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: A non-sticky, free-flowing product comprises a candied or infused, internally-moist, solid comestible having a surface coating comprising as main ingredient a dry starch derivative selected from starch phosphate esters, hydroxyalkyl starches phosphate esters and mixtures thereof. Typically, the candied or infused, internally-moist solid comestible is selected from candied or infused ginger pieces, whole fruit or fruit pieces. The product may be used as a food ingredient, for instance in bakery products, cereal products, ice cream and dairy products.

Abstract: Process for sterilising a resistant starch composition comprising: (a) dispersing said resistant starch composition in oil; (b) heating the starch/oil dispersion obtained in step (a) to a target temperature of 100 to 175° C., preferably about 150° C.; and (c) cooling the starch/oil dispersion; sterilised resistant starch obtained by this process and uses thereof.

Abstract: The invention relates to a process for preparing isomalto-oligosaccharides with elongated chain length. Isomalto-oligosaccharides are directly converted to isomalto-oligosaccharides with elongated chain length in the presence of glucansucrase. Said products can be applied in food, feed, beverages, cosmetics or pharmaceutical products and are particularly useful as slow or non-digestible oligosaccharides, low calorie providers, prebiotics, mineral absorption promoting agents, non-cariogenic agents and/or low glycemic index regulating syrups.

Abstract: A non-sticky, free-flowing product comprises a candied or infused, internally-moist, solid comestible having a surface coating comprising as main ingredient a dry starch derivative selected from starch phosphate esters, hydroxyalkyl starches phosphate esters and mixtures thereof. Typically, the candied or infused, internally-moist solid comestible is selected from candied or infused ginger pieces, whole fruit or fruit pieces. The product may be used as a food ingredient, for instance in bakery products, cereal products, ice cream and dairy products.

Abstract: The current invention relates to a composition comprising a) from 20 w/w % to 70 w/w % cereal proteins, b) from 25 w/w % to 70 w/w % maltodextrin, c) from 1 w/w % to 20 w/w % amino acids, and d) from 0 w/w % to 20 w/w % minerals, and e) from 0 w/w % to 45 w/w % fat. The composition is prepared according to a process wherein maltodextrin and cereal proteins are mixed and liquid amino acids are added, followed by drying to appropriate dry substance. The composition can be applied in food and feed applications as milk powder replacer.

Abstract: A method of oxidising carbohydrates and/or carbohydrate derivatives having primary alcohol groups comprising contacting a reaction medium containing said carbohydrates and/or carbohydrate derivatives with a nitroxy radical mediator and a peroxidase enzyme, characterized in that the initial reaction medium contains at least 10% by weight carbohydrates and/or carbohydrate derivatives, in that the peroxidase enzyme is an oilseed peroxidase and in that a hydroperoxide and an alkali compound are gradually added to the reaction medium such that its pH is maintained at between 3.5 and 10.0 (pH-Stat); use of said method in a process for producing gluconic acid, glucaric acid and/or D-glucuronolactone.

Abstract: Process for sterilising a resistant starch composition comprising: (a) dispersing said resistant starch composition in oil; (b) heating the starch/oil dispersion obtained in step (a) to a target temperature of 100 to 175° C., preferably about 150° C.; and (c) cooling the starch/oil dispersion; sterilised resistant starch obtained by this process and uses thereof.

Abstract: The present invention relates to compositions of starch. The compositions consist of an anionic and a cationic starch wherein at least one of the starches is waxy. The compositions are surprisingly not resulting in an agglomerated product when cooked. The compositions are used in paper or cardboard preparation. The compositions are cooked and added at the wet end of the paper production process. This results in a high possible addition level and the use of the size press is abolished. The resulting paper and board are shown to have better characteristics than the paper and board prepared with the same components which have not been mixed prior to addition but which are added separately.

Abstract: The present invention discloses a sugar-free hard coating prepared from a liquid coating syrup comprising a mixture from sorbitol and erythritol. Coating with liquid mixtures of sorbitol and erythritol gives a crunchy hard coating, which is well adhered to the gum base. The invention also relates to products coated with the said compositions.

Abstract: The present invention discloses a process for producing sodium 2-keto-L-gulonate from sorbitol and recovering 2-keto-L-gulonic acid in high recovery yields, by controlled cation exchange treatment of the micro-organism free fermentation broth and/or adjusting PII of said purified fermentation broth, followed by direct crystallisation of 2-keto-L-gulonic acid monohydrate.

Abstract: The invention relates to a process for preparing isomalto-oligosaccharides with elongated chain length. Isomalto-oligosaccharides are directly converted to isomalto-oligosaccharides with elongated chain length in the presence of glucansucrase. Said products can be applied in food, feed, beverages, cosmetics or pharmaceutical products and are particularly useful as slow or non-digestible oligosaccharides, low calorie providers, prebiotics, mineral absorption promoting agents, non-cariogenic agents and/or low glycemic index regulating syrups.

Abstract: The current invention relates to a composition comprising isomaltulose and trehalose, and optionally at least one intense sweetener and/or a carbohydrate selected from the group consisting of fructose, sucrose, invert sugar, polyol and mixtures thereof. This composition is applied in solid, semi-solid and liquid comestibles and said composition preserves the osmolality of beverages.

Abstract: The present invention discloses a sugar-free hard coating prepared from a liquid coating syrup comprising a mixture from sorbitol and erythritol. Coating with liquid mixtures of sorbitol and erythritol gives a crunchy hard coating, which is well adhered to the gum base. The invention also relates to products coated with the said compositions.

Abstract: The present invention relates to compositions of starch. The compositions consist of an anionic and a cationic starch wherein at least one of the starches is waxy. The compositions are surprisingly not resulting in an agglomerated product when cooked. The compositions are used in paper or cardboard preparation. The compositions are cooked and added at the wet end of the paper production process. This results in a high possible addition level and the use of the size press is abolished. The resulting paper and board are shown to have better characteristics than the paper and board prepared with the same components which have not been mixed prior to addition but which are added separately.

Abstract: A non-sticky, free-flowing product comprises a candied or infused, internally-moist, solid comestible having a surface coating comprising as main ingredient a dry starch derivative selected from starch phosphate esters, hydroxyalkyl starches phosphate esters and mixtures thereof. Typically, the candied or infused, internally-moist solid comestible is selected from candied or infused ginger pieces, whole fruit or fruit pieces. The product may be used as a food ingredient, for instance in bakery products, cereal products, ice cream and dairy products.

Abstract: The present inventions relates to UHT-treated products containing a strach n-alkenyl succinate as texturizing agent, whereby such products have a low viscosity after UHT-treatment, but develope their full viscosity after a second treatment. Starch n-octenyl succinate can be used as well as a combined texturizing agent and partial egg yolk replacement in UHT-treated products. A process for preparing these products is provided.

Abstract: The process entails increasing the concentration of cyclodextrin to 15% (w/w) and above to form complexes through a precipitation process in order to increase the yield of complexes, increase the amount of guest complexed, and decrease the particle size of the complex.

Abstract: The present invention discloses a sugar-free hard coating prepared from a liquid coating syrup comprising a mixture from sorbitol and erythritol. Coating with liquid mixtures of sorbitol and erythritol gives a crunchy hard coating, which is well adhered to the gum base. The invention also relates to products coated with the said compositions.

Abstract: The present invention relates to compositions of starch. The compositions consist of an anionic and a cationic starch wherein at least one of the starches is waxy. The compositions are surprisingly not resulting in an agglomerated product when cooked. The compositions are used in paper or cardboard preparation. The compositions are cooked and added at the wet end of the paper production process. This results in a high possible addition level and the use of the size press is abolished. The resulting paper and board are shown to have better characteristics than the paper and board prepared with the same components which have not been mixed prior to addition but which are added separately.