methyl-4-phenethoxybut-3 -en- 1 - yl)benzene, (3-methyl-4-phenethoxybut-3-en-l-yl)benzene, l-(((Z)-hex-3-en-l-yl)oxy)-2- methylundec-l-ene, (2-((2-methylundec-l-en-l-yl)oxy)ethoxy)benzene, 2-methyl-l-(octan-3- yloxy)undec- 1 -ene, 1 -methoxy-4-( 1 -phenethoxyprop- 1 -en-2-yl)benzene, 1 -methyl-4-( 1 - phenethoxyprop- 1 -en-2-yl)benzene, 2-( 1 -phenethoxyprop- 1 -en-2-yl)naphthalene, (2- phenethoxy vinyl)benzene, 2-(l -((3,7 -dimethyloct-6-en- 1 -yl)oxy)prop- 1 -en-2-yl)naphthalene, (2-((2-pentylcyclopentylidene)methoxy)ethyl)benzene, 4-allyl-2-methoxy- 1 -((2-methoxy-2- phenylvinyl)oxy)benzene, (2-((2-heptylcyclopentylidene)methoxy)ethyl)benzene, 1 - isopropyl-4-methyl-2-((2-pentylcyclopentylidene)methoxy)benzene, 2-methoxy-l-((2- pentylcyclopentylidene)methoxy)-4-propylbenzene, 3-methoxy-4-((2-methoxy-2- phenylvinyl)oxy)benzaldehyde, 4-((2-(hexyloxy)-2-phenylvinyl)oxy)-3-methoxy- benzaldehyde or a mixture thereof.

The perfuming compounds are, in some embodiments, dissolved in a solvent, such as solvents typically used in the perfume industry. In some embodiments, the solvent is not an alcohol. Non-limiting examples of such solvents include diethyl phthalate, isopropyl myristate, ABALYN (rosin resins, available from Eastman), benzyl benzoate, ethyl citrate, triethyl citrate, limonene or other terpenes, or isoparaffins. In some embodiments, the solvent is very hydrophobic and highly sterically hindered, like for example ABALYN or benzyl benzoate. In some embodiments, the perfume compounds comprises no more than than 30% by weight, or no more than 20% by weight, or no more than 10% by weight, based on the total weight of hydrophobic material.

In certain embodiments, the hydrophobic material comprises perfuming compounds having a high steric hindrance (bulky materials) and in particular those from one of the following groups:

Group 1 : perfuming ingredients comprising a cyclohexane, cyclohexene, cyclohexanone or cyclohexenone ring substituted with at least one linear or branched Ci to C4 alkyl or alkenyl substituent; Group 2: perfuming ingredients comprising a cyclopentane, cyclopentene, cyclopentanone or cyclopentenone ring substituted with at least one linear or branched C4 to Cs alkyl or alkenyl substituent;

Group 3 : perfuming ingredients comprising a phenyl ring or perfuming ingredients comprising a cyclohexane, cyclohexene, cyclohexanone or cyclohexenone ring substituted with at least one linear or branched C5 to Cs alkyl or alkenyl substituent or with at least one phenyl substituent and optionally one or more linear or branched Ci to C3 alkyl or alkenyl substituents;

Group 4: perfuming ingredients comprising at least two fused or linked C5 and/or Ce rings;

Group 5: perfuming ingredients comprising a camphor- like ring structure; Group 6: perfuming ingredients comprising at least one C7 to C20 ring structure; Group 7: perfuming ingredients having a logP value above 3.5 and comprising at least one tert-butyl or at least one trichloromethyl substitutent.

Examples of ingredients from each of these groups are:

Group 1: 2,4-dimethyl-3-cyclohexene-l-carbaldehyde (Firmenich SA, Geneva, CH), isocyclocitral, menthone, isomenthone, methyl 2,2-dimethyl-6-methylene-l- cyclohexanecarboxylate (Firmenich SA, Geneva, CH), nerone, terpineol, dihydroterpineol, terpenyl acetate, dihydroterpenyl acetate, dipentene, eucalyptol, hexylate, rose oxide, (S)-l,8-p-menthadiene-7-ol (Firmenich SA, Geneva, CH), 1-p- menthene-4-ol, (lRS,3RS,4SR)-3-p-mentanyl acetate, (lR,2S,4R)-4,6,6-trimethyl- bicyclo[3,l,l]heptan-2-ol, tetrahydro-4-methyl-2-phenyl-2H-pyran (Firmenich SA, Geneva, CH), cyclohexyl acetate, cyclanol acetate, 1 ,4-cyclohexane diethyldicarboxylate (Firmenich SA, Geneva, CH), (3RS,3aRS,6SR,7ASR)-perhydro- 3,6-dimethyl-benzo[B]furan-2-one (Firmenich SA, Geneva, CH), ((6R)-perhydro-3,6- dimethyl-benzo[B]furan-2-one (origin: Firmenich SA, Geneva, Switzerland), 2,4,6- trimethyl-4-phenyl- 1,3 -dioxane, 2,4,6-trimethyl-3-cyclohexene-l-carbaldehyde;

Group 2: (E)-3-methyl-5-(2,2,3-trimethyl-3-cyclopenten-l-yl)-4-penten-2-ol (origin: Givaudan SA, Vernier, Switzerland), (l'R,E)-2-ethyl-4-(2',2',3'-trimethyl-3'- cyclopenten-l'-yl)-2-buten-l-ol (Firmenich SA, Geneva, CH), (l'R,E)-3,3-dimethyl- 5-(2',2',3'-trimethyl-3'-cyclopenten-l'-yl)-4-penten-2-ol (Firmenich SA, Geneva, CH), 2-heptylcyclopentanone, methyl-cis-3-oxo-2-pentyl- 1 -cyclopentane acetate (Firmenich SA, Geneva, CH), 2,2,5-trimethyl-5-pentyl-l-cyclopentanone (Firmenich SA, Geneva, CH), 3,3-dimethyl-5-(2,2,3-trimethyl-3-cyclopenten-l-yl)-4-penten-2-ol (Firmenich SA, Geneva, CH), 3-methyl-5-(2,2,3-trimethyl-3-cyclopenten-l-yl)-2- pentanol (Givaudan SA, Vernier, CH);

Group 3: damascones, l-(5,5-dimethyl-l-cyclohexen-l-yl)-4-penten-l-one (Firmenich SA, Geneva, CH), (rR)-2-[2-(4'-methyl-3'-cyclohexen-r-yl)propyl]cyclopentanone, alpha-ionone, beta-ionone, damascenone, mixture of l-(5,5-dimethyl-l-cyclohexen-l- yl)-4-penten- 1 -one and 1 -(3 ,3 -dimethyl- 1 -cyclohexen- 1 -yl)-4-penten- 1 -one (Firmenich SA, Geneva, CH), l-(2,6,6-trimethyl-l-cyclohexen-l-yl)-2-buten-l-one (Firmenich SA, Geneva, CH), (lS,rR)-[l-(3',3'-Dimethyl-l'-cyclohexyl)- ethoxycarbonyl]methyl propanoate (Firmenich SA, Geneva, CH), 2-tert-butyl-l- cyclohexyl acetate (International Flavors and Fragrances, New York, N.Y., US), l-(2,2,3,6-tetramethyl-cyclohexyl)-3-hexanol (Firmenich SA, Geneva, CH), trans- 1- (2,2,6-trimethyl-l-cyclohexyl)-3-hexanol (Firmenich SA, Geneva, CH), (E)-3-methyl- 4-(2,6,6-trimethyl-2-cyclohexen-l-yl)-3-buten-2-one, terpenyl isobutyrate, 4-(l , 1- dimethylethyl)-l -cyclohexyl acetate (Firmenich SA, Geneva, CH), 8 -methoxy- 1-p- menthene, (lS,rR)-2-[l-(3',3'-dimethyl-l'-cyclohexyl) ethoxy] -2-methylpropyl propanoate (Firmenich SA, Geneva, CH), para tert-butylcyclohexanone, menthenethiol, 1 -methyl-4-(4-methyl-3-pentenyl)-3-cyclohexene- 1 -carbaldehyde, allyl cyclohexylpropionate, cyclohexyl salicylate, 2-methoxy-4-methylphenyl methyl carbonate, ethyl 2-methoxy-4-methylphenyl carbonate, 4-ethyl-2-methoxyphenyl methyl carbonate;

Group 4: Methyl cedryl ketone (International Flavors and Fragrances, New York, N.Y., US), a mixture of (lRS,2SR,6RS,7RS,8SR)-tricyclo[5.2.1.0²’⁶]dec-3-en-8-yl 2- methylpropanoate and (lRS,2SR,6RS,7RS,8SR)-tricyclo[5.2.1.0²’⁶]dec-4-en-8-yl 2- methylpropanoate, vetyverol, vetyverone, l-(octahydro-2,3,8,8-tetramethyl-2- naphtalenyl)- 1 -ethanone (International Flavors and Fragrances, New York, N.Y., US), (5RS,9RS,10SR)-2,6,9,10-tetramethyl-l-oxaspiro[4.5]deca-3,6-diene and the (5RS,9SR,10RS) isomer, 6-ethyl-2,10,10-trimethyl-l-oxaspiro[4.5]deca-3,6-diene, l,2,3,5,6,7-hexahydro-l,l,2,3,3-pentamethyl-4-indenone (International Flavors and Fragrances, New York, N.Y., US), a mixture of 3-(3,3-dimethyl-5-indanyl)propanal and 3-(l,l-dimethyl-5-indanyl)propanal (origin: Firmenich SA, Geneva, Switzerland), 3',4-dimethyl-tricyclo[6.2.1.0(2,7)]undec-4-ene-9-spiro-2'-oxirane (Firmenich SA, Geneva, CH), 9/10-ethyldiene-3-oxatricyclo[6.2.1.0(2,7)]undecane, (perhydro- 5,5,8A-trimethyl-2-naphthalenyl acetate (Firmenich SA, Geneva, CH), octalynol, (dodecahydro-3a,6,6,9a-tetramethyl-naphtho[2,l-b]furan, (Firmenich SA, Geneva, CH), tricyclo[5.2.1.0(2, 6)]dec-3-en-8-yl acetate and tricyclo[5.2.1.0(2, 6)]dec-4-en-8- yl acetate as well as tricyclo[5.2.1.0(2,6)]dec-3-en-8-yl propanoate and tricyclo[5.2.1.0(2,6)]dec-4-en-8-yl propanoate, (+)-(lS,2S,3S)-2,6,6-trimethyl- bicyclo[3.1.1]heptane-3-spiro-2'-cyclohexen-4'-one;

Group 5: camphor, borneol, isobornyl acetate, 8-isopropyl-6-methyl- bicyclo[2.2.2]oct-5-ene-2-carbaldehyde, pinene, camphene, 8-methoxycedrane, (8- methoxy-2,6,6,8-tetramethyl-tricyclo[5.3.1.0(l,5)]undecane (origin: Firmenich SA, Geneva, Switzerland), cedrene, cedrenol, cedrol, mixture of 9-ethylidene-3- oxatricyclo[6.2.1.0(2,7)]undecan-4-one and 10-ethylidene-3- oxatricyclo[6.2.1.0^2,7]undecan-4-one (Firmenich SA, Geneva, CH), 3-methoxy-7,7- dimethyl-10-methylene-bicyclo[4.3.1]decane (Firmenich SA, Geneva, CH);

Group 6: (trimethyl-13-oxabicyclo-[10.1.0]-trideca-4,8-diene (Firmenich SA, Geneva, CH), 9-hexadecen- 16-olide (Firmenich SA, Geneva, CH), pentadecenolide (Firmenich SA, Geneva, CH), 3-methyl-(4/5)-cyclopentadecenone , (Firmenich SA, Geneva, CH), 3-methylcyclopentadecanone (Firmenich SA, Geneva, CH), pentadecanolide (Firmenich SA, Geneva, CH), cyclopentadecanone (Firmenich SA, Geneva, CH), 1 -ethoxy ethoxy)cyclododecane (Firmenich SA, Geneva, CH), 1 ,4-dioxacycloheptadecane-5 , 17-dione, 4, 8-cyclododecadien- 1 -one;

Group 7: (+-)-2-methyl-3-[4-(2-methyl-2-propanyl)phenyl]propanal (Givaudan SA, Vernier, CH), 2,2,2-trichloro-l -phenylethyl acetate.

In some embodiments, the hydrophobic material comprises at least 30% by weight, or at least 50%, by weight, or at least 60% by weight, of compounds selected from Groups 1 to 7, as defined above, based on the total weight of the hydrophobic material. In some embodiments, the hydrophobic material comprises at least 30% by weight, or at least 50% by weight, of ingredients from Groups 3 to 7, as defined above, based on the total weight of the hydrophobic material. In some embodiments, the hydrophobic material comprises at least 30% by weight, or at least 50% by weight, of ingredients from Groups 3, 4, 6 or 7, as defined above, based on the total weight of the hydrophobic material.

In some embodiments, the hydrophobic material comprises at least 30% by weight, or at least 50% by weight, or at least 60% by weight, of compounds having a logP of at least 3.0, or at least 3.5, or at least 3.7, based on the total weight of the hydrophobic material.

In some embodiments, the hydrophobic material comprises no more than 10% by weight, or no more than 15% by weight, or no more than 20% by weight, of primary alcohols, based on the total weight of the hydrophobic material. In some embodiments, the hydrophobic material comprises from 25% by weight to 100% by weight, or from 25% by weight to 98% by weight, of perfume compounds, and comprises at least 15wt% by weight of high- impact perfume raw materials having a Log T of less than -4, and further comprises from 0% by weight to 75% by weight, or from 2% by weight to 75% by weight, of a density balancing material having a density greater than 1.07 g/cm³, with all weight percentages based on the total weight of the hydrophobic material.

The term “high-impact perfume raw materials” refers to perfume raw materials having a LogT of less than -4. The odor threshold concentration of a chemical compound is determined in part by its shape, polarity, partial charges, and molecular mass. For convenience, the odor threshold concentration is presented as the common logarithm of the threshold concentration, i.e., Log [Threshold] (“LogT”).

The term “density-balancing material” refers to a material having a density greater than 1.07 g/cm³ and, in some embodiments, having low odor or no odor.

The odor threshold concentration of a perfuming compound is determined by using a gas chromatograph (“GC”). Specifically, the gas chromatograph is calibrated to determine the exact volume of the perfume oil ingredient injected by the syringe, the precise split ratio, and the hydrocarbon response using a hydrocarbon standard of known concentration and chain-length distribution. The air flow rate is accurately measured and, assuming the duration of a human inhalation to last 12 seconds, the sampled volume is calculated. Since the precise concentration at the detector at any point in time is known, the mass per volume inhaled is known and hence the concentration of the perfuming compound. To determine the threshold concentration, solutions are delivered to the sniff port at the back-calculated concentration. A panelist sniffs the GC effluent and identifies the retention time when odor is noticed. The average across all panelists determines the odor threshold concentration of the perfuming compound. The determination of odor threshold is described in more detail in Vuilleumier et al., PERFUME & FLAVORIST, vol. 33, pp. 54-61 (2008).

The nature of high-impact perfume raw materials having a Log T of less than -4 and density balancing material having a density greater than 1.07 g/cm³ are described in PCT Publication No. WO 2018/115250, the content of which are hereby incorporated by reference.

In some embodiments, the high- impact perfume raw materials having a Log T of less than -4 are selected from the group consisting of: (+-)-l-methoxy-3 -hexanethiol, 4-(4- hydroxy-l-phenyl)-2-butanone, 2-methoxy-4-(l-propenyl)-l-phenyl acetate, pyrazobutyle, 3- propylphenol, l-(3-methyl-l-benzofuran-2-yl)ethanone, 2-(3-phenylpropyl)pyridine, 1- (3,3/5 ,5 -dimethyl- 1 -cyclohexen- 1 -yl)-4-penten- 1 -one , 1 -(5 ,5-dimethyl- 1 -cyclohexen- 1 -yl)- 4-penten-l-one, a mixture comprising (3RS,3aRS,6SR,7ASR)-perhydro-3,6-dimethyl- benzo[b]furan-2-one and (3SR,3aRS,6SR,7ASR)-perhydro-3,6-dimethyl-benzo[b]furan-2- one, (+-)-l-(5-ethyl-5-methyl-l-cyclohexen-l-yl)-4-penten- 1-one, (l'S,3'R)-l-methyl-2- [(r,2',2'-trimethylbicyclo[3.1.0]hex-3'-yl)methyl]cyclopropyl}methanol, (+-)-3- mercaptohexyl acetate, (2E)-l-(2,6,6-trimethyl-l,3-cyclohexadien-l-yl)-2-buten-l-one, H- methyl-2h-l,5-benzodioxepin-3(4H)-one, (2E,6Z)-2,6-nonadien-l-ol, (4Z)-4-dodecenal, (+-)- 4-hydroxy-2,5-dimethyl-3(2H)-furanone, methyl 2,4-dihydroxy-3,6-dimethylbenzoate, 3- methylindole, (+-)-perhydro-4alpha,8abeta-dimethyl-4a-naphthalenol, patchoulol, 2- methoxy-4-(l-propenyl)phenol, mixture comprising (+-)-5,6-dihydro-4-methyl-2-phenyl-2H- pyran and tetrahydro-4-methylene-2-phenyl-2H-pyran, mixture comprising 4-methylene-2- phenyltetrahydro-2H-pyran and (+-)-4-methyl-2-phenyl-3,6-dihydro-2H-pyran, 4-hydroxy-3- methoxybenzaldehyde, nonylenic aldehyde, 2-methoxy-4-propylphenol, 3-methyl-5-phenyl- 2-pentenenitrile, l-(spiro[4.5]dec-6/7-en-7-yl)-4-penten-l-one(, 2-methoxynaphthalene, (-)- (3aR,5AS,9AS,9BR)-3a,6,6,9a-tetramethyldodecahydronaphtho[2,l-b]furan, 5-nonanolide, (3aR,5AS,9AS,9BR)-3a,6,6,9a-tetramethyldodecahydronaphtho[2,l-b]furan, 7-isopropyl- 2H,4H-l,5-benzodioxepin-3-one, coumarin, 4-methylphenyl isobutyrate, (2E)-1 -(2,6,6- trimethyl-l,3-cyclohexadien-l-yl)-2-buten-l-one, beta, 2,2, 3-tetramethyl-delta-methylene-3- cyclopentene- 1 -butanol, delta damascene ((2E)-l-[(lRS,2SR)-2,6,6-trimethyl-3-cyclohexen- l-yl]-2-buten- 1-one), (+-)-3,6-dihydro-4,6-dimethyl-2-phenyl-2h-pyran, anisaldehyde, paracresol, 3-ethoxy-4-hydroxybenzaldehyde, methyl 2-aminobenzoate, ethyl methylphenylglycidate, octalactone gamma, ethyl 3-phenyl-2-propenoate, (-)-(2E)-2-ethyl-4- [(lR)-2,2,3-trimethyl-3-cyclopenten-l-yl]-2-buten-l-ol, paracresyl acetate, dodecalactone, tricyclone, (+)-(3R,5Z)-3-methyl-5-cyclopentadecen- 1-one, undecalactone, (lR,4R)-8- mercapto-3-p-menthanone, (3S,3AS,6R,7AR)-3,6-dimethylhexahydro-l-benzofuran-2(3H)- one, beta ionone, (+-)-6-pentyltetrahydro-2H-pyran-2-one, (3E,5Z)-l,3,5-undecatriene, 10- undecenal, (9E)-9-undecenal (9Z)-9-undecenal, (Z)-4-decenal, (+-)-ethyl 2- methylpentanoate, 1,2-diallyldisulfane, 2-tridecenenitrile, 3-tridecenenitrile, , (+-)-2-ethyl- 4,4-dimethyl-l,3-oxathiane, (+)-(3R,5Z)-3-methyl-5-cyclopentadecen-l-one, 3-(4-tert- butylphenyl)propanal, allyl (cyclohexyloxy) acetate, methylnaphthylketone, (+-)-(4E)-3- methyl-4-cyclopentadecen- 1-one, (+-)-5E3-methyl-5-cyclopentadecen- 1-one, cyclopropylmethyl 3-hexenoate, (4E)-4-methyl-5-(4-methylphenyl)-4-pentenal, (+-)-l-(5- propyl-l,3-benzodioxol-2-yl)ethanone, 4-methyl-2-pentylpyridine, (+-)-(E)-3-methyl-4- (2,6,6-trimethyl-2-cyclohexen-l-yl)-3-buten-2-one, (3aRS,5aSR,9aSR,9bRS)-3a, 6,6,9a- tetramethyldodecahydronaphtho[2,l-b]furan, (2S,5R)-5-methyl-2-(2-propanyl)cyclohexanone oxime, 6-hexyltetrahydro-2H-pyran-2-one, (+-)-3-(3-isopropyl-l-phenyl)butanal, methyl 2- (3-oxo-2-pentylcyclopentyl)acetate, l-(2,6,6-trimethyl-l-cyclohex-2-enyl)pent-l-en-3-one, indol, 7-propyl-2H,4H-l,5-benzodioxepin-3-one, ethyl praline, (4-methylphenoxy)- acetaldehyde, ethyl tricyclo[5.2.1.0.²’⁶]decane-2-carboxylate, (+)-(l'S,2S,E)-3,3-dimethyl-5- (2',2',3'-trimethyl-3'-cyclopenten-r-yl)-4-penten-2-ol, (4E)-3,3-dimethyl-5-[(lR)-2,2,3- trimethyl-3-cyclopenten-l-yl]-4-penten-2-ol, 8-isopropyl-6-methyl-bicyclo[2.2.2]oct-5-ene- 2-carbaldehyde, methylnonylacetaldehyde, 4-formyl-2-methoxyphenyl 2-methylpropanoate, (E)-4-decenal, (+-)-2-ethyl-4-(2,2,3-trimethyl-3-cyclopenten-l-yl)-2-buten-l-ol, (1R,5R)- 4,7,7-trimethyl-6-thiabicyclo[3.2.1]oct-3-ene, (lR,4R,5R)-4,7,7-trimethyl-6- thiabicyclo[3.2.1]octane, (-)-(3R)-3,7-dimethyl-l,6-octadien-3-ol, (E)-3-phenyl-2- propenenitrile, 4-methoxybenzyl acetate, (E)-3-methyl-5-(2,2,3-trimethyl-3-cyclopenten-l- yl)-4-penten-2-ol, allyl (2/3-methylbutoxy)acetate, (+-)-(2E)-l-(2,6,6-trimethyl-2- cyclohexen- 1 -yl)-2-buten- 1 -one, (IE)- 1 -(2,6,6-trimethyl- 1 -cyclohexen- 1 -yl)- 1 -penten-3 -one, and mixtures thereof.

In some embodiments, perfume raw materials having a Log T of less than -4 are selected in the group consisting of aldehydes, ketones, alcohols, phenols, esters lactones, ethers, epoxy des, nitriles, and mixtures thereof.

In some embodiments, perfume raw materials having a Log T of less than -4 comprise at least one compound chosen in the group consisting of alcohols, phenols, esters lactones, ethers, epoxydes, nitriles and mixtures thereof, which, in some embodiments, are present in the hydrophobic material in amount ranging from 20% by weight to 70% by weight, based on the total weight of the perfume raw materials having a Log T of less than -4.

In some embodiments, perfume raw materials having a Log T of less than -4 are made up from 20% by weight to 70% by weight of aldehydes, ketones, and mixtures thereof, based on the total weight of the perfume raw materials having a Log T of less than -4. In some such embodiments, the remaining perfume raw materials in the hydrophobic material have a Log T of at least -4.

In some embodiments, the perfume raw materials having a Log T of at least -4 are selected in the group consisting of: ethyl 2-methylbutyrate, (E)-3-phenyl-2-propenyl acetate, (+-)-6/8-sec-butylquinoline, (+-)-3-(l,3-benzodioxol-5-yl)-2-methylpropanal, verdyl propionate, l-(octahydro-2,3,8,8-tetramethyl-2-naphtalenyl)-l-ethanone, methyl 2- ((lRS,2RS)-3-oxo-2-pentylcyclopentyl)acetate, (+-)-(E)-4-methyl-3-decen-5-ol, 2,4- dimethyl-3-cyclohexene-l-carbaldehyde, l,3,3-trimethyl-2-oxabicyclo[2.2.2]octane, tetrahydro-4-methyl-2-(2-methyl-l-propenyl)-2H-pyran, dodecanal, 1-oxa- 12/13- cyclohexadecen-2-one, (+-)-3-(4-isopropylphenyl)-2-methylpropanal, aldehyde Cll, (+-)- 2,6-dimethyl-7-octen-2-ol, allyl 3-cyclohexylpropanoate, (Z)-3-hexenyl acetate, 5-methyl-2- (2-propanyl)cyclohexanone, allyl heptanoate, 2-(2-methyl-2-propanyl)cyclohexyl acetate, l,l-dimethyl-2-phenylethyl butyrate, geranyl acetate, neryl acetate, (+-)-l -phenylethyl acetate, l,l-dimethyl-2-phenylethyl acetate, 3-methyl-2-butenyl acetate, ethyl 3- oxobutanoate, (2Z)-ethyl 3-hydroxy-2-butenoate, 8-p-menthanol, 8-p-menthanyl acetate, 1-p- menthanyl acetate, (+-)-2-(4-methyl-3-cyclohexen-l-yl)-2-propanyl acetate, (+-)-2- methylbutyl butanoate, 2-{(lS)-l-[(lR)-3,3-dimethylcyclohexyl]ethoxy}-2-oxoethyl propionate, 3,5,6-trimethyl-3-cyclohexene-l-carbaldehyde, 2,4,6-trimethyl-3-cyclohexene-l- carbaldehyde, 2-cyclohexylethyl acetate, octanal, ethyl butanoate, (+-)-(3E)-4-(2,6,6- trimethyl-l/2-cyclohexen-l-yl)-3-buten-2-one, l-[(lRS,6SR)-2,2,6-trimethylcyclohexyl]-3- hexanol, l,3,3-trimethyl-2-oxabicyclo[2.2.2]octane, l,3,3-trimethyl-2- oxabicyclo[2.2.2]octane, ethyl hexanoate, undecanal, decanal, 2-phenylethyl acetate, (lS,2S,4S)-l,7,7-trimethylbicyclo[2.2.1]heptan-2-ol, (1S,2R,4S)-1,7,7- trimethylbicyclo[2.2.1]heptan-2-ol ), (+-)-3,7-dimethyl-3-octanol, l-methyl-4-(2- propanylidene)cyclohexene, (+)-(R)-4-(2-methoxypropan-2-yl)- 1 -methylcyclohex- 1-ene, verdyl acetate, (3R)-l-[(lR,6S)-2,2,6-trimethylcyclohexyl]-3-hexanol, (3S)-l-[(lR,6S)-2,2,6- trimethylcyclohexyl] -3 -hexanol, (3R)-l-[(lS,6S)-2,2,6-trimethylcyclohexyl]-3-hexanol, (+)- (lS,rR)-2-[l-(3',3'-dimethyl-l'-cyclohexyl)ethoxy]-2-methylpropyl propanoate, and mixtures thereof.

The hydrophobic material may comprise various perfume compounds and solvents in any suitable relative amounts. For esample, in some embodiments, the perfume formulation comprises:

From 0% by weight to 60% by weight of a hydrophobic solvent, based on the total weight of the hydrophobic material;

From 40% by weight to 100% by weight of perfume compounds, based on the total weight of the hydrophobic material, wherein, in some such embodiments, the perfume compounds have at least two, and, in some cases, all three of the following characteristics: o at least 35% by weight, or at least 40% by weight, or at least 50% by weight, or at least 60% by weight, based on total weight of perfume compounds in the hydrophobic material, of perfume compounds having a log P greater than 3, or greater than 3.5; o at least 20% by weight, or at least 25% by weight, or at least 30% by weight, or at least 40% by weight, based on total weight of perfume compounds in the hydrophobic material, of bulky materials of Groups 1 to 6, or Groups 3 to 6, as defined previously; and o at least 15% by weight, or at least 20% by weight, or at least 25% by weight, or least 30% by weight, based on total weight of perfume compounds in the hydrophobic material, of high-impact perfume materials having a Log T of less than -4, as defined previously.

In some embodiments, the hydrophobic material comprises from 0% by weight to 60% by weight, of a hydrophobic solvent, based on the total weight of the hydrophobic material.

In some embodiments, the hydrophobic solvent comprises a density balancing material selected from the group consisting of: benzyl salicylate, benzyl benzoate, cyclohexyl salicylate, benzyl phenylacetate, phenylethyl phenylacetate, triacetin, ethyl citrate, methyl and ethyl salicylate, benzyl cinnamate, and mixtures thereof.

In some embodiments, the hydrophobic solvent has a Hansen Solubility Parameter compatible with encapsulated perfume compounds.

As used herein, the term “Hansen solubility parameter” refers to a solubility parameter approach proposed by Charles Hansen used to predict polymer solubility and was developed around the basis that the total energy of vaporization of a liquid consists of several individual parts. To calculate the "weighted Hansen solubility parameter" one must combine the effects of (atomic) dispersion forces, (molecular) permanent dipole-permanent dipole forces, and (molecular) hydrogen bonding (electron exchange). The weighted Hansen solubility parameter" is calculated as (5D²+ 5P²+ 8H²)⁰⁵, wherein 5D is the Hansen dispersion value (also referred to in the following as the atomic dispersion fore), 5P is the Hansen polarizability value (also referred to in the following as the dipole moment), and 5H is the Hansen Hydrogen-bonding (“H-bonding”) value (also referred to in the following as hydrogen bonding). For a more detailed description of the parameters and values, see Hansen, THE THREE DIMENSIONAL SOLUBILITY PARAMETER AND SOLVENT DIFFUSION COEFFICIENT, (1967). Euclidean difference in solubility parameter between a fragrance and a solvent is Calculated as (4*(8D_Solvent-8Dfragrance) + (SPsolvent-SPfragrance) + (SHsolvenf-SHfragrance) ) , in which SDsoivent, SPsoivent, and SHsoivent, are the Hansen dispersion value, Hansen polarizability value, and Hansen h-bonding values of the solvent, respectively; and 8Df_ragrance, SPfragrance, and SHfragrance are the Hansen dispersion value, Hansen polarizability value, and Hansen h- bonding values of the fragrance, respectively.

In some embodiments, the perfume compounds and the hydrophobic solvent have at least two Hansen solubility parameters selected from a first group consisting of: an atomic dispersion force (5D) ranging from 12 to 20, a dipole moment (5P) ranging from 1 to 8, and a hydrogen bonding (5H) ranging from 2.5 to 11.

In some embodiments, the perfume compounds and the hydrophobic solvent have at least two Hansen solubility parameters selected from a second group consisting of: an atomic dispersion force (5D) ranging from 12 to 20, or from 14 to 20, a dipole moment (5P) ranging from 1 to 8, or from 1 to 7, and a hydrogen bonding (5H) ranging from 2.5 to 11, or from 4 to 11.

In some embodiments, at least 90% by weight of the perfume compounds, or at least 95% by weight of the perfume compounds, or at least of 98% by weight of the perfume compounds have at least two Hansen solubility parameters selected from a first group consisting of: an atomic dispersion force (5D) ranging from 12 to 20, a dipole moment (5P) ranging from 1 to 8, and a hydrogen bonding (5H) ranging from 2.5 to 11.

In some embodiments, the hydrophobic material comprises a fragrance modulator, which can be used in addition to the hydrophobic solvent, when present, or as substitution of the hydrophobic solvent when there is no hydrophobic solvent. The term “fragrance modulator” refers to a fragrance compound with i. a vapor pressure of less than 0.0008 Torr at 22°C; ii. a clogP of 3.5 and higher, or 4.0 and higher, or 4.5 and higher; iii. at least two Hansen solubility parameters selected from a first group consisting of: an atomic dispersion force ranging from 12 to 20, a dipole moment ranging from 1 to 7, and a hydrogen bonding ranging from 2.5 to 11; and iv. at least two Hansen solubility parameters selected from a second group consisting of: an atomic dispersion force ranging from 14 to 20, a dipole moment ranging from 1 to 8, and a hydrogen bonding ranging from 4 to 11, when in solution with a compound having a vapor pressure range of 0.0008 to 0.08 Torr at 22°C.

Non- limiting examples of fragrance modulators include following materials: alcohol C12, oxacyclohexadec- 12/13-en-2-one, 3-[(2',2',3'-trimethyl-3'-cyclopenten-T-yl)methoxy]- 2-butanol, cyclohexadecanone, (Z)-4-cyclopentadecen-l-one, cyclopentadecanone, (8Z)- oxacycloheptadec-8-en-2-one, 2-[5-(tetrahydro-5-methyl-5-vinyl-2-furyl)-tetrahydro-5- methyl-2-furyl]-2-propanol, muguet aldehyde, l,5,8-trimethyl-13-oxabicyclo[10.1.0]trideca- 4,8-diene, (+-)-4,6,6,7,8,8-hexamethyl-l,3,4,6,7,8-hexahydrocyclopenta[g]isochromene, (+)- (lS,2S,3S,5R)-2,6,6-trimethylspiro[bicyclo[3.1.1]heptane-3,l'-cyclohexane]-2'-en-4'-one, oxacyclohexadecan-2-one, 2- { ( 1 S)- 1 - [( 1 R)-3 ,3 -dimethylcyclohexyl]ethoxy } -2-oxoethyl propionate, (+)-(4R,4aS,6R)-4,4a-dimethyl-6-(l-propen-2-yl)-4, 4a, 5,6,7, 8-hexahydro-2(3H)- naphthalenone, amylcinnamic aldehyde, hexylcinnamic aldehyde, hexyl salicylate, (1E)-1- (2,6,6-trimethyl-l-cyclohexen-l-yl)-l,6-heptadien-3-one, and (9Z)-9-cycloheptadecen-l-one.

In some embodiments, the hydrophobic material comprises hydrophobic solvents or other hydrophobic compounds, such as those selected from the group consisting of: isopropyl myristate, tryglycerides (e.g. NEOBEE MCT oil, vegetable oils), D-limonene, silicone oil, mineral oil, and mixtures thereof with optionally hydrophilic solvents, for example, selected from the group consisting of 1 ,4-butanediol, benzyl alcohol, triethyl citrate, triacetin, benzyl acetate, ethyl acetate, propylene glycol (1,2-propanediol), 1,3-propanediol, dipropylene glycol, glycerol, glycol ethers, and mixtures thereof.

In some embodiments, the hydrophobic material is free of any active ingredient (such as perfume or flavor or aroma).

The term “biocide” refers to a chemical substance capable of killing living organisms (e.g. microorganisms) or reducing or preventing their growth and/or accumulation. Biocides are commonly used in medicine, agriculture, forestry, and in industry where they prevent the fouling of, for example, water, agricultural products including seed, and oil pipelines. A biocide can be a pesticide, including a fungicide, herbicide, insecticide, algicide, molluscicide, miticide and rodenticide; and/or an antimicrobial such as a germicide, antibiotic, antibacterial, antiviral, antifungal, antiprotozoal, or antiparasite.

The term “pest control agent” refers to a substance that serves to repel or attract pests, to decrease, inhibit or promote their growth, development or their activity. Pests refer to any living organism, whether animal, plant or fungus, which is invasive or troublesome to plants or animals, pests include insects notably arthropods, mites, spiders, fungi, weeds, bacteria, and other microorganisms. In some embodiments, the hydrophobic material comprises aroma compounds. Such compounds can also be classified as fragrance compounds or flavor compounds. As used herein, the term typically refers to ingestible compounds that impart aromas to various comestible articles, such as food products, beverage products, pet food products, and oral care products. Such compounds are well known in the art, and are set forth in reference books such as Maarse, VOLATILE COMPOUNDS IN FOOD AND BEVERAGES (1991). Common examples of such volatile compounds are compounds found in the oil of hops, fruit, vegetables, herbs, spices, meats, alcoholic products, nuts, and flowers. Such compounds include low-molecular- weight aldehydes, alcohols, carboxylic acids, ketones, lactones, and esters, as well as certain terpenes and terpenoids.

The terms “flavor” or “flavor compound” or “flavor oil” refer to a flavoring ingredient or a mixture of flavoring ingredients, which can be mixed with solvents or adjuvants of current use for the preparation of a flavoring formulation, for example, which is intended to be added to a comestible composition or a chewable product to impart, improve or modify its organoleptic properties, in particular its flavor or taste. Flavoring ingredients are well known to a person skilled in the art and their nature does not warrant a detailed description here, which in any case would not be exhaustive, the skilled flavorist being able to select them on the basis of his general knowledge and according to the intended use or application and the organoleptic effect it is desired to achieve. Many of these flavoring ingredients are listed in reference texts such as in the book by Arctander, PERFUME AND FLAVOR CHEMICALS (1969), or its more recent versions, or in other works of similar nature such as FENAROLI'S HANDBOOK OF FLAVOR INGREDIENTS (1975) or SYNTHETIC FOOD ADJUNCTS (1947). Solvents and adjuvants of current use for the preparation of a flavoring formulation are also well known in the art.

In some embodiments, the flavor is a mint flavor. In a more particular embodiment, the mint is selected from the group consisting of peppermint and spearmint. In some embodiments, the flavor is a cooling agent or mixtures thereof. In some embodiments, the flavor is a menthol flavor.

In some embodiments, the flavor is a fruit or vegetable flavor, such as flavors that are derived from or based on fruits where citric acid is the predominant, naturally-occurring acid include but are not limited to, for example, citrus fruits (e.g. lemon, lime), limonene, strawberry, orange, and pineapple. In some embodiments, the flavors is lemon, lime or orange, where the flavor is extracted from the fruit. In some embodiments, the flavor is a juice or extract from oranges, lemons, grapefruits, key limes, citrons, clementines, mandarins, tangerines, and any other citrus fruit, or variation or hybrid thereof. In some embodiments, the flavor is a liquid extracted or distilled from oranges, lemons, grapefruits, key limes, citrons, clementines, mandarins, tangerines, any other citrus fruit or variation or hybrid thereof, pomegranates, kiwifruits, watermelons, apples, bananas, blueberries, melons, ginger, bell peppers, cucumbers, passion fruits, mangos, pears, tomatoes, and strawberries.

In some embodiments, the flavor comprises limonene, and, in a particular embodiment, the composition is a citrus that further comprises limonene. In another particular embodiment, the flavor comprises a flavor selected from the group comprising strawberry, orange, lime, tropical, berry mix, and pineapple.

Any other suitable flavoring can be used. In some embodiments, the flavoring comprises synthetic flavor oils and flavoring aromatics or oils, oleoresins and extracts derived from plants, leaves, flowers, fruits, and so forth, or combinations thereof. Nonlimiting examples of flavor oils include spearmint oil, cinnamon oil, oil of wintergreen (methyl salicylate), peppermint oil, Japanese mint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, oil of nutmeg, allspice, oil of sage, mace, oil of bitter almonds, and cassia oil. Non-limiting examples of other flavors include natural and synthetic fruit flavors such as vanilla, and citrus oils including lemon, orange, lime, grapefruit, yazu, sudachi, and fruit essences including apple, pear, peach, grape, blueberry, strawberry, raspberry, cherry, plum, pineapple, watermelon, apricot, banana, melon, apricot, ume, cherry, raspberry, blackberry, tropical fruit, mango, mangosteen, pomegranate, papaya and so forth. Other potential flavors include a milk flavor, a butter flavor, a cheese flavor, a cream flavor, and a yogurt flavor; a vanilla flavor; tea or coffee flavors, such as a green tea flavor, a oolong tea flavor, a tea flavor, a cocoa flavor, a chocolate flavor, and a coffee flavor; mint flavors, such as a peppermint flavor, a spearmint flavor, and a Japanese mint flavor; spicy flavors, such as an asafetida flavor, an ajowan flavor, an anise flavor, an angelica flavor, a fennel flavor, an allspice flavor, a cinnamon flavor, a chamomile flavor, a mustard flavor, a cardamom flavor, a caraway flavor, a cumin flavor, a clove flavor, a pepper flavor, a coriander flavor, a sassafras flavor, a savory flavor, a Zanthoxyli Fructus flavor, a perilla flavor, a juniper berry flavor, a ginger flavor, a star anise flavor, a horseradish flavor, a thyme flavor, a tarragon flavor, a dill flavor, a capsicum flavor, a nutmeg flavor, a basil flavor, a marjoram flavor, a rosemary flavor, a bayleaf flavor, and a wasabi (Japanese horseradish) flavor; alcoholic flavors, such as a wine flavor, a whisky flavor, a brandy flavor, a rum flavor, a gin flavor, and a liqueur flavor; floral flavors; and vegetable flavors, such as an onion flavor, a garlic flavor, a cabbage flavor, a carrot flavor, a celery flavor, mushroom flavor, and a tomato flavor. These flavoring agents may be used in liquid or solid form and may be used individually or in admixture. In the context of dairy or dairy analog products, the most commonly used flavor agents are agents that impart flavors such as vanilla, French vanilla, chocolate, banana, lemon, hazelnut, coconut, almond, strawberry, mocha, coffee, tea, chai, cinnamon, caramel, cream, brown sugar, toffee, pecan, butter pecan, toffee, Irish creme, white chocolate, raspberry, pumpkin pie spice, peppermint, or any combination thereof.

In some embodiments, the flavor compounds comprise one or more a taste modifiers. The term “taste modifier” refers to an active ingredient that operates on a mammal’s taste receptors, or enhances a sensory characteristic related to mouthfeel (such as body, roundness, or mouth-coating) of a flavored product being consumed. Non-limiting examples of taste modifiers include active ingredients that enhance, modify or impart saltiness, fattiness, umami, kokumi, heat sensation, cooling sensation, sweetness, acidity, tingling, bitterness, or sourness. In some embodiments, the hydrophobic material comprises a sweetness enhancer, such as hesperitin dihydrochalcone, hesperitin dihydrochalcone-4’ -O’ glucoside, neohesperitin dihydrochalcone, brazzein, hesperidin, phyllodulcin, naringenin, naringin, phloretin, glucosylated steviol glycosides, (2R,3R)-3-acetoxy-5,7,4’-trihydroxyflavanone, (2R,3R)-3-acetoxy-5,7,3’ -trihydroxy-4’ -methoxyflavanone, rubusosides, eriodictyol, homoeriodictyol, or synthetic compounds, such as any compounds set forth in U.S. Patent Nos. 8,541,421; 8,815,956; 9,834,544; 8,592,592; 8,877,922; 9,000,054; and 9,000,051, as well as U.S. Patent Application Publication No. 2017/0119032. In some embodiments, the hydrophobic material comprises an umami or kokumi enhancer, such as any compounds set forth in U.S. Patent Nos. 8,735,081; 8,124,121; and 8,968,708, or in PCT Publication Nos. WO 2021/063942, WO 2022/231918, and WO 2022/231908, as well as compounds such as (2R,4R)-1, 2, 4-trihydroxy-heptadec- 16-ene, (2R,4R)-1, 2, 4-trihydroxyheptadec- 16-yne, or a mixture thereof.; (3R,5S)-l-(4-hydroxy-3-methoxyphenyl)decane-3,5-diol diacetate; and jV-(heptan-4-yl)benzo[<7][l,3]dioxole-5-carboxamide.

The flavoring ingredients can be a complex flavor emulating certain organoleptic characteristics, such as sweet and savory tonalities as for example in chicken, beef, pork or shrimp flavor.

In some embodiments, suitable sweetening components are included in the microparticles, particularly in the hydrophobic material. In some embodiments, the sweetening component is selected from the group consisting of: a sugar (such as sucrose, fructose, glucose, or any combination thereof, including high-fructose corn syrup), a stevia component (such as stevioside, rebaudioside A, remaudioside D, rebaudioside M, and the like), sodium cyclamate, aspartame, neotame, sucralose, sodium saccharine, acesulfame K, mogrosides (such as mogroside V, isomogroside V, siamenoside I, the alpha- 1,6 isomer of siamenoside I, or the or mixtures thereof).

In some embodiments, the flavoring is a flavoring that provides a meat or savory tonality, including flavorings or tonalities of beef, lamb, bison, smoke, pork, bacon, ham, sausage, chicken, turkey, goose, duck, mushroom, celery, tomato, onion, garlic, carrot, leek, fish, shellfish, soy, miso, and the like. In some further embodiments, the flavoring comprises one or more lactones, which impart a creamy flavor to the ingestible composition.

In some embodiments, the flavoring comprises a yeast extract, such as a yeast lysate. Such extracts can be obtained from any suitable yeast strain, where such extracts are suitable for human consumption. Non-limiting examples of such yeasts include: yeasts of the genus Saccharomyces, such as Saccharomyces cerevisiae or Saccharomyces pastorianus', yeasts of the genus Candida, such as Candida utilis', yeasts of the genus Kluyveromyces, such as Kluyveromyces lactis or Kluyveromyces marxianus', yeasts of the genus Pichia such as Pichia pastoris', yeasts of the genus Debaryomyces such as Debaryomyces hanseniv, and yeasts of the genus Zygosaccharomyces such as Zygosaccharomyces mellis. In some embodiments, the yeast is a yeast collected after brewing beer, sake, or the like. In some embodiments, the yeast is a yeast subjected to drying treatment (dried yeast) after collection.

Such extracts can be produced by any suitable means. In general, yeast extracts or lysates are made by extracting the contents of the yeast cells from the cell wall material. In many instances, the digestive enzymes in the cells (or additional enzymes added to the composition) break down the proteins and polynucleotides in the yeast to amino acids, oligopeptides (for example, from 2 to 10 peptides), nucleotides, oligonucleotides (from 2 to 10 nucleotides), and mixtures thereof. A yeast lysate can be prepared by lysing a yeast. For example, in some embodiments, the yeast after culture is crushed or lysed by an enzymatic decomposition method, a self-digestion method, an alkaline extraction method, a hot water extraction method, an acid decomposition method, an ultrasonic crushing method, crushing with a homogenizer, a freezing-thawing method, or the like (two or more thereof may be used in combination), whereby a yeast lysate is obtained. Yeast may be cultured by a conventional method. In some embodiments, the yeast after culture is heat-treated and then treated with a lytic enzyme to obtain an enzyme lysate. The conditions for the heat treatment are, for example, 80 °C to 90 °C for 5 minutes to 30 minutes. As the lytic enzyme used for the enzymatic decomposition method, various enzymes can be used as long as they can lyse the cell wall of yeast. The reaction conditions may be set so as to be optimum or suitable for the lytic enzyme(s) to be used, and specific examples thereof can include a temperature of 50 °C to 60 °C, and a pH of 7.0 to 8.0. The reaction time is also not particularly limited, and can be, for example, 3 hours to 5 hours.

Compositions comprising yeast lysate can be obtained from a variety of commercial sources. For example, in some embodiments, the yeast lysate is provides by the flavoring additive sold under the name MODUMAX (DSM Food Specialties BV, Delft, Netherlands).

In some embodiments, the hydrophobic material is in a liquid state or a solid state at temperatures ranging from 20 °C to 30 °C. In some embodiments, the hydrophobic material is a liquid at temperatures ranging from 20 °C to 30 °C. In some embodiments, the hydrophobic material is a solid at temperatures ranging from 20 °C to 30 °C.

In general, the core material is hydrophobic, meaning that it is immiscible with water at temperatures ranging from 20 °C to 30 °C and is present in the form of a separate, hydrophobic phase.

In some embodiments, the core comprises at least 5% by weight, or at least 10% by weight, or at least 20% by weight, or at least 30% by weight, or at least 40% by weight, of chemical compounds possessing a vapor pressure higher than 0.007 Pa (the vapor pressure being specified for a reference temperature of 25 °C), based on the total weight of the hydrophobic material. In some embodiments, the hydrophobic material comprises at least 10% by weight compounds having a vapor pressure greater than 0.1 Pa at 25 °C, or greater than 1 Pa at 25 °C, or greater than 10 Pa at 25 °C.

The given value of 0.007 Pa at 25 °C for the vapor pressure is generally regarded as a limiting value identifying compounds with a volatile character. For the purpose of the present disclosure, the vapor pressures are determined by calculation using the method disclosed in the “EPI suite” software (2000), U.S. Environmental Protection Agency.

In some embodiments, the core of the coacervate core-shell microcapsule comprises a flavor ingredient. In other words, the flavor ingredient is encapsulated in the core of the coacervate core-shell microcapsule.

In some embodiments, the core of the coacervate core-shell microcapsule may comprise a fat matrix, for example, wherein the fat matrix comprises food grade oils. The fat matrix may comprise (i) a hydrogenated oil or (ii) a hydrogenated fat or (iii) cocoa butter or (iv) a mixture of i-iii. In some embodiments, the hydrogenated oils include hydrogenated palm oil, hydrogenated soybean oil, and hydrogenated cottonseed oil. In some embodiments, the hydrogenated fat includes cocoa fat. In some other embodiments, the fat matrix comprises a mixture of a fat and a hydrogenated oil. In some further embodiments, the fat matrix comprises a mixture of hydrogenated palm oil with coco fat or cocoa butter.

In some embodiments, the shell of the microcapsules or the microparticle itself (if a precipitate) further comprises an additional polymeric material, such as a material selected from the group consisting of polyurea, polyurethane, polyamide, polyester, polyacrylate, polysiloxane, polycarbonate, polysulfonamide, polymers of urea and formaldehyde, melamine and formaldehyde, melamine and urea, or melamine and glyoxal, and any mixtures thereof. In some embodiments, shell of the microcapsules or the microparticle itself (if a precipitate) further comprises polyurea. In some embodiments, the shell of the microcapsules or the microparticle itself (if a precipitate) further comprises is free from additional polymeric material. In some embodiments, the shell of the microcapsules or the microparticle itself (if a precipitate) is a composite made of a coacervate material and a polymeric material.

In some embodiments, the additional polymeric material forms an inner layer, when the microparticle is a coacervate core-shell microcapsule. In some further such embodiments, the microcapsule shell comprises an inner layer made of a polymeric material and an outer coacervate layer comprising the algal protein extract.

As noted above, in some embodiments, the algal proteins in the microparticle are cross-linked. The cross-linking can be carried out using different type of cross-linking agents. Typically, a cross-linking agent is used to harden the microparticle, such as the microcapsule shell. Suitable cross-linking agents include, but are not limited to, formaldehyde, genipin, tannins (such as polyphenols), acetaldehyde, glutaraldehyde, glyoxal, chrome alum, and transglutaminase. The cross-linking agent can be used at any suitable concentration. In some embodiments, the cross-linker is used in an amount ranging from 0.001% by weight to 5% by weight, or from 0.005% by weight to 2% by weight, based on the total weight of the emulsion and/or suspension (slurry) used to carry out the cross-linking.

In some embodiments, the cross-linking agent is glutaraldehyde. In some such embodiments, the cross-linking agent is used used in an amount ranging from 0.005% by weight to 5% by weight, based on the total weight of the emulsion and/or suspension (slurry) used to carry out the cross-linking. Glutaraldehyde is well described in the relevant literature and is commercially available.

In some other embodiments, the cross-linking agent is an enzyme, such as a transglutaminase enzyme. In some embodiments, the enzyme is dispersed in a carrier. A suitable non-limiting example is ACTIVA TI (Ajinomoto, Tokyo, JP). In some such embodiments, the commercial product is added in an amount so as to have the enzyme actives present in an amount ranging from 0.001% by weight to 5% by weight, or from 0.001% by weight to 1% by weight, or from 0.001% by weight to 0.1%, v by weight, or from 0.005% by weight to 0.02% by weight, based on the protein content and total weight of the of the emulsion and/or suspension (slurry) used to carry out the cross-linking.

The cross-linking can be carried out at any suitable temperature. In some embodiments, the cross-linking is conducted at a temperature ranging from 5 °C to 60 °C, or from 15 °C to 50 °C, or from 20 °C to 45°C.

The cross-lining can be carried out at any suitable pH. In embodiments where the cross-linking is performed enzymatically using transglutaminase, the pH, in certain embodiments, ranges from 3 to 8, or from 4 to 7.

The cross-linking can be carried out for any suitable duration of time. In some embodiments, the cross-linking is carried out for a duration of time ranging from 1 h to 20 h, or from 2 h to 12 h, or from 7 h to 10 h, or from 1 h to 15 h, or from 1 h to 4 h.

When the cross-linker is an enzyme, it may be desirable to carry out a heat treatment on the slurry to deactivate the enzyme. Typically, the heating treatment is performed at a temperature ranging from 70 °C to 90 °C.

In some other embodiments, the microparticle may be hardened by other methods different from cross-linking using the aforementioned cross-linking agents. Such methods include, but are not limited to: (i) hardening of the shell by thermal annealing, which is achieved by heating the capsules; in some embodiments, the heating is performed at a temperature close to the denaturation temperature of the protein, for example, at or above the denaturation temperature of the protein; (ii) hardening the shell by a change in pH (which may be referred to as a ‘pH quench’) to range wherein the sheiks density is increased; (iii) hardening the shell by a change in ionic strength to range wherein the protein’s wherein the sheiks density is increased, which may be achieved by addition of solutes, for example, by addition of salt; (iv) hardening the shell by modifying continuous water phase by addition of water-miscible additives such that the wherein the sheiks density is increased, for example, by addition of glycerol, propylene glycol, ethanol or isopropanol; and (v) hardening the shell by any combination of methods i-iv, either in sequence, simultaneously, or by combining any of methods i-iv both in sequence and simultaneously.

In some embodiments, the microparticle is cross-linked only by a thermal treatment. In embodiments where the microparticle comprises a biopolymer, the biopolymer functions as a cross-linking agent. In some embodiments, the microparticle or shell material is a biodegradable material. In some embodiments, the shell has a biodegradability of at least 40%, or at least 45%, or at least 50%, or at least 60%, or at least 65%, or at least 70%, or at least 75%, or at least 80%, or at least 85%, or at least 90%, or at least 95% or at least 98%, within 60 days according to OECD301F.

In some embodiments, the hydrophobic material encapsulated by the shell has a biodegradability of at least 40%, or at least 45%, or at least 50%, or at least 60%, or at least 65%, or at least 70%, or at least 75%, or at least 80%, or at least 85%, or at least 90%, or at least 95% or at least 98%, within 60 days according to OECD301F.

Note that OECD301F is a standard test method on the biodegradability from the Organization of Economic Co-operation and Development. A typical method for extracting the shell for measuring the biodegradability is disclosed in Gasparini et al., MOLECULES, vol. 25, p. 718 (2020).

In some embodiments, the microparticles disclosed herein comprise an outer coating material selected from the group consisting of :a polysaccharide, a cationic polymer, a polysuccinimide derivative (such as that described in PCT Publication No. WO 2021/185724), a algal proteins or other proteins, and mixtures thereof to form an outer coating to the microparticle.

Polysaccharide polymers are well known to a person skilled in the art. In some embodiments, the polysaccharides are selected from the group consisting of locust bean gum, xyloglucan, guar gum, hydroxypropyl guar, hydroxypropyl cellulose and hydroxypropyl methyl cellulose, pectin and mixtures thereof.

In some embodiments, the coating is a cationic coating. Cationic polymers are also well known to a person skilled in the art. In some embodiments, the cationic polymers have cationic charge densities of at least 0.5 meq/g, or at least 1.5 meq/g, but also no more than 7 meq/g, or no more than than 6.2 meq/g. The cationic charge density of the cationic polymers may be determined by the Kjeldahl method as described in the US Pharmacopoeia under chemical tests for Nitrogen determination. In some embodiments, the cationic polymers are selected from those that contain units comprising primary, secondary, tertiary or quaternary amine groups that can either form part of the main polymer chain or can be borne by a side substituent directly connected thereto. The weight average (Mw) molecular weight of the cationic polymer ranges, in certain embodiments, from 10 kDa to 3500 kDa, or from 50 kDa to 2000 kDa. In some embodiments, the cationic polymers are polymers derived from acrylamide, methacrylamide, N-vinylpyrrolidone, quaternized N,N-dimethylaminomethacrylate, diallyldimethylammonium chloride, quaternized vinylimidazole (3-methyl-l -vinyl- 1H- imidazol-3-ium chloride), vinylpyrrolidone, acrylamidopropyltrimonium chloride, cassia hydroxypropyltrimonium chloride, guar hydroxypropyltrimonium chloride or polygalactomannan 2-hydroxypropyltrimethylammonium chloride ether, starch hydroxypropyltrimonium chloride and cellulose hydroxypropyltrimonium chloride. In some embodiments, the copolymers are selected from the group consisting of polyquatemium-5, polyquatemium-6, polyquatemium-7, polyquatemiumlO, polyquaternium-11, polyquatemium-16, polyquaternium-22, polyquaternium-28, polyquatemium-43, polyquatemium-44, polyquaternium-46, cassia hydroxypropyltrimonium chloride, guar hydroxypropyltrimonium chloride or polygalactomannan 2-hydroxypropyltrimethyl- ammonium chloride ether, starch hydroxypropyltrimonium chloride, and cellulose hydroxypropyltrimonium chloride. Some non-limiting examples of commercially available products include SALCARE SC60 (cationic copolymer of acrylamidopropyltrimonium chloride and acrylamide (BASF, Ludwigshafen, DE)) or the LUVIQUAT line of products, such as the PQ UN, the FC 550 or the Style (polyquaternium-11 to 68 or quaternized copolymers of vinylpyrrolidone (BASF, Ludwigshafen, DE)), or also the JAGUAR (C13S or C17, (Solvay, Brussels, BE)).

Such polymers may be added in any suitable amount. In some embodiments, the amount added ranges from 0% w/w to 5% w/w, or from 0.1% w/w to 2% w/w, with the percentage being expressed on a w/w basis relative to the total weight of the slurry. It is understood by a person skilled in the art that only part of said added polymers will be incorporated into or deposited on the microcapsule shell.

Process of Preparation

In certain aspects, the disclosure provides a process for preparing a microparticle of the first aspect or any embodiments thereof, the process comprising: (a) preparing an aqueous medium comprising algal protein extract and, if present, the biopolymer in dissolved form; (b) optionally introducing the hydrophobic material and forming an emulsion or suspension of the hydrophobic material in the aqueous medium; (c) forming a coacervate or a precipitate, which, when the hydrophobic material is present, forms a shell comprising the algal protein extract and, if present, the biopolymer around a core comprising the hydrophobic material; and (d) optionally cross-linking the algal protein extract and, if present, the biopolymer. In some embodiments, the aqueous medium also comprises an alcohol such as glycerol, 1,4-butanediol, ethylene glycol, propylene glycol and mixtures thereof. In some other embodiments, the aqueous medium consists of water or consists essentially of water.

It is understood that certain steps set forth above may be performed simultaneously when practical to do so. Further, while it is understood that the above order of process steps is the preferred order, it may be possible to change the order of some of the steps.

In some embodiments, in any of the steps set forth above, the steps can also comprise a dilution step in which additional solvent, such as water, is added to any of the solutions or their mixtures.

In some embodiments, in any of the steps set forth above, the steps can also comprise modifying the pH value of the mixture. In some embodiments, the pH of the solution of algal protein extract and the solution of the biopolymer are acidified to be low, so that the isoelectric point of the algal protein is not crossed during the mixing process.

In some embodiments, the algal protein extract is obtained by an extraction of a natural source of the protein, such as microalgae or microalgae, carried out typically at a pH ranging from 3 to 10, or from 4 to 7.

In some embodiments, the extraction is carried out by dispersing the natural source material in water, and adjusting the pH value to a range of from 3 to 10, and then heating the solution to a temperature ranging from 40 °C to 70 °C, centrifuging the dispersion and collecting the extract which is present as the protein-rich supernatant. The collected supernatant is then freeze dried or spray dried to obtain a soluble algal protein powder.

In the process set forth herein, the solution may comprise dissolving at least one algal protein extract (according to any of the embodiments set forth above) in aqueous solution, such as water. In the solution, the algal protein extract may be present in the aqueous solution in an amount, such as from 0.5% by weight to 30% by weight, or from 1% by weight to 15% by weight, or from 5% by weight to 15 % by weight, based on the total weight of the solution.

In some embodiments, a second solution comprises dissolving at least one biopolymer (according to any of the embodiments set forth above), such gum Arabic or a plant protein, in an aqueous solution, such as water. In the solution, the biopolymer may be present in the aqueous solution in an amount, such as from 0.5% by weight to 30% by weight, or from 1% by weight to 15% by weight, or from 5% by weight to 15 % by weight, based on the total weight of the solution. The solution algal protein extract is then diluted, such as to a concentration lower than 90% of the initial concentration, to form the precipitates or coacervates. Indeed, it has been found that the dilution of the solution can induce the precipitate or coacervates formation. Typically, after the dilution step, the concentration of the algal protein extract in the aqueous phase ranges from 0.5 by weight to 15% by weight, or from 1% by weight to 10% by weight.

In some embodiments, the above solutions may be mixed under agitation to form the third solution. In some such embodiments, the pH of the third aqueous solution is adjusted to a pH value of no more than 4.7, or no more than 4.3, or no more than 3.5. The pH of the third aqueous solution may be adjusted by the addition of a food grade acid solution, such as by addition of an aqueous lactic acid solution.

When present, the hydrophobic material may be introduced into the first or the third solution under shear to form an emulsion or suspension. The emulsion or suspension may be prepared in a conventional manner. The emulsion or suspension may be prepared by adding the hydrophobic material to the third solution over a period of ranging from 3 minutes to 10 minutes, or from 4 minutes to 6 minutes. The emulsion or suspension may be prepared with an impeller stirrer being adjusted to a speed ranging from 300 rpm to 400 rpm. The stirrer speed may be adjusted as desired.

In embodiments where a coacervate is formed, two separate phases may be created, namely, a coacervate phase (enriched in polymer) and the coexisting solvent (depleted of polymer). The coacervate phase may be generally composed of the algal protein extract and, optionally, the biopolymer. The coacervation may be facilitated by modifying the pH. The pH may be adjusted by the addition of a food grade acid or base solution, such as by addition of an aqueous lactic acid solution or sodium hydroxide solution.

Phase separation may be also induced by various other ways by changing the physicochemical environment of the solution, for example, salting out or addition of a second high-molecular weight component so as to induce phase separation.

In some embodiments, when the core-shell microcapsule comprises an additional polymeric material, a polyfunctional monomer is added in the oil phase (in addition to the hydrophobic material) or in the aqueous phase. In some embodiments, a reactant is added during the process, such as in the water phase. Non-limiting examples of suitable reactant include alcohols, amines, phenols, and thiols. The term “polyfunctional monomer” refers to a molecule that, as unit, reacts or binds chemically to form a polymer or supramolecular polymer. The polyfunctional polymer of the present disclosure has at least two functions capable of forming a microcapsule shell. The polyfunctional monomer can be selected from the group consisting of at least one polyisocyanate, poly maleic anhydride, poly acid chloride, poly epoxide, acrylate monomers, polyalkoxysilane, melamine-based resin, and mixtures thereof. In some embodiments, the polyfunctional monomer used in the process is present in amounts ranging from 0.1% by weight to 15% by weight, or from 0.5% by weight to 10% by weight, or from 0.8% by weight to 6% by weight, or from 1% by weight to 3% by weight, based on the total weight of the mixture.

In certain aspects, the disclosure also provides particulates and coacervate core-shell microcapsules made by the process described above.

In certain aspects, the disclosure also provides a process for preparing a microcapsule powder comprising the steps as defined above and an additional step of submitting the resulting slurry to a drying step, such as spray-drying, freeze drying, vacuum drying, fluidized bed drying, lyophilization, or any other drying technique for converting a microparticle slurry to a powder, to provide the microparticles as such in a powdery form. Methods of doing this are well known to the ordinarily skilled artisan. In some embodiments, the slurry is spray-dried in the presence of a polymeric carrier material such as polyvinyl acetate, polyvinyl alcohol, dextrins, natural or modified starch, vegetable gums, pectins, xanthans, alginates, carrageenans, or cellulose derivatives to provide microcapsules in a powder form.

Other suitable drying methods are known, including, but not limited to, extrusion, plating, spray granulation, fluidized bed processes, or even drying at room temperature using materials (carrier, desiccant) that meet specific criteria as disclosed in PCT Publication No. WO 2017/134179.

Drying the slurry to form a powder can be useful in situations where the concentration of microparticles in the slurry is lower than desired, such that converting the product into a powder format using a drying process is beneficial. In such embodiments, a dry powder form may ease the use of the microparticles in applications where high concentrations are desired, and thus without inducing any dilution of the final product. In some cases, a dry format may also present storage advantages.

In some embodiments, the carrier material comprises free hydrophobic material which can be same or different from the hydrophobic material from the core of the microcapsules.

When microparticles are in the form of a slurry, the microparticle slurry can comprise auxiliary ingredients such as thickening agents, rheology modifiers, antimicrobial agents, opacity-building agents, mica particles, salts, pH stabilizers, buffers. These materials, when present, are typically present in an amount ranging from 0.01% by weight to 15% by weight, based on the total weight of the slurry. In some embodiments, the microparticle slurry comprises free (not encapsulated) perfume compounds, flavor compounds, or aroma compounds, for example, in an amount ranging from 5% by weight to 50% by weight, based on the total weight of the slurry.

In some embodiments, the microparticles provided herein are used in combination with a other types of microparticles, such as microparticles that differ in terms of the composition of the precipitate material or the shell material of the coacervate, or microparticles that contain a different hydrophobic material.

In some embodiments, the microparticle delivery system is in the form of a slurry.

Comestible Uses and Related Methods

In certain aspects, the disclosure provides the use of a plurality of microparticles of described above, according to any of their embodiments, to improve a flavor of an ingestible composition. The concentration of microparticles introduced to the ingestible composition will vary depending on the desired utility. In some embodiments, for example, the plurality of microparticles is present in the ingestible composition at a concentration ranging from 0.01% by weight to 20% by weight, based on the total dry weight of the ingestible composition. In some embodiments, improving a flavor comprises enhancing a mouthfeel, enhancing a texture, enhancing a perceived creaminess, enhancing a perceived fattiness, or enhancing a perceived juiciness or any combination thereof. In some other embodiments, improving a flavor comprises introducing flavor compounds or aroma compounds to the ingestible composition.

In certain related aspects, the disclosure provides a method of improving a flavor of an ingestible composition, the method comprising introducing to the ingestible composition a plurality of microparticles described above, according to any of their embodiments. The concentration of microparticles introduced to the ingestible composition will vary depending on the desired utility. In some embodiments, for example, the plurality of microparticles is present in the ingestible composition at a concentration ranging from 0.001% by weight to 10% by weight, based on the total dry weight of the ingestible composition. In some embodiments, improving a flavor comprises enhancing a mouthfeel, enhancing a texture, enhancing a perceived creaminess, enhancing a perceived fattiness, or enhancing a perceived juiciness or any combination thereof. In some other embodiments, improving a flavor comprises introducing flavor compounds or aroma compounds to the ingestible composition. The above-mentioned uses and methods can be employed in the context of any suitable ingestible composition. Examples of such ingestible compositions are described below. Any such ingestible compositions may be suitable used with these uses of methods.

Ingestible Compositions

In certain aspects, the disclosure provides ingestible compositions comprising a plurality of microparticles described above, according to any of their embodiments. The plurality of microparticles can be present in any suitable concentration within the ingestible composition. For example, in some embodiments, the plurality of microparticles makes up from 0.01% by weight to 20% by weight, or from 0.05% by weight to 10% by weight, or from 0.10% by weight to 5% by weight, based on the total dry weight of the ingestible composition.

The ingestible composition can include other ingredients. Non-limiting examples of these additional ingredients are set forth below.

Other Non-Animal Proteins

In certain embodiments, the ingestible compositions comprise one or more other nonanimal proteins that are not in complexed form. These other non-animal proteins include, without limitation, plant proteins, other algal proteins, mycoproteins, or combinations thereof. In some embodiments, the other non-animal proteins are plant-based protein. Nonlimiting examples of such plant proteins include hemp protein, almond protein, cashew protein, canola (rapeseed) protein, chickpea protein, wheat protein, potato protein, lupine, rice protein, pea protein, soy protein, fava bean protein, mung bean protein, sunflower protein, red lentil protein, oat protein, or any combination thereof. These other non-animal proteins, when present, can make up any suitable proportion of the ingestible composition. For example, in some embodiments, the other non-animal protein makes up from 1 percent by weight to 50 percent by weight, or from 1 percent by weight to 40 percent by weight, or from 1 percent by weight to 30 percent by weight, or from 1 percent by weight to 20 percent by weight, based on the total dry weight of the ingestible composition.

Fibers

In some embodiments, the ingestible composition includes one or more fibers. Such fibers are generally plant-derived and include both soluble and insoluble fibers.

As used herein, the term “soluble fiber” refers to polysaccharides characterized as being soluble by using the method of the Association of Official Analytical Chemists (AOAC) and as set forth in Prosky et al., J. Assoc. OFF. ANAL. CHEM., vol. 70(5), pp. 1017- 1023 (1988). Any suitable soluble fibers can be used, including, but not limited to, fruit fiber (such as citrus fiber), grain fibers, psyllium husk fiber, natural soluble fibers and synthetic soluble fibers. Natural fibers include soluble corn fiber, maltodextrin, acacia, and hydrolyzed guar gum. Synthetic soluble fibers include polydextrose, modified food starch, and the like. Non-limiting examples of food-grade sources of soluble fiber include inulin, com fiber, barley fiber, corn germ, ground oat hulls, milled com bran, derivatives of the aleurone layer of wheat bran, flax flour, whole flaxseed bran, winter barley flake, ground course kilned oat groats, maize, pea fiber (e.g. Canadian yellow pea), Danish potatoes, konjac vegetable fiber (glucomannan), psyllium fiber from seed husks of planago ovate, psyllium husk, liquid agave fiber, rice bran, oat sprout fibers, amaranth sprout, lentil flour, grape seed fiber, apple, blueberry, cranberry, fig fibers, ciranda power, carob powder, milled pmne fiber, mango fiber, apple fiber, orange, orange pulp, strawberry, carrageenan hydrocolloid, derivatives of eucheuma cottonnil seaweed, cottonseed, soya, kiwi, acacia gum fiber, bamboo, chia, potato, potato starch, pectin (carbohydrate) fiber, hydrolyzed guar gum, carrot, soy, soybean, chicory root, oat, wheat, tomato, polydextrose fiber, refined com starch syrup, isomaltooligosaccharide mixtures, soluble dextrin, mixtures of citms bioflavonoids, cell-wall broken nutritional yeast, lipophilic fibers, plum juice, derivatives from larch trees, olygose fibers, derivatives from cane sugar, short-chain fructooligosaccharides, synthetic polymers of glucose, polydextrose, pectin, polanion compounds, cellulose fibers, cellulose fibers derived from hard wood plants and carboxymethyl cellulose.

In some embodiments, the ingestible composition or the protein additive composition can also include certain insoluble fibers, which can provide stmcture and texture to the ingestible composition. Any suitable insoluble fiber can be used. In some embodiments, the insoluble fiber is a plant-derived fiber. Non-limiting examples include nut fibers, grain fibers, rice fibers, seed fibers, oat fibers, pea fibers, potato fibers, berry fibers, soybean fibers, banana fibers, citms fibers, apple fibers, and carrot fibers. In some embodiments, the insoluble fiber is pea fiber.

In some embodiments, the ingestible composition comprises pea fiber, citrus fiber, potato fiber, psyllium fiber, acacia fiber, inulin, konjac fiber, or any combination thereof.

The fiber can make up any suitable proportion of the ingestible composition. For example, in some embodiments, the fiber makes up from 1% by weight to 50% by weight, or from 1% by weight to 40% by weight, or from 1% by weight to 30% by weight, or from 1% by weight to 20% by weight, or from 3% by weight to 50% by weight, or from 3% by weight to 40% by weight, or from 3% by weight to 30% by weight, or from 3% by weight to 20% by weight, based on the total dry weight of the ingestible composition.

Flavorings, Extracts, and Flavor and Aroma Modifiers

In some embodiments, the ingestible composition includes one or more flavorings, extracts, flavor modifiers, aroma modifiers, or any combination thereof. This is in addition to any flavorings or aroma compounds that may be encapsulated by the microparticles.

In some embodiments, the ingestible compositions disclosed herein comprise a flavoring. In general, the flavoring improves the taste and flavor of the ingestible composition or the resulting flavored product in which the ingestible composition is used. Such improvement includes reducing the bitterness of the ingestible composition or the resulting flavored product, reducing the perception of astringency of the ingestible composition or the resulting flavored product, reducing the perception of green taste notes (such as pea taste) of the ingestible composition or the resulting flavored product, reducing the perception of cereal notes of the ingestible composition or the resulting flavored product, improving the perception of creaminess of the ingestible composition or the resulting flavored product, improving the perception of fattiness of the ingestible composition or the resulting flavored product, improving the perception of sweetness of the ingestible composition or the resulting flavored product, improving the perception of savory taste (umami or kokumi) of the ingestible composition or the resulting flavored product, improving the mouthfeel or mouthcoating of the ingestible composition or the resulting flavored product, improving the perception of juiciness of the ingestible composition or the resulting flavored product, improving the perception of thickness of the ingestible composition or the resulting flavored product.

Any suitable flavoring can be used. In some embodiments, the flavoring comprises synthetic flavor oils and flavoring aromatics or oils, oleoresins and extracts derived from plants, leaves, flowers, fruits, and so forth, or combinations thereof. Non-limiting examples of flavor oils include spearmint oil, cinnamon oil, oil of wintergreen (methyl salicylate), peppermint oil, Japanese mint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, oil of nutmeg, allspice, oil of sage, mace, oil of bitter almonds, and cassia oil. Nonlimiting examples of other flavors include natural and synthetic fruit flavors such as vanilla, and citrus oils including lemon, orange, lime, grapefruit, yazu, sudachi, and fruit essences including apple, pear, peach, grape, blueberry, strawberry, raspberry, cherry, plum, pineapple, watermelon, apricot, banana, melon, apricot, ume, cherry, raspberry, blackberry, tropical fruit, mango, mangosteen, pomegranate, papaya and so forth. Other potential flavors include a milk flavor, a butter flavor, a cheese flavor, a cream flavor, and a yogurt flavor; a vanilla flavor; tea or coffee flavors, such as a green tea flavor, a oolong tea flavor, a tea flavor, a cocoa flavor, a chocolate flavor, and a coffee flavor; mint flavors, such as a peppermint flavor, a spearmint flavor, and a Japanese mint flavor; spicy flavors, such as an asafetida flavor, an ajowan flavor, an anise flavor, an angelica flavor, a fennel flavor, an allspice flavor, a cinnamon flavor, a chamomile flavor, a mustard flavor, a cardamom flavor, a caraway flavor, a cumin flavor, a clove flavor, a pepper flavor, a coriander flavor, a sassafras flavor, a savory flavor, a Zanthoxyli Fructus flavor, a perilla flavor, a juniper berry flavor, a ginger flavor, a star anise flavor, a horseradish flavor, a thyme flavor, a tarragon flavor, a dill flavor, a capsicum flavor, a nutmeg flavor, a basil flavor, a marjoram flavor, a rosemary flavor, a bayleaf flavor, and a wasabi (Japanese horseradish) flavor; alcoholic flavors, such as a wine flavor, a whisky flavor, a brandy flavor, a rum flavor, a gin flavor, and a liqueur flavor; floral flavors; and vegetable flavors, such as an onion flavor, a garlic flavor, a cabbage flavor, a carrot flavor, a celery flavor, mushroom flavor, and a tomato flavor. These flavoring agents may be used in liquid or solid form and may be used individually or in admixture. In the context of dairy or dairy analog products, the most commonly used flavor agents are agents that impart flavors such as vanilla, French vanilla, chocolate, banana, lemon, hazelnut, coconut, almond, strawberry, mocha, coffee, tea, chai, cinnamon, caramel, cream, brown sugar, toffee, pecan, butter pecan, toffee, Irish creme, white chocolate, raspberry, pumpkin pie spice, peppermint, or any combination thereof.

The flavoring also includes, in certain embodiments, one or more additional flavormodifying compounds, such as compounds that enhance sweetness (e.g., phloretin, naringenin, glucosylated steviol glycosides, etc.), compounds that block bitterness, compounds that enhance umami, compounds that enhance kokumi, compounds that reduce sourness or licorice taste, compounds that enhance saltiness, compounds that enhance a cooling effect, compounds that enhance mouthfeel, or any combinations of the foregoing.

In some embodiments, the ingestible composition comprises a sweetener. The sweetener can be present in any suitable concentration, depending on factors such as the sweetener’s potency as a sweetener, its solubility, and the like. In general, the ingestible compositions disclosed herein can include any suitable sweeteners or combination of sweeteners. In some embodiments, the sweetener is a common saccharide sweeteners, such as sucrose, fructose, glucose, and sweetener compositions comprising natural sugars, such as corn syrup (including high fructose corn syrup) or other syrups or sweetener concentrates derived from natural fruit and vegetable sources. In some embodiments, the sweetener is sucrose, fructose, or a combination thereof. In some embodiments, the sweetener is sucrose. In some other embodiments, the sweetener is selected from rare natural sugars including D-allose, D-psicose, L-ribose, D-tagatose, L-glucose, L-fucose, L-arbinose, D-turanose, and D-leucrose. In some embodiments, the sweetener is selected from semi-synthetic “sugar alcohol” sweeteners such as erythritol, isomalt, lactitol, mannitol, sorbitol, xylitol, maltodextrin, and the like. In some embodiments, the sweetener is selected from artificial sweeteners such as aspartame, saccharin, acesulfame- K, cyclamate, sucralose, and alitame. In some embodiments, the sweetener is selected from the group consisting of cyclamic acid, mogroside, tagatose, maltose, galactose, mannose, sucrose, fructose, lactose, allulose, neotame and other aspartame derivatives, glucose, D- tryptophan, glycine, maltitol, lactitol, isomalt, hydrogenated glucose syrup (HGS), hydrogenated starch hydrolyzate (HSH), stevioside, rebaudioside A, other sweet Stevia-based glycosides, chemically modified steviol glycosides (such as glucosylated steviol glycosides), mogrosides, chemically modified mogrosides (such as glucosylated mogrosides), carrelame and other guanidine-based sweeteners. In some embodiments, the additional sweetener is a combination of two or more of the sweeteners set forth in this paragraph. In some embodiments, the sweetener may combinations of two, three, four or five sweeteners as disclosed herein. In some embodiments, the additional sweetener is a sugar. In some embodiments, the additional sweetener is a combination of one or more sugars and other natural and artificial sweeteners. In some embodiments, the additional sweetener is a sugar. In some embodiments, the sugar is cane sugar. In some embodiments, the sugar is beet sugar. In some embodiments, the sugar may be sucrose, fructose, glucose or combinations thereof. In some embodiments, the sugar is sucrose. In some embodiments, the sugar is a combination of fructose and glucose.

In some embodiments, the sweeteners can also include, for example, sweetener compositions comprising one or more natural or synthetic carbohydrate, such as corn syrup, high fructose corn syrup, high maltose corn syrup, glucose syrup, sucralose syrup, hydrogenated glucose syrup (HGS), hydrogenated starch hydrolyzate (HSH), or other syrups or sweetener concentrates derived from natural fruit and vegetable sources, or semi-synthetic “sugar alcohol” sweeteners such as polyols. Non-limiting examples of polyols in some embodiments include erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, isomalt, propylene glycol, glycerol (glycerin), threitol, galactitol, palatinose, reduced isomaltooligosaccharides, reduced xylo-oligosaccharides, reduced gentio-oligosaccharides, reduced maltose syrup, reduced glucose syrup, isomaltulose, maltodextrin, and the like, and sugar alcohols or any other carbohydrates or combinations thereof capable of being reduced which do not adversely affect taste.

The sweetener may be a natural or synthetic sweetener that includes, but is not limited to, agave inulin, agave nectar, agave syrup, amazake, brazzein, brown rice syrup, coconut crystals, coconut sugars, coconut syrup, date sugar, fructans (also referred to as inulin fiber, fructo-oligosaccharides, or oligo-fructose), green stevia powder, stevia rebaudiana, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside H, rebaudioside L, rebaudioside K, rebaudioside J, rebaudioside N, rebaudioside O, rebaudioside M and other sweet stevia-based glycosides, stevioside, stevioside extracts, honey, Jerusalem artichoke syrup, licorice root, luo han guo (fruit, powder, or extracts), lucuma (fruit, powder, or extracts), maple sap (including, for example, sap extracted from Acer saccharum, Acer nigrum, Acer rubrum, Acer saccharinum, Acer platanoides, Acer negundo, Acer macrophyllum, Acer grandidentatum, Acer glabrum, Acer mono), maple syrup, maple sugar, walnut sap (including, for example, sap extracted from Juglans cinerea, Juglans nigra, Juglans ailatifolia, Juglans regia), birch sap (including, for example, sap extracted from Betula papyrifera, Betula alleghaniensis, Betula lenta, Betula nigra, Betula populifolia, Betula pendula), sycamore sap (such as, for example, sap extracted from Platanus occidentalis), ironwood sap (such as, for example, sap extracted from Ostrya virginiana), mascobado, molasses (such as, for example, blackstrap molasses), molasses sugar, monatin, monellin, cane sugar (also referred to as natural sugar, unrefined cane sugar, or sucrose), palm sugar, panocha, piloncillo, rapadura, raw sugar, rice syrup, sorghum, sorghum syrup, cassava syrup (also referred to as tapioca syrup), thaumatin, yacon root, malt syrup, barley malt syrup, barley malt powder, beet sugar, cane sugar, crystalline juice crystals, caramel, carbitol, carob syrup, castor sugar, hydrogenated starch hydrolates, hydrolyzed can juice, hydrolyzed starch, invert sugar, anethole, arabinogalactan, arrope, syrup, P-4000, acesulfame potassium (also referred to as acesulfame K or ace-K), alitame (also referred to as aclame), advantame, aspartame, baiyunoside, neotame, benzamide derivatives, bernadame, canderel, carrelame and other guanidine-based sweeteners, vegetable fiber, com sugar, coupling sugars, curculin, cyclamates, cyclocarioside I, demerara, dextran, dextrin, diastatic malt, dulcin, sucrol, valzin, dulcoside A, dulcoside B, emulin, enoxolone, maltodextrin, saccharin, estragole, ethyl maltol, glucin, gluconic acid, glucono-lactone, glucosamine, glucoronic acid, glycerol, glycine, glycyphillin, glycyrrhizin, glycyrrhetic acid monoglucuronide, golden sugar, yellow sugar, golden syrup, granulated sugar, gynostemma, hemandulcin, isomerized liquid sugars, jallab, chicory root dietary fiber, kynurenine derivatives (including N'-formyl-kynurenine, N'-acetyl-kynurenine, 6-chloro-kynurenine), galactitol, litesse, ligicane, lycasin, lugduname, guanidine, falernum, mabinlin I, mabinlin II, maltol, maltisorb, maltodextrin, maltotriol, mannosamine, miraculin, mizuame, mogrosides (including, for example, mogroside IV, mogroside V, and neomogroside), mukurozioside, nano sugar, naringin dihydrochalcone, neohesperidine dihydrochalcone, nib sugar, nigero- oligosaccharide, norbu, orgeat syrup, osladin, pekmez, pentadin, periandrin I, perillaldehyde, perillartine, petphyllum, phenylalanine, phlomisoside I, phlorodizin, phyllodulcin, polyglycitol syrups, polypodoside A, pterocaryoside A, pterocaryoside B, rebiana, refiners syrup, rub syrup, rubusoside, selligueain A, shugr, siamenoside I, siraitia grosvenorii, soybean oligosaccharide, Splenda, SRI oxime V, steviol glycoside, steviolbioside, stevioside, strogins 1, 2, and 4, sucronic acid, sucrononate, sugar, suosan, phloridzin, superaspartame, tetrasaccharide, threitol, treacle, trilobtain, tryptophan and derivatives (6-trifluoromethyl- tryptophan, 6-chloro-D-tryptophan), vanilla sugar, volemitol, birch syrup, aspartameacesulfame, assugrin, and combinations or blends of any two or more thereof.

In still other embodiments, the sweetener can be a chemically or enzymatically modified natural high potency sweetener. Modified natural high potency sweeteners include glycosylated natural high potency sweetener such as glucosyl-, galactosyl-, or fructosyl- derivatives containing 1-50 glycosidic residues. Glycosylated natural high potency sweeteners may be prepared by enzymatic transglycosylation reaction catalyzed by various enzymes possessing transglycosylating activity. In some embodiments, the modified sweetener can be substituted or unsubstituted.

In some embodiments, the flavoring comprises one or more sweetness enhancing compounds. Such sweetness enhancing compounds include, but are not limited to, naturally derived compounds, such as hesperitin dihydrochalcone, hesperitin dihydrochalcone-4’- O’ glucoside, neohesperitin dihydrochalcone, brazzein, hesperidin, phyllodulcin, naringenin, naringin, phloretin, glucosylated steviol glycosides, (2R,3R)-3-acetoxy-

5, 7,4 ’-trihydroxyflavanone, (2R,3R)-3-acetoxy-5, 7, 3 ’-trihydroxy-4’ -methoxyflavanone, rubusosides, eriodictyol, homoeriodictyol, or synthetic compounds, such as any compounds set forth in U.S. Patent Nos. 8,541,421; 8,815,956; 9,834,544; 8,592,592; 8,877,922; 9,000,054; and 9,000,051, as well as U.S. Patent Application Publication No. 2017/0119032. As used herein, the term “glucosylated steviol glycoside” refers to the product of enzymatically glucosylating natural steviol glycoside compounds. The glucosylation generally occurs through a glycosidic bond, such as an a- 1,2 bond, an a- 1,4 bond, an a- 1,6 bond, a P-1,2 bond, a P-1,4 bond, a P-1,6 bond, and so forth. In some embodiments of any of the preceding embodiments, the comestible composition comprises 3-((4-amino-2,2-dioxo- lH-benzo[c][l,2,6]thiadiazin-5-yl)oxy)-2,2-dimethyl-A-propyl-propanamide or N-( 1 -((4-amino-2,2-dioxo- 1 H-benzo[c][ 1 ,2,6]thiadiazin-5-yl)oxy)-2-methyl-propan- 2-yl)isonicotinamide.

In some further embodiments, the flavoring comprises one or more umami enhancing compounds. Such umami enhancing compounds include, but are not limited to, naturally derived compounds, or synthetic compounds, such as any compounds set forth in U.S. Patent Nos. 8,735,081; 8,124,121; and 8,968,708, or in PCT Publication Nos. WO 2021/063942, WO 2022/231918, and WO 2022/231908. In some embodiments, the umami-enhancing compound is (2R,4R)-1, 2, 4-trihydroxy-heptadec- 16-ene, (2R,4R)-l,2,4-trihydroxyheptadec- 16-yne, or a mixture thereof. In some embodiments, the umami-enhancing compound is (3R,5S)-l-(4-hydroxy-3-methoxyphenyl)decane-3,5-diol diacetate. In some embodiments, the umami-enhancing compound is A-(heptan-4-yl)benzo[<7][l,3]dioxole-5-carboxamide.

In some embodiments, the ingestible composition comprises one or more compounds commonly used in savory products. Such flavorings include glutamates (such as MSG), arginates, avocadene, avocadyne, a purine ribonucleitide (such as inosine monophosphate (IMP), guanosine monophosphate (GMP), hypoxanthine, inosine), a yeast extract (as noted above), a fermented food product, cheese, garlic or extracts thereof, a gamma-glutamyl- containing polypeptide, a gamma-glutamyl-containing oligopeptide (such as gamma- glutamyl-containing tripeptides); an flavor- modifying composition (such as a cinnamic acid amide or a derivative thereof), a nucleotide, an oligonucleotide, a plant extract, a food extract, or any combinations thereof.

In some further embodiments, the flavoring comprises one or more cooling enhancing compounds. Such cooling enhancing compounds include, but are not limited to, naturally derived compounds, such as menthol or analogs thereof, or synthetic compounds, such as any compounds set forth in U.S. Patent Nos. 9,394,287 and 10,421,727.

In some further embodiments, the flavoring comprises one or more bitterness blocking compounds. Such bitterness blocking compounds include, but are not limited to, naturally derived compounds, such as menthol or analogs thereof, or synthetic compounds, such as any compounds set forth in U.S. Patent Nos. 8,076,491; 8,445,692; and 9,247,759, or in PCT Publication No. WO 2020/033669. In some embodiments, the bitterness blocking compound is 3-(l-((3,5-dimethylisoxazol-4-yl)-methyl)-lH-pyrazol-4-yl)- l-(3-hydroxybenzyl)-imidazolidine-2, 4-dione.

In some further embodiments, the flavoring comprises one or more sour taste modulating compounds.

In some further embodiments, the flavoring comprises one or more mouthfeel modifying or mouthfeel enhancing compounds. Such mouthfeel modifying compounds include, but are not limited to, polymethoxylated flavones, tannins, cellulosic materials, bamboo powder, and the like.

In some further embodiments, the flavoring comprises one or more flavor masking compounds. Such flavor masking compounds include, but are not limited to, cellulosic materials, materials extracted from fungus, materials extracted from plants, citric acid, carbonic acid (or carbonates), and the like.

In some embodiments, the flavor- modifying compounds described above are included to improve other tastants that may be present in the comestible composition itself, or that may be included within the flavored products that employ such compositions. Such tastants include sweeteners, umami tastants, kokumi tastants, bitter tastants, sour tastants, and the like.

In some embodiments, the ingestible comprises one or more metal salts or metal complexes, such as iron salts or iron complexes. Such compounds can include any comestible metal salt or complex, such as salts or complexes of calcium, magnesium, sodium, potassium, iron, cobalt, copper, zinc, manganese, molybdenum, and selenium. In some embodiments, the iron compound is an iron salt or an iron complex. In some particular embodiments, the metal compound is a ferrous (Fe²⁺) salt or a ferrous (Fe²⁺) complex. In some embodiments, the metal compound is a a ferrous (Fe²⁺) salt, such as ferrous sulfate, ferrous lactate, ferrous fumarate, ferrous gluconate, ferrous succinate, ferrous chloride, ferrous oxalate, ferrous nitrate, ferrous citrate, ferrous ascorbate, ferric citrate, ferric phosphate, or any combination thereof. In some other embodiments, the metal compound is a ferric (Fe³⁺) salt or a ferric (Fe³⁺) complex, such as ferric pyrophosphate. In some embodiments, the iron compound is ferrous lactate, ferrous sulfate, or any combination thereof.

In some embodiments, the iron compound is a heme-containing protein. As used herein, the term “heme containing protein” includes any polypeptide covalently or noncovalently bound to a heme moiety. In some embodiments, the heme-containing polypeptide is a globin and can include a globin fold, which comprises a series of seven to nine alpha helices. Globin type proteins can be of any class (for example, class I, class II, or class III), and in some embodiments, can transport or store oxygen. For example, a hemecontaining protein can be a non-symbiotic type of hemoglobin or a leghemoglobin. A hemecontaining polypeptide can be a monomer, such as a single polypeptide chain, or can be a dimer, a trimer, tetramer, and/or higher order oligomer. The lifetime of the oxygenated Fe²⁺ state of a heme-containing protein can be similar to that of myoglobin or can exceed it by 10%, or 20%, or 30%>, or 40%, or 50%, or even 100%. or more under conditions in which the heme-protein-containing consumable is manufactured, stored, handled or prepared for consumption.

Non-limiting examples of heme-containing proteins include an androglobin, a cytoglobin, a globin E, a globin X, a globin Y, a hemoglobin, a myoglobin, an erythrocruorin, a beta hemoglobin, an alpha hemoglobin, a protoglobin, a cyanoglobin, a cytoglobin, a histoglobin, a neuroglobins, a chlorocruorin, a truncated hemoglobin (e.g., HbN or HbO), a truncated 2/2 globin, a hemoglobin 3 (e.g., Glb3), a cytochrome, or a peroxidase.

Heme-containing proteins that can be used in the comestible compositions described herein and can be from mammals (for example, farm animals such as cows, goats, sheep, pigs, ox, or rabbits), birds, plants, algae, fungi (for example, yeast or filamentous fungi), ciliates, or bacteria. For example, a heme-containing protein can be from a mammal such as a farm animal (e.g., a cow, goat, sheep, pig, fish, ox, or rabbit) or a bird such as a turkey or chicken. Heme-containing proteins can be from a plant such as Nicotiana tabacum or Nicotiana sylvestris (tobacco); Zea mays (com), Arabidopsis thaliana, a legume such as Glycine max (soybean), Cicer arietinum (garbanzo or chick pea), Pisum sativum (pea) varieties such as garden peas or sugar snap peas, Phaseolus vulgaris varieties of common beans such as green beans, black beans, navy beans, northern beans, or pinto beans, Vigna unguiculata varieties (cow peas), Vigna radiata (mung beans), Lupinus albus (lupin), or Medicago saliva (alfalfa); Brassica napus (canola), Triticum sps. (wheat, including wheat berries, and spelt); Gossypium hirsutum (cotton); Oryza saliva (rice); Zizania sps. (wild rice); Helianthus annuus (sunflower); Beta vulgaris (sugarbeet); Pennisetum glaucum (pearl millet); Chenopodium sp. (quinoa); Sesamum sp. (sesame); Linum usitatissimum (flax); or Hordeum vulgar e (barley). Heme-containing proteins can be isolated from fungi such as Saccharomyces cerevisiae, Pichia pastoris, Magnaporthe oryzae, Fusarium graminearum, Aspergillus oryzae, Trichoderma reesei, Myceliopthera thermophile, Kluyveramyces lactis, or Fusarium oxysporum. Heme-containing proteins can be isolated from bacteria such as Escherichia coli, Bacillus subtilis, Bacillus licheniformis, Bacillus megaterium, Synechocistis sp., Aquifex aeolicus, Methylacidiphilum infernorum, or thermophilic bacteria such as Thermophilus spp. The sequences and structure of numerous heme-containing proteins are known. See, for example, Reedy, et al, Nucleic Acids Research, 2008, Vol. 36, Database issue D307-D313 and the Heme Protein Database available on the world wide web at http://hemeprotein.info/heme.php.

In some embodiments, a non-symbiotic hemoglobin can be from any plant. In some embodiments, a non-symbiotic hemoglobin can be from a plant selected from the group consisting of soybean, sprouted soybean, alfalfa, golden flax, black bean, black eyed pea, northern bean, tobacco, pea, garbanzo, moong bean, cowpeas, pinto beans, pod peas, quinoa, sesame, sunflower, wheat berries, spelt, barley, wild rice, and rice.

In some embodiments, the heme-containing protein is a leghemoglobin, such as a soy, pea, or cowpea leghemoglobin.

Heme-containing or other proteins also can be recombinantly produced using polypeptide expression techniques (e.g., heterologous expression techniques using bacterial cells, insect cells, fungal cells such as yeast, plant cells such as tobacco, soybean, or Arabidopsis, or mammalian cells). For example, leghemoglobin can be recombinantly produced in E. coli or Pichia pastoris. In some cases, standard polypeptide synthesis techniques (such as liquid-phase polypeptide synthesis techniques or solid-phase polypeptide synthesis techniques) can be used to produce heme-containing proteins synthetically. In some cases, in vitro transcription-translation techniques can be used to produce hemecontaining proteins.

The heme-containing proteins or iron salts can be used at any suitable concentration. Examples are set forth in PCT Publication No. WO 2015/153666, which is incorporated herein by reference.

The iron compound can make up any suitable weight of the ingestible particle. In some embodiments, the iron compound makes up from 0.1 percent by weight to 10 percent by weight, or from 0.2 percent by weight to 5 percent by weight, or from 0.5 percent by weight to 3 percent by weight, of the ingestible composition, based on the total dry weight of the ingestible composition. Other Additives

In some embodiments, the ingestible composition comprises various other additives, such as emulsifiers, bulking agents, thickeners, and the like.

For example, in some embodiments, the ingestible composition comprises an emulsifier. Any suitable emulsifier can be used. For example, in some non-limiting embodiments, the emulsifier comprises lecithin, monoglycerides, diglycerides, polysorbates, vegetable oils, and the like. In some embodiments, the emulsifier comprises lecithin. Other examples of emulsifiers can be found in MCCUTCHEON'S EMULSIFIERS & DETERGENTS OR THE INDUSTRIAL SURFACTANTS HANDBOOK. The emulsifier can be present in any suitable concentration, which can be adjusted so as to form a stable emulsion of the other components in the comestible composition, for example, when incorporated into a flavored product.

In some instances, it may be desirable to include additives that assist in adjusting the viscosity of the ingestible composition (for example, when the ingestible composition is introduced into water or includes water). Various salts and acids can be used to carry out such adjustments. In some embodiments, the comestible composition or the resulting flavored product comprises one or more salts. Non-limiting examples of suitable salts include magnesium sulfate, sodium chloride, sodium sulfate, calcium chloride, calcium sulfate, potassium sulfate, potassium chloride, potassium sorbate, potassium phosphate, potassium monophosphate, zinc chloride, zinc sulfate, or any mixtures thereof. In some embodiments, the comestible composition or the resulting flavored product also comprises one or more acids, which may be used alone or in combination with the aforementioned salts. Non-limiting examples of suitable acids include citric acid, lactic acid, acetic acid, tartaric acid, succinic acid, ascorbic acid, maleic acid, phosphoric acid, monopotassium phosphate, gluconic acid, glucono-lactone, glucoronic acid, glycyrrhetic acid, folic acid, pantothenic acid or mixtures thereof.

The ingestible compositions can, in certain embodiments, comprise any additional ingredients or combination of ingredients as are commonly used in food and beverage products, including, but not limited to: acids, including, for example citric acid, phosphoric acid, ascorbic acid, sodium acid sulfate, lactic acid, or tartaric acid; bitter ingredients, including, for example caffeine, quinine, green tea, catechins, polyphenols, green robusta coffee extract, green coffee extract, potassium chloride, menthol, or proteins (such as proteins and protein isolates derived from plants, algae, or fungi); coloring agents, including, for example caramel color, Red #40, Yellow #5, Yellow #6, Blue #1, Red #3, purple carrot, black carrot juice, purple sweet potato, vegetable juice, fruit juice, beta carotene, turmeric curcumin, or titanium dioxide; preservatives, including, for example sodium benzoate, potassium benzoate, potassium sorbate, sodium metabisulfate, sorbic acid, or benzoic acid; antioxidants including, for example ascorbic acid, calcium disodium EDTA, alpha tocopherols, mixed tocopherols, rosemary extract, grape seed extract, resveratrol, or sodium hexametaphosphate; vitamins or functional ingredients including, for example resveratrol, Co-QlO, omega 3 fatty acids, theanine, choline chloride (citocoline), fibersol, inulin (chicory root), taurine, panax ginseng extract, guanana extract, ginger extract, L-phenylalanine, L-carnitine, L- tartrate, D-glucoronolactone, inositol, bioflavonoids, Echinacea, ginko biloba, yerba mate, flax seed oil, garcinia cambogia rind extract, white tea extract, ribose, milk thistle extract, grape seed extract, pyrodixine HC1 (vitamin B6), cyanoobalamin (vitamin B12), niacinamide (vitamin B3), biotin, calcium lactate, calcium pantothenate (pantothenic acid), calcium phosphate, calcium carbonate, chromium chloride, chromium polynicotinate, cupric sulfate, folic acid, ferric pyrophosphate, iron, magnesium lactate, magnesium carbonate, magnesium sulfate, monopotassium phosphate, monosodium phosphate, phosphorus, potassium iodide, potassium phosphate, riboflavin, sodium sulfate, sodium gluconate, sodium polyphosphate, sodium bicarbonate, thiamine mononitrate, vitamin D3, vitamin A palmitate, zinc gluconate, zinc lactate, or zinc sulphate; clouding agents, including, for example ester gun, brominated vegetable oil (BVO), or sucrose acetate isobutyrate (SAIB); buffers, including, for example sodium citrate, potassium citrate, or salt; propylene glycol, ethyl alcohol, glycerine, gum Arabic (gum acacia), modified com starch, silicon dioxide, magnesium carbonate, or tricalcium phosphate; or starches and stabilizers, including, for example, polysorbate 60, polysorbate 80, medium chain triglycerides, and the like.

In some embodiments, component (a) can further comprise galact-oligosaccharides, fructo-oligosaccharides, acacia fiber, soluble pea fiber, soluble wheat fiber, arabinoxylan, isomalto-oligosaccharides, xylo-oligosaccharides, and the like.

The comestible composition can contain any of a number of ingredients, such as ingredients typically included in meat analogue products. For example, in some embodiments, the comestible composition comprises a flavored water-in-oil emulsion according to any of the embodiments set forth in PCT Publication No. WO 2020/260628, which is hereby incorporated by reference.

In some embodiments, the comestible composition comprises encapsulated flavor compositions according to any of the embodiments set forth in PCT Publication No. WO 2021/104846, which is hereby incorporated by reference.

In some embodiments, the ingestible composition further comprises a carrier and, optionally, at least one adjuvant. The term “carrier” denotes a usually inactive accessory substance, such as solvents, binders, bulking agents, or other inert medium, which is used in combination with the present compound and one or more optional adjuvants to form the formulation. For example, water or starch can be a carrier for a flavored product. In some embodiments, the carrier is the same as the diluting medium for reconstituting the flavored product; and in other embodiments, the carrier is different from the diluting medium. The term “carrier” as used herein includes, but is not limited to, comestibly acceptable carrier.

The term “adjuvant” denotes an additive which supplements, stabilizes, maintains, or enhances the intended function or effectiveness of the active ingredient, such as the compound of the present disclosure. In one embodiment, the at least one adjuvant comprises one or more flavoring agents. The flavoring agent may be of any flavor known to one skilled in the art or consumers, such as the flavor of chocolate, coffee, tea, mocha, French vanilla, peanut butter, chai, or combinations thereof. In another embodiment, the at least one adjuvant comprises one or more ingredients selected from the group consisting of a emulsifier, a stabilizer, an antimicrobial preservative, an antioxidant, vitamins, minerals, fats, starches, protein concentrates and isolates, salts, and combinations thereof. Examples of emulsifiers, stabilizers, antimicrobial preservatives, antioxidants, vitamins, minerals, fats, starches, protein concentrates and isolates, and salts are described in U.S. Pat. No. 6,468,576, the content of which is hereby incorporated by reference in its entirety for all purposes.

The ingestible composition may further comprise a freezing point depressant, nucleating agent, or both as the at least one adjuvant. The freezing point depressant is an ingestibly acceptable compound or agent which can depress the freezing point of a liquid or solvent to which the compound or agent is added. That is, a liquid or solution containing the freezing point depressant has a lower freezing point than the liquid or solvent without the freezing point depressant. In addition to depress the onset freezing point, the freezing point depressant may also lower the water activity of the flavored product. The examples of the freezing point depressant include, but are not limited to, carbohydrates, oils, ethyl alcohol, polyol, e.g., glycerol, and combinations thereof. The nucleating agent denotes an ingestibly acceptable compound or agent which is able to facilitate nucleation. The presence of nucleating agent in the flavored product can improve the mouthfeel of the frozen Blushes of a frozen slush and to help maintain the physical properties and performance of the slush at freezing temperatures by increasing the number of desirable ice crystallization centers.

Examples of nucleating agents include, but are not limited to, calcium silicate, calcium carbonate, titanium dioxide, and combinations thereof.

In some embodiments, the ingestible composition is formulated to have a low water activity for extended shelf life. Water activity is the ratio of the vapor pressure of water in a formulation to the vapor pressure of pure water at the same temperature. In one embodiment, the ingestible composition has a water activity of less than about 0.85. In another embodiment, the ingestible composition has a water activity of less than about 0.80. In another embodiment, the ingestible composition has a water activity of less than about 0.75.

Flavored Products

In certain aspects, the disclosure provides a flavored product, which comprises the ingestible composition according to any of the embodiments set forth above. In some embodiments, the flavored product is a food product, such as a meat or dairy analogue product, for example, a non- animal-based ground beef replica. In some other embodiments, the flavored product is an animal feed product, such as pet food product. In such flavored products, the comestible composition can, in some embodiments, be used in combination with animal-based products to reduce the degree of animal fats or animal products in the comestible product. In other embodiments, the flavored products contain no animal-based products, such that the comestible composition is used to make an analogue or a replica of a meat product, such as a ground beef patty.

In embodiments where the flavored product is a beverage, the beverage may be selected from the group consisting of enhanced sparkling beverages, colas, lemon-lime flavored sparkling beverages, orange flavored sparkling beverages, grape flavored sparkling beverages, strawberry flavored sparkling beverages, pineapple flavored sparkling beverages, ginger-ales, root beers, fruit juices, fruit-flavored juices, juice drinks, nectars, vegetable juices, vegetable-flavored juices, sports drinks, energy drinks, enhanced water drinks, enhanced water with vitamins, near water drinks, coconut waters, tea type drinks, coffees, cocoa drinks, beverages containing milk components, beverages containing cereal extracts and smoothies. In some embodiments, the beverage may be a soft drink. In certain embodiments of any aspects and embodiments set forth herein that refer to a flavored product, the flavored product is a non-naturally-occurring product, such as a packaged food or beverage product.

Further non-limiting examples of food and beverage products or formulations include sweet coatings, frostings, or glazes for such products or any entity included in the Soup category, the Dried Processed Food category, the Beverage category, the Ready Meal category, the Canned or Preserved Food category, the Frozen Processed Food category, the Chilled Processed Food category, the Snack Food category, the Baked Goods category, the Confectionery category, the Dairy Product category, the Ice Cream category, the Meal Replacement category, the Pasta and Noodle category, and the Sauces, Dressings, Condiments category, the Baby Food category, and/or the Spreads category.

In general, the Soup category refers to canned/preserved, dehydrated, instant, chilled, UHT and frozen soup. For the purpose of this definition soup(s) means a food prepared from meat, poultry, fish, vegetables, grains, fruit and other ingredients, cooked in a liquid which may include visible pieces of some or all of these ingredients. It may be clear (as a broth) or thick (as a chowder), smooth, pureed or chunky, ready-to-serve, semi-condensed or condensed and may be served hot or cold, as a first course or as the main course of a meal or as a between meal snack (sipped like a beverage). Soup may be used as an ingredient for preparing other meal components and may range from broths (consomme) to sauces (cream or cheese-based soups).

The Dehydrated and Culinary Food Category usually means: (i) Cooking aid products such as: powders, granules, pastes, concentrated liquid products, including concentrated bouillon, bouillon and bouillon like products in pressed cubes, tablets or powder or granulated form, which are sold separately as a finished product or as an ingredient within a product, sauces and recipe mixes (regardless of technology); (ii) Meal solutions products such as: dehydrated and freeze dried soups, including dehydrated soup mixes, dehydrated instant soups, dehydrated ready-to-cook soups, dehydrated or ambient preparations of readymade dishes, meals and single serve entrees including pasta, potato and rice dishes; and (iii) Meal embellishment products such as: condiments, marinades, salad dressings, salad toppings, dips, breading, batter mixes, shelf stable spreads, barbecue sauces, liquid recipe mixes, concentrates, sauces or sauce mixes, including recipe mixes for salad, sold as a finished product or as an ingredient within a product, whether dehydrated, liquid or frozen.

The Beverage category usually means beverages, beverage mixes and concentrates, including but not limited to, carbonated and non-carbonated beverages, alcoholic and non- alcoholic beverages, ready to drink beverages, liquid concentrate formulations for preparing beverages such as sodas, and dry powdered beverage precursor mixes. The Beverage category also includes the alcoholic drinks, the soft drinks, sports drinks, isotonic beverages, and hot drinks. The alcoholic drinks include, but are not limited to beer, cider/perry, FABs, wine, and spirits. The soft drinks include, but are not limited to carbonates, such as colas and non-cola carbonates; fruit juice, such as juice, nectars, juice drinks and fruit flavored drinks; bottled water, which includes sparkling water, spring water and purified/table water; functional drinks, which can be carbonated or still and include sport, energy or elixir drinks; concentrates, such as liquid and powder concentrates in ready to drink measure. The drinks, either hot or cold, include, but are not limited to coffee or ice coffee, such as fresh, instant, and combined coffee; tea or ice tea, such as black, green, white, oolong, and flavored tea; and other drinks including flavor-, malt- or plant-based powders, granules, blocks or tablets mixed with milk or water.

The Snack Food category generally refers to any food that can be a light informal meal including, but not limited to Sweet and savory snacks and snack bars. Examples of snack food include, but are not limited to fruit snacks, chips/crisps, extruded snacks, tortilla/com chips, popcorn, pretzels, nuts and other sweet and savory snacks. Examples of snack bars include, but are not limited to granola/muesli bars, breakfast bars, energy bars, fruit bars and other snack bars.

The Baked Goods category generally refers to any edible product the process of preparing which involves exposure to heat or excessive sunlight. Examples of baked goods include, but are not limited to bread, buns, cookies, muffins, cereal, toaster pastries, pastries, waffles, tortillas, biscuits, pies, bagels, tarts, quiches, cake, any baked foods, and any combination thereof.

The Ice Cream category generally refers to frozen dessert containing cream and sugar and flavoring. Examples of ice cream include, but are not limited to: impulse ice cream; take- home ice cream; frozen yoghurt and artisanal ice cream; soy, oat, bean (e.g., red bean and mung bean), and rice-based ice creams.

The Confectionery category generally refers to edible product that is sweet to the taste. Examples of confectionery include, but are not limited to candies, gelatins, chocolate confectionery, sugar confectionery, gum, and the likes and any combination products.

The Meal Replacement category generally refers to any food intended to replace the normal meals, particularly for people having health or fitness concerns. Examples of meal replacement include, but are not limited to slimming products and convalescence products. The Ready Meal category generally refers to any food that can be served as meal without extensive preparation or processing. The ready meal includes products that have had recipe “skills” added to them by the manufacturer, resulting in a high degree of readiness, completion and convenience. Examples of ready meal include, but are not limited to canned/preserved, frozen, dried, chilled ready meals; dinner mixes; frozen pizza; chilled pizza; and prepared salads.

The Pasta and Noodle category includes any pastas and/or noodles including, but not limited to canned, dried and chilled/fresh pasta; and plain, instant, chilled, frozen and snack noodles.

The Canned/Preserved Food category includes, but is not limited to canned/preserved meat and meat products, fish/seafood, vegetables, tomatoes, beans, fruit, ready meals, soup, pasta, and other canned/preserved foods.

The Frozen Processed Food category includes, but is not limited to frozen processed red meat, processed poultry, processed fish/seafood, processed vegetables, meat substitutes, processed potatoes, bakery products, desserts, ready meals, pizza, soup, noodles, and other frozen food.

The Dried Processed Food category includes, but is not limited to rice, dessert mixes, dried ready meals, dehydrated soup, instant soup, dried pasta, plain noodles, and instant noodles. The Chill Processed Food category includes, but is not limited to chilled processed meats, processed fish/seafood products, lunch kits, fresh cut fruits, ready meals, pizza, prepared salads, soup, fresh pasta and noodles.

The Sauces, Dressings and Condiments category includes, but is not limited to tomato pastes and purees, bouillon/stock cubes, herbs and spices, monosodium glutamate (MSG), table sauces, soy based sauces, pasta sauces, wet/cooking sauces, dry sauces/powder mixes, ketchup, mayonnaise, mustard, salad dressings, vinaigrettes, dips, pickled products, and other sauces, dressings and condiments.

The Baby Food category includes, but is not limited to milk- or soybean-based formula; and prepared, dried and other baby food.

The Spreads category includes, but is not limited to jams and preserves, honey, chocolate spreads, nut based spreads, and yeast based spreads.

The Dairy Product category generally refers to edible product produced from mammal's milk. Examples of dairy product include, but are not limited to drinking milk products, cheese, yoghurt and sour milk drinks, and other dairy products. Additional examples for flavored products, particularly food and beverage products or formulations, are provided as follows. Exemplary ingestible compositions include one or more confectioneries, chocolate confectionery, tablets, countlines, bagged selflines/softlines, boxed assortments, standard boxed assortments, twist wrapped miniatures, seasonal chocolate, chocolate with toys, alfajores, other chocolate confectionery, mints, standard mints, power mints, boiled sweets, pastilles, gums, jellies and chews, toffees, caramels and nougat, medicated confectionery, lollipops, liquorice, other sugar confectionery, bread, packaged/industrial bread, unpackaged/artisanal bread, pastries, cakes, packaged/industrial cakes, unpackaged/artisanal cakes, cookies, chocolate coated biscuits, sandwich biscuits, filled biscuits, savory biscuits and crackers, bread substitutes, breakfast cereals, rte cereals, family breakfast cereals, flakes, muesli, other cereals, children's breakfast cereals, hot cereals, ice cream, impulse ice cream, single portion dairy ice cream, single portion water ice cream, multi-pack dairy ice cream, multi-pack water ice cream, take-home ice cream, take-home dairy ice cream, ice cream desserts, bulk ice cream, take-home water ice cream, frozen yoghurt, artisanal ice cream, dairy products, milk, fresh/pasteurized milk, full fat fresh/pasteurized milk, semi skimmed fresh/pasteurized milk, long-life/uht milk, full fat long life/uht milk, semi skimmed long life/uht milk, fat-free long life/uht milk, goat milk, condensed/evaporated milk, plain condensed/evaporated milk, flavored, functional and other condensed milk, flavored milk drinks, dairy only flavored milk drinks, flavored milk drinks with fruit juice, soy milk, sour milk drinks, fermented dairy drinks, coffee whiteners, powder milk, flavored powder milk drinks, cream, cheese, processed cheese, spreadable processed cheese, unspreadable processed cheese, unprocessed cheese, spreadable unprocessed cheese, hard cheese, packaged hard cheese, unpackaged hard cheese, yoghurt, plain/natural yoghurt, flavored yoghurt, fruited yoghurt, probiotic yoghurt, drinking yoghurt, regular drinking yoghurt, probiotic drinking yoghurt, chilled and shelf-stable desserts, dairy-based desserts, soy-based desserts, chilled snacks, fromage frais and quark, plain fromage frais and quark, flavored fromage frais and quark, savory fromage frais and quark, sweet and savory snacks, fruit snacks, chips/crisps, extruded snacks, tortilla/corn chips, popcorn, pretzels, nuts, other sweet and savory snacks, snack bars, granola bars, breakfast bars, energy bars, fruit bars, other snack bars, meal replacement products, slimming products, convalescence drinks, ready meals, canned ready meals, frozen ready meals, dried ready meals, chilled ready meals, dinner mixes, frozen pizza, chilled pizza, soup, canned soup, dehydrated soup, instant soup, chilled soup, hot soup, frozen soup, pasta, canned pasta, dried pasta, chilled/fresh pasta, noodles, plain noodles, instant noodles, cups/bowl instant noodles, pouch instant noodles, chilled noodles, snack noodles, canned food, canned meat and meat products, canned fish/seafood, canned vegetables, canned tomatoes, canned beans, canned fruit, canned ready meals, canned soup, canned pasta, other canned foods, frozen food, frozen processed red meat, frozen processed poultry, frozen processed fish/seafood, frozen processed vegetables, frozen meat substitutes, frozen potatoes, oven baked potato chips, other oven baked potato products, non-oven frozen potatoes, frozen bakery products, frozen desserts, frozen ready meals, frozen pizza, frozen soup, frozen noodles, other frozen food, dried food, dessert mixes, dried ready meals, dehydrated soup, instant soup, dried pasta, plain noodles, instant noodles, cups/bowl instant noodles, pouch instant noodles, chilled food, chilled processed meats, chilled fish/seafood products, chilled processed fish, chilled coated fish, chilled smoked fish, chilled lunch kit, chilled ready meals, chilled pizza, chilled soup, chilled/fresh pasta, chilled noodles, oils and fats, olive oil, vegetable and seed oil, cooking fats, butter, margarine, spreadable oils and fats, functional spreadable oils and fats, sauces, dressings and condiments, tomato pastes and purees, bouillon/stock cubes, stock cubes, gravy granules, liquid stocks and fonds, herbs and spices, fermented sauces, soy based sauces, pasta sauces, wet sauces, dry sauces/powder mixes, ketchup, mayonnaise, regular mayonnaise, mustard, salad dressings, regular salad dressings, low fat salad dressings, vinaigrettes, dips, pickled products, other sauces, dressings and condiments, baby food, milk formula, standard milk formula, follow-on milk formula, toddler milk formula, hypoallergenic milk formula, prepared baby food, dried baby food, other baby food, spreads, jams and preserves, honey, chocolate spreads, nut-based spreads, and yeast-based spreads. Exemplary ingestible compositions also include confectioneries, bakery products, ice creams, dairy products, sweet and savory snacks, snack bars, meal replacement products, ready meals, soups, pastas, noodles, canned foods, frozen foods, dried foods, chilled foods, oils and fats, baby foods, or spreads or a mixture thereof. Exemplary ingestible compositions also include breakfast cereals, sweet beverages or solid or liquid concentrate compositions for preparing beverages, ideally so as to enable the reduction in concentration of previously known saccharide sweeteners, or artificial sweeteners.

Some embodiments provide a chewable composition that may or may not be intended to be swallowed. In some embodiments, the chewable composition may be gum, chewing gum, sugarized gum, sugar-free gum, functional gum, bubble gum including compounds as disclosed and described herein, individually or in combination. Non- Animal Protein Materials and Products Made Therefrom

Products intended to replace or substitute meat or dairy products often rely on various non-animal-based materials, such as fibers and proteins derived from plants, algae, or fungi, to simulate the texture and flavor of meat or dairy. Non-limiting examples of such plant proteins include soy proteins, pea proteins, bean proteins, grain proteins, and the like. Due to compositional differences between such plant-based materials and animal-derived materials, such as a lack of glutamate-containing proteins and glutathione, these products can lack the umami or kokumi taste that consumers traditionally associate with meat or dairy products.

Thus, in certain aspects, the disclosure provides a flavored product comprising an ingestible composition comprising a plurality of microparticles (according to any aspects and embodiments set forth above). In some further embodiments, the flavored product can include any features of combination of features set forth above for ingestible compositions that contain the plurality of microparticles. In some embodiments, the flavored product is a beverage, such as soy milk, almond milk, rice milk, oat milk, a protein drink, a mealreplacement drink, or other like product. In some other embodiments, the flavored product is a meat-replacement product, such as a plant-based chicken product (such as a plant-based chicken nugget), a plant-based beef product (such as a plant-based burger), and the like. In some other embodiments, the flavored product is a protein powder, a meal-replacement powder, a plant-based creamer for coffee or tea, and the like. In certain further embodiments, any such flavored products contain additional ingredients, and have additional features, as are typically used in the preparation and/or manufacture of such products. For example, such an plurality of microparticles (according to any of the embodiments set forth above) may be combined with other flavors and taste modifiers, and may even be encapsulated in certain materials, according to known technologies in the relevant art. Suitable concentrations of the plurality of microparticles are set forth above.

In some further embodiments analogous to the above embodiments, proteins or starches from algal or fungal sources can be used instead of or in combination with plant starches or proteins.

Non-Meat Protein Materials and Products Made Therefrom

Certain non-meat animal proteins, such as dairy proteins and proteins from bone broth, are commonly used in food products, and are also sold as the primary ingredient in certain protein powders. Such proteins can impart flavors that lack the full umami or kokumi taste that consumers may desire. This is especially true for protein isolates, such as protein isolates of whey protein, collagen protein, casein proteins, and the like. Thus, the present disclosure provides ingestible compositions that include non-meat animal proteins and the plurality of microparticles (according to any aspects and embodiments set forth above). The plurality of microparticles can be present in any suitable combination, according to the embodiments set forth in the preceding sections of the present disclosure. In some embodiments, the non-meat animal protein is a bone protein, such as a collagen protein derived from the bones of an animal, such as a cow, pig, donkey, horse, chicken, duck, goat, goose, rabbit, lamb, sheep, buffalo, ostrich, camel, and the like. In some embodiments, the non-meat animal protein is a milk protein, such as a whey protein, a casein protein, or any combination thereof. The milk can be the milk of any suitable animal, such as a cow, donkey, horse, sheep, buffalo, camel, and the like.

The plurality of microparticles can also be included in certain food or beverage products that include animal milk or materials derived from animal milk. Such products include cheeses, cheese spreads, yogurt, kefir, milk, processed dairy products, cottage cheese, sour cream, butter, and the like.

Consumer Care Compositions and Related Uses and Products

In certain aspects, the disclosure provides use of a plurality of microparticles of the first aspect, or any embodiments thereof, for improving a fragrance of a consumer care composition. In some embodiments, the plurality of microparticles comprise core-shell microcapsules having a core and a shell, wherein the core comprises a fragrance compound.

In certain related aspects, the disclosure provides a method of enhancing a fragrance of an consumer care composition, the method comprising introducing one or more microparticles of the first aspect to the consumer care composition. In some embodiments, the plurality of microparticles comprise core-shell microcapsules having a core and a shell, wherein the core comprises a fragrance compound.

Further embodiments of the consumer care compositions referenced in connection with the foregoing methods and uses are set forth in more detail below.

In certain aspects, the disclosure provides a consumer care composition comprising a plurality of microparticles of the first aspect or any embodiments thereof. In some embodiments, the consumer care composition is in the form of a household cleaning product, a commercial cleaning product, a dish detergent, a laundry detergent, a fabric softener, a scent booster, a shower gel, a shampoo, a hair conditioner, a hair-styling product, a skin care product, a cosmetic product, a deodorant, an antiperspirant, or a self-tanning product. In some embodiments, the consumer care composition comprises a plurality of microparticles and at least one active ingredient, such as an active ingredient selected from the group consisting of a cosmetic ingredient, skin caring ingredient, perfume ingredient, flavor ingredient, malodor counteracting ingredient, bactericide ingredient, fungicide ingredient, pharmaceutical or agrochemical ingredient, a sanitizing ingredient, an insect repellent or attractant, and mixtures thereof.

The microparticles of the present disclosure show a good performance in terms of stability in challenging medium.

In some embodiments, the consumer care composition is a perfuming composition. In some such embodiments, the consumer care composition comprises a plurality of microparticles, as defined above where the microparticle is a coacervate core-shell microcapsule whose core comprises at least one perfume compound, and, optionally, at least one perfumery adjuvant or liquid perfumery carrier.

Liquid perfumery carriers are well known in the art. Some non-limiting examples include an emulsifying system, such as a solvent and a surfactant system, or a solvent commonly used in perfumery. Some non- limiting examples of suitable such solvents include dipropyleneglycol, diethyl phthalate, isopropyl myristate, benzyl benzoate, 2-(2- ethoxy ethoxy) -1 -ethanol or ethyl citrate, which are the most commonly used. For the compositions which comprise both a perfumery carrier and a perfumery co-ingredient, other suitable perfumery carriers than those previously specified, can be also ethanol, water/ethanol mixtures, limonene or other terpenes, isoparaffins such as those known under the trademark ISOPAR (Exxon Chemical, Houston, Tex., US) or glycol ethers and glycol ether esters such as those known under the trademark DOWANOL (Dow Chemical Company, Midland, Mich., US). By “perfumery co-ingredient” it is meant here a compound, which is used in a perfuming preparation or a composition to impart a hedonic effect and which is not a microcapsule as defined above. In other words such a co-ingredient, to be considered as being a perfuming one, must be recognized by a person skilled in the art as being able to at least impart or modify in a positive or pleasant way the odor of a composition, and not just as having an odor.

Perfuming co-ingredients are well known in the art. In general terms, these perfuming co-ingredients belong to chemical classes as varied as alcohols, lactones, aldehydes, ketones, esters, ethers, acetates, nitriles, terpenoids, nitrogenous or sulfurous heterocyclic compounds and essential oils, and said perfuming co-ingredients can be of natural or synthetic origin. Many of these co-ingredients are in any case listed in reference texts such as the book by Arctander, PERFUME AND FLAVOR CHEMICALS (1969) or its more recent versions, or in other works of a similar nature, as well as in the abundant patent literature in the field of perfumery. It is also understood that said co-ingredients may also be compounds known to release in a controlled manner various types of perfuming compounds. Non-limiting examples of co-ingredients include 4-(dodecylthio)-4-(2,6,6-trimethyl-2-cyclohexen-l-yl)-2- butanone, 4-(dodecylthio)-4-(2,6,6-trimethyl-l-cyclohexen-l-yl)-2-butanone, trans-3- (dodecylthio)-l-(2,6,6-trimethyl-3-cyclohexen-l-yl)-l-butanone, 2-(dodecylthio)octan-4-one, 2-phenylethyl oxo(phenyl)acetate, 3,7-dimethylocta-2,6-dien-l-yl oxo(phenyl)acetate, (Z)- hex-3-en-l-yl oxo(phenyl)acetate, 3,7-dimethyl-2,6-octadien-l-yl hexadecanoate, bis(3,7- dimethylocta-2,6-dien-l-yl) succinate, (2-((2-methylundec-l-en-l-yl)oxy)ethyl)benzene, 1- methoxy-4-(3-methyl-4-phenethoxybut-3-en-l-yl)benzene, (3-methyl-4-phenethoxybut-3-en- l-yl)benzene, l-(((Z)-hex-3-en-l-yl)oxy)-2-methylundec- 1-ene, (2-((2-methylundec-l-en-l- yl)oxy)ethoxy)benzene, 2-methyl-l-(octan-3-yloxy)undec-l-ene, l-methoxy-4-(l- phenethoxyprop- 1 -en-2-yl)benzene, 1 -methyl-4-( 1 -phenethoxyprop- 1 -en-2-yl)benzene, 2-( 1 - phenethoxyprop- 1 -en-2-yl)naphthalene, (2-phenethoxy vinyl)benzene, 2-( 1 -((3 ,7 -dimethyloct- 6-en- 1 -yl)oxy)prop- 1 -en-2-yl)naphthalene, (2-((2-pentylcyclopentylidene)methoxy)ethyl)- benzene, 4-allyl-2-methoxy- l-((2-methoxy-2-phenylvinyl)oxy)benzene, (2-((2-heptyl- cyclopentylidene)methoxy)ethyl)benzene, l-isopropyl-4-methyl-2-((2-pentyl- cyclopentylidene)methoxy)benzene, 2-methoxy-l-((2-pentylcyclopentylidene)methoxy)-4- propylbenzene, 3-methoxy-4-((2-methoxy-2-phenylvinyl)oxy)benzaldehyde, 4-((2- (hexyloxy)-2-phenylvinyl)oxy)-3-methoxybenzaldehyde or a mixture thereof or a mixture thereof.

The term “perfumery adjuvant” refers to an ingredient capable of imparting additional added benefit such as a color, a particular light resistance, chemical stability, etc. Such compounds are well known in the art.

The personal care composition can contain any suitable amount of the microparticles of the present disclosure. In some embodiments, the personal care composition comprises from 0.01% by weight to 30% by weight of microparticles, based on the total weight of the consumer care composition.

The microcapsules of the present disclosure can advantageously be used in many application fields and used in consumer products. Microcapsules can be used in liquid form applicable to liquid consumer products as well as in powder form, applicable to powder consumer products. The consumer care composition can be in any suitable physical state, such as a solid (such as a powder), liquid, or a gas. In some embodiments, the consumer care composition is a liquid. In some such embodiments, the liquid consumer care composition has one or more of the following characteristics: a) comprises from 2% by weight to 65% by weight of a surfactant, based on the total weight of the consumer care composition; b) comprises water or a water-miscible hydrophilic organic solvent; c) is in the form of a microparticle slurry; and d) comprises a non-encapsulated perfume.

In some embodiments, the consumer care composition is in the form of a powder. In some such embodiments, the powder consumer care composition has one or more of the following characteristics: a) comprises from 2% by weight to 65% by weight of a surfactant, based on the total weight of the consumer care composition; b) is in the form of a microcapsule powder; and c) comprises a perfume powder that is different from any perfume comprised by the microparticles.

In embodiments where the plurality of microparticles comprise encapsulated cores containing perfume compounds, the consumer care composition comprising these microparticles can be of used in various perfumed consumer products, such as products belonging to fine fragrance or “functional” perfumery. Functional perfumery includes personal care products, including hair care products, body cleansing products, skin care products, hygiene products, as well as home care products, including laundry care products, surface care products, and air care products. The term “perfumed consumer product” broadly refers to any consumer product that is expected to deliver, among different benefits, a perfuming effect to the surface to which it is applied, including, but not limited to, skin, hair, textiles, paper, countertops, sinks, toilets, floors, furniture, or other household surfaces, or in the air, for example, in the case of an air freshener, a room deodorizer, a candle, a reed diffuser, and the like.

Such perfumed consumer products can contain any other ingredients that are commonly used in the industry. Methods of formulating perfume-containing microcapsules are such products is also well known and can be used to develop formulations of such products containing microparticles of the present disclosure. Non- limiting examples of suitable perfumed consumer products include a perfume, such as a fine perfume, a cologne, an after-shave lotion, a body splash, a fabric care product, such as a liquid or solid detergent, tablets and unit dose (single or multi-chambers), a fabric softener, a dryer sheet, a fabric refresher, an ironing water, a bleach, a hair care product, such as a shampoo, a hair conditioner, a coloring preparation, or a hair spray, a cosmetic preparation, such as a vanishing cream, a body lotion, or a deodorant or antiperspirant, or a skin-care product, such as a perfumed soap, a shower or bath mousse, a body wash, an oil or gel, bath salts, or a hygiene product, an air care product, such as an air freshener or a “ready to use” powdered air freshener, or a home care product, such all-purpose cleaners, liquid or power or tablet dishwashing products, toilet cleaners, or products for cleaning various surfaces, for example sprays and wipes intended for the treatment or refreshment of textiles or hard surfaces like floors, tiles, and stone, or a hygiene product such as sanitary napkins, diapers, or toilet paper.

In some embodiments, the consumer care composition comprises: a personal care active base, and a plurality of microparticles according to any of the embodiments set forth herein, wherein the consumer care composition is in the form of a personal care product.

Any suitable personal care active base or combination of such materials can be used. Such materials are well known to the skilled artisan and are widely discussed in the relevant patent literature. Non-limiting examples of a consumer care active base include surfactants, oils, hydrophobic solvents, hydrophilic solvents, water, and the like, as well as auxiliary agents, such as bleaching agents, buffering agent, builders, soil release or soil suspension polymers, granulated enzyme particles, corrosion inhibitors, antifoaming, sud suppressing agents, dyes, fillers, and mixtures thereof.

In some embodiments, the personal care product is a hair-care product, such as a shampoo, a hair conditioner, a coloring preparation, or a hair spray, a cosmetic preparation such as a vanishing cream, a body lotion, or a deodorant or antiperspirant, or a skin care product, such as a perfumed soap, a shower, or a bath mousse, a body wash, an oil or gel, bath salts, or a hygiene product.

In some embodiments, the consumer care composition comprises: a home care active base, and a plurality of microparticles according to any of the embodiments set forth herein, wherein the consumer care composition is in the form of a home care product.

Any suitable home care active base or combination of such materials can be used. Such materials are well known to the skilled artisan and are widely discussed in the relevant patent literature. Non-limiting examples of a consumer care active base include surfactants, oils, hydrophobic solvents, hydrophilic solvents, water, and the like, as well as auxiliary agents, such as bleaching agents, buffering agent, builders, soil release or soil suspension polymers, granulated enzyme particles, corrosion inhibitors, antifoaming, sud suppressing agents, dyes, fillers, and mixtures thereof.

In some embodiments, the home care product is an air care product, such as an air freshener or a “ready to use” powdered air freshener, or a home care product, such allpurpose cleaners, liquid or power or tablet dishwashing products, toilet cleaners, or products for cleaning various surfaces, for example sprays and wipes intended for the treatment or refreshment of textiles or hard surfaces like floors, tiles, and stone, or a hygiene product such as sanitary napkins, diapers, or toilet paper.

In some embodiments, the consumer care composition comprises the plurality of microparticles in an amount ranging from 0.1% by weight to 15 % by weight, or from 0.2% by weight to 5% by weight, of the plurality of microparticles, based on the total weight of the consumer care composition.

The consumer care composition can have any suitable pH. For example, in some embodiments, the consumer care composition has a pH of less than 7. In some other embodiments, the consumer care product has a pH of at least 7.

Fabric Softener

In some embodiments, the consumer care composition is in the form of a fabric softener composition. In some such embodiments, the consumer care composition comprises a fabric softener active base and a plurality of microparticles according to any of the embodiments set forth above.

Any suitable fabric softener active base can be used. For example, in some embodiments, the fabric softener active base includes dialkyl quaternary ammonium salts, dialkyl ester quaternary ammonium salts, l,2-dioleoyl-3 -trimethylammonium propane, triethanolamine quaternary salts, silicones, and mixtures thereof, as well as various surfactants, hydrophilic organic solvents, and water. In some embodiments, the consumer care composition comprises the fabric softener active base in an amount ranging from 85% by weight and 99.95% by weight, based on the total weight of the consumer care composition. In some embodiments, the consumer care composition comprises the plurality of microparticles in an amount ranging from 0.1% by weight to 15 % by weight, or from 0.2% by weight to 5% by weight, of the plurality of microparticles, based on the total weight of the consumer care composition. In some embodiments, the consumer care composition comprises non-encapsulated perfume compounds.

Liquid Detergent

In some embodiments, the consumer care composition is in the form of a liquid detergent composition. In some such embodiments, the consumer care composition comprises a liquid detergent active base and a plurality of microparticles according to any of the embodiments set forth above.

Any suitable liquid detergent active base can be used. For example, in some embodiments, the liquid detergent active base includes anionic surfactant such as alkylbenzenesulfonate (ABS), secondary alkyl sulfonate (SAS), primary alcohol sulfate (PAS), lauryl ether sulfate (LES), methyl ester sulfonate (MES) and nonionic surfactant such as alkyl amines, alkanolamide, fatty alcohol poly(ethylene glycol) ether, fatty alcohol ethoxylate (FAE), ethylene oxide (EO) and propylene oxide (PO) copolymers, amine oxy des, alkyl polyglucosides, alkyl polyglucosamides, as well as various surfactants, hydrophilic organic solvents, and water. In some embodiments, the consumer care composition comprises the liquid detergent active base in an amount ranging from 85% by weight and 99.95% by weight, based on the total weight of the consumer care composition. In some embodiments, the consumer care composition comprises the plurality of microparticles in an amount ranging from 0.1% by weight to 15 % by weight, or from 0.2% by weight to 5% by weight, of the plurality of microparticles, based on the total weight of the consumer care composition. In some embodiments, the consumer care composition comprises non-encapsulated perfume compounds.

Solid Detergent

In some embodiments, the consumer care composition is in the form of a solid detergent composition. In some such embodiments, the consumer care composition comprises a solid detergent active base and a plurality of microparticles according to any of the embodiments set forth above.

Any suitable solid detergent active base can be used. For example, in some embodiments, the solid detergent active base includes anionic surfactant such as alkylbenzenesulfonate (ABS), secondary alkyl sulfonate (SAS), primary alcohol sulfate (PAS), lauryl ether sulfate (LES), methyl ester sulfonate (MES) and nonionic surfactant such as alkyl amines, alkanolamide, fatty alcohol poly(ethylene glycol) ether, fatty alcohol ethoxylate (FAE), ethylene oxide (EO) and propylene oxide (PO) copolymers, amine oxy des, alkyl polyglucosides, alkyl polyglucosamides, as well as various surfactants, hydrophilic organic solvents, water, and fatty acid carboxylates. In some embodiments, the consumer care composition comprises the solid detergent active base in an amount ranging from 85% by weight and 99.95% by weight, based on the total weight of the consumer care composition. In some embodiments, the consumer care composition comprises the plurality of microparticles in an amount ranging from 0.1% by weight to 15 % by weight, or from 0.2% by weight to 5% by weight, of the plurality of microparticles, based on the total weight of the consumer care composition. In some embodiments, the consumer care composition comprises nonencapsulated perfume compounds.

Shampoo or Shower Gel

In some embodiments, the consumer care composition is in the form of a shampoo or shower gel composition. In some such embodiments, the consumer care composition comprises a shampoo or shower gel active base and a plurality of microparticles according to any of the embodiments set forth above.

Any suitable shampoo or shower gel active base can be used. For example, in some embodiments, the shampoo or shower gel active base includes anionic surfactant such as sodium alkylether sulfate, ammonium alkylether sulfates, alkylamphoacetate, cocamidopropyl betaine, cocamide MEA, alkylglucosides and aminoacid based surfactants and mixtures thereof, as well as various surfactants, hydrophilic organic solvents, and water. In some embodiments, the consumer care composition comprises the shampoo or shower gel active base in an amount ranging from 85% by weight and 99.95% by weight, based on the total weight of the consumer care composition. In some embodiments, the consumer care composition comprises the plurality of microparticles in an amount ranging from 0.1% by weight to 15 % by weight, or from 0.2% by weight to 5% by weight, of the plurality of microparticles, based on the total weight of the consumer care composition. In some embodiments, the consumer care composition comprises non-encapsulated perfume compounds.

Rinse-Off Conditioner

In some embodiments, the consumer care composition is in the form of a rinse-off conditioner composition. In some such embodiments, the consumer care composition comprises a rinse-off conditioner active base and a plurality of microparticles according to any of the embodiments set forth above.

Any suitable rinse-off conditioner active base can be used. For example, in some embodiments, the rinse-off conditioner active base includes cetyltrimonium chloride, stearyl trimonium chloride, benzalkonium chloride, behentrimonium chloride and mixture thereof, as well as various surfactants, hydrophilic organic solvents, and water. In some embodiments, the consumer care composition comprises the rinse-off conditioner active base in an amount ranging from 85% by weight and 99.95% by weight, based on the total weight of the consumer care composition. In some embodiments, the consumer care composition comprises the plurality of microparticles in an amount ranging from 0.1% by weight to 15 % by weight, or from 0.2% by weight to 5% by weight, of the plurality of microparticles, based on the total weight of the consumer care composition. In some embodiments, the consumer care composition comprises non-encapsulated perfume compounds.

Solid Scent Booster

In some embodiments, the consumer care composition is in the form of a solid scent booster composition. In some such embodiments, the consumer care composition comprises a solid scent booster active base and a plurality of microparticles according to any of the embodiments set forth above.

Any suitable solid scent booster active base can be used. For example, in some embodiments, the solid scent booster active base includes urea, sodium chloride, sodium sulphate, sodium acetate, zeolite, sodium carbonate, sodium bicarbonate, clay, talc, calcium carbonate, magnesium sulfate, gypsum, calcium sulfate, magnesium oxide, zinc oxide, titanium dioxide, calcium chloride, potassium chloride, magnesium chloride, zinc chloride, saccharides such as sucrose, mono-, di-, and polysaccharides and derivatives such as starch, cellulose, methyl cellulose, ethyl cellulose, propyl cellulose, polyols/sugar alcohols such as sorbitol, maltitol, xylitol, erythritol, and isomalt, PEG, PVP, citric acid or any water soluble solid acid, fatty alcohols or fatty acids and mixtures thereof, as well as various surfactants, hydrophilic organic solvents, and water. In some embodiments, the consumer care composition comprises the solid scent booster active base in an amount ranging from 85% by weight and 99.95% by weight, based on the total weight of the consumer care composition. In some embodiments, the consumer care composition comprises the plurality of microparticles in an amount ranging from 0.1% by weight to 15 % by weight, or from 0.2% by weight to 5% by weight, of the plurality of microparticles, based on the total weight of the consumer care composition. In some embodiments, the consumer care composition comprises nonencapsulated perfume compounds.

Liquid Scent Booster

In some embodiments, the consumer care composition is in the form of a liquid scent booster composition. In some such embodiments, the consumer care composition comprises a liquid scent booster active base and a plurality of microparticles according to any of the embodiments set forth above.

Any suitable liquid scent booster active base can be used. For example, in some embodiments, the liquid scent booster active base includes ethoxylated aliphatic alcohols, POE/PPG (polyoxyethylene and polyoxypropylene) ethers, mono and polyglyceryl esters, sucrose ester compounds, polyoxyethylene hydroxylesters, alkyl polyglucosides, amine oxides, alcohols, salts and esters of carboxylic acids, salts and esters of hydroxyl carboxylic acids, fatty acids, fatty acid salts, glycerol fatty acids, and mixtures thereof, as well as various surfactants, hydrophilic organic solvents, and water. In some embodiments, the consumer care composition comprises the liquid scent booster active base in an amount ranging from 85% by weight and 99.95% by weight, based on the total weight of the consumer care composition. In some embodiments, the consumer care composition comprises the plurality of microparticles in an amount ranging from 0.1% by weight to 15 % by weight, or from 0.2% by weight to 5% by weight, of the plurality of microparticles, based on the total weight of the consumer care composition. In some embodiments, the consumer care composition comprises non-encapsulated perfume compounds.

Hair Colorant

In some embodiments, the consumer care composition is in the form of a hair colorant composition. In some such embodiments, the consumer care composition comprises a hair colorant active base and a plurality of microparticles according to any of the embodiments set forth above.

Any suitable hair colorant active base can be used. For example, in some embodiments, the hair colorant active base includes oxidizing agents, an alkakine agent, dye precursors, coupling agents, as well as various surfactants, hydrophilic organic solvents, and water. In some embodiments, the consumer care composition comprises the hair colorant active base in an amount ranging from 85% by weight and 99.95% by weight, based on the total weight of the consumer care composition. In some embodiments, the consumer care composition comprises the plurality of microparticles in an amount ranging from 0.1% by weight to 15 % by weight, or from 0.2% by weight to 5% by weight, of the plurality of microparticles, based on the total weight of the consumer care composition. In some embodiments, the consumer care composition comprises non-encapsulated perfume compounds.

Perfuming; Composition

In some embodiments, the consumer care composition is in the form of a perfuming composition. In some such embodiments, the consumer care composition comprises perfume compounds, ethanol, and a plurality of microparticles according to any of the embodiments set forth above. In some embodiments, the consumer care composition comprises the plurality of microparticles in an amount ranging from 0.1% by weight to 30 % by weight, or from 0.2% by weight to 20% by weight, of the plurality of microparticles, based on the total weight of the consumer care composition. In some embodiments, the perfume compounds are present in an amount ranging from 0% by weight to 40% by weight, or from 3% by weight to 40% by weight, based on the total weight of the consumer care composition. In some embodiments, the ethanol is present in an amount ranging from 20% by weight to 90% by weight, or from 40% by weight to 90% by weight, based on the total weight of the consumer care composition.

EXAMPLES

To further illustrate this invention, the following examples are included. The examples should not, of course, be construed as specifically limiting the invention. Variations of these examples within the scope of the claims are within the purview of one skilled in the art and are considered to fall within the scope of the invention as described and claimed herein. The reader will recognize that the skilled artisan, armed with the present disclosure, and skill in the art is able to prepare and use the invention without exhaustive examples.

Example 1 - Preparation of Spirulina Protein- Enriched Powder

An aqueous solution (deionized water) of 5% w/w of spirulina (Esprit Bio, France) was prepared and let under stirring 30min for good hydration of the product. An ultrasound treatment was applied using an ultrasound probe (100%, 50W, 20 kHz, Vibracell, Sonics & Materials Inc., Newtown, Conn., US) dipped into the solution under stirring for homogenization during 30 min to break all the spirulina cells and release proteins as much as possible. The solution was then adjusted to pH 8 with NaOH IM and centrifugated at 4500 rpm for 15 min. The supernatant was collected and neutralized with HC1 1 M until pH 4 (isoelectric point of the spirulina protein). This solution was then centrifugated at 4500 rpm for 15 min and the precipitate was collected. The precipitate was resolubilized in deionized water and freeze dried.

The product was then characterized and compared with the initial product. Aqueous solutions (deionized water) of both commercial spirulina and spirulina protein enriched was prepared and adjusted at different pH. The samples were centrifugated at 4500 rpm for 15 min to remove the non-soluble parts. A zeta potential measurement and a TGA measurement of the supernatants was realized to determine the charges and the solubility of the products.

Example 2 - Preparation of Slurry for Algae-Based Texturizer (Type 1)

An aqueous solution of 5% w/w of spirulina protein enriched was prepared and pH adjusted to pH 2.0 with HC1 IM and let under stirring 30min for good hydration of the product. This solution was then centrifugated at 4500rpm for 15min and the supernatant collected and characterized to determine the dry matter content. An aqueous solution of 5% w/w of gum Arabic (Spraygum AA, Nexira) was prepared and pH adjusted to pH 2.5 with HC1 IM and let under stirring 30min for good hydration of the product.

Then, 8.93g of the spirulina supernatant was mixed with 0.57g of the solution of gum Arabic and 10.50 g of deionized water in a vessel and homogenize with magnetic stirring. The pH of the mixture was adjusted with NaOH IM from 2.8 to 3.6 according to the texture desired. Then 40U of transglutaminase per gram of spirulina protein is added in the mixture under stirring and let react overnight. FIG. 1 shows a micrograph of the particles formed.

Example 3 - Preparation of Slurry for Algae-Based Texturizer (Type 2)

An aqueous solution of 5% w/w of spirulina was prepared and let stand under stirring for 30min for good hydration of the product. An aqueous solution of 5% w/w of wheat protein (Naturalys W, Roquette) was prepared and let under stirring 30min for good hydration of the product. These solutions were then centrifugated at 4500rpm for 15min and the supernatant collected and characterized to determine the dry matter content.

Then 11.76g of the spirulina supernatant was mixed with 8.00g of the solution of wheat protein and 10.24 g of deionized water in a vessel and homogenize with magnetic stirring. The pH of the mixture was adjusted with HC1 IM at around pH 3.75 according to the texture desired. 40U of transglutaminase per gram of spirulina protein is added in the mixture under stirring and let react overnight. FIG. 2 shows a micrograph of the particles formed. Example 4 - Preparation of Slurry for Algae-Based Texturizer (Type 2)

An aqueous solution of 5% w/w of spirulina was prepared and let under stirring 30min for good hydration of the product. An aqueous solution of 5% w/w of wheat protein (Naturalys W, Roquette) was prepared and let under stirring 30min for good hydration of the product. These solutions were then centrifugated at 4500rpm for 15min and the supernatant collected and characterized to determine the dry matter content.

2.94g of the spirulina supernatant was mixed with 20.0g of the solution of wheat protein and 7.06 g of deionized water in a vessel and homogenize with magnetic stirring. The pH of the mixture was adjusted with HC1 IM at around pH4.0 according to the texture desired. 40U of transglutaminase per gram of spirulina protein is added in the mixture under stirring and let react overnight. FIG. 3 shows a micrograph of the particles formed.

Example 5 - Preparation of Slurry for Algae-Based Texturizer (Type 2)

An aqueous solution of 5% w/w of spirulina was prepared and pH adjusted to pH 4.0 and let under stirring 30min for good hydration of the product. An aqueous solution of 5% w/w of wheat protein (Naturalys W, Roquette) was prepared and pH adjusted to pH 4.0 and let under stirring 30min for good hydration of the product. These solutions were then centrifugated at 4500rpm for 15min and the supernatant collected and characterized to determine the dry matter content.

Then 4.41g of the spirulina supernatant was mixed with 4.41g of the solution of wheat protein and 6.18 g of deionized water in a vessel and homogenize with magnetic stirring. The pH of the mixture was adjusted with NaOH IM at around pH5.2 according to the texture desired. 40U of transglutaminase per gram of spirulina protein is added in the mixture under stirring and let react overnight. FIG. 4 shows a micrograph of the particles formed.

Example 6 - Spray Drying

The microparticle slurries of Examples 2, 3, 4, and 5 were each spray dried using conventional spray drying techniques to obtain a spray-dried solid of each of the four different microparticles.

Example 7 - Preparation of Slurry of Algae-Based Microcapsule

Then 8.93g of the spirulina supernatant was mixed with 0.57g of the solution of gum Arabic and 10.50 g of deionized water in a vessel and homogenize with magnetic stirring. 0.2g of Freshpop H was added in the mixture and dispersed with an ultraturax at 10000 rpm to reach the suitable size range. The pH of the mixture was adjusted with NaOH IM under stirring at pH3.0. 40U of transglutaminase per gram of spirulina protein is added in the mixture under stirring and let react overnight. FIG. 5 shows a micrograph of the particles formed.

Example 8 - Precipitate Preparation - Wheat/Chlorella

Aqueous solutions of two different plant proteins being wheat gluten isolate and golden chlorella enriched commercially available powder were prepared at concentrations of 2% and 5% respectively. The solutions were stirred during 2h and left over night in the fridge to allow good hydration of the protein. The solutions were then centrifugated at 4500rpm for 15min and the supernatant was withdrawn. The soluble protein content determined by TGA is around 1.6% for wheat gluten and 0.7% for the golden chlorella protein. The solutions were mixed at ratios of R=lwheat/goiden chioreiia and R=2_Wheat/goiden chioreiia at native pH with a final pHBiend of 5.3 and 5.2 and a total biopolymer concentration of 0.76% and 1.16%, respectively. The solutions were agitated at 500rpm and analyzed by microscopy, Zeta sizer and TGA after 2 hours. FIG. 6 shows a micrograph of the particles formed when R=l. FIG. 7 shows a micrograph of the particles formed when R=2.

Example 9 - Precipitate Preparation - Canola/Chlorella

Aqueous solutions of two different plant proteins being canola protein isolate and golden chlorella enriched commercially available powder were prepared at concentrations of 2% and 5% respectively. The solutions were stirred during 2h and left over night in the fridge to allow good hydration of the protein. The solutions were then centrifugated at 4500rpm for 15min and the supernatant was withdrawn. The pH was adjusted to pH 2 with 0.1M HC1 and the soluble protein content determined: 1.75% for the canola protein isolate and 0.7% for the golden chlorella protein. The solutions were mixed at a ratio R=2.6_Canoia/goiden chioreiia. The final pH is around 2.04 with a total biopolymer concentration of 1.2%. At this pH both protein solutions are positively charged; therefor no interaction takes place. The pH is slowly increased to a final pH of 5.4. The solution was observed by microscopy at the different traversed pH values; precipitate formation happened only at the final pH. FIG. 8 shows a micrograph at 20x magnification of the particles formed.

Example 10 - Microparticle Preparation - Wheat/Chlorella with Oil

Aqueous solutions of two different plant proteins being wheat gluten isolate and golden chlorella enriched commercially available powder were prepared at concentrations of 2% and 5% respectively. The solutions were stirred during 2h and left overnight in the fridge to allow good hydration of the protein. The samples were centrifugated at 4500rpm during 15min; the supernatant was subsequently withdrawn. 5g of NEOBEE were added to 50g of wheat gluten isolate supernatant with a colloidal dispersible protein content of 1.59% and emulsified during Imin. The obtained emulsion as analyzed by microscopy; a poly disperse emulsion was obtained. 50g of golden chlorella dispersion with a total soluble protein content of 0.7% was added under stirring with a lab egg. The stirring took place during 30 min. 40U per g protein of transglutaminase was added to the solutions what corresponds to 0.464g of enzyme for 1.1% Total protein. The blend was hold at 40°C for 3h and stirred overnight at RT. An inactivation step of 30min at 80°C was performed the following day. The obtained capsules seem to be stable over time. The golden chlorella protein is adsorbed on the surface of the wheat gluten isolated particle membrane. FIG. 9 shows a micrograph of the particles in the presence of the enzyme. FIG. 10 shows a micrograph of the particles after enzyme inactivation at 80 °C. FIG. 11 shows a micrograph of the particles 7 days after inactivation.

Example 11 - Microparticle Preparation - Wheat/Chlorella with Oil

This example follows the same preparation steps as Example 10 but with a lower oil content with the aim to obtain a more monodisperse emulsion: 1.66% oil are emulsified in 0.79% wheat gluten isolate solution. The emulsion shows smaller droplet size and higher monodispersity. Golden chlorella solution is added to a protein content of 0.31% under stirring and left to interact. 40U Transglutaminase per g protein are added and left to react for 3h. The whole solution is kept under constant stirring over night at RT and inactivated the day after at 80°C for 30min. FIG. 12 shows a micrograph of the particles after enzyme inactivation.

Claims

1. A microparticle, which comprises an algal protein extract.

2. The microparticle of claim 1, wherein the algal protein extract is an algal protein concentrate or an algal protein isolate.

3. The microparticle of claim 1 or 2, wherein the algal protein extract is an extract of a microalgae, such as an extract of a cyanobacteria.

4. The microparticle of claim 3, wherein the algal protein extract is an extract of a cyanobacteria, such as an extract of spirulina, chlorella, or a combination thereof.

5. The microparticle of claim 1 or 2, wherein the algal protein extract is an extract of a macroalgae, such as an extract of a seaweed.

6. The microparticle of any one of claims 1 to 5, wherein the algal protein makes up from 10% by weight to 99% by weight, or from 20% by weight to 95% by weight, of the microparticle, based on the total weight of the microparticle.

7. The microparticle of any one of claims 1 to 6, which further comprises a biopolymer.

8. The microparticle of claim 7, wherein the biopolymer is a polysaccharide, a plant protein, or a combination thereof.

9. The microparticle of any one of claims 1 to 8, wherein the microparticle is a coacervate or a precipitate.

10. The microparticle of any one of claims 1 to 9, wherein the microparticle is a core-shell microcapsule having a core encapsulated by a shell.

11. The microparticle of claim 10, wherein the core comprises a hydrophobic material and the shell comprises the algal protein extract and, if present, the biopolymer.

12. The microparticle of claim 11, wherein the hydrophobic material comprises a flavor compound, an aroma compound, a fragrance compound, or any combination thereof.

13. The microparticle of any one of claims 1 to 12, wherein the algal protein extract and, if present, the biopolymer are cross-linked.

14. The microparticle of any one of claims 10 to 13, wherein the shell comprises a polyfunctional polymer, such as a polyisocyanate, a poly maleic anhydride, a poly acid chloride, a polyepoxide, a polyacrylate, a polyalkoxysilane, a melamine-based resin, or any mixtures thereof.

15. The microparticle of claim 14, wherein the polyfunctional polymer is formed by the polymerization of polyfunctional monomers, such as alcohols, amines, phenols, thiols, or any mixtures thereof.

16. A process for preparing a microparticle of any one of claims 1 to 15, the process comprising:

(a) preparing an aqueous medium comprising algal protein extract and, if present, the biopolymer in dissolved form;

(b) optionally introducing the hydrophobic material and forming an emulsion or suspension of the hydrophobic material in the aqueous medium;

(c) forming a plurality of microparticles in the aqueous medium to form a slurry, wherein the microparticles are in the form of precipitates (when a hydrophobic material is not introduced) or core-shall coacervates (when a hydrophobic material is introduced);

(d) optionally, cross-linking the algal protein extract and, if present, the biopolymer; and

(e) optionally, drying the slurry to form a powder comprising the microparticles, for example, using drying techniques such as spray-drying, freeze drying, vacuum drying, fluidized bed drying, lyophilization, and the like.

17. Use of a plurality of microparticles of any one of claims 1 to 15 for improving a flavor of an ingestible composition.

18. A method of improving a flavor of an ingestible composition, the method comprising introducing to the ingestible composition a plurality of microparticles of any one of claims 1 to 15.

19. The use of claim 17 or the method of claim 18, wherein improving a flavor comprises: (a) enhancing a mouthfeel; (b) enhancing a texture; (c) enhancing a perceived creaminess;

(d) enhancing a perceived fattiness; (e) enhancing a perceived juiciness; or any combination thereof.

20. An ingestible composition comprising a plurality of microparticles of any one of claims 1 to 15.

21. The ingestible composition of claim 20, wherein the ingestible composition is in a form of a food product or a beverage product.

22. The ingestible composition of claim 20 or 21, wherein at least a portion of the plurality of microparticles are core-shell microcapsules having a core encapsulated by a shell, wherein the core comprises a hydrophobic material that comprises a flavor compound, an aroma compound, or a combination thereof.

23. Use of a plurality of microparticles of any one of claims 1 to 15 for enhancing a fragrance of a consumer care composition.

24. A method of enhancing a fragrance of a consumer care composition, the method comprising introducing to the consumer care composition a plurality of microparticles of any one of claims 1 to 15.

25. The use of claim 23 or the method of claim 24, wherein the plurality of microparticles comprise core-shell microcapsules having a core encapsulated by a shell, wherein the core comprises a fragrance compound.

26. A consumer care composition comprising a plurality of microparticles of any one of claims 1 to 15.

27. The consumer care composition of claim 26, wherein the consumer care composition is in the form of a household cleaning product, a commercial cleaning product, a dish detergent, a laundry detergent, a fabric softener, a scent booster, a shower gel, a shampoo, a hair conditioner, a hair-styling product, a skin care product, a cosmetic product, a deodorant, an antiperspirant, or a self-tanning product.

28. The consumer care composition of claim 26 or 27, wherein at least a portion of the plurality of microparticles are core-shell microcapsules having a core encapsulated by a shell, wherein the core comprises a hydrophobic material that comprises a fragrance compound.