Abstract: An aerated confection is disclosed. The aerated confection comprising as an emulsifier polyglycerol ester (PGE) which is present at an air-water interface of air cells in the aerated confection. A method for the manufacture of the aerated confection is also disclosed.

Abstract: The present invention relates to a process for producing capsules comprising a composition comprising coffee oil. The invention also relates to capsules obtainable by such process. In addition the invention relates to compositions, food ingredients and food products comprising such capsules.

Abstract: The present invention relates to a process for producing capsules comprising a composition comprising coffee oil. The invention also relates to capsules obtainable by such process. In addition the invention relates to compositions, food ingredients and food products comprising such capsules.

Abstract: Microparticulate compositions and nutritional compositions containing the microparticulate compositions are disclosed herein. In a general embodiment, the microparticulate compositions include one or more probiotics and have a size ranging from about micron to about 20 microns. The microparticulate compositions can be added to any suitable nutritional composition.

Abstract: The present invention relates to a process for improving the heat shock resistance of frozen confections which comprises adding protein aggregates in the form of fibrils to a homogenized and pasteurized mix for frozen confection, before freezing the mix.

Abstract: The present invention relates to aerated food products with enhanced foam stability comprising aggregated proteins in the form of mixtures of fibrils together with at least one other type or structure of aggregates such as worm-like aggregates and/or spherical like aggregates.

Abstract: The present invention generally relates to the field of membranes. In particular, the present invention relates to a composition comprising bodies surrounded by a membrane. The composition are for example edible compositions. One embodiment of the present invention relates to a composition containing an oily fraction, a hydrophilic fraction, and at least one body, wherein the body comprises a shell comprising several molecular layers of chitosan and at least one lipidic phosphatidic acid surfactant; and a content comprising an internal phase containing a hydrophilic component and/or a hydrophobic component. The Composition may be used to protect a food product or to deliver specific properties to a product, for example.

Abstract: The present invention generally relates to the field of membranes. In particular, the present invention relates to a composition comprising bodies surrounded by a membrane. The composition are for example edible compositions. One embodiment of the present invention relates to a composition containing an oily fraction, a hydrophilic fraction, and at least one body, wherein the body comprises a shell comprising several molecular layers of protein and at least one phosphatidic acid surfactant; and a content comprising an internal phase containing a hydrophilic component and/or a hydrophobic component. The composition may be used to protect a food product or to deliver specific properties to a product, for example.

Abstract: The present invention relates to aerated food products with improved stability and texture comprising protein fibrils and monovalent salt. The products are characterized by the presence of a reversible gel.

Abstract: The present invention generally relates to the field of membranes. In particular, the present invention relates to a composition comprising bodies surrounded by a membrane. The composition are for example edible compositions. One embodiment of the present invention relates to a composition containing an oily fraction, a hydrophilic fraction, and at least one body, wherein the body comprises a shell comprising several molecular layers of chitosan and at least one lipidic phosphatidic acid surfactant; and a content comprising an internal phase containing a hydrophilic component and/or a hydrophobic component. The Composition may be used to protect a food product or to deliver specific properties to a product, for example.

Abstract: The present invention generally relates to the field of membranes. In particular, the present invention relates to a composition comprising bodies surrounded by a membrane. The composition are for example edible compositions. One embodiment of the present invention relates to a composition containing an oily fraction, a hydrophilic fraction, and at least one body, wherein the body comprises a shell comprising several molecular layers of protein and at least one phosphatidic acid surfactant; and a content comprising an internal phase containing a hydrophilic component and/or a hydrophobic component. The composition may be used to protect a food product or to deliver specific properties to a product, for example.