Abstract: The present invention relates to a process for preparing solidified maltitol. The solidified maltitol is prepared by turbulating a maltitol powder with gas and contacting it with a maltitol containing syrup wherein the quantity of the powder is ?the quantity of the syrup. The solidified maltitol has superior properties in bakery products. It is further suitable in other food products such as confectionery, chewing gum coatings and tablets.

Abstract: The present invention relates to solidified sugar alcohol mixture containing maltitol characterized in that the mixture is comprising more than 70% w/w maltitol and less than 95% w/w maltitol based on dry matter of mixture and it is comprising from 2-10% w/w mannitol based on dry matter of the mixture and upon tabletting said mixture, a hardness of from 70 N to 220 N is obtained at a compression force of 5 kN to 25 kN. It further describes the process for preparing solidified sugar alcohol mixtures and the chewing gum and tablets containing the solidified sugar alcohol mixture of the present invention.

Abstract: The present invention relates to a coated product comprising a core and a hard coating surrounding the core, wherein the hard coating is composed of at least one coating layer, which comprises erythritol and one or more crystallization modifiers, a process for preparing such a coated product, and the use of the crystallization modifiers for controlling the crystallization of an erythritol-based hard coating.

Abstract: Micronized polyols having a particle size distribution (d50) of from 20 to 60 ?m, and a flowability below or equal to 5 s/100 g, preferably below 5 s/100 g, are disclosed. The micronized polyols, although they have a smaller particle size distribution compared to the corresponding milled polyols, have improved flowability. Most preferably, the polyol is one or more of maltitol, isomalt, mannitol, sorbitol, xylitol and erythritol. Preferred polyols also demonstrate a compressibility index (%) of not less than 40. The process for micronizing a polyol comprises the steps of a) taking a polyol having the chemical formula CnH2n+2On and which is solid at 20 to 25° C., b) feeding the polyol into a jet mill and applying pressure using nitrogen and c) collecting the micronized polyol. The micronized polyols are useful in food, feed, cosmetic and pharmaceutical compositions, especially chewing gum compositions.

Abstract: The present invention discloses a sugar-free hard coating prepared from a liquid maltitol syrup comprising DP4+ fraction. In the chewing gum process, the liquid maltitol can be applied at high dry substance, i.e. higher than 65%. The obtained hard coating is crunchy, non-sticky and is not cracking during post-processing.

Abstract: The current invention relates to steam agglomeration of polyols. In a typical embodiment steam-agglomerated sorbitol powder is provided. The steam-agglomerated sorbitol is applicable in tablets and chewing gum cores. Tablets, chewing cores and hard-coated chewing gum are disclosed as well.

Abstract: The present invention relates to a new starch product, useful for the production of starch gums. The product, a combination of potato and tapioca dextrin, has quick-setting properties and can be used at high dry substance. The product is advantageously used in the normal starch gum production process and results in a considerable shortening of the time required to obtain starch gums.

Abstract: The present invention relates to a new starch product, useful for the production of starch gums. The product, a dextrin or a combination of dextrins, has quick-setting properties and can be used at high dry substance. The product is advantageously used in the normal starch gum production process and results in a considerable shortening of the time required to obtain starch gums.

Abstract: The present invention discloses a chocolate composition. The composition is characterised in that the normal sugar is replaced with a mixture of sugar alcohols. The mixture contains erythritol and maltitol in such a ratio that the cooling effect of erythritol is considerably reduced.

Abstract: A process for preparing a composition suitable for use as an excipient for tabletting comprising the following steps is disclosed;a) mixing of erythritol and sorbitol in a dry form,b) heating up to a temperature where the mixed products are melted,c) cooling the product,d) milling the cooled product to obtain a composition having a desired particle size.Additionally tablets obtained after direct compression of an erythritol/sorbitol mixture are disclosed.

Abstract: The present invention describes a method for precoating of oil containing foodstuff such as chewing gum, nuts, almonds and caramels. The present invention also discloses a composition for the application in the method and foodstuffs coated with this composition. The precoating composition contains thinned hydroxypropylated starch, preferably tapioca starch, which can be used in relatively high concentration necessitating the application of only a limited number of layers.

Abstract: The invention comprises spray dried erythritol which may also be agglomerated. The product is a free-flowing powder which preferably has 60% or more of its particles in the range 10 to 250 microns. The product is useful as a sweetener for which it is particularly adapted to be combined with a synthetic sweetener such as aspartame. The product is also useful in combination with a binder, particularly a potato maltodextrin, as a tabletting composition. The invention also comprises a process for making the product.

Abstract: The present invention discloses a starch-based composition suitable for use as a basis for sugar-free confectionery products. The composition of the present invention comprises thinned, hydropropyl tapioca starch, gelatin and a suitable polyol. The components of the composition are present in such amounts that the pH of dental plaque does not fall below 5.7 after consumption of the sugar-free confectionery product containing the indicated components.

Abstract: A lozenge contains a binder such as gelatine and a sweetener which is partly or totally erythritol or maltitol. A process for making the lozenge comprises kneading the erythritol or maltitol at an elevated temperature, e.g. 35.degree. to 60.degree. C., while slowly adding an aqueous solution of the binder, kneading the erythritol or maltitol and binder into a smooth paste, forming the paste into suitable shapes and heating the shapes at an elevated temperature, e.g. 40.degree. to 45.degree. C., to harden them.