Abstract: A foamed product dispensing system, wherein the system includes: a product dispensing machine, configured to receive an exchangeable product container; a product container, configured to cooperate with the product dispensing machine, after placement in the machine; wherein the product container contains a foamable product, preferably a food product, for example cream, wherein the product container is provided with a product processing unit including a frothing device having a product entrance for receiving product and a product exit for discharging product, wherein the processing unit is connectable to a gas supply for supplying gas to the product, wherein the system includes a hermetically sealable wall structure that encloses a container receiving space for receiving the container, wherein the wall structure includes a product outlet port that is closable (and sealable) by a thermally insulating closure member.

Abstract: The present invention relates to bovine milk fat comprising, based on total fatty acid content, 8.9-29.0 wt % linoleic acid (C18:2 cis, 9,12), 0.9-2.4 wt % alpha-linolenic acid (C18:3 cis 9,12,15), and 3-5 wt % butyric acid (C4:0). The present invention further relates to a bovine milk comprising said milk fat and to a method for producing said milk by feeding a lactating bovine mammal with a rumen-protected linoleic acid source and a rumen-protected alpha-linolenic acid source, followed by milking the lactating bovine animal.

Abstract: The invention relates to the field of nutritional compositions, methods for providing them and uses thereof. More in particular, it relates to ready-to-feed and powdered infant or growing up milk formulas showing desirable gastric digestion properties. Provided is a nutritional composition comprising casein, whey proteins comprising ?-lactalbumin (aLAc) and ?-lactoglobulin (bLac), and protein-coated fat droplets, wherein (i) the protein content of the composition is 5 to 20% (w/w), preferably 7-16 w %, based on total solids; (ii) the aLac+bLac content is at least 25% (w/w) based on the total protein level; (iii) the fat content is in the range of 10% to 50% (w/w) based on total solids; and (iv) the fat droplets are coated with an average protein load of 2-10 mg/m2 and wherein the weight ratio of casein:(aLac+bLac) on the fat droplets is at least 4 times higher, preferably at least 4.5 times higher, than the weight ratio of casein:whey protein in the total composition.

Abstract: The invention relates to a powdered whipping agent for preparing whipped topping, the whipping agent comprising, by weight of the whipping agent, at least 20 wt. % but less than 57 wt. % fat or oil or mixtures thereof; 1.0-5.5 wt. % of an alpha-tending emulsifier, selected from the group consisting of lactic acid esters of mono- and/or diglycerides of fatty acids, acetic acid esters of mono- and/or diglycerides of fatty acids, propylene glycol monostearate, and mixtures thereof; 0.2-2.0 wt. % of nonionic mono- and/or diglycerides of fatty acids having at least one acyl chain of 14-20 carbon atoms; 1.0-5.0 wt. % proteinaceous emulsifier, 25.5-75.0 wt. % carbohydrates and 0.1-4.0 wt. % moisture. The invention further relates to a method for preparing such a powdered whipping agent. The invention also relates to a method for preparing a whipped topping using the powdered whipping agent according to the invention.

Abstract: The invention relates to the field of nutritional compositions, methods for providing them and uses thereof. More in particular, it relates to ready-to-feed and powdered infant or growing up milk formulas showing desirable gastric digestion properties. Provided is a nutritional composition comprising casein, whey proteins comprising ?-lactalbumin (aLAc) and ?-lactoglobulin (bLac), and protein-coated fat droplets, wherein (i) the protein content of the composition is 5 to 20% (w/w), preferably 7-16 w %, based on total solids; (ii) the aLac+bLac content is at least 25% (w/w) based on the total protein level; (iii) the fat content is in the range of 10% to 50% (w/w) based on total solids; and (iv) the fat droplets are coated with an average protein load of 2-10 mg/m2 and wherein the weight ratio of casein:(aLac+bLac) on the fat droplets is at least 4 times higher, preferably at least 4.5 times higher, than the weight ratio of casein:whey protein in the total composition.

Abstract: A portable apparatus for dispensing and foaming of a product, including: a product container which contains a product that is to be foamed by and dispensed from the apparatus; a gas container, at least containing a gas, for example a single gas or a gas mixture, wherein the gas substantially does not contain any greenhouse gases such as N20; a dispersion device, having a product entrance that is connectable to the product container for receiving product, the dispersion device further being connectable to the gas container for supplying the gas to the product during product discharge; a processing device downstream of the dispersion device for performing a mixing treatment and/or pressure reduction on the product provided with the gas; and a product dispensing head, being part of a top section of the apparatus and being arranged downstream of the processing device.

Abstract: The present invention pertains to a long-life, high-protein, fermented dairy product comprising a total amount of protein of between 6 and 24% by weight, based on the total weight of the product; with a total amount of micellar casein in the range of 15 and 40% w/w, based on the total amount of protein, and a total amount of 25 and 75% w/w of microparticulated whey protein, based on the total amount of protein; further comprising between 0.3 and 4% by weight of two or more stabilizers selected from the group consisting of starch, gelatin, low-ester amidated pectin, guar, gellan gum, agar-agar, and carboxymethylcellulose, and wherein the total fat content lies between 0.05 and 15% by weight.

Abstract: The present invention pertains to a foamer ingredient in the form of a powder comprising one or more carbohydrates; at least 0.5% by weight and less than 5% by weight, based on the total weight of the foamer ingredient in the form of a powder, of one or more proteins having a protein-bound phosphorus to nitrogen ratio of less than 0.03 g/g and having a proline content of less than 7 g per 100 g of protein; and entrapped gas, said foamer ingredient in the form of a powder releases gas when dissolved in a liquid. It furthermore pertains to a method of manufacturing the same, and, finally, to the use of the foamer ingredient in the form of a powder in food products and the products thus obtained.

Abstract: System (1) for intermittently dispensing portions of a hot milk-containing beverage component or beverage, comprising a flow channel (30) extending from a water inlet (31) to a dispensing outlet (32), the flow channel (30) being provided with a milk concentrate inlet (33) upstream of the dispensing outlet (32) and a thick film heater (18) upstream of the milk concentrate inlet (33), wherein the system comprises: water temperature determination means (34) configured to determine, e.g. estimate and/or measure, a water temperature at or upstream of a water inlet (35) of the thick film heater (18); and a controller (36) configured to control the thick film heater (18) in dependence of a water temperature determined by the water temperature determination means (34).

Abstract: The invention relates to a powdered whipping agent for preparing whipped topping, the whipping agent comprising 57-70 wt. % fat or oil; 1-6.5 wt. % of an alpha-tending emulsifier, selected from the group consisting of lactic acid esters of mono and/or diglycerides of fatty acids, acetic acid esters of mono and/or diglycerides of fatty acids, propyleneglycol monostearate, and mixtures thereof; 0.2-2.0 wt. % of nonionic mono- and/or diglycerides of fatty acids having an acyl chain of 14-20 carbon atoms; 1.0-5 wt. % proteinaceous emulsifier, 18-35 wt. % carbohydrates and 0.1-4 wt. % moisture, and wherein the weight/weight ratio of the fat or oil to the alpha-tending emulsifier is 10 or higher and lower than 30. The invention further relates to a method for preparing such a powdered whipping agent. The invention also relates to a method for preparing a whipped topping using the powdered whipping agent according to the invention.

Abstract: A foamed product dispensing system, wherein the system includes: a product dispensing machine, configured to receive an exchangeable product container; a product container, configured to cooperate with the product dispensing machine, after placement in the machine; wherein the product container contains a foamable product, preferably a food product, for example cream, wherein the product container is provided with a product processing unit including a frothing device having a product entrance for receiving product and a product exit for discharging product, wherein the processing unit is connectable to a gas supply for supplying gas to the product, wherein the system wherein the system is configured to dispense foamed product at a predetermined overrun which is larger than 200%.

Abstract: The invention relates to the field of infant nutritional formulations, in particular to methods for providing a hypoallergenic nutritional composition based on cow's milk protein for infants who are at risk of developing cow's milk allergy (CMA). The method comprises the steps of: (i) providing a partial hydrolysate of the milk protein(s), obtained by subjecting a starting composition comprising one or more bovine milk protein(s) in an aqueous medium to an enzymatic treatment, (ii) clearing the partial hydrolysate from one or more components capable of RAGE-binding and/or having a basophil degranulation inducing capacity; (iii) optionally concentrating the cleared partial hydrolysate; and (iv) formulating the (concentrated) cleared partial hydrolysate into a nutritional composition for infants who are at risk of developing CMA.

Abstract: The invention relates to a method for making a cheese product comprising: — subjecting ripened packed cheese to an anti-microbial treatment; — thereafter removing the packing material from the treated cheese; and — thereafter extruding the treated cheese to form a shaped cheese product or shredding the treated cheese to form a shredded cheese product. The cheese product accordingly obtained is also claimed.

Abstract: Dispensing assembly for dispensing a flowable food product, comprising: a bag-in-box type container for holding a product concentrate, the container having a concentrate outlet for releasing product concentrate from the container; a mixing unit spaced apart from the concentrate outlet, the mixing unit being configured for mixing the product concentrate with a liquid, the mixing unit having a concentrate inlet for receiving product concentrate released from the container, a liquid inlet for receiving the liquid, and a spout for dispensing as a flowable food product the product concentrate mixed with the liquid; and a duct arranged for guiding a flow of product concentrate along a flow path from the concentrate outlet of the container to the concentrate inlet of the mixing unit, wherein at least a section of the duct is flexible for flexibly adjusting the flow path.

Abstract: The invention relates to a system for aerating a liquid food product, wherein the system includes a bubble generator (5) for generating bubbles in a liquid food product flow. The bubble generator (5) includes a wall (23) having gas transmissive pores, which wall separates an air supply space (24) from the liquid food product flow, wherein an air supply (4) is provided for supplying air to the air supply space (24). The air supply (4) includes an air drying device (7) for drying air, preferably dehumidifying air, to be supplied to the air supply space (24) and/or a container (8) containing pre-dried air, said container (8) being arranged for supplying dried air to the air supply space.

Abstract: The invention relates to the field of nutritional ingredients, in particular to methods for producing hypoallergenic galacto-oligosaccharides (GOS) and the use thereof in food and drink items. Provided is the use of a beta-galactosidase (EC 3.2.1.23) derived from Cryptococcus terrestris (recently renamed Papiliotrema terrestris) in the production of a hypoallergenic GOS preparation having a reduced capacity to induce an allergic response in a subject.

Abstract: The invention relates to a foamable or whippable food composition, in particular a cream, comprising at least 12 wt. % fat, protein, water, a citric acid ester of a mono- or diglyceride of one or more fatty acids comprising an unsaturated acyl chain and a lactic acid ester of a mono- or diglyceride of one or more fatty acids, the total content of substances other than water being at least 15 wt. % of the total weight of the composition.

Abstract: An aerosol container (1) is disclosed herein that can include a reservoir (2) containing a propellant and a foodproduct, operable discharge means (3) to discharge the foodproduct, a dispensing head (10) defining a foodproduct receiving space (11) to receive the foodproduct from the discharge means (3), a distal part (15) of the head (10) having foodproduct shaping projections (12), wherein the food product receiving space comprises an upstream foodproduct receiving space (11A, 11B) that widens, viewed in a foodproduct discharge direction, wherein a maximum diameter (D1) of the foodproduct receiving space of the dispensing head is larger than about 2 cm.

Abstract: The invention relates to a process for the purification of a neutral human milk oligosaccharide (HMO) from a fermentation broth, the process comprising the steps of: (i) separating biomass from the fermentation broth to provide a crude solution; (ii) treating the crude solution with: (a) a cation-exchange material; (b) an anion-exchange material; and (c) a cation-exchange adsorbent resin; thereby obtaining a purified solution containing the neutral human milk oligosaccharide. Further, the invention relates to a process for fermentatively producing HMO in a fermentation broth and purifying the HMO from the broth.

Abstract: A foamed product dispensing system that includes: a product dispensing machine configured to receive an exchangeable product container; and a product container configured to cooperate with the product dispensing machine after placement in the machine, wherein the product container contains a foamable product and is provided with a product processing unit including a frothing device having a product entrance for receiving product and a product exit for discharging product, and wherein the processing unit is connectable to a fluid supply for supplying gas to the product during product discharge.