Nestec S.a.

Martin Erwin Leser

Alexander A Sher

Laurent Sagalowicz

Raffaele Mezzenga

Christian Milo

Florian Viton

Tomas Davidek

Virginie Kapchie

Jean-Baptiste Bezelgues

Veronique Clement

Jin-Mi Jung

Haiqing Yu

Gabriela Savin

The present invention relates to a creamer composition, e.g. for use for addition into a coffee beverage, having good physical and chemical stability, in particular the invention relates to a liquid creamer composition including protein, oleosomes and optionally oil. The invention also relates to a beverage composition including the liquid creamer composition, and a method of making it.

Liquid creamer composition comprising oleosomes as replacement for oil and method of using same

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 relates to the field of oil thickeners and in particular oil gels. Embodiments of the present invention relate for example to a an oil composition containing at least one complex comprising an oil dispersible emulsifier and protein fibers and preparations comprising such oil compositions; the use of such complexes as oil thickeners, and a method to produce the complexes.

Oil gel

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Dublin, OH, United States of America

Martin Erwin Leser