Food powder comprising a fluid gel

Abstract

The present invention relates to a food powder. The food powder comprises a carrier matrix and a dry fluid gel. The dry fluid gel comprises particles formed from a polysaccharide-based hydrocolloid and optionally cations. The present invention also relates to a process for preparing such a food powder, as well as a food product, a beverage and a food supplement comprising such a food powder.

Description

Technical Field

[0001] This invention relates generally to the field of food compositions comprising gels. For example, the invention relates to a food powder comprising a dried fluid gel and a method for preparing such a food powder. The invention also relates to a food product, beverage, or food supplement comprising such a food powder. Background Technology

[0002] Fluid gels are suspensions of microparticles formed from gelling polymers. Fluid gels are formed when sufficient shear is applied to the gelling polymer solution during the gelation process. In the production of ordinary gels, gelation occurs by allowing the solution to gel statically (i.e., without the application of shear forces or other forces).

[0003] Fluid gels are defined by the presence of a suspension of microgel particles. Fluid gels exhibit different physical properties and sizes than ordinary (statically formed) gels. For example, fluid gels can have properties similar to oil droplets in emulsion-based products (see, for example, Frith, W., Garijo, X., Foster, T., and Norton, I. (2002). Microstructural origins of the rheology of fluid gels. Royal Society of Chemistry Special Publication). Under small stresses, (stable or oscillating) fluid gels deform proportionally to the stress in a manner similar to statically formed gels. However, above critical stresses, deformation of fluid gels is replaced by viscous flow. This contrasts with statically formed gels, which break down or fracture above a critical stress (see Morris et al., “Gelation of gellan – A review”; Food Hydrocolloids; Vol. 28, No. 2, August 2012, pp. 373–411). Typically, statically formed gels have higher moduli (G' and G'') compared to their corresponding fluid gels (i.e., gels formed from the same gelling agent).

[0004] Given the unique properties of fluid gels, there is a growing interest in their use in food and beverage categories. For example, fluid gels can be used as fat substitutes because they produce a creamy texture without the calories of full-fat products. Fluid gels can also be used to provide free-flowing beverages that have the ability to suspend particles within the beverage when at rest.

[0005] Fluid gels and their preparation methods are known. Fluid gels are typically produced by shearing a gelling agent, such as a hydrocolloid, during gelation. The particle size and structure of fluid gels can be customized by adjusting the production technology and the gelling agent used. For example, higher shear rates tend to produce smaller particles.

[0006] Gelling agents such as gelling polysaccharides and gelling synthetic polymers (e.g., polymers synthesized through monomer polymerization reactions) are well known in the production of fluid gels. Gelling polysaccharides can be chemically modified or enzymatically modified (e.g., through deacylation reactions), although the polymer backbone is generally not altered and corresponds to naturally occurring gelling polysaccharides. Gelling polysaccharides are generally preferred over gelling synthetic polymers because they are derived from natural products and are therefore often more acceptable for consumer and regulatory reasons.

[0007] Fluid gel-based food products are typically prepared and served in liquid or semi-liquid form and are intended for direct consumption in this form. However, for ease of use and transport, and to extend their stability over time, it would be advantageous to prepare and serve fluid gel-based food products in powder form. To date, attempts to prepare powdered fluid gel-based food products have been very limited, and their preparation can appear complex. In fact, the drying step can negatively affect the properties of the fluid gel, or even cause such properties to disappear completely and irreversibly. Furthermore, it is important that the fluid gel in the fluid gel-based food powder recovers its properties within minutes of remodeling.

[0008] Therefore, it is desirable to provide a food powder containing a dried fluid gel that retains its fluid gel properties during drying and recovers its fluid gel properties upon remodeling.

[0009] It is also expected that the food powder will provide a food composition with a dry fluid gel during reconstitution, which is uniformly reconstituted throughout the composition and has the ability to suspend particles such as solid inclusions.

[0010] It is also expected that the food powder will provide a food composition with good sensory properties during reconstruction.

[0011] It is also desired that food powders and the dried fluid gels therein be reconstructed in a uniform and functional manner by applying limited forces or shear forces, or even without applying any forces or shear forces.

[0012] Preferably, it is also desirable to provide a food powder comprising a dried fluid gel, the dried fluid gel being prepared with a gelling agent derived from a natural source, and / or being prepared with a small amount of gelling agent and / or with a limited quantity of gelling agent.

[0013] Any references to prior art documents in this specification should not be construed as an admission that such prior art is well-known or part of common knowledge in the field. Summary of the Invention

[0014] The object of this invention is to improve upon the prior art, and in particular to provide a food powder, method, food product, beverage, and food supplement that overcomes the problems of the prior art and addresses the aforementioned needs, or at least provides a useful alternative.

[0015] The inventors were surprised to find that the objective of the invention could be achieved through the subject matter of the independent claims. The dependent claims further expand the conception of the invention.

[0016] A first aspect of the present invention provides a food powder comprising:

[0017] -Carrier matrix, and,

[0018] - A dried fluid gel comprising particles formed from polysaccharide-based hydrocolloids and optional cations.

[0019] In one specific embodiment, the food powder comprises 40% to 99% by weight, preferably 75% to 99% by weight, of a carrier matrix on a dry weight basis.

[0020] In another embodiment, the carrier matrix of the food powder is a carbohydrate-based carrier matrix, preferably maltodextrin. In some embodiments, the maltodextrin has a dextran equivalent (DE) of at least 15, more preferably 15 to 30, and most preferably 21.

[0021] In some embodiments, the food powder contains 0.5% to 30% by weight, preferably 0.5% to 20% by weight, more preferably 0.9% to 17% by weight, even more preferably 0.9% to 7% by weight, even more preferably 0.9% to 5.5% by weight, even more preferably 0.9% to 2.5% by weight, based on a dry weight.

[0022] In another embodiment, the polysaccharide-based hydrophilic colloid is selected from the list of the following: gum arabic, agar, alginate, carrageenan, cellulose, carboxymethyl cellulose, colloidal microcrystalline cellulose (colloidal MCC), gel polysaccharide, red algae gum, gelatin, gellan gum, guar gum, konjac gum, locust bean gum, pectin, tamarind seed gum, tara gum, tragacanth gum, xanthan gum, or mixtures thereof.

[0023] In some other embodiments, the polysaccharide-based hydrocolloid is gellan gum, preferably low-acyl gellan gum.

[0024] In some embodiments, the cation is a multivalent cation, preferably a divalent cation, and more preferably a divalent metal cation.

[0025] In some other embodiments, the divalent metal cation is selected from calcium, magnesium, zinc or mixtures thereof, preferably calcium (Ca2+).

[0026] In some other embodiments, the food powder contains 0.9% to 40% by weight, preferably 5% to 40% by weight, and more preferably 5% to 8% by weight of cationic substances on a dry weight basis.

[0027] In some preferred embodiments, the particles of the dried fluid gel are composed entirely of polysaccharide-based hydrocolloids.

[0028] In some preferred embodiments, the particles of the dried fluid gel are composed entirely of polysaccharide-based hydrocolloids and cationic compounds.

[0029] In some embodiments, when a powdered beverage is reconstituted in 100 mL of water with a concentration of 0.2 wt% to 1 wt%, preferably 0.2 wt% to 0.6 wt%, more preferably 0.2 wt% to 0.3 wt%, or even more preferably 0.2 wt%, of a polysaccharide-based hydrocolloid, the food powder has a PhiTau of at least 6 Pa, preferably 6 Pa to 150 Pa, more preferably 6 Pa to 25 Pa, or even more preferably 6 Pa to 16 Pa, wherein the PhiTau is measured according to the BRUCE scheme in the examples.

[0030] A second aspect of the present invention provides a method for preparing a food powder comprising a dried fluid gel, the method comprising the following steps:

[0031] i. Providing a heated food mixture comprising an aqueous liquid, a polysaccharide-based hydrocolloid, a carrier matrix, and optionally a cationic compound.

[0032] ii. Cooling is performed simultaneously with shearing of the heated food mixture to form a cooled food mixture comprising a fluid gel containing particles formed from the polysaccharide-based hydrocolloid.

[0033] iii. Dry the cooled food mixture to form a food powder containing a dried fluid gel.

[0034] In some embodiments, the drying step is performed by freeze drying, spray drying, drum drying, or vacuum drying. In some embodiments, the method includes an evaporative cooling step of the food mixture between steps ii) and iii), preferably until a total solids content of at least 20% by weight, preferably from 20% to 45% by weight, is achieved.

[0035] A third aspect of the invention provides a food product or beverage or food supplement comprising the food powder of the first aspect of the invention or comprising food powder that can be obtained by or through the method of the second aspect of the invention.

[0036] In some embodiments, the food product or beverage or food supplement contains 0.2% to 1% by weight, preferably 0.2% to 0.6% by weight, of a polysaccharide-based hydrocolloid.

[0037] It has been discovered that the present invention allows for the provision of food powders comprising a dried fluid gel that retains its fluid gel properties, including suspension properties, during drying and recovers its fluid gel properties, including fluid gel properties, upon remodeling.

[0038] Those skilled in the art will gain a clearer understanding of 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. Attached Figure Description

[0039] Figure 1 The suspension and transparency properties of the final mixtures of Example 1 obtained after reconstructing powder variants 0, 1, 2 and 3 in Milli-Q water are shown.

[0040] Figure 2 The effect of the concentration of the carrier matrix (MD21) on the viscosity properties of the final mixture of Example 2 obtained after reconstructing the powder variant 0.a-5-a in Milli-Q water is shown.

[0041] Figure 3 The Ph tau values ​​of the final mixture of Example 3 obtained after reconstructing drum-dried fluid gel powder in Milli-Q water at ambient temperature and 80°C with different gellan gum concentrations are shown.

[0042] Figure 4 The suspension properties of the fluid gel powder obtained by freeze-drying after reconstruction in Milli-Q water are shown.

[0043] Figure 5 The suspension properties of the fluid gel powder obtained by vacuum oven drying after reconstruction in Milli-Q water are shown.

[0044] Figure 6 The suspension properties of the fluid gel powders obtained by roller drying with nozzle DISC (Fig. A) and nozzle BI-FLUID (Fig. B) after reconstruction in Milli-Q water are shown.

[0045] Figure 7 The suspension properties of the fluid gel powder obtained by spray drying after reconstruction in Milli-Q water are shown.

[0046] Figure 8 A reference oat latte coffee variant A without the powder according to the invention is shown. Figure 8 A) and oat latte coffee variant B containing powder according to the invention. Figure 8 B) Suspension characteristics.

[0047] Figure 9 BRUCE analysis of gellan gum fluid gels and alginate fluid gels before and after UHT treatment is shown. Figure 9 A shows the results of gellan gel fluid gels before and after UHT treatment. Figure 9 B shows the results of alginate fluid gels before and after UHT treatment. Figure 9 A and Figure 9 B only shows illustrative data and does not directly relate to the invention. In particular, they are presented to illustrate the concept of "steady state" or "quasi-steady state," which allows for the determination of sufficiently slow velocities within the framework of the BRUCE method. Detailed Implementation

[0048] As used in this specification, the terms "including" and "containing" should be interpreted as having a inclusive meaning, the opposite of exclusive or exhaustive, that is, meaning "including but not limited to".

[0049] As used in this specification, the term “approximately” should be understood to apply to each boundary of the numerical range. Furthermore, all numerical ranges should be understood to include every integer within that range.

[0050] As used in this article, the singular forms “a,” “one,” and “the” include multiple referents unless the context explicitly indicates otherwise.

[0051] As used herein, the term "substantially free" means the presence of no more than about 10% by weight, preferably no more than about 5% by weight, and more preferably no more than about 1% by weight of the excluded material. In a preferred embodiment, "substantially free" means the remaining amount of the excluded material is no more than about 0.1% by weight. "Completely free" generally means the presence of at most trace amounts of the excluded material, and preferably no detectable amounts of the excluded material. Conversely, "substantially all" generally means the presence of at least about 90% by weight, preferably at least about 95% by weight, and more preferably at least about 99% by weight of the material.

[0052] Unless otherwise stated, all percentages in this specification refer to weight percentages where applicable.

[0053] 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.

[0054] As used in this article, the terms “drink” and “beverage” are used interchangeably.

[0055] As used herein, the term "carbohydrate" refers to monomeric, oligomeric, and polymeric carbohydrates. This term also includes fiber.

[0056] As used herein, the term "carbohydrate-based carrier matrix" refers to a carrier matrix that contains carbohydrates, preferably consisting of only carbohydrates.

[0057] As used herein, the term "ionogelatinous polysaccharide-based hydrocolloid" refers to a polysaccharide-based hydrocolloid whose gelation is modulated and / or induced by the presence of ions, such as cations. They may also be referred to as ionogelatinous polysaccharide-based hydrocolloids when their gelation is modulated and / or induced by the presence of cations.

[0058] In a first aspect, the present invention relates to a food powder comprising:

[0059] -Carrier matrix, and,

[0060] - A dried fluid gel comprising particles formed from polysaccharide-based hydrocolloids and optional cations.

[0061] food powder

[0062] Food powders can be selected from the list of the following: seasoning powders, sauce powders, beverage powders, cream powders, dessert powders, ice cream powders, or combinations thereof. In a preferred embodiment, the food powder is a beverage powder. Beverage powders can be selected from the list of the following: dairy beverage powders, plant-based dairy beverage powder substitutes, coffee beverage powders, cocoa beverage powders, malt beverage powders, tea, fruit juice powders, soft drink powders, or mixtures thereof.

[0063] In some implementations, the food powder is cold-reconfigurable and / or heat-reconfigurable.

[0064] The term "cold reconfigurable" means that the food powder can be reconfigured at ambient temperature or lower, particularly at 25°C or lower. In a preferred embodiment, the term "cold reconfigurable" means that the food powder can be reconfigured at a temperature of 2°C to 25°C, preferably 4°C to 25°C, more preferably 10°C to 25°C, even more preferably 15°C to 25°C, and most preferably 25°C.

[0065] "Thermoreconfigurable" should be understood as food powder that can be reconfigured at temperatures above ambient temperature, i.e., above 25°C. In a preferred embodiment, the term "coldreconfigurable" refers to food powder that can be reconfigured at temperatures of 26°C to 130°C, preferably 30°C to 130°C, more preferably 40°C to 130°C, even more preferably 50°C to 130°C, even more preferably 60°C to 100°C, even more preferably 70°C to 90°C, and most preferably 80°C.

[0066] In some embodiments, the food powder is freeze-dried. In another embodiment, the food powder is vacuum-dried, particularly vacuum oven-dried. In yet another embodiment, the food powder is drum-dried. In still another embodiment, the food powder is spray-dried.

[0067] In some implementations, the food powder is not extruded.

[0068] Dry fluid gel

[0069] The food powder of the present invention comprises a dried fluid gel, the dried fluid gel comprising particles formed of a polysaccharide-based hydrocolloid and optionally a cationic compound. In some cases, the concentration of the polysaccharide-based hydrocolloid in the dried fluid gel particles is 1 to 30 times, preferably 1 to 20 times, and more preferably 1 to 6 times, the concentration of the polysaccharide-based hydrocolloid in the food powder. For example, the concentration of the polysaccharide-based hydrocolloid in the particles is about twice the concentration of the polysaccharide-based hydrocolloid in the food powder.

[0070] In some embodiments, the dried fluid gel is not extruded. In some embodiments, particles formed from polysaccharide-based hydrocolloids and optionally cationic compounds are not extruded.

[0071] As used herein, the term fluid gel refers to a gel that flows when poured and holds itself together when at rest. A fluid gel is a composition in which the bulk shear properties of the effective medium (i.e., the gel suspension) differ from those of individual microgel particles, particularly in elasticity and yield stress. These fluid gel properties can be determined using atomic force microscopy (AFM) or the BRUCE method described herein. For example, a fluid gel can be identified based on the fact that the BRUCE shear yield stress will give a value different from the shear yield stress measured in a bulk shear rheology assay. The BRUCE shear yield can be measured using conventional techniques known to those skilled in the art, as outlined in the Experimental section.

[0072] The term "bulk shear rheology" as used herein refers to standard rheological measurement techniques known in the art for measuring shear yield stress. For example, shear yield stress can be measured using bulk shear rheology by performing strain scanning tests at 1 Hz with strains ranging from 0.1% to 1000%, using an Anton Paar MCR series rheometer with a CC27 sanded geometry measurement system at 20°C.

[0073] Fluid gels are formed during gel solidification by applying a flow field with sufficient energy, such as through shearing, to a gelling agent in solution, causing it to undergo a conformational change and subsequent aggregation. Typically, the flow field is applied during cooling using a rheometer or shear stirrer. Fluid gels may be referred to as structured liquids or weak gels. Fluid gels can be described as wet, soft granular materials or suspensions of soft microgel particles. Fluid gels contain particles formed by gelling substances (e.g., gellan gum) suspended in a bulk solvent phase, such as an aqueous liquid. The gel particles provide the structural properties of the fluid gel.

[0074] As used herein, the term "dried fluid gel" refers to a fluid gel in powder form. In particular, it refers to a fluid gel that has undergone a drying step to obtain a powder.

[0075] In some embodiments, the dried fluid gel is a freeze-dried fluid gel. In another embodiment, the dried fluid gel is a vacuum-dried fluid gel, particularly a vacuum oven-dried fluid gel. In yet another embodiment, the dried fluid gel is a drum-dried fluid gel. In still another embodiment, the dried fluid gel is a spray-dried fluid gel.

[0076] In some embodiments, the fluid gel of the beverage of the present invention comprises particles formed of a polysaccharide-based hydrocolloid and cations, preferably polyvalent cations, more preferably divalent cations such as calcium. That is, the particles of the fluid gel are composed of polysaccharide-based hydrocolloid chains that are cross-linked together by cations, preferably polyvalent cations, more preferably divalent cations such as calcium.

[0077] The fluid gel beverage of the present invention can have a balance of properties. When food powder is reconstituted in an aqueous liquid, this balance of properties can provide the desired properties for the food composition, preferably the beverage. The desired properties will be determined by the type of the target food composition, particularly the beverage. For example, in some food compositions, particularly some beverages, the desired properties may include: being pourable / drinkable, the ability to suspend solid particles and a clean mouthfeel (e.g., not perceptible particles), and a viscosity low enough to be palatable (e.g., not thicker than a milkshake).

[0078] In some embodiments, the food powder of the present invention has a pH of at least 3, for example at least 3.5, preferably at least 4. In some embodiments, the food powder of the present invention has a pH of 3 to 8, for example 3.5 to 7, and preferably 4 to 7.

[0079] In some embodiments, the food powder provides a food composition having a pH of at least 3, for example at least 3.5, and preferably at least 4. In some embodiments, the food powder of the present invention has a pH of 3 to 8, for example 3.5 to 7, and preferably 4 to 7, when reconstituted in 100 mL of water at a concentration of 0.2% to 1% by weight, preferably 0.2% to 0.6% by weight, more preferably 0.2% to 0.3% by weight, and even more preferably 0.2% by weight of a polysaccharide-based hydrocolloid to form a food composition. In other embodiments, the water used to reconstitute the food powder is at 25°C and / or has a pH of 7.

[0080] For example, pH can be measured at 25°C using a pH probe. The pH probe can be a handheld pH probe with a gel electrolyte, such as the Ph110 pH meter from VWR. The pH probe can be calibrated on the same day. pH can be measured on food compositions obtained after the powder has been completely dissolved in a hydrophilic liquid, particularly water.

[0081] Without being bound by theory, it is proposed that the pH of food powders may affect the binding between polysaccharide-based hydrocolloids and cations (if present), thereby influencing fluid gel properties. pH is preferably selected to provide optimal properties, such as calcium binding, viscosity, and / or the ability to suspend particles in food compositions obtained after the food powder has been reconstituted in an aqueous liquid, or even after a drying step.

[0082] In some embodiments, the dried fluid gel particles formed from polysaccharide-based hydrocolloids and divalent cations in the dried fluid gel have a particle size of 10 µm to 1000 µm, such as 20 µm to 500 µm, preferably 30 µm to 100 µm.

[0083] In some embodiments, the food powder provides a food composition wherein, when the food powder is reconstituted in 100 mL of water at a concentration of 0.2 wt% to 1 wt%, preferably 0.2 wt% to 0.6 wt%, more preferably 0.2 wt% to 0.3 wt%, or even more preferably 0.2 wt% of a polysaccharide-based hydrocolloid to form the food composition, the fluid gel particles of the food composition formed from the polysaccharide-based hydrocolloid and divalent cations in the dried fluid gel have a particle size of 10 µm to 1000 µm, such as 20 µm to 500 µm, preferably 30 µm to 100 µm. In another embodiment, the water used to reconstitute the food powder is at 25°C and / or pH 7.

[0084] As used herein, particle size refers to the median average particle size. Particle size can be measured by microscopy and visual inspection. For example, microscopic images can be taken using an Axioplan microscope. The largest two to five particles in the image are determined by eye using a scale bar, and the median average is calculated. The images can be stained prior to analysis, for example, with toluidine blue.

[0085] The particles of the dried fluid gel have a range of sizes (i.e., they are not perfectly uniform or identical in size). In some embodiments, the particle size of the dried fluid gel discussed above refers to a volume-based particle size from d10 to d90. That is, the aforementioned particle size is the size of the particles between the 10th percentile (i.e., d10) and the 90th percentile (i.e., d90) of the total particle size distribution.

[0086] Fluid gels with the mentioned particle size can be prepared by adjusting production parameters well known in the art. For example, it is well known that cooling rate, shear rate, and impeller type affect the particle size and distribution of the fluid gel. In particular, for preferred particle sizes, a stirrer with a high shear rate can be used to produce the desired fluid gel. Suitable stirrers include Ystral stirrers, Mondomix needle agitators, and Silverson L5M-A. Fluid gels prepared using a rheometer have larger particle sizes, such as greater than 500 µm.

[0087] In this way, the beverage of the present invention has good stability against drying (including heat treatment conditions for drying) and good sensory properties, and can be produced on an industrial scale.

[0088] The viscosity of fluid gel beverages varies with shear rate. At low shear, the viscosity of the fluid gel may be relatively high, while at high shear, the viscosity is much lower. In this way, when a food composition (e.g., a beverage) containing a fluid gel is at rest (e.g., at low shear), it has the ability to support particles, and when consumed (e.g., at high shear), it pours out and behaves as a normal food composition (e.g., a beverage).

[0089] In one embodiment, when the food powder is reconstituted in 100 mL of water at a concentration of 0.2 wt% to 1 wt%, preferably 0.2 wt% to 0.6 wt%, more preferably 0.2 wt% to 0.3 wt%, or even more preferably 0.2 wt% of a polysaccharide-based hydrocolloid to form a food composition, the food powder provides the food composition with a viscosity of at least 10 mPa·s, at least 100 mPa·s, at least 500 mPa·s, and preferably at least 1,000 mPa·s in a steady-state shear measurement, as measured at a shear rate of 0.1 1 / s. In another embodiment, the water used to reconstitute the food powder is at 25°C and / or pH 7.

[0090] In one embodiment, when the food powder is reconstituted in 100 mL of water as a polysaccharide-based hydrocolloid at a concentration of 0.2 wt% to 1 wt%, preferably 0.2 wt% to 0.6 wt%, more preferably 0.2 wt% to 0.3 wt%, or even more preferably 0.2 wt%, the food powder provides the food composition with a viscosity of up to 30,000 mPa·s, up to 20,000 mPa·s, and preferably up to 10,000 mPa·s in a steady-state shear measurement, as measured at a shear rate of 0.1 1 / s. In another embodiment, the water used to reconstitute the food powder is at 25°C and / or pH 7.

[0091] In one embodiment, when the food powder is reconstituted in 100 mL of water at a concentration of 0.2 wt% to 1 wt%, preferably 0.2 wt% to 0.6 wt%, more preferably 0.2 wt% to 0.3 wt%, or even more preferably 0.2 wt% of a polysaccharide-based hydrocolloid to form a food composition, the food powder provides the food composition with a viscosity in the range of 100 mPa·s to 15,000 mPa·s, such as 1,000 mPa·s to 10,000 mPa·s, measured at a shear rate of 0.1 1 / s. In another embodiment, the water used to reconstitute the food powder is at 25°C and / or pH 7.

[0092] In one embodiment, when the food powder is reconstituted in 100 mL of water at a concentration of 0.2 wt% to 1 wt%, preferably 0.2 wt% to 0.6 wt%, more preferably 0.2 wt% to 0.3 wt%, or even more preferably 0.2 wt% of a polysaccharide-based hydrocolloid to form a food composition, the food powder provides the food composition with a viscosity of at least 1 mPa·s, at least 5 mPa·s, and preferably at least 10 mPa·s in a steady-state shear measurement, as measured at a shear rate of 100 1 / s. In another embodiment, the water used to reconstitute the food powder is at 25°C and / or pH 7.

[0093] In one embodiment, when the food powder is reconstituted in 100 mL of water at a concentration of 0.2 wt% to 1 wt%, preferably 0.2 wt% to 0.6 wt%, more preferably 0.2 wt% to 0.3 wt%, or even more preferably 0.2 wt% of a polysaccharide-based hydrocolloid to form a food composition, the food powder provides the food composition with a viscosity of up to 1000 mPa·s, up to 500 mPa·s, and preferably up to 100 mPa·s in a steady-state shear measurement, as measured at a shear rate of 100 1 / s. In another embodiment, the water used to reconstitute the food powder is at 25°C and / or pH 7.

[0094] In one embodiment, when the food powder is reconstituted in 100 mL of water at a concentration of 0.2 wt% to 1 wt%, preferably 0.2 wt% to 0.6 wt%, more preferably 0.2 wt% to 0.3 wt%, or even more preferably 0.2 wt% of a polysaccharide-based hydrocolloid to form a food composition, the food powder provides the food composition with a viscosity in the range of 1 mPa·s to 1000 mPa·s, such as 10 mPa·s to 1000 mPa·s, measured at a shear rate of 100 1 / s. In another embodiment, the water used to reconstitute the food powder is at 25°C and / or pH 7.

[0095] In one embodiment, when the food powder is reconstituted in 100 mL of water at a concentration of 0.2 wt% to 1 wt%, preferably 0.2 wt% to 0.6 wt%, more preferably 0.2 wt% to 0.3 wt%, or even more preferably 0.2 wt% of a polysaccharide-based hydrocolloid to form a food composition, the food powder provides the food composition with a viscosity at 0.1 lb / s and a viscosity at 100 lb / s as defined above. In another embodiment, the water used to reconstitute the food powder is at 25°C and / or pH 7.

[0096] Specifically, when the food powder is reconstituted in 100 mL of water at a concentration of 0.2 wt% to 1 wt%, preferably 0.2 wt% to 0.6 wt%, more preferably 0.2 wt% to 0.3 wt%, or even more preferably 0.2 wt% of a polysaccharide-based hydrocolloid to form a food composition, the food powder provides the food composition with a viscosity in the range of 1,000 mPa·s to 10,000 mPa·s, measured at a shear rate of 0.1 1 / s. Furthermore, when the food powder is reconstituted in 100 mL of water at a concentration of 0.2 wt% to 1 wt%, preferably 0.2 wt% to 0.6 wt%, more preferably 0.2 wt% to 0.3 wt%, or even more preferably 0.2 wt% of a polysaccharide-based hydrocolloid to form a food composition, the food powder provides the food composition with a viscosity in the range of 10 mPa·s to 100 mPa·s, measured at a shear rate of 100 1 / s. In another embodiment, the water used to reconstitute the food powder is at 25°C and / or pH 7.

[0097] Viscosity values ​​can be recorded at 20°C during steady-state shear measurements. For example, viscosity can be measured using an AntonPaar MCR series rheometer with a CC27 sand surface measurement system. The applied shear rate can range from 0.01 s⁻¹ to 300 s⁻¹, and points can be recorded at rates of 10 points per order of magnitude. Viscosity was measured for food compositions obtained by reconstructing food powder in 100 mL of water at a concentration of 0.2 wt% to 1 wt%, preferably 0.2 wt% to 0.6 wt%, more preferably 0.2 wt% to 0.3 wt%, and even more preferably 0.2 wt%, of a polysaccharide-based hydrocolloid.

[0098] Such measurements are described in the working example of this case, and exemplary results are shown in Figure 2 As shown in the image.

[0099] In one embodiment, when the food powder is reconstituted in 100 mL of water at a concentration of 0.2% to 1% by weight, preferably 0.2% to 0.6% by weight, more preferably 0.2% to 0.3% by weight, or even more preferably 0.2% by weight of a polysaccharide-based hydrocolloid to form a food composition, the food powder provides the food composition with a PhiTau value of at least 6 Pa, for example at least 10 Pa, preferably at least 20 Pa. In another embodiment, the water used to reconstitute the food powder is at 25°C and / or at pH 7.

[0100] In one embodiment, when the food powder is reconstituted in 100 mL of water at a concentration of 0.2% to 1% by weight, preferably 0.2% to 0.6% by weight, more preferably 0.2% to 0.3% by weight, or even more preferably 0.2% by weight of a polysaccharide-based hydrocolloid to form a food composition, the food powder provides the food composition with a PhiTau value of up to 150 Pa, preferably up to 100 Pa, for example up to 75 Pa, and preferably up to 25 Pa, more preferably up to 16 Pa. In another embodiment, the water used to reconstitute the food powder is at 25°C and / or pH 7.

[0101] In some embodiments, the PhiTau value of the food composition provided by the food powder is within any of the upper and lower limits described above. For example, the PhiTau value of the food composition provided by the food powder may be from 6 Pa to 75 Pa, preferably from 6 Pa to 25 Pa.

[0102] As used herein, the term "PhiTau" is an abbreviation for a composite parameter consisting of yield stress (Tau) and fill fraction (Phi). Specifically, PhiTau is used to refer to the following parameter:

[0103]

[0104] Tau is the shear yield stress, and Phi is the bulk volume fraction of the gel particles.

[0105] PhiTau provides a quantitative measure of the ability of a fluid gel to support particles at a given concentration. A higher PhiTau value indicates that the fluid gel is better able to support particles.

[0106] PhiTau can be measured using the BRUCE method, as detailed in the Examples section. Preferably, PhiTau is measured at 20°C. When applied to fluid gels, conventional shear rheology measures the (weaker) stress between discrete fluid gel particles. This is because in this type of shear test, the fluid gel particles can roll relative to each other without deformation. The BRUCE method measures the true yield stress of the fluid gel particles that are broken during the measurement.

[0107] For normal, continuous gels without particles (e.g., those produced under static conditions), the shear yield stress measurement using bulk shear rheology (described above) should provide the same Tau value as the measurement provided by the BRUCE method. For fluid gels, the shear yield stress (Tau) values ​​will differ using both bulk shear rheology and BRUCE measurements because they measure different physical properties. To obtain the Tau value via BRUCE measurement, the Phi value is estimated to be approximately 50% packed based on powder packing literature. Alternatively, the Tau of fluid gels can be obtained directly using atomic force microscopy (AFM).

[0108] High PhiTau values ​​(e.g., 6 Pa to 75 Pa, preferably 6 Pa to 25 Pa, more preferably 6 Pa to 16 Pa), low viscosity at rest (e.g., 1,000 mPa·s to 10,000 mPa·s measured at a shear rate of 0.1 1 / s), and high viscosity when poured (e.g., 10 mPa·s to 100 mPa·s measured at a shear rate of 100 1 / s) are a preferred combination of physical properties for food compositions, particularly beverages, containing fluid gels.

[0109] Polysaccharide-based hydrocolloids

[0110] As described above, the food powder of the present invention comprises a dried fluid gel, which contains particles formed from polysaccharide-based hydrocolloids and optionally cations.

[0111] In one embodiment, the dried fluid gel particles are selected from the list of polysaccharide-based hydrocolloids consisting of: gum arabic, agar, alginate, carrageenan, cellulose, carboxymethyl cellulose, colloidal microcrystalline cellulose (colloidal MCC), gel polysaccharide, red algae gum, gelatin, gellan gum, guar gum, konjac gum, locust bean gum, pectin, tamarind seed gum, tara gum, tragacanth gum, xanthan gum, or mixtures thereof.

[0112] Preferably, the dried fluid gel particles are polysaccharide-based hydrocolloids that are ionogelatinous polysaccharide-based hydrocolloids, particularly selected from the list of: alginate, gellan gum, pectin, carrageenan, carboxymethyl cellulose, or mixtures thereof. Gellan gum can be low-acyl or high-acyl gellan gum, preferably low-acyl gellan gum. Pectin can be low-methoxy or high-methoxy pectin, preferably low-methoxy pectin.

[0113] In some embodiments, the particles of the dried fluid gel are composed entirely of polysaccharide-based hydrocolloids. Preferably, the polysaccharide-based hydrocolloids are ionogelatinous polysaccharide-based hydrocolloids.

[0114] In some alternative embodiments, the particles of the dried fluid gel consist entirely of polysaccharide-based hydrocolloids and cationic compounds. Preferably, the polysaccharide-based hydrocolloids are ionogelatinous polysaccharide-based hydrocolloids.

[0115] In a more preferred embodiment, the polysaccharide-based hydrocolloid of the dried fluid gel particles comprises gellan gum. In this embodiment, the dried fluid gel of the food powder of the present invention comprises particles formed from gellan gum and optionally cationic compounds. In particular, the dried fluid gel particles may also be formed from additional components such as other gelling agents or aqueous liquids. That is, the dried fluid gel particles may be formed from gellan gum, optionally cationic compounds, and other components. In one embodiment, the cationic compounds are not optional.

[0116] In a preferred embodiment, the polysaccharide-based hydrocolloid of the dried fluid gel particles consists solely of gellan gum. In this embodiment, the dried fluid gel particles are composed entirely of gellan gum or entirely of gellan gum and cationic compounds. That is, the dried fluid gel particles are formed solely of gellan gum or solely of gellan gum and cationic compounds. In other words, the dried fluid gel particles are substantially free of any other hydrocolloids besides gellan gum. Preferably, the dried fluid gel particles are completely free of any other hydrocolloids besides gellan gum. For example, the dried fluid gel particles do not contain any of the following hydrocolloids: gum arabic, agar, alginate, carrageenan, cellulose, carboxymethyl cellulose, colloidal microcrystalline cellulose (colloidal MCC), gel polysaccharides, red algae gum, gelatin, guar gum, konjac gum, locust bean gum, pectin, tamarind seed gum, tara gum, tragacanth gum, xanthan gum, and combinations thereof.

[0117] The dried fluid gel particles may not contain any of these other hydrocolloids different from gellan gum. However, hydrocolloids different from gellan gum may be present in the food powder or in the bulk of the final food composition obtained after reconstitution, for example, to act as thickeners or to provide solid inclusions (e.g., alginate beads). In one embodiment, the food powder is substantially free of any of these other hydrocolloids different from gellan gum, preferably completely free of any of these other hydrocolloids different from gellan gum.

[0118] Gellan gum, also known as gellan gum, is a product derived from extracellular polysaccharides produced by fermentation in the organism *Elodea sphingosine monophosphate* (formerly *Pseudomonas*). The basic polysaccharide forming gellan gum has repeating units consisting of two D-glucose residues and one each of L-rhamnose and D-glucuronic acid. Gellan gum products can be prepared by chemically modifying the fermented polysaccharide, such as through diacytization of the side chains. Typically, chemical modification affects the side chain groups, while the polysaccharide backbone remains intact. Gellan gum products are generally classified into two categories: low-acyl and high-acyl, depending on the number of acetic acid groups attached to the polymer.

[0119] Gellan gum is also known as gellan gum. Gellan gum can be labeled E418 (European Standard Food Additive Number) or [D-Glc(β1→4)D-GlcA(β1→4)D-Glc(β1→4)L-Rha(α1→3)] n .

[0120] In some embodiments, the gellan gum used in this invention is a low-acyl gellan gum. Specifically, the gellan gum may have less than 50% acylation, preferably less than 25% acylation. In some embodiments, the gellan gum has more than 1% acylation, preferably more than 10% acylation. The acylation of the gellan gum can be within the range of the above upper and lower limits. For example, the gellan gum may have 1% to 50%, preferably 10% to 25% acylation.

[0121] In this way, the crosslinking of gellan gum with cations, such as calcium, can be enhanced, and its tolerance to drying conditions can be improved.

[0122] In some embodiments, gellan gum has a molecular weight, such as average molecular weight, of 100,000 Da to 500,000 Da, preferably 200,000 Da to 300,000 Da.

[0123] Gellan gum is preferred in this invention for several reasons. Its good transparency results in minimal negative impact on the appearance of the final food composition. It also has minimal negative impact on the sensory properties of the final food composition. It can provide functional fluid gels at low concentrations and retains functionality after drying, remodeling, or even at high temperatures. The good thermal stability of gellan gum in fluid gel applications allows for the remodeling of food powders in hot liquids / beverages, or for the use of food powders in the preparation of products intended for high-temperature (e.g., UHT) processing, while maintaining good fluid gel properties in the final product. The advantages of gellan gum, including its thermal stability, are further detailed in the pending PCT application PCT / EP2023 / 085501. Finally, gellan gum exhibits good consumer acceptance compared to other hydrocolloids.

[0124] In some embodiments, the food powder contains 0.5% to 30% by weight, preferably 0.5% to 20% by weight, more preferably 0.9% to 17% by weight, even more preferably 0.9% to 7% by weight, even more preferably 0.9% to 5.5% by weight, even more preferably 0.9% to 2.5% by weight, based on the dry weight of the food powder.

[0125] The concentration of polysaccharide-based hydrocolloids (such as gellan gum) can be used to modulate the properties of food powders, and thus the properties of the food compositions obtained after reconstitution of the food powders. For example, at higher concentrations, a higher viscosity bulk solvent phase can be provided during reconstitution due to the thickening effect of the free hydrocolloid (such as free gellan gum). It is desirable to be able to use variable amounts of hydrocolloids (such as gellan gum) while still providing beneficial properties (e.g., suspending ability of particles or solid inclusions, good sensory properties) because this allows for the use of amounts suitable for providing the desired viscosity to the final composition.

[0126] In this way, these concentration ranges are proposed to provide sufficient yield stress characteristics for food compositions to suspend particles during food powder reconstruction, while also limiting viscosity so that the food composition (e.g., a beverage) has the desired flow consistency when shear is applied (e.g., by pouring).

[0127] cation

[0128] As described above, the dried fluid gel of the food powder comprises particles formed from a polysaccharide-based hydrocolloid and optionally a cationic component. In some embodiments, the cationic component is not optional. Therefore, the dried fluid gel of the food powder comprises particles formed from a polysaccharide-based hydrocolloid and a cationic component.

[0129] In some implementations, the cation can be a multivalent cation.

[0130] In some implementations, the cation can be a divalent gold cation. The term divalent cation refers to a positively charged substance having a 2+ charge.

[0131] In some embodiments, the divalent cation may be a divalent metal cation. In some embodiments, the divalent metal cation is selected from calcium, magnesium, zinc, copper, iron, or mixtures thereof. Preferably, the divalent metal cation is calcium (Ca). 2+ ).

[0132] To avoid being bound by theory, it is proposed that polyvalent cations, particularly divalent cations, act to crosslink the polymer chains of ionic gelling hydrophilic colloids (such as gellan gum) to provide microgel particles in solution during reconstruction before and after drying. Specifically, it is proposed that polyvalent cations, particularly divalent cations, stabilize ionic gelling hydrophilic colloids (such as gellan gum) by adding electrostatic stabilization to the folded helix. It is also considered that the inclusion of some polyvalent cations, particularly divalent cations, allows for the formation of fluid gels with lower concentrations of ionic gelling hydrophilic colloids (such as gellan gum) compared to hydrophilic colloids alone.

[0133] In some embodiments, the divalent metal cation is provided as an added metal salt, i.e., by adding an exogenous metal salt. Preferably, the metal salt is soluble. Examples of soluble metal salts include calcium chloride hydrate (i.e., CaCl2.(H2O)). n The metal salt is selected from calcium acetate hydrate (i.e., CaOAc·H2O), calcium lactate hydrate (e.g., pentahydrate), calcium glycerophosphate, tricalcium citrate tetrahydrate, or calcium sulfate. Preferably, the metal salt is selected from calcium chloride hydrate (i.e., CaCl2·(H2O)). n The metal salt is calcium chloride hydrate, such as calcium chloride dihydrate, where n is 1 to 5, preferably 2, calcium acetate hydrate (i.e., CaOAc·H2O), calcium lactate hydrate (e.g., pentahydrate), and calcium glycerophosphate. More preferably, the metal salt is calcium chloride hydrate, such as calcium chloride dihydrate.

[0134] pH can affect the solubility of metal salts. In some embodiments, the metal salt may have a solubility in water of at least 10 mM at 25°C and pH 7, preferably at least 100 nM and more preferably at least 200 nM.

[0135] Low-soluble or insoluble metal salts can be used in combination with hydrolyzing agents, such as slowly hydrolyzing or slowly releasing acids, like GDL or fatty acid-coated acids.

[0136] In some embodiments, the food powder contains 0.9% to 40% by weight, preferably 5% to 40% by weight, and more preferably 5% to 8% by weight of cations based on the dry weight of the food powder.

[0137] In one embodiment, the weight ratio between the polysaccharide-based hydrocolloid and the cation is 0.1:1.4 to 1:15, preferably 0.1:0.7 to 1:8.

[0138] In this way, during food powder reconstitution, the fluid gel exhibits favorable physical properties for the target food composition (especially beverages), such as low viscosity, while maintaining the ability to suspend particles, even during reconstitution after drying. Specifically, it is believed that within the aforementioned cation content range, the amount of crosslinking formed between cations and ionogelatinous polysaccharide-based hydrophilic colloids (such as gellan gum) is optimal, resulting in a fluid gel with optimized viscosity and stability during reconstitution after the drying step conditions. Not wishing to be bound by theory, it is believed that at lower cation concentrations, particularly calcium, the amount of crosslinking is low, leaving ionogelatinous hydrophilic colloids (such as gellan gum) in the bulk aqueous liquid, which increases viscosity, and when the cation content, preferably calcium, is high, the binding sites are saturated, and therefore the crosslinking efficiency is low.

[0139] In some embodiments, other components of the food powder may include cations, particularly polyvalent cations, more particularly divalent cations, and even more particularly calcium, and therefore there is no need to add additional cations, among polyvalent cations, more particularly divalent cations, and even more particularly calcium. For example, if the food powder contains powdered milk or powdered plant-based milk (e.g., oat milk) or other dairy ingredients in powdered form containing the desired calcium level, there is no need to further add calcium to provide the food powder of the present invention.

[0140] carrier matrix

[0141] Food powders also contain a carrier matrix.

[0142] The carrier matrix is ​​food-grade, meaning it is suitable for and safe for human consumption. Therefore, the carrier matrix is ​​not unsuitable for human consumption and does not contain any ingredients unsuitable for human consumption, such as toxic substances.

[0143] The carrier matrix allows for the effective reconfiguration of food powders, including their fluid gels. Specifically, the carrier matrix ensures that the fluid gel spreads uniformly throughout the food composition within the container during reconfiguration. Therefore, during reconfiguration, the fluid gel properties (including the ability to suspend particles) are restored throughout the food composition.

[0144] In the absence of a carrier matrix, the fluid gel is not effectively reconstructed or is reconstructed unevenly in the food composition. In this case, good reconstruction cannot be achieved without applying high shear and force, or even with high shear and force. First, this negatively impacts the functionality of the resulting food composition. In fact, after food powder reconstruction, the fluid gel properties are not fully recovered, or at least not throughout the entire food composition. For example, after food powder reconstruction, particles (e.g., solid inclusions) cannot be suspended throughout the food composition. Second, it is undesirable to be bound by theory, as this may negatively impact the sensory properties of the resulting food composition. In practice, an unpleasant texture with high viscosity regions in the composition may be obtained. These high viscosity regions may lead to a particulate texture.

[0145] In some embodiments, the carrier matrix is ​​a glass-forming food composition.

[0146] In a preferred embodiment, the carrier matrix is ​​a carbohydrate-based carrier matrix. A carbohydrate-based carrier matrix allows for efficient reconstitution of the powder throughout the entire food composition obtained after reconstitution without the need to apply high shear rates, such as by using any agitator. The carbohydrate-based carrier matrix is ​​preferably maltodextrin. In a preferred embodiment, the maltodextrin has a dextran equivalent (DE) of at least 15, more preferably 15 to 30, and most preferably 21. For example, the dextran equivalent value can be measured, for example, by the Lane-Eynon method.

[0147] The maltodextrin disclosed herein has demonstrated remarkable effectiveness in providing efficient, immediate, effortless, and uniform reconstitution of the fluid gel of food powder throughout the entire food composition obtained after reconstitution. The fluid gel of the food composition retains its function after reconstitution, and a food composition with retained fluid gel properties is obtained after reconstitution in the presence of maltodextrin as a carrier matrix. For example, the food composition retains its ability to suspend particles (such as solid inclusions) after reconstitution.

[0148] In one embodiment, the food powder comprises a carrier matrix of 40% to 99% by weight, preferably 75% to 99% by weight, based on the dry weight of the food powder.

[0149] In one embodiment, the food powder has a weight ratio of a carrier matrix to a polysaccharide-based hydrocolloid of 5:0.1 to 5:1, preferably 10:0.1 to 10:1.

[0150] In one embodiment, the food powder has a weight ratio of 0.3 to 4.5 (if the cation is added in a 1M solution), preferably 1.2 to 11.9 (if the cation is added in powder form), between the carrier matrix and the dried fluid gel particles.

[0151] In a second aspect, the present invention relates to a method for preparing food powder comprising a dried fluid gel.

[0152] A method for producing food powder containing a dried fluid gel includes the following steps:

[0153] i. Providing a heated food mixture comprising an aqueous liquid, a polysaccharide-based hydrocolloid, a carrier matrix, and optionally a cationic compound.

[0154] ii. Cooling the heated food mixture while shearing it to form a cooled food mixture comprising a fluid gel containing particles formed from polysaccharide-based hydrocolloids and / or optional cationic compounds.

[0155] iii. Dry the cooled food mixture to form a food powder containing a dried fluid gel.

[0156] Food powders, cationic compounds, polysaccharide-based hydrocolloids, carrier matrices, dried fluid gels, and particles can be, respectively, the food powders, cationic compounds, polysaccharide-based hydrocolloids, carrier matrices, dried fluid gels, and particles provided as in the first aspect of the invention. In particular, the particle size of the fluid gel particles of the cooled food mixture, the pH of the heated or cooled food mixture, and the viscosity of the cooled food mixture can be as provided for the food compositions and / or food powders in the first aspect of the invention.

[0157] In some implementations, the aqueous liquid in step i) does not contain alcohol.

[0158] The step of providing a heated food mixture (step i above) may include heating the food mixture from 60°C to 90°C, preferably from 70°C to 80°C. As used herein, the food mixture corresponds to a combination of one or more of the following components: an aqueous liquid, a polysaccharide-based hydrocolloid, a carrier matrix, and a cationic compound. Heating is performed after providing the aqueous liquid for preparing the food mixture. Heating may be performed before or after adding the cationic compound to the food mixture containing at least the aqueous liquid. The heating step may be performed before or after adding the polysaccharide-based hydrocolloid to the food mixture containing at least the aqueous liquid. Heating may be performed before or after adding the carrier matrix to the food mixture containing at least the aqueous liquid. Preferably, the heated food mixture is prepared as follows: heating the aqueous liquid, then adding the polysaccharide-based hydrocolloid, followed by adding the carrier matrix and optionally the cationic compound before performing the shearing step (step ii). During the heating step, the polysaccharide-based hydrocolloid may be hydrated.

[0159] The shearing step (step ii above) is preferably performed at a high shearing rate. For example, the shearing rate may be from 400 rpm to 10,000 rpm, preferably from 500 ppm to 800 ppm or from 4,000 rpm to 8,000 rpm. The shearing step may also be performed by shearing via a nozzle.

[0160] Cooling (step ii above) can be carried out from a temperature of 80°C to 90°C to a temperature of 15°C to 25°C, such as from 60°C to 70°C to 18°C ​​to 22°C.

[0161] Different shearing methods and cooling rates can be used to adjust the particle size of the fluid gel. It has been found that the gellan gum-based fluid gel of the present invention is remarkably stable for the drying step for various resulting particle sizes.

[0162] Additional food components not mentioned in step i can be added to the heated or cooled food mixture at any point during steps i and ii. That is, additional food components can be added after the fluid gel has formed (i.e., after step 2ii and before the drying step (step iii)).

[0163] The preferred embodiments of the food powders provided in the first aspect of the invention are also applicable to the method claims of the second aspect of the invention, wherever relevant. For example, the amount of polysaccharide-based hydrocolloids for food powders disclosed in the first aspect of the invention can be the same as that in the method of the second aspect of the invention.

[0164] The drying step (step iii) is carried out by freeze drying, spray drying, drum drying, or vacuum drying. Vacuum drying is preferably vacuum oven drying. In a preferred embodiment, the drying step is carried out by freeze drying, spray drying, or drum drying.

[0165] It has been discovered that the method of the present invention provides food powders with functional fluid gel particles. Specifically, the fluid gel particles retain their fluid gel properties even after drying, evaporation (if any), and reconstitution of the food powder in an aqueous liquid. Reconstitution of the food powder in an aqueous liquid yields a food composition with both fluid gel properties and good sensory properties. In particular, the fluid gel of the food composition retains the ability to suspend particles (such as solid inclusions) even after they undergo drying, evaporation (if any), and reconstitution in an aqueous liquid. Furthermore, the method of the present invention provides food powders with excellent reconstitution properties. Specifically, when reconstituted in an aqueous liquid, the fluid gel of the food powder spreads effortlessly (i.e., without shearing), instantly (i.e., within seconds), and uniformly throughout the entire volume of the food composition. The fluid gel obtained during reconstitution can also have good transparency properties.

[0166] In some embodiments, the method includes an evaporation cooling step between steps ii) and iii). Preferably, the evaporation step is performed until a total solids content of at least 20% by weight, preferably 20% to 45% by weight, and more preferably 38% to 45% by weight is achieved. In one embodiment, the evaporation of the cooled food mixture can be carried out at a temperature below 70°C, preferably at a temperature between 60°C and 70°C. This temperature range ensures microbial safety while avoiding degradation of the fluid gel properties.

[0167] In some embodiments, the heated food mixture has a total solids content of at least 20% by weight, preferably 20% to 45% by weight, and more preferably 38% to 45% by weight. In this embodiment, an evaporation step may not be required.

[0168] In some embodiments, the fluid gel particles fill 25% to 75%, preferably 40% to 60%, such as about 50% of the total volume of the cooled food mixture.

[0169] In some embodiments, heated food mixtures do not settle. In some embodiments, cooled food mixtures do not settle.

[0170] In some implementations, the food powder containing the dried fluid gel is not milled and / or ground after step iii). This limits the loss of fluid gel properties. In fact, milling and grinding can negatively affect fluid gel properties by disrupting the fluid gel structure.

[0171] In some embodiments, the food powder is not extruded. In some embodiments, the dried fluid gel is not extruded. In some embodiments, particles formed from polysaccharide-based hydrocolloids and optionally cationic compounds are not extruded.

[0172] In some implementations, the method does not include any extrusion step.

[0173] In a third aspect, the present invention relates to a food product or beverage or food supplement comprising the food powder of the first aspect of the invention, or the food powder obtained or obtainable by the method of the second aspect of the invention.

[0174] Adding food powder to the formulation of food products, beverages, or food supplements provides them with fluid gel properties while maintaining acceptable sensory properties. For example, food products, beverages, or food supplements can exhibit the ability to suspend particles, such as solid contents.

[0175] In particular, food products, beverages, or food supplements can be liquid or semi-liquid. Despite their liquid or semi-liquid texture, the addition of food powder to the formulation of the food product, beverage, or food supplement allows particles (such as solid contents) to be suspended in their volume in a stable manner.

[0176] In one implementation, the food product may be selected from a list consisting of: broth, fruit and / or vegetable puree, confectionery products, ice cream, fruit syrup, cooking cream, sauces, seasonings, cheese, fermented dairy products, dairy desserts, pet food products, dairy desserts, nutrition bars, cereal products, fermented cereal-based products, food supplements, nutritional compositions, complete nutritional formulas, infant nutrition products, enteral nutrition products, plant-based meat analogues, plant-based cheese substitutes, or mixtures thereof.

[0177] In one implementation, the beverage may be selected from a list consisting of: milk-added fruit juice, soft drinks, water-based beverages, soups, milk beverages, plant-based milk substitutes, coffee, tea, cocoa beverages, flavored water, soups, mineral water, malt beverages, creamer, fermented milk beverages, plant-based fermented milk beverage substitutes, or mixtures thereof.

[0178] In one implementation, the food supplement is provided in the form of capsules, gelatin capsules, soft capsules, tablets, sugar-coated tablets, pills, pastes or lozenges, chewing gum, drinkable solutions or emulsions, syrups or gels.

[0179] In one implementation, the food product or beverage or food supplement may be vegetarian or vegan.

[0180] In one embodiment, the food product, beverage, or food supplement may comprise a fluid gel comprising particles formed from a polysaccharide-based hydrocolloid and optionally a cationic compound. The fluid gel (including fluid gel particles), the polysaccharide-based hydrocolloid, and the cationic compound may be as provided in the first or second aspect of the invention. The fluid gel and / or fluid gel particles are derived from food powder obtained by the method of the first aspect of the invention, or from food powder that is obtained or can be obtained by the method of the second aspect of the invention.

[0181] In one embodiment, the food product, beverage, or food supplement may comprise a carrier matrix. The carrier matrix may be as provided in the first or second aspect of the invention. The carrier matrix is ​​derived from food powder obtained by the method of the second aspect of the invention, or from food powder that is obtained or can be obtained by the method of the second aspect of the invention.

[0182] In one embodiment, the food product or beverage or food supplement contains at least 0.2% by weight of a polysaccharide-based hydrocolloid.

[0183] In a preferred embodiment, the food product or beverage or food supplement comprises 0.2% to 1% by weight, preferably 0.2% to 0.6% by weight, more preferably 0.2% to 0.3% by weight, and even more preferably 0.2% by weight of a polysaccharide-based hydrocolloid. In a specific embodiment, the polysaccharide-based hydrocolloid is derived from fluid gel particles. The fluid gel particles are derived from food powders obtained or available through the method of the second aspect of the invention. It has been observed that fluid gel properties and remodeling properties are optimal at these hydrocolloid levels. The polysaccharide-based hydrocolloid can be as provided in the first or second aspect of the invention.

[0184] In one embodiment, the fluid gel particles fill 25% to 75%, preferably 40% to 60%, such as about 50% of the total volume of the food product or beverage or food supplement.

[0185] In some embodiments, the food product, beverage, or food supplement contains solid inclusions. Solid inclusions are compounds immiscible with the food product, beverage, or food supplement, and remain visible to the naked eye when dispersed in particulate form within the food product, beverage, or food supplement. These solid inclusions are preferably uniformly suspended in the food product, beverage, or food supplement. More preferably, these solid inclusions are uniformly suspended throughout the entire volume of the food product, beverage, or food supplement. Solid inclusions can be chocolate chips, citrus peels, fruit chunks, vegetable chunks, candied fruit, dried fruit, candy chunks, spices, nuts, vanilla chips, ground vanilla pods, tapioca pearls, polysaccharide-based beads, or mixtures thereof. Examples of polysaccharide-based beads include alginate beads. Solid inclusions can also be particulate matter, such as precipitates, for example, cocoa powder.

[0186] Those skilled in the art will understand that they are free to combine all the features of the invention disclosed herein. In particular, features described for the products of the invention can be combined with the methods of the invention, and vice versa. Furthermore, features described for different embodiments of the invention can be combined.

[0187] Furthermore, if known equivalents exist for a specific feature, such equivalents should be incorporated as expressly mentioned in this specification. Further advantages and features of the invention will become apparent upon reference to the accompanying drawings and non-limiting embodiments.

[0188] Those skilled in the art will understand that they are free to combine all the features of the invention disclosed herein. In particular, the features described for the food powder of the invention can be combined with the methods, food products, beverages, and food supplements of the invention, and vice versa. Furthermore, features described for different embodiments of the invention can be combined.

[0189] Furthermore, if known equivalents exist for a specific feature, such equivalents should be incorporated as expressly mentioned in this specification. Further advantages and features of the invention will become apparent upon reference to the accompanying drawings and non-limiting embodiments.

[0190] Example

[0191] Materials and methods

[0192] The materials and methods used in the embodiments are described below.

[0193] Material

[0194] Powdered fluid gels were prepared using the following raw materials:

[0195] - Deionized water or Milli-Q water.

[0196] -Low-acyl gellan gum as a hydrophilic colloid.

[0197] - Sucrose or maltodextrin with a dextran equivalent of 21 (MDE21) as the carrier matrix.

[0198] - Calcium chloride in powder or 1M solution form acts as a gelling cation.

[0199] method

[0200] Preparation method A (laboratory scale)

[0201] The method consists of three main steps. First, the dry components are hydrated in a rotor-stator assembly (a standard blue-capped bottle on a heated mixing plate). Gellan gum (0.1 wt% or 1 wt%), a carrier matrix (5 wt% to 15 wt%), and 1M calcium chloride (0.05 wt% or 0.5 wt%) are dispersed sequentially in deionized water at 75°C (in the order: 1) gellan gum, 2) carrier matrix, 3) calcium chloride) until completely dissolved. Second, the obtained sample is transferred to a shear apparatus (Silverson L5M-A, round-headed emulsifying screen, double-jacketed glass reactor with temperature controlled by the shear head of the Silverson, which is positioned at a fixed height to allow stirring). Specifically, in the Silverson shear apparatus, stirring continues until the temperature reaches at least 20°C below the gelation point to allow gelation under shear, thereby obtaining a fluid gel. Finally, the fluid gel is freeze-dried (in a bulk disc dryer) to obtain a powdered fluid gel.

[0202] Preparation method B (pilot-scale)

[0203] The method consists of four main steps. First, the components are hydrated and dried in a two-chamber tank using Ystral (Conti TDS 2). Gellan gum (0.1 wt% or 1 wt%), carrier matrix (5 wt% to 15 wt%), and calcium chloride (0.05 wt% or 0.74 wt%) are dispersed sequentially in deionized water at 75°C (in the order: 1) gellan gum, 2) carrier matrix, 3) calcium chloride) until completely dissolved. The resulting sample is transferred to a shear apparatus, i.e., a temperature-controlled conventional scraper heat exchanger votator (50% speed, 200 rpm). In the shear apparatus, stirring continues until the temperature reaches at least 15°C below the gelation point to allow gelation under shear and obtain a fluid gel. The third step is to concentrate the fluid gel in an Okawara centrifugal thin-film evaporator to increase the total solids (TS) content before drying. Finally, the fluid gel is subjected to various drying techniques to investigate its feasibility of producing a powdered fluid gel based on the following scheme:

[0204] –Drying Method A (Freeze-drying)

[0205] The fluid gel was subjected to the freeze-drying conditions shown in Table 1 in a CRYOTEC freeze dryer within a sealed aluminum bag.

[0206]

[0207] Table 1. Freeze-drying plan .

[0208] –Drying Option B (Vacuum Oven Drying)

[0209] The fluid gel was dried in a Heraeus vacuum oven at 60°C and 200 mBar on a metal tray with baking paper and a mesh cover until the aqueous contents were completely evaporated.

[0210] –Drying scheme C (drum drying)

[0211] Concentrated fluid gels are dried using a Gouda single-drum dryer, where heating energy is provided by steam. Once the product is dry, it produces dry, ruptureable sheets, which are then ground into powder.

[0212] –Drying scheme D (spray drying)

[0213] Concentrated fluid gels were dried using a GEA Niro miniature dryer. Two different types of nozzles were used to evaluate the two types of atomization: a dual-fluid nozzle and a rotary nozzle. In the dual-fluid nozzle (nozzle BI-FLUID), the concentrated fluid gel was sprayed, while in the rotary nozzle (nozzle DISK), the concentrated fluid gel was dispersed into fine droplets by pressurized air.

[0214] The 60°C fluid gel was pumped into a device with an initial temperature of 140°C, and the drying air flow rate was 75 m / s. 3 / h, and the product flow rate is 1.2L / h.

[0215] Analytical Measurement

[0216] The analysis techniques used in the examples are described below.

[0217] Rheological Measurement - Viscosity Measurement Scheme

[0218] To compare the viscosity of the fluid gel, an Anton Paar MCR series rheometer with a CC27 sand surface measurement system was used. Shear rates applied ranged from 0.01 s⁻¹. -1 From the beginning until 1000s -1 Furthermore, the recorded points are on the order of 10 at 20°C. This method provides a measure of the shear stress acting between gel particles.

[0219] PhiTau - Yield Stress Equivalent

[0220] The PhiTau value of the following compositions was measured using a method developed by the inventors (referred to as the BRUCE method). This method provides a measure of the ability of fluid gels to support particles. Tau refers to yield stress, and Phi refers to the (area) fill fraction. The PhiTau value can be readily obtained by performing the following method.

[0221] In the BRUCE method, the shear yield stress of liquid / fluid gels, particularly the constituent particles of liquid / fluid gels, as defined herein, can be measured. For this purpose, a rigid metal disk with a diameter of 20 mm and a thickness of 2 mm is attached to the end of a metal rod. A beaker is provided to contain the liquid sample to be measured. The rigid metal disk is circular and attached to the end of the metal rod at a 90° angle at its center. The rigid metal disk is preferably made of any suitable metal such as iron, steel (e.g., V2A or V4A), etc. The size of the beaker is set to provide at least 1.5 cm of space around the disk to avoid any edge effects.

[0222] The lever and pan were suspended from the balance (Mettler Toledo, model XP404S) into the beaker.

[0223] The beaker containing the liquid sample is then lifted upwards at a "known rate" using a lifter / moving component (Standa, models SM11981 and 143753), causing the probe to penetrate the liquid, and the net weight versus height is measured by a balance. This sets the "test speed" / penetration speed slow enough that the force required for penetration is independent of the speed and the viscous effect is negligible.

[0224] The “known rate” is determined a priori by raising the beaker containing the liquid sample several times (e.g., 2 to 10 times) within a range of different “test speeds,” wherein at each individual “test speed,” the probe penetrates the liquid sample, and a balance measures the net weight versus height value. It is noteworthy that at (too)high speeds, the net weight versus height value will increase proportionally with the speed due to the viscous effect. However, if the speed is chosen to be sufficiently slow, the penetration force (weight) is independent of the speed, because the viscous effect is inherently rate-dependent by definition. This sufficiently slow speed can then be determined from those tests using a single “test speed” at which the penetration force (weight) reaches a “steady-state” or “quasi-steady-state” value over time (see, for example, in…). Figure 9 In A, the force (weight) at approximately 250 to 300 seconds, or Figure 9In B, the force (weight) is approximately between 220 and 250 s. For the purposes of this invention, for BRUCE measurements, this sufficiently slow speed is then considered as the maximum threshold value and is represented as the "known rate". This speed is considered independent of viscous effects. The "known rate" can then be used to determine the amount of force (weight) on the liquid sample to be measured at a "steady-state" or "quasi-steady-state" value.

[0225] The surface tension and Archimedes force, acting on the disk and added to the force (weight) due to the yield stress (in grams), need to be corrected. Therefore, control over the disk thickness allows for minimizing the contribution of the Archimedes force relative to the yield stress. The correction is expressed as a force (weight) quantity.

[0226] Such correction values ​​can be determined by repeating the same experiment as described above at a "known rate" but using a control liquid. This control liquid is preferably a sample that is as chemically similar as possible to the fluid gel system to be measured, such that it preferably exhibits the same or similar bulk density, the same or similar continuous fluid phase viscosity, and wetting / surface tension as the initially measured liquid. In the present case, if the initially measured liquid is prepared, for example, by using gellan gum and MilliQ water at selected concentrations, a suitable control is, for example, a sample containing MilliQ water. Alternatively, an ungelled porous fluid (in MilliQ water) can be used, for example. As previously stated, the penetration power (weight) is determined at the "steady-state" or "quasi-steady-state" value of the control liquid over time, and this penetration power (weight) is used as a baseline measurement: this baseline measurement can be used to correct the penetration power (weight) obtained for the initially measured liquid. The correction then simply requires subtracting the baseline measurement from the penetration power (weight) of the system of interest. If the measurement of the liquid to be measured produces, for example, a penetrating force (weight) value of -1.2g, and the baseline measurement using a control produces, for example, a penetrating force (weight) value of -0.4g, then the correction value is -(1.2g - 0.4g), or -0.8g.

[0227] Since the disk pushes through the static bed of settling fluid gel particles, the measured (corrected) penetration force (weight) can be correlated with the compressive yield stress of the settling fluid gel particles. For this purpose, the yield stress projected onto the area of ​​the disk is given by: πr 2 Phitau is equal to the net force on the plate (in the current example, the measured weight difference is 0.8g), to calculate the Phitau value. Phi.tau ( ) is the convolution of the packing yield stress of the gel particles and the surface area occupied by the gel particles.

[0228] Compared to shear rheological measurements that measure the shear stress acting between gel particles, this method provides a measure of the true yield stress of the gel material that forms microgel particles.

[0229] As a purely illustrative example, for purposes of explanation, the value of water is determined by phi.tau ( ):

[0230] consider:

[0231]

[0232] Where Rd is the diameter of the disk, Rr is the radius of the rod supporting the disk, d is the thickness of the disk, Rf is "ρ fluid", which is the fluid density of the sample being tested, g is the acceleration due to gravity, and s is "σ", which is the surface tension of the test fluid in air.

[0233] The following applies:

[0234]

[0235] Therefore, we can conclude that:

[0236]

[0237] as well as

[0238]

[0239] Then

[0240]

[0241] As a purely illustrative example, for purposes of explanation, the phi.tau of the gel is determined. ):

[0242] Reconsider:

[0243]

[0244] Where Rd is the diameter of the disk, Rr is the radius of the rod supporting the disk, d is the thickness of the disk, Rf is "ρ fluid", which is the fluid density of the sample being tested, g is the acceleration due to gravity, and s is "σ", which is the surface tension of the test fluid in air.

[0245] The following applies:

[0246]

[0247] Therefore, we can conclude that:

[0248]

[0249] as well as

[0250]

[0251] Then

[0252]

[0253] The BRUCE method is preferably performed at 20°C. Therefore, unless otherwise defined, phi.tau or PhiTau (as defined herein) The value was measured at 20℃.

[0254] As an alternative to the above correction, one could consider subtracting the PhiTau value measured for the reference fluid from the PhiTau value measured for the test fluid as a correction. By doing so, it is possible to eliminate the need to know the surface tension (s) and density (Rf) values ​​of the fluid.

[0255] Example 1 – Effect of Formulation on Fluid Gel Properties

[0256] Prepare freeze-dried fluid gels according to preparation method A using the formulations shown in Table 2.

[0257]

[0258] Table 2. Fluid gel formulations prior to freeze-drying used to study the effects of gellan gum concentration and the presence of the carrier matrix. ring .

[0259] After drying, different variations of powder can be obtained. The formulations of the freeze-dried fluid gel are shown in Table 3.

[0260]

[0261] Table 3. Fluid gel formulations after freeze-drying used to study the effects of gellan gum concentration and the presence of the carrier matrix. ring .

[0262] Different obtained powder variants 0 to 3 were reconstituted in Milli-Q water at ambient temperature (i.e., 25°C) to achieve a final mixture level of 0.2% gellan gum by weight. This allowed for the evaluation of the fluid gel properties of the different powder variants after reconstitution. In particular, sesame seeds were added to the different final mixtures obtained after reconstructing the different powder variants, and these mixtures were visually inspected 24 hours after the addition of sesame seeds to evaluate their fluid gel properties, especially their suspension properties.

[0263] like Figure 1 As shown, a carrier matrix is ​​required to obtain a fluid gel after powder reconstruction. Specifically, variant 0 (without a carrier matrix) Figure 1 A) After reconstruction, it exhibits poor or even no fluid gel properties. In fact, the sesame seeds did not remain suspended throughout the composition but settled at the bottom of the jar.

[0264] Conversely, variants 1 to 3 ( Figure 1 (B to D) were able to maintain sesame seeds in suspension throughout the composition and in a uniform manner, thus exhibiting good fluid gel properties. The presence of sucrose and maltodextrin as carrier matrices both contributed to maintaining satisfactory fluid gel properties after powder reconstruction. However, compared to sucrose, maltodextrin appeared to retain fluid gel properties better after powder reconstruction. Furthermore, the sucrose variant had a coarser structure compared to the variant prepared with maltodextrin.

[0265] Compared to other variants, variant 3 has the lowest gellan gum content, but this low gellan gum content is observed to be sufficient to exhibit fluid gel properties, including suspension properties.

[0266] Furthermore, variant 3 exhibits excellent transparency properties. In particular, compared to the less opaque variants 1 and 2, variant 3 is the fluid gel with the best transparency properties after reconstruction.

[0267] Example 2 – Effect of Carrier Matrix Concentration

[0268] Fluid gels were prepared according to preparation method A, but without the freeze-drying step, using different carrier matrix concentrations as shown in Table 4.

[0269]

[0270] Table 4. Fluid gel formulations used to understand the effect of carrier matrix concentration on viscosity. .

[0271] The viscosities of different fluid gel variants were measured using the viscosity measurement scheme provided in the "Analysis and Measurement" section above. The results are... Figure 2 As shown in the image.

[0272] When the concentration of maltodextrin with DE 21 (MD21) exceeds 20% by weight, the fluid gel morphology and physical properties are affected, resulting in a more viscous and opaque system. Figure 2 Therefore, a concentration of 10% MD21 was chosen for scaling up production.

[0273] Example 3 – Effect of gellan gum concentration in the final mixture on reconstruction properties

[0274] Fluid gel powder was prepared according to preparation method B using drying scheme C (drum drying). The composition of the fluid gel before drying was as follows: 0.1 wt% gellan gum, 0.74 wt% CaCl2, and 10 wt% MD21.

[0275] After drying, a powder is obtained. The composition of the dried fluid gel is as follows: 0.92 wt% gellan gum, 6.83 wt% CaCl2, and 92.25 wt% MD21. The obtained fluid gel powder was reconstituted in Milli-Q water at ambient temperature (25°C) and 80°C with different final gellan gum concentrations: 0.1 wt%, 0.2 wt%, and 0.3 wt%, to obtain different final mixtures.

[0276] The phi tau values ​​of different fluid gel mixtures obtained after reconstruction were measured according to the phi tau measurement method provided in the "Analytical Measurement" section above. The results are in... Figure 3 As shown in the image.

[0277] exist Figure 3 In the study, the phitau values ​​showed that fluid gel suspension properties were achieved when the gellan gum concentration in the final mixture was at least 0.2% by weight (above 4 Pa, the phitau reference value for water). The same effect was observed when drying scheme D (spray drying) was used instead of drying scheme C (drum drying) with the same formulation.

[0278] Example 4 – Fluid gel powder obtained by freeze-drying

[0279] Fluid gel powder was prepared according to preparation method B using drying scheme A (freeze-drying). The composition of the fluid gel before drying was as follows: 0.1 wt% gellan gum, 0.05 wt% CaCl2 1M, 5 wt% MD21.

[0280] When freeze-dried, a powder is obtained. The composition of the dried fluid gel is as follows: 1.96 wt% gellan gum, 0.14 wt% CaCl2, and 97.90 wt% MD21. The obtained fluid gel powder was reconstituted in Milli-Q water at ambient temperature (i.e., 25°C) to achieve a final mixture of 0.3 wt% gellan gum. Sesame seeds were added to the final mixture obtained after reconstitution, and the final mixture was visually inspected from 1 hour to 24 hours after the addition of sesame seeds to evaluate its fluid gel properties, particularly its suspension properties.

[0281] like Figure 4 As shown, a mixture that maintains good suspension properties and therefore fluid gel properties is achieved. In fact, sesame seeds can be observed to be uniformly suspended throughout the reconstructed fluid gel composition (i.e., the final mixture).

[0282] Example 5 – Fluid gel powder obtained by vacuum drying

[0283] Fluid gel powder was prepared according to preparation method B using drying scheme B (vacuum oven drying). The composition of the fluid gel before drying was as follows: 0.1 wt% gellan gum, 0.05 wt% CaCl2 1M, 5 wt% MD21.

[0284] When vacuum drying was used, a powder was obtained. The composition of the dried fluid gel was as follows: 1.96 wt% gellan gum, 0.14 wt% CaCl2, and 97.90 wt% MD21. The obtained fluid gel powder was reconstituted in Milli-Q water at ambient temperature (i.e., 25°C) to achieve a final mixture containing 0.2 wt% gellan gum. Sesame seeds were added to the final mixture obtained after reconstitution, and the final mixture was visually inspected from 1 hour to 24 hours after the addition of sesame seeds to evaluate its fluid gel properties, particularly its suspension properties.

[0285] like Figure 5 As shown, a mixture that maintains good suspension properties and therefore fluid gel properties is achieved. In fact, sesame seeds can be observed to be uniformly suspended throughout the reconstructed fluid gel composition (i.e., the final mixture).

[0286] Example 6 – Fluid gel powder obtained by spray drying

[0287] According to preparation method B, the fluid gel powder was prepared using drying scheme D (spray drying) with nozzle DISC or nozzle BI-FLUID. The composition of the fluid gel before drying was as follows: 0.1 wt% gellan gum, 0.74 wt% CaCl2 (powder), and 10 wt% MD21.

[0288] When spray drying is used, a powder can be obtained. The composition of the dried fluid gel is as follows: 0.92 wt% gellan gum, 6.83 wt% CaCl2, and 92.25 wt% MD21. The obtained fluid gel powder was reconstituted in Milli-Q water at ambient temperature (i.e., 25°C) to achieve a final mixture of 0.2 wt% gellan gum. Sesame seeds were added to the final mixture obtained after reconstitution, and the fluid gel properties, especially its suspension properties, were evaluated by visual inspection 1 hour to 24 hours after the addition of sesame seeds.

[0289] like Figure 6 As shown, regardless of the type of nozzle used, a mixture that maintains good suspension properties and therefore fluid gel properties is achieved. Figure 6 A: Nozzle DISC and Figure 6 B: Nozzle BI-FLUID). In fact, sesame seeds can be observed to be uniformly suspended throughout the reconstructed fluid gel composition (i.e., the final mixture).

[0290] Example 7 – Fluid gel powder obtained by drum drying

[0291] Fluid gel powder was prepared according to preparation method B using drying scheme C (drum drying). The composition of the fluid gel before drying was as follows: 0.1 wt% gellan gum, 0.74 wt% CaCl2 (powder), and 10 wt% MD21.

[0292] When using a drum dryer, a powder is obtained. The composition of the dried fluid gel is as follows: 0.92 wt% gellan gum, 6.83 wt% CaCl2, and 92.25 wt% MD21. The obtained fluid gel powder was reconstituted in Milli-Q water at ambient temperature (i.e., 25°C) to achieve a final mixture containing 0.2 wt% gellan gum. Sesame seeds were added to the final mixture obtained after reconstitution, and the final mixture was visually inspected from 1 hour to 24 hours after the addition of sesame seeds to evaluate its fluid gel properties, particularly its suspension properties.

[0293] like Figure 7 As shown, a mixture that maintains good suspension properties and therefore fluid gel properties is achieved. In fact, sesame seeds can be observed to be uniformly suspended throughout the reconstructed fluid gel composition (i.e., the final mixture).

[0294] Example 8 – Application in Oatmeal Latte Coffee Products

[0295] Freeze-dried fluid gel powder was prepared according to preparation method B using drying scheme A (freeze-drying). The composition of the fluid gel before drying was as follows: 1 wt% gellan gum, 0.5 wt% CaCl2·2H2O 1M, 5 wt% MD21. The composition of the fluid gel after drying was as follows: 16.46 wt% gellan gum, 1.21 wt% CaCl2, 82.32 wt% MD21.

[0296] The obtained powder was added to a commercially available oat latte product (NESCAFÉ GOLD, a plant-based oat latte, smooth and delicious) to resolve sedimentation. Specifically, 3g of freeze-dried fluid gel was reconstituted with 4g of oat latte product in 50ml of tap water at 80°C (oat latte variant B).

[0297] In parallel, a reference product (reference oat latte variant A) was prepared by reconstituted 4g of oat latte product in 50ml of tap water at 80°C.

[0298] Cocoa granules were added to different variations to allow for observation of suspension properties. Specifically, cocoa granules were added to two latte variations, A or B, and their suspension properties were assessed by visual inspection 24 hours after addition.

[0299] The result is Figure 8 As shown in the image.

[0300] Reference variant A did not exhibit satisfactory fluid gel properties, including suspension properties. Specifically, the cocoa particles did not suspend throughout the latte composition and floated on the surface of the product. Figure 8 A)

[0301] Variant B of the present invention exhibits excellent and satisfactory fluid gel properties, including suspension properties. Specifically, the cocoa particles are uniformly suspended throughout the latte coffee composition. Figure 8 B).

Claims

1. A food powder, said food powder comprising: -Carrier matrix, and, - A dried fluid gel comprising particles formed from polysaccharide-based hydrocolloids and optional cations.

2. The food powder according to claim 1, wherein the food powder comprises 40% to 99% by weight, preferably 75% to 99% by weight, of a carrier matrix on a dry weight basis.

3. The food powder according to claim 1 or 2, wherein the carrier matrix is ​​a carbohydrate-based carrier matrix, preferably maltodextrin.

4. The food powder according to claim 3, wherein the maltodextrin has a dextran equivalent (DE) of at least 15, more preferably 15 to 30, and most preferably 21.

5. The food powder according to any one of the preceding claims, wherein the food powder comprises, on a dry weight basis, 0.5% to 30% by weight, preferably 0.5% to 20% by weight, more preferably 0.9% to 17% by weight, even more preferably 0.9% to 7% by weight, even more preferably 0.9% to 5.5% by weight, even more preferably 0.9% to 2.5% by weight of a polysaccharide-based hydrocolloid.

6. The food powder according to any one of the preceding claims, wherein the polysaccharide-based hydrocolloid is selected from the list of: gum arabic, agar, alginate, carrageenan, cellulose, carboxymethyl cellulose, colloidal microcrystalline cellulose (colloidal MCC), gel polysaccharide, red algae gum, gelatin, gellan gum, guar gum, konjac gum, locust bean gum, pectin, tamarind seed gum, tara gum, tragacanth gum, xanthan gum, or mixtures thereof.

7. The food powder according to any one of the preceding claims, wherein the polysaccharide-based hydrocolloid is gellan gum, preferably low-acyl gellan gum.

8. The food powder according to any one of the preceding claims, wherein the cation is a polyvalent cation, preferably a divalent cation, more preferably a divalent metal cation.

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

10. The food powder according to any one of the preceding claims, wherein the food powder comprises 0.9% to 40% by weight, preferably 5% to 40% by weight, and more preferably 5% to 8% by weight on a dry weight basis.

11. The food powder according to any one of claims 1 to 7, wherein the particles of the dried fluid gel are composed entirely of polysaccharide-based hydrocolloids.

12. The food powder according to any one of claims 1 to 10, wherein the particles of the dried fluid gel are composed entirely of polysaccharide-based hydrocolloids and cationic compounds.

13. The food powder according to any one of the preceding claims, wherein when the powdered beverage is reconstituted in 100 mL of water with a concentration of 0.2% to 1% by weight of a polysaccharide-based hydrocolloid, preferably 0.2% to 0.6% by weight, more preferably 0.2% to 0.3% by weight, or even more preferably 0.2% by weight, the food powder has a PhiTau of at least 6 Pa, preferably 6 Pa to 150 Pa, more preferably 6 Pa to 25 Pa, or even more preferably 6 Pa to 16 Pa, wherein the PhiTau is measured according to the BRUCE scheme in the examples.

14. A method for preparing a food powder comprising a dried fluid gel, the method comprising the steps of: i. Providing a heated food mixture, said heated food mixture comprising an aqueous liquid, a polysaccharide-based hydrocolloid, a carrier matrix, and optionally a cationic compound. ii. Cooling the heated food mixture while shearing it to form a cooled food mixture comprising a fluid gel containing particles formed from the polysaccharide-based hydrocolloid. iii. Dry the cooled food mixture to form a food powder containing a dried fluid gel.

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

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

17. A food product or beverage or food supplement comprising a food powder according to any one of claims 1 to 13 or comprising a food powder that can be obtained by or through the method according to claims 14 to 16.

18. The food product, beverage, or food supplement according to claim 17, wherein the food product, beverage, or food supplement comprises 0.2% to 1% by weight, preferably 0.2% to 0.6% by weight, of a polysaccharide-based hydrocolloid.

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