Nestec S.a.

Philippe Gonus

Zenon Ioannis Mandralis

Marcel Rosse

Hans-Juergen Wille

Thierry D Fiaux

Method for the preparation of a foamy or creamy instant drink, wherein at least two capsules are sequentially injected with cold water to produce an instant milk-based drink, the first capsule to be injected comprising milk powder, a creamer component and sugar, the second capsule comprising milk powder, a soluble main flavour component and sugar.

Method for preparation of a creamy milk based beverage from a capsule and kit for such preparation

Method for the preparation of a foamy or creamy instant drink, wherein at least two capsules are sequentially injected with cold water to produce an instant milk-based drink, the first capsule to be injected comprising milk powder, a creamer component and sugar, the second capsule comprising milk powder, a soluble main flavor component and sugar.

The invention relates to chocolate compositions where the fat phase comprises at least cocoa butter and optionally milk fat and/or a cocoa butter equivalent and the chocolate can be liquefied and re-solidified without bloom and without a pre-crystallization step.

Chocolate composition

Fatty acid esters, particularly those suitable for use in foods and cosmetics, are decolored by passing a solution of a fatty acid ester dissolved in an apolar solvent through particulate montmorillonite which is in admixture with particulate silica gel and/or active carbon. The solution passed through the column is obtained and the solvent is eliminated from the ester.

Growing community of inventors

Yverdon-les-Bains, Switzerland

Philippe Gonus