Conopco, Inc.

Frieslandcampina Nederland B.v.

Unilever IP Holdings B.v.

Luben Nikolaev Arnaudov

Simeon Dobrev Stoyanov

Albert Thijs Poortinga

Paul Bastiaan Van Seeventer

Andrew Richard Cox

Petrus Wilhelmus N De Groot

Theodorus Berend Jan Blijdenstein

Krassimir Petkov Velikov

Leonardus Marcus Flendrig

Henk Husken

Hendrikus W M Van Der Hijden

Meliana Ko

Robert Vreeker

Kees Frederik Van Malssen

Hendrikus Theodorus Wilhelmus Maria Van Der Hijden

Paul Bastiaan Seeventer Van

Food composition in the form of an oil-in-water emulsion comprising water, a first acidulant selected from the group consisting of lactic acid, benzoic acid, acetic acid, sorbic acid and mixtures thereof, structurant, selected from the group consisting of starch, flour, gum, fiber and mixtures thereof, 5 to 60 wt % of vegetable oil, non-soy plant protein having an average particle size of below 100 micrometers, and a second acidulant, having a pKa of 3.2 or lower, wherein the weight ratio between plant protein and vegetable oil is ≥0.3, and wherein the pH of the composition is of between 2.5 and 4.5.

Dressing composition comprising plant protein

The present invention relates to a composition comprising an oil phase, and particles of puffed maize kernel endosperm, dispersed in said oil phase, wherein upon sieving at least 80 wt % of said particles passes a sieve with apertures of 500μηι. The invention also provides a method to prepare such compositions and use of particles of puffed maize kernel endosperm to structure the oil phase of a composition comprising an oil phase.

Composition comprising an oil phase

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 present invention has as an objective to provide protein particles which have strongly reduced surface activity, and can be used as an ingredient in foams and aerated food products while not interfering with stabilisers at the gas bubble interface. This invention provides a method to produce such aggregated protein particles, as well as the aggregated protein particles which have strongly reduced surface activity.

Method for preparing aggregated protein particles

The present invention has as an objective to provide aerated food products containing solid particles at the gas bubble interface, and proteins which do not interfere with the solid particles, and of which the texture remains stable during storage. This objective is met by an aerated food product which contains aggregated protein particles which are not surface active.

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Vlaardingen, Netherlands

Luben Nikolaev Arnaudov