The present invention relates to processes for providing oil-filler compounds (OFC) compositions with enhanced taste and/or aromas. In particular the present invention relates to beverages containing micronized OFC particles. The present invention relates to the use of OFC in creamers, beverage powders, ready-to-drink liquid beverage preparations, or beverage capsules suitable for the production of a beverage.

The present invention relates to processes for providing oil-filler compounds (OFC) compositions with enhanced taste and/or aromas. In particular the present invention relates to beverages containing micronized OFC particles. The present invention relates to the use of OFC in creamers, beverage powders, ready-to-drink liquid beverage preparations, or beverage capsules suitable for the production of a beverage.

An embodiment of the present invention relates to protein granules containing a whey protein as a main component, the protein granules having an average particle diameter of 207 μm to 570 μm, a homogeneity U of 0.58 or less, a content ratio (volume ratio) of coarse powder having a particle diameter of 500 μm or more of 22% or less, and a content ratio (volume ratio) of fine powder having a particle diameter of 150 μm or less of 31% or less.

An embodiment of the present invention relates to protein granules containing a whey protein as a main component, the protein granules having an average particle diameter of 207 μm to 570 μm, a homogeneity U of 0.58 or less, a content ratio (volume ratio) of coarse powder having a particle diameter of 500 μm or more of 22% or less, and a content ratio (volume ratio) of fine powder having a particle diameter of 150 μm or less of 31% or less.

The object of the present invention is to provide an emulsion composition that maintains emulsion stability even after high temperature process such as sterilization (heat resistance), shows a small change in particle size distribution between before and after heating, and maintains emulsion stability even under conditions where transformation of an oil phase component (for example, solidification or crystallization of the oil phase component due to temperature drop, or melting of the oil phase component due to temperature rise) occurs (temperature drop resistance), wherein the composition is easily handled during the production process. The object is solved by an oil-in-water emulsion composition containing solid particles, a predefined surfactant, an oil phase component, and an aqueous phase component, wherein the oil phase component includes a predefined oil component and the solid particles are distributed along the interface between the oil phase component and the aqueous phase component.

An oral composition comprising at least one probiotic bacteria selected from the genera: Lactobacillus, Bifidobacterium, and Bacillus, and ferric pyrophosphate.

An oral composition comprising at least one probiotic bacteria selected from the genera: Lactobacillus, Bifidobacterium, and Bacillus, and ferric pyrophosphate.

The present invention relates to a milk concentrate comprising caseins and whey proteins in the ratio of 90:10 to 60:40, wherein the caseins/whey protein aggregates have a volume based mean diameter value Dv50 of at least 1 μm as measured by laser diffraction. The invention also relates to a process for preparing a milk concentrate comprising the steps of providing a liquid milk concentrate, adjusting pH to 5.7-6.4, heat treating for 3-300 s at 80-150° C. and cooling to <70° C. Also, the use of the milk concentrate for producing a ready-to-drink beverage, culinary sauces and concentrated milk concentrates is described.

The present invention relates to a milk concentrate comprising caseins and whey proteins in the ratio of 90:10 to 60:40, wherein the caseins/whey protein aggregates have a volume based mean diameter value Dv50 of at least 1 μm as measured by laser diffraction. The invention also relates to a process for preparing a milk concentrate comprising the steps of providing a liquid milk concentrate, adjusting pH to 5.7-6.4, heat treating for 3-300 s at 80-150° C. and cooling to <70° C. Also, the use of the milk concentrate for producing a ready-to-drink beverage, culinary sauces and concentrated milk concentrates is described.

A method for stabilize reduced glutathione using micronized curcumin, to provide a solid and liquid composition or formulation comprising a dispersion of the micronized curcumin. Also, a method for improving the oxidative stability of a peptide in a composition by adding micronized curcumin with the composition, and dispersing the micronized curcumin into the composition containing the peptide. The composition can include a chewing gum.