Rhodia Chimie

Danisco A/s

Compagnie Gervais Danone

Sophie Vaslin

Robert Cantiani

Alain Senechal

Jean-Luc Simon

Paule Chevallereau

Mikel Morvan

Daniel Joubert

Sylvaine Neveu

Magali Knipper

Giles Guerin

François DelPrato

Karl Heinrich Oskar Tiefenthaler

Eric Goron

Céline Valentini

Céline Balerin

The invention concerns a microfoamed fruit or vegetable puree containing native defatted soluble seric proteins and optionally a texturing agent, the overrun being not more than 50%, the average diameter of the bubbles being less than 200 &#x3bc;m and the microfoamed fruit or vegetable pur&#xe9;e being stable for at least 28 days at a temperature ranging between 1 and 10&#xb0; C. The invention also concerns a method for preparing same.

Microfoamed fruit or vegetable puree and method for preparing same

The invention concerns a gum carob with average mole weight (Mw) ranging between 2.5.105 and 1.5.106 g/mol and whereof at least 60 wt. % of said gum is soluble in an aqueous medium at a temperature not higher than 60&#xb0; C.

Soluble carob

The present invention relates to a heteropolysaccharide (HP) characterized in that it can be obtained by fermentation of a medium comprising at least one strain of Pseudomonas sp I-2054 (or DSM 12295), one of the recombinants thereof or the mutants thereof and a source of carbon which can be assimilated by said strain, one of the recombinants thereof or one of the mutants thereof. The invention also relates to a method for the production and use of said heteropolysaccharide as a thickening agent and/or gelling agent.

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The invention concerns a composition comprising an inorganic coating and a core comprising at least a polyhydroxyl compound, the method for preparing this composition and it use.

Composition comprising an inorganic coating and a core comprising at least a polyhydroxyl compound

The invention concerns a dry emulsion characterised in that it is obtained by drying a dispersion of at least a weakly soluble edible substance also called active substance (MA) in a continuous phase comprising: at least an emulsifier (E) containing at least a partially hydrolysed vegetable protein (protein lysate) whereof the degree of hydrolysis ranges between 0 (excluded) and less than 5%; and at least a water soluble or water dispersible interstitial filler (ARI) containing at least a partially hydrolysed vegetable protein (protein lysate) whereof the degree of hydrolysis ranges between 5 and 40%. The invention also concerns a method for preparing said emulsions, comprising the following steps: (i) a first step consists in preparing a dispersion in water or in an aqueous phase comprising at least a hydrophobic active substance (MA), at least an emulsifier (E), and at least a filler (ARI); (ii) the second step consists in drying said dispersion until a dry emulsion is formed. The invention further concerns the use of said dry emulsions for making food compositions.

Food composition in the form of a dry emulsion, preparation method and use thereof

The invention concerns a heteropolysaccharide (HP) characterised in that it is obtainable by fermenting in a medium comprising at least an -2001 (or DSM 12095) strain, one of its recombinants, or one of its mutants, and a carbon source capable of being assimilated by said strain, one of its recombinants or one of its mutants. The invention also concerns a method for preparing said heteropolysaccharide and its use as thickening and/or gelling agent.

Heteropolysaccharide produced by an agrobacterium radiobacter

The invention concerns the use, in dry form, of a combination of substantially amorphous microfibrils with a crystallinity index not more than 50%, with at least a polyhydroxylated compound, as additive for food formulations, the content of this combination being more than 0% and less than 20% by weight relative to the total weight of the food formulation.

Growing community of inventors

Saint-Cloud, France

Sophie Vaslin