Abstract: The present invention is in the field of a Food supplement for Alzheimer. Alzheimer's disease (AD), and likewise associated or similar discomforts, is a chronic neurodegenerative disease that usually starts slowly and gradually worsens over time. The present invention provides a food supplement for preventing Alzheimer's disease, for delaying Alzheimer's disease, for decline of ageing, or combinations thereof.

Abstract: A method for processing natural or synthetic leather by using super-critical CO2. The leather can be dried leather, low grade leathers, thin leather, crust leathers, finished leathers, wet blue leathers, and tanned leather, as well as synthetic leather. In a second aspect the invention relates to leather obtained by said method, and in a third aspect to a stand-alone apparatus for performing said method.

Abstract: The invention provides a method for microencapsulating a natural ingredient in an encapsulation material, comprising: mixing said natural ingredient for microencapsulation in a first liquid for providing a first mixture; mixing said encapsulation material in a second liquid for providing a second mixture, said first liquid and second being substantially immiscible, in particular displaying phase separation after being mixed; preparing a microemulsion from said first mixture and said second mixture using mechanical shear forces; spraying said microemulsion through a nozzle into a high-pressure vessel while drying it under continuously circulating supercritical CO2 to a powder having a particle size of between 0.1 and 100 microns, in particular between 0.1 and 10 microns.

Abstract: The present invention provides for a process for producing dry, water-dispersible, non-surface modified nanocellulose particles or a powderous composition r comprising said particles comprising the steps of: i. providing a first suspension of non-surface modified cellulose particles in an first aqueous liquid, which aqueous liquid is non-solubilizing for the non-surface modified nanocellulose particles, ii. exchanging substantially all of the first aqueous liquid of the first suspension for a second solvent, which is miscible with the first aqueous liquid and non-solubilizing for the non-surface modified nanocellulose particles, to form a second suspension of non-surface modified nanocellulose particles in said second solvent, iii.

Abstract: Disclosed is a novel method of making a structuring agent for edible dispersions such as margarines or spreads. Fat, or another structuring component, is subjected to a process involving mixing it with liquefied gas or supercritical gas, and expanding the mixture through an orifice. In the invention, water is added to the mixture prior to expansion, so as to provide a spray liquid in the form of a fat and water emulsion.

Abstract: A process for producing non-surface modified nanocellulose particles in the form of a powder, comprising the steps of i. providing a suspension of never-dried, non-surface modified nanocellulose particles in an aqueous liquid, which is non-solubilising for the non-surface modified nanocellulose particles, and which is water or an aqueous solution of morpholine or piperidine or mixtures thereof, ii. contacting the suspension of non-surface modified nanocellulose particles with a fluid in a supercritical state, which fluid is miscible with the aqueous liquid and is non-solubilising for the non-surface modified nanocellulose particles, under conditions suitable for the transfer of the aqueous liquid into the fluid in a supercritical state, iii. removing the aqueous liquid and the fluid in a supercritical state by controlling pressure and/or temperature, to form the non-surface modified nanocellulose particles, and iv.

Abstract: Disclosed is a novel method of making a structuring agent for edible dispersions such as margarines or spreads. Fat, or another structuring component, is subjected to a process involving mixing it with liquefied gas or supercritical gas, and expanding the mixture through an orifice. In the invention, water is added to the mixture prior to expansion, so as to provide a spray liquid in the form of a fat and water emulsion.

Abstract: The present invention provides for a process for producing dry, water-dispersible, non-surface modified nanocellulose particles or a powderous composition r comprising said particles comprising the steps of: i. providing a first suspension of non-surface modified cellulose particles in an first aqueous liquid, which aqueous liquid is non-solubilizing for the non-surface modified nanocellulose particles, ii. exchanging substantially all of the first aqueous liquid of the first suspension for a second solvent, which is miscible with the first aqueous liquid and non-solubilizing for the non-surface modified nanocellulose particles, to form a second suspension of non-surface modified nanocellulose particles in said second solvent, iii.

Abstract: Disclosed is a novel method of making a structuring agent for edible dispersions such as margarines or spreads. Fat, or another structuring component, is subjected to a process involving mixing it with liquefied gas or supercritical gas, and expanding the mixture through an orifice. In the invention, water is added to the mixture prior to expansion, so as to provide a spray liquid in the form of a fat and water emulsion.

Abstract: The invention relates to the marking of textile products that have been dyed using a supercritical dyeing process. More particularly, the invention provides a process of marking a textile substrate with a tracer, said process comprising contacting the textile substrate with a supercritical or near-critical dyeing medium containing a dye and a tracer, said tracer being selected from a metal chelate and a chemiluminescent agent. The process of the present invention uses the supercritical or near-critical dyeing medium as a vehicle for depositing a tracer onto the textile substrate that is also dyed using this medium. The presence of the deposited tracer on the dyed textile can be detected using a simple and reliable authentication method. The invention also concerns a marked textile product obtained by the aforementioned process. Also provided are a dyeing composition that can be used in the aforementioned process as well as methods for authenticating textile products that have been marked using his process.

Abstract: The present invention relates to a microencapsulate comprising microcapsules having a diameter of 0.1 ?m to 25 ?m, said microcapsules comprising: —a core particle having a diameter of 90 nm to 23 ?m and containing at least 3% of the active component by weight of said core particle; and—a coating that fully envelops the core particle and containing at least 20 wt. % of a hydrophobic polymer selected from cellulosic ethers, cellulosic esters, zein, shellac, gluten, polylactide, hydrophobic starch derivatives, polyvinyl acetate polymers, polymers or copolymers derived from an acrylic acid ester and/or a methacrylic acid ester and combinations thereof; wherein the core particle contains a release trigger component and/or the coating contains a release trigger component, said release trigger component being selected from: —a water-swellable polymer having a water-uptake capacity at 37° C. and pH 7.0 of less than 20 wt. % and a water-uptake capacity at 37° C. and pH 2.0 of at least 50 wt.

Abstract: Disclosed is a novel method of making a structuring agent for edible dispersions such as margarines or spreads. Fat, or another structuring component, is subjected to a process involving mixing it with liquefied gas or supercritical gas, and expanding the mixture through an orifice. In the invention, water is added to the mixture prior to expansion, so as to provide a spray liquid in the form of a fat and water emulsion.

Abstract: The present invention relates to a microencapsulate comprising microcapsules having a diameter of 0.1 ?m to 25 ?m, said microcapsules comprising: —a core particle having a diameter of 90 nm to 23 ?m and containing at least 3% of the active component by weight of said core particle; and—a coating that fully envelops the core particle and containing at least 20 wt. % of a hydrophobic polymer selected from cellulosic ethers, cellulosic esters, zein, shellac, gluten, polylactide, hydrophobic starch derivatives, polyvinyl acetate polymers, polymers or copolymers derived from an acrylic acid ester and/or a methacrylic acid ester and combinations thereof; wherein the core particle contains a release trigger component and/or the coating contains a release trigger component, said release trigger component being selected from: —a water-swellable polymer having a water-uptake capacity at 37° C. and pH 7.0 of less than 20 wt. % and a water-uptake capacity at 37° C. and pH 2.0 of at least 50 wt.