1
Chung Siew Lian, Tan Chee Teck, Tuhill Ivan Malcolm, Scharpf Lewis G: Transparent oil-in-water microemulsion flavour or fragance concentrate for mouthwash of perfume composition and process of preparation thereof.. Int Flavors & Fragrances, January 4, 1995: EP0631771-A1 (10 worldwide citation)

Alcohol-free transparent mouthwash comprises an alcohol-free base, water, and a stable, transparent oil-in-soluble microemulsion flavour concentrate comprising: water; one or more hydrophobic flavour oils; and one or more surfactants; in the absence of lower alkanols. The mixing ratio of water, oil ...


2
Kichline Thomas P, Scharpf Lewis G: Preparation of process cheese. Monsanto Company, January 18, 1972: US3635733 (8 worldwide citation)

Pasteurized process cheese is prepared by forming an intimate mixture containing natural cheese, water, an emulsifying agent and a proteolytic enzyme; pasteurizing the mixture, and cooling. Reworked pasteurized process cheese may comprise a portion of the mixture.


3
Bolen Paul L, Kossiakoff Nicholas, Hawn Regina D, Scharpf Lewis G Jr: Use of monellin in enhancing the flavour of beverages and foodstuffs. Int Flavors & Fragrances, January 28, 1998: EP0821055-A2 (4 worldwide citation)

Described is the use of monellin and single-chain analogues of monellin taken alone or further together with sclareolide and/or succinic acid in augmenting or enhancing the organoleptic properties of foodstuffs and beverages, particularly alcohol-containing beverages; and improving the properties of ...


4
Buckholz Jr Lawrence L, Farbood Mohamad I, Kossiakoff Nicolas, Scharpf Lewis G, Seitz Eugene W: Use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs.. Int Flavors & Fragrances, April 3, 1991: EP0420402-A2 (2 worldwide citation)

Described is the use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs whereby: (i) richness and creaminess is added to low fat ice cream by admixing therewith the sclareolide; (ii) the sweetness of foodstuffs and beverages sweetened with non-neutrative sweeteners, ...


5
Buckholz Jr Lawrence L, Scharpf Lewis G: (non)Seasoned foodstuffs by adding aconitic acid, gluconic acid and/or succinic acid or salts thereof - and the improvement of fullbodiedness of foodstuffs by adding succinic acids and sclareolides. Int Flavors & Fragrances, May 27, 1994: FR2698245-A1

Process for enhancing the flavour of seasoned food comprises adding to the foodstuff at least one carboxylic acid chosen from aconitic acid, gluconic acid, succinic acid or their salts, in the absence of amino acids, except sulphur-contg. amino acids and their salts, and pyrrolidone carboxylic acids ...


6
Buckholz Jr Lawrence L, Scharpf Lewis G: (non)Seasoned foodstuffs by adding aconitic acid, gluconic acid and/or succinic acid or salts thereof - and the improvement of fullbodiedness of foodstuffs by adding succinic acids and sclareolides. Int Flavors & Fragrances, September 9, 1994: FR2702130-A1

Process for enhancing the flavour of seasoned food comprises adding to the foodstuff at least one carboxylic acid chosen from aconitic acid, gluconic acid, succinic acid or their salts, in the absence of amino acids, except sulphur-contg. amino acids and their salts, and pyrrolidone carboxylic acids ...


7
Buckholz Jr Lawrence L, Scharpf Lewis G: Electron beam gun connector. Int Flavors & Fragrances, September 9, 1994: FR2702131-A1

In a high power hot cathode electron beam gun with a cathode and cathode heater which are caused to float at high potential, a high voltage cable termination is provided with built-in transformer. The transformer is characterized as having an input impedance matched to the cable and output impedance ...


8
Mclean Lynda B, Scharpf Lewis G, Farbood Mohamad I, Blocker Robert W: Fermentation process for preparing phenylacetic acid using phenylalanine as a starting material.. Int Flavors & Fragrances, September 20, 1995: EP0672755-A2

Prodn. of phenylacetic acid (I) comprises culturing - 1 Pseudomonas and/or Comamanas spp., contacting the culture with DL- and/or L-phenylalanine and an O2-contg. gas and recovering (I) from the broth.


9
Bolen Paul L, Cihak Paul L, Scharpf Lewis G Jr: Goat pregastric esterase and its use in the production of cheese. International Flavors & Fragrances, Bolen Paul L, Cihak Paul L, Scharpf Lewis G Jr, LICATA Jane Massey, June 5, 2003: WO/2003/045156

Compositions and methods for production of enzyme modified cheeses are provided. The compositions are isolated kid goat pregastric esterases, derivatives of the isolated kid goat pregastric esterase, or a recombinant form of the kid goat pregastric esterase. These compositions are shown to produce f ...