Nestec S.a.

Societe Des Produits Nestle S.a.

Walter Matthey-Doret

Tuong Huynh-Ba

Florian Viton

Heiko Oertling

Laurent Forny

Candice Marie Smarrito-Menozzi

Christoph Cerny

Daniel Jaeger

Candice Marie Menozzi

The present invention relates to processes for manufacturing creamer compositions. Further aspects of the invention relate to a creamer composition, the use of a creamer composition, a food ingredient, a food product and a process for providing a coffee mix.

Creamer compositions

The present invention relates to flavor generation. In particular the invention relates to a process for the preparation of a flavor composition. The process comprises forming a deep eutectic solvent, preparing a reaction mixture comprising the deep eutectic solvent and flavor precursors, and heating the reaction mixture to form aroma compounds. The deep eutectic solvent is a liquid based on a combination of at least two compounds solid at 25&#xb0; C. and comprises water and/or glycerol in an amount insufficient to dissolve all the compounds solid at 25&#xb0; C. individually, or in an amount such that all the compounds solid at 25&#xb0; C. are simultaneously saturated at 25&#xb0; C. The flavor precursors may comprise the compounds solid at 25&#xb0; C. on which the deep eutectic solvent is based. A further aspect of the invention is a food product comprising the flavor composition obtainable by the process of the invention.

Deep eutectic solvents and flavour generation

A flavorant agent is prepared by incubating a medium of baker's yeast, elemental sulfur and a reducing sugar to obtain a reaction medium from which hydrogen sulfide gas evolves and then the reaction medium is treated with heat to obtain the flavorant agent. A further flavorant agent is obtained by separating the supernatant of the reaction medium from reaction medium residue, and the reaction medium or supernatant may be mixed with a flavor precursor material and heated to obtain a flavorant composition.

Food flavorant preparation via bioconversion of elemental sulphur

Flavorant compounds and compositions for food substances are prepared in a food-acceptable manner by bio-conversion of a cysteine S-complex with a food-acceptable micro-organism, particularly a yeast or filamentous fungus, which, upon incubation with the complex, splits the complex at a terminal carboxyl group in a beta position to yield a product including a thiol and at least one metabolite compound, and the product is isolated.

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Prilly, Switzerland

Walter Matthey-Doret