Abstract: The invention concerns a composition that can substitute yogurts. The composition comprises water, a rice concentrate, a cereal flour, a vegetal protein source, and a thickening agent.

Abstract: The present invention relates to a stable fruit preparation containing between 10 and 22% by weight of acacia gum with respect to the total weight of the fruit preparation and between 0.5 and 3% by weight of non-hydrosoluble cellulose fibre with respect to the total weight of the fruit preparation and a process for making the stable fruit preparation using a stabiliser system that is a co-dried mixture of between 5% and 30% by weight of non-hydrosoluble cellulose fibre and between 70% and 95% by weight of acacia gum.

Abstract: The invention concerns a fresh dairy product with low fat and sugar content and low energy density, comprising one or several satietogenic ingredients, as well as a method for making such a product. Said satietogenic ingredient(s) comprise proteins, in particular milk proteins and preferably serum milk proteins, associated with water-soluble dietary fibers and preferably viscosifying water-soluble dietary fibers.

Abstract: The present invention relates to a fluid or semifluid food product, stable over time, containing a ternary mixture of viscosifying and non-viscosifying hydrosoluble fibres, and non-hydrosoluble fibres, and maintaining significant viscosity during digestion.

Abstract: The present invention relates to food products, such as (i) stable fruit preparation containing a) between 10 and 22% by weight of acacia gum with respect to the total weight of the fruit preparation and b) between 0.5 and 3% by weight of non-hydrosoluble cellulose fibre with respect to the total weight of the fruit preparation or (ii) fresh dairy product with fruit containing a) between 2 and 6% by weight of acacia gum, with respect to the total weight of the fresh dairy product with fruit, advantageously between 4 and 6% by weight of acacia gum, and b) between 0.1 and 1% by weight of non-hydrosoluble cellulose fibre, advantageously wheat fribre, with respect to the total weight of the fresh dairy product with fruit. Independent claims are directed to production processes therefore or uses thereof.

Abstract: Acacia gum, in particular from Senegal acacia, is used in the preparation of a stable fermented product containing milk or soybean, wherein the gum is used in a concentration of approximately 3 to 10 wt % relative to the total weight of the fermented product containing the acacia gum, and is added after fermentation of the product.

Abstract: The present invention relates to a method for preparing a food product constituted by a gel including fluid dairy product inclusions that take various forms, and to the food product obtained by said method. The invention also relates to the method for preparing a fluid dairy product with water activity (Aw) of between 0.89 and 0.91, and to said product obtained by said method.

Abstract: The invention concerns a fresh dairy product with low fat and sugar content and low energy density, comprising one or several satietogenic ingredients, as well as a method for making such a product. Said satietogenic ingredient(s) comprise viscosifying water-soluble dietary fibers among which at least one guar gum at least partly hydrolyzed.

Abstract: The invention concerns a fresh dairy product with low fat and sugar content and low energy density, comprising one or several satietogenic ingredients, as well as a method for making such a product. Said satietogenic ingredient(s) comprise proteins, in particular milk proteins and preferably serum milk proteins, associated with water-soluble dietary fibers and preferably viscosifying water-soluble dietary fibers.

Abstract: The present invention relates to a composition based on isocyanate(s), advantageously not completely masked. This composition is defined in that it comprises a compound containing an anionic functional group and a polyethylene glycol chain fragment of at least 5, advantageously of at least 7 ethyleneoxy units. Application to organic synthesis.

Abstract: The present invention relates to a composition based on isocyanate(s), advantageously not completely masked. This composition is defined in that it comprises a compound containing an anionic functional group and a polyethylene glycol chain fragment of at least 5, advantageously of at least 7 ethyleneoxy units. Application to organic synthesis.

Abstract: The present invention relates to a composition based on isocyanate(s), advantageously not completely masked. This composition is defined in that it comprises a compound containing an anionic functional group and a polyethylene glycol chain fragment of at least 5, advantageously of at least 7 ethyleneoxy units. Application to organic synthesis.

Abstract: The invention concerns a dispersible and fast hydrating biopolymer in dry form, characterized in that at least 75 wt. % of said biopolymer particles have a diameter ranging between 60 and 250 microns and a mean diameter (d50) ranging between 100 and 200 microns. The invention also concerns the use of such a biopolymer as thickening or viscosity, emulsifying and/or stabilizing agent in industrial, food, cosmetic and pharmaceutical formulations.

Abstract: The present invention relates to a composition based on isocyanate(s), advantageously not completely masked. This composition is defined in that it comprises a compound containing an anionic functional group and a polyethylene glycol chain fragment of at least 5, advantageously of at least 7 ethyleneoxy units. Application to organic synthesis.