Abstract: Inulin products which consist of a particular mixture of an easily fermentable inulin (EFI) component and a hardly fermentable inulin (HFI) component are provided. The products have advantageous nutritional effects/benefits which include dietary fiber effects, improved mineral absorption, particularly calcium and magnesium, bone mineral density increase, reduction of bone mineral density loss, modulation of lipid metabolism, stimulation of the immune system, and anti-cancer effects.

Abstract: The invention relates to novel inulin products and compositions thereof, to their manufacture, to their use for modifying and modulating the bacterial flora and the fermentation pattern of inulin in the large intestine of humans, mammals or other vertebrates, to their use for providing improved inulin-associated nutritional effects/benefits, as well as to their use for the manufacture of consumer products and compositions for providing said effects/benefits in healthy, disfunctioned and diseased humans, mammals and other vertebrates. The novel inulin products consist of a particular mixture of an easily fermentable inulin (EFI) component and a hardly fermentable inulin (HFI) component. The nutritional effects/benefits include dietary fibre effects, improved mineral absorption, particularly calcium and magnesium, bone mineral density increase, reduction of bone mineral density loss, modulation of lipid metabolism, stimulation of the immune system, and anti-cancer effects.

Abstract: The invention relates to novel inulin products and compositions thereof, to their manufacture, to their use for modifying and modulating the bacterial flora and the fermentation pattern of inulin in the large intestine of humans, mammals or other vertebrates, to their use for providing improved inulin-associated nutritional effects/benefits, as well as to their use for the manufacture of consumer products and compositions for providing said effects/benefits in healthy, disfunctioned and diseased humans, mammals and other vertebrates. The novel inulin products consist of a particular mixture of an easily fermentable inulin (EFI) component and a hardly fermentable inulin (HFI) component. The nutritional effects/benefits include dietary fiber effects, improved mineral absorption, particularly calcium and magnesium, bone mineral density increase, reduction of bone mineral density loss, modulation of lipid metabolism, stimulation of the immune system, and anti-cancer effects.

Abstract: The invention relates to novel inulin products and compositions thereof, to their manufacture, to their use for modifying and modulating the bacterial flora and the fermentation pattern of inulin in the large intestine of humans, mammals or other vertebrates, to their use for providing improved inulin-associated nutritional effects/benefits, as well as to their use for the manufacture of consumer products and compositions for providing said effects/benefits in healthy, disfunctioned and diseased humans, mammals and other vertebrates. The novel inulin products consist of a particular mixture of an easily fermentable inulin (EFI) component and a hardly fermentable inulin (HFI) component. The nutritional effects/benefits include dietary fibre effects, improved mineral absorption, particularly calcium and magnesium, bone mineral density increase, reduction of bone mineral density loss, modulation of lipid metabolism, stimulation of the immune system, and anti-cancer effects.

Abstract: The present invention concerns a new fractionated polydisperse carbohydrate composition having the following definition: an av. DP which is significantly higher than the av. DP of a native polydisperse carbohydrate composition, significantly free of low molecular monomers, dimmers, and oligomers, significantly free of impurities chosen among the group consisting of colourings, salts, proteins and organic acids, significantly free of technological aids such as solubility affecting products. The present invention concerns also the preparation process of the composition according to the invention.

Abstract: The invention relates to novel inulin products and compositions thereof, to their manufacture, to their use for modifying and modulating the bacterial flora and the fermentation pattern of inulin in the large intestine of humans, mammals or other vertebrates, to their use for providing improved inulin-associated nutritional effects/benefits, as well as to their use for the manufacture of consumer products and compositions for providing said effects/benefits in healthy, disfunctioned and diseased humans, mammals and other vertebrates.

Abstract: The present invention concerns a new fractionated polydisperse carbohydrate composition having the following definition: an av. DP which is significantly higher than the av. DP of a native polydisperse carbohydrate composition, significantly free of low molecular monomers, dimmers, and oligomers, significantly free of impurities chosen among the group consisting of colourings, salts, proteins and organic acids, significantly free of technological aids such as solubility affecting products. The present invention concerns also the preparation process of the composition according to the invention.

Abstract: The present invention concerns a new fractionated polydisperse carbohydrate composition having the following definition: an av. DP which is significantly higher than the av. DP of a native polydisperse carbohydrate composition, significantly free of low molecular monomers, dimers, and oligomers, significantly free of impurities chosen among the group consisting of colourings, salts, proteins and organic acids, significantly free of technological aids such as solubility affecting products. The present invention concerns also the preparation process of the composition according to the invention.

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: 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.