Abstract: A confection is formed of a mixture including at least one first simple carbohydrate, at least one non-hygroscopic second simple carbohydrate, and at least one hydrocolloid. In some embodiments, the non-hygroscopic second simple carbohydrate includes disaccharides, trisaccharides, or combinations thereof. In some embodiments, the hydrocolloid includes a starch hydrolysate having a dextrose equivalent less than 36, and the confection is substantially free of starch hydrolysates having a dextrose equivalent of 36 or greater. In some embodiments, the confection is a hard candy. A method of making a confection includes mixing at least one first simple carbohydrate, at least one non-hygroscopic second simple carbohydrate, and at least one hydrocolloid to form a mixture. The method also includes heating the mixture, cooking the mixture to a predetermined moisture content, and cooling and working the mixture to form the confection comprising the mixture.

Abstract: A comestible article is disclosed that employs finely ground demulcent particles of a median particle size such that the demulcent is not readily perceived by the human tongue and in which the demulcent granules are not fully hydrated. As a result of the small particle size and lack of being fully hydrated during production, the demulcent particles exhibit faster and greater levels of hydration upon consumption, leading to quicker and more complete relief.

Abstract: A comestible article is disclosed that employs finely ground demulcent particles of a median particle size such that the demulcent is not readily perceived by the human tongue and in which the demulcent granules are not fully hydrated. As a result of the small particle size and lack of being fully hydrated during production, the demulcent particles exhibit faster and greater levels of hydration upon consumption, leading to quicker and more complete relief.

Abstract: Compositions which provide slowly digestible starch and a source of fermentable dietary fiber. Microparticles in which starch is entrapped in a crosslinked matrix to provide dietary benefit. Such microparticles are used to deliver glucose to targeted regions in the small intestine for beneficial physiological effects, and fermentable dietary fiber to the colon to improve colon health and to treat diseases of the colon. Microparticles can be employed to selectively deliver fermentable dietary fiber to targeted portions of the colon.

Abstract: Compositions which provide slowly digestible starch and a source of fermentable dietary fiber. Microparticles in which starch is entrapped in a crosslinked matrix to provide dietary benefit. Such microparticles are used to deliver glucose to targeted regions in the small intestine for beneficial physiological effects, and fermentable dietary fiber to the colon to improve colon health and to treat diseases of the colon. Microparticles can be employed to selectively deliver fermentable dietary fiber to targeted portions of the colon. A method for making the microparticles is provided as well as methods for using the microparticles for controlled digestion of starch on ingestion in the small intestine and methods for using the microparticles to deliver dietary fiber. The microparticles with entrapped starch provide a low glycemic index and extended glucose release in food products and food ingredients.