POWDERED FOOD CONCENTRATE CONTAINING LIQUID GEL

Abstract

The invention relates to a food powder. The food powder comprises a carrier matrix, and a dried fluid gel. The dried fluid gel comprises particles formed of polysaccharide-based hydrocolloid and optionally, a cation. The invention also relates to a process for preparing such food powder and, food product, beverage and food supplement comprising such food powder.

Description

[0001]FOOD POWDER COMPRISING A FLUID GELTECHNICAL FIELD The present invention relates generally to the field of food compositions comprisingfluid gels. For example, the present invention relates to a food powder comprising a dried fluidgel and to a process for preparing such a food powder. It also relates to a food product orbeverage or food supplement comprising such a food powder.BACKGROUND OF THE INVENTION Fluid gels are suspensions of micro particles formed of gelling polymers. Fluid gels are created when sufficient shear is applied to a gelling polymer solution during the gelation process. In the process to produce normal gels gelation occurs by allowing the solution to gel quiescently (i.e. without applying shear or other forces). Fluid gels are defined by the presence of a suspension of microgel particles. Fluid gels possess different physical properties and dimensions to normal (quiescently formed) gels. For example, fluid gels can have properties resembling those of oil droplets in emulsion-based products (see for example Frith, W., Garijo, X., Foster, T., & Norton, I. (2002). Microstructural origins of the rheology of fluid gels. Special Publication-royal Society of Chemistry). On application of small stresses (steady or oscillatory) fluid gels deform in direct proportion to the stress in a similar way to quiescently formed gels. However, above a critical stress deformation of the fluid gel is replaced with viscous flows. This is contrary to quiescently formed gels which above critical stress shatter or break (see Morris et. al. “Gelation of gellan– A review”; Food Hydrocolloids; Volume 28, Issue 2, August 2012, Pages 373-411). Generally,quiescently formed gels have higher moduli (G’ and G’’) than corresponding fluid gels (i.e., formed from the same gelling agent). In view of their unique properties, there is a growing interest in the use of fluid gels in the food and beverage category. For example, fluid gels can be used as fat replacers as they produce creamy mouthfeel without the calories of full-fat products. Fluid gels can also be used to provide free flowing beverages with the ability to suspend particles within the beverage when at rest. Fluid gels and methods to produce them are known. Fluid gels are generally produced by shearing gelling agents such as hydrocolloids during gelation. The particle size and structure of the fluid gel can be tailored by adapting the production techniques used as well as the gelling agent. For example, higher shearing rates tend to produce smaller particles. Gelling agents such as gelling polysaccharides and gelling synthetic polymers (e.g. polymers produced synthetically from monomer polymerization reactions), are well known in the production of fluid gels. Gelling polysaccharides may be modified chemically or enzymatically modified (e.g. by de-acylation type reaction) although the polymer backbone is generally unchanged and corresponds to the naturally occurring gelling polysaccharide. Gelling polysaccharides are in general preferred to gelling synthetic polymers because they are derived from natural products and so are generally more acceptable for consumers and regulatory reasons. Food products based on fluid gels are generally prepared and provided in liquid or semiliquid format and are ready for direct consumption in such a format. However, to facilitatetheir use and their transport and to extend their stability over time, it would be advantageousto prepare and provide food products based on fluid gels in powder format. To date, therewere very limited attempts to prepare food products based on fluid gels in powder formatand their preparation may appear intricate. Indeed, the drying step may negatively impact theproperties of fluid gels or even make such properties totally and irreversibly disappeared. Inaddition, it is important that the fluid gel in food powders based on fluid gel recovers itsproperties in a few minutes upon reconstitution.It would therefore be desirable to provide a food powder comprising a dried fluid gelthat retains its fluid gel properties upon drying and that recover its fluid gel properties uponreconstitution. It is also desirable that the food powder, upon reconstitution, provide foodcompositions having a dried fluid gel that reconstitutes homogenously throughout thecomposition and with the ability to suspend particles, such as solid inclusions.It is also desirable that the food powder, upon reconstitution, provide foodcompositions with good sensory properties. It is also desirable the food powder, and the dried fluid gel therein, reconstitutes in ahomogenous and functional manner by applying limited effort or shear, or even withoutapplying any effort or shear. Preferably, it would also be desirable to provide a food powder comprising a dried fluidgel prepared with gelling agent(s) derived from natural sources and / or that it is prepared with a low amount of gelling agent and / or with a limited number of gelling agent(s). Any reference to prior art documents in this specification is not to be considered an admission that such prior art is widely known or forms part of the common general knowledge in the field. SUMMARY OF THE INVENTION The object of the present invention is to improve the state of the art, and in particularto provide a food powder, a process, a food product, a beverage and a food supplement thatovercomes the problems of the prior art and addresses the needs described above, or at least to provide a useful alternative. The inventors were surprised to see that the object of the present invention could be achieved by the subject matter of the independent claims. The dependent claims further develop the idea of the present invention. Afirst aspect of the invention proposes a food powder which comprises:- a carrier matrix, and,- a dried fluid gel comprising particles formed of polysaccharide-based hydrocolloidand optionally, a cation. In a particular embodiment, the food powder comprises 40 to 99 wt%, preferably 75to 99wt% carrier matrix by dry weight. In a further embodiment, the carrier matrix of the food powder is carbohydrate-basedcarrier matrix, preferably maltodextrin. In some embodiment, the maltodextrin is having adextrose equivalent (DE) of at least 15, more preferably of 15 to 30, most preferably of 21. In some embodiment, the food powder comprises from 0.5 to 30wt.%, preferably from0.5wt.% to 20wt.%, more preferably 0.9 to 17wt.%, even more preferably from 0.9 to 7wt%, even more preferably from 0.9 to 5.5wt.%, even more preferably 0.9 to 2.5wt.% polysaccharide-based hydrocolloid by dry weight. In a further embodiment, the polysaccharide-based hydrocolloid is selected from thelist consisting of acacia gum, agar, alginate, carrageenan, cellulose, carboxymethylcellulose, colloidal microcrystalline cellulose (colloidal MCC), curdlan, furcellaran, gelatin, gellan, guar gum, konjac, locust bean gum, pectin, tamarind seed gum, tara gum, tragacanth gum xanthan gum, or a mixture thereof. In some further embodiment, the polysaccharide-based hydrocolloid is gellan, preferably low acyl gellan. In some embodiment, the cation is a multivalent cation, preferably divalent cation, more preferably a divalent metal cation. In some further embodiment, the divalent metal cation is selected from calcium, magnesium, zinc or a mixture thereof, preferably, the divalent metal cation is calcium (Ca2+). In some further embodiment, the food powder comprises from 0.9 to 40wt%,preferably 5 to 40wt.%, more preferably 5 to 8wt% cation by dry weight. In some preferred embodiment, the particles of the dried fluid gel consist entirely of polysaccharide-based hydrocolloid. In some more preferred embodiment, the particles of the dried fluid gel consistentirely of polysaccharide-based hydrocolloid and cation. In some embodiment, the food powder has a PhiTau of at least 6 Pa, preferably from 6 to 150, more preferably 6 to 25 Pa, even more preferably 6 to 16 Pa when powdered beverage is reconstituted in 100mL water at a concentration of 0.2-1wt.%, preferably 0.2- 0.6wt%, more preferably 0.2-0.3wt%, even more preferably 0.2wt% polysaccharide-based hydrocolloid in water, wherein PhiTau is measured according to the BRUCE protocol in the examples. Asecond aspect of the invention proposes a process for preparing a food powdercomprising a dried fluid gel comprising the steps of:i. providing a heated food mixture comprising an aqueous liquid, polysaccharide-basedhydrocolloid, a carrier matrix, and optionally a cation,ii. cooling while shearing the heated food mixture to form cooled food mixturecomprising a fluid gel comprising particles formed of the polysaccharide-based hydrocolloid,iii. drying the cooled food mixture to form a food powder comprising a dried fluid gel.In some embodiment, the drying step is performed by freeze drying, spray drying, roller dryingor vacuum drying. In some embodiment, the process comprises a step of evaporating thecooled food mixture between steps ii) and iii), preferably until reaching a total solid content of at least 20wt.%, preferably of 20wt.% to 45wt.%.A third aspect of the invention proposes a food product or beverage or foodsupplement comprising the food powder of the first aspect of the invention or comprising thefood powder obtainable or obtained by the process of the second aspect of the invention. In some embodiment, the food product or beverage or food supplement comprises 0.2-1wt.%, preferably 0.2-0.6wt.% polysaccharide-based hydrocolloid. It has been discovered that the invention allows to provide food powders comprisinga dried fluid gel that retains its fluid gel properties, including suspension properties upondrying and that recover its fluid gel properties, including fluid gel properties uponreconstitution. These and other aspects, features and advantages of the invention will become more apparent to those skilled in the art from the detailed description of embodiments of the invention, in connection with the attached drawings. BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 shows suspensions properties and transparency properties of final mixes ofexample 1 obtained after reconstitution in Milli-Q water of powder variants 0, 1, 2 and 3.Figure 2 shows the impact of concentration of carrier matrix (MD21) on the viscositybehaviour of the final mixes of example 2 obtained after reconstitution in Milli-Q water ofpowder variants 0.a-5-a. Figure 3 shows the Phi tau values of final mixes of example 3 obtained afterreconstitution of roller-dried fluid gel powder in Milli-Q water at ambient temperature and80°C at different gellan concentration.Figure 4 shows the suspension properties of fluid gel powder obtained by freeze drying after reconstitution in Milli-Q water. Figure 5 shows the suspension properties of fluid gel powder obtained by vacuum ovendrying after reconstitution in Milli-Q water.Figure 6 shows the suspension properties of fluid gel powder obtained by roller dryingwith nozzle DISC (figure A) and with nozzle BI-FLUID (figure B) after reconstitution in Milli-Qwater. Figure 7 shows the suspension properties of fluid gel powder obtained by spray dryingafter reconstitution in Milli-Q water.Figure 8 shows the suspension properties of reference oat latte variant A without apowder according to the invention (figure 8A) and the oat latte variant B comprising a powder according to the invention (figure 8B). Figure 9 shows BRUCE analysis of gellan and alginate fluid gels before and after UHT treatment. Figure 9A shows the results for a gellan fluid gel before and after UHT treatment. Figure 9B shows the results for an alginate fluid gel before and after UHT treatment. Figures9A and 9B show only illustrative data and do not directly relate to the present invention. Inparticular, they are presented to illustrate the concept of “steady state” or “quasi steadystate” that allows to identify the sufficiently slow speed in the frame of BRUCE method.DETAILED DESCRIPTION OF THE INVENTION As used in the specification, the words “comprise”, “comprising” and the like are to be construed in an inclusive sense, that is to say, in the sense of “including, but not limited to”, as opposed to an exclusive or exhaustive sense. As used in the specification, the word “about” should be understood to apply to each bound in a range of numerals. Moreover, all numerical ranges should be understood to include each whole integer within the range. As used herein, the singular forms “a”, “an”, and “the” include plural referents unless the context clearly dictates otherwise. As used herein, the term “substantially free” means that no more than about 10 weight percent, preferably no more than about 5 weight percent, and more preferably no more than about 1 weight percent of the excluded material is present. In a preferred embodiment, “substantially free” means that no more than about 0.1 weight percent of the excluded material remains. “Entirely free” typically means that at most only trace amount of the excluded material is present, and preferably, no detectable amount is present. Conversely, “substantially all” typically means that at least about 90 weight percent, preferably at least about 95 weight percent, and more preferably at least about 99 weight percent of the material is present. Unless noted otherwise, all percentages in the specification refer to weight percent, where applicable. Unless defined otherwise, all technical and scientific terms have and should be given the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.As used herein, the term “drink” and “beverage” are used interchangeably.As used herein, the term “carbohydrate” refers to monomeric, oligomeric andpolymeric carbohydrates. This term includes fibers.As used herein, the term “carbohydrate-based carrier matrix” refers to carrier matrix which comprises, preferably consists only of carbohydrate. As used herein, the term “ionic-gelling polysaccharide-based hydrocolloid” refers to a polysaccharide-based hydrocolloid whose gelling is modulated and / or induced by thepresence of ions, such as cations. They may also be designated as cationic-gellingpolysaccharide-based hydrocolloid, when their gelling is modulated and / or induced by the presence of cations.In a first aspect, the invention relates to a food powder which comprises:- a carrier matrix, and,- a dried fluid gel comprising particles formed of polysaccharide-based hydrocolloidand, optionally a cation. Food powder The food powder may be selected from the list consisting of dressing powder, saucepowder, beverage powder, cream powder, dessert powder, ice cream powder or acombination thereof. In a preferred embodiment, the food powder is a beverage powder. Thebeverage powder may be selected from the list consisting of dairy beverage powder, plant-based dairy beverage powder alternative, coffee beverage powder, cocoa beverage powder,malted beverage powder, tea, juice powder, soft drink powder or a mixture thereof.In some embodiment, the food powder is cold-reconstitutale and / or hot-reconstitutable. The tem “cold-reconstitutable” designates food powders may be reconstituted atambient temperature or below, in particular 25°C or below. In a preferred embodiment, theterm “cold-reconstitutable” designates food powders that may be reconstituted at atemperature of 2°C to 25°C, preferably of 4°C to 25°C, more preferably of 10°C to 25°C, evenmore preferably of 15 to 25°C, most preferably of 25°C.By “hot-reconstitutable”, it is understood that the food powder may be reconstituted at a temperature above ambient temperature, i.e. above 25°C. In a preferred embodiment, the term “cold-reconstitutable” designates food powders that may be reconstituted at atemperature of 26°C to 130°C, preferably of 30°C to 130°C, more preferably of 40°C to 130°C,even more preferably of 50°C to 130°C, even more preferably of 60°C to 100°C, even morepreferably of 70°C to 90°C, most preferably of 80°C.In some embodiment, the food powder is freeze-dried food powder. In another embodiment, the food powder is vacuum-dried food powder, in particular vacuum oven-dried food powder. In another embodiment, the food powder is roller-dried food powder. In another embodiment, the food powder is spray-dried food powder. In some embodiment, the food powder is not extruded. Dried fluid gel The food powder of the present invention comprises a dried fluid gel comprisingparticles formed of polysaccharide-based hydrocolloid and optionally cation. In some cases,the concentration of polysaccharide-based hydrocolloid in the dried fluid gel particles is from1 to 30 times, preferably 1 to 20 times, more preferably 1 to 6 times the concentration ofpolysaccharide-based hydrocolloid in the food powder. For example, the concentration ofpolysaccharide-based hydrocolloid in the particles is around 2 times the concentration of polysaccharide-based hydrocolloid in the food powder. In some embodiment, the dried fluid gel is not extruded. In some embodiment, theparticles formed of polysaccharide-based hydrocolloid and optionally cation are not extruded.The term fluid gel as used herein refers to a gel that flows when poured and holds itselftogether at rest. A fluid gel is a composition in which the bulk shear properties of the effectivemedium (i.e. the gel suspension), are different to those of the individual microgel particles, specifically the elastic and yield stress properties. These fluid gel properties can be determined by Atomic Force Microscopy (AFM) or the BRUCE method described herein. For example, fluidgels can be identified on the basis that a BRUCE shear yield stress will give a different value tothe shear yield stress measured in bulk shear rheometry. The BRUCE shear yield can be measured as outlined in the experimental section using routine techniques known to the skilled person. “Bulk shear rheometry” used here refers to standard rheometry techniques that areknown in the field for measuring shear yield stress. For example, the shear yield stress can bemeasured using bulk shear rheometry by carrying out a strain-sweep test with strain from 0.1 to 1000% at 1 Hz, measured at 20°C using an Anton Paar Rheometer, MCR series, with a CC27 Sanded geometry. Fluid gels are formed by application of a sufficiently energeticflowfield, such as byshearing, to the gelling agent in solution whilst undergoing conformational transition andconsequent aggregation i.e. during setting of the gel. Typically, the flow field is applied usinga rheometer or shear mixer during the cooling process. Fluid gels can be referred to as structured liquids or weak gels. Fluid gels can be described as wet, sot granular material or soft microgel particle suspensions. Fluid gels comprise particles formed of the gelling substance (e.g. gellan) suspended in a bulk solvent phase such as an aqueous liquid. The gel particles provide the structural properties of fluid gels. The term “dried fluid gel” as used herein refers to a fluid gel in the form of a powder. In particular, it refers to a fluid gel which has undergone a drying step such that a powder is obtained. In some embodiment, the dried fluid gel is freeze-dried fluid gel. In anotherembodiment, the dried fluid gel is vacuum-dried fluid gel, in particular vacuum oven-driedfluid gel. In another embodiment, the dried fluid gel is roller-dried fluid gel. In anotherembodiment, the dried fluid gel is spray-dried fluid gel. In some embodiment, the fluid gel of the beverage of the invention comprises particlesformed from and polysaccharide-based hydrocolloid and cations, preferably multivalentcations, more preferably divalent cations such as calcium. That is, the particles of the fluid gelare composed of polysaccharide-based hydrocolloid chains cross-linked together by thecations preferably multivalent cations, more preferably divalent cations such as calcium.The fluid gel beverages of the invention may have a balance of properties. The balanceof properties may provide the food composition, preferably beverage, with the desiredcharacteristics upon reconstitution of the food powder in an aqueous liquid. The desiredcharacteristics will be determined by the type of targeted food composition, in particularbeverage. For example, in some food compositions, in particular some beverages, the desiredcharacteristics may include being poorable / drinkable, the ability to suspend solid particles and a clean mouth feel (e.g. no particles felt), and a viscosity that is low enough to be palatable (e.g. no thicker than a smoothie). In some embodiments, the food powder of the invention has a pH of at least 3, forexample at least 3.5, preferably at least 4. In some embodiments, the food powder of theinvention has a pH of from 3 to 8, for example from 3.5 to 7 and preferably of from 4 to 7.In some embodiments, the food powder provides a food composition which has a pHof at least 3, for example at least 3.5, preferably at least 4. In some embodiments, the foodpowder of the invention has a pH of from 3 to 8, for example from 3.5 to 7 and preferably offrom 4 to 7, when the food powder is reconstituted in 100mL water at a concentration of 0.2-1wr.%, preferably 0.2-0.6wt%, more preferably 0.2-0.3wt%, even more preferably 0.2wt%polysaccharide-based hydrocolloid to form the food composition. In a further embodiment,the water used for the reconstitution of the food powder is at 25°C and / or at a pH of 7.For example, pH may be measured using a pH probe at 25 °C. The pH probe may be ahandheld pH probe with a gel electrolyte such as a Ph110 pH meter from VWR. The pH probe may be calibrated the same day. The pH may be measured on the food composition obtained after full solubilisation of the powder in hydrophilic liquid, in particular water. Without wishing to be bound by theory, it is proposed that the pH of the food powdermay affect the binding between the polysaccharide-based hydrocolloid and the cation (if any)and so effect the fluid gel properties. The pH is preferably chosen to provide optimumproperties such as in terms of calcium binding, viscosity and / or the ability to suspend particles in the food composition obtained after reconstitution of the food powder in an aqueous liquid, even after drying step. In some embodiments, the dried fluid gel particles formed of polysaccharide-basedhydrocolloid and divalent cations in the dried fluid gel have a particle size of 10 to 1000 µmsuch as from 20 to 500 µm, preferably from 30 to 100 µm.In some embodiments, the food powder provides a food composition, wherein thefluid gel particles of the food compositions fluid gel particles formed of polysaccharide-basedhydrocolloid and divalent cations in the dried fluid gel have a particle size of 10 to 1000 µmsuch as from 20 to 500 µm, preferably from 30 to 100 µm, when the food powder isreconstituted in 100mL water at a concentration of 0.2-1wt.%, preferably 0.2-0.6wt%, more preferably 0.2-0.3wt%, even more preferably 0.2wt% polysaccharide-based hydrocolloid toform the food composition. . In a further embodiment, the water used for the reconstitutionof the food powder is at 25°C and / or at a pH of 7. The particle size as used herein refers to a volume mean average particle size. Particlesize may be measured by microscopy and visual inspection. For example, a microscopy imagemay be taken using a Axioplan microscope. The largest dimension of 2-5 particles in the imageis determined by eye using a scale bar and a mean average is calculated. The images may be stained before analysis, for example may be stained by toluidine blue.The particles of the dried fluid gel have a range of sizes (i.e. they are not completelyuniform or identical in size). In some embodiments, the particle size of the particles of the dried fluid gel discussed above refers to a volume-based particle size from d10 to d90. That is, the particle sizes above are the sizes of the particles between the 10th(i.e. d10) and 90th(i.e. d90) percentiles of the overall particle size distribution. Fluid gels with the particle sizes mentioned can be prepared by adjusting the production parameters as is well known in the field. For example, it is well known that the cooling rate, shear speed and paddle type affect the particle size and distribution of a fluidgel. In particular, for the preferred particle sizes, a mixer capable of high shearing rates canbe used to produce the desired fluid gel. Suitable mixers include Ystral mixer, Mondomix PinStirrer, Silverson L5M-A. Fluid gels made using a rheometer have larger particle sizes such asgreater than 500 µm. In this way, the beverages of the invention have good stability properties to drying,including heat treatment conditions of drying in combination with good sensory propertiesand can be produced on an industrial scale. The viscosity of a fluid gel beverage varies depending on the shear rate. At low shearthe viscosity of a fluid gel may be relatively high and at high shear the viscosity is much lower.In this way, when a food composition (e.g. beverage) with fluid gel is at rest (e.g. low shear)the food composition (e.g. beverage) with fluid gel has the ability to support particles andwhen the food composition (e.g. beverage) with fluid gel is being consumed (e.g. high shear) the food composition (e.g. beverage) with fluid gel pours and behaves as a normal food composition (e.g. beverage). In one embodiment, the food powder provides a food composition with a viscosity ina steady shear measurement of at least 10, at least 100, at least 500, preferably at least 1,000mPa.s measured at a shear rate of 0.11 / s, when the food powder is reconstituted in 100mLwater at a concentration of 0.2-1wt.%, preferably 0.2-0.6wt%, more preferably 0.2-0.3wt%,even more preferably 0.2wt% polysaccharide-based hydrocolloid to form the foodcomposition. In a further embodiment, the water used for the reconstitution of the foodpowder is at 25°C and / or at a pH of 7. In one embodiment, the food powder provides a food composition with a viscosity ina steady shear measurement of at most 30,000, at most 20,000, preferably at most 10,000mPa.s measured at a shear rate of 0.11 / s, when the food powder is reconstituted in 100mLwater at a concentration of 0.2-1wt.%, preferably 0.2-0.6wt%, more preferably 0.2-0.3wt%,even more preferably 0.2wt% polysaccharide-based hydrocolloid in water. In a furtherembodiment, the water used for the reconstitution of the food powder is at 25°C and / or at apH of 7.In one embodiment, the food powder provides a food composition with a viscosity inthe range 100 to 15,000 mPa.s, such as 1,000 to 10,000 mPa.s measured at a shear rate of 0.11 / s, when the food powder is reconstituted in 100mL water at a concentration of 0.2-1wt.%,preferably 0.2-0.6wt%, more preferably 0.2-0.3wt%, even more preferably 0.2wt%polysaccharide-based hydrocolloid to form the food composition. In a further embodiment, the water used for the reconstitution of the food powder is at 25°C and / or at a pH of 7. In one embodiment, the food powder provides a food composition with a viscosity ina steady shear measurement of at least 1, at least 5, preferably at least 10 mPa.s measured ata shear rate of 100 1 / s, when the food powder is reconstituted in 100mL water at aconcentration of 0.2-1wt.%, preferably 0.2-0.6wt%, more preferably 0.2-0.3wt%, even morepreferably 0.2wt% polysaccharide-based hydrocolloid to form the food composition. In afurther embodiment, the water used for the reconstitution of the food powder is at 25°C and / or at a pH of 7. In one embodiment, the food powder provides a food composition with a viscosity ina steady shear measurement of at most 1000, at most 500, preferably at most 100 mPa.smeasured at a shear rate of 1001 / s, when the food powder is reconstituted in 100mL waterat a concentration of 0.2-1wt.%, preferably 0.2-0.6wt%, more preferably 0.2-0.3wt%, evenmore preferably 0.2wt% polysaccharide-based hydrocolloid to form the food composition. Ina further embodiment, the water used for the reconstitution of the food powder is at 25°C and / or at a pH of 7. In one embodiment, the food powder provides a food composition with a viscosity inthe range 1 to 1000 mPa.s, such as 10 to 1000 mPa.s measured at a shear rate of 100 1 / s,when the food powder is reconstituted in 100mL water at a concentration of 0.2-1wt.%, preferably 0.2-0.6wt%, more preferably 0.2-0.3wt%, even more preferably 0.2wt%polysaccharide-based hydrocolloid to form the food composition. In a further embodiment,the water used for the reconstitution of the food powder is at 25°C and / or at a pH of 7. In one embodiment, the food powder provides a food composition with a viscosity at0.1 / s and a viscosity at 100 1 / s as defined above, when the food powder is reconstituted in100mL water at a concentration of 0.2-1wt.%, preferably 0.2-0.6wt%, more preferably 0.2- 0.3wt%, even more preferably 0.2wt% polysaccharide-based hydrocolloid to form the foodcomposition. In a further embodiment, the water used for the reconstitution of the foodpowder is at 25°C and / or at a pH of 7. .In particular the food powder provides a food composition with a viscosity in therange 1,000 to 10,000 mPa.s measured at a shear rate of 0.1 1 / s, when the food powder isreconstituted in 100mL water at a concentration of 0.2-1wt.%, preferably 0.2-0.6wt%, morepreferably 0.2-0.3wt%, even more preferably 0.2wt% polysaccharide-based hydrocolloid toform the food composition, and the food powder provides a food composition with a viscosityin the range 10 to 100 mPa.s measured at a shear rate of 100 1 / s, when the food powder isreconstituted in 100mL water at a concentration of 0.2-1wt.%, preferably 0.2-0.6wt%, morepreferably 0.2-0.3wt%, even more preferably 0.2wt% polysaccharide-based hydrocolloid toform the food composition. In a further embodiment, the water used for the reconstitution ofthe food powder is at 25°C and / or at a pH of 7. The viscosity value may be the value recorded at 20^C in a steady shear measurement.For example, the viscosity may be measured using an Anton Paar Rheometer, MCR series, witha CC27 Sanded geometry. The shear rate applied may start from 0.01 to 300 s-1 and pointsmay be recorded at a rate of 10 pts / decade. The viscosity is measured on food compositionobtained by reconstituting food powder in 100mL water at a concentration of 0.2-1wt.%,preferably 0.2-0.6wt%, more preferably 0.2-0.3wt%, even more preferably 0.2wt% polysaccharide-based hydrocolloid. Such measurements are described in the worked examples of the present case, andexemplary results are set out in Figure 2.In one embodiment, the food powder provides a food composition with a PhiTau valueof at least 6 Pa, for example at least 10 Pa and preferably at least 20 Pa, when the food powderis reconstituted in 100mL water at a concentration of 0.2-1wt.%, preferably 0.2-0.6wt%, morepreferably 0.2-0.3wt%, even more preferably 0.2wt% polysaccharide-based hydrocolloid toform the food composition. In a further embodiment, the water used for the reconstitution ofthe food powder is at 25°C and / or at a pH of 7. In one embodiment, the food powder provides a food composition with a PhiTau valueof at most 150 Pa, preferably at most 100 Pa, for example at most 75 Pa and preferably atmost 25 Pa, more preferably at most 16Pa when the food powder is reconstituted in 100mLwater at a concentration of 0.2-1wt.%, preferably 0.2-0.6wt%, more preferably 0.2-0.3wt%, even more preferably 0.2wt% polysaccharide-based hydrocolloid to form the foodcomposition. In a further embodiment, the water used for the reconstitution of the foodpowder is at 25°C and / or at a pH of 7. In some embodiments, the PhiTau value of the food composition provided by the foodpowder is within a range taken from any of the upper and lower limits described above. Forexample, the PhiTau value of the food composition provided by the food powder may be from6 to 75 Pa, preferably from 6 to 25 Pa.The term “PhiTau” as used herein is as shorthand term for a compound parametermade up of the yield stress (Tau) and the packing fraction (Phi). Specifically, PhiTau is used to refer to the parameter: 2 x Phi(2 / 3)x Tau Tau is the shear yield stress and Phi is the bulk volume fraction of gel particles. PhiTau provides a quantitative measure of the ability of a fluid gel to support particles at a given concentration. Higher PhiTau values indicates a fluid gel that is more able to support particles. PhiTau can be measured by the BRUCE method as outlined in detail in the examplessection. Preferably, PhiTau is measured at 20°C. Traditional shear rheometry processes whenapplied to fluid gels measures the (weaker) stresses between discrete fluid gel particles. Thisis because the fluid gel particles can roll relative to each other without deforming in this typeof shear experiment. The BRUCE method measures the true yield stress of the fluid gelparticles which are destroyed in the measurement process. For normal continuous gels (e.g. those produced under quiescent condition), wherethere are no particles, the shear yield stress measurement carried out using bulk shearrheometry (described above) should provide the same Tau value as the measurementsprovided by BRUCE method. For fluid gels, the shear yield stress (Tau) values will be different using the bulk shear rheometry and BRUCE measurements because they are measuringdifferent physical properties. To obtain the Tau value from the BRUCE measurement, the Phivalue is estimated based on the powder packing literature at about 50% packing. Alternatively, Tau for a fluid gel can be directly obtained in Atomic Force Microscopy (AFM). Ahigh PhiTau value (e.g. 6 to 75 Pa, preferably from 6 to 25 Pa, more preferably 6 to16 Pa), a low viscosity at rest (e.g. 1,000 to 10,000 mPa.s measured at a shear rate of 0.11 / s)and a high viscosity when poured (e.g. 10 to 100 mPa.s measured at a shear rate of 1001 / s)are a preferred combination of physical properties for food composition, in particularbeverage, containing fluid gels. Polysaccharide-based hydrocolloid As mentioned above, the food powder of the present invention comprises a dried fluidgel comprising particles formed of polysaccharide-based hydrocolloid and, optionally a cation. In an embodiment, the polysaccharide-based hydrocolloid of the dried fluid gel particles is selected from the list consisting of acacia gum, agar, alginate, carrageenan, cellulose, carboxymethylcellulose, colloidal microcrystalline cellulose (colloidal MCC), curdlan, furcellaran, gelatin, gellan, guar gum, konjac, locust bean gum, pectin, tamarind seed gum,tara gum, tragacanth gum xanthan gum, or a mixture thereof.Preferably, the polysaccharide-based hydrocolloid of the dried fluid gel particles isionic-gelling polysaccharide-based hydrocolloid, in particular is selected from the listconsisting of alginate, gellan, pectin, carrageenan, carboxymethylcellulose or a mixturethereof. Gellan may be low acyl or high acyl gellan, preferably low acyl gellan. The pectin may be low methoxyl or hight methoxyl pectin, preferably low methoxyl pectin. In some embodiments, the particles of the dried fluid gel consist entirely ofpolysaccharide-based hydrocolloid. Preferably, the polysaccharide-based hydrocolloid isionic-gelling polysaccharide-based hydrocolloid. In some alternative embodiments, the particles of the dried fluid gel consist entirely ofpolysaccharide-based hydrocolloid and cation. Preferably, the polysaccharide-basedhydrocolloid is ionic-gelling polysaccharide-based hydrocolloid. In a more preferred embodiment, the polysaccharide-based hydrocolloid of the dried fluid gel particles comprises gellan. In this embodiment, the dried fluid gel of the food powderof the invention comprises particles formed of gellan and optionally cation. In particular, thedried fluid gel particles may also be formed of additional components such as other gelling agents or aqueous liquids. That is, the dried fluid gel particles may be formed of gellan, optional cation and other components. In an embodiment, the cation is not optional. In a most preferred embodiment, the polysaccharide-based hydrocolloid of the dried fluid gel particles consists only of gellan. In this embodiment, the particles of the dried fluid gel consist entirely of gellan or consist entirely of gellan and cation. That is, the particles of the dried fluid gel are formed solely from gellan or are formed solely from gellan and the cation. Put another way, the particles of the dried fluid gel are substantially free from any otherhydrocolloid different from gellan. Preferably, the particles of the dried fluid gel are entirelyfree from any other hydrocolloid different from gellan. For examples, the particles of the dried fluid gel do not comprise any of the following hydrocolloid: acacia gum, agar, alginate, carrageenan, cellulose, carboxymethylcellulose, colloidal microcrystalline cellulose (colloidalMCC), curdlan, furcellaran, gelatin, guar gum, konjac, locust bean gum, pectin, tamarind seedgum, tara gum, tragacanth gum, xanthan gum and combination thereof.The dried fluid gel particles may not comprise any of these other hydrocolloidsdifferent from gellan. However, hydrocolloids different from gellan may be present in the foodpowder or in the bulk of the final food composition obtained after reconstitution for exampleto act as thickeners or to provide solid inclusions (e.g. alginate beads). In an embodiment, thefood powder is substantially free from any of these other hydrocolloids different from gellan,preferably the food powder is entirely free from any of these other hydrocolloids differentfrom gellan. Gellan, as referred to as gellan gum, refers to products derived from the extracellularpolysaccharide produced by fermentation of the organism Sphyngomona (formerlyPseudomonas) elodea. The polysaccharide that forms the basis of gellan has a repeat unitwhich consists of two residues of D-glucose and one of each residue of L-rhamnose and D-glucuronic acid. Gellan products can be prepared by chemically modifying the polysaccharideproduced by fermentation such as by diacylation of side chains. Generally chemical modification affects side chain groups and the polysaccharide back bone remain intact. Gellan products are generally put into two categories, low acyl and high acyl depending on numberof acetate groups attached to the polymer.Gellan is also known as Gellan Gum. Gellan may be referred to as E418 (European foodstandards additive number) or [D-Glc(β1→4)D-GlcA(β1→4)D-Glc(β1→4)L-Rha(α1→3)]n.In some embodiment, the gellan used in the invention is a low acyl gellan. In particular,the gellan may have less than 50% acylation, preferably less than 25% acylation. In someembodiment, the gellan has more than 1% acylation, preferably more than 10% acylation. The acylation of the gellan may be within a range taken from the upper and lower limits above. For example, the gellan may have an acylation of from 1 to 50%, preferably from 10 to 25 %. In this way, the crosslinking of gellan with the cation such as calcium may be increased, and the resistance to drying step conditions may be improved. In some embodiments, the gellan has a molecular weight, such as an averagemolecular weight of 100,000 to 500,000 Da, preferably from 200,000 to 300,000 Da.The use of gellan is preferred for the invention for several reasons. It has low negativeimpact on the appearance of the final food composition as it has good transparency. It haslow negative impact on the sensory properties of the final food composition. It can providefunctional fluid gels at low concentration and that remain functional after drying,reconstitution or even after high temperature. The good heat stability of gellan in fluid gelapplication makes possible to reconstitute the food powder in hot liquid / beverage or makespossible the use of the food powder in the preparation of products intended to be treated athigh temperature (e.g UHT) while keeping good fluid gel properties in the end product. Advantage of gellan, including heat-stability, are further elaborated in the pending PCTapplication: PCT / EP2023 / 085501. Finally, gellan has good consumer acceptance compared toother hydrocolloids. In some embodiments, the food powder comprises from 0.5 to 30wt.%, preferablyfrom 0.5wt.% to 20wt.%, more preferably 0.9 to 17wt.%, even more preferably from 0.9 to7wt%, even more preferably from 0.9 to 5.5 wt.%, even more preferably 0.9 to 2.5wt.%polysaccharide-based hydrocolloid by dry weight of the food powder. The concentration of polysaccharide-based hydrocolloid, such as gellan, can be used to adjust the properties of the food powder, and so the properties of the food composition obtained after reconstitution of the food powder. For example, at higher concentrations, upon reconstitution, higher viscosity of the bulk solvent phase may be provided due to thethickening effect of free hydrocolloid, such as free gellan. It is desirable to be able to usevariable amounts of hydrocoloids (e.g. gellan) and still provide the beneficial properties (e.g. particle or solid inclusion suspension ability, good sensory properties) as this allows the use of an amount suitable for providing the desired viscosity to the end composition. In this way, it is proposed that the concentration ranges provide food compositions upon reconstitution of the food powder with sufficient yield stress properties for suspensionof particles whilst also limiting the viscosity such that the food composition (e.g. beverage)has the desired flowing consistency when shear is applied (e.g. by pouring). Cation As mentioned above, the dried fluid gel of the food powder comprises particles formed of polysaccharide-based hydrocolloid and optionally, a cation. In some embodiment, the cation is not optional. Hence, the dried fluid gel of the food powder comprises particles formed of polysaccharide-based hydrocolloid and a cation. In some embodiment, the cation may be multivalent cation.In some embodiment, the cation may be divalent cation. The term divalent cationrefers to a positively charged species with a 2+ charge. In some embodiments the divalent cation may be a divalent metal cation. In some embodiments, the divalent metal cation is selected from calcium, magnesium, zinc, copper, iron, or a mixture thereof. Preferably, the divalent metal cation is calcium (Ca2+). Without wishing to be bound by theory, it is proposed that the multivalent cations, inparticular divalent cations act to cross link the polymer chains of ionic-gelling hydrocolloids,such as gellan, to provide microgel particles in solution before drying and upon reconstitutionafter drying. In particular, it is proposed that multivalent cations, in particular divalent cationsstabilise ionic-gelling hydrocolloids, such as gellan, by adding electrostatic stabilisation to thefolded helices. It is also considered that the inclusion of some multivalent cations, in particulardivalent cations allows lower concentrations of ionic-gelling hydrocolloids, such as gellan, toform fluid gels than is possible for hydrocolloids alone. In some embodiments, the divalent metal cation is provided as an added metal salt i.e. provided by the addition of an exogenous metal salt. Preferably, the metal salt is soluble. Examples of soluble metal salts include calcium chloride hydrate (i.e. CaCl2.(H2O)nwhere n is from 1 to 5, preferably n is 2), calcium acetate hydrate (i.e. CaOAc.H2O), calcium lactate hydrate (e.g. pentahydrate), calcium glycerophosphate, tricalcium citrate tetrahydrate, or calcium sulfate. Preferably, the metal salt is selected from calcium chloride hydrate (i.e. CaCl2.(H2O)n where n is from 1 to 5, preferably n is 2), calcium acetate hydrate (i.e. CaOAc.H2O), calcium lactate hydrate (e.g. pentahydrate), and calcium glycerophosphate. More preferably, the metal salt is calcium chloride hydrate, such as calcium chloride dihydrate. The pH may affect the solubility of the metal salt. In some embodiments, the metalsalt may have a solubility of at least 10 mM in water at 25°C and pH 7, preferably at least 100and preferably at least 200 nM in water at 25°C and pH 7.Low- or in-soluble metal salts may be used in combination with a hydrolysing agentsuch as a slow hydrolysing or slow releasing acid e.g a GDL or fat-coated acid. In some embodiments, the food powder comprises from 0.9 to 40wt%, preferably 5 to 40wt.%, more preferably 5 to 8wt% cation by dry weight of food powder. In an embodiment, the weight ratio between the polysaccharide-based hydrocolloidand the cation is of 0.1:1.4 to 1:15, preferably of 0.1:0.7 to 1:8.In this way, upon reconstitution of the food powder, the fluid gel exhibits good physical properties for the targeted food composition, especially beverage such as low viscosity whilst maintaining the ability to suspend particles, even upon reconstitution after drying. In particular, it is believed that at the abovementioned cation content range, the amount of cross-linking formed between the cation and ionic-gelling polysaccharide-based hydrocolloid, such as gellan, is optimal such that the fluid gel has optimised viscosity and remains stable after drying step conditions upon reconstitution. Without wishing to be bound by theory, it is believed that at lower concentration of cation, in particular calcium, the amount ofcrosslinking is low, leaving ionic-gelling hydrocolloid, such as gellan, in the bulk aqueous liquidwhich increases viscosity and when the content of cation, preferably calcium is higher the binding sites are saturated and so crosslinking is less efficient. In some embodiments, the other component of the food powder may include cation, in particular multivalent cation, more particularly divalent cation, even more particularly calcium and so additional cation, in multivalent cation, more particularly divalent cation, even more particularly calcium calcium does not need to be added. For example, if the food powdercomprises powdered milk or powdered plant-based milk (e.g. oat milk) or other dairyingredients in powder form that contain the required level of calcium, calcium does not need to be further added to provide a food powder of the present invention. Carrier matrix The food powder further comprises a carrier matrix. The carrier matrix is food grade, i.e. the carrier matrix is suitable and safe for humanconsumption. Therefore, the carrier matrix is not unsuitable for human consumption and doesnot comprise any ingredient which is unsuitable for human consumption, such as toxic ingredients. The carrier matrix allows effective reconstitution of the food powder, including its fluidgel. In particular, the carrier matrix ensures that the fluid gel unfolds homogenouslythroughout the entire food composition in the container upon reconstitution. As aconsequence, the fluid gel properties, including ability to suspend particles, is recoveredthroughout the entire food composition upon reconstitution.In the absence of carrier matrix, the fluid gel is not effectively reconstituted or isreconstituted heterogeneously in the food composition. In this case, a good reconstitutioncannot be achieved without applying high shear and effort or even by applying high hear andeffort. First, this negatively impacts the functionality of the food composition obtained afterreconstitution. Indeed, the fluid gel properties are not recovered at all or at least notrecovered throughout the entire food composition after reconstitution of the food powder.For example, particles (e.g. solid inclusions) cannot be suspended throughout the foodcomposition after reconstitution of the food powder. Second, without wishing to be boundby theory, this may negatively impact the sensory properties of the food composition obtained after reconstitution. Indeed, an unpleasant texture with zones of higher viscosity in the composition may be obtained. These zones of higher viscosity may result in a grainy texture. In some embodiment, the carrier matrix is a glass-forming food composition. In a preferred embodiment, the carrier matrix is carbohydrate-based carrier matrix. Acarbohydrate-based carrier matrix allows effective reconstitution of the powder throughoutthe entirety of the food composition obtained after reconstitution without requiring theapplication of high shear rate, for example with the use of any blender. The carbohydrate-based carrier matrix is preferably maltodextrin. In a preferred embodiment, the maltodextrinhas a dextrose equivalent (DE) of at least 15, more preferably of 15 to 30, most preferably of21. For example, the dextrose equivalent value may for example be measured by the Lane-Eynon method. Maltodextrin as disclosed herein has been shown to be very effective at providing aneffective, instant, effortless, and homogenous reconstitution of the fluid gel of the foodpowder throughout the entire food composition obtained after reconstitution. The fluid gelof the food composition remains functional after reconstitution and the food compositionwith maintained fluid gel properties is obtained after reconstitution in presence ofmaltodextrin as carrier matrix. For example, the food composition maintains the ability to suspend particles such as solid inclusions after reconstitution. In an embodiment, the food powder comprises 40 to 99 wt%, preferably 75 to 99wt%carrier matrix by dry weight of the food powder.In an embodiment, the food powder comprises a weight ratio between the carriermatrix and the polysaccharide-based hydrocolloid of 5:0.1 to 5:1, preferably of 10:0.1 to 10:1.In an embodiment, the food powder comprises a weight ratio between the carrier matrix and the dried fluid gel particles of 0.3 to 4.5 (if cation added in 1M solution),preferably of 1.2 to 11.9 (if cation added in powder)In a second aspect, the invention relates to a process for preparing a food powder comprising a dried fluid gel.The process to produce a food powder comprising a dried fluid gel comprising the stepsof :i. providing a heated food mixture comprising an aqueous liquid, polysaccharide-basedhydrocolloid, a carrier matrix, and optionally a cation, ii. cooling while shearing the heated food mixture to form cooled food mixturecomprising a fluid gel comprising particles formed of the polysaccharide-based hydrocolloid and / or optionally cation,iii. drying the cooled food mixture to form a food powder comprising a dried fluid gel.The food powder, the cation, the polysaccharide-based hydrocolloid, the carrier matrix, the dried fluid gel and the particles may be respectively food powder, cation, polysaccharide-based hydrocolloid, carrier matrix, dried fluid gel and particles as provided inthe first aspect of the invention. In particular, the particle size of the fluid gel particles of thecooled food mixture, the pH of the heated food mixture or cooled food mixture, the viscosity of the cooled food mixture may be as provided for the food composition and / or food powder in the first aspect of the invention. In some embodiment, the aqueous liquid in step i) is free from alcohol.The step of providing a heated food mixture (step i above), may comprise heating a food mixture from 60 to 90 °C, preferably from 70 to 80 °C. As used herein, the food mixture corresponds to the combination of one or several of the following components: aqueousliquid, polysaccharide-based hydrocolloid, carrier matrix and cation. The heating is carried outafter the aqueous liquid is provided for the preparation of the food mixture. The heating may be carried out before or after cation is added to the food mixture comprising at least theaqueous liquid. The heating step may be carried out before or after polysaccharide-basedhydrocolloidis added to the food mixture food mixture comprising at least the aqueous liquid. The heating may be carried out before or after carrier matrix is added to the food mixture comprising at least the aqueous liquid. Preferably, the heated food mixture is prepared asfollows: the aqueous liquid is heated, then polysaccharide-based hydrocolloid is added andsubsequently the carrier matrix and optionally cation is / are added before the shearing step(step ii) is performed. During the heating step, the polysaccharide-based hydrocolloid may behydrated. The shearing step (step ii above) is preferably carried out at high shearing speeds. Forexample, the shearing rate may be 400 to 10,000 rpm, preferably from 500 to 800 ppm or from 4000 to 8000 rpm. The shearing step may also be carried out by shearing through a nozzle. The cooling (step ii above) may be carried out at temperatures from 80 to 90 °C down to 15 to 25 °C, such as cooling from 60 to 70 °C down to 18 to 22 °C. Different shearing methods and different rates of cooling can be used to adjust the particle size of the fluid gel. It has been found that the gellan based fluid gels of the invention are surprising stable to drying step for the various particle sizes produced. Additional food components not mentioned in step i above may be added at any point during steps i and ii in the heated food mixture or cooled food mixture. That is, additional food components may be added after the fluid gel is formed (i.e. after step 2ii before the drying step (step iii). The preferences provided in the first aspect of the invention above for the food powder aspect of the invention apply equally to the process claim of the second aspect of the invention where relevant. For example, the amounts of polysaccharide-based hydrocolloid disclosed in the first aspect of the invention for the food powder may be the same in the process of the second aspect of the invention. The drying step (step iii) is performed by freeze drying, spray drying, roller drying orvacuum drying. The vacuum drying is preferably vacuum oven drying. In a preferredembodiment, the drying step is performed by freeze drying, spray drying or roller drying. It has been discovered that the process of the invention provides food powder with functional fluid gel particles. In particular, the fluid gel particles retain their fluid gel properties even after drying, evaporation (if any) and after reconstitution of the food powder in an aqueous liquid. Upon reconstitution of the food powder in an aqueous liquid, a food composition with fluid gel properties and good sensory properties is obtained. In particular, the fluid gel of the food composition maintains the ability to suspend particles, such as solid inclusions, even after they underwent drying, evaporation (if any) and reconstitution in an aqueous liquid. In addition, the process of the invention provides food powder with good reconstitution properties. In particular, the fluid gel of the food powder unfolds effortlessly (i.e. without applying shear), instantly (i.e. in few seconds) and homogeneously throughoutthe entire volume of the food composition upon reconstitution in an aqueous liquid. The fluidgel obtained upon reconstitution may also have good transparency properties.In some embodiments, the process comprises a step of evaporating the cooled foodmixture between steps ii) and iii). Preferably, the evaporation step is performed until reachinga total solid content of at least 20wt.%, preferably of 20wt.% to 45wt.%, more preferably38wt.% to 45wt.%. In an embodiment, the evaporation of the cooled food mixture may be performed at a temperature below 70°C, preferably at a temperature of 60°C to 70°C. This temperature range ensures microbiological safety while avoiding the fluid gel properties to deteriorate. In some embodiment, the heated food mixture has a total solid content of at least20wt.%, preferably of 20wt.% to 45wt.%, more preferably 38wt.% to 45wt.%. In this embodiment, a step of evaporation may not be required. In some embodiment, the fluid gel particles fill from 25 to 75%, preferably from 40 to 60% such as about 50% of the total volume of the cooled food mixture. In some embodiment, the heated food mixture is not precipitated. In someembodiment, the cooled food mixture is not precipitated. In some embodiment, the food powder comprising a dried fluid gel is not milled and / or ground after step iii). This may limit the loss of fluid gel properties. Indeed, grinding and millingmay negatively impact the fluid gel properties by breaking down the fluid gel structure.In some embodiment, the food powder is not extruded. In some embodiment, the dried fluid gel is not extruded. In some embodiment, the particles formed of polysaccharide-based hydrocolloid and optionally cation are not extruded.In some embodiment, the process does not comprise any step of extrusion. In a third aspect, the invention relates to a food product or beverage or foodsupplement comprising the food powder of the first aspect of the invention or, a food powderobtained or obtainable by the process of the second aspect of the invention. The addition of the food powder in the formulation of food products or beverages orfood supplements provide them with fluid gel properties while maintaining acceptablesensory properties. For example, the food products or beverages or food supplements mayexhibit ability to suspend particles such as solid inclusion.In particular, the food product or beverage or food supplement may be liquid or semi-liquid. Despite their liquid or semi-liquid texture, it is possible to suspend particles such assolid inclusion in a stable way within their volume, thanks to the addition of the food powderin the formulation of said food products, beverages or food supplements.In an embodiment, the food product may be selected from the list consisting of broth, fruit and / or vegetable puree, confectionery product, ice cream, sherbet, culinary cream, sauce, dressing, cheese, fermented dairy product, dairy dessert, petfood product, dairy dessert, nutritional bar, cereal product, fermented cereal-based product, food supplement, nutritional composition, nutritional complete formula, infant nutritional product, enteral nutritional product, plant-based meat analogue, plant-based cheese alternative, or a mixture thereof. In an embodiment, the beverage may be selected from the list consisting of smoothie, soft drink, water-based beverages, soup, dairy beverage, plant-based milk alternative, coffee, tea, cocoa beverage, flavoured water, soup, mineral water, malt beverage, creamer, fermented dairy beverage, plant-based fermented dairy beverage alternative or a mixture thereof. In an embodiment, the food supplement is provided in the form of capsules, gelatincapsules, soft capsules, tablets, sugar- coated tablets, pills, pastes or pastilles, gums, drinkablesolutions or emulsions, syrups or gels. In an embodiment, the food product or the beverage or the food supplement may bevegetarian or vegan. In an embodiment, the food product or the beverage or the food supplement may comprise fluid gel comprising particles formed of polysaccharide-based hydrocolloid andoptionally, a cation. The fluid gel, including fluid gel particles, the polysaccharide-basedhydrocolloid, and the cation may be as provided in the first or second aspect of the invention.This fluid gel and / or the fluid gel particles come from the food powder of the first aspect ofthe invention or, from the food powder obtained or obtainable by the process of the second aspect of the invention. In an embodiment, the food product or the beverage or the food supplement may comprise carrier matrix. The carrier matrix may be as provided in the first or second aspect of the invention. The carrier matrix comes from the food powder of the first aspect of the invention or, from the food powder obtained or obtainable by the process of the second aspect of the invention. In an embodiment, the food product or the beverage or the food supplementcomprises at least 0.2wt.% polysaccharide-based hydrocolloid.In a preferred embodiment, the food product or the beverage or the food supplement 0.2-1wt.%, preferably 0.2-0.6wt%, more preferably 0.2-0.3wt%, even more preferably 0.2wt%polysaccharide-based hydrocolloid. In a particular embodiment, the polysaccharide-basedhydrocolloid comes from the fluid gel particles. Said fluid gel particles come from the food powder obtained or obtainable by the process of the second aspect of the invention. It hasbeen observed that at these levels of hydrocolloid, fluid gel properties and reconstitutionproperties are optimal. The polysaccharide-based hydrocolloid may be as provided in the firstor second aspect of the invention. In an embodiment, the fluid gel particles fill from 25 to 75%, preferably from 40 to 60% such as about 50% of the total volume of the food product or beverage or food supplement. In some embodiment, the food product or the beverage or the food supplementcomprises solid inclusions. The solid inclusions are compounds which are immiscible with thethe food product or the beverage or the food supplement and which, when they are dispersedin the form of particles in the the food product or the beverage or the food supplement,remain visible to the naked eye. These solid inclusions are suspended preferablyhomogeneously in the food product or the beverage or the food supplement. More preferably, these solid inclusions are suspended preferably homogeneously throughout theentire volume of the food product or the beverage or the food supplement. The solidinclusions may be chocolate chips, citrus zest, fruit pieces, vegetable pieces, candied fruits, dried fruits, confectionery pieces, spices, nuts, vanilla grains, ground vanilla pods, tapiocaballs, polysaccharides-based beads, or a mixture thereof. Examples of polysaccharides-basedbeads include alginate beads. The solid inclusions may be particulate matter such as sediments for example cocoa powder. Those skilled in the art will understand that they can freely combine all features of thepresent invention disclosed herein. In particular, features described for the products of thepresent invention may be combined with the process of the present invention and vice versa.Further, features described for different embodiments of the present invention may be combined. Furthermore, where known equivalents exist to specific features, such equivalents are incorporated as if specifically referred in this specification. Further advantages and features of the present invention are apparent from the figures and non-limiting examples. Those skilled in the art will understand that they can freely combine all features of the present invention disclosed herein. In particular, the features described for the food powder of the present invention may be combined with the process, the food product, the beverage, and the food supplement of the present invention and vice versa. Further, features described for different embodiments of the present invention may be combined. Furthermore, where known equivalents exist to specific features, such equivalents are incorporated as if specifically referred in this specification. Further advantages and features of the present invention are apparent from the figures and non-limiting examples. EXAMPLES Materials and methods The materials and methods used in the examples are explained below. Materials The following raw materials were used to manufacture a powdered fluid gel: ^Demineralized water or Milli-Q water.^ Low acyl gellan gum as a hydrocolloid.^ Sucrose or maltodextrin having a Dextrose Equivalent of 21 (MDE21) as carriermatrix. ^Calcium chloride either in powder or 1M solution as a gelation cation.Methods Method of preparation A (laboratory scale)The process is composed of three main steps. First the hydration of the dry ingredientsin a rotor stator device (iso blue bottle on a heating mixing plate). Gellan (0.1 or 1wt%), thecarrier matrix (5-15 wt%), and the calcium chloride 1M (0.05 or 0.5wt%) were dispersedsequentially (order: 1) gellan, 2) carrier matrix, 3) calcium chloride) in demineralized water at75°C until complete dissolution. Secondly, the obtained sample was transferred to theshearing apparatus Silverson (L5M-A, circle head - Emulsor Screens, double jacket glassreactor temperature controlled together with the shear head of the Silverson at a fixed height to allow stirring). In particular, in the shearing apparatus Silverson, stirring was continued untilthe temperature reached at least 20°C, below the gelling point to allow gelation under shearand so to obtain a fluid gel. Finally, the fluid gel was freeze-dried (Bulk Tray Dryer), and thepowdered fluid gel was achieved. Method of preparation B (pilot plant scale) The process is composed of four main steps. First the hydration of the dry ingredients in a double chamber tank with Ystral (Conti TDS 2). Gellan (0.1 or 1 wt%), the carrier matrix (5-15 wt%), and calcium chloride (0.05 or 0.74 wt%) were dispersed sequentially (order: 1) gellan, 2) carrier matrix, 3) calcium chloride) in demineralized water at 75°C until completedissolution. The obtained sample was transferred to the shearing apparatus, a conventionalscrapped heat exchanger Votator temperature controlled (50% speed, 200 rpm). In theshearing apparatus, the stirring was continued until the temperature reached at least 15°C,below the gelling point to allow gelation under shear and to obtain a fluid gel. The third stepis the fluid gel concentration in an Okawara Centrifugal Thin Film Evaporator to increase the total solid (TS) content prior to drying. Finally, the fluid gels were subjected to various drying technologies to study their feasibility to create a powdered fluid gel based on the following protocols: –Drying protocol A (freeze-drying)In a sealed aluminium bag, the fluid gel was subjected to the freeze-drying conditions shown in table 1, in a CRYOTEC freeze dryer. Programme N° 7 = 94H Long Freeze -40°C / 1mBar / 1H (if needed)CH. Vacuum -40°C / 0.400mBar1st Drying -20°C-10°C -5°C 0°C 0°C 3.5°C 10°C 25°C 0.400 0.400 0.400 0.400 0.400 0.400 0.400 0.400 4H 9H 10H 24H 12H 13H 8H 14H 2nd Drying 25°C / ~0.001mBar / 99H / Stop until mBar stableTable 1. Freeze-drying programme. –Drying potocol B (vacuum oven drying)On a metal tray with baking paper and covered with a mesh lid, the fluid gels were dried at 60°C and 200mBar until complete evaporation of the aqueous content in a Heraeus vacuum oven. –Drying protocol C (roller drying)The concentrated fluid gel was dried using a Gouda Single Drum Dryer, where the heatingenergy is provided by steam. Once the product is dried, a dried breakable sheet is created andthen milled into a powder.– Drying protocol D (spray drying)The concentrated fluid gel was dried using a GEA Niro Minor. Two types of atomizationwere assessed using two different types of nozzles: two-fluid nozzle and rotating nozzle. In thetwo-fluid nozzle (nozzle BI-FLUID) the concentrated fluid gel is sprayed, while in the rotatingnozzle (nozzle DISK) the concentrated fluid gel is dispersed with pressurized air into finedroplets. The fluid gel at 60°C is pumped into the equipment at an initial temperature of 140°C,the drying air flow rate is 75 m3 / h, and the product flow rate is 1.2 L / h.Analytical measurements The analytical techniques used in the examples are explained below. Rheology measurements - Viscosity measurement protocolTo compare the viscosity of the fluid gel an Anton Paar Rheometer, MCR series, with a CC27 Sanded geometry was used. The shear rate applied starts from 0.01 to 1000 s-1, and recorded points is 10 pts / decade at 20°C. This method provides a measure of the shear stress acting between gel particles. PhiTau - Yield stress equivalentThe PhiTau value for the compositions mentioned below is measured using a method developed by the inventors, (referred to as the BRUCE method). This method provides ameasure of the ability of the fluid gel to support particles. Tau refers to the yield stress andPhi to the (area) packing fraction. The PhiTau value can be readily obtained by carrying outthe method described below. In the BRUCE method, shear yield stress of a liquid / fluid gel, in particular liquid / fluid gel constituent particle,as defined herein can be measured. For this purpose, a rigid metal disc with a diameter of 20 mm and a thickness of 2mm is attached to the end of a metal rod. A beaker containing the liquid sample to be measured is provided. The rigid metal disc is circularand attached to the end of the metal rod in the center of the rigid metal disc at an angle of90°. The rigid metal disc is preferably made of any suitable metal, such as iron, steel (e.g. V2Aor V4A), etc. The beaker is sized to provide at least a 1.5 cm space around the disk to avoid any edge effects. The rod and disk are hung into the beaker from a balance (Mettler Toledo, Model XP404S). . The beaker containing the liquid sample is then raised upwards at a “known rate”with lifter / moving part (Standa, Model SM11981 & 143753) causing the probe to pass through the liquid and the balance measures the net weight versus height. The “test speeds” / speeds of penetration are thereby set to be sufficiently slow such that the force required for penetration is independent of speed and that viscous effects can be neglected. The “known rate” is identified a priori by raising the beaker with the containing theliquid sample upwards several times (e.g.2-10 times) over a range of different “test speeds” wherein at each single “test speed” the probe is passed through the liquid sample and the balance measures the net weight versus height values. Notably, at (too) high speeds the valuefor the net weight versus height will increase proportionally to speed due to viscous effects.If the speed is chosen sufficiently slow, the penetration force (weight) is, however, independent from speed, since viscous effects are per definition inherently rate dependent. Such a sufficiently slow speed can then be identified from those tests using single “test speeds”, at which the penetration force (weight) reaches a “steady state” or “quasi steady state” value over time (see e.g. in Figure 9A force (weight) at about 250-300 s, or Figure 9B force (weight) at about 220-250 s). This sufficiently slow speed is then considered for theBRUCE measurement for the purposes of the instant invention as a threshold maximum valueand represents the “known rate”. This speed is considered independent of viscous effects. The “known rate” can then be used to determine the amount of force (weight) at the “steady state” or “quasi steady state” value of the liquid sample to be measured. Corrections for surface tension and Archimedes forces acting on the disc and that add to the amount of force (weight) due to the yield stress in grams need to be made. Thereby, control of disc thickness allows minimisation of the Archimedes force relative to the yield stress contribution. Corrections are expressed as amount of force (weight). Such correction values can be identified by repeating the same experiment as above at the “known rate” but using a control liquid. Such a control liquid is preferably a sample that is chemically as close as possible to the fluid gel system to be measured, such that preferably exhibits the same or similar bulk density, the same or similar continuous fluid phase viscosity and wetting / surface tension as the initially measured liquid. A suitable control in the current case is e.g. a sample with MilliQ water, if the initially measured liquid was prepared e.g. by using gellan gum at the chosen concentrations and MilliQ water. Alternatively, e.g. an ungelledpore fluid (in MilliQ water) may be used. As before, the penetration force (weight) isdetermined at the “steady state” or “quasi steady state” value of the control liquid over time and serves as a baseline measurement: Said baseline measurement can be used for correction of the penetration force (weight) obtained for the initially measured liquid. The correction then simply requires subtraction of the baseline measurement from the penetration force (weight) of the system of interest. If measurement of a liquid to be measured yields a penetration force (weight) value of e.g. -1.2 g and the baseline measurement using the control yields a penetration force (weight) value of e.g. -0.4 g, the corrected value is -(1.2g -0.4g), which is -0.8 g. Since the disc pushes through the static bed of sedimented fluid gel particles, the (corrected) penetration force (weight) measured can then be related to the compressional yield stress of the sedimented fluid gel particles. For this, the equivalency of yield stressprojected over the area of the disk = π r2 phi tau to the net force on the disk (the measuredweight difference 0.8 g in the current example) to calculate the phi.tau value (φ τ). Phi.tau (φτ) is the convolution of the bulk yield stress of the gelled particles and the surface area fraction occupied by the gel particles. This method provides a measure of the true yield stress of the gel material forming the microgel particles in contrast to shear rheometry, which measures the shear stress acting between gel particles. As a pure example, phi.tau (φ τ) for water is determined for purposes of illustration:Considering that: Rd = 0.01m Rr = 0.001m d = 0.001m Rf = 1000kg / m3g = 9.8 m / s2σ= 0.073kg / s2wherein Rd is disc diameter, Rr is radius of the rod supporting the disc, d is the thickness of the disk, Rf is the ‘rho fluid’, i.e. the fluid density of the sample being tested, g is gravitational acceleration, and s is ‘sigma’, i.e. the surface tension of the test fluid in air; the following applies: V= π rd2 d + π rr2 h = 3.14x10-7 + 3.14x10-6 hh«1m, so V≈3.14x10-6 It follows that: Archimedes = ρfg V = 0.003 N Surface Tension* = 2 p rd σ = 0.00045 NGel stress = π rd2 φ τ = 0.000314 φ τBalance force = w = -0.38g = -0.0038N (as obtained via BRUCE measurement, force (weight)) and Archimedes + gel stress + balance force = surface tension gel stress = surface tension – Archimedes - balance forcethen φτ = 3.75 Pa(* Use Rr instead of Rd for steady state when disc is fully wetted) As a pure example, phi.tau (φ τ) for a gel is determined for purposes of illustration:Considering again that: Rd = 0.01m Rr = 0.001m d = 0.001m Rf = 1000kg / m3g = 9.8 m / s2σ= 0.073kg / s2wherein Rd is disc diameter, Rr is radius of the rod supporting the disc, d is the thickness of the disk, Rf is the ‘rho fluid’, i.e. the fluid density of the sample being tested, g is gravitational acceleration, and s is ‘sigma’, i.e. the surface tension of the test fluid in air; the following applies: V= π rd2 d + π rr2 h = 3.14x10-7 + 3.14x10-6 hh«1m, so V≈3.14x10-6It follows that: Archimedes = ρfg V = 0.003 N Surface Tension* = 2 p rd ρ = 0.00045 NGel stress = π rd2 φ τ = 0.000314 φ τBalance force = w = -1.2g = -0.012N (as obtained via BRUCE measurement, force (weight), for simplicity of this illustration, no corrected value was inserted) and Archimedes + gel stress + balance force = surface tension gel stress = surface tension – Archimedes - balance forcethen φτ = 50.8 Pa(* Use Rr instead of Rd for steady state when disc is fully wetted) The BRUCE method is preferably carried out at 20°C. Accordingly, phi.tau or PhiTau (φ τ) values as defined herein are measured at 20°C, if not defined otherwise. As an alternative to the above cited corrections, it might be considered, as correction, to subtract the PhiTau value measured for the reference fluid from the PhiTau value measured for the test fluid. By doing so, it becomes possible to eliminate the need for knowing the surface tension (s) and density (Rf) values of the fluids.Example 1 – Formulation impact on fluid gel propertiesFreeze-dried fluid gels were prepared following the method of preparation A with theformulations shown in Table 2. Type of Carrier Variant Gellan wt% CaCl21M wt%carrier matrix, wt% Matrix 01 0.5 -1 1 0.5 MD21 52 1 0.5 Sugar 53 0.1 0.05 MD21 5Table 2. Fluid gel formulations prior freeze-drying to study the impact of gellan concentration and the presence of a carrier matrix. After drying, it was possible to obtain powders for the different variants. Theformulations of the freeze-drier fluid gels are shown in Table 3. Type of Carrier CaCl2.2H2O Variant Gellan wt%carrier matrix, wt% wt% Matrix 093.15 6.85 - -1 16.46 1.21 MD21 82.322 16.46 1.21 Sugar 82.323 1.96 0.14 MD21 97.90Table 3. Fluid gel formulations after freeze-drying to study the impact of gellan concentration and the presence of a carrier matrix. The different obtained powder variants 0-3 were reconstituted in Milli-Q water atambient temperature (i.e. 25°C) to reach a level of 0.2wt% gellan in the final mix. This allowsto assess the fluid gel properties of the different powder variants after reconstitution. Inparticular, sesame seeds were added in the different final mixes obtained after reconstitutionof the different powder variants and such mixes were observed 24 hours after addition ofsesame seeds by visual inspection to assess their fluid gel properties, in particular theirsuspension properties. As shown in Figure 1, the presence of a carrier matrix is required to achieve a fluid gelafter powder reconstitution. In particular, the variant 0 (Figure 1, A) without carrier matrix haspoor or even no fluid gel properties after reconstitution. Indeed, the sesame seeds were notretained in suspension throughout the composition and fell in the bottom of the jar. In opposite, the variants 1 to 3 (Figure 1, B-D) were able to maintain sesame seeds insuspension throughout the composition and in a homogenous manner and therefore showgood fluid gel properties. The presence of sucrose and maltodextrin as carrier matrixcontribute both to maintain satisfactory fluid gel properties after powder reconstitution.However, it appears that maltodextrin was better in maintaining fluid gel properties afterpowder reconstitution compared to sucrose. In addition, the structure of the sucrose variantwas grittier compared to the variant prepared with maltodextrin. Variant 3 has the lowest gellan content compared to other variants but it can beobserved that this low gellan content, which was enough to have the fluid gel properties,including suspension properties. In addition, variant 3 show good transparency properties. In particular, variant 3 wasthe fluid gel with the best transparency properties after reconstitution compared to variants1 and 2 that were more opaque.Example 2 – Impact of the carrier matrix concentrationFluid gels were prepared following the method of preparation A but without freeze-drying step with different concentration of carrier matrix concentrations as shown in Table 4.Variant Gellan wt% CaCl21M wt% MD21 wt%0.a 0.1 0.05 01.a (=variant 3 of0.1 0.05 5example 1) 2.a 0.1 0.05 103.a 0.1 0.05 204.a 0.1 0.05 305.a 0.1 0.05 40Table 4. Fluid gel formulation to understand the impact of the carrier matrix concentration inits viscosity. The viscosity of the different fluid gel variants was measured according to the viscositymeasurement protocol provided in the “Analytical measurements” section above. The results are shown in figure 2. When the concentration of maltodextrin with DE 21 (MD21) is higher than 20wt%, thefluid gel morphology and physical properties are affected, resulting in a more viscous andopaque system (figure 2). Thus, a concentration of 10%MD21 was selected for the scale-upproduction.Example 3 – Gellan concentration in the final mix impact on reconstitution propertiesA fluid gel powder was prepared according to the method of preparation B with dryingprotocol C (roller drying). The composition of the fluid gel before drying was the following:0.1wt% gellan, 0.74wt% CaCl2, 10wt% MD21. After drying, it was possible to obtain a powder. The composition of the fluid gel afterdrying was the following: 0.92wt% gellan, 6.83wt% CaCl2, 92.25wt% MD21. The obtained fluidgel powder was reconstituted in Milli-Q water at ambient temperature (i.e. 25°C) and 80°C atdifferent final gellan concentrations: 0.1, 0.2 and 0.3 wt% to obtain different final mixes.The phi tau value of the different fluid gel mixes obtained after reconstitution wasmeasured according to the PhiTau measurement method provided in the “Analytical measurements” section above. The results are shown in figure 3. In Figure 3, it can be observed that the phitau values showed that fluid gel suspensionproperties are achieved when gellan concentration in the final mix is of at least 0.2wt% (above4 Pa, phi tau reference value for water). Same effect was observed when the drying protocolD (spray drying) was used instead of the drying protocol C (roller drying) with the sameformulation.Example 4 – Fluid gel powders obtained by freeze dryingA fluid gel powder was prepared according to the method of preparation B with drying protocol A (freeze drying). The composition of the fluid gel before drying was the following: 0.1wt% gellan, 0.05wt% CaCl21M, 5wt% MD21. It was possible to obtain a powder when using freeze drying. The composition of thefluid gel after drying was the following: 1.96wt% gellan, 0.14wt% CaCl2, 97.90wt% MD21. Theobtained fluid gel powder was reconstituted in Milli-Q water at ambient temperature (i.e.25°C) to reach a level of 0.3wt% gellan in the final mix. Sesame seeds were added in the finalmix obtained after reconstitution and the final mix was observed 1-24 hours after addition ofsesame seeds by visual inspection to assess its fluid gel properties, in particular its suspension properties.As shown in figure 4, a mix maintaining good suspension properties and so fluid gelproperties was achieved. Indeed, it can be observed that the sesame seeds are suspendedhomogenously throughout the reconstituted fluid gel composition (i.e. final mix).Example 5 – Fluid gel powders obtained by vacuum dryingA fluid gel powder was prepared according to the method of preparation B with drying protocol B (vacuum oven drying). The composition of the fluid gel before drying was the following: 0.1wt% gellan, 0.05wt% CaCl21M, 5wt% MD21. It was possible to obtain a powder when using vacuum drying. The composition of thefluid gel after drying was the following: 1.96wt% gellan, 0.14wt% CaCl2, 97.90wt% MD21. Theobtained fluid gel powder was reconstituted in Milli-Q water at ambient temperature (i.e.25°C) to reach a level of 0.2wt% gellan in the final mix. Sesame seeds were added in the finalmix obtained after reconstitution and the final mix was observed 1-24 hours after addition ofsesame seeds by visual inspection to assess its fluid gel properties, in particular its suspension properties. As shown in figure 5, a mix maintaining good suspension properties and so fluid gel properties was achieved. Indeed, it can be observed that the sesame seeds are suspendedhomogenously throughout the reconstituted fluid gel composition (i.e. final mix).Example 6– Fluid gel powders obtained by spray dryingA fluid gel powder was prepared according to the method of preparation B with dryingprotocol D (spray drying) with either the nozzle DISC or the nozzle BI-FLUID. The compositionof the fluid gel before drying was the following: 0.1wt% gellan, 0.74wt% CaCl2 (powder),10wt% MD21. It was possible to obtain a powder when using spray drying. The composition of thefluid gel after drying was the following: 0.92wt% gellan, 6.83wt% CaCl2, 92.25wt% MD21. Theobtained fluid gel powder was reconstituted in Milli-Q water at ambient temperature (i.e.25°C) to reach a level of 0.2wt% gellan in the final mix. Sesame seeds were added in the finalmix obtained after reconstitution and they were observed 1-24 hours after addition of sesame seeds by visual inspection to assess its fluid gel properties, in particular its suspension properties. As shown in figure 6, a mix maintaining good suspension properties and so fluid gelproperties was achieved whatever the nozzle used (Figure 6A: nozzle DISC et Figure 6B: nozzleBI-FLUID). Indeed, it can be observed that the sesame seeds are suspended homogenouslythroughout the reconstituted fluid gel composition (i.e. final mix).Example 7– Fluid gel powders obtained by roller dryingA fluid gel powder was prepared according to the method of preparation B with drying protocol C (roller drying). The composition of the fluid gel before drying was the following:0.1wt% gellan, 0.74wt% CaCl2 (powder), 10wt% MD21.It was possible to obtain a powder when using roller drying. The composition of thefluid gel after drying was the following: 0.92wt% gellan, 6.83wt% CaCl2, 92.25wt% MD21. Theobtained fluid gel powder was reconstituted in Milli-Q water at ambient temperature (i.e.25°C) to reach a level of 0.2wt% gellan in the final mix. Sesame seeds were added in the finalmix obtained after reconstitution and the final mix was observed 1-24 hours after addition ofsesame seeds by visual inspection to assess its fluid gel properties, in particular its suspension properties. As shown in figure 7, a mix maintaining good suspension properties and so fluid gel properties was achieved. Indeed, it can be observed that the sesame seeds are suspendedhomogenously throughout the reconstituted fluid gel composition (i.e. final mix).Example 8 – Application in Oat latte productA freeze-dried fluid gel powder was prepared according to the method of preparationB with drying protocol A (freeze drying). The composition of the fluid gel before drying wasthe following: 1wt% gellan, 0.5wt% CaCl2.2H2O 1M, 5wt% MD21. The composition of the fluidgel after drying was the following: 16.46wt% gellan, 1.21wt% CaCl2, 82.32wt% MD21. The obtained powder was added in a commercial oat latte product (NESCAFÉ GOLD,Plant-based Oat Latte, Smooth and Delicious) to solve sedimentation. In particular, 3g offreeze-dried fluid gel was reconstituted with 4g of oat latte product in 50 ml tap water at 80°C(oat latte variant B). In parallel, a reference product was prepared by reconstituting 4 g of oat latte product in 50 ml tap water at 80°C (reference oat latte variant A). Cocoa nib particles were added to the different variant to allow suspension properties to be seen. In particular, the cocoa nib particles were added in the two latte variants A or Band they were observed 24 hours after addition of cocoa nib particles by visual inspection toassess suspension properties. The results are shown figure 8. The reference variant A did not show satisfactory fluid gel properties, includingsuspension properties. In particular, the cocoa nib particles were not suspended throughoutthe latte composition and floated at the surface of the product (figure 8, A)The variant B of the invention showed good satisfactory fluid gel properties, includingsuspension properties. In particular, the cocoa nib particles were suspended homogenouslythroughout the latte composition (figure 8, B).

Claims

1. Powdered food concentrate containing: - carrier matrix and - a dried liquid gel containing particles formed by a polysaccharide-based hydrocolloid and, optionally, a cation.

2. A powdered food concentrate according to claim 1, containing from 40 to 99% by weight, preferably from 75 to 99% by weight of a carrier matrix, based on dry weight.

3. A powdered food concentrate according to claim 1 or 2, wherein the carrier matrix is ​​a carrier matrix based on carbohydrates, preferably maltodextrin.

4. The powdered food concentrate according to claim 3, wherein the maltodextrin has a dextrose equivalent (DE) of at least 15, more preferably from 15 to 30, most preferably 21.

5. A powdered food concentrate according to any one of the preceding claims, which contains from 0.5 to 30 wt.%, preferably from 0.5 to 20 wt.%, more preferably from 0.9 to 17 wt.%, even more preferably from 0.9 to 7 wt.%, even more preferably from 0.9 to 5.5 wt.%, even more preferably from 0.9 to 2.5 wt.% of a polysaccharide-based hydrocolloid, based on dry weight.

6. A powdered food concentrate according to any one of the preceding claims, wherein the polysaccharide-based hydrocolloid is selected from the list consisting of acacia gum, agar, alginate, carrageenan, cellulose, carboxymethylcellulose, colloidal microcrystalline cellulose (colloidal MCC), curdlan, furcellaran, gelatin, gellan, guar gum, konjac, locust bean gum, pectin, tamarind seed gum, tara gum, tragacanth gum, xanthan gum, or a mixture thereof.

7. A powdered food concentrate according to any one of the preceding claims, wherein the polysaccharide-based hydrocolloid is gellan, preferably low acyl gellan.

8. A powdered food concentrate according to any one of the preceding claims, wherein the cation is a multivalent cation, preferably a divalent cation, more preferably a divalent metal cation.

9. The powdered food concentrate according to claim 8, wherein the divalent metal cation is selected from calcium, magnesium, zinc or a mixture thereof, preferably the divalent metal cation is calcium (Ca 2+ ).

10. A powdered food concentrate according to any one of the preceding claims, which contains from 0.9 to 40% by weight, preferably from 5 to 40% by weight, more preferably from 5 to 8% by weight of cation, based on dry weight.

11. A powdered food concentrate according to any one of claims 1 to 7, wherein the dried liquid gel particles consist entirely of a polysaccharide-based hydrocolloid.

12. A powdered food concentrate according to any one of claims 1 to 10, wherein the dried liquid gel particles consist entirely of a polysaccharide-based hydrocolloid and a cation.

13. A powdered food concentrate according to any one of the preceding claims, having a PhiTau value of at least 6 Pa, preferably from 6 to 150, more preferably from 6 to 25 Pa, even more preferably from 6 to 16 Pa when the powdered beverage is dissolved in 100 ml of water at a concentration of 0.2-1 wt.%, preferably 0.2-0.6 wt.%, more preferably 0.2-0.3 wt.%, even more preferably 0.2 wt.% of a polysaccharide-based hydrocolloid in water, wherein the PhiTau is measured in the examples in accordance with the BRUCE protocol.

14. A method for producing a powdered food concentrate containing a dried liquid gel, comprising the steps of: i. obtaining a heated food mixture comprising an aqueous liquid, a polysaccharide-based hydrocolloid, a carrier matrix and, optionally, a cation, ii. cooling the heated food mixture under shear to obtain a cooled food mixture containing a liquid gel comprising particles formed by a polysaccharide-based hydrocolloid, iii. drying the cooled food mixture to form a powdered food concentrate containing the dried liquid gel.

15. The method of claim 14, wherein the drying step is performed by freeze drying, spray drying, roller drying or vacuum drying.

16. The method according to claim 14 or 15, comprising the step of evaporating the cooled food mixture between steps ii) and iii), preferably until a total solids content of at least 20 wt.%, preferably from 20 wt.% to 45 wt.% is achieved.

17. A food product, or a drink, or a biologically active food supplement containing a powdered food concentrate according to any of paragraphs 1-13 or containing a powdered food concentrate that can be obtained or is obtained by the method according to paragraphs 14-16.

18. A food product, or drink, or biologically active food supplement according to claim 17, which contains 0.2-1 wt.%, preferably 0.2-0.6 wt.% of a polysaccharide-based hydrocolloid.