Abstract: The present invention relates to maltooligosaccharides, the content of ?-1,4-glycosidic bonds of which is between 70% and 80% of the total number of 1,4-type glycosidic bonds. The invention also relates to the method for manufacturing these maltooligosaccharides. Said maltooligosaccharides afford all the benefits of fiber-based foods, with an extremely low nutritional value. Such a compromise is particularly advantageous for use in healthy balanced diets, but also in the treatment and/or prevention of the pathology of diabetes. The invention also relates to the use of said maltooligosaccharides in the fields of human food and animal feed.

Abstract: The present invention relates to maltooligosaccharides, the content of ?-1,4-glycosidic bonds of which is between 70% and 80% of the total number of 1,4-type glycosidic bonds. The invention also relates to the method for manufacturing these maltooligosaccharides. Said maltooligosaccharides afford all the benefits of fiber-based foods, with an extremely low nutritional value. Such a compromise is particularly advantageous for use in healthy balanced diets, but also in the treatment and/or prevention of the pathology of diabetes. The invention also relates to the use of said maltooligosaccharides in the fields of human food and animal feed.

Abstract: A method for measuring the thermal stability of succinic acid includes the following steps: 1) preparing a succinic acid crystal powder having less than 1% residual water content; 2) placing 10 g of the crystal powder in an oven at 220° C. for 2 hours; 3) pulverizing and sieving the crystal powder processed in this way, such that the particle size distribution thereof is between 0 and 10%, and preferably between 4 and 6% for particles larger than 500 ?m in size, between 20 and 40%, and preferably between 25 and 35% for particles between 200 and 500 ?m in size, between 50 and 75% and preferably between 55 and 70% for particles smaller than 200 ?m in size; and 4) measuring the color, in a spectrocolorimeter, of the pulverized and sieved powder and determining the average value of the yellow (index “b”).

Abstract: A method for measuring the thermal stability of succinic acid includes the following steps: 1) preparing a succinic acid crystal powder having less than 1% residual water content; 2) placing 10 g of the crystal powder in an oven at 220° C. for 2 hours; 3) pulverizing and sieving the crystal powder processed in this way, such that the particle size distribution thereof is between 0 and 10%, and preferably between 4 and 6% for particles larger than 500 ?m in size, between 20 and 40%, and preferably between 25 and 35% for particles between 200 and 500 ?m in size, between 50 and 75% and preferably between 55 and 70% for particles smaller than 200 ?m in size; and 4) measuring the colour, in a spectrocolorimeter, of the pulverized and sieved powder and determining the average value of the yellow (index “b”).

Abstract: The invention relates to soluble highly branched glucose polymers, having a reducing sugar content of less than 1%, a level of ?-1,6 glucoside bonds of between 13 and 17% and an Mw having a value of between 0.9×105 and 1.5×105 daltons, characterized in that their branched chain length distribution profile consists of 70 to 85% of DP of less than 15, of 10 to 16% of DP of between 15 and 25 and of 8 to 13% of DP greater than 25.

Abstract: The invention relates to soluble highly branched glucose polymers, having a reducing sugar content of less than 1%, a level of ?-1,6 glucoside bonds of between 13 and 17% and an Mw having a value of between 0.9×105 and 1.5×105 daltons, characterized in that their branched chain length distribution profile consists of 70 to 85% of DP of less than 15, of 10 to 16% of DP of between 15 and 25 and of 8 to 13% of DP greater than 25.

Abstract: The present invention relates to a process for the purification of 1,3-propanediol from a fermentation medium of a 1,3-propanediol-producing microorganism, comprising 1,3-propanediol and fermentation coproducts consisting at least of glycerol, wherein the 1,3-propanediol-producing microorganism is separated from the other components of the fermentation medium to give a clarified aqueous solution, clarified aqueous solution is passed over a cation exchange resin to give at least one fraction comprising purified 1,3-propanediol and at least one fraction comprising the fermentation coproducts, and the 1,3-propanediol is recovered.