Process for the preparation of a food composition and resulting composition

Abstract

The present invention relates to a process for preparing a composition of fructo-oligosaccharides and yeast comprising the following steps: mixing a syrup of fructo-oligosaccharides and yeast powder, to obtain a mixture of fructo-oligosaccharides and yeast, wherein the amount of syrup of fructo-oligosaccharides ranges from about 30 to 90 % w / w; wherein the amount of yeast powder ranges from about 1 to 7 % w / w; and wherein the mixture comprises an amount of water ranging from 30 to 90 % w / w; and spray-drying the mixture, to obtain a composition of fructo-oligosaccharides and yeast. The present invention also relates to a composition obtainable by the process according to the invention. The composition is useful as a food supplement.

Description

[0001] PROCESS FOR THE PREPARATION OF A FOOD COMPOSITION AND

[0002] RESULTING COMPOSITION

[0003] FIELD OF INVENTION

[0004] The present invention pertains to the field of food compositions. In particular, the invention relates to a process for preparing a composition for food comprising fructo-oligosaccharides and yeast. The invention also relates to a composition comprising fructo-oligosaccharides and yeast.

[0005] BACKGROUND OF INVENTION

[0006] Food compositions, for example for human or animal nutrition, are usually made of powders and are then mixed with food or other components. Quality of a powder product as such is determined by the homogeneity and the aesthetic appearance of said product.

[0007] Compositions comprising yeast and fructo-oligosaccharides can be difficult to make due to possible electrostatic charges created inside a powder during process. This apparition of electric charges is due to the triboelectric effect, which is a charge exchange at the contact between two solids. During the flow of a powder inside a device (mixer, silo, conveyor, or others), the triboelectric effect takes place at the contact between the grains and at the contact between the grains and the device. Therefore, the characteristics of the powder and the nature of the material used are important parameters. The problem of electric charges can lead to products showing aesthetic defaults such as spots or marbling giving therefore impression of a heterogeneous product.

[0008] There is a need to provide a process for preparing a composition for food comprising fructo-oligosaccharides and yeast which overcome the previous drawbacks. More particularly, there is a need to provide a process for preparation of a composition for food comprising fructo-oligosaccharides and yeast which lead to a composition with improved quality. The invention also aims to provide a process easy to carry out and with a reduced cost compared to state-of-the-art process. There is also a need to provide a composition for food comprising fructo-oligosaccharides and yeast with improved quality. SUMMARY

[0009] This invention thus relates to a process for preparing a composition of fructo-oligosaccharides and yeast, comprising the following steps: mixing a syrup of fructo-oligosaccharides and yeast powder, to obtain a mixture of fructo-oligosaccharides and yeast, wherein the amount of syrup of fructo-oligosaccharides ranges from about 30 to 90 % w / w, in weight by total weight of the mixture; wherein the amount of yeast powder ranges from about 1 to 7 % w / w, in weight by total weight of the mixture; and wherein the mixture comprises an amount of water ranging from 30 to 90 % w / w, in weight by total weight of the mixture; and spray-drying the mixture, to obtain a composition of fructo-oligosaccharides and yeast.

[0010] According to one embodiment, the process further comprises a step of adding water in the mixture before spray-drying.

[0011] According to one embodiment, the mixture comprises an amount of water ranging from 40 to 80 % w / w, preferably from 50 to 70 % w / w, more preferably about 58 % w / w, in weight by total weight of the mixture.

[0012] According to one embodiment, the step of mixing is performed for at least about 5 min, preferably at least about 10 min, preferably at least about 15 min; and / or the step of mixing is performed under ambient temperature.

[0013] According to one embodiment, step of mixing comprises mixing: an amount of syrup of fructo-oligosaccharides ranging from about 40 to 80 % w / w, preferably from about 50 to 70 % w / w, more preferably about 57 % w / w, in weight by total weight of the mixture; and / or an amount of yeast powder ranging preferably from about 2 to 6 % w / w, preferably from about 3 to 5 % w / w, more preferably about 4 % w / w, in weight by total weight of the mixture. According to one embodiment, the step of mixing comprises mixing the syrup of fructo-oligosaccharides and yeast powder in a weight ratio ranging from about 5 to 40, preferably ranging from about 7 to 35, more preferably ranging from about 10 to 25, furthermore preferably about 14.

[0014] According to one embodiment, the step of spray-drying is performed under further mixing of the mixture.

[0015] According to one embodiment, step of spray-drying is performed at a temperature between 140 and 180°C in inlet, preferably between 150 and 170°C, more preferably between 160 and 165°C; and / or the step of spray-drying is performed at a temperature between 50 and 110°C in outlet, preferably between 70 and 90°C, more preferably between 80 and 85°C.

[0016] According to one embodiment, the process further comprises a step of sieving of the mixture after the step of spray-drying. In one embodiment, the step of sieving is performed with filters between 1000 pm and 4000 pm, preferably between 2000 pm and 3500 pm, more preferably between 2000 pm and 3000 pm.

[0017] According to one embodiment, magnesium stearate is added after the spray-drying step. In one embodiment, the magnesium stearate is in an amount of between 1 and 5 %, preferably between 2 and 4 % w / w, more preferably between 2 and 3 % w / w, even more preferably with an amount of 2.5 % w / w, in weight by total weight of the composition.

[0018] According to one embodiment, the yeast is inactivated yeast fractions.

[0019] According to one embodiment, the composition has a granulometry comprised between 80 pm and 120 pm, preferably between 100 pm and 110 pm, more preferably between 100 pm and 105 pm, wherein the granulometry is measured by laser diffraction particle analysis.

[0020] This invention also relates to composition obtainable by the process according to the present invention, as defined herein. According to one embodiment, the composition is used as a food supplement. According to one embodiment, the composition has a granulometry comprised between 80 pm and 120 pm, preferably between 100 pm and 110 pm, more between preferably 100 pm and 105 pm, wherein the granulometry is measured by laser diffraction particle analysis.

[0021] DEFINITIONS

[0022] In the present invention, the following terms have the following meanings:

[0023] “About” is used herein to mean approximately, roughly, around, or in the region of. When the term “about” is preceding a figure, it means plus or less (“plus or minus” or “more or less”) 10% of the value of said figure. When the term “about” is used in conjunction with a numerical range, it modifies that range by extending the boundaries above and below the numerical values set forth by 10%.

[0024] “Ambient temperature” corresponds to a temperature comprised between 20 and 25°C.

[0025] “FOS Syrup” or “syrup of FOS” refers to a syrup of Fructo-oligosaccharides produced from enzymatic conversion of beet sugar. The FOS syrup comprises at least 93% of FOS.

[0026] “Fructo-oligosaccharide or FOS” refers to an oligosaccharide of D-fructose residues linked by 0(2— > 1) bonds with a terminal a(l— >2) linked D-glucose. Fructo-oligosaccharides are obtained as a mixture of oligosaccharides with the general structure Glu-Fnin (GFn) and Frum(Fm), with n and m ranging from 1 to 4.

[0027] “Granulometry” refers to the distribution of particle sizes within a composition. The granulometry can be measured, for example, by means of laser diffraction particle analysis, a method that involves passing a laser beam through a dispersed sample of the composition and analysing the resulting diffraction pattern to determine particle sizes. Sample preparation for laser diffraction analysis may involve dispersing the composition in a suitable medium (e.g., water or air, typically air) and subjecting it to ultrasonic agitation to ensure uniform dispersion. The laser diffraction particle analyser used may be a Malvern Mastersizer 3000, calibrated using standard reference materials. The data may be analysed using the proprietary software of the instrument to generate a particle size distribution report. In particular, granulometry refers to the mean diameter D [4,3] value as determined by laser diffraction particle analysis.

[0028] “Yeast”: refers to inactivated yeast fractions.

[0029] DETAILED DESCRIPTION

[0030] The following detailed description will be better understood when read in conjunction with the drawings. For the purpose of illustrating, the process is shown in the preferred embodiments. It should be understood, however that the present invention is not limited to the precise arrangements, structures, features, embodiments, and aspect shown. Accordingly, it should be understood that where features mentioned in the appended claims are followed by reference signs, such signs are included solely for the purpose of enhancing the intelligibility of the claims and are in no way limiting on the scope of the claims.

[0031] This invention relates to a process for preparing a composition of fructo-oligosaccharides and yeast, comprising a step of mixing fructo-oligosaccharides and yeast powder, wherein the fructo-oligosaccharides are fructo-oligosaccharides syrup, and the process further comprises a step of spray-drying the mixture of fructo-oligosaccharides syrup and yeast powder.

[0032] In particular, this invention relates to a process for preparing a composition of fructo-oligosaccharides and yeast, comprising the following steps: mixing a syrup of fructo-oligosaccharides and yeast powder to obtain a mixture of fructo-oligosaccharides and yeast, wherein the mixture comprises an amount of water ranging from 30 to 90 % w / w, in weight by total weight of the mixture; and spray-drying the mixture, to obtain a composition of fructo-oligosaccharides and yeast.

[0033] In the present invention, during the mixing step, the FOS are in liquid form (syrup), whereas the yeast is in solid form (powder). In the present invention, the amount of water in the mixture can be adjusted either by selecting a syrup of fructo-oligosaccharides with the appropriate water content (z.e., a relatively diluted syrup) and / or by adding water in the mixture.

[0034] According to a first embodiment, the FOS syrup comprises an amount of water ranging from 44 to 90 % w / w, preferably from 55 to 75 % w / w, more preferably about 65 % w / w, in weight by total weight of the syrup. According to a second embodiment, the FOS syrup comprises an amount of water ranging from 10 to 50 % w / w, preferably from 20 to 40 % w / w, more preferably about 30 % w / w, in weight by total weight of the syrup.

[0035] According to one preferred embodiment, water is added in the mixture before spray-drying. In other words, the process further comprises a step of adding water in the mixture before the step of spray-drying. The steps of mixing and adding water can be carried out successively or simultaneously. In one embodiment, the step of mixing is carried out at the same time as the step of adding water (z.e., the FOS syrup, the yeast powder and water are mixed together at the same time). In another embodiment, the step of mixing is carried out before the step of adding water (z.e., the yeast powder is suspended in the FOS syrup, then further water is added).

[0036] According to some preferred embodiments, the process comprises the following steps:

[0037] (a) mixing a syrup of fructo-oligosaccharides and yeast powder, to obtain a dispersion of fructo-oligosaccharides and yeast;

[0038] (b) adding water in the dispersion, to obtain a mixture of fructo-oligosaccharides and yeast, wherein the mixture comprises an amount of water ranging from 30 to 90 % w / w, in weight by total weight of the mixture; and

[0039] (c) spray-drying the mixture, to obtain a composition of fructo-oligosaccharides and yeast. In one preferred embodiment, the water is reverse osmosis water.

[0040] According to one embodiment, the mixture comprises an amount of water ranging from 35 to 85 % w / w, preferably from 40 to 80 % w / w, more preferably from 45 to 75 % w / w, furthermore preferably from 50 to 70 % w / w, furthermore preferably from 55 to 65 % w / w, furthermore preferably about 58 % w / w, in weight by total weight of the mixture. In one embodiment, the mixture comprises an amount of water ranging from 40 to 80 % w / w, preferably from 50 to 70 % w / w, more preferably about 58 % w / w, in weight by total weight of the mixture.

[0041] According to one embodiment, water is added to the mixture in an amount ranging from about 3 to 69 % w / w, preferably from about 8 to 64 % w / w, more preferably from about 14 to 58 % w / w, furthermore preferably from about 19 to 53 % w / w, furthermore preferably from about 25 to 47 % w / w, furthermore preferably from about 30 to 42 % w / w, furthermore preferably about 39 % w / w, in weight by total weight of the mixture. In one embodiment, water is added to the mixture in an amount ranging from about 3 to 69 % w / w, preferably from about 14 to 58 % w / w, more preferably from about 25 to 47 % w / w, furthermore preferably about 39 % w / w, in weight by total weight of the mixture.

[0042] According to one embodiment, the step of mixing is performed for at least about 5 min, preferably at least about 10 min, preferably at least about 15 min. According to one embodiment, the step of mixing is performed from about 5 to 60 min, preferably from about 10 to 30 min, preferably for about 15 min.

[0043] According to one embodiment, the step of mixing is performed under ambient temperature.

[0044] According to one embodiment, the step of mixing comprises mixing an amount of syrup of fructo-oligosaccharides ranging from about 30 to 90 % w / w, preferably from about 35 to 85 % w / w, more preferably from about 40 to 80 % w / w, furthermore preferably from about 45 to 75 % w / w, furthermore preferably from about 50 to 70 % w / w, furthermore preferably from about 55 to 65 % w / w, furthermore preferably about 57 % w / w, in weight by total weight of the mixture. In one embodiment, the step of mixing comprises mixing an amount of syrup of fructo-oligosaccharides ranging from about 30 to 90 % w / w, preferably from about 40 to 80 % w / w, more preferably from about 50 to 70 % w / w, furthermore preferably about 57 % w / w, in weight by total weight of the mixture.

[0045] According to one embodiment, the step of mixing comprises mixing an amount of yeast powder ranging from about 1 to 7 % w / w, preferably from about 1.5 to 6.5 % w / w, more preferably from about 2 to 6 % w / w, furthermore from about 2.5 to 5.5 % w / w, furthermore preferably from about 3 to 5 % w / w, furthermore preferably from about 2.5 to 4.5 % w / w, furthermore preferably about 4 % w / w, in weight by total weight of the mixture. In one embodiment, the step of mixing comprises mixing an amount of yeast powder ranging from about 1 to 7 % w / w, preferably from about 2 to 6 % w / w, more preferably from about 3 to 5 % w / w, furthermore preferably about 4 % w / w, in weight by total weight of the mixture.

[0046] In one embodiment, the step of mixing comprises mixing: an amount of syrup of fructo-oligosaccharides ranging from about 30 to 90 % w / w, in weight by total weight of the mixture; and / or an amount of yeast powder ranging from about 1 to 7 % w / w, in weight by total weight of the mixture.

[0047] In one particular embodiment, the step of mixing comprises mixing: an amount of syrup of fructo-oligosaccharides ranging from about 30 to 90 % w / w, in weight by total weight of the mixture; and an amount of yeast powder ranging from about 1 to 7 % w / w, in weight by total weight of the mixture.

[0048] According to one embodiment, the step of mixing comprises mixing the syrup of fructo-oligosaccharides and yeast powder in a weight ratio (z.e., a fructo-oligosaccharides syrup / yeast powder weight ration) ranging from about 5 to 40, preferably ranging from about 7 to 35, more preferably ranging from about 10 to 25, furthermore preferably about 14.

[0049] In some embodiments, no brewer’s yeast is mixed during the mixing step. In some embodiments, no mannan-oligosaccharide is mixed during the mixing step. In some embodiments, no whole goat milk, preferably, no goat milk, is mixed during the mixing step is mixed during the mixing step. In some embodiments, no P-cyclodextrin, preferably, no cyclodextrin, is mixed during the mixing step. In some embodiments, no selenium-enriched yeast is mixed during the mixing step. In some embodiments, no isomalt-oligosaccharide is mixed during the mixing step. In some embodiments, no galacto-oligosaccharide is mixed during the mixing step. In some embodiments, no seeds, fruits and / or leaves from soybeans, lotus, melon, mulberry and / or banana is mixed during the mixing step. In some embodiments, no soybean lecithin is mixed during the mixing step. In some embodiments, no beer yeast is mixed during the mixing step. In some embodiments, no probiotic enzyme and / or comprehensive gluten enzyme is mixed during the mixing step. In some embodiments, no sorbitol is mixed during the mixing step. In some embodiments, no glucose syrup, preferably, no glucose, is mixed during the mixing step. In some embodiments, no artificial and / or synthetic polymer is mixed during the mixing step. In some embodiments, no hydroxypropyl methylcellulose (HPMC) is mixed during the mixing step.

[0050] -drying

[0051] According to one embodiment, the step of mixing is performed before and during the step of spray-drying. In other words, the step of spray-drying is performed under further mixing of the mixture. Mixing during the spray-drying is not essential to the present invention, but it helps to ensure optimal homogeneity of the mixture.

[0052] In one preferred embodiment, the step of spray-drying is performed in inlet at a temperature between 140°C and 180°C, preferably between 150°C and 170°C, more preferably the temperature is between 160°C and 165°C, even more preferably, the temperature is 160°C.

[0053] Advantageously, the reheating temperature in line during the step of spray-drying is performed at a temperature between 50°C and 110°C, preferably between 70°C and 90°C, more preferably, the temperature is between 80 and 90°C, even more preferably the temperature is 80°C. In one preferred embodiment, the step of spray-drying is performed in outlet at a temperature between 50°C and 110°C, preferably between 70°C and 95°C, more preferably, the temperature is between 85 °C and 95°C, even more preferably the temperature is 90°C.

[0054] The mixing of FOS and yeast is performed before spray-drying at ambient temperature, preferably comprised between 20 and 25 °C.

[0055] The process comprises a step of sieving of the mixture before step of spray-drying. The sieving step is advantageously performed with filters between 20 pm and 150pm, preferably between 20 and 100 pm, more preferably between 40 pm and 60 pm.

[0056] Advantageously, magnesium stearate is added in the mixture during the step of mixing or after the spray drying step. Adding magnesium stearate reduces clumping between particles in the composition. Preferably, magnesium stearate is added after the spraydrying step. Preferably magnesium stearate is added with an amount of between 1% and 5%, preferably between 2% and 4 %, more preferably between 2% and 3% by weight of the total composition, even more preferably, magnesium stearate is added with an amount of 2.5 % by weight of the total composition.

[0057] Advantageously, the fructooligosaccharides are short chain fructooligosaccharides (ScFOS). The FOS syrup is produced from enzymatic conversion of beet sugar.

[0058] Advantageously, the FOS syrup has 72 % ± 0.5 of dry material. More advantageously, the syrup is composed of 95 % ± 2 of FOS and 5 % ± 2 of saccharose, fructose, glucose. In one embodiment, the FOS comprises 37 % ± 6 of GF2, 53 % ± 6 of GF3 and 10 % ± 6 of GF4.

[0059] In one preferred embodiment, the yeast is inactivated yeast fractions. Yeast fractions can be from different yeast strains. The yeasts can be from Saccharomyces species and / or Cyberlindnera species. The yeast fractions can be an extract from parietal saccharides from at least one Cyberlindnera species and at least one Saccharomyces species.

[0060] The invention also relates to a composition obtainable or obtained by the process according to the invention, as defined herein. The composition is used as a food supplement. The composition of the invention can be used as a food supplement for pet nutrition or human nutrition.

[0061] In one preferred embodiment, the composition has a granulometry (defined as the mean diameter D [4,3]) comprised between 80 pm and 120 pm, preferably between 100 pm and 110 pm, more preferably between 100 pm and 105 pm, wherein the granulometry is measured by laser diffraction particle analysis.

[0062] Advantageously, the composition has a humidity comprised between 1 and 4 % w / w, preferably between 2 and 4 % w / w, more preferably between 2 and 3 % w / w, furthermore preferably between 2.25 and 2.75 % w / w, in weight of water by total weight of the composition.

[0063] Advantageously, the composition has a density comprised between 0.5 and 2.0 g / mL, preferably between 0.8 and 1.5 g / mL, more preferably between 0.9 and 1.4 g / mL, furthermore preferably between 1.0 and 1.3 g / mL. Density may be determined, for example, by gas pycnometry. Gas pycnometry is a non-destructive precise method for measuring the true density of powdered products by utilizing gas displacement, typically helium or nitrogen. The process involves placing a weighed sample of the powder into a sample chamber, where a known volume of gas is introduced and allowed to expand. The pressure change before and after expansion is measured using a pressure transducer, and the true density is calculated by dividing the mass of the sample by the measured volume, derived from the ideal gas law. Composition comprising FOS and yeast are particularly interesting as a food supplement for example for human or animal nutrition. The composition according to the invention is soluble and stable and can be mixed in several feed types such as mash, pellets, or liquids.

[0064] In some embodiments, the composition does not comprise brewer’s yeast. In some embodiments, the composition does not comprise mannan-oligosaccharide. In some embodiments, the composition does not comprise whole goat milk, preferably the composition does not comprise goat milk. In some embodiments, the composition does not comprise P-cyclodextrin, preferably the composition does not comprise cyclodextrin. In some embodiments, the composition does not comprise selenium-enriched yeast. In some embodiments, the composition does not comprise isomalt-oligosaccharide. In some embodiments, the composition does not comprise galacto-oligosaccharide. In some embodiments, the composition does not comprise seeds, fruits and / or leaves from soybeans, lotus, melon, mulberry and / or banana. In some embodiments, the composition does not comprise soybean lecithin. In some embodiments, the composition does not comprise beer yeast. In some embodiments, the composition does not comprise probiotic enzyme and / or comprehensive gluten enzyme. In some embodiments, the composition does not comprise glucose syrup, preferably, the composition does not comprise glucose. In some embodiments, the composition does not comprise artificial and / or synthetic polymer. In some embodiments, the composition does not comprise hydroxypropyl methylcellulose (HPMC).

[0065] While various embodiments have been described and illustrated, the detailed description is not to be construed as being limited hereto. Various modifications can be made to the embodiments by those skilled in the art without departing from the true spirit and scope of the disclosure as defined by the claims. BRIEF DESCRIPTION OF THE DRAWINGS

[0066] Figure l is a photograph of a composition comprising fructo-oligosaccharides and yeast prepared with a process of preparation according to the state of the art.

[0067] Figure 2 is a histogram showing a comparison between the initial and the final charge density of a composition comprising fructo-oligosaccharides and yeast, prepared with a process of preparation according to the state of the art.

[0068] Figure 3 is a photograph showing the composition comprising fructo-oligosaccharides and yeast prepared with the process according to the invention.

[0069] Figure 4 is a photograph showing a comparison between compositions prepared with the process according to the invention and with the process according to the state of the art.

[0070] Figure 5 is a graphic representation of the mass of different compositions as a function of relative humidity.

[0071] Figure 6 represents a microscopy photography of compositions comprising fructo-oligosaccharides and yeast prepared with a process of preparation according to the state of the art and with a process according to the invention

[0072] EXAMPLES

[0073] To highlight the advantages of the invention, the following examples give a comparison between a process according to the state of the art and the process according to the present invention.

[0074] Example 1: Example of composition for food comprising fructo-oligosaccharides and yeast prepared with a process according to the state of the art

[0075] In this process the below raw materials are used as detailed in Table 1 below:

[0076] Table 1 A syrup of Fructo-oligosaccharides (FOS) is used. The syrup of Fructo-oligosaccharides is obtained from enzymatic conversion of beet sugar. 250 kg of syrup of FOS are submitted to a drying process on an atomization tower to obtain FOS powder.

[0077] 18 kg of inactivated yeasts are used in a powder form (yeast fractions). The powders of yeast and FOS are then mixed. This type of composition will be referred to as “Profeed Advanced Dry-Blend” (number 0175040461) in the following description.

[0078] The composition prepared with the above process is shown on Figure 1c. The FOS powder obtained after spray-drying is also shown on Figure la and the yeast powder used in the process is shown on Figure lb.

[0079] As highlighted on Figure 1c, the composition comprising fructo-oligosaccharides and yeast prepared with the process according to the state-of-the-art shows marbling or spots and is not homogeneous, therefore giving impression of a low-quality product.

[0080] The same process has been done with the addition of magnesium stearate. Magnesium stearate is added and mixed with powders of yeast and FOS with an amount of 2.5% of the total weight of the composition. This type of composition will be referred to as “Profeed Advanced Dry-Blend+Mg stearate” (number 0175032911) in the following description.

[0081] Figure 2 gives a comparison between the initial and final charge density of the composition prepared according to the process of Example 1.

[0082] In this essay, the initial charges density and final charges density of FOS powder, yeast powder and the composition of FOS and yeast powder according to Example 1 were measures before and after contact with a Polyethylene pipe during mixing process. The composition of FOS and yeast powder corresponds to Mix 1 and Mix 2.

[0083] A rotating feeder was used. Polyethylene (PE) pipes were selected. The quantity of product used for each measure was approximately 55 ml. Measurements were repeated three times with fresh powder to evaluate reproducibility. The different initial charge densities qO can be compared. Different qO are observed between the powders in sign and amplitude. Yeast powder has a positive qO while Mix2 and Fiber powders (FOS powder) have a negative one. For powder Mixl, no sign can be identified, considering the error bar extending to the positive and negative areas. Therefore, the initial charge density for Mixl can be considered null, looking at its low qO value and the width of the error bars. Larger differences are obtained between the qf. It results in larger differences between the Aq. The powders can be differentiated by their chargeability Aq, meaning that they have different abilities to build up electrostatic charge during a flow in PE pipes. However, Fiber and Mixl powders have identical chargeability, considering the values and the overlapping error bars. Mix2 has a contrary sign but an identical chargeability in absolute value. Yeast powder has the largest chargeability in absolute value and is significantly larger (one order of magnitude) than Aq of other powders. These results highlight that the process of the state of the art shows several drawbacks, particularly by producing electrostatic charges in the powder.

[0084] The comparative compositions have a granulometry (D [4,3]) between 65 pm and 70 pm.

[0085] Example 2: Example of composition for food prepared with the process according to the present invention

[0086] Table 2

[0087] A same syrup of Fructo-oligosaccharides (FOS) is used as in Example 1. Same yeasts are used as in Example 1. The quantity of the raw materials used in this example are detailed in Table 2 above.

[0088] 18 kg of inactivated yeast fractions are incorporated into the FOS syrup. The yeast and FOS syrup are mixed. Water is added during mixing, preferably reverse osmosis water is added. The amount of added water may vary, depending on the humidity of the desired finished product. The mixture of FOS and yeast is mixed under ambient temperature for 15 minutes. The so-obtained mixture is then atomized by spray drying. An atomization tower is used to co-spray drying FOS syrup and yeast. The mixture of FOS and yeast is mixed during all the atomization process to optimize the homogeneity of the mixture.

[0089] The temperature of inlet into the atomization tower is 160 °C. The in-line reheating temperature is 80°C. The outlet temperature of the spray drying step is 90 °C. At the end of the spray drying, the product powder or composition appears with a content of humidity ranging between 2.50 and 2.55 %.

[0090] This type of composition will be referred to as “Profeed Advanced Co-spray dried” (number 0175040460) in the following description.

[0091] Advantageously, the composition is sieved with a sieve of 3000 pm after the step of spray drying.

[0092] The same process has been done with the addition of magnesium stearate. Magnesium stearate is added after spray drying step with an amount of 2.5% of the total weight of the composition. This type of composition will be referred to as “Profeed Advanced Co-spray dried +Mg stearate” (number 0175040462) in the following description.

[0093] The compositions according to the present invention have a granulometry (D [4,3]) between 100 pm and 105 pm.

[0094] The inventors have also noted that the process according to the invention allows to advantageously keep the atomization tower clean after the drying step. The process according to the invention is thus easy to carry out.

[0095] Figure 3 shows photographs of the composition prepared with the process according to the invention. As highlighted on Figure 3, the composition prepared with the process of the invention is visually homogeneous. Due to the homogeneity of the composition, it is emphasized that the process according to the invention allows overcoming the problem of chargeability between powders during the process.

[0096] Figure 4 gives a comparison between the composition prepared with the process of the invention, also called Profeed advanced Co-spray dried (on the right), and the composition prepared with a process of the state of the art, also called Profeed advanced dry blend (on the left). As highlighted in Figure 4, when mixing the FOS and the yeast in powder forms, the obtained product presents marbling on the surface which is not the case with the process of the invention. The composition prepared with a process of the state of the art seems therefore to be of a low quality compared to the composition of the invention which shows better quality. isotherm

[0097] The water uptake and release of the different compositions powder under dynamic conditions were measured using a Dynamic vapor sorption (DVS). The different compositions are Profeed Advanced Dry-blend, Profeed Advanced Dry-blend+Mg stearate, Profeed Advanced co-spray dried, Profeed Advanced co-spray dried +Mg stearate. 30 mg of each sample was subjected to different relative humidities (RH) within the range of 0-70% until equilibrium. For the stabilization of samples weight, the cell was maintained at 25 ± 2.0 °C for 2-3 days. It was determined the sorption and desorption isotherms on the same sample; thus moisture sorption hysteresis was measured.

[0098] The moisture sorption isotherms showed in Figure 5 indicate that the powder compositions obtained from both processes and described on Examples 1 and 2 are classified as hygroscopic materials. A DVS isotherm plot indicates sorption and desorption rates and hysteresis. The isotherm for the products containing Magnesium Stearate shows a typical hysteresis curve where the adsorption phase is almost identical to the desorption phase (i.e. reversible). Otherwise, the powder compositions obtained from the process without Magnesium Stearate gain significant mass after exposure to relative humidity values of more than 30 %RH and the change here is irreversible, as demonstrated by the desorption curve.

[0099] A scanning electron microscope (JEOL® - In Touch SEM) equipped with EDS (Energy- Dispersive X-ray Spectroscopy) analysis following platinum sputtering of the samples, was used to study the morphology of the gold-coated final product.

[0100] Figure 6a) and Figure 6b) respectively represents the SEM pictures of the Profeed advanced dry blend composition and Profeed advanced co-spray dried composition. Figure 6c) and Figure 6d) respectively represents the SEM pictures of the Profeed advanced dry blend +Mg stearate composition and Profeed advanced co-spray dried +Mg stearate composition. The SEM pictures from both process without Mg stearate (Figure 6, (a) and (b)) presents a surface morphology indication a coalescence powders clusters, the powder from process of Example 2 having visually bigger size. The SEM pictures from both process with Mg stearate (Fig. 6, (c) and (d)) presented similar morphology, spherical shaped. The pictures revealed that there were no visible fractures or cracks on the surface of the spheres representing a non-fragile powder system. Otherwise, the powder obtained by the process from Example 1 presents agglomerates in which the larger particles are held together by the attraction of fine particles, revisiting the electrostatic effect. The SEM pictures from process of Example 2 presents a powder with better uniformity in terms of size and shape and where the effect of the agglomeration via fines is not observed.

[0101] Particle size distributions

[0102] In order to assess granulometry of the compositions, the average particle size and size distribution of the powder were determined by laser diffraction particle analyser (Malvern Master Sizer 3000) using air as dispersing medium. The volume distributions of samples were calculated, and the results were expressed as volume weighted mean particle size (D [4,3]), defined as:

[0103] The particle size distribution of the sample was represented by span factor, and it is defined: d[v,90]-d[v,10]

[0104] Span = d[v,50] where, dp.io], d[v,so], d[v,90] correspond to the diameters at which the cumulative sample volumes were under 10%, 50% and 90% respectively.

[0105] As it can be seen from the results presented on Table 3 below, the powder compositions obtained from Example 2 of this present invention exhibited larger particle size compared to the powder compositions from process described on Example 1, corresponding to an increase of 35% of the mean diameter D [4,3], Moreover, the powder compositions obtained from Example 1 present higher span value compared to the powder compositions obtained from Example 2, indicating a wider range of particle size distribution. This behaviour was already observed on the morphology aspect and can be explained by the way that the yeast powder is incorporated to the FOS, impacting directly on the uniformity of the final product.

[0106] Table 3

Claims

CLAIMS1. A process for preparing a composition of fructo-oligosaccharides and yeast, comprising the following steps: mixing a syrup of fructo-oligosaccharides and yeast powder, to obtain a mixture of fructo-oligosaccharides and yeast, wherein the amount of syrup of fructo-oligosaccharides ranges from about 30 to 90 % w / w, in weight by total weight of the mixture; wherein the amount of yeast powder ranges from about 1 to 7 % w / w, in weight by total weight of the mixture; and wherein the mixture comprises an amount of water ranging from 30 to 90 % w / w, in weight by total weight of the mixture; and spray-drying the mixture, to obtain a composition of fructo-oligosaccharides and yeast.

2. The process according to claim 1, wherein the process further comprises a step of adding water in the mixture before spray-drying.

3. The process according to claim 1 or claim 2, wherein the mixture comprises an amount of water ranging from 40 to 80 % w / w, preferably from 50 to 70 % w / w, more preferably about 58 % w / w, in weight by total weight of the mixture.

4. The process according to any one of claims 1 to 3, wherein the step of mixing is performed for at least about 5 min, preferably at least about 10 min, preferably at least about 15 min; and / or the step of mixing is performed under ambient temperature.

5. The process according to any one of claims 1 to 4, wherein the step of mixing comprises mixing: an amount of syrup of fructo-oligosaccharides ranging from about 40 to 80 % w / w, preferably from about 50 to 70 % w / w, more preferably about 57 % w / w, in weight by total weight of the mixture; and / or an amount of yeast powder ranging preferably from about 2 to 6 % w / w, preferably from about 3 to 5 % w / w, more preferably about 4 % w / w, in weight by total weight of the mixture.

6. The process according to any one of claims 1 to 5, wherein the step of mixing comprises mixing the syrup of fructo-oligosaccharides and yeast powder in a weight ratio ranging from about 5 to 40, preferably ranging from about 7 to 35, more preferably ranging from about 10 to 25, furthermore preferably about 14.

7. The process according to any one of claims 1 to 6, wherein the step of spray-drying is performed under further mixing of the mixture.

8. The process according to any one of claims 1 to 7, wherein the step of spray-drying is performed at a temperature between 140 and 180°C in inlet, preferably between 150 and 170°C, more preferably between 160 and 165°C; and / or the step of spray-drying is performed at a temperature between 50 and 110°C in outlet, preferably between 70 and 90°C, more preferably between 80 and 85°C.

9. The process according to any one of claims 1 to 8, wherein the process further comprises a step of sieving of the mixture after the step of spray-drying.

10. The process according to claim 9, wherein the step of sieving is performed with filters between 1000 pm and 4000 pm, preferably between 2000 pm and 3500 pm, more preferably between 2000 pm and 3000 pm.

11. The process according to any one of claims 1 to 10, wherein magnesium stearate is added after the spray-drying step.

12. The process according to claim 11, wherein the magnesium stearate is in an amount of between 1 and 5 %, preferably between 2 and 4 % w / w, more preferably between 2 and 3 % w / w, even more preferably with an amount of 2.5 % w / w, in weight by total weight of the composition.

13. The process according to any one of claims 1 to 12, wherein the yeast is inactivated yeast fractions.

14. The process according to any one of claims 1 to 13, wherein the composition has a granulometry comprised between 80 pm and 120 pm, preferably between 100 pm and 110 pm, more preferably between 100 pm and 105 pm, wherein the granulometry is measured by laser diffraction particle analysis.

15. A composition obtainable by the process according to any one of claims 1 to 14.

16. The composition according to claim 15, wherein the composition is used as a food supplement.

17. The composition according to claim 15 or claim 16, wherein the composition has a granulometry comprised between 80 pm and 120 pm, preferably between 100 pm and 110 pm, more between preferably 100 pm and 105 pm, wherein the granulometry is measured by laser diffraction particle analysis.

Images