Abstract: The invention relates to a method for processing a starch hydrolysate, in which at least one legume species is provided. This is separated into a first fraction and a second fraction by a sift grinding process of the provided at least one legume species. Thereby, the first fraction comprises a higher protein content than the second fraction. In the second fraction, a proportion of the starch contained in the provided at least one legume species is at least 40% by weight. The second fraction is processed to produce a starch hydrolysate which, after hydrolysis, comprises a protein content in the range of 5% to 30% by weight.

Abstract: The invention relates to processes for producing hard sweets from isomalt while maintaining strict pHs, and also to mixed compositions containing isomalt and optionally pH buffer substances having a defined pH.

Abstract: The process for the enzymatic processing of the third phase of dough separation containing both B-starch and the soluble flour components is effected by adding, after the usual mechanical separation of A starch and gluten, amylases and hemicellulases to the third phase of dough separation, immediately heating at temperatures of from 55 to 75° C., preferably 60 to 70° C., and immediately concentrating by evaporation following saccharification and pentosane partial hydrolysis. The thus obtained product can be advantageously employed as a partial or complete substitute of dairy raw materials or vegetable carbohydrates in animal feeds, food products and ices.