The present invention relates to a method for drying human milk oligosaccharides (HMOs). More specifically, the present invention is related to a method of roller drying or drum drying of human milk oligosaccharides in a simple and economical way.

The present invention relates to a method for drying human milk oligosaccharides (HMOs). More specifically, the present invention is related to a method of roller drying or drum drying of human milk oligosaccharides in a simple and economical way.

An apparatus and method for handling a food product powder includes a sealable container having an interior surface defining a volume in which the food product powder is handled, and a powder outlet, and a nozzle arrangement that is attached to the container and configured to feed air into the container. The nozzle arrangement has a plurality of jet nozzles configured to direct the air towards the interior surface to remove product powder from the interior surface, such that the air and the removed product powder may flow out of the container via the powder outlet.

The present invention provides a nutritional composition especially well suited as an infant nutritional composition especially well suited as an infant nutritional composition, but also as a nutritional support product for pregnant women and as senior nutritional supplement, where phosphatidylcholine and sphingomyelin, and thus choline, also are highly relevant. The present invention provides a nutritional composition which contains choline of high bio-availibility.

The present invention provides a nutritional composition especially well suited as an infant nutritional composition especially well suited as an infant nutritional composition, but also as a nutritional support product for pregnant women and as senior nutritional supplement, where phosphatidylcholine and sphingomyelin, and thus choline, also are highly relevant. The present invention provides a nutritional composition which contains choline of high bio-availibility.

The present invention pertains to high protein, micellar casein-containing nutritional liquids enriched with polyphenols and a method of their production. The invention particularly provides such high protein liquids having a reduced viscosity and a reduced tendency to cold-gelation.

The present invention pertains to high protein, micellar casein-containing nutritional liquids enriched with polyphenols and a method of their production. The invention particularly provides such high protein liquids having a reduced viscosity and a reduced tendency to cold-gelation.

The present disclosure relates to delivery systems. More particularly, the present disclosure relates to a process for releasing an active ingredient including a step of contacting a powdered composition with a medium having a pH≤7. The powdered composition includes granules made of a water soluble polymer matrix, an oil phase dispersed in said matrix and carbonate particles. Consumer products such as an antiperspirant or deodorant composition or a powder soft drink beverage composition including the powdered composition are also object of the present disclosure.

The present disclosure relates to delivery systems. More particularly, the present disclosure relates to a process for releasing an active ingredient including a step of contacting a powdered composition with a medium having a pH≤7. The powdered composition includes granules made of a water soluble polymer matrix, an oil phase dispersed in said matrix and carbonate particles. Consumer products such as an antiperspirant or deodorant composition or a powder soft drink beverage composition including the powdered composition are also object of the present disclosure.

Method for the production of a polyphenolic composition from barley malt, including the fundamental steps of: grinding of the malt grains and splitting into two portions, 20% and 80%; mixing each of the two portions with water to obtain an A mixture and a B mixture, the A mixture being prepared with the 20% portion to obtain a mixture of the malt in water at a final concentration between 9.5% and 20%, the B mixture being prepared with the 80% portion to obtain a mixture of the malt in water at a final concentration between 33% and 60%; thermal cycle; separation of the liquid component from the solid component; boiling of the liquid component and the addition of hops; rapid cooling of the wort; storage; in which said thermal cycle consists of a first phase and a second phase, in which the first phase applies to the 20% portion (Mixture A) and the second phase during which Mixture B is added to Mixture A. The relative polyphenolic composition obtained according to this method is characterized by the fact that it can be in liquid, powder, dry, and lyophilized form, its use and relative beverage or beer according to the present method not obtained with fermentation methods.