Abstract: A process for coating food products, characterized in that the products are coated before they are cooked with an aqueous coating composition including a modified legume starch having an amylose content of less than 40%.

Abstract: The present invention relates to aqueous dispersions of at least one biodegradable polymer comprising an organic phase dispersed in a dispersing aqueous phase and free of volatile organic compounds, characterized in that the said organic phase comprises at least one viscosity-reducing agent with a solubility parameter of between 15 and 28 (J.cm?3)0.5, preferably between 16 and 23 (J.cm?3)0.5 and even more preferably between 18 and 21 (J.cm?3)0.5, and a hydrogen bonding parameter ?H of between 3.5 and 15 (J.cm?3)0.5, preferably between 4 and 13 (J.cm?3)0.5 and even more preferably between 5 and 10 (J.cm?3)0.5, and at least one biodegradable polymer in a polymer/viscosity-reducing agent weight ratio of from 99.8/0.2 to 60/40, preferably between 97/3 and 70/30 and more preferably between 92/8 and 70/30.

Abstract: A method for preparing granules of active substances containing food fibers which consists in granulating the active substances mixed with branched malto-dextrins having between 15 and 35% of 1-6 glucoside bonds, a reducing sugar content less than 20%, a polymolecularity index less than 5 and a number average molecular weight Mn equal or less than 4500 g/mol, the branched malto-dextrins constituting between 3 and 13 wt. % of the mixture to be granulated.

Abstract: The subject of the invention is an orodispersible solid pharmaceutical form characterized in that it comprises: granules consisting of lactose and starch which have been codried; at least one active substance. The subject of the invention is also the use of codried granules consisting of lactose and starch for the preparation of orodispersible solid pharmaceutical forms.

Abstract: The subject of the invention is a fiber-enriched low-calorie drink, characterized in that it comprises 1.5 to 90 g, by dry weight per liter of drink, or branched maltodextrins having between 15 and 35% of 1?6 glucoside linkages, a reducing sugar content of less than 20%, a polymolecularity index of less than 5 and a number-average molecular mass Mn at most equal to 4 500 g/mol, and in that it is stable to acidic pH and/or to heat. The subject of the invention is also the use of branched maltodextrins having between 15 and 35% of 1?6 glucoside linkages, a reducing sugar content of less than 20%, a polymolecularity index of less than 5 and a number-average molecular mass Mn at most equal to 4 500 g/mol, in order to replace all or part of the sugars in a low-calorie drink.

Abstract: A liquid maltitol composition, characterized in that the composition has, the contents being expressed by weight relative to the dry matter content of the composition: a content of 94 to 98 % of maltitol, a content of 0.2 to 3 % of sorbitol, a content of 0.1 to 3 % of maltotriitol and of at least one polyol having a degree of polymerisation equal to 3 (DP3) chosen from panitol, isomaltotriitol, and isopanitol, said content corresponding to the equation (1): ( R ) = content ? ? of ? ? maltotriitol total ? ? content ? ? of ? ? DP3 ? ? polyols × 100 < 10 a dry matter content of between 70 to 85 %. The composition may be used in products such as confectionery products and in particular in chewing gums and hard coating layers.

Abstract: A method for preparing granules of active substances containing food fibers which consists in granulating the active substances mixed with branched malto-dextrins having between 15 and 35% of 1-6 glucoside bonds, a reducing sugar content less than 20%, a polymolecularity index less than 5 and a number average molecular weight Mn equal or less than 4500 g/mol, the branched malto-dextrins constituting between 3 and 13 wt. % of the mixture to be granulated.

Abstract: A process for coating food products, characterized in that the products are coated before they are cooked with an aqueous coating composition including a modified legume starch having an amylose content of less than 40%.

Abstract: The present invention relates to aqueous dispersions of at least one biodegradable polymer comprising an organic phase dispersed in a dispersing aqueous phase and free of volatile organic compounds, characterized in that the said organic phase comprises at least one viscosity-reducing agent with a solubility parameter of between 15 and 28 (J.cm?3)0.5, preferably between 16 and 23 (J.cm?3)0.5 and even more preferably between 18 and 21 (J.cm?3)0.5, and a hydrogen bonding parameter ?H of between 3.5 and 15 (J.cm?3)0.5, preferably between 4 and 13 (J.cm?3)0.5 and even more preferably between 5 and 10 (J.cm?3)0.5, and at least one biodegradable polymer in a polymer/viscosity-reducing agent weight ratio of from 99.8/0.2 to 60/40, preferably between 97/3 and 70/30 and more preferably between 92/8 and 70/30.

Abstract: The invention relates to a sugar-free confectionery, characterized in that it comprises a sweetening mass comprising branched maltodextrins having between 15 and 35% of 1→6 glucoside linkages, a reducing sugar content of less than 20%, a polymolecularity index of less than 5 and a number-average molecular mass Mn at most equal to 4500 g/mol and at least one polyol chosen from the group consisting of erythritol, mannitol and maltitol, the said branched maltodextrins constituting from 0.5 to 75% of the sweetening mass, and the said polyol constituting at most 13.5% and preferably at most 10% of the sweetening mass which it comprises.

Abstract: The subject of the invention is an orodispersible solid pharmaceutical form characterized in that it comprises:

Abstract: The invention relates to a liquid maltitol composition, characterized in that it has, the contents being expressed by weight relative to the dry matter content of the composition: a content of 94 to 98% of maltitol, a content of 0.2 to 3% of sorbitol, a content of 0.

Abstract: The subject of the invention is an orodispersible solid pharmaceutical form characterized in that it comprises:

Abstract: The subject of the invention is a fiber-enriched low-calorie drink, characterized in that it comprises 1.5 to 90 g, by dry weight per liter of drink, or branched maltodextrins having between 15 and 35% of 1→6 glucoside linkages, a reducing sugar content of less than 20%, a polymolecularity index of less than 5 and a number-average molecular mass Mn at most equal to 4 500 g/mol, and in that it is stable to acidic pH and/or to heat. The subject of the invention is also the use of branched maltodextrins having between 15 and 35% of 1→6 glucoside linkages, a reducing sugar content of less than 20%, a polymolecularity index of less than 5 and a number-average molecular mass Mn at most equal to 4 500 g/mol, in order to replace all or part of the sugars in a low-calorie drink.

Abstract: The subject of the invention is fiber-enriched table sweeteners, characterized in that they comprise from 3 to 99%, and preferably from 10 to 95% by weight of branched maltodextrins having between 15 and 35% of 1→6 glucoside linkages, a reducing sugar content of less than 20%, a polymolecularity index of less than 5 and a number-average molecular mass Mn at most equal to 4500 g/mol, and in that they are stable under acidic conditions. The invention also relates to the method for preparing them.

Abstract: The invention relates to a sugar-free confectionery, characterized in that it comprises a sweetening mass comprising branched maltodextrins having between 15 and 35% of 1→6 glucoside linkages, a reducing sugar content of less than 20%, a polymolecularity index of less than 5 and a number-average molecular mass Mn at most equal to 4500 g/mol and at least one polyol chosen from the group consisting of erythritol, mannitol and maltitol, the said branched maltodextrins constituting from 0.5 to 75% of the sweetening mass, and the said polyol constituting at most 13.5% and preferably at most 10% of the sweetening mass which it comprises.

Abstract: The subject of the invention is a process for manufacturing fiber-enriched fruit-based compositions, comprising the step consisting in incorporating 1 to 30%, preferably 2 to 20%, and still more preferably 2.5 to 15% by weight, relative to the finished product, of branched maltodextrins having between 15 and 35% of 1→6 glucoside linkages, a reducing sugar content of less than 20%, a polymolecularity index of less than 5 and a number-average molecular mass Mn at most equal to 4500 g/mol. The subject of the invention is also a fiber-enriched fruit-based composition, comprising 1 to 30%, preferably 2 to 20% and still more preferably 2.5 to 15% by weight, relative to the finished product, of the said branched maltodextrins.

Abstract: The invention relates to a new hard crystalline coating based on a specific mixture of polyols. It exhibits, in particular, the characteristic of having an improved crunchiness compared with the coatings known in the prior art. The subject of the invention is also a process for producing this specific coating and an improved process for hard coating based on xylitol, maltitol or lactitol or mixtures thereof.

Abstract: The invention relates to a novel pulverulent hydroxypropyl-.beta.-cyclodextrin compound having a centered particle size free of fine particles and an appreciably improved capacity to dissolve in aqueous medium. The compound also has good flowability and has the advantage of being compressible. The invention also relates to a process for the preparation of this pulverulent hydroxypropyl-.beta.-cyclodextrin compound.

Abstract: The present invention relates to a directly compressible pulverulent composition based on xylitol, characterized in that it has a compressibility, determined in a test A, above 70N. The invention also relates to the process of fabrication of the said directly compressible pulverulent composition and the use of the said composition for the fabrication of tablets or articles of confectionery, in particular of the chewing gum type.