Societe Des Produits Nestle S.a.

Nestec S.a.

Laurent Sagalowicz

Martin Michel

Martin Leser

Sanyasi Gaddipati

Jimmy Perdana

Heribert Johann Watzke

Isabel Fernandez Farres

Christian Kjolby

Cyril Moccand

Youngbin Kim

Isabelle Martiel

Raymond Bertholet

Fabiola Dionisi

Zeynel Deniz Gunes

Nicola Galaffu

Christoph Thomas Reh

Florian Viton

Lennart Fries

Christina Vafeiadi

Edwin Alberto Habeych Narvaez

Fabien Robert

Tomas Davidek

Annabel Bozon

Martin Erwin Leser

Simone Acquistapace

Joydeep Ray

Volker Schroeder

Charlotte Gancel

Renata Negrini

Bertrand Schmitt

Prabhjot Kaur

Katharina Bulling

Otto Glatter

Liliana De Campo

Anan Yaghmur

Corinne Appolonia-Nouzille

Philippe Frossard

Birgit Holst

Michele Marazzato

Haiqing Yu

Laureline Jourdain

Jean-Luc Sauvageat

Raffaele Mezzenga

Marianne Studer

Patricia Rossi Vauthey

Gregory Trappo

Alejandro Lopez

Heribert Watzke

A composition comprising: (i) a mixture containing a lipid-soluble vitamin dissolved in a lipid, and (ii) bran; wherein the mixture is absorbed into and/or adsorbed onto the bran and wherein the lipid does not originate from the bran. Also provided are processes for providing a stabilised vitamin composition.

Vitamin composition

The present invention relates to a composition comprising a dispersion of dietary fibre particles in fat. In particular, a composition wherein the dietary fibre particles comprise water. Further aspects of the invention include the use of the composition to reduce saturated fatty acid content, a process for preparing the composition and a food product.

Dietary fibre composition

The invention relates to a manufacturing process for the production of a lipid-fiber powder. In particularly the invention relates to a process for the production of a lipid-fiber powder having between 40 to 78 wt % of oil or fat (by weight of total lipid-fiber powder) and 22 to 60 wt % of a vegetable fiber (by weight of total lipid-fiber powder), wherein the fiber is characterized by having a rate of hydration between 15 to 500 cP/min and wherein the oil or fat has a solid fat content (SFC) at 20&#xb0; C. below 12 wt %.

Manufacturing process for the production of a lipid-fiber powder

The invention relates to a high melting point chicken fat produced by dry fractionation of semi-liquid chicken fat. In particularly the invention relates to a chicken fat wherein the chicken fat having a total saturated fat content of 48 to 72 wt % (based on weight of total fat) comprising the fatty acids C16:0 in the range of 36 to 55 wt % (based on weight of total fat) and C18:0 in the range of 11 to 19 wt % (based on weight of total fat).

High melting point chicken fat

The present invention relates to a composition comprising triglycerides, surfactant, self-assembled structures and vitamin A or provitamin A. Further aspects of the invention are a food product, the use of a composition comprising triglycerides, surfactant and self-assembled structures to stabilize vitamin A or provitamin A and a process for preparing a stabilized vitamin A or provitamin A composition.

Vitamin A composition

The present invention relates to an edible composition having a lipid continuous phase and self-assembled structures, the composition comprising oil, phospholipids, caffeine and water. Further aspects of the invention are the use of a composition to provide controlled release of caffeine, a composition for use in the treatment or prevention of drowsiness, the non-therapeutic use of a composition to increase mental alertness, and an edible capsule.

Controlled release of caffeine

The present invention relates to an antioxidant composition comprising a galactolipid, ascorbic acid and/or a derivative thereof, and at least one further lipid. Further aspects of the invention are the method of manufacturing such an antioxidant composition as well as the use of galactolipids in combination with ascorbic acid and/or a derivative thereof for protecting a composition against oxidation. Particularly, the invention relates to a composition to be used in food products.

Synergistic antioxidant composition

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.

Maillard flavor compositions and methods for making such compostions

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.

Oil-in-water emulsion and its use for the delivery of functionality

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.

Easily dispersible lipidic phase

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 structurization with hydrophilic domains with a diameter size in the range of 0.5 to 200 nm and being formed by a lipophilic additive.

Oil-in-water emulsion for delivery

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Blonay, Switzerland

Laurent Sagalowicz