Societe Des Produits Nestle S.a.

Johann Buczkowski

Christophe Joseph Etienne Schmitt

Maxime Saffon

Olivier Schafer

Joydeep Ray

Lionel Jean René Bovetto

Luca Amagliani

Oscar Francisco Castellani

Elyes Ben Sassi

Jannika Dombrowski

Benoit Idieder

The invention relates to a method of producing a plant-based oil-in-water emulsion comprising the steps of providing an ingredient composition which is free from dairy protein, said composition comprising 1.5 to 5 wt. %, preferably 2 to 5 wt. % proteins, wherein the protein consist of plant protein only, 0.5 to 10.5 wt %, preferably 1.5 to 7.5 wt % of oil, and having a pH of 5.3-6.7, preferably 5.6-6.6, optionally adding divalent cations to provide a concentration of 1-5 mM free divalent cations in the ingredient composition, optionally adding monovalent cations to provide a concentration of 1-20 mM free monovalent cations in the ingredient composition and homogenizing and subsequently heat treating the ingredient composition to a temperature of 80&#xb0;-100&#xb0; C. for a period of 0.5-15 min or an ultra high temperature (UHT) heat treatment above 135&#xb0; C. for 3 to 30 s to form agglomerated proteins comprising plant proteins and oil, and shearing the composition during or after the heat treatment to reduce the size of the agglomerated proteins, the agglomerates having a size of 5 to 50 microns as measured by D(4,3) mean diameter as measured by laser diffraction after the shearing. The invention also relates to a plant-based oil-in-water emulsion obtained by the method, and a use of the plant-based oil-in-water emulsion for the use in food and beverage products.

Plant-protein based texturized oil-in-water emulsions

The invention relates to a method of manufacturing a frozen confection comprising providing a frozen confection to be coated, providing a liquid coating composition which comprises less than 25% of saturated fatty acids and which solidifies in a two-step crystallization at a temperature of &#x2212;15&#xb0; C., at least partly coating the frozen confection, letting the coating composition perform a first crystallization event, and letting the at least partly coated frozen confection perform a second crystallization event. The invention also relates to a at least partly coated frozen confection obtained by this method of manufacturing.

Method of manufacturing a frozen confection with low SFA coating and product obtained

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Corcelles-le-Jorat, Switzerland

Johann Buczkowski