The present invention provides a dry mixture in particulate form containing a gas release agent, a flavour component and a hydrocolloid. Upon dissolution in water, gas bubbles are released into the continuous liquid phase, and these bubbles remain dispersed in the continuous liquid phase. These dry mixes can be used for preparation of liquid food products or beverages.

The present invention provides a dry mixture in particulate form containing a gas release agent, a flavour component and a hydrocolloid. Upon dissolution in water, gas bubbles are released into the continuous liquid phase, and these bubbles remain dispersed in the continuous liquid phase. These dry mixes can be used for preparation of liquid food products or beverages.

Coconut oil, coconut oil blends that are high in MCTs such as LouAna liquid coconut oil, pure MCT oils, and Omega-3 oils may be emulsified to create an emulsified oil or blend that may take the form of a creamy shot or a cream substitute. These oils and/or blends may be emulsified using an emulsifier that may be selected from the following: sunflower lecithin, sodium stearoyl lactylate (SSL), or a combination of sunflower lecithin and SSL. By emulsifying these oils/oil blends, a good tasting creamy shot or a cream substitute can be formed.

Coconut oil, coconut oil blends that are high in MCTs such as LouAna liquid coconut oil, pure MCT oils, and Omega-3 oils may be emulsified to create an emulsified oil or blend that may take the form of a creamy shot or a cream substitute. These oils and/or blends may be emulsified using an emulsifier that may be selected from the following: sunflower lecithin, sodium stearoyl lactylate (SSL), or a combination of sunflower lecithin and SSL. By emulsifying these oils/oil blends, a good tasting creamy shot or a cream substitute can be formed.

Disclosed is a process in which a viscous initial product having both a temperature of between 5 C. and 70 C. and a viscosity greater than 100 mPa.Math.s is provided, by way of a pump provided upstream of at least one aerator, the viscous initial product is transferred as it is to the at least one aerator in which the viscous initial product is mixed with a gas, injected into the aerator, so as to obtain a liquid foam continuously exiting the aerator, andthe liquid foam continuously exiting the at least one aerator is continuously pushed into the inlet of a treatment device which continuously divides and then dries this liquid foam so as to obtain a powdered porous product which has a solids content greater than 90%.

Disclosed is a process in which a viscous initial product having both a temperature of between 5 C. and 70 C. and a viscosity greater than 100 mPa.Math.s is provided, by way of a pump provided upstream of at least one aerator, the viscous initial product is transferred as it is to the at least one aerator in which the viscous initial product is mixed with a gas, injected into the aerator, so as to obtain a liquid foam continuously exiting the aerator, andthe liquid foam continuously exiting the at least one aerator is continuously pushed into the inlet of a treatment device which continuously divides and then dries this liquid foam so as to obtain a powdered porous product which has a solids content greater than 90%.

A milk-frothing device may be provided that comprises a mixing chamber which is constructed such that, when the milk flows through the mixing chamber, shear forces act on the milk and lead to mechanical lysis of the proteins contained in the milk and hence effect improved frothing-up of the milk. A drinks preparer may be provided that includes this milk-frothing device. A method may be provided for frothing-up of milk using this milk-frothing device.

A milk-frothing device may be provided that comprises a mixing chamber which is constructed such that, when the milk flows through the mixing chamber, shear forces act on the milk and lead to mechanical lysis of the proteins contained in the milk and hence effect improved frothing-up of the milk. A drinks preparer may be provided that includes this milk-frothing device. A method may be provided for frothing-up of milk using this milk-frothing device.

Fat compositions are described that comprise 95% by weight of a blend of a first lauric fat and a crystal modifier. A crystal modifier included in fat compositions described herein is an interesterified blend of a second lauric fat and a palmitic fat. Additional fat compositions are described herein that include a first lauric fat, a crystal modifier, and a liquid oil. Also described are methods of making a fat composition described herein, and food ingredients and food products that include a fat composition described herein.

Fat compositions are described that comprise 95% by weight of a blend of a first lauric fat and a crystal modifier. A crystal modifier included in fat compositions described herein is an interesterified blend of a second lauric fat and a palmitic fat. Additional fat compositions are described herein that include a first lauric fat, a crystal modifier, and a liquid oil. Also described are methods of making a fat composition described herein, and food ingredients and food products that include a fat composition described herein.