Abstract: A liquid sweetener composition that can reproduce the quality of sweetness and sharpness equivalent to high-fructose syrup while reducing the blending ratio of fructose. A liquid sweetener composition containing 65% or more and 82.5% or less fructose, 5% or more and 35% or less glucose, and 1% or more and 10% or less reducing sugar other than fructose and glucose in terms of weight ratio (anhydrous basis) with 10 to 30 weight percent of water content is provided.

Abstract: A process for dewatering biomass material comprising polysaccharide and water. The process comprises wetting the biomass material with a wetting composition comprising an alcohol to form a biomass slurry comprising wetted biomass material and a liquid component, mechanically separating a portion of the liquid component from the biomass slurry, and mechanically separating at least a portion of the water from the wetted biomass material. A process for extracting polysaccharide from the biomass material and a dewatered biomass material are also disclosed.

Abstract: Polymorphic and amorphous forms of Rebaudioside X and methods for preparing the same are provided herein. Also provided herein are Rebaudioside X complexes and methods for preparing the same. Sweetener compositions and sweetened compositions comprising Rebaudioside X forms and Rebaudioside X complexes are described, as well as and methods of their preparation. Methods of improving the flavor and/or temporal profile of sweetenable compositions, such as beverages, are also provided herein.

Abstract: Provided is the novel sweetener and sweetness enhancer iso-mogroside V, compositions comprising the sweetener/sweetness enhancer for use in consumables (food products and products place in the oral cavity including mouth wash and other dental hygiene products), and sweetened or sweetness enhanced food products comprising the novel sweetener/sweetness enhancer.

Abstract: A method for making highly soluble Stevia sweetener compositions is described. The resulting sweetener compositions readily provide high concentration solutions, and also possess superior taste qualities. The compositions can be used as sweeteners, sweetness enhancers, and flavor enhancers in foods, beverages, cosmetics and pharmaceuticals.

Abstract: The invention relates to triterpenes and triterpene glycosides of the formula (I) and/or physiologically acceptable salts thereof, preferably naturally occurring triterpenes and triterpene glycosides from Mycetia balansae and/or physiologically acceptable salts thereof and orally consumable formulations comprising one or a plurality of these triterpenes and triterpene glycosides and/or physiologically acceptable salts thereof. The invention further relates to the use of these triterpenes and triterpene glycosides and/or physiologically acceptable salts thereof, preferably an extract of Mycetia balansae, for generating a sweet impression in an orally consumable formulation or for reinforcing the sweet impression of an orally consumable formulation comprising at least one further, preferably naturally occurring, sweet-tasting substance.

Abstract: The invention relates to a flexible, non cellular pet chew comprising: a) 51-90 wt % based on the dry solid weight of the mixture of a (thermoplastic) cereal flour, wherein the cereal flour has a protein content below 10 wt. %, b) 5 to 30 wt. %, based on the dry solid weight of the mixture of a plasticizer, and c) 1 to 35 wt. %, based on the dry solid weight of the mixture of a fibrous material.

Abstract: The invention relates to a preparation process of a co-crystal made of sugar and a natural sweetener and, eventually, another aggregate and with said product. The process is further related with co-crystallizing sucrose and a natural sweetener in a vacuum pan under controlled pressure and temperature conditions and separating the crystal from the sugar juice. At the end of the process, the co-crystallized sub-products are used for producing a low calorie content liquid sweetener such that in a high percentage all the stock material is used.

Abstract: A process for producing a crystallized sweetener from agave syrup by mixing agave syrup with a binder, anticaking agent, and flavor enhancer, evaporating and crystallizing the mixture, and then grinding it to produce a crystallized agave sweetener product.

Abstract: The present invention provides nutritional compositions, more particularly food supplements and processed food products, enriched with arabinoxylan-oligosaccharides and further comprising either or both water-unextractable arabinoxylans or water-soluble arabinoxylans. Preferably said nutritional compositions comprises both arabinoxylan-oligosaccharides and water-unextractable arabinoxylans.

Abstract: The present invention generally relates to the field of nutrition, in particular performance nutrition. In particular, the present invention relates to a novel carbohydrate bar comprising glucose and fructose in a ratio in the range of 3:1 to 1:1. The carbohydrate bar of the present invention can be used to treat or prevent problems with the gastrointestinal tract while allowing for an enhanced blood sugar maintenance and/or an increased exogenous carbohydrate oxidation.

Abstract: The present invention relates to the field of biological control. Specifically, it relates to the use of predator mites as biological control agents for reducing damage to crops by insect pests. In particular, it relates to a new method for rearing predator mites, and a method for controlling pests in a crop using predator mites reared using said method.

Abstract: Stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The compositions are able to provide a superior taste profile and can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.

Abstract: The present invention relates to hydrolysed protein-polysaccharide complexes, and more specifically to those complexes formed by complex formation of a protein with a polysaccharide followed by hydrolysis. The resulting complexes have good emulsifying and stabilizing properties and can be used in food, cosmetic or pharmaceutical products. The invention further relates to the method of manufacture of such complexes.

Abstract: Disclosed herein are pet food compositions. In one embodiment, pet food compositions which are described comprise a component selected from 2-deoxy-D-glucose; 5-thio-D-glucose; 3-O-methylglucose; 1,5-anhydro-D-glucitol; 2,5-anhydro-D-mannitol; mannoheptulose; and mixtures thereof. In yet another embodiment, pet food compositions which are described comprise an extract of plant matter selected from avocado, alfalfa, fig, primrose, and mixtures thereof. The pet food compositions may be prepared by any of a variety of processes including, but not limited to, optional processes described herein.

Abstract: A method for maintaining, optimizing, strengthening or promoting cardiovascular health of an individual, wherein an amount of menaquinone has been added to a food product such that the level of menaquinone is 5 to 5000 ?g per 100 g of food product.

Abstract: Lignocellulosic biomass hydrolysate fermentation broth may be processed to produce a high solids syrup having relatively low viscosity that has a high energy content and may be burned in a fermentation production process. The high solids syrup was achieved through liquid/solid separation of broth or depleted broth producing a thin stillage with low suspended solids allowing evaporation to high solids while maintaining low viscosity.

Abstract: A process of treating biomass such as sugar cane bagasse utilizing practically all components of the biomass to produce livestock feed and fuel biomass. Raw bagasse is ensiled for 50-60 days, dried, mechanically separated from soil particles and ground together with plant-derived lignocellulosic materials, pelletized feed material, agricultural processing residues, or by-products at a ratio of 2:1. The resultant ground material is used as cattle feed, feed additives, fuel pellets and for other purposes.

Abstract: The present invention provides the use of a composition comprising non-digestible oligosaccharide for the manufacture of a composition for enteral administration to an infant delivered via caesarean section.

Abstract: A granulated sweetening composition, includes: a poorly soluble polyol with a water solubility of less than 60 g/100 g of solution at 20° C., a hydrogenated dextrin with a molecular weight between 3000 and 5000 daltons, maltitol. A process for preparing such a composition is also disclosed.

Abstract: The invention provides a stevia formulation comprising a stevia sweetener with a rebaudioside A content of 95% or greater, and 0.25 to 5.15 parts by weight of a sugarcane-derived extract (a), 0.06 to 2.50 parts by weight of a sugarcane-derived extract (b) and 0.002 to 12.5 parts by weight of ?-aminobutyric acid with respect to 100 parts by weight of the stevia sweetener.

Abstract: The present disclosure relates to a honey product having a low water content. The honey product retains the physical and palatable properties of untreated honey while having a prolonged shelf-life. It can be advantageously used to sweeten beverages (such as hot beverages) and in the manufacture of throat lozenges and/or confectionery.

Abstract: Meal replacement compositions are described herein. The meal replacement compositions are made using all natural ingredients and includes relatively high amounts of fiber and protein and relatively low amounts of fat. In some instances, a single serving of a meal replacement composition includes high amounts of cocoa, an ingredient containing plant polyphenols.

Abstract: The present invention provides a finings formulation comprising pectin and methods of using pectin in a fining process to produce fined beverages, particularly beers.

Abstract: This document provides complexes comprising a mineral-amino acid compound and a polysaccharide. For example, the document provides compositions containing such complexes and methods of making and using such complexes.

Abstract: Methods for purifying steviol glycosides, including Rebaudioside X, are provided herein. Sweetener and sweetened containing Rebaudioside X are also provided herein. Methods of improving the flavor and/or temporal profile of sweetenable compositions, such as beverages, are also provided.

Abstract: The present invention is directed to the use of rebaudioside C, or a stereoisomer thereof, for enhancing the sweet taste of carbohydrate sweeteners, such as sucrose and fructose. The present invention is also directed to consumables comprising a combination of a carbohydrate sweetener and rebaudioside C, or a stereoisomer thereof.

Abstract: The present invention relates to an agglomeration-preventablea sweetener composition treated to prevent agglomeration and to a method for preparing same. More particularly, the present invention relates to an agglomeration-preventablea sweetener composition treated to prevent agglomeration by coating sweetener powder particles with dietary fiber, and to a method for preparing same.

Abstract: A sweetening composition comprising stevia extract that contains steviol glycosides and other non-volatile components found in stevia leaves, wherein the steviol glycosides and other non-volatile components combined are less than about 80 wt % of the stevia extract.

Abstract: The present disclosure relates to a process for making a honey product having a low water content as well as honey products obtained using the process. The honey product retains the physical and palatable properties of untreated honey while having a prolonged shelf-life. It can be advantageously used to sweeten beverages (such as hot beverages) and in the manufacture of throat lozenges and/or confectionery.

Abstract: Glucosyl stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The glucosylation was performed by cyclodextrin glucanotransferase using the starch as source of glucose residues. The short-chain glucosyl stevia compositions were purified to >95% content of total steviol glycosides. The compositions can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.

Abstract: Disclosed herein are pet food compositions. In one embodiment, pet food compositions which are described comprise a component selected from 2-deoxy-D-glucose; 5-thio-D-glucose; 3-O-methylglucose; 1,5-anhydro-D-glucitol; 2,5-anhydro-D-mannitol; mannoheptulose; and mixtures thereof. In yet another embodiment, pet food compositions which are described comprise an extract of plant matter selected from avocado, alfalfa, fig, primrose, and mixtures thereof. The pet food compositions may be prepared by any of a variety of processes including, but not limited to, optional processes described herein.

Abstract: A frozen confection comprising from 1 to 15 wt % of cereal meal particles having a size of from 0.1 to 1.0 mm and from 5 to 25 wt % of sweeteners is provided. A process for manufacturing the frozen confection is also provided, the process comprising the steps of: preparing a mix comprising water, 1 to 15 wt % of a cereal meal particles having a size of from 0.1 to 1.0 mm, and 5 to 25 wt % of sweeteners; holding the mix at a temperature of at least 70° C. for at least 10 minutes; pasteurizing and optionally homogenising the mix; then freezing and preferably aerating the mix to produce the frozen confection.

Abstract: Provided is a cream composition superior in handleability. The cream composition contains milk fat, a sugar, and water. The content of the milk fat is more than 5 mass % and 30 mass % or less. The content of the sugar is 40 to 65 mass %. The median diameter of the cream composition is 0.2 to 4.0 ?m, and the viscosity of the cream composition at 20° C. is 100 to 2,500 mPa·s.

Abstract: The present invention relates to a nutrient composition which contains at least a carbohydrate, a lipid, a protein, and a mineral, and is liquid or semisolid, characterized in that the volume-based median size (d50) of particles in the nutrient composition is 5 to 100 ?m and water-insoluble particles having a protein insolubilized by a divalent cation are contained as a major component of the nutrient composition, or a nutrient composition which contains at least a carbohydrate, a lipid, a protein, and a mineral, and is liquid or semisolid, characterized in that water-insoluble particles having a protein insolubilized by a divalent cation are contained as a major component of the nutrient composition and the mass of the protein with respect to the total moles of divalent ions forming the water-insoluble particles is 1.5 to 3 g/mmol.

Abstract: A sweetening composition comprising a crystalline matrix wherein the crystalline matrix comprises a high intensity sweetener and a carrier/substrate, and wherein the composition has a bulk density of about 0.4 g/cc to about 1.0 g/cc.

Abstract: A composition suitable for the preparation of insect diet formulations, containing proteins, carbohydrates, vitamins, salts, and lambda carrageenan; the composition contains maltodextrin and no agar. An insect diet formulation, containing the composition described herein and water (room temperature). A method for rearing insects from eggs, involving providing the insect diet formulation described herein and culturing the insects with the insect diet formulation.

Abstract: Nutritional compositions delivered in vivo in a time controlled manner sustainable over long periods of time, provide enhancing athletic performance, increased hand/eye coordination and concentration on the task at hand.

Abstract: A process for the preparation of chewable honey without loss of its nutritional values and a honey chew bar obtained through such process, said chewable honey bar providing sustained energy to the consumer without loss of nutritional values and flavor of natural honey. During the process, an additional flavor may be added, comprising of additives, natural flavor, artificial flavor and nature identical flavor for example being selected of strawberry, vanilla, coffee, chocolate, rose, cloves or any other such flavor to the Honey.

Abstract: Glucosyl stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The glucosylation was performed by cyclodextrin glucanotransferase using the starch as source of glucose residues. The glucosyl stevia compositions were purified to >95% content of total steviol glycosides. The compositions can be used as sweetness enhancers, flavors, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.

Abstract: A taste and flavor profile enhancing composition includes glucosylated steviol glycosides which can enhance the intensity of a taste and/or a flavor in a food or beverage product. A method of increasing the taste and flavor intensity of a food or beverage product, includes the step of adding a taste and flavor enhancing composition to the food or beverage product, wherein the taste and flavor enhancing composition includes glucosylated steviol glycosides. A method of improving the organoleptic properties of a food or beverage product including a high fructose syrup, including the step of adding the taste and flavor enhancing composition to the food or beverage product. Adding the taste and flavor enhancing composition may cause the high fructose syrup, such as high fructose corn syrup, to taste more like sugar.

Abstract: The invention relates to a directly compressible tableting excipient for use in foodstuffs (dietary supplement), containing: 78-97% of a binding agent; 0.1-5% of an emulsifier; 0.1-5% of a vegetable or animal fat.

Abstract: A taste and flavor profile modifying composition is described. The composition includes a blend of glucosylated steviol glycosides and residual steviol glycosides which can modify the intensity of a taste and/or flavor in a food or beverage product.

Abstract: A taste and flavor profile enhancing composition is described. The composition includes glucosylated steviol glycosides which can enhance the intensity of a taste and/or a flavor in a food or beverage product.

Abstract: A pearl sugar particle includes granulated sugar and at least one additive, wherein the at least one additive is distributed homogeneously throughout the pearl sugar particle. A composition including a plurality of pearl sugar particles and a process for preparing a pearl sugar are also disclosed.

Abstract: The present invention provides a transparent Xyloglucan/Chitosan gel and a process to prepare the same which comprises of extracting the xyloglucan from tamarind seed powder by a suitable solvent at a high temperature and precipitating the xyloglucan by alcohol and then modifying the xyloglucan to form dialdehyde and making a co-polymer with chitosan to form a thermo stable crystal clear, colourless gel which is stable at temperature ?20 to 90. A transparent chitam gel and a process for the preparation thereof C and pH 3-7, having an average molecular weight of 4730 KDa and a viscosity of 4100 centi Poises at 28±2° C., not digested by digestive enzymes in humans and does not contribute to calorie intake can be used as a food ingredient, and supplement functional foods (nutritional care).

Abstract: The present invention is directed to the use of one or more rebaudioside C polymorphs, or stereoisomers thereof, to enhance the sweet taste of a flavoring, such as glucosylated steviol glycoside, rebaudioside A, ammoniated glycyrrhizin, neohespherdin dihydrochalcone or thaumatin.

Abstract: A process for producing the natural sweetener composition which comprises at least one of steviolbioside (STB) extract, Rebaudioside B extract and Rebaudioside D extract (“collectively, the “extracts”) comprises the steps of preparing a mother liquor comprising a mass content of at least 20% of at least one of the extracts; preparing feed liquid comprising at least 20 mg/mL of mother liquor; flowing feed liquid through a porous adsorption column, having a pore size of at least 40 Angstroms, a pore volume of a least 0.8 mL/g and at a flow rate of at least 1L/min and at a pH of between 4 to 5; eluting at least one steviolbioside (STB) extract, Rebaudioside B extract and Rebaudioside D extract with alcohol having a mass concentration of at least 65%; fractionally collecting one or more eluates based on chromatographic critical points for each of the steviolbioside STB extract, the Rebaudioside B extract and the Rebaudioside D extract; concentrating the extracts at a temperature of between 60-80° C.

Abstract: The present invention describes a carbohydrate composition having a greater impact on the insulinemic response than on the glycemic response comprising a soluble dietary fiber and a glucose syrup, process to prepare it and their use in food.

Abstract: An oligosaccharide ingredient comprising glycosylated amino acids and peptides of the general formula RnSacm where R is an amino acid residue, Sac is a monosaccharide selected from the group comprising N-acetyl-neuraminic acid, N-acetyl galactosamine and galactose, n has a value between (1) and (10) with the proviso that if n has the value (1) R is a threonine residue or a serine residue and if n has a value between (2) and (10) the peptide contains at least one threonine or serine residue, m has a value between (2) and (4) and at least (20) mol % of the ingredient is N-acetyl-neuraminic acid.