A process for modifying starches comprises atomising an aqueous slurry of a non-pregelatmised, granular, high amylose starch into an internal chamber in a bi-fluid nozzle of a dryer and treating the atomized slurry, in the internal chamber, with medium pressure steam to produce a slurry of partially treated starch granules followed by discharging the slurry into a reactor where it is contacted with superheated steam to produce dry, particulate, cold water-swelling, intact, high amylose starch granules. The cold water-swelling, intact, high amylose starch granules have greater than 15% solubles. At a starch concentration of 1%, in UDMSO (9 volumes DMSO and 1 volume 6M urea) at 25 C., the ratio of apparent viscosity of said cold water-swelling, intact, high amylose starch granules to the apparent viscosity of the parent non-pregelatinised, granular, high amylose starch is lower than 1.00. The cold water-swelling, high amylose granular starch of the invention is useful in the manufacture of food products, especially confectionery products and convenience food products.

A food mixture may include an oil/fat composition that comprises fine plant particles and a plant oil or fat, and a plant-derived dried food that is embedded in the oil/fat composition. The fine plant particles may have as average particle diameter of 0.3 to 30 m , the plant oil/fat may be a fluid at 20 C., and the oil/fat composition may contain the fine plant particles in an amount of 10 to 80 mass %.

A food mixture may include an oil/fat composition that comprises fine plant particles and a plant oil or fat, and a plant-derived dried food that is embedded in the oil/fat composition. The fine plant particles may have as average particle diameter of 0.3 to 30 m , the plant oil/fat may be a fluid at 20 C., and the oil/fat composition may contain the fine plant particles in an amount of 10 to 80 mass %.

The present invention is generally directed to processes for producing lactitol granulates. The present invention is also directed to lactitol granulates exhibiting one or more desirable and improved properties as compared to prior lactitol granulates.

The present invention is generally directed to processes for producing lactitol granulates. The present invention is also directed to lactitol granulates exhibiting one or more desirable and improved properties as compared to prior lactitol granulates.

The present invention relates to a method for preparing a spray-dried dairy powder for forming a milk beverage when dissolved in a beverage medium, the method comprising: forming a dairy composition by: (i) adding a sugar composition to a dairy liquid; or (ii) blending a sugar solution with a dairy liquid, and spray-drying the dairy composition to form a spray-dried dairy powder comprising amorphous sugar, wherein the sugar composition or the sugar solution provides from 10 to 40 wt. % sugar by weight of the spray-dried dairy powder and wherein the sugar is selected from sucrose, lactose and a mixture thereof.

The present invention relates to a method for preparing a spray-dried dairy powder for forming a milk beverage when dissolved in a beverage medium, the method comprising: forming a dairy composition by: (i) adding a sugar composition to a dairy liquid; or (ii) blending a sugar solution with a dairy liquid, and spray-drying the dairy composition to form a spray-dried dairy powder comprising amorphous sugar, wherein the sugar composition or the sugar solution provides from 10 to 40 wt. % sugar by weight of the spray-dried dairy powder and wherein the sugar is selected from sucrose, lactose and a mixture thereof.

A flavor-containing granule formulation composed of a at least one carbohydrate for providing oxidative/volatile flavor stability and structure, at least one carbohydrate polymer as an emulsifier, and optionally at least one carbohydrate polymer as an anti-caking agent is described, as is a method for preparing the flavor-containing granule formulation.

A flavor-containing granule formulation composed of a at least one carbohydrate for providing oxidative/volatile flavor stability and structure, at least one carbohydrate polymer as an emulsifier, and optionally at least one carbohydrate polymer as an anti-caking agent is described, as is a method for preparing the flavor-containing granule formulation.

Nutrients and/or nutrient supplements compacted into soluble pods are described, namely the invention is a combination of formulation with compaction methods and coating/encapsulating methods. The formulation includes combining nutrients and/or nutrient supplements with at least one dissolution agent, and with at least one binding agent. The methods include compaction and coating/encapsulating the resulting compact-pod or formula to generate a single serve compact-pod unit that can be dissolved into a beverage or liquid.