Abstract: An agglomerated starch-based product and a dry mixes based thereon are provided suitable for preparing instant food preparations. The agglomerated starch-based product is a homogeneous powder wherein each powder particle is an agglomeration of randomly distributed fine grains of starch and maltodextrin. The agglomerated starch-based product is readily dispersible in aqueous fluids and develops un full viscosity instantaneously.

Abstract: The present invention relates to the development of vital wheat gluten in non-aqueous media. The gluten which have been developed in such a way can easily be stored for a prolonged period. The gluten are used in the preparation of chewable consumable products, or in processed food and feed.

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 relates to the development of vital wheat gluten in non-aqueous media. The gluten which have been developed in such a way can easily be stored for a prolonged period. The gluten are used in the preparation of chewable consumable products, or in processed food and feed.

Abstract: Pollutants are extracted from sub-surface water using an aqueous solution of cyclodextrin and a vertical circulating well. Complexes of the pollutant and cyclodextrin are recovered from the bottom of the well. When the pollutant is volatile, the complexes are separated into pollutant and cyclodextrin by air stripping.

Abstract: The present invention relates to the development of vital wheat gluten in non-aqueous media. The gluten which have been developed in such a way can easily be stored for a prolonged period. The gluten are used in the preparation of chewable consumable products, or in processed food and feed.

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 composition comprising untreated flour, and starch n-alkenyl succinate, and optionally starch is disclosed. Bakery products comprise aforementioned composition. Sponge cake is a typical example of these bakery products. The composition replaces chlorinated (bleached) or untreated flour or chlorinated flour and whole egg for obtaining cholesterol reduced bakery products.

Abstract: The present invention relates to dehydrated dextrose monohydrate having a specific surface area of from 0.20 m2/g to 0.50 m2/g and is reducing the reaction time for preparing chemical compounds selected from the group consisting of alkyl glucoside, alkenyl glucoside, alkyl polyglucosides and alkenyl polyglucosides in a heterogeneous mixture with an alcohol. The present invention further discloses a process for preparing dehydrated dextrose monohydrate and a process for preparing chemical compounds selected from the group consisting of alkyl glucoside, alkenyl glucoside, alkyl polyglucosides and alkenyl polyglucosides by applying dehydrated dextrose monohydrate.

Abstract: The dry composition has 50% w/w oil which contains polyunsaturated fatty acids such as omega-3 and/or omega-6 fatty acids, and 50% w/w of a starch based matrix. The starch based matrix has 70% by weight or more of a starch hydrolysate with a DE of 20-100 and a converted starch such as a thin boiled starch or a maltodextrin. The matrix can contain up to 15% of a cyclodextrin or lecithin. The composition is stable over time and is especially suited for use with food.

Abstract: The sugar-free cream icing use to cover a baked good employs a sugar-free composition of 50-100% erythritol, 0-50% bulking agent, 0-1% emulsifier, and 0-1% high intensity sweetener. The icing employs 50-70% of the sugar-free composition, 10-50% shortening and 5-20% water.

Abstract: The present invention relates to dehydrated dextrose monohydrate having a specific surface area of from 0.20 m2/g to 0.50 m2/g and is reducing the reaction time for preparing chemical compounds selected from the group consisting of alkyl glucoside, alkenyl glucoside, alkyl polyglucosides and alkenyl polyglucosides in a heterogeneous mixture with an alcohol. The present invention further discloses a process for preparing dehydrated dextrose monohydrate and a process for preparing chemical compounds selected from the group consisting of alkyl glucoside, alkenyl glucoside, alkyl polyglucosides and alkenyl polyglucosides by applying dehydrated dextrose monohydrate.

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 process for the production of xylitol. Specifically the process comprises two reaction steps. The first step is the fermentative conversion of a hexose to a pentitol. The second step is the catalytic chemical isomerisation of the pentitol to xylitol. Optionally, the xylitol is separated from the other pentitols.

Abstract: The present invention relates to a mixture of a starch and at least one other excipient for tabletting wherein the starch is free-flowing compressible processed starch powder suitable for use both as a binder and as a disintegrant in tablets. The free-flowing starch powder improves the characteristics and the properties of the tablets when mixed with one or more different excipients. The present invention also discloses a method for obtaining tablets comprising the free-flowing compressible processed starch together with at least one excipient and the tablets obtained by such a method.

Abstract: A composition for gelatin replacement is disclosed. The composition comprises wheat fiber gel and starch. The wheat fiber gel may be Vitacel™ and the starch is a modified starch, preferably modified waxy maize starch or modified tapioca starch. The composition is used for gelatin replacement in dairy products, fermented milk products, fat spreads and margarine.

Abstract: The present invention discloses a process for producing erythritol by fermentation using a polysaccharide negative erythritol producing strain and recovering erythritol crystals by direct crystallization from the unrefined micro-organism-free fermentation broth. Direct crystallization of erythritol is performed at dry substance higher than 80% w/w. Recovery of erythritol crystals is at least 85% and purity of erythritol crystals is at least 99% w/w.

Abstract: A method for preparing a cationic cross-bonding reagent wherein the amount of cross-bonding impurities is determined and a certain quantity of a cross-bonding agent is added. This cationic cross-bonding reagent is used in a process for preparing cationic cross-bonded starches with tailor-made viscosity and excellent viscosity stability. Products with tailor-made viscosity can be used according to their need in specific applications in the wet-end of papermaking.

Abstract: The present invention relates to compositions of starch compositions consist of an anionic and a cationic starch wherein at least one o,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 relates to agglomerated starch-based product and dry mixes based on agglomerated starch-based product which are suitable for preparing instant food preparations.