Abstract: Novel food products to be consumed, preferably in the form of snacks, distinct in that they are fat-free, non-allergenic, and have a texture very similar to dried fruit, such as peanuts. In particular, the novel non-allergenic snacks are obtained by compressing specific vegetable proteins, preferably vegetable proteins and more preferably pea proteins.

Abstract: A method for producing a chewing-gum composition containing a powdery composition of maltitol, by introducing into the composition at least one anti-caking agent, preferably having a specific surface BET of at least 200 m2/g. The hardness of the chewing-gum thus obtained is increased, such an increase being desirable, for example, for preventing the deformation of centers to be sugar-coated in the sugar-coating turbines or improving the stick-packaging rates. The anti-caking agent is either introduced as a direct additive into the chewing-gum in like manner as the powdery maltitol composition, or as part of a mixture of the anti-caking agent and the powdery maltitol composition.

Abstract: A method for producing chewing-gum compositions containing xylitol introduced in the form of a powder as polyol, by introducing into the compositions at least one anti-caking agent, preferably having a specific surface BET of at least 200 m2/g. The hardness of the chewing-gum thus obtained is increased, such an increase being desirable, for example, for preventing the deformation of centers to be sugar-coated in the sugar-coating turbines or improving the stick-packaging rates. The anti-caking agent is previously mixed with the powdery xylitol, and the mixture may be provided in the form of a powdery composition of xylitol and the anti-caking agent.

Abstract: A pulverulent crystalline maltitol composition, is characterized in that it has a laser volume mean diameter between 10 and 150 ?m; in that it has a maltitol content between 80 and 99.9% by weight; in that at least 50% by weight of its particles flow through a sieve having a cut-off threshold of 2000 ?m according to a test A1; in that at least 35% by weight of its particles flow through a sieve having a cut-off threshold of 2000 ?m according to a test A2; and in that it includes from 0.1 to 20% by weight of at least one water-insoluble anti-caking agent, the anti-caking agent having a hygroscopicity, determined according to the test B, between 2.5 and 25%. This composition is not subject to caking, and finds applications in the food and pharmaceutical fields.

Abstract: A method of using at least one anti-caking agent, preferably one with a specific surface area BET of at least 20 m2/g for manufacturing chewing gum compositions including at least sorbitol in powdered form as a sweetener. The hardness of chewing gums obtained from these compositions is increased, such an increase being desirable, for example to avoid deforming the centres to be coated in the coating turbines or to improve stick packaging speeds. The anti-caking agent is either introduced as an additive directly into the chewing gum, or mixed with the powdered sorbitol beforehand.

Abstract: Disclosed is a powder composition of mannitol crystals, produced by: (i) the crystallization of mannitol in a solvent; followed by (ii) a step of separating the crystals from the resulting crystal suspension; (iii) a step of drying the crystals; and (iv) a selection step, the composition having a particle size distribution, as determined by laser particle sizing, of 72 to 99.9 vol % of particles having a particle size greater than 75 ?m, of 0.1 to 60 vol % of particles larger than 250 ?m, and a mean diameter of between 100 and 300 ?m. Also described is a method for producing such a composition by a step of crystallizing a mannitol syrup followed by drying the mannitol crystals, a step of selecting particles, and a step of collecting a fraction of the powder composition including 72 to 99.9% of particles having a particle size greater than 75 ?m.

Abstract: The present invention relates to microalgal flour granules, and optionally, lipid-rich microalgal flour.

Abstract: Method of producing granulated maltitol, including the stages: preparing maltitol syrup having less than 50 wt.% dry matter and greater than 70 wt.% maltitol, introducing to a fluidized air bed granulator, a pulverulent bed of crystallized maltitol with a concentration at least equal to 99 wt.% and a mean diameter between 30 and 100 ?m, controlling the air inlet temperature between 100 and 120° C. and air velocity between 1 and 2 m/s, fine spraying the maltitol syrup into the granulator, at between 35 and 45° C., onto the moving pulverulent bed; the bed being between 30 and 60° C.; the mass of the bed representing constantly at least 2.5 times the mass of the sprayed syrup, drying, after fine spraying, by raising the air temperature below the melting point of maltitol to obtain a bed temperature between 70 and 80° C., cooling the granulated maltitol to at most 25° C. and collecting.

Abstract: A chewing gum production method includes a step in which the ingredients are mixed together, a mixture-extrusion step, a dusting step using a dusting powder, a sheeting step and a shaping/cutting step. The dusting powder includes a powder composition of agglomerates of crystals, the powder composition including at least one polyol. The resulting chewing gum is also described.

Abstract: Disclosed is a method of production of chewing gum including a step of mixing the ingredients, a step of extrusion of the mixture, a step of dusting with a dusting powder, a rolling step and a forming-cutting step, wherein the dusting powder includes a pulverulent composition containing from 28% to 0.1%, preferably from 25% to 1% of particles of diameter below 75 ?m and of hygroscopicity between 0.01 and 5%, the pulverulent composition including at least one polyol. Also disclosed is the chewing gum obtained by application of the method.

Abstract: Disclosed is a powder composition of mannitol crystals, produced by: (i) the crystallization of mannitol in a solvent; followed by (ii) a step of separating the crystals from the resulting crystal suspension; (iii) a step of drying the crystals; and (iv) a selection step, the composition having a particle size distribution, as determined by laser particle sizing, of 72 to 99.9 vol % of particles having a particle size greater than 75 ?m, of 0.1 to 60 vol % of particles larger than 250 ?m, and a mean diameter of between 100 and 300 ?m. Also described is a method for producing such a composition by a step of crystallizing a mannitol syrup followed by drying the mannitol crystals, a step of selecting particles, and a step of collecting a fraction of the powder composition including 72 to 99.9% of particles having a particle size greater than 75 ?m.

Abstract: A pulverulent crystalline maltitol composition, is characterized in that it has a laser volume mean diameter between 10 and 150 ?m; in that it has a maltitol content between 80 and 99.9% by weight; in that at least 50% by weight of its particles flow through a sieve having a cut-off threshold of 2000 ?m according to a test A1; in that at least 35% by weight of its particles flow through a sieve having a cut-off threshold of 2000 ?m according to a test A2; and in that it includes from 0.1 to 20% by weight of at least one water-insoluble anti-caking agent, the anti-caking agent having a hygroscopicity, determined according to the test B, between 2.5 and 25%. This composition is not subject to caking, and finds applications in the food and pharmaceutical fields.

Abstract: The present invention relates to a granulated sorbitol of essentially ? crystalline form and having a high sorbitol content, characterized in that it has a specific surface area, determined according to the BET method, of greater than or equal to 2 m2/g, preferably of between 2.2 and 4 m2/g, and even more preferably of between 2.5 and 3.5 m2/g, a compressibility of between 200 and 400 N, preferably of between 250 and 350 N, and a volume-average diameter, measured by laser diffraction particle sizing using a dry-system module, of between 260 and 1000 ?m, preferably of between 260 and 500 ?m, and even more preferably of between 260 and 350 ?m.

Abstract: The invention relates to a granulated maltitol of concentration greater than or equal to 97%, preferably between 98 and 99%, characterized in that it has a water content less than 1%, preferably less than 0.5%, more preferably less than or equal to 0.4%, a compressibility greater than or equal to 300 N, preferably between 300 and 500 N, and a hygroscopicity less than or equal to 2.5%, preferably between 0.15 and 2.5%.

Abstract: The invention relates to granulated pea protein composition characterised in that the protein content expressed in terms of a dry substance ranges from 70 to 95% by dry weight, preferably from 70 to 90% by dry weight, more preferably from 80 to 85% by dry weight, a mean diameter ranges from 150 to 300 ?m, a compressibility value determined by the HOSOKAWA method ranges from 5 to 15%, preferably from 8 to 13% and a tamped density determined by the HOSOKAWA method ranges from 0.450 and 0.650 g/ml, preferably from 0.550 and 0.650 g/ml. The method for producing said granulated pea protein composition, the use thereof in the form of a raw material for producing textured pea proteins and the thus obtainable textured pea proteins are also disclosed.

Abstract: The invention relates to a process for preparing beta-cyclodextrin which is of high compressibility and which is stable over time, characterized in that it comprises a step of dehydrating hydrated beta-cyclodextrin to a water content of less than 6%, preferably less than 4% and more preferably still less than or equal to 2% by weight, followed by forced rehydration to a water content greater than 10%, preferably greater than 12% and more preferably still greater than or equal to 13% by weight.

Abstract: The present invention concerns pulverulent mannitol characterized in that it has an average diameter of between 60 and 200 &mgr;m, preferably of between 80 and 180 &mgr;m, a packed density, determined according to a Test A, of between 0.65 and 0.85 g/ml, preferably of between 0.7 and 0.8 g/ml and a flow factor of at least 60, preferably of between 60 and 90a process for obtaining and using the said pulverulent mannitol as an excipient in preparations intended in particular for the pharmaceutical field, and especially as a powder for filling hard capsules.

Abstract: The invention relates to a dextrose in powder form,. characterised in that it has a dextrose content at least equal to 99%, an &agr; crystalline form content at least equal to 95%, a water content at most equal to 1% and a compressibility, determined according to a test A, at least equal to 80 N, preferably in the range 100 N and 200 N. The invention also relates to the use of said dextrose in powder form as a sweetener or excipient, particularly in food or pharmaceutical compositions, for example, for the preparation of confectionery or of tablets to be sucked, chewed, dissolved or swallowed.

Abstract: The invention relates to a pulverulent sorbitol, characterized in that it exhibits a hygroscopicity value, determined according to a test A, of less than 2%, preferably of less than 1.7%, and a specific surface, determined according to the BET method, at least equal to 2 m2/g, preferably at least equal to 2.2 m2/g, and also relates to its process of preparation.

Abstract: The invention relates to a dextrose hydrate in powder form, having a dextrose content at least equal to 98%, an &agr; crystalline form content at least equal to 95%, a water content greater than 1%, a compressibility determined according to a test A, at least equal to 70 N. The invention also relates to a process for the preparation thereof and to the use of said dextrose hydrate in powder form as a sweetener, osmotic agent, nutrient or excipient, particularly in compositions intended for the food, pharmaceutical, chemical and agrochemical sectors.