Abstract: A method for operating a cooling system of a transformer, wherein the transformer is cooled via a cooling liquid that circulates in the cooling system that includes a heat-exchanger, devices for increasing heat exchange performance of the at heat-exchanger and a controller, where in a normal operating state, the controller adjusts power of the devices for increasing the heat exchange performance as a function of a measured upper temperature and where, irrespective of the measured upper temperature, the controller refrains from activating the devices and/or operates the devices at a reduced power relative to the normal operating state if the lower temperature of the cooling liquid lies below a lower threshold value during operation of the transformer to achieve improved characteristics of the cooling system during operation under low environmental temperatures of the transformer, particularly in the case of a turn-on operation following lengthy storage in a cold state.

Abstract: Creamers for whitening food products are provided. The creamers can havelong-term stability, high whitening capacity and a pleasant mouthfeel. In a general embodiment, the present disclosure provides aspray-dried creamer composition comprising added sugar comprising sucrose and/or lactose ranging from 5-30% by weight; milk ranging from 30-60% by weight; fat ranging from 15-40% by weight; wherein said composition is devoid of added emulsifiers and/or buffer-and stabilizing salts. The invention also provides a coffee creamer mix comprising the above creamer composition and coated or compacted coffee, wherein coffee dissolves after the creamer dissolution.

Abstract: The present invention relates to a liquid and powder creamer composition comprising ultra-high oleic oils with an oleic acid content from 85 to 97% by weight of the total fatty acids in the creamer composition and oil soluble antioxidants. The invention also relates to a beverage composition comprising the liquid or powder creamer composition, and a method of making it.

Abstract: Creamers for whitening food products are provided. The creamers can havelong-term stability, high whitening capacity and a pleasant mouthfeel. In a general embodiment, the present disclosure provides aspray-dried creamer composition comprising added sugar comprising sucrose and/or lactose ranging from 5-30% by weight; milk ranging from 30-60% by weight; fat ranging from 15-40% by weight; wherein said composition is devoid of added emulsifiers and/or buffer-and stabilizing salts. The invention also provides a coffee creamer mix comprising the above creamer composition and coated or compacted coffee, wherein coffee dissolves after the creamer dissolution.

Abstract: The present invention relates to a method for the manufacture of soluble non-dairy creamer tablets and in particular to non-dairy creamer tablets surface-treated with a carbohydrate. The invention also relates to the use of a concentrated carbohydrate solution to reduce a friability of a non-dairy creamer tablet. The soluble non-dairy creamer tablet surface-treated with the carbohydrate has applications in the beverage industry.

Abstract: The present invention relates to a method for the manufacture of soluble milk-based tablets and in particular to milk-based tablets surface-treated with a carbohydrate. The invention also relates to the use of a concentrated carbohydrate solution to re-duce a friability of a milk-based tablet. The soluble milk-based tablet surface-treated with the carbohydrate has applications in the beverage industry.

Abstract: A powder whitener composition for beverages is described, which comprises a fat blend having the following composition per 100 g of fat: from 12 g to 17 g of lauric acid, from 28 g to 37 g of palmitic acid, from 23 g to 31 g of cis mono-unsaturated fatty acids, and from 5 g to 8 g of cis poly-unsaturated fatty acids, wherein saturated fatty acids represent from 57 g to 65 g per 100 g of the fat content. Soluble and ready-to-drink beverages are also described.

Abstract: A fat-containing powder according to the present invention comprises up to 50% fat, whereby the fat surface of the powder particles is associated with a particulate flowing agent

Abstract: A beverage creamer composition comprises de-bittering agents for reducing or blocking the negative flavor attributes of a beverage, such as artificially sweetened beverages, and coffee. The negative flavor attributes include bitterness, and ashy, or burnt flavors. The de-bittering agent is preferably provided as a blend of sodium salt and potassium salt, a gluconate, a commercial bitter blocker or a combination thereof. Also provided is a beverage system comprising a coffee base component and the creamer composition.