Friesland Brands B.v.

Conopco, Inc.

Kraft Foods Holdings, Inc.

Intercontinental Great Brands LLC

Kraft Foods Global Brands LLC

Universitè Catholique De Louvain

Frieslandcampina Nederland B.v.

Feyecon B.v.

Bether Encapsulates B.v.

Unilever, N.v.

Unilever Plc, a Company Registered in England and Wales Under Company No. 41424 of

Albert Thijs Poortinga

Paul Bastiaan Van Seeventer

Bary Lyn Zeller

Simeon Dobrev Stoyanov

Luben Nikolaev Arnaudov

René Jos Houben

Gerard Willem Hofland

Werner Marie Camiel Clauwaert

Luc Bart Spelmans

Daniela Oana Trambitas

Juray De Wilde

Gerrit Marten Westhoff

Hendrik Vos

Marieke Houkje Geertjes

Philippe Edouard Jean Eliaers

Maarten Joannes Botman

Maria Elisabeth Wijnen

Paul Bastiaan Seeventer Van

Hendrika Koman-Boterblom

Hendrikus Jozef Bernardus Johannes Driessen

Marnix Victor Ten Kortenaar

Maria E Wijnen

The invention relates to a powder composition for preparing a food product, to a method for preparing said powder composition, to a method for preparing a food product from said powder composition, to a food product obtainable by said method, and to a method for keeping gas bubbles in bulk liquid.

Powder composition for an aerated food product

The present invention provides a dry mixture in particulate form containing a gas release agent, a flavour component and a hydrocolloid. Upon dissolution in water, gas bubbles are released into the continuous liquid phase, and these bubbles remain dispersed in the continuous liquid phase. These dry mixes can be used for preparation of liquid food products or beverages.

Dry mixture in particulate form for preparation of liquid foods with dispersed gas bubbles

The present invention provides a dry mixture in particulate form containing a gas release agent, a flavor component and a hydrocolloid. Upon dissolution in water, gas bubbles are released into the continuous liquid phase, and these bubbles remain dispersed in the continuous liquid phase. These dry mixes can be used for preparation of ice cream and/or desserts and/or milk shakes.

The invention pertains to an encapsulation system; in particular a 3-phase system comprising an inner, second and outer phase wherein the second phase is gaseous, and wherein the 3-phase system has a lifetime of at least 3 min and the second phase has a diameter of less than 1 mm. An example of such a system is a stable, small antibubble. Also, the invention pertains to methods of making such 3-phase systems, and to use and methods of use thereof. In particular, 3-phase systems according to the invention are stabilized by surface active particles or molecules, such as for instance colloidal particles. The 3-phase systems of the invention can include a variety of other compounds, and can among others be used in pharmaceutical- or food-based applications. In particular, a 3-phase system according to the invention, such as for example an antibubble, may deliver pharmaceutical compounds.

Encapsulation system

A vortex chamber device comprising: The invention also provides a method for treating powder particles or a powder particles precursor.

Vortex chamber device, and method for treating powder particles or a powder particles precursor

The present invention relates to a method for encapsulation of an edible oil using whey protein and a reducing sugar. The edible oil comprises long chain polyunsaturated fatty acids. Also compositions comprising an edible oil obtainable by the method of the invention are provided. The compositions of the invention have good stability to oxidation, good taste and/or odor, and limited diffusion from and into the continuous phase when applied in liquids. The compositions of the invention are particularly suitable for food and pharma applications.

Method for encapsulation of an edible oil, compositions comprising edible oil and the use thereof

Method for spray drying a high-viscosity fluid product using a spraying device, wherein the method comprises projecting the fluid product out of an outflow opening of the spraying device for obtaining droplets of the fluid product, wherein the spraying device is arranged to cause a pressure drop in the fluid product across the outflow opening which is larger than 15 bar and at least partially drying the droplets in a drying medium, such as air, to become particles.

Method and apparatus for spray drying and powder produced using said method

A soluble foaming composition is provided which contains carbohydrate particles having a plurality of voids containing entrapped pressurized gas and less than two percent protein. The composition may include a surfactant and may be contained in a food product such as a beverage mix or an instant food. In addition, a method is provided for manufacturing the foaming composition in which the particles are heated and an external pressure exceeding atmospheric pressure is applied to the soluble foaming particles. The soluble foaming particles are cooled and the external gas pressure is released resulting in pressurized gas remaining in internal voids of the particles of the foaming composition.

Non-protein foaming compostitions and methods of making the same

The present invention relates to a microencapsulate comprising microcapsules having a diameter of 0.1 &#x3bc;m to 25 &#x3bc;m, said microcapsules comprising: &#x2014;a core particle having a diameter of 90 nm to 23 &#x3bc;m and containing at least 3% of the active component by weight of said core particle; and&#x2014;a coating that fully envelops the core particle and containing at least 20 wt. % of a hydrophobic polymer selected from cellulosic ethers, cellulosic esters, zein, shellac, gluten, polylactide, hydrophobic starch derivatives, polyvinyl acetate polymers, polymers or copolymers derived from an acrylic acid ester and/or a methacrylic acid ester and combinations thereof; wherein the core particle contains a release trigger component and/or the coating contains a release trigger component, said release trigger component being selected from: &#x2014;a water-swellable polymer having a water-uptake capacity at 37&#xb0; C. and pH 7.0 of less than 20 wt. % and a water-uptake capacity at 37&#xb0; C. and pH 2.0 of at least 50 wt. %; and&#x2014;an edible salt having a water solubility at 37&#xb0; C. and a pH of 7.0 of less than 1 mg/ml and a water solubility at 37&#xb0; C. and a pH of 2.0 of at least 5 mg/ml; The microencapsulate of the present invention does not release the encapsulated active component when incorporated in water-containing foodstuffs, beverages, nutritional compositions or pharmaceutical compositions. Following ingestion, however, the active component is released rapidly.

Microencapsulate and process for the manufacture thereof

A method is provided for producing a powdered soluble foaming composition comprising amorphous particles having internal voids filled with atmospheric pressure gas. The method includes subjecting a spray-dried composition to an external pressure and heating the composition at a temperature below the glass transition temperature. The composition is depressurized to result in at least a portion of vacuous internal voids of the composition to be filled with atmospheric pressure gas.

Method to increase the foaming capacity of spray-dried powders

A protein-free soluble foaming composition is provided which contains carbohydrate particles having a plurality of voids containing entrapped pressurized gas. The composition may include a surfactant and may be contained in a food product such as a beverage mix or an instant food. In addition, a method is provided for manufacturing the foaming composition in which the protein-free soluble foaming particles are heated and an external pressure exceeding atmospheric pressure is applied to the protein-free soluble foaming particles. The soluble foaming particles are cooled and the external gas pressure is released resulting in pressurized gas remaining in internal voids of the foaming composition.

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Apeldoorn, Netherlands

Albert Thijs Poortinga