Abstract: The invention concerns modified maltitol crystals of particular forms, one pyramidal, the other prismatic. It further concerns crystalline compositions containing them and processes for their preparation.

Abstract: The invention concerns modified maltitol crystals of particular forms, one pyramidal, the other prismatic. It further concerns crystalline compositions containing them and processes for their preparation.

Abstract: Process for manufacture of D-xylose characterized by the fact that:in a first step, syrup of D-xylulose is subjected to an enzymatic isomerization in M.sub.3 providing a mixture of D-xylose and D-xylulose,in a second step, the abovesaid mixture is subjected to chromatographic treatment in M.sub.4 leading to at least two fractions of which one is highly enriched in D-xylose (fraction X.sub.1) et of which the other is highly enriched in D-xylulose (fraction X.sub.2),in a third step, the fraction X.sub.2 is recycled through a pipe P to M.sub.3,the D-xylose being recovered from the fraction X.sub.1, the latter can also be subjected directly to a hydrogenation step.

Abstract: Process for manufacturing xylitol and xylitol-rich products, characterized in that it consists of:enzymatically isomerizing at M.sub.1 D-xylulose syrup into syrup containing D-xylose and D-xylulose then, without extracting the xylose,catalytically hydrogenating this syrup at M.sub.2, resulting thus in a xylitol-rich syrup, said xylitol-rich syrup being either dehydrated, or subjected to chromatographic processing or to a treatment of extraction by crystallization at M.sub.3.

Abstract: A mass constituted by glucose syrup and anhydrous dextrose crystals is led to pass through from top to bottom and with malaxation of crystallization zone 1 of axis preferably substantially vertical in which said mass is subject to a temperature gradient globally decreasing by 0.2.degree. to 2.degree. C./hour from top to bottom possibly modulated, said zone being supplied through pipe 2 with glucose syrup and through pipe 7 with mass subject to crystallization M taken up at 8 and recycled at 9.

Abstract: Method for the recovery of citric acid from a liquor containing the same, wherein successively,in a first step, the liquor containing the citric acid is put into contact with a cationic resin in the hydrogen form during a duration sufficient to reach an optimal adsorption of the citric acid,in a second step, the resin is treated by means of an elution agent and the fraction of eluate rich in purified citric acid is recovered.

Abstract: A mass constituted by glucose syrup and anhydrous dextrose crystals is led to pass through from top to bottom and with malaxation a crystallization zone 1 of axis preferably substantially vertical in which said mass is subject to a temperature gradient globally decreasing by 0.2.degree. to 2.degree. C./hour from top to bottom possibly modulated, said zone being supplied through pipe 2 with glucose syrup and through pipe 7 with mass subject to crystallization M taken up at 8 and recycled at 9.

Abstract: A gluconic acid syrup is introduced into a first crystallization zone 1a which it is brought to traverse under stirring and inside which it is maintained at a constant temperature, the mixture syrup and the gluconodeltalactone crystals emerging from this first zone being brought to traverse a second crystallization zone 1b within which it is subjected firstly to a temperature gradient decreasing globally, possibly modulated then to a substantially constant temperature, the mixture emerging from this second zone being in the form of a crystalline mass rich in gluconodeltalactone crystals from which the latter are recovered.

Abstract: The invention relates to a non-cariogenic hydrogenated starch hydrolysate as well as to a process for preparing it.The starch hydrolysate according to the invention comprises:less than 3% by weight of polyols of DP higher than 20;less than 60% by weight of maltitol (DP 2);less than 19% by weight of sorbitol (DP 1), the balance to 100 being constituted by polyols of DP 3 to 20.This starch hydrolysate can be used in food products as a sweetening non-cariogenic agent.

Abstract: The invention relates to a non-cariogenic hydrogenated starch for confectionery and process for preparing this hydrolysate. This hydrogenated starch hydrolysate comprises a content of polyols of DP higher than 20 which is sufficiently low for the cariogenic character of these polyols not to be troublesome and a content of low molecular weight products, which is sufficiently low for their presence not to interfere with the applicability of said hydrolysates in confectionery. The hydrogenated starch hydrolysate can be used in the manufacture of "hard candies" and chewing gums.