Abstract: Starch based whitening and opacifying starch products and uses thereof in food products are disclosed. The starch-based whitening and opacifying starch products may be used to coat food products or be mixed with food products to whiten and opacify such food products.

Abstract: A sweetener syrup comprising at least 80% wt/wt dissolved solids of an indigestible maltodextrin with the remainder of the dissolved solids comprising saccharides and oligosaccharides and wherein a ratio of trisaccharides to monosaccharides plus disaccharides is at least 1.2 to 1. Excluding the indigestible maltodextrin, trisaccharides are the dominant saccharides in the syrup typically being 30%-42% and the combination of monosaccharides and disaccharides are less than 25%. Such syrups allow the preparation of food products, illustrated by food bars, that have less than 1 g sugar per 60 g serving size. Such food bars also have prolonged shelf life. Other food products exemplified are pudding and ketchup, that can have FDA nutrition label suitable for reduced sugar claims.