Abstract: Disclosed is pearl sugar, having a biggest dimension between 5.6 and 8.0 mm, and a dissolution time at 20° C. lying between 3 minutes and 8 minutes, or a biggest dimension of smaller than 5.6, and a dissolution time at 20° C. lying between 1 minute and 3 minutes and 30 seconds. The invention further relates to a process for the preparation of pearl sugar, using a sugar-containing raw material which is brought to a moisture content lying between 0.5 and 4.0 wt. %, an average size of between 0.40 and 1.20 mm, and whereby at most 2 wt. % of particles have a size of at most 0.20 mm.

Abstract: A porcelain enamel composition may include a glass component including: at least one alkali oxide in an amount ranging from about 6 to 21 wt %, SiO2 in an amount ranging from about 20 to 50 wt %, ZnO in an amount ranging from about 0.1 to 10 wt %, Al2O3 in an amount ranging from about 5 to 20 wt %, B2O3 in an amount ranging from about 0.1 to 20 wt %, and P2O5 in an amount ranging from about 5 to 30 wt %, all weight percentages expressed relative to the enamel composition. Methods of using such compositions and formed products are also described.

Abstract: A porcelain enamel composition may includes a glass component including: at least one alkali oxide in an amount ranging from about 6 to 21 wt %, SiO2 in an amount ranging from about 20 to 50 wt %, ZnO in an amount ranging from about 0.1 to 10 wt %, AI2O3 in an amount ranging from about 5 to 20 wt %, B2O3 in an amount ranging from about 0.1 to 20 wt %, and P2O5 in an amount ranging from about 5 to 30 wt %, all weight percentages expressed relative to the enamel composition. Methods of using such compositions and formed products are also described.

Abstract: A low density fructan having a loose density equal or less than 0.35 g/ml to a composition which comprises intimately associated with the fructan one or more of maltodextrins, polydextrose, sucrose, polyols and high intensity sweeteners. Also provided is a method for preparing the fructan and the composition, and a composition which presents instant dispersion properties in aqueous medium.

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.