Food powder with improved stability and method for preparing same

Abstract

The present invention relates to a method for preparing a food powder having improved stability, in particular reduced moisture absorption capacity and reduced moisture absorption stability. The method comprises providing a liquid food composition, drying the liquid food composition, and adding crystalline monosaccharides and / or disaccharides to the food powder. In particular, up to 30% of the monosaccharides and / or disaccharides of the food powder are amorphous and the remainder of the monosaccharides and / or disaccharides of the food powder is crystalline.

Description

Technical Field

[0001] The present invention generally relates to the field of food powders. For example, the present invention relates to a method for preparing a food powder having improved stability, particularly improved stability against moisture. The present invention also relates to a food powder obtained by said method. Background Art

[0002] Food powders are typically stored in thermoplastic or metal packaging to retain their quality during the shelf life. In particular, the packaging forms a barrier between the food powder and the external environment, such that the sensory, functional, stability, and hygienic properties of the food powder remain acceptable and safe until consumption.

[0003] Due to environmental considerations, there is a continuing shift towards more sustainable packaging materials that are recyclable and / or biodegradable. An example of a sustainable packaging material option is paper. However, compared to traditional packaging, sustainable packaging materials such as paper generally have a weaker barrier property and are also more susceptible to the external environment. Thus, food powders packaged in sustainable packaging materials are more exposed to physicochemical elements from the external environment, including moisture, which negatively affect their stability, sensory, functional, and hygienic properties during the traditional shelf life of the food powder.

[0004] In particular, since sustainable packaging materials are more susceptible to the external environment, the moisture uptake of food powders such as milk powder is accelerated. Thus, the quality and functional properties of the food powder may be adversely affected before the end of the traditional shelf life. For example, before the end of the traditional shelf life, the food powder may cake, exhibit carbohydrate recrystallization, undergo the Maillard reaction, have reduced flowability and reconstitution properties, show loss of aroma or flavor, or even early spoilage.

[0005] As an alternative to sustainable packaging materials, unpackaged options are also considered. For example, selling food powders in bulk is one of these options. However, the above challenges are exacerbated in this case.

[0006] Therefore, there is still a need to provide a food powder that exhibits improved stability during the shelf life, even when exposed to the external environment, including significant relative humidity and / or temperature, particularly having a reduced moisture absorption capacity and thus increased moisture absorption stability. It is also desirable for the food powder to retain its desired and acceptable sensory properties and preferably also retain its desired nutritional properties.

[0007] No reference in this specification to any prior art document should be construed as an admission that such prior art is well known or forms part of the common general knowledge in the art. SUMMARY OF THE INVENTION

[0008] The object of the present invention is to improve the prior art, and in particular to provide a method and a food powder that overcome the problems of the prior art and solve the above-mentioned needs, or at least provide a useful alternative.

[0009] The inventors have surprisingly found that the object of the present invention can be achieved by the subject matter of the independent claims. The dependent claims further develop the concept of the present invention.

[0010] Accordingly, a first aspect of the present invention provides a method for preparing a food powder, the method comprising:

[0011] a. providing a liquid food composition, wherein the liquid food composition comprises at most 20 wt% of monosaccharides and / or disaccharides based on the dry weight of the liquid food composition, and further comprises at least one component different from monosaccharides and / or disaccharides;

[0012] b. drying the liquid food composition to obtain a food powder;

[0013] c. adding crystalline monosaccharides and / or disaccharides to the food powder, wherein at most 30%, preferably at most 10%, of these monosaccharides and / or disaccharides in the food powder are amorphous, and the remainder of the monosaccharides and / or disaccharides in the food powder are crystalline.

[0014] A second aspect of the present invention provides a food powder, the food powder comprising at least one component different from monosaccharides and disaccharides, and further comprising monosaccharides and / or disaccharides, wherein at most 25 wt% of these monosaccharides and / or disaccharides in the food powder are amorphous, and the remainder of these monosaccharides and / or disaccharides in the food powder are crystalline.

[0015] A third aspect of the present invention provides a food powder, the food powder comprising a food powder obtained by the method according to the first aspect of the present invention.

[0016] It has been found that re-formulating or treating the food powder before drying to limit the amount of amorphous monosaccharides and / or disaccharides in the liquid food composition, and adding the desired amount of crystalline monosaccharides and / or disaccharides after drying, improves the stability of the food powder during shelf life. In particular, this allows reducing the hygroscopic capacity of the food powder and thus increasing its hygroscopic stability during shelf life, even when exposed to the external environment (including significant relative humidity and / or temperature). The food powder of the present invention maintains good stability, quality, sensory properties and functional properties during shelf life. The food powder of the present invention can also maintain the desired nutritional properties.

[0017] Those skilled in the art will more clearly understand these and other aspects, features, and advantages of the present invention after reading the detailed description of the embodiments of the present invention in conjunction with the accompanying drawings. Description of the Drawings

[0018] Figure 1 Shows the change in the glass transition temperature (T g ) with moisture content (moisture sorption sensitivity curve) for different milk powders: reference whole milk powder of Example 1, combined whole milk powder of Example 2, reference fat-filled milk powder of Example 3, combined fat-filled milk powder of Example 4, and combined fat-filled milk powder with ultrafiltered fresh milk of Example 5. Only the reference whole milk powder and the reference fat-filled milk powder showed a glass transition temperature. For the other combined milk powders of Examples 2, 4, and 5, due to the negligible amount (equivalent to non-existent) of amorphous components, the glass transition temperature could not be determined. Therefore, for the different combined milk powders of Examples 2, 4, and 5, Figure 1 no curve (referred to as the moisture sorption sensitivity curve) appears because the glass transition temperature could not be determined.

[0019] Figure 2 Shows the change in the moisture content of different milk powders with water activity (moisture sorption capacity curve): reference whole milk powder of Example 1, combined whole milk powder of Example 2, reference fat-filled milk powder of Example 3, combined fat-filled milk powder of Example 4, and combined fat-filled milk powder with ultrafiltered fresh milk of Example 5. As shown when comparing the reference milk powder with the corresponding combined milk powder, replacing amorphous lactose with crystalline lactose resulted in a decrease in the moisture sorption capacity of the milk powder, thereby increasing the stability of the milk powder.

[0020] Figure 3 Shows the moisture adsorption kinetics of the reference fat-filled milk powder and the combined fat-filled milk powder at 25 °C, i.e., the moisture content over time. The samples were equilibrated at 20% relative humidity (RH) for 100 hours and then the humidity was increased from 20% Rh to 70% RH in 5% steps every 24 hours. Compared with the combined fat-filled milk powder, the reference fat-filled milk powder showed a higher moisture content and faster moisture adsorption kinetics from the start. Due to the lactose being in the crystalline state, the combined fat-filled milk powder showed a lower moisture content and slower moisture adsorption kinetics at the same relative humidity. Moving the amorphous lactose to the crystalline state allows for an increase in robustness to humidity.

[0021] Figure 4 Shows the moisture adsorption kinetics of reference and combined whole milk powder samples containing different amounts of crystalline / amorphous lactose at 25 °C, i.e., the moisture content over time (see Example 9).

[0022] The sample "milk without lactose in WM" corresponds to a combined whole milk powder prepared in the absence of lactose in the wet mixture. In other words, the combined whole milk powder does not contain amorphous lactose and contains only crystalline lactose as lactose.

[0023] The samples "milk with 10% lactose in WM", "milk with 20% lactose in WM" and "milk with 30% lactose in WM" correspond to combined whole milk powders prepared with approximately 10 wt%, 20 wt% or 30 wt% (dry basis) of amorphous lactose in the wet mixture, respectively. In other words, the combined whole milk powders contain approximately 10 wt% db, 20 wt% db or 30 wt% db of amorphous lactose, respectively, and the remainder of the lactose is crystalline lactose.

[0024] The sample "whole milk ref" corresponds to the reference whole milk powder of Example 1, in which almost all lactose is in the amorphous state. It contains 39.4 wt% db of amorphous lactose.

[0025] The samples were equilibrated at 20% relative humidity (RH) for 100 hours and then the humidity was increased from 20% Rh to 70% RH in 5% steps every 24 hours. The higher the amount of amorphous lactose, the higher the moisture content at the same relative humidity and the faster the moisture sorption kinetics. In addition, for whole milk ref, milk with 30% lactose in WM, milk with 20% lactose in WM, the samples with higher amounts of amorphous lactose (i.e., the samples with approximately 20% db, approximately 30 wt% db and 39.4% db amorphous lactose) showed recrystallization peaks (shown by stars) at 55%, 60% and 65% relative humidity, respectively. Moving amorphous lactose to the crystalline state allows an increase in robustness to humidity. However, in the amorphous state, a limited amount of lactose (milk with 10% lactose in WM) is tolerated without significantly affecting the quality and stability of the product.

[0026] Figure 5 Shown is Figure 4 An amplification of the moisture sorption kinetics of the different milk powder samples shown in to better highlight the differences. An increase in the amount of amorphous lactose causes a significantly higher moisture content at the same relative humidity. In addition, when moving to high moisture contents, the samples with a large amount of amorphous lactose (approximately 20% db - 39.4% db amorphous lactose) recrystallize (shown by stars). Detailed Description

[0027] As used in this specification, the words "comprising", "including", etc. shall be construed in an inclusive sense as opposed to an exclusive or exhaustive sense; that is, in the sense of "including but not limited to".

[0028] All numerical ranges should be understood to include every integer within that range.

[0029] As used in this specification, the singular forms "a", "an", and "the" include plural referents unless the context clearly dictates otherwise.

[0030] Unless otherwise indicated, all percentages in this specification, where applicable, refer to percentages by weight.

[0031] Unless otherwise defined, all technical terms have and should be given the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains.

[0032] As used herein, the term "dairy-based food powder" refers to a powder containing one or more dairy ingredients. Preferably, the dairy-based food powder contains at least 5%, more preferably at least 15%, even more preferably at least 50% dairy ingredients by dry weight.

[0033] As used herein, the term "mixed dairy-based food powder" refers to a powder containing one or more dairy ingredients and one or more plant ingredients. In particular, it is a powder containing milk protein and plant protein. Preferably, at least 3%, preferably 3% - 50%, preferably 5% - 30%, more preferably 10% - 30% of the total protein corresponds to plant protein. The remainder of the total protein is typically milk protein. The mixed dairy-based food powder has the same appearance and texture as the corresponding genuine dairy-based food powder.

[0034] As used herein, the term "plant-based analogue of a dairy-based food powder" refers to a food containing ingredients of plant origin, which does not contain dairy and has the same quality in terms of appearance and texture as the corresponding genuine dairy-based food powder. Preferably, the dairy analogue product is made only from vegan ingredients.

[0035] As used herein, the term "crystalline monosaccharide and / or disaccharide" refers to a monosaccharide and / or disaccharide characterized by having a three-dimensional long-range order of atomic positions. The crystal atoms are arranged in a translationally periodic array.

[0036] A crystalline solid is characterized by having a melting point at which a transition between the solid and liquid states occurs (compared to the Tg of an amorphous solid). Once the critical relative humidity is reached (e.g., 83% - 85% for sucrose), the crystalline solid dissolves. Below this value, only a negligible amount of water can be present in the crystal (stored as water of crystallization in the crystal matrix).

[0037] As used herein, the term "amorphous monosaccharide and / or disaccharide" or "non-crystalline monosaccharide and / or disaccharide" refers to a monosaccharide and / or disaccharide having a non-periodic array of highly disordered atomic positions. In other words, an amorphous monosaccharide and / or disaccharide is a monosaccharide and / or disaccharide that is not a crystalline monosaccharide and / or disaccharide. An amorphous monosaccharide and / or disaccharide can be a glassy or rubbery solid.

[0038] As used herein, the term "vegetarian" refers to an edible composition that does not contain meat (including fish).

[0039] As used herein, the term "vegan" refers to an edible composition that is completely free of animal products or products of animal origin.

[0040] As used herein, the term "texturizing agent" refers to a component that contributes to viscosity other than plant or dairy proteins. Examples include starches (e.g., tapioca starch, corn starch, rice starch, potato starch, cassava starch, corn flour, etc.), pectin, gums (e.g., locust bean gum, carob gum, guar gum, etc.), hydrocolloids (e.g., alginates, agar, etc.), fibers.

[0041] As used herein, the term "x-month shelf life" refers to a food powder that substantially maintains its quality and functional properties within x months (e.g., no spoilage, limited or no Maillard reaction, limited or no caking, limited or no carbohydrate recrystallization, maintains good flowability and reconstitution properties, limited or no flavor or aroma loss).

[0042] In a first aspect, the present invention relates to a method for preparing a food powder.

[0043] In a preferred embodiment, the food powder is a mixed dairy-based food powder, a dairy-based food powder, or a plant-based analogue thereof. The mixed dairy-based food powder can be a mixed milk powder, a mixed creamer powder, a mixed yogurt powder, or a mixed dairy dessert powder. The dairy-based food powder or a plant-based analogue thereof can be a milk powder, a creamer powder, a yogurt powder, a dairy dessert powder, or a plant-based analogue thereof. Preferably, the food powder can be a mixed milk powder, a milk powder, or a plant-based analogue thereof. More preferably, the food powder is a milk powder or a plant-based analogue thereof.

[0044] In a more preferred embodiment, the food powder is a dairy-based food powder. The dairy-based food powder can be a milk powder, a creamer powder, a yogurt powder, or a dairy dessert powder. Most preferably, the food powder is milk powder.

[0045] The method includes step a) of providing a liquid food composition.

[0046] The liquid food composition contains at most 20 wt% of monosaccharides and / or disaccharides based on the dry weight of the liquid food composition. Preferably, the liquid food composition contains at most 15 wt% of monosaccharides and / or disaccharides based on the dry weight of the liquid food composition. More preferably, the liquid food composition contains at most 10 wt% of monosaccharides and / or disaccharides based on the dry weight of the liquid food composition. Even more preferably, the liquid food composition contains at most 5 wt% of monosaccharides and / or disaccharides based on the dry weight of the liquid food composition. Even more preferably, the liquid food composition contains at most 1 wt% of monosaccharides and / or disaccharides based on the dry weight of the liquid food composition. Even more preferably, the liquid food composition contains at most 0.5 wt% of monosaccharides and / or disaccharides based on the dry weight of the liquid food composition. Even more preferably, the liquid food composition contains at most 0.1 wt% of monosaccharides and / or disaccharides based on the dry weight of the liquid food composition. Most preferably, the liquid food composition is free of monosaccharides and disaccharides.

[0047] In one embodiment, the liquid food composition is free of carbohydrates.

[0048] Examples of monosaccharides include galactose, glucose, ribose, fructose, or mixtures thereof.

[0049] Examples of disaccharides include lactose, sucrose, maltose, lactulose, trehalose, or mixtures thereof.

[0050] In other words, examples of monosaccharides and disaccharides include galactose, glucose, ribose, fructose, lactose, sucrose, maltose, lactulose, trehalose, or mixtures thereof.

[0051] In one embodiment, the monosaccharides and / or disaccharides of the liquid food composition may consist only of disaccharides, particularly lactose. In other words, the liquid food composition may be free of monosaccharides.

[0052] The key is that before drying, the monosaccharides and disaccharides in the liquid food composition are limited or even non-existent. In fact, the major part (if not all) of the monosaccharides and disaccharides in the solution of the liquid food composition will tend to form amorphous monosaccharides and disaccharides upon drying. Amorphous monosaccharides and disaccharides are highly hygroscopic. This causes a large amount of water intake in the food powder. This reduces the stability of the powder (including reducing the hygroscopic stability and increasing the hygroscopic capacity), and leads to the deterioration of the quality and functional properties of the powder. For example, when the water intake is large, Maillard reactions, loss of aroma or flavor, reduction of fluidity and reconstitution properties, caking, or early spoilage may occur during the shelf life. Therefore, a large amount of water intake may result in a powder with undesirable properties. This limited amount of monosaccharides and disaccharides in the liquid food composition allows limiting or preventing the formation of amorphous monosaccharides and disaccharides, and thus maintaining the good properties and stability of the food powder.

[0053] The liquid food composition further comprises at least one component different from monosaccharides and disaccharides. Preferably, the at least one component different from monosaccharides and disaccharides of the liquid food composition is selected from the list consisting of: proteins, fats, emulsifiers, salts, or mixtures thereof.

[0054] In one embodiment, the protein of the liquid food composition consists of dairy proteins, plant proteins, or mixtures thereof. In a preferred embodiment, the protein of the liquid food composition consists only of dairy proteins.

[0055] In one embodiment, the food powder can be a plant-based analogue of a dairy-based food powder, and the protein of the liquid food composition can consist only of plant proteins. In this embodiment, the protein can consist only of plant proteins.

[0056] In one embodiment, the food powder can be a dairy-based food powder, and the protein of the liquid food composition can consist only of milk proteins. In this embodiment, the protein can consist only of milk proteins.

[0057] In one embodiment, the food powder can be a mixed dairy-based food powder, and the protein of the liquid food composition can consist only of a mixture of plant proteins and milk proteins. In this embodiment, the protein can consist only of a mixture of plant proteins and milk proteins.

[0058] In one embodiment, the fat is selected from the list consisting of: vegetable fats, milk fats, or mixtures thereof. Vegetable fats can be any food-grade fat derived from plants. Examples of vegetable fats include cocoa butter, shea butter, sunflower oil, palm fat, palm oil, palm olein, rapeseed oil, coconut oil, walnut oil, peanut oil, sesame oil, grapeseed oil, or mixtures thereof. Milk fats can be any food-grade fat derived from milk. In a preferred embodiment, the vegetable fat is palm fat. In another preferred embodiment, the milk fat is butter, such as anhydrous milk fat. In one embodiment, the fat is a combination of palm fat and milk fat, particularly anhydrous milk fat.

[0059] In some embodiments, the fat contains fat globules. In some embodiments, the milk fat contains milk fat globules.

[0060] The emulsifier can be any food-grade emulsifier. Examples of emulsifiers include lecithin, glycerol monoesters and diesters of fatty acids, sodium stearoyl lactylate (SSL), diacetyl tartaric acid esters of glycerol and fatty acid esters, polyglycerol polyricinoleate (PGPR), or mixtures thereof. Preferably, the emulsifier is lecithin.

[0061] The salt can be any food-grade salt. Examples of salts include sodium salts, calcium salts, dicalcium salts, potassium salts, or mixtures thereof. In a preferred embodiment, the salt is selected from the list consisting of: sodium salts, calcium salts, dicalcium salts, or mixtures thereof.

[0062] In one embodiment, the liquid food composition comprises fat and protein. The fat can be the fat provided herein. The protein can be the protein provided herein.

[0063] In one embodiment, the liquid food composition may further comprise at least one additional ingredient. The at least one additional ingredient is different from monosaccharides and disaccharides, proteins, fats, emulsifiers, and salts. The at least one additional ingredient can be selected from the list consisting of: minerals other than salts, vitamins, prebiotics, probiotics, texturizers, pigments, flavorings, sweeteners other than monosaccharides and disaccharides, or mixtures thereof.

[0064] Importantly, the sum of monosaccharides and disaccharides in all components of the liquid food composition (i.e., components other than monosaccharides and disaccharides, additional ingredients, etc.) is limited, preferably equal to zero. As described above, this limits or avoids the formation of amorphous monosaccharides and disaccharides, which are highly hygroscopic and may reduce stability, particularly the hygroscopic stability of the powder during shelf life and increase the hygroscopic capacity. Examples of the negative effects of amorphous monosaccharides and disaccharides are provided above.

[0065] Accordingly, the sum of monosaccharides and / or disaccharides in all components of the liquid food composition (i.e., protein components, aqueous liquid, fat, emulsifier, salt, additional ingredient) is less than 20 wt%, preferably less than 15 wt%, more preferably less than 10 wt%, even more preferably less than 5 wt%, based on the dry weight of the liquid food composition. Most preferably, the sum of monosaccharides and disaccharides in all components of the liquid food composition is 0 wt% based on the dry weight of the liquid food composition.

[0066] Examples of monosaccharides include galactose, glucose, ribose, fructose, or mixtures thereof.

[0067] Examples of disaccharides include lactose, sucrose, maltose, lactulose, trehalose, or mixtures thereof.

[0068] In other words, examples of monosaccharides and disaccharides include galactose, glucose, ribose, fructose, lactose, sucrose, maltose, lactulose, trehalose, or mixtures thereof.

[0069] In one embodiment, the monosaccharides and / or disaccharides in all components of the liquid food composition may consist only of disaccharides, particularly lactose. In other words, the liquid food composition may be free of monosaccharides.

[0070] Preparation of Liquid Food Composition - Method 1

[0071] In one embodiment, the liquid food composition of step a) can be prepared by a method comprising the steps of: dispersing at least one protein component and optionally a salt into an aqueous liquid to form a liquid food composition. For example, the dispersion can be carried out at 50 °C - 65 °C, preferably 60 °C.

[0072] Preferably, the protein component is a protein isolate or a protein concentrate. In fact, protein isolates or concentrates have a limited amount of carbohydrates, especially monosaccharides and disaccharides. This limits the addition of monosaccharides and disaccharides which will form amorphous monosaccharides and disaccharides upon drying. In a preferred embodiment, the milk protein component contains at most 5 wt.% of monosaccharides and / or disaccharides, preferably at most 1 wt.% of monosaccharides and / or disaccharides, more preferably at most 0.5 wt.% of monosaccharides and / or disaccharides, even more preferably at most 0.1 wt.% of monosaccharides and / or disaccharides, and most preferably is free of monosaccharides and disaccharides.

[0073] The protein of the protein component consists of vegetable protein, dairy protein or a mixture thereof. In a preferred embodiment, the protein component is selected from the list consisting of: milk protein concentrate, whey protein isolate, micellar casein isolate, vegetable protein isolate, vegetable protein concentrate or a mixture thereof.

[0074] In one embodiment, the protein of the protein component can consist only of vegetable protein. In an alternative embodiment, the protein of the protein component can consist only of dairy protein. In an alternative embodiment, the protein of the protein component can consist only of a mixture of dairy protein and vegetable protein.

[0075] In a preferred embodiment, the protein of the protein component consists only of dairy protein. In particular, the protein component is selected from the list consisting of: whey protein isolate, micellar casein isolate, milk protein concentrate or a mixture thereof.

[0076] In one embodiment, the salt is not optional. The salt can be the salt as provided herein.

[0077] The aqueous liquid is a liquid containing at least 75 wt%, preferably at least 85 wt% water. Preferably, the aqueous liquid is free of monosaccharides and disaccharides. More preferably, the aqueous liquid is free of carbohydrates. In particular, the aqueous liquid is preferably water.

[0078] In one embodiment, an aqueous liquid can be mixed with at least one additional ingredient to form a liquid food composition. The at least one additional ingredient is different from monosaccharides and disaccharides, proteins, emulsifiers, and salts. The at least one additional ingredient can be selected from the list consisting of: minerals other than salts, vitamins, prebiotics, probiotics, conditioners, pigments, flavorings, sweeteners other than monosaccharides and disaccharides, and / or mixtures thereof.

[0079] In one embodiment, the method of preparing a liquid food composition can further include the step of optionally mixing the liquid food composition with at least one fat and optionally at least one emulsifier. In one embodiment, this step is not optional. The fat and emulsifier can be as provided herein. In one embodiment, the emulsifier is not optional. For example, the mixing can be carried out at 50°C - 65°C, preferably 60°C.

[0080] In one embodiment, the at least one fat and emulsifier (if any) can be mixed together before being mixed with the liquid food composition. In this embodiment, the at least one fat and emulsifier (if any) can be mixed together at a temperature of 50°C - 65°C, preferably 60°C.

[0081] Importantly, the sum of monosaccharides and disaccharides in all components of the liquid food composition (i.e., protein component, aqueous liquid, fat, emulsifier, salt, additional ingredients, etc.) is limited, preferably equal to zero. As described above, this limits or avoids the formation of amorphous monosaccharides and disaccharides, which are highly hygroscopic and can reduce stability, especially the hygroscopic stability of the powder during shelf life and increase the hygroscopic capacity. Examples of the negative effects of amorphous monosaccharides and disaccharides are provided above.

[0082] As provided above, the sum of monosaccharides and / or disaccharides in all components of the liquid food composition is less than 20 wt%, preferably less than 15 wt%, more preferably less than 10 wt%, even more preferably less than 5 wt% based on the dry weight of the liquid food composition. Most preferably, the sum of monosaccharides and / or disaccharides in all components of the liquid food composition is 0 wt% based on the dry weight of the liquid food composition.

[0083] Therefore, the sum of monosaccharides and / or disaccharides in all components of the liquid food composition is less than 20 wt%, preferably less than 15 wt%, more preferably less than 10 wt%, even more preferably less than 5 wt% based on the dry weight of the liquid food composition. Most preferably, the sum of monosaccharides and / or disaccharides in the liquid food composition is 0 wt% based on the dry weight of the liquid food composition.

[0084] Examples of monosaccharides include galactose, glucose, ribose, fructose, or mixtures thereof.

[0085] Examples of disaccharides include lactose, sucrose, maltose, lactulose, trehalose, or mixtures thereof.

[0086] In other words, examples of monosaccharides and disaccharides include galactose, glucose, ribose, fructose, lactose, sucrose, maltose, lactulose, trehalose, or mixtures thereof.

[0087] In one embodiment, the monosaccharides and / or disaccharides of all the ingredients of the liquid food composition may be optionally selected from the list consisting of: galactose, lactose, glucose, fructose, sucrose, maltose, ribose, lactulose, trehalose, or mixtures thereof. Preferably, the monosaccharides and / or disaccharides of all the ingredients of the liquid food composition may be optionally selected from the list consisting of: lactose, galactose, glucose, sucrose, maltose, fructose, or mixtures thereof. More preferably, the monosaccharides and / or disaccharides of all the ingredients of the liquid food composition may be optionally selected from the list consisting of: lactose, sucrose, maltose, or mixtures thereof.

[0088] In one embodiment, the monosaccharides and / or disaccharides of all the ingredients of the liquid food composition may consist only of disaccharides, particularly may consist only of lactose. In other words, the liquid food composition may be free of monosaccharides.

[0089] In one embodiment, the monosaccharides and / or disaccharides of the liquid food composition may be optionally selected from the list consisting of: galactose, lactose, glucose, fructose, sucrose, maltose, ribose, lactulose, trehalose, or mixtures thereof. Preferably, the monosaccharides and / or disaccharides of the liquid food composition may be optionally selected from the list consisting of: lactose, galactose, glucose, sucrose, maltose, fructose, or mixtures thereof. More preferably, the monosaccharides and / or disaccharides of the liquid food composition may be optionally selected from the list consisting of: lactose, sucrose, maltose, or mixtures thereof.

[0090] In one embodiment, the monosaccharides and / or disaccharides of the liquid food composition may consist only of disaccharides, particularly may consist only of lactose. In other words, the liquid food composition may be free of monosaccharides.

[0091] The method for preparing the liquid food composition may further include an optional step of heat-treating the liquid food composition. In one embodiment, the heat-treatment step is not optional.

[0092] The heat-treatment step may be carried out at a temperature of at least 60 °C, preferably at least 70 °C, more preferably 70 °C to 140 °C. Preferably, the heat-treatment is carried out for 0.5 seconds to 30 minutes, preferably 3 seconds to 10 minutes.

[0093] The method may further include an optional step of homogenizing the liquid food composition. In one embodiment, the homogenization step is not optional.

[0094] The homogenization step can be carried out at a pressure higher than 50 bar. Preferably, the homogenization step can be carried out at a pressure of 50 bar to 700 bar. More preferably, the homogenization step can be carried out at a pressure of 50 bar to 500 bar. Even more preferably, the homogenization step can be carried out at a pressure of 50 bar to 400 bar, 100 bar to 400 bar or 140 bar to 400 bar.

[0095] In a preferred embodiment, the homogenization step can be carried out at a temperature of 50°C to 70°C. More preferably, the step can be carried out at a temperature of 55°C to 65°C.

[0096] The step of homogenizing the food composition can be carried out after or before the heat treatment step. Preferably, the step of homogenizing the food composition is carried out before the heat treatment step.

[0097] Preparation of Liquid Food Composition - Method 2

[0098] In an alternative embodiment, the liquid food composition of step a) can be prepared by a method comprising the step of providing a liquid food composition comprising monosaccharides and / or disaccharides. For example, the liquid food composition comprising monosaccharides and / or disaccharides can be milk, reconstituted milk concentrate in water, reconstituted milk powder in water, fruit juice, coffee, plant-based milk analogues or mixtures thereof. The milk can be skimmed milk, semi-skimmed milk, whole milk or mixtures thereof. Preferably, the liquid food composition comprising monosaccharides and / or disaccharides is milk.

[0099] In one embodiment, the protein of the liquid food composition can consist of plant protein, dairy protein or a mixture thereof. In one embodiment, the protein of the liquid food composition can consist only of plant protein. In an alternative embodiment, the protein of the liquid food composition can consist only of dairy protein. In an alternative embodiment, the protein of the liquid food composition can consist only of a mixture of dairy protein and plant protein.

[0100] In a preferred embodiment, the protein of the liquid food composition consists only of dairy protein.

[0101] In one embodiment, the content of monosaccharides and / or disaccharides in the liquid food composition before the removal step is higher than 80 wt%, 70 wt%, 60 wt%, 50 wt%, 40 wt.%, 30 wt.%, 20 wt%, 15 wt%, 10 wt%, 5 wt% or 1 wt% based on the dry weight of the liquid food composition.

[0102] In one embodiment, the content of monosaccharides and / or disaccharides in the liquid food composition before the removal step is higher than 1 wt.%, preferably higher than 5 wt.%, more preferably higher than 10 wt.%, even more preferably higher than 15 wt.%, even more preferably higher than 20 wt.%, even more preferably higher than 40 wt.%, and even most preferably higher than 50 wt.% based on the dry weight of the liquid food composition.

[0103] Examples of monosaccharides include galactose, glucose, ribose, fructose or mixtures thereof.

[0104] Examples of disaccharides include lactose, sucrose, maltose, lactulose, trehalose or mixtures thereof.

[0105] In other words, examples of monosaccharides and disaccharides include galactose, glucose, ribose, fructose, lactose, sucrose, maltose, lactulose, trehalose or mixtures thereof.

[0106] In one embodiment, the monosaccharides and / or disaccharides of the liquid food composition may be selected from the list consisting of: galactose, lactose, glucose, fructose, sucrose, maltose, ribose, lactulose, trehalose or mixtures thereof. Preferably, the monosaccharides and / or disaccharides of the liquid food composition may be selected from the list consisting of: lactose, galactose, glucose, sucrose, maltose, fructose or mixtures thereof. More preferably, the monosaccharides and / or disaccharides of the liquid food composition may be selected from the list consisting of: lactose, sucrose, maltose or mixtures thereof.

[0107] In one embodiment, the monosaccharides and / or disaccharides of the liquid food composition may consist only of disaccharides, especially may consist only of lactose. In other words, the liquid food composition may be free of monosaccharides.

[0108] The method for preparing the liquid food composition further includes a step of removing part or all of the monosaccharides and / or disaccharides of the liquid food composition. The removal step is preferably carried out by filtration. The filtration can be carried out by dead-end filtration, microfiltration, nanofiltration and / or ultrafiltration. More preferably, the filtration is carried out by ultrafiltration or nanofiltration. Therefore, after the removal step, the liquid food composition contains at most 20 wt.%, preferably at most 15 wt.%, more preferably at most 10 wt.%, even more preferably at most 5 wt.%, even more preferably at most 1 wt.%, even more preferably at most 0.5 wt.%, and even more preferably at most 0.1 wt.% of monosaccharides and / or disaccharides based on the dry weight of the liquid food composition. Most preferably, after the filtration step, the liquid food composition is free of monosaccharides and disaccharides. After filtration, the liquid food composition may be free of carbohydrates.

[0109] This removal step of monosaccharides and disaccharides limits or avoids the formation of amorphous monosaccharides and disaccharides upon drying, which are highly hygroscopic and may reduce the stability of the powder during shelf life, particularly the hygroscopic stability and increase the hygroscopic capacity. Examples of the negative effects of amorphous monosaccharides and disaccharides are provided above.

[0110] In one embodiment, after filtration, the liquid food composition can be mixed with proteins, fats, emulsifiers, salts, minerals other than salts, vitamins, prebiotics, probiotics, texturizers, pigments, flavorings, sweeteners other than monosaccharides and disaccharides, or mixtures thereof. The proteins, fats, emulsifiers, and salts can be as provided above.

[0111] Crucially, the sum of monosaccharides and disaccharides in all components of the liquid food composition (i.e., protein components, aqueous liquids, fats, emulsifiers, salts, additional components, etc.) is limited, preferably equal to zero. As described above, this limits or avoids the formation of amorphous monosaccharides and disaccharides, which are highly hygroscopic and may reduce stability, particularly the hygroscopic stability of the powder during shelf life and increase the hygroscopic capacity. Examples of the negative effects of amorphous monosaccharides and disaccharides are provided above.

[0112] As provided above, the sum of monosaccharides and / or disaccharides in all components of the liquid food composition is less than 20 wt%, preferably less than 15 wt%, more preferably less than 10 wt%, even more preferably less than 5 wt% based on the dry weight of the liquid food composition. Most preferably, the sum of monosaccharides and disaccharides in all components of the liquid food composition is 0 wt% based on the dry weight of the liquid food composition.

[0113] Accordingly, the sum of monosaccharides and / or disaccharides in the liquid food composition is less than 20 wt%, preferably less than 15 wt%, more preferably less than 10 wt%, even more preferably less than 5 wt%, and most preferably 0 wt% based on the dry weight of the liquid food composition.

[0114] Examples of monosaccharides include galactose, glucose, ribose, fructose, or mixtures thereof.

[0115] Examples of disaccharides include lactose, sucrose, maltose, lactulose, trehalose, or mixtures thereof.

[0116] In other words, examples of monosaccharides and disaccharides include galactose, glucose, ribose, fructose, lactose, sucrose, maltose, lactulose, trehalose, or mixtures thereof.

[0117] In one embodiment, the monosaccharides and / or disaccharides of all the ingredients of the liquid food composition may optionally be selected from the list consisting of: galactose, lactose, glucose, fructose, sucrose, maltose, ribose, lactulose, trehalose, or mixtures thereof. Preferably, the monosaccharides and / or disaccharides of all the ingredients of the liquid food composition may optionally be selected from the list consisting of: lactose, galactose, glucose, sucrose, maltose, fructose, or mixtures thereof. More preferably, the monosaccharides and / or disaccharides of all the ingredients of the liquid food composition may optionally be selected from the list consisting of: lactose, sucrose, maltose, or mixtures thereof.

[0118] In one embodiment, the monosaccharides and / or disaccharides of all the ingredients of the liquid food composition may consist only of disaccharides, particularly may consist only of lactose. In other words, the liquid food composition may be free of monosaccharides.

[0119] In one embodiment, the monosaccharides and / or disaccharides of the liquid food composition may optionally be selected from the list consisting of: galactose, lactose, glucose, fructose, sucrose, maltose, ribose, lactulose, trehalose, or mixtures thereof. Preferably, the monosaccharides and / or disaccharides of the liquid food composition may optionally be selected from the list consisting of: lactose, galactose, glucose, sucrose, maltose, fructose, or mixtures thereof. More preferably, the monosaccharides and / or disaccharides of the liquid food composition may optionally be selected from the list consisting of: lactose, sucrose, maltose, or mixtures thereof.

[0120] In one embodiment, the monosaccharides and / or disaccharides of the liquid food composition may consist only of disaccharides, particularly may consist only of lactose. In other words, the liquid food composition may be free of monosaccharides.

[0121] The method for preparing the liquid food composition may further include an optional step of heat-treating the liquid food composition. In one embodiment, the heat-treatment step is not optional.

[0122] The heat-treatment step may be carried out at a temperature of at least 60 °C, preferably at least 70 °C, more preferably 70 °C to 140 °C. Preferably, the heat-treatment is carried out for 0.5 seconds to 30 minutes, preferably 3 seconds to 10 minutes.

[0123] The method for preparing the liquid food composition may further include an optional step of homogenizing the liquid food composition. In one embodiment, the homogenization step is not optional.

[0124] The homogenization step may be carried out at a pressure higher than 50 bar. Preferably, the homogenization step may be carried out at a pressure of 50 bar to 700 bar. Further preferably, the homogenization step may be carried out at a pressure of 50 bar to 500 bar. More preferably, the homogenization step may be carried out at a pressure of 50 bar to 400 bar, 100 bar to 400 bar, or 140 bar to 400 bar.

[0125] In a preferred embodiment, the homogenization step can be carried out at a temperature of 50 °C to 70 °C. More preferably, the step can be carried out at a temperature of 55 °C to 65 °C.

[0126] The homogenization step can be after or before the heat treatment step. Preferably, the homogenization step is before the heat treatment step.

[0127] The method of the present invention further comprises step b) of drying the liquid food composition to obtain a food powder. The drying step is carried out by a dryer (also known as a drying device). The drying step can be carried out by any drying technique known in the art suitable for food. For example, the drying step can be carried out by drum drying, roller drying, spray drying or freeze drying.

[0128] In some embodiments, the drying step is carried out with a drying technique different from drum drying and / or freeze drying. The disadvantages of drum drying and freeze drying are provided in the second aspect of the present invention.

[0129] Preferably, the drying step is carried out by spray drying. The advantages of spray drying are provided in the second aspect of the present invention. The method of the present invention further comprises step c) of adding crystalline monosaccharides and / or disaccharides to the food powder. In step c), the crystalline monosaccharides and / or disaccharides are added to the food powder in a dry form.

[0130] In a preferred embodiment, in step c), the crystalline monosaccharides and / or disaccharides are added by dry mixing or by fluidized bed agglomeration.

[0131] In another preferred embodiment, step c) of adding crystalline monosaccharides and / or disaccharides and step b) of drying are simultaneous, and the crystalline monosaccharides and / or disaccharides are directly added to the dryer while drying the liquid food composition in the dryer.

[0132] After adding the crystalline monosaccharides and / or disaccharides, at most 30%, preferably at most 25%, more preferably at most 15%, even more preferably at most 10%, even more preferably at most 5%, even more preferably at most 1%, even more preferably at most 0.5%, even more preferably at most 0.1% of the monosaccharides and / or disaccharides in the food powder are amorphous, and the rest of the monosaccharides and / or disaccharides in the food powder are crystalline.

[0133] In the most preferred embodiment, the food powder does not contain amorphous monosaccharides and / or disaccharides. In other words, the monosaccharides and / or disaccharides in the food powder consist only of crystalline monosaccharides and / or disaccharides.

[0134] In one embodiment, the food powder comprises less than 10 wt% sucrose, preferably less than 8 wt.% sucrose, more preferably less than 6 wt.% sucrose, based on the dry weight of the food powder. In another embodiment, the food powder is free of sucrose. Due to the hygroscopic properties and / or thermal properties of sucrose, the presence of sucrose is preferably limited or avoided.

[0135] In one embodiment, the crystalline monosaccharides and / or disaccharides of the food powder are not embedded in the amorphous matrix of the food powder. In particular, the crystalline monosaccharides and / or disaccharides of the food powder may be in free form or adsorbed onto the amorphous matrix of the food powder. The amorphous matrix of the food powder generally corresponds to the matrix obtained when drying the components (such as fats, proteins, emulsifiers, etc.) of the liquid food composition in step b). The amorphous matrix does not include crystalline monosaccharides and / or disaccharides, especially the crystalline monosaccharides and / or disaccharides added in step c).

[0136] In one embodiment, after adding crystalline monosaccharides and / or disaccharides in step c), the total monosaccharide and / or disaccharide content of the food powder is 10 wt.% to 80 wt.%, preferably 10 wt.% to 70 wt.%, more preferably 10 wt.% to 60 wt.%, even more preferably 20 wt.% to 60 wt.%, and most preferably 20 wt.% to 50 wt.%, based on dry weight.

[0137] Adding crystalline monosaccharides and / or disaccharides after drying allows reducing the hygroscopic capacity of the food powder and increasing the hygroscopic stability, without affecting the sensory and nutritional properties. In fact, the present invention relies on the change of the state of monosaccharides and / or disaccharides from the amorphous state to the crystalline state, while the amount of monosaccharides and / or disaccharides can be maintained such that the sensory and optional nutritional properties of the food powder are not affected. In other words, the amount of monosaccharides and / or disaccharides can be maintained in the food powder of the present invention at the same level as the corresponding target reference food powder, such that the sensory and optional nutritional properties are comparable to the target reference food powder. For example, the present invention allows obtaining a milk powder having the same level of lactose as a standard milk powder, but in which most of the lactose is in the crystalline state compared to the standard milk powder in which lactose is in the amorphous state.

[0138] Examples of crystalline monosaccharides include crystalline galactose, crystalline glucose, crystalline fructose, crystalline ribose, or mixtures thereof.

[0139] Examples of crystalline disaccharides include crystalline lactose, crystalline sucrose, crystalline maltose, crystalline lactulose, crystalline trehalose, or mixtures thereof.

[0140] In other words, examples of crystalline monosaccharides and disaccharides include crystalline galactose, crystalline lactose, crystalline glucose, crystalline fructose, crystalline sucrose, crystalline maltose, crystalline ribose, crystalline lactulose, crystalline trehalose, or mixtures thereof.

[0141] In one embodiment, the crystalline monosaccharide and / or disaccharide added in step c) may be selected from the list consisting of: crystalline galactose, crystalline lactose, crystalline glucose, crystalline fructose, crystalline sucrose, crystalline maltose, crystalline ribose, crystalline lactulose, crystalline trehalose, or a mixture thereof. Preferably, the crystalline monosaccharide and / or disaccharide added in step c) may be selected from the list consisting of: crystalline lactose, crystalline galactose, crystalline glucose, crystalline sucrose, crystalline maltose, crystalline fructose, or a mixture thereof. More preferably, the crystalline monosaccharide and / or disaccharide added in step c) may be selected from the list consisting of: crystalline lactose, crystalline sucrose, crystalline maltose, or a mixture thereof.

[0142] In one embodiment, at least 50%, preferably at least 60%, more preferably at least 70%, even more preferably at least 80%, even more preferably at least 90% of the crystalline monosaccharide and / or disaccharide added in step c) may consist of crystalline disaccharide, particularly may consist of crystalline lactose. In the most preferred embodiment, the crystalline monosaccharide and / or disaccharide added in step c) may consist only of crystalline disaccharide, particularly may consist only of crystalline lactose. In other words, no crystalline monosaccharide may be added in step c).

[0143] In one embodiment, the monosaccharide and / or disaccharide of the food powder may be selected from the list consisting of: galactose, lactose, glucose, fructose, sucrose, maltose, ribose, lactulose, trehalose, or a mixture thereof. Preferably, the monosaccharide and / or disaccharide of the food powder may be selected from the list consisting of: lactose, galactose, glucose, sucrose, maltose, fructose, or a mixture thereof. More preferably, the monosaccharide and / or disaccharide of the food powder may be selected from the list consisting of: lactose, sucrose, maltose, or a mixture thereof.

[0144] In the most preferred embodiment, the monosaccharide and / or disaccharide of the food powder may consist only of disaccharide, particularly may consist only of lactose. In other words, the food powder does not contain monosaccharide.

[0145] In one embodiment, at least one additional ingredient may be added during or after step c). The at least one additional ingredient is different from monosaccharide and disaccharide. The additional ingredient may be selected from the list consisting of: fat, emulsifier, protein, salt, mineral other than salt, vitamin, prebiotic, probiotic, conditioner, pigment, flavoring agent, sweetening agent other than monosaccharide and disaccharide, maltodextrin, or a mixture thereof. Preferably, the at least one additional ingredient should not contain amorphous monosaccharide and disaccharide. The at least one additional ingredient may also contain amorphous monosaccharide and disaccharide, but the amount of amorphous monosaccharide and / or disaccharide in the at least one additional ingredient should be such that the total amount of amorphous monosaccharide and / or disaccharide in the food powder does not exceed the maximum amount of amorphous monosaccharide and / or disaccharide provided above.

[0146] It has been found that using a liquid food composition having limited monosaccharides and / or disaccharides or no monosaccharides and / or disaccharides in the manufacture of food powders, and adding monosaccharides and / or disaccharides in crystalline form after drying, allows improving the stability of the food powders during shelf life (i.e., improved hygroscopic stability and reduced hygroscopic capacity), while maintaining the desired and acceptable sensory sensations. In particular, the obtained food powders may not show significant detrimental deterioration of their quality and functional properties (e.g., no caking) during shelf life, even when exposed to relatively high humidity (e.g., relative humidity of 40% or even possibly higher, e.g., 55%-70%). This is because the method limits or prevents the presence of monosaccharides and / or disaccharides in amorphous form.

[0147] The limitation or absence of monosaccharides and / or disaccharides in the liquid food composition can be achieved by: 1) reformulating the liquid food composition with ingredients having a limited amount of monosaccharides and / or disaccharides or no monosaccharides and / or disaccharides, or 2) treating to remove monosaccharides and / or disaccharides from the liquid food composition. Crystalline monosaccharides and / or disaccharides are added after drying. This compensates for the sensory defects caused by the limitation or absence of monosaccharides and / or disaccharides. This also limits or prevents the formation of amorphous monosaccharides and disaccharides as they are added to the already dried powder. Additionally, crystalline monosaccharides and / or disaccharides are significantly less hygroscopic than amorphous sugars, enhancing the stability of the food powders, particularly stability to moisture, during shelf life. The powders of the present invention have the desired and acceptable sensory properties as the monosaccharides and / or disaccharides are retained by addition after drying.

[0148] In a preferred embodiment, the food powder is not a roller-dried food powder and / or not a freeze-dried food powder. In a more preferred embodiment, the food powder is a spray-dried food powder.

[0149] In one embodiment, the food powder contains fat globules, particularly milk fat globules.

[0150] In one embodiment, the food powder may contain less than 5 wt.%, preferably less than 2 wt.%, more preferably less than 1.5 wt.%, even more preferably less than 1 wt.%, even more preferably less than 0.5 wt.% of free fat. In an even more preferred embodiment, the food powder is free of free fat. The free fat content of the food powder should be limited to avoid unsatisfactory reconstitution properties. Free fat may also be referred to as surface fat.

[0151] In a second aspect, the present invention relates to a food powder.

[0152] The food powder can be the food powder provided in the first aspect of the present invention and vice versa.

[0153] The food powder comprises at least one component different from monosaccharides and disaccharides. The at least one component different from monosaccharides and disaccharides can be as provided in the first aspect of the present invention.

[0154] The food powder further comprises monosaccharides and / or disaccharides, wherein at most 30%, preferably at most 25%, more preferably at most 15%, even more preferably at most 10%, even more preferably at most 5%, even more preferably at most 1%, even more preferably at most 0.5%, even more preferably at most 0.1% of the monosaccharides and / or disaccharides of the food powder are amorphous, and the remainder of the monosaccharides and / or disaccharides of the food powder is crystalline.

[0155] In a most preferred embodiment, the food powder does not contain amorphous monosaccharides and / or disaccharides. In other words, the monosaccharides and / or disaccharides of the food powder consist only of crystalline monosaccharides and / or disaccharides.

[0156] Examples of monosaccharides include galactose, glucose, ribose, fructose or mixtures thereof.

[0157] Examples of disaccharides include lactose, sucrose, maltose, lactulose, trehalose or mixtures thereof.

[0158] In other words, examples of monosaccharides and disaccharides include galactose, glucose, ribose, fructose, lactose, sucrose, maltose, lactulose, trehalose or mixtures thereof.

[0159] In one embodiment, the crystalline monosaccharides and / or disaccharides of the food powder can be selected from the list consisting of: crystalline galactose, crystalline lactose, crystalline glucose, crystalline fructose, crystalline sucrose, crystalline maltose, crystalline ribose, crystalline lactulose, crystalline trehalose or mixtures thereof. Preferably, the crystalline monosaccharides and / or disaccharides of the food powder can be selected from the list consisting of: crystalline lactose, crystalline galactose, crystalline glucose, crystalline sucrose, crystalline maltose, crystalline fructose or mixtures thereof. More preferably, the crystalline monosaccharides and / or disaccharides of the food powder can be selected from the list consisting of: crystalline lactose, crystalline sucrose, crystalline maltose or mixtures thereof.

[0160] In one embodiment, at least 50%, preferably at least 60%, more preferably at least 70%, even more preferably at least 80%, even more preferably at least 90% of the crystalline monosaccharides and / or disaccharides of the food powder can consist of crystalline disaccharides, especially consist only of crystalline lactose.

[0161] In a preferred embodiment, the crystalline monosaccharides and / or disaccharides of the food powder can consist only of crystalline disaccharides, especially consist only of crystalline lactose. In other words, the food powder does not contain crystalline monosaccharides.

[0162] In one embodiment, the monosaccharides and / or disaccharides of the food powder are optionally selected from the list consisting of: galactose, lactose, glucose, fructose, sucrose, maltose, ribose, lactulose, trehalose or mixtures thereof. Preferably, the monosaccharides and / or disaccharides of the food powder are optionally selected from the list consisting of: lactose, galactose, glucose, sucrose, maltose, fructose or mixtures thereof. More preferably, the monosaccharides and / or disaccharides of the food powder are optionally selected from the list consisting of: lactose, sucrose, maltose or mixtures thereof.

[0163] In one embodiment, at least 50%, preferably at least 60%, more preferably at least 70%, even more preferably at least 80%, even more preferably at least 90% of the monosaccharides and / or disaccharides of the food powder may consist of disaccharides, especially crystalline lactose.

[0164] In another preferred embodiment, the monosaccharides and / or disaccharides of the food powder may consist only of disaccharides, especially only of lactose. In other words, the amorphous monosaccharides and / or disaccharides of the food powder may consist only of amorphous disaccharides, especially amorphous lactose, and the crystalline monosaccharides and / or disaccharides of the food powder may consist only of crystalline disaccharides, especially crystalline lactose. In particular, the food powder may be free of monosaccharides.

[0165] In one embodiment, the food powder contains less than 10 wt% sucrose, preferably less than 8 wt.%, more preferably less than 6 wt.% sucrose, based on the dry weight of the food powder. In another embodiment, the food powder is free of sucrose. Due to the hygroscopic properties and / or thermal properties of sucrose, the presence of sucrose is preferably restricted or avoided.

[0166] In one embodiment, the crystalline monosaccharides and / or disaccharides of the food powder are not embedded in the amorphous matrix of the food powder. In particular, the crystalline monosaccharides and / or disaccharides of the food powder may be in free form or adsorbed to the amorphous matrix of the food powder.

[0167] In one embodiment, the food powder contains 10 to 80 wt.%, preferably 10 wt.% to 70 wt.%, more preferably 10 wt.% to 60 wt.%, even more preferably 20 wt.% to 60 wt.%, most preferably 20 wt.% to 50 wt.% of monosaccharides and / or disaccharides, based on the dry weight. The monosaccharides and / or disaccharides may be the monosaccharides and / or disaccharides as provided herein or as provided in the first aspect of the present invention. In one embodiment, the food powder may contain fat. The food powder may contain 0 wt% to 40 wt%, preferably 1 wt% to 40 wt%, more preferably 10 wt% to 40 wt%, even more preferably 20 wt% to 40 wt% of fat, based on the dry weight. The fat may be the fat as provided in the first aspect of the present invention.

[0168] In one embodiment, the food powder may comprise protein. The food powder may comprise from 5 wt% to 70 wt%, preferably from 10 wt% to 50 wt%, more preferably from 20 wt% to 50 wt%, even more preferably from 20 wt% to 40 wt% protein by dry weight. The protein may be the protein provided in the first aspect of the present invention.

[0169] In one embodiment, the food powder may comprise salt. The food powder may comprise from 0 wt% to 5 wt%, preferably from 0.1 wt% to 5 wt%, more preferably from 0.5 wt% to 5 wt%, even more preferably from 1.5 wt% to 4 wt% salt by dry weight. The salt may be the salt provided in the first aspect of the present invention.

[0170] In one embodiment, the food powder comprises from 0 wt% to 2 wt%, preferably from 0.05 wt% to 2 wt%, more preferably from 0.1 wt% to 2 wt%, even more preferably from 0.3 wt.% to 1 wt.% emulsifier by dry weight. The emulsifier may be the emulsifier provided in the first aspect of the present invention.

[0171] In one embodiment, the food powder may comprise at least one additional ingredient. The at least one additional ingredient is different from monosaccharides and disaccharides. The additional ingredient may be selected from the list consisting of: minerals other than salt, vitamins, prebiotics, probiotics, texturizers, pigments, flavorings, sweeteners other than monosaccharides and disaccharides, maltodextrin or mixtures thereof. Preferably, the at least one additional ingredient should be free of amorphous monosaccharides and disaccharides. The at least one additional ingredient may also comprise amorphous monosaccharides and disaccharides, but the amount of amorphous monosaccharides and / or disaccharides in the at least one additional ingredient should be such that the total amount of amorphous monosaccharides and / or disaccharides in the food powder does not exceed the maximum amount of amorphous monosaccharides and / or disaccharides provided above.

[0172] In one embodiment, when stored at room temperature or at a temperature of 15°C to 25°C, the shelf life of the food powder is at least 3 months, preferably 3 to 24 months, more preferably 3 to 12 months, even more preferably 9 to 12 months. Preferably, this shelf life applies when the food powder is also stored at a relative humidity of 40% to 70%, preferably 55% to 70%, more preferably 60% to 70%.

[0173] In one embodiment, the food powder has a moisture content of less than 5 wt%. Preferably, when stored at room temperature or at a temperature of 15°C to 25°C and a relative humidity of 40% to 70%, preferably 55% to 70%, more preferably 60% to 70%, the food powder has a moisture content of less than 5 wt% for at least 3 months, preferably 3 to 24 months, more preferably 3 to 12 months, even more preferably 9 to 12 months.

[0174] The powder of the present invention has a limited amount of amorphous monosaccharides and disaccharides or is free of amorphous monosaccharides and disaccharides, while having most or all of the crystalline monosaccharides and disaccharides. Accordingly, the powder has improved stability during shelf life, particularly stability to moisture. The powder of the present invention has a reduced moisture absorption capacity and an increased moisture absorption stability during shelf life. In particular, the powder of the present invention does not easily cake during shelf life, even when exposed to a high relative humidity. The powder retains acceptable sensory properties.

[0175] In a preferred embodiment, the food powder is not a roller-dried food powder and / or is not a freeze-dried food powder.

[0176] Roller drying and freeze drying are disadvantageous because they alter the structure of the fat and increase the presence of free fat in the food powder. The presence of a large amount of free fat has a negative impact on the reconstitution properties of the food powder. Roller drying and freeze drying are particularly disadvantageous when the food powder is a dairy-based food powder or a mixed dairy-based food powder. Indeed, such drying treatments unfavorably alter the milk fat globule structure and significantly increase the presence of free fat. In addition, roller drying is disadvantageous because it produces sensory changes (such as a caramel flavor) during the Maillard reaction, which may be undesirable depending on the application (such as milk powder).

[0177] In a more preferred embodiment, the food powder is a spray-dried food powder. Spray drying is advantageous because it limits the formation of free fat and sensory defects due to the Maillard reaction. Spray drying is particularly advantageous when the food powder is a dairy-based food powder or a mixed dairy-based food powder. Indeed, it limits the alteration of the milk fat globule structure and thus limits the formation of free fat. In one embodiment, the food powder contains fat globules, particularly milk fat globules.

[0178] In one embodiment, the food powder may contain less than 5 wt.%, preferably less than 2 wt.%, more preferably less than 1.5 wt.%, even more preferably less than 1 wt.%, even more preferably less than 0.5 wt.% of free fat. In an even more preferred embodiment, the food powder is free of free fat. The free fat content of the food powder should be limited to avoid unsatisfactory reconstitution properties.

[0179] In a third aspect, the present invention relates to a food powder obtained by the method of the first aspect of the present invention.

[0180] The characteristics of the food powder of the second aspect of the present invention are applicable to the food powder of the third aspect of the present invention.

[0181] Those skilled in the art will understand that they are free to combine all features of the invention disclosed herein. Specifically, the features described for the products of the invention can be combined with the methods of the invention, and vice versa. Additionally, the features described for different embodiments of the invention can be combined.

[0182] Furthermore, if there are known equivalents for specific features, such equivalents should be incorporated as if expressly mentioned in this specification. After referring to the drawings and non-limiting examples, further advantages and features of the invention will become apparent.

[0183] Example

[0184] Example 1: Preparation of Reference Whole Milk Powder

[0185] Prepare reference whole milk powder.

[0186] To this end, anhydrous milk fat, milk protein concentrate (here, the milk protein concentrate has at most 4% lactose), and lactose are mixed with water at 60 °C to obtain a wet mixture with a total solids content of 40 wt%. Then, the wet mixture is homogenized at 140 bar and 60 °C, pasteurized at 83 °C for 4 seconds, and then spray-dried to obtain whole milk powder composed of anhydrous milk fat (28.3% db), milk protein concentrate (32.3% db), and lactose (39.4% db). The reference whole milk powder is rich in amorphous lactose and the lactose in the reference whole milk powder mainly consists of amorphous lactose (about 39.4% db).

[0187] Example 2: Preparation of a Combined Whole Milk Powder with Negligible Amounts of Amorphous Lactose and Sensory Flavors

[0188] Prepare a combined whole milk powder with a negligible amount of amorphous lactose. In particular, the combined whole milk powder contains a negligible amount of lactose in the wet mixture before spray-drying.

[0189] To this end, anhydrous milkfat and milk protein concentrate (wherein the milk protein concentrate has a maximum of 4% lactose) are mixed with water at 60 °C to obtain a wet mixture having a total solids content of 40 wt% and containing less than 0.1 wt.% lactose. This negligible amount of lactose is derived from the milk protein concentrate. The wet mixture does not contain monosaccharides and disaccharides other than lactose. Then, the wet mixture is homogenized at 140 bar and 60 °C, pasteurized at 83 °C for 4 seconds, and then spray-dried to obtain whole milk powder. Then, a desired amount of crystalline lactose is dry-blended with the whole milk powder to obtain a combined whole milk powder having the same composition as the reference whole milk powder of Example 1, i.e., anhydrous milkfat (28.3% db), milk protein concentrate (32.3% db), and lactose (39.4% db). The difference between the combined whole milk powder and the reference whole milk powder of Example 1 is that the lactose of the combined whole milk powder of this example consists mainly of crystalline lactose. In particular, the combined whole milk powder contains a very small and negligible amount of amorphous lactose fraction, i.e., less than 0.1 wt.% db.

[0190] 10 g of the reference whole milk powder of Example 1 or 10 g of the combined whole milk powder of this example are separately diluted in 200 mL of water and tasted by a person trained to evaluate the sensory properties of milk, including taste and texture. The combined whole milk powder is compared with the reference whole milk powder. Compared with the reference whole milk powder, the combined whole milk powder retains acceptable and even equivalent sensory properties.

[0191] Example 3: Preparation of Reference Fat - Filled Milk Powder

[0192] Prepare a reference fat-filled milk powder.

[0193] To this end, skim milk powder is mixed with fresh milk at 60 °C to obtain a wet mixture.

[0194] Meanwhile, palm fat and an emulsifier (lecithin) are mixed together at 60 °C to form a pre-emulsion. The pre-emulsion does not contain any monosaccharides and disaccharides, including lactose.

[0195] The pre-emulsion is mixed into the wet mixture at 60 °C to form a mixture having a total solids content of 40%. Then the mixture is homogenized at 140 bar at 60 °C, pasteurized at 83 °C for 4 seconds, and then spray-dried to obtain a fat-filled milk powder. Additional ingredients including a crystalline sucrose flavoring agent, vitamins, minerals, maltodextrin, and salt are further added to the fat-filled milk powder in dry form to obtain the final reference fat-filled milk powder. The composition of the reference fat-filled milk is provided in Table 1.

[0196] The reference fat-filled milk powder is rich in amorphous lactose and the lactose of the reference fat-filled milk powder consists mainly of amorphous lactose.

[0197] The sucrose and maltose (from maltodextrin) of the reference filled milk powder are only in crystalline form when added after drying.

[0198]

[0199]

[0200] Table 1

[0201] Example 4: Preparation of a Combined Fat - Filled Milk Powder with Negligible Amounts of Amorphous Lactose and Sensory Flavors

[0202] Prepare a combined filled milk powder with a negligible amount of amorphous lactose. In particular, the combined whole milk powder contains a negligible amount of lactose in the wet mixture before spray drying.

[0203] The formulation and method for preparing the reference filled milk powder are suitable for preparing a combined filled milk powder that still has the same protein, fat, and lactose composition as the reference but at the same time limits amorphous lactose (negligible amount) compared to the reference. In particular, fresh milk and skim milk powder are removed to limit amorphous lactose. The equivalent levels of milk fat and protein present in fresh milk and skim milk powder are added to the wet mixture separately. Similarly, the equivalent level of lactose is added in crystalline form after drying.

[0204] For this purpose, a milk protein concentrate (here, the milk protein concentrate has a maximum of 4% lactose) is mixed with water at 60 °C to obtain a wet mixture containing less than 0.1 wt.% lactose. This negligible amount of lactose is derived from the milk protein concentrate. The wet mixture does not contain monosaccharides and disaccharides other than lactose.

[0205] At the same time, anhydrous milk fat, palm fat, and an emulsifier (lecithin) are mixed at 60 °C to form a pre-emulsion. The pre-emulsion does not contain monosaccharides and disaccharides, including no lactose.

[0206] The pre-emulsion is mixed into the wet mixture at 60 °C to form a mixture. Then the mixture is homogenized at 140 bar and 60 °C, pasteurized at 83 °C for 4 seconds, and then spray dried to obtain a combined filled milk powder. Additional ingredients including flavorings, vitamins, minerals, salts, crystalline lactose, maltodextrin, and crystalline sucrose are further added to the combined filled milk powder in dry form, especially in dry blend form, to obtain the final combined filled milk powder.

[0207] The composition of the combined filled milk powder is provided in Table 2.

[0208] The lactose of the combined filled milk powder of this example consists mainly of crystalline lactose. In particular, the combined whole milk powder contains a very small and negligible amorphous lactose fraction, i.e., less than 0.1 wt.% db.

[0209] The sucrose in the combined fat-filled milk powder of this example is only in crystalline form.

[0210] The maltose (from maltodextrin) in the combined fat-filled milk powder of this example is only in crystalline form.

[0211] 10 g of the reference fat-filled milk powder of Example 3 and 10 g of the combined fat-filled milk powder of this example were each diluted in 100 mL of water and tasted by a person trained to evaluate the sensory properties of milk, including taste and texture. The combined fat-filled milk powder was compared with the reference fat-filled milk powder. Compared with the reference fat-filled milk powder, the combined fat-filled milk powder maintained acceptable and even equivalent sensory properties.

[0212]

[0213] Table 2

[0214] Example 5: Preparation of a Combined Fat - Filled Milk Powder from Lactose - Free Ultrafiltered Fresh Milk

[0215] The combined fat-filled milk powder is prepared using ultrafiltered fresh whole milk without lactose.

[0216] To this end, a milk protein concentrate (here, the milk protein concentrate has a maximum of 4% lactose) is mixed with ultrafiltered fresh milk without lactose at 60 °C to obtain a wet mixture containing less than 0.1 wt.% of, in particular, lactose. This negligible amount of lactose comes from the milk protein concentrate. The wet mixture does not contain monosaccharides and disaccharides other than lactose.

[0217] At the same time, milk fat, palm fat and an emulsifier (lecithin) are mixed together at 60 °C to form a pre-emulsion. The pre-emulsion does not contain any monosaccharides and disaccharides, including no lactose.

[0218] The pre-emulsion is mixed into the heat-treated wet mixture at 60 °C to form a mixture. Then the mixture is homogenized at 140 bar and 60 °C, pasteurized at 83 °C for 4 seconds, and then spray-dried to obtain the combined fat-filled milk powder. Additional ingredients including flavorings, vitamins, minerals, salts, crystalline lactose, maltodextrin and crystalline sucrose are further added to the combined fat-filled milk powder in dry form, in particular in dry-mixed form, to obtain the final combined fat-filled milk powder.

[0219] The composition of the combined fat-filled milk is provided in Table 3.

[0220] The lactose in the combined fat-filled milk powder with ultrafiltered fresh milk of this example mainly consists of crystalline lactose. In particular, this combined whole milk powder contains a very small and negligible amount of amorphous lactose fraction, i.e., less than 0.1 wt.% db.

[0221] The sucrose of the combined fat-filled milk powder with ultrafiltered fresh milk in this example only exists in crystalline form.

[0222] The maltose (from maltodextrin) of the combined fat-filled milk powder with ultrafiltered fresh milk in this example only exists in crystalline form.

[0223] 10 g of the reference fat-filled milk powder of Example 3 and 10 g of the combined fat-filled milk powder with ultrafiltered fresh milk in this example were respectively diluted in 100 mL of water and tasted by a person trained to evaluate the sensory properties of milk (including taste and texture). The combined fat-filled milk powder with ultrafiltered fresh milk was compared with the reference fat-filled milk powder. Compared with the reference fat-filled milk powder, the combined fat-filled milk powder prepared with ultrafiltered fresh milk maintained acceptable and even equivalent sensory properties.

[0224]

[0225] Table 3

[0226] Example 6: Analytical Characterization

[0227] Water activity was measured using an AquaLab 4TE Decagon (Decagon Devices Inc., US). The measurement was based on detecting dew on a mirror when the sample and the headspace were in equilibrium in terms of relative humidity and temperature. All sample measurements were carried out at 25 °C (±0.1 °C). The instrument had a measurement interval of approximately 5 minutes and recorded values. Water activity was determined in duplicate with a precision of ±0.007.

[0228] Moisture content was determined using the oven method at 102 °C for 2 hours with a sample mass of approximately 2 g.

[0229] The glass transition temperature (T g ) was measured by differential scanning calorimetry (TA Instruments Q2000). A double scan program was used to eliminate the relaxation enthalpy and obtain a more precise determination of the glass transition. For this purpose, each sample, weighing 10 mg to 30 mg, was scanned from 25 °C to approximately 100 °C at a heating rate of 5 °C / minute. Then the system was cooled at 20 °C / minute and then a second scan was run. The glass transition was determined by the second scan, defined by the onset of a sharp change in the heating capacity. Based on previous experience, the glass transition was determined with a precision of ±3 °C.

[0230] The adsorption isotherm was established based on a rapid method. For this purpose, the samples were stored in desiccators (i.e., one for partial drying and one for partial humidification) for a short period of usually about 48 hours. This allowed pre-equilibrating the samples at different water activities. For a robust determination of the adsorption isotherm, at least five different points (water activity / water content / T g ) are required. Then each sample was subjected to a heat treatment at T g + 5 °C for 2 hours to overcome the moisture gradient within the product and obtain the so-called equilibrium water activity a w .

[0231] The moisture adsorption kinetics experiments were carried out in a water sorption device SPS (proUmid GmbH, Ulm). Samples of the same volume were placed in aluminum pans and weighed. The samples were then equilibrated at 25 °C and 20% relative humidity until equilibrium was reached (reached after 100 hours). Subsequently, the relative humidity was increased from 20% to 70% in steps of 5% r.H. every 24 hours. Using 24 hours, the samples were allowed to equilibrate and potential crystallization to occur. The moisture was absorbed by the different samples. The resulting weight increase was related to the amount of moisture absorbed by the samples.

[0232] Example 7: Physical Stability Assessment

[0233] 6.1 Reference and Combined Whole Milk Powders

[0234] The physical stability of the reference and combined whole milk powders of Example 1 and Example 2, respectively, was evaluated based on the adsorption isotherm. The adsorption isotherm was measured as disclosed in Example 6 and was illustrated based on the glass transition temperature (T g ) and the moisture content ( Figure 1 ) or based on the moisture content and the water activity ( Figure 2 ). T g , the moisture content and the water activity were measured as disclosed in Example 6.

[0235] The results are shown in Figure 1 and Figure 2 .

[0236] When comparing the adsorption isotherms of the reference and combined whole milk powders, it can be observed that the removal of lactose from the wet mixture and the drying of only the added crystalline form of lactose in the powder after drying significantly reduced the moisture sorption capacity of the whole milk powder (higher water activity expected at equivalent moisture content) (see Figure 1 and Figure 2 ). It can be concluded that the removal of amorphous lactose from the milk powder, leaving it to contain only crystalline lactose, results in a powder that no longer exhibits a glass transition temperature and thus resists caking more robustly during shelf life (see Figure 1 ).

[0237] 6.2 Fat - Filled Milk Powders

[0238] Evaluate the physical stability of the reference, combined fat-filled milk powder, and combined fat-filled milk powder prepared from ultrafiltered fresh milk for Examples 3, 4, and 5, respectively, based on the adsorption isotherm. Measure the adsorption isotherm as disclosed in Example 6, and illustrate based on T g and moisture content ( Figure 1 ) or based on moisture content and water activity ( Figure 2 ). Measure T g , moisture content, and water activity as disclosed in Example 6.

[0239] The results are shown in Figure 1 and Figure 2 .

[0240] Only the reference fat-filled milk powder shows a glass transition temperature (T g ), while for the combined fat-filled milk powder without amorphous lactose and containing only crystalline lactose, T g ( Figure 1 ) cannot be determined. This indicates that the combined fat-filled milk powder containing only crystalline lactose should be more anti-caking. In addition, the removal of amorphous lactose and the dry addition of crystalline lactose affect the moisture absorption capacity of the sample (see Figure 1 and Figure 2 ). Compared with the reference fat-filled milk powder containing amorphous lactose, the combined fat-filled milk powder without amorphous lactose and containing only crystalline lactose shows a reduced moisture absorption capacity (see Figure 2 ). This means that compared with the reference fat-filled milk powder, the combined fat-filled milk powder reaches a lower moisture content value at the same water activity. The conclusions provided for the combined fat-filled milk powder also apply to the combined fat-filled milk powder with ultrafiltered fresh milk. In particular, the combined fat-filled milk powder with ultrafiltered fresh milk shows enhanced physical stability, especially enhanced moisture absorption stability (see Figure 1 and Figure 2 ).

[0241] Example 8: Water Sorption Kinetics

[0242] Evaluate the moisture adsorption kinetics of the reference and combined fat-filled milk powder for Examples 3 and 4, respectively, according to the moisture adsorption kinetics experimental method of Example 6.

[0243] Figure 3 The moisture adsorption kinetics of the reference and combined fat-filled milk powder for Examples 3 and 4, respectively, with increasing relative humidity are shown in

[0244] The reference fat-filled milk absorbs much more moisture than the combined fat-filled milk that mainly contains crystalline lactose. Therefore, the combined fat-filled milk allows for an increase in shelf life before reaching the critical water activity. Additionally, the reference fat-filled milk powder shows a peak at 55% relative humidity, indicating that the recrystallization of lactose causes stability and reconstitution problems in the milk powder (see the asterisk in Figure 3 ). Therefore, changing lactose from the amorphous state to the crystalline state allows for the production of a powder with increased stability, which is shown by a decrease in the moisture absorption capacity and thus a decrease in the moisture adsorption kinetics.

[0245] Example 9: Amount of Tolerated Amorphous Lactose

[0246] The maximum amount of amorphous lactose tolerated in milk powder was studied, which still allows for acceptable physical stability and moisture absorption during shelf life.

[0247] To conduct this assessment, combined whole milk powders with different amounts of amorphous and crystalline lactose, as well as a reference where almost all lactose was in the amorphous state, were prepared.

[0248] For this purpose, anhydrous milk fat, milk protein concentrate, and lactose were mixed with water at 60 °C until no lumps remained to obtain a homogeneous wet mixture with a total solids content of 40 wt%. The amounts of the different components in the wet mixture (on a dry basis) are given in Table 4 (corresponding to the amounts of the components in the final powder before dry mixing with crystalline lactose). Five different percentages of lactose in the amorphous state were used, ranging from 0 - 100% amorphous lactose (relative to the total lactose content, 0%, 25%, 50%, 75%, and 100% amorphous lactose, which correspond to approximately 0% db, 10% db, 20% db, 30% db, 39.4% db amorphous lactose in the final powder). The combined whole milk powders with wet mixtures of approximately 0% db, 10% db, and 20% db amorphous lactose were further diluted in water to a total solids content of 30% TS to adjust the viscosity. The different wet mixtures were homogenized at 60 °C and 140 bar, pasteurized at 83 °C for 4 seconds, and then spray-dried to obtain combined whole milk powders with different amounts of amorphous lactose.

[0249] Subsequently, the spray-dried combined whole milk powders were remixed with the required amount of crystalline lactose (see Table 5) to achieve the same total lactose concentration of approximately 39.4% db.

[0250] Prepare the whole milk reference as provided in Example 1.

[0251]

[0252] Table 4

[0253]

[0254] Table 5

[0255] The water sorption kinetics of different combined whole milk powders were evaluated according to the water sorption kinetics experimental method of Example 6.

[0256] The results are shown in Figure 4 and Figure 5 wherein Figure 5 the relevant part of Figure 4 is enlarged to better show the difference.

[0257] Increasing the amount of amorphous lactose causes a higher moisture content at equivalent water activities. In addition, recrystallization of lactose occurs in milk powders with approximately 20% db, 30% db, and 40% db amorphous lactose (see the asterisks in Figure 4 and Figure 5 ). This recrystallization is undesirable as it has a negative impact on the properties of the powder, particularly the reconstitution properties of the powder. In the sample with approximately 10% db amorphous lactose, no recrystallization was observed at relative humidities up to 70%. Thus, based on physical stability, it seems that approximately 10% db of amorphous lactose can be tolerated and a powder with acceptable stability, particularly hygroscopic stability, can be obtained.

Claims

1. A method for preparing a food powder, the method comprising: a. providing a liquid food composition, wherein the liquid food composition comprises up to 20 wt% of monosaccharides and / or disaccharides based on the dry weight of the liquid food composition, and further comprises at least one component different from monosaccharides and / or disaccharides; b. drying the liquid food composition to obtain a food powder; c. adding crystalline monosaccharides and / or disaccharides to the food powder, wherein at most 30%, preferably at most 10%, of the monosaccharides and / or disaccharides in the food powder are amorphous, and the remaining portion of the monosaccharides and / or disaccharides in the food powder is crystalline.

2. The method according to claim 1, wherein the liquid food composition is free of monosaccharides and / or disaccharides.

3. The method according to any one of the preceding claims, wherein the food powder is free of amorphous monosaccharides and / or disaccharides.

4. The method according to any one of the preceding claims, wherein the total monosaccharide and / or disaccharide content of the food powder is 10 wt.% to 80 wt.%, preferably 10 wt.% to 70 wt.%, more preferably 10 wt.% to 60 wt.%, even more preferably 20 wt.% to 60 wt.%.

5. The method according to any one of the preceding claims, wherein the at least one component different from monosaccharides and / or disaccharides in the liquid food composition is selected from the list consisting of: proteins, fats, emulsifiers, salts, or mixtures thereof.

6. The method according to claim 5, wherein the protein in the liquid food composition consists of dairy proteins, plant proteins, or mixtures thereof.

7. The method according to claim 5 or 6, wherein the fat is selected from the list consisting of: vegetable fats, milk fats, or mixtures thereof.

8. The method according to any one of the preceding claims, wherein the food powder is a dairy-based food powder or its plant-based analogue, preferably milk powder or its plant-based analogue.

9. The method according to any one of the preceding claims, wherein the liquid food composition in step a) is prepared by a method comprising the following steps: - dispersing at least one protein component and optionally salts into an aqueous liquid to form a liquid food composition; - optionally, mixing the liquid food composition with at least one fat and optionally at least one emulsifier; - optionally, heat-treating the liquid food composition; - optionally, homogenizing the liquid food composition.

10. The method according to claims 1 to 8, wherein the liquid food composition in step a) is prepared by a method comprising the following steps: - providing a liquid food composition comprising monosaccharides and / or disaccharides; - removing part or all of the monosaccharides from the liquid food composition by filtration, preferably ultrafiltration; - optionally, heat-treating the liquid food composition; - optionally, homogenizing the liquid food composition.

11. The method according to any one of the preceding claims, wherein in step c) the crystalline monosaccharides and / or disaccharides are added by dry mixing or by fluidized bed agglomeration.

12. The method according to any one of claims 1 to 10, wherein steps b) and c) are simultaneous, and wherein the crystalline monosaccharide and / or disaccharide is directly added to the dryer when drying the liquid food composition in the dryer.

13. A food powder, the food powder comprising at least one component different from monosaccharides and disaccharides, and further comprising monosaccharides and / or disaccharides, wherein at most 25 wt% of the monosaccharides and / or disaccharides of the food powder is amorphous, and the remainder of the monosaccharides and / or disaccharides of the food powder is crystalline.

14. The food powder according to claim 13, wherein the at least one component different from monosaccharides and disaccharides is selected from the list consisting of: proteins, fats, emulsifiers, salts or mixtures thereof.

15. The food powder according to claim 13 or 14, the food powder being a spray-dried food powder.

16. A food powder, the food powder obtained by the method according to any one of claims 1 to 12.

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