The present invention relates to a composition for forming a beverage, the composition comprising a mixture of powder ingredients, the ingredients comprising: i) soluble coffee; ii) a non-protein creamer; and iii) a plant-based powder selected from one or more of oat powder, coconut powder, soy powder and almond powder; wherein a ratio by weight of the non-protein creamer powder to plant-based powder is at least 1:3.

The present invention relates to a composition for forming a beverage, the composition comprising a mixture of powder ingredients, the ingredients comprising: i) soluble coffee; ii) a non-protein creamer; and iii) a plant-based powder selected from one or more of oat powder, coconut powder, soy powder and almond powder; wherein a ratio by weight of the non-protein creamer powder to plant-based powder is at least 1:3.

A capsule, especially for preparing a beverage from beverage powder, in particular of coffee from coffee powder, by introducing water into the capsule, wherein the capsule comprises a compacted pellet made of a powder containing at least one polysaccharide, wherein the compacted pellet is sheathed with at least one coating layer, wherein the at least one coating layer comprises a cross-linked polysaccharide, wherein the cross-linked polysaccharide can be obtained by cross-linking a polysaccharide with a cross-linking agent without the use of a polyol spacer.

A method for manufacturing such a capsule comprises the following steps: i) preparing a compacted pellet from a powder containing at least one polysaccharide, ii) bringing at least one part and preferably the entire surface of the compacted pellet used in step i) into contact with a solution of a polysaccharide in a solvent or with a dispersion of a polysaccharide in a dispersant, iii) when appropriate, removing of the compacted pellet from the solution or dispersion of step ii), iv) bringing the compacted pellet obtained in step ii) or iii) into contact with at least one cross-linking agent, v) when appropriate, removing the compacted pellet from the solution of step iv) and vi) drying of the compacted pellet obtained in step iv) or v).

Described herein is a positron emission tomography (PET) detector array that has a plurality of detector elements, with each detector element mounted on a resilient, rigid support surface. A detector element movement system is connected to each rigid support surface, so that each detector element can be moved independently. This allows for the relative position of the individual detectors to be changed during imaging so that the imaging window can be increased or decreased during imaging, thereby allowing for improved, better resolution imaging of smaller volumes if desired.

A product having an internal substance protected by a rugged exterior shell is disclosed. The internal substance is reactive with the exterior shell but is separated therefrom by a coating on an interior surface of the external shell so that the product can be stored for a long period of time without the internal substance reacting with the exterior shell. The coating is meltable so that, when desired, the product may be heated (e.g. immersed in hot water or exposed to heat) in order to melt the coating so that the internal substance can react with the external shell so that the internal substance can excrete out of the exterior shell.

A product having an internal substance protected by a rugged exterior shell is disclosed. The internal substance is reactive with the exterior shell but is separated therefrom by a coating on an interior surface of the external shell so that the product can be stored for a long period of time without the internal substance reacting with the exterior shell. The coating is meltable so that, when desired, the product may be heated (e.g. immersed in hot water or exposed to heat) in order to melt the coating so that the internal substance can react with the external shell so that the internal substance can excrete out of the exterior shell.

An instant beverage tablet in the form of multilayer tablet for producing a layered beverage having one or more cream layer(s), coffee and/or cocoa layer(s) and optionally a foam upon reconstitution in a liquid comprising a dark component having sugar, coffee and/or cocoa particles for producing a dark layer; a white component having creamer and sugar for producing white layer; wherein the dark component has a density in the range of 0.5 to 0.7 g/cm.sup.3 and wherein the white component has a density in the range of 0.74 to 0.9 g/cm.sup.3 and wherein the dark component is compressed with a compaction pressure of at least 250 kPa and wherein the white component is compressed with a compaction pressure of at least 1250 kPa.

A method of producing coffee tablets for making coffee from roasted coffee beans and other ingredients, including: roasting and grinding coffee beans to obtain two or three fractions of different granularity, forming a serving dose and feeding ingredients sequentially into a moistened press matrix and mixing them, pressing tablets and simultaneously heating a superficial layer, controlling and packaging tablets. A blend, a roasting degree, a fraction size, weight and density are selected in a coffee tablet in such a manner so that a cup of premium coffee could be brewed at home, in an office, in a car, a train and a plane.

The present invention relates to a coffee beverage product comprising 1 to 25 wt.% of coffee solids; 1-11 wt.% of milk protein; 0.01-3 wt.% galactose and 0.5-15 wt.% galactooligosaccharide. The present invention further relates to a method of preparing such a coffee beverage product.

The present invention relates to a coffee beverage product comprising 1 to 25 wt.% of coffee solids; 1-11 wt.% of milk protein; 0.01-3 wt.% galactose and 0.5-15 wt.% galactooligosaccharide. The present invention further relates to a method of preparing such a coffee beverage product.