WO2007062023A2 - Articles renfermant un composant de pheromone humain - Google Patents

Articles renfermant un composant de pheromone humain Download PDF

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Publication number
WO2007062023A2
WO2007062023A2 PCT/US2006/045035 US2006045035W WO2007062023A2 WO 2007062023 A2 WO2007062023 A2 WO 2007062023A2 US 2006045035 W US2006045035 W US 2006045035W WO 2007062023 A2 WO2007062023 A2 WO 2007062023A2
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WO
WIPO (PCT)
Prior art keywords
pheromone
component
edible
candy
human
Prior art date
Application number
PCT/US2006/045035
Other languages
English (en)
Other versions
WO2007062023A3 (fr
Inventor
Philip Y. Braginsky
Barry J. Marenberg
Lang Katey
Original Assignee
Braginsky Philip Y
Marenberg Barry J
Lang Katey
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from US11/342,714 external-priority patent/US20070177390A1/en
Priority claimed from US11/376,947 external-priority patent/US20070116746A1/en
Application filed by Braginsky Philip Y, Marenberg Barry J, Lang Katey filed Critical Braginsky Philip Y
Publication of WO2007062023A2 publication Critical patent/WO2007062023A2/fr
Publication of WO2007062023A3 publication Critical patent/WO2007062023A3/fr
Priority to US12/684,435 priority Critical patent/US20100111896A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/70—Web, sheet or filament bases ; Films; Fibres of the matrix type containing drug
    • A61K9/7007—Drug-containing films, membranes or sheets
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/56—Compounds containing cyclopenta[a]hydrophenanthrene ring systems; Derivatives thereof, e.g. steroids
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/0012—Galenical forms characterised by the site of application
    • A61K9/0053—Mouth and digestive tract, i.e. intraoral and peroral administration
    • A61K9/0056—Mouth soluble or dispersible forms; Suckable, eatable, chewable coherent forms; Forms rapidly disintegrating in the mouth; Lozenges; Lollipops; Bite capsules; Baked products; Baits or other oral forms for animals

Definitions

  • the present invention relates to food and beverage items, cosmetics, personal- care products and household items having a human pheromone component.
  • BACKGROUND Pheromones are chemicals emitted by living organisms to send messages to individuals of the same species.
  • the classes most widely explored are the sex pheromones produced by female moths which are used to attract conspecific males for mating. Bombykol, the sex pheromone of the silkmoth, was first synthesized in 1959.
  • pheromones consist of blends of two or more chemicals which need to be emitted at exactly the right proportions to be biologically active.
  • the female effluvia or sex gland can contain additional compounds which are related to the pheromone components and whose biological function is often unclear.
  • attractants of male moths have been discovered simply by field screening. In several cases it could later be shown that the attractant found with this technique was identical to the natural pheromone produced by the female. In most others, the composition of the true pheromone is still unknown.
  • VNO vomeronasal organ
  • Jacobson's organ neuroendocrine structure
  • This organ is accessed through the nostrils of most higher animals—from snakes to humans, and has been associated, inter alia, with pheromone reception in certain species (see generally Muller-Schwarze & Silverstein, Chemical Signals, Plenum Press, New York (1980)).
  • the distal axons of terminalis nerve neurons may also serve as neurochemical receptors in the VNO. Stensaas, L., et al., J. Steroid Biochem. and Molec. Biol. (1991) 39:553. This nerve has direct synaptic connection with the hypothalamus..
  • the invention provides food items, such as candies, which are formulated with and/or coated with a human pheromone substance.
  • the food items of the present invention will cause the person eating the food item to experience a unique, mood-altering effect which may include libido enhancement. This effect may also be an overall sense of well-being or may one of heightened sexual attractiveness.
  • the invention also provides cosmetics and other household items which have an incorporated human pheromone component that elicits a desired positive feeling or sensation
  • a "pheromone” is a substance that provides chemical means of communication between members of the same species through secretion and peripheral chemoreception. In mammals pheromones are usually detected by receptors in the vomeronasal organ of the nose. Commonly, pheromones effect development, reproduction and related behaviors.
  • the pheromone compositions according to the present invention are intended to cause a change in human hypothalamic function, thereby altering certain behavior and physiology mediated by the hypothalamus of individuals.
  • pheromones can be identified by their species specific binding to receptors in the vomeronasal organ (VNO).
  • VNO vomeronasal organ
  • human pheromones bind to human receptors. This can be demonstrated by measuring the change in the summated potential of neuroepithelial tissue in the presence of the pheromone.
  • Human pheromones induce a change of at least about -5 millivolts in human neuroepithelial tissue of the appropriate sex (The binding of pheromones is generally sexually dimorphic, i.e., different in the effect of, or response to, a compound or composition between males and females of the same species).
  • Naturally occurring human pheromones induce sexually dimorphic changes in receptor binding potential in vivo in the human VNO.
  • Naturally occurring human pheromones can be extracted and purified from human skin and they can also be synthesized.
  • Human pheromones are pheromones which are naturally occurring in humans and effective as a specifically binding ligand in human VNO tissue, regardless of how the pheromone was obtained. Thus, both a synthesized and purified molecule may be considered a human pheromone.
  • chocolate candy is provided with a pheromone ingredient (or component) or which has a pheromone coating.
  • the pheromone is colorless, tasteless and odorless and thus does not detract in any way from the appearance, smell or taste of the chocolates.
  • the pheromone composition will be incorporated into or coated upon candies such as lollipops and hard sucking candies, although the invention is not limited in this respect.
  • the primary ingredient in these candies is sugar as sucrose. Turning the sugar into candy involves dissolving it in water, concentrating this solution through cooking, and subsequently allowing the mass either to form mutable solid or to recrystallize.
  • Basic candy making is done in many known ways including, but not limited to, cooking a sugar solution to a specific temperature to form a supersaturated solution with a known solids content. When this solution cools the sugar's solubility decreases and the sugar crystallizes out of solution.
  • Recrystallizing also known as graining is controlled by varying how the supersaturated syrup is physically treated while it cools. Suspending a length of string into the solution and letting it slowly cool undisturbed will allow the sugar to recrystallize into large crystals on the string to form rock candy. Cooling that same solution quickly with agitation will cause fine crystals to form and be suspended in a saturated sugar syrup to become fondant. Fondant is used in confectionery creme centers.
  • the present invention provides for the pheromone composition, component or ingredient to be incorporated into the sugar solution and recrystallized, or it may remain in the fondant. Alternatively the pheromone component or ingredient may be used to coat the recrystallized candy.
  • Candies can be grouped into four basic types. Ungrained candies are candies in which the sugar isn't crystallized. These include hard candies, as well as chewy candies such as toffee and caramel. Hard candies start with a basic sugar/ glucose syrup blend cooked down to around 2% moisture and blended with flavors and colors. Varying the ratio of sweeteners produces different textures and different stability. Cooking the basic sugar/ glucose syrup blend to a moisture level between 3% to 15% forms the basis of a chewy non-grained candy. Cooking to these higher moisture levels will not favor the production of invert sugar, as is the case with hard candies. As a result, the addition of glucose syrup is critical to prevent undesired graining in chewy candies. The key is basic sugar/ glucose syrup ratio.
  • Grained candies include products such as after-dinner mints, fondants/creme centers, and fudge. Grained candy formulas are similar to those of chewy candies. To promote crystallization, however, the formula must have a higher level of sugar solids and the process usually includes agitation.
  • Jelly candies such as gumdrops, include starch, pectin or gelatin in the basic formula to achieve yet another unique candy texture, texture through the selection of the stabilizer system.
  • the type of gelling agent use will make the biggest difference.
  • a gum-based jelly candy will be chewier, while a starch jelly candy will be shorter. It is also will be stickier.
  • Pectin jellies make a high quality jelly candy with a good texture and good flavor release (unique texture which consists of a relatively soft bite with a short texture and rapid meltaway). Pectin is used more in higher priced, premium jelly candies and centers.
  • a gelatin-based jelly candy gives a greater clarity.
  • the gelatin normally used has a medium to high bloom or gel strength.
  • a wide range of textures can be generated using either lower concentrations of a high-bloom gelatin, which gives a more tender and short texture jelly candy or higher concentrations of a low-bloom which gives a more elastic and chewy texture jelly candy.
  • Aerated candies comprise a large group of products.
  • Aerated candies can be based on a syrup mixture that is either ungrained or grained. These candies are unified by the fact that they all require the inclusion of air into the basic syrup matrix during processing.
  • Aeration itself provides a shorter texture, modifies mouthfeel and reduces stickiness of the candy.
  • Aeration is normally in two means: chemical or mechanical.
  • chemical aeration the candy will contain ingredients such as sodium bicarbonate to leaven it like a baked product.
  • mechanical aeration the formula will contain a foaming agent and/or a stabilizer, and it will have air incorporated using a continuous pressure beater.
  • Aerated candies may be either grained or ungrained, their sweetener blends can be quite different from one another. Marshmallow provides a good example because it is made in both forms.
  • a traditional marshmallow might contain about 60% glucose syrup, 30% sugar, and 1 % to 2% gelatin.
  • the glucose syrup/sugar ratio here will provide only about 35% to 40% solids in order to prevent crystallization. Crystallization can be further avoided” with selection of a higher conversion glucose syrup which contribute more invert sugar to the formula.
  • a grained marshmallow you simply increase the sugar ratio to the point where it will crystallize about 60% to 65%. Whipping it and seed it with a little powdered sugar. As it cools, the sugar crystallizes out to form the grained marshmallow.
  • Aerating agents which often are protein-based ingredients such as egg albumen and soy protein are used. Stabilizers are often used in aerated candies. Gelatin, is a key stabilizer because gelatin in this application decreases surface tension and it gives the cell walls resistance to deformation and maintains the structure. Water-binding capabilities also help to increase shelf life.
  • the present invention contemplates adding a pheromone component to all of these types of candy, either by incorporation or coating.
  • the pheromone composition may also be incorporated into coffee and tea to give off a sensuous odor when the coffee or tea is removed from their respective package, and when they are heated for consumption.
  • Coffee is processed from beans grown in various regions of the world including Africa and South America. After the beans are ripe and picked from the plant they are typically processed and then roasted for consumption, hi this embodiment, the pheromone component may be added during the processing and/or roasting process. It is also contemplated that beans may be grown which incorporate the pheromone component. Tea is a beverage made by steeping processed leaves, buds or twigs of the tea bush
  • tea Camellia sinensis in hot water for a few minutes.
  • tea originated in China and India it is now grown in many places throughout the world.
  • the processing of tea can include oxidation (fermentation), heating, drying and the addition of other herbs, flowers, spices and fruits.
  • true tea black tea, oolong tea, green tea and white tea.
  • herbal tea usually refers to infusion of fruit or herbs such as rosehip tea, chamomile tea and Jiaogulan that contain no tea leaves.
  • the pheromone component may be added during the processing. It is also contemplated that tea may be grown which incorporates the pheromone component.
  • the present invention also contemplates flowers or plants which may be grown and cultivated with a human pheromone composition which emanates from the flower or plant to fill a room with the pheromone.
  • a powder of spray formulation comprising a human pheromone composition can be used to sprinkle or spray on existing flowers or plants.
  • Candles may also be made having a pheromone component that emanates from the candle when the candle is lit.
  • Candles can be made in a variety of ways and are typically formed from waxes and/or oils or a combination of the two. The present invention is not limited in the methodology of making the candle.
  • the pheromone component is simply added as an ingredient to any candle-making method known in the art.
  • Soaps, body washes, lotions and creams may also be formulated with the one or more pheromones in accordance with the present invention.
  • This embodiment of the invention is directed to the incorporation of a pheromone component into these products and is not limited by the method of making or manufacturing the product.
  • Soap is a surfactant use in conjunction with water for washing and cleaning. It usually comes in a gas moulded form, termed bars due to its historic and most typical shape. The use of thick liquid soap has also become widespread, especially from soap dispensers in public washrooms. Applied to a soiled surface, soapy water effectively hold particles in suspension so the whole of it can be rinsed off with clean water.
  • Soap is derived from either oils or fats. Sodium tallowate, a common ingredient in many soaps, is in fact derived from rendered beef fat. Soap can also be made of vegetable oils, such as olive oil. Soap made entirely from oils, or nearly so, is called castile soap.
  • a human pheromone composition in accordance with the present invention maybe incorporated into lipstick, lip gloss, lip balm or lip plumper, which is applied on a wearer's lips.
  • the primary ingredients found in lipstick are wax, oil, alcohol, and pigment.
  • the wax used usually involves some combination of three types — beeswax, candelilla wax, or the more expensive carnauba. Wax enables the mixture to be formed into the easily recognized shape of the cosmetic. Oils such as mineral, caster, lanolin, or vegetable are added to the wax. Fragrance and pigment are also added, as are preservatives and antioxidants, which prevent lipstick from becoming rancid. And while every lipstick contains these components, a wide variety of other ingredients can also be included to make the substance smoother or glossy or to moisten the lips.
  • a human pheromone component is added as an ingredient during the production of the lipstick
  • a pheromone spray or powder which may be applied to a condom to enhance libido and enhance sexual intercourse.
  • the powder or spray composition comprising one or more human pheromones may be formed using synthetic methods known to those of ordinary skill in the art. Although not intending to be limited in any way, the powder or spray composition in accordance with the present invention may be formed via extraction, filtration, crystallization and other synthetic methods. In addition to being applied to the items described above, the powder or spray could be sprinkled/sprayed around a bedroom and on garments such as lingerie, intimate apparel and sleepwear in order to provide a sensuous atmosphere.
  • the present invention also contemplates the application of human pheromone ingredient, component and compositions to a substrate and article, such as an advertisement card in a magazine.
  • one or more pheromone compositions are deposited on a substrate.
  • a film forming agent may serve to microencapsulate the composition and bond it to the substrate. When the film forming agent dries, it protects the pheromone composition.
  • a cover sheet may then cover the film forming agent.
  • Access to the pheromone composition can be provided by a tear strip. When the strip is torn off or separated from the film forming agent, the pheromone composition is released.
  • Application of the pheromone on a substrate allows it to be mass distributed through the mail and as magazine inserts and the like. Such use will provide a means for mass distribution of the pheromone compounds.
  • pheromone compounds include, but are not limited to, estrene steroids, such as those described in U.S. Patent No. 5,925,774, which is incorporated by reference herein; vomeropherins, such as 19-nor-cholane steroids as described in U.S. Pat. Nos. 6,437,156 and 6,352,980, which are incorporated herein by reference in their entirety; and androstene and androstenedione compounds such as those described in U.S. Pat. Nos. 4,071,624 and 5,272,134, which are also incorporated by reference herein in their entirety, as well as copulins, which include but are not limited to, short chain fatty acids. Additionally, as described in U.S. Pat. No. 6,242,619, which is incorporated by reference in its entirety, several 19-nor-pregnanes have also demonstrated the capacity to neurochemically alter the hypothalamic function in an individual.
  • a non-exhaustive list of androstene and androstene dione steroids which may be utilized in accordance with the present invention include: 17/3-hydroxy-l -methyl-androst-4-ene-3, 19-dione,
  • vomeropherins which may be used in accordance with the present invention include:
  • estrenes for use in accordance with the present invention may include: estra-1 ,3,5(10),6, 16-pentaen-3-yl acetate, estra-l,3,5(10),7-tetraen-3-ol,
  • a non-limiting list of 19-nor-pregnanes which may be used in accordance with the present invention include:
  • the present invention is not limited to the use of a specific pheromone compound and it is contemplated that certain products directed for use by men will contain a human pheromone compound different from a product directed for use by women, or that a single product may contain a mix of human pheromone compounds.
  • the present invention is not limited to the type of pheromone compound be it human or otherwise.
  • cocoa beans are milled and ground to form a chocolate liquor, a liquefied form of pure chocolate flavor.
  • the main ingredients in chocolate are the chocolate liquor, cocoa butter, sugar and milk.
  • Chocolate liquor is a liquefied form of milled and grinded cocoa beans. These ingredients are mixed together and then dried into a coarse powder known as chocolate crumb. One or more pheromones may be added to this mixture in forming the chocolate crumb.
  • Cocoa butter is then added to the powder to bring out the rich taste and creamy texture of the chocolate.
  • the crumb then travels through special steel rollers which grind and refine the mixture, making it smoother.
  • the crumb becomes a thick liquid called chocolate paste.
  • the paste is poured into huge vats called conches.
  • the chocolate paste has the smooth, familiar look of milk chocolate and it's ready to be molded into bars, bite-sized morsels, etc.
  • the paste is then tempered, or cooled in a controlled manner to the right texture and consistency.
  • Other ingredients like almonds or peanuts, can be mixed into the paste during tempering or added directly to the molds.
  • a marble slab or upside-down cookie sheet is prepared by covering it with parchment paper and spraying it with oil. If molds are being used, the molds are prepared with lollipop sticks, sprayed with oil, and place on a cookie sheet or marble slab.
  • Over medium heat in a pan stir together sugar, corn syrup, water, cream of tarter (potassium bitartrate) until the sugar crystals dissolve.
  • a pastry brush dampened with warm water to dissolve any sugar crystals clinging to the sides of the pan and then stop stirring as soon as the syrup begins to boil.
  • a candy thermometer is placed in the pan, being careful not to let it touch the bottom or sides, and the syrup is brought to a boil without stirring until the thermometer just reaches 300° F (hard-crack stage).
  • the pan is then removed from the heat immediately and the syrup is cooled to about 275° F before adding flavor, color, and citric acid (adding it sooner causes most of the flavor to cook away).
  • One or more pheromone compositions are also added at this time.
  • the syrup is then quickly poured the prepared molds and left to cool for about 10 minutes. II molds are not being used, small (2-inch) circles are poured onto the prepared marble slab or cookie sheet and a lollipop stick is placed in each one, twisting the stick to be sure it's covered with candy. Allow the lollipops cool for at least 10 minutes, until they are hard.
  • the lollipops should then be wrapped individually in plastic wrap or cellophane, sealed with tape or twist ties and the stored in a cool, dry place.
  • raw ingredients for the lipstick are melted and mixed — separately because of the different types of ingredients used.
  • One mixture contains the solvents, a second contains the oils, and a third contains the fats and waxy materials. These are heated in separate stainless steel or ceramic containers.
  • the solvent solution and liquid oils are then mixed with the color pigments.
  • the mixture passes- through a roller mill, grinding the pigment to avoid a "grainy" feel to the lipstick. This process introduces air into the oil and pigment mixture, so mechanical working of the mixture is required.
  • the mixture is stirred for several hours; at this point some producers use vacuum equipment to withdraw the air. After the pigment mass is ground and mixed, it is added to the hot wax mass until a uniform color and consistency is obtained.
  • the fluid lipstick can then be strained and molded, or it may be poured into pans and stored for future molding. If the fluid lipstick is to be used immediately, the melt is maintained at temperature, with agitation, so that trapped air escapes. If the lipstick mass is stored, before it is used it must be reheated, checked for color consistency, and adjusted to specifications, then maintained at the melt temperature (with agitation) until it can be poured. Once the lipstick mass is mixed and free of air, it is ready to be poured into the tube. A variety of machine setups are used, depending on the equipment that the manufacturer has, but high volume batches are generally run through a melter that agitates the lipstick mass and maintains it as a liquid.
  • the mass is maintained- at the desired mix temperature, with agitation, in a melter controlled by an operator.
  • the melted mass is dispensed into a mold, which consists of the bottom portion of the metal or plastic tube and a shaping portion that fits snugly with the tube.
  • Lipstick is poured "up- side down" so that the bottom of the tube is at the top of the mold. Any excess is scraped from the mold.
  • the lipstick is cooled (automated molds are kept cold; manually produced molds are transferred to a refrigeration unit) and separated from the mold, and the bottom of the tube is sealed.
  • the lipstick then passes through a flaming cabinet (or is flamed by hand) to seal pinholes and improve the finish.
  • the lipstick is visually inspected for air holes, mold separation lines, or blemishes, and is reworked if necessary. If necessary, the lipstick is reworked. Lipstick is reworked by hand with a spatula to remove air, blemishes, etc. This can be done in-line, or the tube can be removed from the manufacturing process and reworked. After the lipstick is retracted and the tube is capped, the lipstick is ready for labeling and packaging. Labels identify the batch and are applied as part of the automated operation.
  • the final step in the manufacturing process is the packaging of the lipstick tube.
  • packaging options are available, ranging from bulk packs to individual packs, and including packaging as a component in a makeup kit or special promotional offering.
  • Packaging for lipsticks varies, depending on the desired point of sale in the retail outlet. Packaging may or may not be highly automated, and the package used depends on the end use of the product rather than on the manufacturing process.

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  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Veterinary Medicine (AREA)
  • Animal Behavior & Ethology (AREA)
  • Public Health (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Epidemiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Medicinal Chemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Zoology (AREA)
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  • Agricultural Chemicals And Associated Chemicals (AREA)
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Abstract

Cette invention concerne des denrées alimentaires, par exemple des bonbons, qui sont préparées avec une substance à base d'un phéromone humain ou qui sont enduites d'une telle substance. La personne qui consomme ces articles éprouve un changement d'humeur spécifique pouvant attiser la libido. Cet effet peut également prendre la forme d'une sensation générale de bien être ou d'une attirance sexuelle marquée. Sont également concernés des cosmétiques, des produits d'hygiène personnel, des boissons et des produits ménagers renfermant un composant à base de phéromone qui induisent un sentiment ou une sensation agréable.
PCT/US2006/045035 2005-11-22 2006-11-21 Articles renfermant un composant de pheromone humain WO2007062023A2 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
US12/684,435 US20100111896A1 (en) 2006-11-21 2010-01-08 Items Containing A Human Pheromone Component

Applications Claiming Priority (14)

Application Number Priority Date Filing Date Title
US73889005P 2005-11-22 2005-11-22
US60/738,890 2005-11-22
US11/342,714 US20070177390A1 (en) 2006-01-28 2006-01-28 Hanging lighting fixture for retrofitting to recessed ceiling lights
US11/342,714 2006-01-28
US11/376,947 2006-03-16
US11/376,947 US20070116746A1 (en) 2005-11-22 2006-03-16 Packaging items containing a human pheromone component
US78867906P 2006-04-03 2006-04-03
US60/788,679 2006-04-03
US79449806P 2006-04-22 2006-04-22
US60/794,498 2006-04-22
US80289306P 2006-05-23 2006-05-23
US60/802,893 2006-05-23
US81121906P 2006-06-06 2006-06-06
US60/811,219 2006-06-06

Related Child Applications (2)

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US12094287 A-371-Of-International 2006-11-21
US12/684,435 Continuation-In-Part US20100111896A1 (en) 2006-11-21 2010-01-08 Items Containing A Human Pheromone Component

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WO2007062023A3 WO2007062023A3 (fr) 2008-01-24

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010050941A1 (fr) * 2008-10-29 2010-05-06 Philip Braginsky Bougies contenant un composant de phéromone humaine
GB2493687A (en) * 2011-03-01 2013-02-20 Shahena Ali Cosmetic comprising a pheromone

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4120987A (en) * 1977-07-05 1978-10-17 A. E. Staley Manufacturing Company Aerated confections
US5272134A (en) * 1992-03-24 1993-12-21 Erox Corporation Fragrance compositions and other compositions which contain human pheromones
US20030026827A1 (en) * 2001-05-25 2003-02-06 Mark Moore Additives for making novelty edible comestibles and scented products that are designed for sexual arousal
US20050096852A1 (en) * 2001-12-19 2005-05-05 Luca Turin Method for increasing the stability and intensity of odorant molecules

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4120987A (en) * 1977-07-05 1978-10-17 A. E. Staley Manufacturing Company Aerated confections
US5272134A (en) * 1992-03-24 1993-12-21 Erox Corporation Fragrance compositions and other compositions which contain human pheromones
US20030026827A1 (en) * 2001-05-25 2003-02-06 Mark Moore Additives for making novelty edible comestibles and scented products that are designed for sexual arousal
US20050096852A1 (en) * 2001-12-19 2005-05-05 Luca Turin Method for increasing the stability and intensity of odorant molecules

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010050941A1 (fr) * 2008-10-29 2010-05-06 Philip Braginsky Bougies contenant un composant de phéromone humaine
GB2493687A (en) * 2011-03-01 2013-02-20 Shahena Ali Cosmetic comprising a pheromone

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