Lewis G. Scharpf

Use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs

Transparent oil-in-water microemulsion flavor or fragrance concentrate, process for preparing same, mouthwash or perfume composition containing said transparent microemulsion concentrate, and process for preparing same

Use of sclareolide to debitter a coffee beverage

Toroidal manifold sparger used in a fluidizing spray chilling system

Fluidizing spray chilling system for producing encapsulated materials

Transparent oil-in-water microemulsion flavor concentrate

Extrusion and agglomeration process for fiber containing food ingredient

Aconitic acid, gluconic acid and/or succinic acid taken alone or further together with sclareolide in enhancing the organoleptic properties of foodstuffs

Treating a meaty flavored foodstuff with a combination of a sclareolide and aconitic or gluconic acid

Recombinant kid pregastric esterase and methods for its production and use