Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
  • A23P10/00—Shaping or working of foodstuffs characterised by the products
  • A23P10/20—Agglomerating; Granulating; Tabletting
  • A23P10/22—Agglomeration or granulation with pulverisation of solid particles, e.g. in a free-falling curtain
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D10/00—Batters, dough or mixtures before baking
  • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D10/00—Batters, dough or mixtures before baking
  • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
  • A21D10/005—Solid, dry or compact materials; Granules; Powders
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
  • A23C13/00—Cream; Cream preparations; Making thereof
  • A23C13/12—Cream preparations
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
  • A23C13/00—Cream; Cream preparations; Making thereof
  • A23C13/12—Cream preparations
  • A23C13/125—Cream preparations in powdered, granulated or solid form
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
  • A23F3/00—Tea; Tea substitutes; Preparations thereof
  • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
  • A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
  • A23F3/32—Agglomerating, flaking or tabletting or granulating
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
  • A23F3/00—Tea; Tea substitutes; Preparations thereof
  • A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
  • A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
  • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
  • A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
  • A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
  • A23F5/40—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K20/00—Accessory food factors for animal feeding-stuffs
  • A23K20/10—Organic substances
  • A23K20/163—Sugars; Polysaccharides
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K40/00—Shaping or working-up of animal feeding-stuffs
  • A23K40/10—Shaping or working-up of animal feeding-stuffs by agglomeration; by granulation, e.g. making powders
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
  • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
  • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
  • A23L19/18—Roasted or fried products, e.g. snacks or chips
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L23/00—Soups; Sauces; Preparation or treatment thereof
  • A23L23/10—Soup concentrates, e.g. powders or cakes
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
  • A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
  • A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
  • A23L27/13—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils from citrus fruits
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/40—Table salts; Dietetic salt substitutes
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
  • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
  • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
  • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
  • A23L33/25—Synthetic polymers, e.g. vinylic or acrylic polymers
  • A23L33/26—Polyol polyesters, e.g. sucrose polyesters; Synthetic sugar polymers, e.g. polydextrose
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
  • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
  • A23P30/30—Puffing or expanding
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
  • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
  • A23P30/30—Puffing or expanding
  • A23P30/38—Puffing or expanding by heating
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
  • A61K8/00—Cosmetics or similar toiletry preparations
  • A61K8/02—Cosmetics or similar toiletry preparations characterised by special physical form
  • A61K8/0216—Solid or semisolid forms
  • A61K8/022—Powders; Compacted Powders
  • A61K8/0225—Granulated powders
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
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  • A61K8/00—Cosmetics or similar toiletry preparations
  • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
  • A61K8/72—Cosmetics or similar toiletry preparations characterised by the composition containing organic macromolecular compounds
  • A61K8/73—Polysaccharides
  • A61K8/732—Starch; Amylose; Amylopectin; Derivatives thereof
• • A—HUMAN NECESSITIES
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  • A61K9/14—Particulate form, e.g. powders, Processes for size reducing of pure drugs or the resulting products, Pure drug nanoparticles
  • A61K9/16—Agglomerates; Granulates; Microbeadlets ; Microspheres; Pellets; Solid products obtained by spray drying, spray freeze drying, spray congealing,(multiple) emulsion solvent evaporation or extraction
• • A—HUMAN NECESSITIES
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  • A61K9/16—Agglomerates; Granulates; Microbeadlets ; Microspheres; Pellets; Solid products obtained by spray drying, spray freeze drying, spray congealing,(multiple) emulsion solvent evaporation or extraction
  • A61K9/1605—Excipients; Inactive ingredients
  • A61K9/1629—Organic macromolecular compounds
  • A61K9/1652—Polysaccharides, e.g. alginate, cellulose derivatives; Cyclodextrin
• • A—HUMAN NECESSITIES
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  • A61K9/16—Agglomerates; Granulates; Microbeadlets ; Microspheres; Pellets; Solid products obtained by spray drying, spray freeze drying, spray congealing,(multiple) emulsion solvent evaporation or extraction
  • A61K9/1682—Processes
  • A61K9/1688—Processes resulting in pure drug agglomerate optionally containing up to 5% of excipient
• • A—HUMAN NECESSITIES
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  • A61K9/16—Agglomerates; Granulates; Microbeadlets ; Microspheres; Pellets; Solid products obtained by spray drying, spray freeze drying, spray congealing,(multiple) emulsion solvent evaporation or extraction
  • A61K9/1682—Processes
  • A61K9/1694—Processes resulting in granules or microspheres of the matrix type containing more than 5% of excipient
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
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• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
  • A61Q19/00—Preparations for care of the skin
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2200/00—Function of food ingredients
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2200/00—Function of food ingredients
  • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
  • A23V2200/32—Foods, ingredients or supplements having a functional effect on health having an effect on the health of the digestive tract
  • A23V2200/3202—Prebiotics, ingredients fermented in the gastrointestinal tract by beneficial microflora
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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  • A61K2800/40—Chemical, physico-chemical or functional or structural properties of particular ingredients
  • A61K2800/56—Compounds, absorbed onto or entrapped into a solid carrier, e.g. encapsulated perfumes, inclusion compounds, sustained release forms

Definitions

• Granulation is a technique of particle enlargement by agglomeration. During the granulation process, small fine or coarse particles are converted into large agglomerates called granules. Typically, preparation of granules involves wet granulation techniques and dry granulation techniques.
• the resulting slurry is then fed into a spray drier, usually a tower heated to temperatures well over the boiling point of water.
• a spray drier usually a tower heated to temperatures well over the boiling point of water.
• the slurry enters the tower, it is atomized and forms micelles.
• the small size of the drops results in a relatively large surface area which dries quickly.
• the carrier forms a hardened shell around the load, creating the granules.
• the interior of the granule display a cellular/honeycomb structure, or a meshwork structure with multiple pores or cavities dispersed within the meshwork, whereas the surface is a closed, without or with hardly any pores or cavities visible in the outmost layer, surface, of the granule.
• the method of the present invention may be operated at low process temperatures, thereby preventing degradation or denaturation of thermo-sensitive compounds or ingredients.
• the temperatures that may be employed by the method of the present invention can be lower than used in traditional methods of preparing granules.
• typical temperatures employed in spray-drying are well over 150 degrees Celsius, whereas the method of the present invention may be performed, for example at temperatures as low as 30 - 80 degrees Celsius, or even lower (e.g. as low as 10 - 80 degrees Celsius)
• the glassy state may be formed at temperatures below 30 degrees Celsius.
• the method of the invention can be easily adjusted or adopted depending on the desired requirements of the granule.
• the granules thus obtained can, surprisingly, be popped.
• the thus obtained popped granules display a high water-solubility and can show improved shelf-life.
• the popped granules display extreme good flowability, also in time (i.e. after long term storage) and without the need to use free flowing agents such as siliciumdioxide and magnesium stearate.
• the method of the invention allows providing uniform granules in one process, without the need of additional granulation steps, and while producing less waste material.
• the method also allows the use of (partially) insoluble materials, i.e.
• a high loading here means a high total amount of encapsulated substance of interest, e.g. flavoring, based on the granule mass.
• the method of the present inventions can be described as a method that encapsulates substances of interest in a matrix formed by a water-soluble dietary fiber.
• the substance of interest By combining the water-soluble dietary fiber with the substance of interest, the substance of interest will become intimately mixed with the matrix material or carrier material, i.e. the water-soluble fiber.
• the matrix material or carrier material i.e. the water-soluble fiber.
• both the dietary fiber and the substance of interest are typically essentially homogenously dispersed throughout the granule.
• an aqueous mixture comprising the functional substance and the water-soluble dietary fiber (herein also referred to as "water-soluble fiber” or “fiber”).
• the aqueous mixture may be provided in any volume.
• amounts of the aqueous mixture of at least 1 liter, at least 10 liters, at least 100 liters, at least 1000 liters or more are prepared.
• the type of water- containing liquid that may be used is not in particular limited. Examples of suitable liquids include demineralized water, or plain tap water.
• the term " substance of interest” refers to the substance that is to be incorporated in the granule together with the water-soluble dietary fiber, in other words, a functional substance.
• the term functional is used to denote the substance is selected as such to be included in the granule, and preferably is edible or can be digested and/or metabolized e.g. by a human or animal body.
• the substance of interest (also referred herein as the "substance”) refers to a defined chemical composition.
• the substance of interest may be a liquid, fluid, or solid, preferably the substance used in the present invention is a solid.
• the substance of interest may consist of one (pure) compound or by consist of a combination of compounds, i.e. a composition.
• the method of the present invention is preferably for the production of granules as an ingredient in a food, a feed, a pharmaceutical or a cosmetic. Therefore, preferably, the substance of interest is a food substance, a feed substance, a pharmaceutical substance or a cosmetic substance, i.e. a compound or composition that is or forms part of a food, feed, pharmaceutical or cosmetic.
• Examples of product and compositions for which the granules prepared with the method of the present invention are useful include, but are not limited to, vegetables and fruit, or combinations of vegetables and fruit, preserving the aroma, nutrients and color in a granulate format with a long ambient shelf life; instant granulates for cold beverages such as inter alia instant fruit juices, ice tea, vitamin waters, energy beverages or smoothies, but also soft drinks; instant granulates for hot drinks such as inter alia instant tea or coffee variants; flavoring systems such as seasoning varieties, as may be used on e.g.
• paprika chips or on salads instant bouillons, soups and sauces; sweeteners, such as inter alia table sugars or sugar substitutes; creamers, such as inter alia coffee milk powders; dried plant extracts or herbs and spices; baby foods; vitamin, mineral and nutrient compositions; vegetable and fruit granulates kneaded and compressed into vegetable and fruit hard and soft candies; personal care materials, such as inter alia hand soap based on granules, bath pearls; and pharmaceutical granules, tablets or powders.
• finished goods instant application areas include but are not limited to baby foods, vegetable and/or fruit drinks, soups, sauces, bouillons, beverage base mixes, coffee, tea, coffee creamers, table top sweeteners, condiment toppings.
• the substance of interest is a substance that is or forms part of such products for, or in, which the granules obtained with the method of the present invention may be used.
• water-soluble dietary fiber refers to any type of water- soluble indigestible (for humans) saccharide, i.e. saccharides that are poly- or oligosaccharides, which "attracts" water.
• Water solubility can be seen as meaning that at least 10 or 20 grams can be dissolved in 100 ml water at 20 degrees Celsius.
• Water-soluble fibers may be dissolved in water to make a clear solution.
• Water -soluble fibers are not or only to a minor extent digestible by humans, but are, typically, fermented by bacteria present in the gastro-intestinal tract. Water-soluble fibers may induce the growth or activity of microorganisms in the gastro-intestinal tract, and are therefore also sometimes referred to as (water-soluble) prebiotic fibers.
• low viscous water-soluble fibers examples include digestion-resistant dextrins (also referred to as indigestible or resistant dextrins, digestion-resistant maltodextrin (also referred to as branched maltodextrin, indigestible or resistant maltodextrins)), polydextrose, inuline, or combinations thereof.
• the low viscous water-soluble fibers can be dissolved in water in amount of no less than 10 g, preferably 20 g in 100 ml at 20° C.
• the water-soluble dietary fiber is a water-soluble dietary fiber (preferably a polymeric water-soluble dietary fiber, even more preferably a low viscous polymeric water- soluble dietary fiber) with a degree-op-polymerization (DP) of more than 8, preferably more than 10.
• DP degree-op-polymerization
• the degree of polymerization is between 8 - 80, preferably between 10 - 70, even more preferably between 12 - 60.
• the water-soluble dietary fibers suitable for use in the method of the present invention form a glassy structure upon drying of an aqueous mixture comprising/containing said dietary fiber; as exemplified herein.
• the preparing of the aqueous mixture may be performed at room temperature, or the aqueous medium may be heated or cooled before or during adding the substance of interest and the water-soluble dietary fiber.
• the mixture is prepared at a temperature between 10 - 80 degrees Celsius, preferably between 20 - 60 degrees Celsius.
• the substance of interest may first be added to the aqueous medium, followed by addition of the water-soluble dietary fiber.
• the substance and fiber may also first be mixed and subsequently be added to the aqueous medium.
• the water-soluble dietary fiber is first mixed with the aqueous media, for example at an elevated temperature, after which the substance of interest is added to the water-soluble fiber containing aqueous mixture, for example after cooling down of the mixture.
• This also includes the situation wherein first the water-soluble dietary fiber is mixed with the aqueous media, and before the substance of interest is added, part of the water-content of the aqueous mixture comprising the water-soluble dietary fiber is removed, for example by evaporation, followed by the addition of the substance of interest before the mixture adopts a glassy structure.
• the soluble dietary fiber is added to the aqueous mixture at a temperature that is not desirable (for example due to thermosensitive) for the functional substance.
• substances of interest and/or soluble dietary fibers may also be provided to the mixture at various time point and/or temperatures of preparing the aqueous mixture.
• the relative amount of substance of interest and/or soluble dietary fiber is not in particular limited in the method of the present invention.
• the amount of soluble dietary fiber used in preparing the mixture is such that all soluble dietary fiber dissolves (disperses) in the aqueous media.
• the aqueous mixture obtained in step a) may have a relative amount of water (expressed as weight percentage of the total weight of the aqueous mixture) over a broad range, for example from 5 - 99.9 % (w/w), preferable from 10 - 60 % (w/w), more preferably from 10 - 50% (w/w), or even from 10 - 40% (w/w).
• the aqueous mixture obtained in step a) has a water content of at least 10 % (w/w).
• the thus obtained glassy structure may be formed into granules. It was found that with the method of the present invention, the glassy structure can easily be formed into granules using commonly available techniques, such as, but not limited to breaking and milling techniques.
• the granules may be further treated, if so desired.
• the granules may be coated with a second layer.
• the granules may be coated with a coating that prevents instant solubility of the granules. This may be advantageous is case, for example, the granules are to be taken up in water-based emulsions. By applying, for example, a fat coating around the granule, instant solubility is prevented. This allows (heat stable) use of the granules of the invention is, for example, hot oven or (deep) frying applications.
• the granule that is popped is a granule comprising as the or as one of the soluble dietary fiber digestion-resistant dextrin or digestion-resistant maltodextrin, such as Nutriose, e.g. Nutriose FM06/FB06 and/or Fibersol-2.
• Nutriose e.g. Nutriose FM06/FB06 and/or Fibersol-2.
• popping/expanding of the granules is performed at reduced pressure.
• popping is performed in a short period of time.
• popping is performed between 1 second and 5, 4, 3, 2, 1 minutes, 50 seconds, 40 seconds, 30 seconds, 20 seconds.
• the skilled person understands how to establish the conditions to expand, i.e. pop, the granules obtained with the method of the present invention.
• water-soluble dietary fibers may be used in the method of the present invention.
• 1 , 2, 3, 4 or more different types of water-soluble fibers may be used.
• polydextrose may be mixed with an digestion-resistant dextrin or a digestion-resistant maltodextrin, in any ratio, for example in a ratio of 1 :20.
• the water-soluble dietary fiber is a water-soluble dietary fiber (preferably a polymeric water-soluble dietary fiber, even more preferably a low viscous polymeric water- soluble dietary fiber) with a degree-op-polymerization (DP) of more than 8, preferably more than 10.
• DP degree-op-polymerization
• the degree of polymerization is between 8 - 80, preferably between 10 - 70, even more preferably between 12 - 60.
• the water-soluble dietary fiber is a digestion-resistant dextrin with an average degree-of-polymerization of 4 - 30, for example 8 - 27 or 9 - 25, preferably the degree-of- polymerization is 4-10 or 12 - 25 and/or an average molecular weight of 3500 - 6500 dalton, for example 3500-4500 dalton or 4000 -6000 dalton.
• the skilled person knows how to determine the degree-op-polymerization and/or the average molecular weight of the water-soluble dietary fiber, for example of the digestion resistant dextrin, using methods available in the art.
• the relative amount of water used in preparing the aqueous mixture in step a) may vary over a broad range.
• the aqueous mixture should eventually be dried (i.e. water should be removed) in order to allow the mixture to adopt the glassy structure required for preparing the granules. It was found that with the method of the present invention there is no need to initially use relative high amount of water in the aqueous mixture.
• the mixture prepared in step a) is prepared as a non-flowable mixture, i.e. a mixture that, when poured or put on a plate, for example at 30 degrees Celsius, does not flow.
• step a) comprises a step of removing water from the mixture prepared in step a) to provide for such non-flowable mixture.
• Such non- flowable mixture can still be pumped, e.g. using electric pumps but does not flow or spread out on its own motion, for example when a layer of 1 - 3 cm is placed on a horizontal orientated plate.
• water may be removed as discussed above.
• a highly viscous mixture may be formed into a shape by casting and/or injection molding.
• the casting or molding is on a non-sticky surface, such as a silicone layer, Teflon or a smooth surface.
• the mixture has a viscosity such that the shape essentially preserves its shape after casting and/or molding without the need for supporting boundaries or edges.
• the mixture used to prepare the shape is a non-flowable mixture.
• the functional substance to be included in the method may be any type of substance.
• the functional substance is a food substance, a feed substance, a pharmaceutical substance or a cosmetic substance.
• drying is at a temperature of, with increasing preference, at most 90 degrees Celsius, at most 80 degrees Celsius, at most 70 degrees Celsius, at most 60 degrees Celsius, at most 50 degrees Celsius, or at most 40 degrees Celsius.
• drying at the temperatures indicated is in combination with drying under reduced pressure, as already discussed herein.
• 1 - 99 % preferably 1 - 60%, even more preferably 1 - 25% or 25-60% or up to 10, 1 1 , 12, 13, 14, 15, 16, 17, 18, 19, 20, 21 , 22, 23, 24, 25% water-soluble dietary fiber; and
• the water-soluble dietary fiber is a digestion-resistant dextrin, such as Nutriose or a digestion-resistant maltodextrin, such as Fibersol-2
• the weight percentage of the soluble dietary fiber may be between 1 - 99%, and may for example be 1 - 5%, 10 -50%, 20 - 80%, 40 - 75% , or 30 - 95%, or 40 -95%, 50 - 95%, 90 -99%.
• water content is less than 14, 13, 12, 1 1 , 10, 9, 8, 7, 5, 4, 3, 2, 1 % (w/w).
• FIG. 2 and 3 An example of such granule is shown in Figures 2 and 3, while Figure 1 showing a non- popped granule prepared with the method of the present invention.
• the outer surface of said granule remain essentially closed, and displays a high density.
• at least 70%, at least 80% of the outer surface of the granule, preferably at least 90%, 95% of the outer surface of the granule is formed by the water-soluble dietary fiber and the functional substance, whereas at most 30%, 20%, 10%, 5% of the outer surface of the granule are openings in the surface giving access to the interior of the granule.
• the popped granule display a closed outer surface, with no openings.
• granules and/or popped granules as described herein in the preparation of a food, a pet-food, feed, a cosmetic, a pharmaceutical, an edible composition, including a foam, an emulsion, a table and/or butter spread, cheese and imitated cheese, meat product, chocolate spread, filling, frosting, chocolate, confectionery, dairy product, frozen dessert, baked good, sauce, vegetables, vegetable meal mixes, fruit mixes, vegetable and fruit candies, soup, coffee whitener, and any other composition or product mentioned herein.
• the granule or popped granule has a better (assured) flowability in time and a better solubility.
• the inventors found that flowability will not change in time and that there is a natural balance or no moisture migration between particles/granules) Indeed, for specific products and applications, the granules, including popped granules, produced as described herein may, for example, have the following benefits:
• the granules of the invention contain an evenly distributed content of the different substances of interest, which is beneficial especially in food and pharmaceutical applications.
• inulin Ferutafit CLR
• polydextrose Sta-Lite L90
• far less satisfactory results were obtained compared to the digestion-resistant dextrin and digestion-resistant maltodextrin (e.g. Nutriose and Fibersol-2 as disclosed herein) tested.
• the flowability of the granules didn't perform as good as the digestion-resistant dextrin and digestion-resistant maltodextrin.
• Dry granulating and sieving granules size between 200 - 1000 micrometer.
• Expansion conditions hot plate for 6 sec or fluid bed at 150- 180 degrees Celsius for 20 - 50 seconds.
• Dry granulating and sieving granules with a size of 200 - 1000 micrometer
• Drying conditions 30 degrees Celsius for 4 hours.
• Drying conditions 30 degrees Celsius for 5 hours.
• Nutriose FM06 Glassy free flowing uniform granule with a firm structure. Excellent fresh flavor profile and hygroscopicity, no caking.
• Nutriose FM10 glassy, free flowing, uniform granule, with a firm structure. Excellent fresh flavor profile and hygroscopicity, no caking
• Maldex 190 significantly less firm granule structure, leading to more material dust.
• Drying conditions 30 degrees Celsius for 12 hours.
• Dry granulating and sieving granules with a size of 200 - 1000 micrometer
• Nutriose FM06 glassy uniform granule with excellent hygroscopyand free flowing with a firm structure that retains natural milk aroma profile.
• Drying conditions 30 degrees Celsius, 5hours.
• Nutriose FB06 was also tested with similar results as compared to Nutriose FM06.
• Drying conditions 30 degrees Celsius, 5hours.
• Dry granulating and sieving granules with a size of about 700 - 2000 micrometer
• Dry granulating and sieving granules with a size of about 700 - 2000 micrometer.
• This dried vitamin has an effect on dough and bread properties.
• Nutriose FB06 was also tested with similar results as compared to Nutriose FM06.

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• 2017
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