Abstract: Disclosed is a method for producing a food dough, including the following steps: preparing a gel including at least starch and maltodextrins diluted in a fluid medium, preparing a foam consisting of one or more food products, and incorporating the gel into the foam.

Abstract: The invention relates to the field of natural scents and fragrances. More particularly, the invention relates to a process for extracting scents from a plant material and to the provision thereof in solid form. This process combines steps of extraction, gas dissolution, cryogenicization, or even freeze-drying. The scent thus captured in the form of a deep-frozen matrix or of dehydrated powder can be used as a natural perfuming ingredient, in particular in cosmetics. The invention relates very particularly to the obtaining of perfuming extracts derived from mute flowers.

Abstract: The present invention relates to the field of enhancing the bioavailability of active compounds. More particularly, it relates to a method for enhancing the bioavailability of hydrophilic active compounds in solution in an aqueous medium. The hydrophilic compounds, the bioavailability of which is enhanced, can be used, for example, in the cosmetic, agri-food, neutraceutical or pharmaceutical fields.

Abstract: A soluble, lyophilized coffee has improved properties compared to known lyophilized coffee and is obtained by a dehydration process implementing a cryogenic step under pressure followed by a lyophilization step.

Abstract: The invention pertains to the field of products in dry powder form obtained by lyophilization. The invention relates more particularly to a lyophilization method including a prior step of cryogeny under pressure of a matrix containing dissolved gas. It also relates to the powder obtained by this method and to the uses thereof in food processing, cosmetics, pharmacy, and human and animal health.

Abstract: Disclosed is a method for producing a food dough, including the following steps: preparing a gel including at least starch and maltodextrins diluted in a fluid medium, preparing a foam consisting of one or more food products, and incorporating the gel into the foam.

Abstract: Disclosed is a method for texturing food and/or nutraceutical products of the “sponge cake” or “solid foam” type including at least: (a). A transformation by controlled grinding of a preparation of at least one food, able to preserve the desired organoleptic properties, able to obtain a ground material, (b). Addition of a molecule with an inactive structure to the ground material to obtain a mixture, (c). Pressurization of the mixture obtained in step (b) by the incorporation of dissolved gas into the mixture, (d). Mechanical expansion obtained by reducing the pressure of the mixture obtained in step (b), (e). Activation of the structure molecule, wherein the mechanical expansion is achieved by reducing the pressure by at least 6 bar, preferably between 6 and 20 bar, preferably between 10 and 18 bar.

Abstract: The invention relates to a method for obtaining a product in the form of deep-frozen granules, particles of beads having a high dissolved-gas content from a liquid, semi-liquid or paste-like matrix, that comprises two subsequent steps: a matrix gasification step that comprises the incorporation of gas at a pressure higher than 2 bars; and a quick deep-freezing step using a cryogenic fluid.

Abstract: The invention relates to a method for preparing a stable oil-in-water emulsion without adding an emulsifier. According to the method, a mixture of a lipid phase and an aqueous phase is subjected to vibrating energy, in a sealed container, by applying a transducer operating at a frequency of more than 900 kHz.

Abstract: The invention relates to a method for preparing a stable oil-in-water emulsion without adding an emulsifier. According to the method, a mixture of a lipid phase and an aqueous phase is subjected to vibrating energy, in a sealed container, by applying a transducer operating at a frequency of more than 900 kHz.

Abstract: The invention relates to a method for obtaining a product in the form of deep-frozen granules, particles of beads having a high dissolved-gas content from a liquid, semi-liquid or paste-like matrix, that comprises two subsequent steps: a matrix gasification step that comprises the incorporation of gas at a pressure higher than 2 bars; and a quick deep-freezing step using a cryogenic fluid.