The invention relates to a granular de-dusting material comprising 30-60 wt. % cold-swelling potato starch, 5-40 wt. % vegetable oil, 5-35 wt. % flour,
all weight percentages based on dry weight of the granular de-dusting material.

The invention further relates to a method for preparing a de-dusted enzyme product, comprising contacting a granular enzyme preparation, containing dust particles, with a granular dedusting material according to the invention, whereby the dust particles adhere to the granular de-dusting material, whereby the de-dusted enzyme product is obtained.

The invention further relates to a de-dusted enzyme product.

The invention relates to a granular de-dusting material comprising 30-60 wt. % cold-swelling potato starch, 5-40 wt. % vegetable oil, 5-35 wt. % flour,
all weight percentages based on dry weight of the granular de-dusting material.

The invention further relates to a method for preparing a de-dusted enzyme product, comprising contacting a granular enzyme preparation, containing dust particles, with a granular dedusting material according to the invention, whereby the dust particles adhere to the granular de-dusting material, whereby the de-dusted enzyme product is obtained.

The invention further relates to a de-dusted enzyme product.

The invention relates to a powdered whipping agent for preparing whipped topping, the whipping agent comprising, by weight of the whipping agent, at least 20 wt. % but less than 57 wt. % fat or oil or mixtures thereof; 1.0-5.5 wt. % of an alpha-tending emulsifier, selected from the group consisting of lactic acid esters of mono- and/or diglycerides of fatty acids, acetic acid esters of mono- and/or diglycerides of fatty acids, propylene glycol monostearate, and mixtures thereof; 0.2-2.0 wt. % of nonionic mono- and/or diglycerides of fatty acids having at least one acyl chain of 14-20 carbon atoms; 1.0-5.0 wt. % proteinaceous emulsifier, 25.5-75.0 wt. % carbohydrates and 0.1-4.0 wt. % moisture. The invention further relates to a method for preparing such a powdered whipping agent. The invention also relates to a method for preparing a whipped topping using the powdered whipping agent according to the invention. The invention further relates to the use of a powdered whipping agent according to the invention for the preparation of a whipped food product.

The invention relates to a powdered whipping agent for preparing whipped topping, the whipping agent comprising, by weight of the whipping agent, at least 20 wt. % but less than 57 wt. % fat or oil or mixtures thereof; 1.0-5.5 wt. % of an alpha-tending emulsifier, selected from the group consisting of lactic acid esters of mono- and/or diglycerides of fatty acids, acetic acid esters of mono- and/or diglycerides of fatty acids, propylene glycol monostearate, and mixtures thereof; 0.2-2.0 wt. % of nonionic mono- and/or diglycerides of fatty acids having at least one acyl chain of 14-20 carbon atoms; 1.0-5.0 wt. % proteinaceous emulsifier, 25.5-75.0 wt. % carbohydrates and 0.1-4.0 wt. % moisture. The invention further relates to a method for preparing such a powdered whipping agent. The invention also relates to a method for preparing a whipped topping using the powdered whipping agent according to the invention. The invention further relates to the use of a powdered whipping agent according to the invention for the preparation of a whipped food product.

Disclosed herein is a nutrient delivery system that provides a nutritional formula for consumption. The nutrient delivery system includes a pod and a nutritional powder comprising at least one phospholipid. The nutritional formula has improved characteristics, such as decreased foaming.

Disclosed herein is a nutrient delivery system that provides a nutritional formula for consumption. The nutrient delivery system includes a pod and a nutritional powder comprising at least one phospholipid. The nutritional formula has improved characteristics, such as decreased foaming.

The present invention is related to a method of manufacturing a functional oil powder. By using cyclodextrin and a microfluidic device, not only can the required temperature and time of an emulsification step decrease, but the obtained functional oil powder also can have excellent properties of encapsulation and stability. After a storage period, the functional oil powder hardly becomes wet. Moreover, there is no grease discharge and the microorganisms can hardly grow therein. Therefore, the present invention can be applied to make the product of the functional oil.

The present invention is related to a method of manufacturing a functional oil powder. By using cyclodextrin and a microfluidic device, not only can the required temperature and time of an emulsification step decrease, but the obtained functional oil powder also can have excellent properties of encapsulation and stability. After a storage period, the functional oil powder hardly becomes wet. Moreover, there is no grease discharge and the microorganisms can hardly grow therein. Therefore, the present invention can be applied to make the product of the functional oil.

A method for crystallizing aqueous carbohydrate-containing substances, comprising: purifying the aqueous substance containing carbohydrates; mixing said aqueous substance with a water-absorbing medium; distributing the above mixture in a layer on a high temperature resistant container; heating the mixture layer of the previous step in a microwave apparatus; cooling the mixture layer; re-heating and cooling the mixture layer until it reaches a humidity of 2 to 4%; spraying the crystallized mixture-layer, removing the water-absorbing medium from the crystals obtained; and recovering said crystals. A crystallized or granular product obtained by such a crystallization method.

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-availability.