The present invention relates to a process for the production of a powdered composition from a liquid composition comprising fat, protein or both, to the powdered composition obtained thereby and products containing said powdered composition.

The present invention relates to a process for the production of a powdered composition from a liquid composition comprising fat, protein or both, to the powdered composition obtained thereby and products containing said powdered composition.

The invention provides for an spray nozzle apparatus (1) for a spray drying apparatus comprising a nozzle provided with at least one nozzle orifice (26) for outputting spray droplets of a product to be dried and a least one inlet orifice (24) for transferring said product into a nozzle chamber (22), including an apparatus for adjusting the size of outputted droplets inline during the spray drying process.

A removable insert and a spray nozzle which includes the removable insert and a nozzle cap. The removable insert has a base member and a protruding member. The nozzle cap has an annular flange which delimits an interior locating surface for the insert. The flange extends radially and ends with an internal extremity which defines a planar spray opening. When in use, the base member is housed within the nozzle cap whilst the protruding member projects outwardly and stands proud of the planar spray opening.

A removable insert and a spray nozzle which includes the removable insert and a nozzle cap. The removable insert has a base member and a protruding member. The nozzle cap has an annular flange which delimits an interior locating surface for the insert. The flange extends radially and ends with an internal extremity which defines a planar spray opening. When in use, the base member is housed within the nozzle cap whilst the protruding member projects outwardly and stands proud of the planar spray opening.

Creamers for whitening food products are provided. The creamers can havelong-term stability, high whitening capacity and a pleasant mouthfeel. In a general embodiment, the present disclosure provides aspray-dried creamer composition comprising added sugar comprising sucrose and/or lactose ranging from 5-30% by weight; milk ranging from 30-60% by weight; fat ranging from 15-40% by weight; wherein said composition is devoid of added emulsifiers and/or buffer-and stabilizing salts. The invention also provides a coffee creamer mix comprising the above creamer composition and coated or compacted coffee, wherein coffee dissolves after the creamer dissolution.

Creamers for whitening food products are provided. The creamers can havelong-term stability, high whitening capacity and a pleasant mouthfeel. In a general embodiment, the present disclosure provides aspray-dried creamer composition comprising added sugar comprising sucrose and/or lactose ranging from 5-30% by weight; milk ranging from 30-60% by weight; fat ranging from 15-40% by weight; wherein said composition is devoid of added emulsifiers and/or buffer-and stabilizing salts. The invention also provides a coffee creamer mix comprising the above creamer composition and coated or compacted coffee, wherein coffee dissolves after the creamer dissolution.

The present invention relates to a casein concentrate wherein the milk protein comprises not more than 10% serum protein, and wherein the casein micelles have an average size of less than 175 nm in diameter; and wherein the concentrate has a pH below 6,7. Treating milk so as to shift the equilibrium out of the casein micelles and towards the serum phase modifies the micelles so as to allow increased water binding by the casein concentrate. High shear processing also allows for the increased water binding in the milk product, such as cheese. The invention further relates to a process of preparing a modified casein concentrate comprising the steps of treating milk by microfiltration to produce a microfiltration retentate comprising casein micelles and a reduced amount of serum proteins compared to the starting milk, adding an agent capable of modifying the chemical equilibrium between the calcium bound in the casein micelles and present in the serum phase treating the resulting product in a dynamic high pressure shear process. Finally, the invention provides cheese and dairy products which can be prepared by using the casein concentrate of the invention.

The present invention relates to a casein concentrate wherein the milk protein comprises not more than 10% serum protein, and wherein the casein micelles have an average size of less than 175 nm in diameter; and wherein the concentrate has a pH below 6,7. Treating milk so as to shift the equilibrium out of the casein micelles and towards the serum phase modifies the micelles so as to allow increased water binding by the casein concentrate. High shear processing also allows for the increased water binding in the milk product, such as cheese. The invention further relates to a process of preparing a modified casein concentrate comprising the steps of treating milk by microfiltration to produce a microfiltration retentate comprising casein micelles and a reduced amount of serum proteins compared to the starting milk, adding an agent capable of modifying the chemical equilibrium between the calcium bound in the casein micelles and present in the serum phase treating the resulting product in a dynamic high pressure shear process. Finally, the invention provides cheese and dairy products which can be prepared by using the casein concentrate of the invention.

In one embodiment, the disclosure relates to milk permeate powders, methods of production thereof, and uses of the milk permeate powders. In another embodiment, the disclosure relates to the use of carbon dioxide for the production of milk permeate powders.