The present invention relates to evaporated milks and methods of producing evaporated milks comprising protein aggregates which contribute to the improvement of creaminess, mouthfeel and texture. Especially, the invention concerns an evaporated milk comprising caseins and whey proteins in the ratio of 90:10 to 60:40 and having a total solids content of at least 10 wt % and of less than 30 wt %, based on the total weight of the evaporated milk, wherein the caseins/whey protein aggregates have a volume-based mean diameter d(4,3) of 1-80 pm as measured by laser diffraction. Furthermore, the process for preparing an evaporated milk comprises the steps of: a) providing a liquid evaporated milk at a temperature below 25 C., said evaporated milk comprising caseins and whey proteins in the ratio of 90:10 to 60:40 and having a total solids content of at least 10 wt % and of less than 30 wt %, based on the total weight of the evaporated milk; b) adjusting pH of the evaporated milk provided in step a) in the range of 5.7 to 6.4; c) subjecting the evaporated milk obtained in step b) to a heat sterilization treatment at a temperature above 100 C.; d) cooling the evaporated milk obtained in step c) below 70 C. A food or beverage containing the milk as well as the use of the milk for producing a food or beverage are also disclosed.

The present invention relates to evaporated milks and methods of producing evaporated milks comprising protein aggregates which contribute to the improvement of creaminess, mouthfeel and texture. Especially, the invention concerns an evaporated milk comprising caseins and whey proteins in the ratio of 90:10 to 60:40 and having a total solids content of at least 10 wt % and of less than 30 wt %, based on the total weight of the evaporated milk, wherein the caseins/whey protein aggregates have a volume-based mean diameter d(4,3) of 1-80 pm as measured by laser diffraction. Furthermore, the process for preparing an evaporated milk comprises the steps of: a) providing a liquid evaporated milk at a temperature below 25 C., said evaporated milk comprising caseins and whey proteins in the ratio of 90:10 to 60:40 and having a total solids content of at least 10 wt % and of less than 30 wt %, based on the total weight of the evaporated milk; b) adjusting pH of the evaporated milk provided in step a) in the range of 5.7 to 6.4; c) subjecting the evaporated milk obtained in step b) to a heat sterilization treatment at a temperature above 100 C.; d) cooling the evaporated milk obtained in step c) below 70 C. A food or beverage containing the milk as well as the use of the milk for producing a food or beverage are also disclosed.

The present invention provides a curcumin-containing composition in which aggregation upon storage is suppressed or prevented.

The object can be attained by a composition comprising curcumin, gum arabic, modified starch, and water, and having a median diameter of 1 m or less.

The present invention provides a curcumin-containing composition in which aggregation upon storage is suppressed or prevented.

The object can be attained by a composition comprising curcumin, gum arabic, modified starch, and water, and having a median diameter of 1 m or less.

Particles of a calcium salt having a median particle diameter of less than 100 m have been found to enhance the taste of food products, including confectionery products. Sensory testing within tasting panels is described in relation to chocolate products.

Particles of a calcium salt having a median particle diameter of less than 100 m have been found to enhance the taste of food products, including confectionery products. Sensory testing within tasting panels is described in relation to chocolate products.

There is described an confectionery composition comprising edible particulate material comprising from 80% to 100% by weight based on total weight of the material of a processable, microbially released, flavour acceptable bran-like material, characterized by the following parameters: (i) mean particle size by volume (Vol. MPS) of from 5 to 100 microns; (ii) volume particle size distribution (Vol. PSD) characterized by the parameters: D.sub.90,3 less than or equal to 350 microns, and D.sub.50,3 less than or equal to 50 microns, and optionally D.sub.10,3 less than or equal to 15 microns, (iii) mean particle sphericity as measured by a S.sub.mean of greater than or equal to 0.75; (iv) where processable means has oil holding capacity (OHC) of from 0.7 to 1.5; (v) where microbially released means material has common microbes below given limits (preferably free of common microbes) (vi) where flavour acceptable denotes a lipase activity (LA) and a peroxidase activity (PA) both less than or equal to 2 U/g and optionally a low degree of roasted flavour notes as defined herein. The bran-like material used in the confectionery compositions may added as a bulk ingredient to replace sugar and/or to provide confectionery fillings and/or coatings having improved hiding ability when used as layers in multilayer confectionery products.

There is described an confectionery composition comprising edible particulate material comprising from 80% to 100% by weight based on total weight of the material of a processable, microbially released, flavour acceptable bran-like material, characterized by the following parameters: (i) mean particle size by volume (Vol. MPS) of from 5 to 100 microns; (ii) volume particle size distribution (Vol. PSD) characterized by the parameters: D.sub.90,3 less than or equal to 350 microns, and D.sub.50,3 less than or equal to 50 microns, and optionally D.sub.10,3 less than or equal to 15 microns, (iii) mean particle sphericity as measured by a S.sub.mean of greater than or equal to 0.75; (iv) where processable means has oil holding capacity (OHC) of from 0.7 to 1.5; (v) where microbially released means material has common microbes below given limits (preferably free of common microbes) (vi) where flavour acceptable denotes a lipase activity (LA) and a peroxidase activity (PA) both less than or equal to 2 U/g and optionally a low degree of roasted flavour notes as defined herein. The bran-like material used in the confectionery compositions may added as a bulk ingredient to replace sugar and/or to provide confectionery fillings and/or coatings having improved hiding ability when used as layers in multilayer confectionery products.

The invention provides a sweetener composition comprising a core nano particle in association with a sweetener carbohydrate

The present invention is directed towards a solid formulation comprising a milled carotenoid, at least one hydrocolloid, a glucose syrup, sucrose and at least one water-soluble antioxidant (preferably sodium ascorbate), wherein the carotenoid is selected from the group consisting of lutein and zeaxanthin and any mixture thereof, wherein the hydrocolloid is selected from the group consisting of modified food starches and any mixtures thereof, and wherein the milled carotenoid has the following particle size distribution: D [3, 2] in the range of from 0.6 to 1.5 m and D [v, 0.5] in the range of from 1.1 to 3.5 m, all D values as measured by laser diffraction (Malvern Instruments Ltd, Malvern, UK, Mastersizer 3000) according to the Fraunhofer scattering model. This solid formulation is in form of granules which are used for dietary supplements and pharmaceuticals, such as e.g. multi-vitamin and/or multi-mineral tablets. Surprisingly these tablets show a low compression loss.