Abstract: Method for controlling the amount of feedstuff ingested by steers and heifers provided with feedstuff ad libitum without decreasing the rate of weight gain. In this method, steers and heifers are fed sorbitol, preferably in an amount of from 10 g to 250 g per day, to control the amount of feedstuff ingested without reducing rate of gain.

Abstract: A method for feeding ruminants being fattened for meat production, a feed supplement and a complete feed for ruminants. In the method for feeding ruminants, the ruminants are fed sorbitol and at least one ionophore antibiotic in addition to their normal feedstuff. The feed supplement contains sorbitol and at least one ionophore antibiotic together with a carrier. The complete feed contains sorbitol and at least one ionophore antibiotic in addition to a normal feedstuff for ruminants. Feeding of sorbitol and at least one ionophore antibiotic to ruminants in addition to their normal feedstuff significantly improves feed efficiency.

Abstract: The invention relates to a fermentation process. This process is characterized by the fact that recourse is had, as a proteinic nutrient substance introduced into the fermentation medium, to an effective amount of potato protein obtained by coagulation from red waters.

Abstract: Low alcohol beer is produced by a process wherein a portion of malt is replaced with a hydrogenated starch hydrolyzate. The hydrolyzate is preferably added before boiling of wort in the presence of hops in a amount to provide a final beer with 0.1 to 2% by weight hydrolyzate. The hydrolyzate has between 0.1 and 35% substances of DP 1, between 0.1 and 45% substance of DP 2, less than 45% substances greater than DP 20, and a remainder of substances of DP 3 to 20.

Abstract: Composition for forming on an article a temporary protective covering and applicable in the form of an aqueous solution or dispersion, comprising at least one starch or starch derivative and at least one wetting agent.

Abstract: A process for the production of crystalline dextrose monohydrate in which the mass M subjected to crystallization traverses from above downwards continuously and under malaxation, a vessel inside which it is subjected to a temperature gradient globally decreasing from above downwards. The crystalline mass is recovered continuously at the lower part of the vessel, means being provided to take up at the intermediate level a fraction of the mass and to recycle it to a level situated in the vicinity of the upper end of the vessel.

Abstract: Wet-end cationic additive for the manufacture of paper, comprising a mixture of at least one cationic cereal starch and at least one cationic tuber starch.

Abstract: A composition for inhibiting corrosion by water of metal substrates comprises zinc gluconate or glucoheptonate and at least one water-soluble inorganic polyphosphate.

Abstract: Syrup for candying having the following composition:______________________________________ total fructose content < 17.5% dextrose content < 35% maltose content < 25% content of polysaccharides of DP > 20 < 2%, ______________________________________the complement of 100% being constituted by saccharides of degree of polymerization ranging from 3 to 20.

Abstract: This invention relates to a starch hydrolysate which can be optionally hydrogenated as well as the process for preparing said hydrolysate and uses thereof.Its glucidic spectrum corresponds to:a content of monosaccharides (DP=1) less than 14%,a content of disaccharides (DP=2) less than 35%, preferably less than 20%,a content of oligosaccharides of DP 4 to DP 10 ranging from 42% to 70%, preferably from 42 to 60%, the oligosaccharides of DP 5 to DP 7 representing by themselves a proportion preferably higher than 25% and more preferably higher than 30%,a content of polysaccharides of DP higher than 10, less than 32%, and preferably less than 25%.The hydrolysate is useful in the preparation notably of human foodstuff.

Abstract: The invention relates to a process for continuous separation of mixtures of sugars and/or polyols. The mixture is fed to an installation comprised of at least 3 adsorbent filled columns connected in series. The columns represent absorption, enrichment and desorption zones respectively. The process provides for the continuous sequential operation of the columns as absorption, enrichment and desorption zones.

Abstract: Process for hard coating with sorbitol. On the one hand, a sorbitol syrup having a concentration of 60 to 85% by weight is supplied on a moving bed of cores to be coated and, on the other hand, the temperature prevailing in the bed is kept at a value comprised between 50.degree. and 10.degree. C. The present coating process applies conveniently to cores of the "without sugar" type in the field of confectionery and pharmaceutical products.

Abstract: Substitute for sugar, i.e. for saccharose, said substitute being constituted by sorbose.

Abstract: The invention relates to noncariogenic and sugarless chewing gum, and a process for manufacturing it.The chewing gum according to the invention is constituted by gum, by an aqueous softening agent and by one or several solid sweetening agents, of which notably mannitol, wherein the aqueous softening agent is at least partly constituted by a hydrogenated starch hydrolysate containing:less than 3% of polyols of DP higher than 20,less than 60% of maltitol (DP 2) andless than 19% of sorbitol (DP 1),the balance to 100 being constituted by a mixture of polyols of DP 3 to 20, the content of the final chewing gum in hydrolysate being from 5 to 35% in weight, preferably from 10 to 30% by weight, whereas its mannitol content decreases when the content of hydrolysate increases.

Abstract: The invention relates to a corn-steeping process. In this process the temperature of the steeping water decreases from silo to silo and the cycling ratio is comprised between 0.8 and 1.2 m.sup.3 per ton of commercial corn.The Corn-Steep obtained can be applied especially in the manufacture of penicillin.

Abstract: The invention relates to a non-cariogenic hydrogenated starch hydrolysate as well as to a process for preparing it.The starch hydrolysate according to the invention comprises:less than 3% by weight of polyols of DP higher than 20;less than 60% by weight of maltitol (DP 2);less than 19% by weight of sorbitol (DP 1), the balance to 100 being constituted by polyols of DP 3 to 20.This starch hydrolysate can be used in food products as a sweetening non-cariogenic agent.

Abstract: The invention relates to a process for the recovery of .alpha.-hydroxy- and .alpha.-amino-carboxylic acids from sugary media containing them.According to the process of the invention:in a first phase, the mixture from which it is proposed to recover the .alpha.-hydroxy- or .alpha.-amino-carboxylic acid and which contains the latter in the form of its calcium salt is contacted with a cationic resin in the calcium form for a sufficient time to reach optimal adsorption of said calcium salt and then,in a second phase, the previously saturated resin is eluted by resorting to water.The process according to the invention enables the quantitative production of a pure calcium salt.

Abstract: The invention relates to a non-cariogenic hydrogenated starch for confectionery and process for preparing this hydrolysate. This hydrogenated starch hydrolysate comprises a content of polyols of DP higher than 20 which is sufficiently low for the cariogenic character of these polyols not to be troublesome and a content of low molecular weight products, which is sufficiently low for their presence not to interfere with the applicability of said hydrolysates in confectionery. The hydrogenated starch hydrolysate can be used in the manufacture of "hard candies" and chewing gums.

Abstract: Insoluble enzymatically active particles are produced by forming an intimate mixture of a jellifying protein such as gelatin and microbial cells containing an enzyme such as glucose isomerase, passing the mixture through a die to produce threads, passing the threads into cold water to jellify the threads, contacting the jellified threads with a crosslinking agent and cutting the resultant crosslinked threads into pieces.

Abstract: Potato pulp as component in the manufacture of foods such as fruit compotes, marmalades, sauces and tomato-based preparations, fruit-juices and fruit-based drinks, confectionery and fruit pastry.