A composition containing one or more water-insoluble cooling agents, each having a water solubility of 2 mg/g or less, and being encapsulated in a water-soluble matrix including at least one water-soluble carbohydrate; and at least one emulsifier, and a method for producing the same are described.

An encapsulated product including solid particles of a matrix in which discrete, film coated oil droplets are embedded is provided. The matrix includes a continuous phase in which a discrete phase of the matrix and the oil droplets are embedded. The encapsulated product disintegrates readily in water or an aqueous solution.

An encapsulated product including solid particles of a matrix in which discrete, film coated oil droplets are embedded is provided. The matrix includes a continuous phase in which a discrete phase of the matrix and the oil droplets are embedded. The encapsulated product disintegrates readily in water or an aqueous solution.

A method for preparation of liquid, semi-liquid or solid particles through formation of an initial emulsion and consecutive deformation and/or breakage of the particles by means of temperature change. The formed particles may further be polymerized, physically or chemically modified and/or functionalized. The shape and size of the particles depend on the oil used, the size of the emulsion droplets in the initial emulsion, the surfactant used and the cooling/heating rate or temperature, and finally the nature of the additives. The method allows the preparation of a diverse range of particle shapes: rod-like, with different aspect ratios (1a, 1b); triangular (1c); triangular with inscribed geometrical shapes (d); deformed and/or elongated triangular shapes (e, f); quadrilateral shapes (g, h); quadrilateral shapes with inscribed geometrical shapes (i); hexagonal (j); hexagonal with inscribed geometrical shapes (k, l); and/or polygonal shape (m).

A method for preparation of liquid, semi-liquid or solid particles through formation of an initial emulsion and consecutive deformation and/or breakage of the particles by means of temperature change. The formed particles may further be polymerized, physically or chemically modified and/or functionalized. The shape and size of the particles depend on the oil used, the size of the emulsion droplets in the initial emulsion, the surfactant used and the cooling/heating rate or temperature, and finally the nature of the additives. The method allows the preparation of a diverse range of particle shapes: rod-like, with different aspect ratios (1a, 1b); triangular (1c); triangular with inscribed geometrical shapes (d); deformed and/or elongated triangular shapes (e, f); quadrilateral shapes (g, h); quadrilateral shapes with inscribed geometrical shapes (i); hexagonal (j); hexagonal with inscribed geometrical shapes (k, l); and/or polygonal shape (m).

The present invention relates to a use of octenylsuccinyl anhydride substituted starch (OSA starch) for increasing the dry weight content and/or the fat content of a liquid composition that is subjected to a spray-drying step, and also to a process for preparing powders. The present invention enables the spray-drying of emulsions that contain a high amount of fat. The present invention also relates to the powder products obtainable by the process and nutritional products such as an infant milk powder, grow up milk, toddler milk or as a medical nutritional product that can be formulated therewith.

The present invention relates to a use of octenylsuccinyl anhydride substituted starch (OSA starch) for increasing the dry weight content and/or the fat content of a liquid composition that is subjected to a spray-drying step, and also to a process for preparing powders. The present invention enables the spray-drying of emulsions that contain a high amount of fat. The present invention also relates to the powder products obtainable by the process and nutritional products such as an infant milk powder, grow up milk, toddler milk or as a medical nutritional product that can be formulated therewith.

The present disclosure provides for a powdered food composition that can be reconstituted into a creamy, yogurt-like, or smoothie-style food having optional inclusions and that delivers the taste, organoleptic characteristics, mouthfeel, and nutritional benefits of conventional ready-to-eat cereal products. In one approach, the food composition or powdered food composition includes a powder component and a non-powder component. The powder component is capable of being quickly reconstituted or hydrated with water or other fluid to a creamy consistency and within a very short amount of time with little to no shear other than hand mixing with a spoon or other utensil.

The present disclosure provides for a powdered food composition that can be reconstituted into a creamy, yogurt-like, or smoothie-style food having optional inclusions and that delivers the taste, organoleptic characteristics, mouthfeel, and nutritional benefits of conventional ready-to-eat cereal products. In one approach, the food composition or powdered food composition includes a powder component and a non-powder component. The powder component is capable of being quickly reconstituted or hydrated with water or other fluid to a creamy consistency and within a very short amount of time with little to no shear other than hand mixing with a spoon or other utensil.

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.