Abstract: The invention relates to novel anhydrous (?) lactitol crystals, belonging to the orthorhombic P212121 cystal system and having unit cell constants a=9.6 ?, b=11.1 ?, c=14.0 ?. The invention also relates to crystalline lactitol products containing the novel anhydrous ? lactitol and to a process for the preparation thereof by crystallizing from an aqueous solution of lactitol. The novel anhydrous ? lactitol is stable and nonhygroskopic and it may be used as a substitute for sugar in foodstuffs and sweets, in as well as in pharmaceutical and hygienic products.

Abstract: The invention relates to a process for the simultaneous production of xylitol and ethanol from a hydrolyzed lignocellulose-containing material starting. The starting material is fermented with a yeast strain, the ethanol produced is recovered, a chromatographic separation is carried out on the remaining xylitol solution, and pure xylitol is crystallized.

Abstract: The invention relates to a process for the hard panning of chewable cores in a pan or drum wherein a syrup of a crystallizable sugar or polyol is intermittently sprayed over a bed of the cores and the cores are dried between sprayings with a flow of air. The speed and efficiency of the panning process is increased by controlling the drying of the cores between sprayings by controlling parameters of the drying air in such a way as to intentionally leave a substantial residual moisture in the drying coating layer at the start of a subsequent spraying phase. The chewable products are preferably xylitol coated chewing gums.

Abstract: The invention relates to a novel process for the crystallization of xylitol by contacting a xylitol solution with particulate xylitol suspended in a gas, drying the material to produce a multitude of microrystals and conditioning the material into an agglomerated product. The invention also relates to a particulate crystalline xylitol product having novel properties, to the use thereof in confectionery, foodstuff pharmaceuticals and oral hygiene products, and to special products comprising the same.

Abstract: Novel methods for the synthesis of xylitol are described.

Abstract: The invention relates to the production of mannitol by bioconversion with the aid of immobilized micro-organisms as well as to the use of the mannitol and by-products formed in the conversion process. In said process a solution containing a substrate convertible into mannitol is fed into contact with solid carrier particles containing viable mannitol-forming microorganism cells immobilized in and/or on said particles. The solution is reconditioned between successive conversion steps in order to provide conversion of a major portion of said substrate into mannitol.

Abstract: Provided is a skimmed milk powder substitute which comprises an intimate mixture of protein and a non-fermentable sweetening and/or bulking agent. The powder includes 0-40 weight parts of lactose and 0-10 weight parts of fat per 100 weight parts of protein. The powder is prepared by forming an aqueous solution or dispersion of the components including protein and the sweetening/bulking agent followed by drying, e.g. by spray drying. The skimmed milk powder substitute is useful as an ingredient in the manufacture of food, in particular chocolate.

Abstract: This invention relates to recombinant-DNA-technology. Specifically this invention relates to new recombinant yeast strains transformed with xylose reductase and/or xylitol dehydrogenase enzyme genes. A yeast strain transformed with the xylose reductase gene is capable of reducing xylose to xylitol and consequently of producing xylitol in vivo. If both of these genes are transformed into a yeast strain, the resultant strain is capable of producing ethanol on xylose containing medium during fermentation. Further, the said new yeast strains are capable of expressing the said two enzymes. Xylose reductase produced by these strains can be used in an enzymatic process for the production of xylitol in vitro.

Abstract: The invention relates to the methods of manufacturing five-carbon sugars and sugar alcohols as well as other compounds derived from pentose-phosphate pathway from readily available substrates such a hexoses using metabolically engineered microbial hosts.

Abstract: The invention relates to a process for the production of xylose from a paper-grade hardwood pulp comprising the steps of extracting xylan contained in said pulp into a liquid phase, subjecting the xylan contained in the obtained liquid phase to conditions sufficient to hydrolyze xylan to xylose, and recovering the xylose, wherein the extracting step includes at least one treatment of an aqueous suspension of said pulp or an alkali-soluble material thereof with a xylanase enzyme.

Abstract: The present invention relates to a method for recovering a monosaccharide selected from the group consisting of rhamnose, arabinose, xylose and mixtures thereof from a solution containing the same by a multistep process using chromatographic separation comprising at least one step, where a weakly acid cation exchange resin is used for the chromatographic separation.

Abstract: The invention relates to the use of polyols such as xylitol for the preparation of a composition to be administered in the treatment or prophylaxis of mucosal yeast infection in mammals, as well as to preparations for use in the systemic or topical therapeutic or prophylactic treatment of mucosal yeast infections. The invention relates specifically but not solely to the combating of infections caused by Candida s.p. in mucosa in connection with exocrine glands of the mammalian body.

Abstract: The present invention relates to a process for the production of structurally pure lactitol crystal forms selected from the group consisting of anhydrous lactitol, lactitol monohydrate, lactitol dihydrate and lactitol trihydrate. The crystallization is performed by cooling a lactitol solution from a temperature at or slightly below the highest temperature of the stability area of the respective crystalline lactitol form to a temperature at or slightly above the lowest temperature of the stability area of said crystalline lactitol form, said stability areas being defined, respectively, within the temperature limits of 100° C. and 0° C. by the intersections of the solubility lines shown in FIG. 1, and by maintaining the supersaturation of said lactitol solution at a level of 1 to 8% (w/w) above the solubility line of the respective lactitol form crystallizing in said area.

Abstract: The present invention relates to a novel process for the crystallization of lactitol, to a particulate crystalline lactitol product having novel properties, to the use thereof as in foodstuffs, pharmaceuticals and oral hygiene products, as well as to special lactitol sweeteners. The process comprises: contacting a liquid containing dissolved lactitol with gas suspended fine solid particles containing microcrystalline lactitol; causing substantial removal of the solvent component of said liquid and allowing the resulting lactitol material to form an essentially solid composition of matter comprising a multitude of microcrystals of lactitol; and causing said lactitol composition to be conditioned during a further step to provide a product consisting essentially throughtout its entire structure of a multitude of microcrystals of lactitol agglomerated together in a random manner.

Abstract: The invention relates to a process for the hard panning of chewable cores in a pan or drum wherein a syrup of a crystallizable sugar or polyol is intermittently sprayed over a bed of the cores and the cores are dried between sprayings with a flow of air. The speed and efficiency of the panning process is increased by controlling the drying of the cores between sprayings by controlling parameters of the drying air in such a way as to intentionally leave a substantial residual moisture in the drying coating layer at the start of a subsequent spraying phase. The chewable products are preferably xylitol coated chewing gums.

Abstract: The invention relates to novel yeast strains having a reduced ability to metabolize xylitol. The invention further relates to the use of said strains for the production of xylitol.

Abstract: The invention relates to a method of producing xylitol and erythritol from arabinoxylan-containing material. According to the invention, the arabinoxylan-containing material is hydrolyzed and xylose and arabinose are separated from the obtained hydrolysate, whereafter the xylose is reduced to xylitol, and the xylitol is recovered, and the arabinose is subjected to alkaline oxidation to obtain erythronic acid which is reduced to erythritol, and the erythritol is recovered.

Abstract: An aqueous laxative syrup is provided comprising one part by weight of lactulose and 0.66-1.5 parts by weight of a polyol selected from lactitol and/or maltitol. The syrup has a viscosity of 5-70 mPa.s. Preferably the polyol is lactitol. The syrup is less viscous than a lactulose-only syrup and has a pleasant balance of tastes between sweetness, acidity and bitterness. Further, it does not suffer from an overly medicinal taste. This balance of characteristics makes the syrup pleasant to take and so improves patient compliance.

Abstract: The present invention relates to a method of producing xylose by chromatographic separation of the xylose from a sulphite cooking liquor containing for example xylose and xylonic acid. The xylose yield of the separation is affected by the xylonic acid and xylose content in the cooking liquor used in the separation and the amount of base cation used in the sulphite cooking.

Abstract: In the disclosed process for making chocolate, only part of the chocolate mass raw materials is mixed, roller refined and conched. This part contains the cocoa liquor and part of the cocoa butter, possibly part of the emulsifier and, when milk chocolate is to be prepared, also the ingredients derived from milk. The conched portion of the chocolate mass raw materials as a percentage of the total ingredients of the chocolate mass is about 30-60%, preferably 40-55%. Separate from said first part, another part of the raw materials, i.e. the sweetener or the major part thereof, part of the cocoa butter, the possible flavourings, and a small quantity of an emulsifier, is mixed and roller refined. This latter part is not conched. This roller-refined part of the mass is mixed with the conched part of the mass together with the remainder of the cocoa butter and emulsifier and the possible intense sweetener.