Adi Shefer, Keith J McDermott, Shmuel David Shefer, Chee Teck Tan: Apparatus for preparing a solid phase microparticulate composition. International Flavors & Fragrances, Arthur L Liberman, March 28, 2000: US06042792 (80 worldwide citation)

Described are controlled, time-release microparticulate active and bioactive compositions (including perfuming compositions) for targeted delivery to services such as skin, hair and fabric and the environment proximate thereto, where the active and bioactive materials have a calculated log.sub.10 P ...

Keith J McDermott, John M Teffenhart, Eric P Guenin, Shmuel D Shefer, Chee Teck Tan, Leslie C Smith: Formulation of a fat surfactant vehicle containing a fragrance. International Flavors & Fragrances, Arthur L Liberman, April 9, 1996: US05506201 (37 worldwide citation)

A method is disclosed for producing a fragrance containing solid particle for incorporation into laundry detergent by selecting a fat component such as a fatty acid glyceride, heating said fat component to an elevated temperature sufficient to form a molten melt thereof, selecting a solid surface ac ...

Chee Teck Tan, Young C Kang, Marion A Sudol, Chwan K King, Marvin Schulman: Method of making controlled release flavors. International Flavors & Fragrances, Brooks Haidt Haffner & Delahunty, November 12, 1991: US05064669 (25 worldwide citation)

Novel controlled release flowable flavoring powders and processes and apparatus for preparing and using such agents, the processes comprising heating a high melting point encapsulating or enrobing material, such as a fat and/or wax and one or more emulsifiers to melt this starting material; mixing o ...

Young C Kang, Chee Teck Tan, Brian Byrne, Lawrence L Buckholz Jr, Marion A Sudol, Richard M Boden: Process for microwave browning proteinaceous fibrous meat products. International Flavors & Fragrances, Arthur L Liberman, January 15, 1991: US04985261 (20 worldwide citation)

Described is a process for producing a cooked edibly browned storage-stable fibrous proteinaceous muscle tissue foodstuff including the steps of:




Chwan Kong King, Chee Teck Tan, Lewis G Scharpf Jr, David P O Chat, Marvin Schulman: Fluidizing spray chilling system for producing encapsulated materials. International Flavors & Fragrances, Arthur L Liberman, May 23, 1995: US05417153 (13 worldwide citation)

A toroidal sparger is disclosed for use in a fluidized spray chilling system for the production of encapsulated flavoring and coloring agents.


Chee Teck Tan, Gail P Howard, Earl W Turner: Lipoprotein emulsions for food use and methods for preparing the same. International Telephone and Telegraph Corporation, John T O Halloran, David M Quinlan, November 23, 1982: US04360537 (13 worldwide citation)

Liproprotein emulsion system composed of protein, edible oil and other selected food ingredients are proposed and used to replace egg yolk and other natural materials in various food products. New and improved processes are described for the preparation of lipoprotein emulsions in a liquid or dry fo ...