Friesland Brands B.v.

Conopco, Inc.

Frieslandcampina Nederland B.v.

Kraft Foods Holdings, Inc.

Intercontinental Great Brands LLC

Kraft Foods Global Brands LLC

Stepan Specialty Products, LLC

Paul Bastiaan Van Seeventer

Albert Thijs Poortinga

Bary Lyn Zeller

Simeon Dobrev Stoyanov

Luben Nikolaev Arnaudov

Sietze Theodorus Bouwer

Patrick Van Der Waal

Marieke Houkje Geertjes

Ivan Anton Anton

Anders Erik Ingmar Lindqvist

Hendrik Vos

Lucas Wilhelmus Johannes Steenwelle

A process for preparing a particulate dairy composition is provided, which comprises (a) combining condensed skimmed milk, sucrose, milk cream and milk powder to prepare a pre-emulsion containing 46-66 wt. % dry matter; (b) homogenizing the pre-emulsion; (c) spray drying the emulsion to produce a semi-dried powder having a water content of at least 5 wt. % water; and (d) agglomerating and further drying the semi-dried powder to produce agglomerates having a water content of less than 5 wt. % water. The process yields a particulate dairy composition that is particularly suitable for use in creamer capsules. Particulate dairy compositions are also disclosed, comprising (A) 77.5-100 wt. % of agglomerates containing, calculated by dry weight of the agglomerates: (i) 15-29 wt. % of milk protein; (ii) 8-33 wt. % of milk fat; (iii) 18-47 wt. % of lactose; and (iv) 7-18 wt. % of sucrose; and (B) 0-22.5 wt. % of sucrose particles, wherein the composition has a poured bulk density of 380-550 g/l.

Process for preparing a particulate dairy composition and a particulate dairy composition so obtained

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.

Compositions comprising: (i) from 25% to 90% by weight of an edible oil; (ii) one or more sugar alcohols; and (iii) one or more reducing sugars; wherein the oil comprises at least 20% by weight of one or more carboxylic acids containing at least 18 carbon atoms and at least 2 carbon-carbon double bonds, or an ester thereof, and the weight ratio of (ii) to (iii) is from 2:1 to 1:40, exhibit good stability and other advantages and can be used in food products.

Powdered compositions containing an edible oil and their use in food products

The present invention relates to a method for encapsulation of an edible oil using whey protein and a reducing sugar. The edible oil comprises long chain polyunsaturated fatty acids. Also compositions comprising an edible oil obtainable by the method of the invention are provided. The compositions of the invention have good stability to oxidation, good taste and/or odor, and limited diffusion from and into the continuous phase when applied in liquids. The compositions of the invention are particularly suitable for food and pharma applications.

Method for encapsulation of an edible oil, compositions comprising edible oil and the use thereof

A soluble foaming composition is provided which contains carbohydrate particles having a plurality of voids containing entrapped pressurized gas and less than two percent protein. The composition may include a surfactant and may be contained in a food product such as a beverage mix or an instant food. In addition, a method is provided for manufacturing the foaming composition in which the particles are heated and an external pressure exceeding atmospheric pressure is applied to the soluble foaming particles. The soluble foaming particles are cooled and the external gas pressure is released resulting in pressurized gas remaining in internal voids of the particles of the foaming composition.

Non-protein foaming compostitions and methods of making the same

A method is provided for producing a powdered soluble foaming composition comprising amorphous particles having internal voids filled with atmospheric pressure gas. The method includes subjecting a spray-dried composition to an external pressure and heating the composition at a temperature below the glass transition temperature. The composition is depressurized to result in at least a portion of vacuous internal voids of the composition to be filled with atmospheric pressure gas.

Method to increase the foaming capacity of spray-dried powders

A protein-free soluble foaming composition is provided which contains carbohydrate particles having a plurality of voids containing entrapped pressurized gas. The composition may include a surfactant and may be contained in a food product such as a beverage mix or an instant food. In addition, a method is provided for manufacturing the foaming composition in which the protein-free soluble foaming particles are heated and an external pressure exceeding atmospheric pressure is applied to the protein-free soluble foaming particles. The soluble foaming particles are cooled and the external gas pressure is released resulting in pressurized gas remaining in internal voids of the foaming composition.

Growing community of inventors

Meppel, Netherlands

Paul Bastiaan Van Seeventer