Abstract: A microparticle having a calcium moiety encapsulated by a sugar alcohol such as mannitol. The microparticle may be substantially spherically shaped and may be used in conjunction with sugar-free gum compositions. Microparticles comprising a calcium moiety encapsulated by mannitol may be used as a sugar-free sweetener such as a replacement for sucrose or other sweetener in food, beverages, and pharmaceuticals. A confectionery ingredient is also included herein and comprises a calcium moiety encapsulated by a sugar alcohol such as mannitol.

Abstract: An amorphous sugar-free sweetening composition acts as a sugar substitute in the production of a chocolate confection. Maltitol syrup may be employed in a chocolate confection mixture with a dry milk substitute composition to form a chocolate confection with improved taste and texture characteristics as compared to other sugar-free chocolate confection compositions. Other amorphous sweetening compositions may be used in the production of chocolate compositions. Methods of making chocolate compositions are also disclosed.

Abstract: Methods are provided herein for producing a food bar with increased shelf life, by adding a softener, such as soluble fiber, highly branched carbohydrate, and/or indigestible or poorly digestible carbohydrate. Methods are also provided herein for producing food bars with increased protein content.

Abstract: A method for increasing the soluble fiber content of fermented foods by adding pyrodextrin, especially a pyrodextrin in which the linkages have been highly randomized, to the foodstuff before the fermentation step. The enzymes involved in fermentation partially degrade the added pyrodextrin, reducing it to sugar and soluble fiber.