Nestec S.a.

Martin Leser

Laurent Sagalowicz

Martin Michel

Heribert Johann Watzke

Sylvain Vauthey

Alexander A Sher

Raymond Bertholet

Christian Milo

Florian Viton

Fabien Robert

Tomas Davidek

Simone Acquistapace

Jean-Baptiste Bezelgues

Corinne Appolonia-Nouzille

Simon Livings

Rafaella Saggin

Otto Glatter

Liliana De Campo

Anan Yaghmur

Philippe Frossard

Birgit Holst

Haiqing Yu

Heribert Watzke

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

Methods and systems to deliver foamed beverages from liquid concentrate(s) through a dispenser machine are presented. In an embodiment, the method and system for improving foam quality by generating foam with the desired texture, stability and bubble size distribution comprises use of a low viscous liquid(s) to generate a primary foam, which is then stabilized by mixing it with liquid(s) of higher viscosity. To create high quality foam, different dosing protocols including two approaches such as delivery of foaming liquid concentrates at different concentration, or getting different concentration by varying water dosing times and/or flow rates were used. Positive results were found for the dispensing systems using milk and other liquid concentrates at specific dispensing conditions (flow rates and times).

Methods and systems for delivering foamed beverages from liquid concentrates

The invention is directed to a food composition in an aqueous or instant powder form that contains at least one food ingredient, a monoglyceride enriched with unsaturated compounds, and water. The monoglyceride is preferably a monoglycerol monoester that has up to about 90% of C monoolein with one unsaturation, with the remainder being a C monolinolein with two unsaturations and/or a saturated monoglycerol monoester; a monoglycerol monoester that has up to about 90% of monolinolein C with two unsaturations, with the remainder being a monoolein C with one unsaturation and/or a saturated monoglycerol monoester; or a mixture of a saturated or unsaturated di- or polyglycerol monoester and a di- or polyglycerol di ester or polyester or another food emulsifier. The composition exhibits in an aqueous phase a mesomorphic structure such as a cubic, lamellar, or hexagonal structure substantially encapsulating or combining the food ingredient.

Food composition containing a monoglyceride memomorphic phase

The invention relates to an aroma product containing flavoring compounds and a process for preparing the aroma product. The aroma product is prepared by dissolving amino acids, peptides or hydrolyzed proteins and reducing sugars in water or by dissolving aroma precursors in water to form a solution; introducing an edible surfactant into the solution to provide a surfactant containing solution; heating the surfactant containing solution to a temperature sufficient to form a mesomorphic phase structure or a microemulsion, heating the surfactant containing solution for a sufficient time to develop flavoring compounds; and cooling the surfactant containing solution. The resulting aroma product can be used in a variety of food products to enhance the flavor and/or aroma of the food product.

Aroma product comprising flavoring compounds

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Bretigny, Switzerland

Martin Leser