Abstract: The present invention relates to ice cream formulations containing maltitol and ice cream made therefrom.

Abstract: A stable hard-boiled candy prepared with sucrose, hydrogenated starch hydrolysate (HSH) and optionally 42 DE corn syrup. It is a preferred embodiment of the invention that the candy be produced without the use of a vacuum. The candy exhibits good stability characteristics in terms of reduced moisture absorption when exposed to humidity and temperature compared to candies prepared without HSH. Additionally, the candy has a high index of whiteness.

Abstract: The invention is directed to a co-crystallized product and a method of making the product. The product comprises a polyol and a hydrogenated maltodextrin that have been co-crystallized together. The co-crystallization of polyols and hydrogenated maltodextrin according to the invention provides a sweetener product that is sucrose-free, yet has a reduced sensory cooling effect compared to the original polyol(s). The reduced sensory cooling effect is due to an increase of the heat of solution that is observed when polyols are co-crystallized with hydrogenated maltodextrin. Because the product of the invention is a sucrose-free sweetener that does not demonstrate the strong sensory cooling effect typically found with polyol sweeteners, the invention has a wide variety of applications which previously are not available for polyol sweeteners.

Abstract: The present invention relates to maltitol solutions having a high maltitol content and methods of making the maltitol solutions. The maltitol solutions have a variety of uses including, but not limited to, use as a sweetener, plasticizer or viscosity modifier, humectant, coating material or coating ingredient.

Abstract: A hydrogenated starch hydrolysate having the following saccharide contents (based on the solids content of the hydrogenated starch hydrolysate): A.<8 wt.-% of hydrogenated monosaccharides (DP=1); B.<41 wt.-% of hydrogenated disaccharides (DP=2); C.<15 wt.-% of hydrogenated trisaccharides (DP=3); D.<30 wt.-% of hydrogenated quat- to deca-oligosaccharides (DP=4 to 10); and E. from about 14 to about 38 wt.-% of hydrogenated undeca- or greater polysaccharides (DP≧11); and hard boiled candies which are produced from the hydrogenated starch hydrolysate.

Abstract: A liquid xylitol composition that is non-crystallizing at low temperatures comprising, at between about 65 and about 90 weight percent dry solids, xylitol, in an amount between about 65 and about 90 weight percent of the dry solids, and sorbitol, in an amount between about 10 and about 35 weight percent of the dry solids. This liquid xylitol composition is preferably non-crystallizing at between about 0° C. and about 10° C. A process for producing liquid xylitol compositions, comprising co-hydrogenating a sugar syrup mixture comprising a sugar syrup having a dextrose equivalence (DE) of between about 20 DE and about 99 DE, in an amount between about 5 and about 35 weight percent of the mixture, and xylose, in an amount between about 65 and about 95 weight percent of the mixture. This process may be used to produce liquid xylitol compositions that are non-crystallizing at low temperatures.