Abstract: Method for the preparation of a foamy or creamy instant drink, wherein at least two capsules are sequentially injected with cold water to produce an instant milk-based drink, the first capsule to be injected comprising milk powder, a creamer component and sugar, the second capsule comprising milk powder, a soluble main flavour component and sugar.

Abstract: Method for the preparation of a foamy or creamy instant drink, wherein at least two capsules are sequentially injected with cold water to produce an instant milk-based drink, the first capsule to be injected comprising milk powder, a creamer component and sugar, the second capsule comprising milk powder, a soluble main flavor component and sugar.

Abstract: The invention relates to chocolate compositions where the fat phase comprises at least cocoa butter and optionally milk fat and/or a cocoa butter equivalent and the chocolate can be liquefied and re-solidified without bloom and without a pre-crystallization step.

Abstract: The present invention relates to powders, preferably milk-based powders, in particular instant drink powders which have improved cold water solubility. It further relates to capsules comprising said powders and to a method of preparing a cold instant drinks.

Abstract: Method for the preparation of a foamy or creamy instant drink, wherein at least two capsules are sequentially injected with cold water to produce an instant milk-based drink, the first capsule to be injected comprising milk powder, a creamer component and sugar, the second capsule comprising milk powder, a soluble main flavour component and sugar.

Abstract: The invention relates to chocolate compositions where the fat phase comprises at least cocoa butter and optionally milk fat and/or a cocoa butter equivalent and the chocolate can be liquefied and re-solidified without bloom and without a pre-crystallization step.

Abstract: The invention concerns a method for producing particles (20, 21) at least partly crystallized, under pressure, comprising reciprocal dissolving of at least one fluid under higher or slightly lower pressure than its critical pressure with at least one substance to be treated, in a dissolving zone (2), followed by rapid depressurization with at least one depressurizing means (12) downstream of said dissolving zone (2) so as to collect said particles (21), at least partly crystallized, in the collecting zone (3) located downstream of said depressurizing means (12), said substance to be treated comprising the butterfat. Said method is characterized in that it further consists in collecting particles (20) at least partly crystallized in the dissolving zone (2). The invention also concerns a device (1) for implementing said method.

Abstract: Fatty acid esters, particularly those suitable for use in foods and cosmetics, are decolored by passing a solution of a fatty acid ester dissolved in an apolar solvent through particulate montmorillonite which is in admixture with particulate silica gel and/or active carbon. The solution passed through the column is obtained and the solvent is eliminated from the ester.