Abstract: Polymer capsule comprising at least one polymer P1 and at least one microorganism M, wherein said polymer P1 has a solubility in water at 21° C. of at least 1 g/l and wherein said polymer capsule has an average particle size d90 of below 100 ?m, wherein said microorganism M is distributed throughout said capsule.

Abstract: The invention relates to an edible water-in-oil emulsion comprising a fat-phase comprising a first hardstock and a second hardstock, wherein said fat-phase has a total amount of hardstock of from 2 to 60 wt.

Abstract: The invention relates to a process for the manufacture of an edible water-in-oil emulsion comprising 10 to 85 wt. % of liquid oil, 0.5 to 50 wt. % of hardstock fat, 10 to 85 wt. % of a dispersed water-phase; comprising the steps of: a) providing a first water-in-oil emulsion; b) providing a second water-in-oil emulsion; and c) mixing said first and second emulsion to provide a finished edible water-in-oil emulsion. The invention further relates to water-in-oil emulsions having a distinct water-phase release profile.

Abstract: A process for preparing a cyclic diester or a cyclic diamide by reacting a hydroxycarboxylic acid or amide with an acidic BEA (H-beta polymorph A) type zeolite. The process is characterised in that the total amount of acid sites is in the range of from 0.25 to 1.0 mmol/g and the amount of medium acid sites is at least 40% of the total amount of acid sites. The total amount of acid sites and the amount of medium acid sites are determined by NH3-TPD (temperature-programmed desorption of ammonia). Preferably, the process refers to the preparation of lactide from lactic acid. The framework structure of the zeolitic material comprises Si, Al, O, and H.

Abstract: The present invention has as an objective to provide a new emulsification method, which can produce concentrated water-continuous emulsion containing lipophilic compounds in a dispersed phase, with a very fine dispersed phase droplet size less than a micron, and a narrow size distribution of the dispersed phase. This objective has been met by a method wherein a water-continuous emulsion is made using a Controlled Deformation Dynamic Mixer or a Cavity Transfer Mixer.

Abstract: The invention relates to a process for the manufacture of an edible water-in-oil emulsion comprising 10 to 85 wt. % of liquid oil, 0.5 to 50 wt. % of hardstock fat, 10 to 85 wt. % of a dispersed water-phase; comprising the steps of: a) providing a first water-in-oil emulsion; b) providing a second water-in-oil emulsion; and c) mixing said first and second emulsion to provide a finished edible water-in-oil emulsion. The invention further relates to water-in-oil emulsions having a distinct water-phase release profile.

Abstract: The invention relates to an edible water-in-oil emulsion comprising a fat-phase comprising a first hardstock and a second hardstock, wherein said fat-phase has a total amount of hardstock of from 2 to 60 wt.

Abstract: Fat powder comprising hardstock fat co-crystallized with at least one emulsifier, wherein said emulsifier has a HLB value of 8 or lower and comprises at least 40 wt. %, based on the total weight of the emulsifier, of mono- and/or diglycerides having saturated fatty acid with a carbon chain length of at least 12, and wherein said hardstock fat is characterized by the following solid fat profile: N10 from 95 to 30; N20 of at least 15; N35 of at most 35; and wherein the weight ratio of said hardstock fat to said emulsifier is from 1:0.010 to 1:0.5. The invention further relates to a process wherein said fat powder is used for the manufacture of water-in-oil emulsions. The invention further relates to water-in-oil emulsions having an improved stability.