Abstract: A method for preparing a polydispersed saccharide composition in which a fructan-containing material is dissolved in water prior to partial enzymatic treatment of the fructans.

Abstract: A stabilized food composition with a reduced dry matter content, wherein the stabilizing agent is a fructane or fructane mixture in an amount of 1-15 wt % and to 1-25% of the water content of said food composition.

Abstract: The present invention is related to a lipophilic composition which is made of: a) as the principal lipophilic ingredient, a chocolate mass or a chocolate substitute mass which does not contain water continuous phase, and b) an aqueous ingredient containing between 25 and 90% water, wherein the water is immobilized in a gel obtained from an element selected from the group consisting of an edible carbohydrate with gelling properties, a pectin with gelling properties or a mixture thereof, and wherein the aqueous ingredient is substantially uniformly and homogeneously dispersed in the principal lipophilic ingredient and wherein the lipophilic composition has a softening temperature higher than 28.degree. C.

Abstract: The invention relates to the use of inulin, oligofructose or their derivatives as functional ingredients in functional food, functional feed, OTC and pharmaceutical composition to prevent mammary carcinogenesis or treat breast cancer.

Abstract: A method for chromatographically separating a polydispersed saccharide composition, wherein said composition is fed into a chromatography column in a metastable state. A low molecular weight saccharide-free polydispersed saccharide composition and its use in foodstuffs or preparations for producing same, are also disclosed.

Abstract: Branched fructo-oligosaccharides consisting of a chain which comprises mainly fructose units and has a preferred chain length of 2 to 15 units, on which are fixed one or more side chains mainly composed of fructose units. The length of the side chain, which may be straight or branched, is of 1 to 10 units. A composition consisting of one or more of the above mentioned branched fructo-oligosaccharides and, particularly, mixtures comprising, apart from the branched fructo-oligosaccharides, other ingredients such as proteins, lipids or fatty acids, carbohydrates, fibers and other additives, are also described.

Abstract: The invention relates to an agglomerated composition comprising at least one fructan exhibiting instant colloidal dispersion.The invention also relates to a process for preparing the agglomerated composition, to a process for preparing a composition having a creamy structure using the said agglomerated composition, and to the creamy-structured composition thus obtained and the food products comprising the said compositions.

Abstract: Compositions having a creamy structure and containing a fructane or fructanes mixed with a liquid such as water, milk, egg white, egg yolk or sugar syrup; and the use of said compositions in foodstuffs such as ice cream, salad dressings, chocolate preparations, meat products, breads and pastries, fillings, sandwich spreads, jam, dairy products, sauces, etc. The foods containing these compositions are also described.

Abstract: The sweetening product is comprised of a mixture comprising by weight, 94 to 96.5% sugar and/or sugar-derived polyalcohol, 3 to 5.5% sweetener or sweetener mixture with high sweetening power, 0.1 to 0.4% food organic acid, such as citric acid, 0.2 to 0.5% bicarbonate, such as sodium bicarbonate, and such an amount water that the end product does contain at the most 0.1 weight % water. There is further described a method for manufacturing such a product.

Abstract: The apparatus comprises inside a rotating drum, two conveying screws nested inside one another and a partition passing through the drum axis to form two series of succeeding cells inside which the solids and the liquid move in counter-current, two liquid channels being so arranged as to start from each cell to end in another cell, the one channel extending along the drum axis while the other channel lies cross-wise thereto. The cross-wise channel increases the liquid portion separated from the solids by recovering liquid which would otherwise flow back into the solids as portions of the partition pass the horizontal. The channel is obtained by extending one wall of a basket provided in each cell beyond the axis of the drum.

Abstract: Method and apparatus for treating sugar-works molasses wherein the third stage part of the mother liquid-hot saccharate suspension is reheated in a heat exchanger before mixing the same with the cool filtrate of the second stage to increase the temperature of the mixture to the precipitation temperature of hot saccharate.

Abstract: Process for treating sugar-factory molasses comprising dilution of the molasses with cold water, precipitation of the saccharose in the diluted molasses by addition of quicklime, and then filtration of the so-treated molasses, wherein an electrolyte selected from the group consisting neutral salts and acid salts is added to the molasses at the latest during the cold precipitation.

Abstract: An apparatus for reacting diluted molasses with lime in a tank 5 includes a pair of heat exchangers 12, 17, a pair of four-way valves 10, 14, an inlet circuit 2, 15 for the tank, and a circuit 8, 19 for recirculating part of the reacted molasses back through the tank. The positions of the valves are periodically switched which reverses both the circuit couplings of and the directions of flow through the heat exchangers, to thereby dissolve any built up deposits and crusts in the heat exchangers.

Abstract: A sharpening machine for root-cutter knives is disclosed. The machine generally comprises a jaw device for supporting a knife to be sharpened, the knife having a serrated edge which is to be sharpened. A magazine for the holding the knives to be sharpened is utilized along with a device for feeding the knives singly from the magazine to the jaw device. Both rough sharpening and fine sharpening devices are utilized, each of the devices having a milling device utilizing a rotating milling cutter. The jaw device is rotatably mounted on a shaft in parallel relationship with the rotating shaft of the milling cutter, and apparatus is provided to periodically swing the jaw device about the shaft between a position where the knife engages the milling cutter and a rest position where no engagement takes place. Additionally, the device utilizes a mechanism for stepwise movement of the milling cutter relative to the jaw device, as well as a cam shaft for controlling the swinging of the jaw device.

Abstract: An extracting apparatus comprising at least one screw conveyor divided into cells, in which to form the solidmaterial supply compartment, the drum is extended beyond the conveyor last winding without substantial diameter differential by a circumferential perforated casing which is pervious to the liquid and which extends up to a terminal diametral wall provided with a central supply opening for the solid materials; said supply compartment comprises as many liquid-pervious axial elements for raising the solid materials as there are cell series in the drum; to each one of said axial raising elements is associated a slanting channel for conveying the solid materials from the supply compartment to the last cell in each cell series.

Abstract: .[.Method for drying crystallized sugar in the presence of a heated environment, wherein said environment has a relative humidity less than, but close to the equilibrium relative humidity of the sugar to be dried, at the temperature of the environment. This method permits crystallized sugar to be obtained in bright crystals and to exhibit physical characteristics similar to those of products produced by the Adant method, such as hardness, resistance to abrasion, porosity, rate of dissolution, and density..]..Iadd.