Abstract: The present invention pertains to a method of preparation of chewy candies includes branched maltodextrins and crystalline allulose particles in such a way to maintain chewiness, to bring the “body” of the chew, to limit sandiness, to avoid hardening with time and to lower stickiness textures, and even in such a way to avoid cold flow.

Abstract: The invention relates to chocolate products having an increased protein content yet exhibiting an excellent organoleptic quality, in particular without sandy or pasty sensations when tasting. The invention also relates to a method for producing chocolate products of this type.

Abstract: The present invention relates to a novel gelatin-free gelled confectionery comprising 2% to 4% of pregelatinized waxy starch and 0.5% to 1.5% of branched maltodextrins, wherein the percentages are expressed in dry weight relative to the total weight of the final product. The invention also relates to a method for preparing such a confectionery.

Abstract: The present invention pertains to a method of preparation of chewy candies includes branched maltodextrins and crystalline allulose particles in such a way to maintain chewiness, to bring the “body” of the chew, to limit sandiness, to avoid hardening with time and to lower stickiness textures, and even in such a way to avoid cold flow.

Abstract: A sweetening composition including from 80% to 95% by weight of crystalline pulverulent sorbitol and having an enthalpy of at most 150 J/g, a low specific surface area, a particular particle size and an excellent flow ability. Also the process for producing this novel sweetening composition, and the use of this sweetening composition in a method for preparing chewing gums and tablets.

Abstract: Novel food products to be consumed, preferably in the form of snacks, distinct in that they are fat-free, non-allergenic, and have a texture very similar to dried fruit, such as peanuts. In particular, the novel non-allergenic snacks are obtained by compressing specific vegetable proteins, preferably vegetable proteins and more preferably pea proteins.

Abstract: The present invention concerns a novel jelly confection, and more particularly a chewy sweet or a chewing gum comprising a gelatinising agent providing said sweets with the chewiness of same. More particularly, the present invention concerns a novel jelly confection containing little or no gelatin. The present invention also concerns a method for preparing such a confection.

Abstract: In one aspect, the invention relates to a process for the preparation of a starch-coated confectionery product. The process comprises providing a centre, wetting the centre, coating the wetted centre with a starch-based powder, and expanding the starch-based powder to produce the starch-coated confectionery product. Other aspects of the invention relate to a confectionery product comprising a centre (such as peanut) and an expanded starch coating producible by the process of the first aspect and a confectionery product comprising a heat-sensitive centre (such as chocolate) enclosed successively within a protective coating and an expanded starch coating.

Abstract: The invention relates to a comestible product comprising one or more zones, wherein galactose is the primary sweetener in at least one zone of the comestible product, and whereby the present of galactose stimulates a mouth-watering effect for at least part of the time that the comestible is in the mouth. A method of improving the mouth-watering effect of a comestible comprising incorporating galactose into the comestible is also described, as is a method of preparing the comestible comprising the incorporation of galactose. Also considered is the use of the comestible in the treatment of xerostomia.

Abstract: The present invention provides foamed candy compositions and methods for making foamed candy compositions. The foamed candy composition comprises a foam which comprises a sugar or a sugar substitute, a structuring agent and a fat or acid, and is characterised in that the fat or acid is associated with a carrier material. Examples include foamed candies comprising spray dried fruit powder, encapsulated malic acid, cocoa powder or chocolate crumb.

Abstract: The present invention is directed generally to dual coated compositions for soft confectionery compositions and products containing the same. More particularly, the present invention relates to a non-particulate coating and a particulate coating for candy compositions where the particulate coating can include an acid blend in particulate form.

Abstract: The present invention relates to coating compositions, products containing the same and methods for preparing. More specifically, the compositions of the present invention may include an acid blend. In some embodiments, the compositions may be in particulate form and include at least one encapsulated ingredient.

Abstract: The present invention relates to coating compositions, products containing the same and methods for preparing. More specifically, the compositions of the present invention may include an acid blend. In some embodiments, the compositions may be in particulate form and include at least one encapsulated ingredient.