Abstract: There is provided a creamer composition, said composition comprising casein or a salt thereof and an oil, wherein the weight ratio of casein or salt thereof to oil is about 0.005:1 to about 0.035:1, preferably about 0.010:1 to about 0.030:1; preferably about 0.012:1 to about 0.028:1, more preferably about 0.015:1 to about 0.025:1. Also provided are uses of said creamer composition together with a process of preparing a creamer composition.

Abstract: The present invention relates to a method of making a porous edible formulation that can absorb water and oil. Methods of preparing said formulation and its use in food products are also provided.

Abstract: The present invention relates to an instant coffee powder, wherein the powder has a closed porosity of 15% to 50%, or 20% to 35%, or 25% to 34%, or 30 to 34%, or about 30%; use of gas hydrates for producing an instant coffee powder; and a method of producing an instant coffee powder.

Abstract: The present invention relates to crunchy edible formulations comprising fibre, protein and a restricted amount of carbohydrate and substantially devoid of fat and sugar. Methods of making said formulations and their use in food products are also provided.

Abstract: The present invention relates to a process for producing a creamer comprising; (a) i) incorporating a mineral into an oil component by high shear mixing to provide a first composition; and ii) mixing the first composition with an aqueous component to provide a second composition; or (b) i) incorporating a mineral into an aqueous component to provide a first composition; and ii) mixing the first composition with an oil component to provide a second composition; iii) homogenizing the second composition from step ii) of (a) or (b) to provide an oil-in-water emulsion.

Abstract: Use of a gas hydrate for producing a frozen food foam product, wherein the gas comprises air and/or one or more of carbon dioxide, nitrogen, nitrous oxide, argon and oxygen, preferably the gas comprises carbon dioxide and/or nitrogen.

Abstract: The present invention relates to processes for providing plant seed based compositions with enhanced mouthfeel and aroma. In addition the invention relates to the use of such plant seed based compositions for making capsules for beverage dispensers.

Abstract: The present invention relates to processes for providing oil-filler compounds (OFC) compositions with enhanced taste and/or aromas. In particular the present invention relates to beverages containing micronized OFC particles. The present invention relates to the use of OFC in creamers, beverage powders, ready-to-drink liquid beverage preparations, or beverage capsules suitable for the production of a beverage.

Abstract: The present invention relates to processes for providing spice compositions with enhanced taste and/or aromas. In addition the invention relates to the use of such spice compositions for making capsules for beverage dispensers.

Abstract: The present invention relates to a process for producing a creamer comprising; (a) i) incorporating a mineral into an oil component by high shear mixing to provide a first composition; and ii) mixing the first composition with an aqueous component to provide a second composition; or (b) i) incorporating a mineral into an aqueous component to provide a first composition; and ii) mixing the first composition with an oil component to provide a second composition; iii) homogenizing the second composition from step ii) of (a) or (b) to provide an oil-in-water emulsion.

Abstract: There is provided a creamer composition, said composition comprising casein or a salt thereof and an oil, wherein the weight ratio of casein or salt thereof to oil is about 0.005:1 to about 0.035:1, preferably about 0.010:1 to about 0.030:1; preferably about 0.012:1 to about 0.028:1, more preferably about 0.015:1 to about 0.025:1. Also provided are uses of said creamer composition together with a process of preparing a creamer composition.

Abstract: The present invention relates to processes for providing plant seed based compositions with enhanced mouthfeel and aroma. In addition the invention relates to the use of such plant seed based compositions for making capsules for beverage dispensers.

Abstract: The present invention relates to processes for providing oil-filler compounds (OFC) compositions with enhanced taste and/or aromas. In particular the present invention relates to beverages containing micronized OFC particles. The present invention relates to the use of OFC in creamers, beverage powders, ready-to-drink liquid beverage preparations, or beverage capsules suitable for the production of a beverage.

Abstract: The invention provides methods for making Maillard flavor compositions in a structured lipid phase using Maillard reactants, e.g., reducing sugars and amino groups. The structured lipid phase comprises from about 0.3% to about 95% aqueous solvent and from about 5% to about 99.7% lipid plus emulsifier. The compositions are useful for enhancing the palatability of foods, dietary supplements, medicaments, and the like.

Abstract: The present invention relates to the field of oil thickeners and in particular oil gels. Embodiments of the present invention relate for example to a an oil composition containing at least one complex comprising an oil dispersible emulsifier and protein fibers and preparations comprising such oil compositions; the use of such complexes as oil thickeners, and a method to produce the complexes.

Abstract: The present invention describes an aqueous foam that includes water, at least one polysaccharide and food-grade, interfacially active particles. The present invention also describes an indulgent shelf-stable foamed food product that contains this aqueous foam. The indulgent shelf-stable foamed food products of the invention have an improved foamed and modular product texture.

Abstract: The present invention concerns an oil-in-water emulsion wherein the oil droplets of a diameter in the range of 5 nm to hundreds of micrometers exhibit a nano-sized self-assembled structurization with hydrophilic domains having a diameter size in the range of 0.5 to 200 nm, due to the presence of a lipophilic additive and the oil-in-water emulsion contains an active element being present in the range comprised between 0.00001 and 79% based on the total composition.

Abstract: The present invention relates to the use of a lipidic phase comprising an oil and a lipophilic additive (LPA), which is suitable to make an oil-in-water emulsion by application of low energy or a manual operation. The lipidic phase contains a Lipophilic Additive (LPA) which forms self-assembly structures inside the emulsion oil droplets. The aqueous phase contains a hydrophilic emulsifier and the lipidic and aqueous phases are mixed without using classical high shearing devices or homogenisers.

Abstract: The present invention relates to the field of oil thickeners and in particular oil gels. Embodiments of the present invention relate for example to a an oil composition containing at least one complex comprising an oil dispersible emulsifier and protein fibres and preparations comprising such oil compositions; the use of such complexes as oil thickeners, and a method to produce the complexes.

Abstract: The present invention relates to the use of a lipidic phase comprising an oil and a lipophilic additive (LPA), which is suitable to make an oil-in-water emulsion by application of low energy or a manual operation. The lipidic phase contains a Lipophilic Additive (LPA) which forms self-assembly structures inside the emulsion oil droplets. The aqueous phase contains a hydrophilic emulsifier and the lipidic and aqueous phases are mixed without using classical high shearing devices or homogenisers.