Abstract: A sugar-free boiled sweet containing at least one water-crystallizable polyol and having a high water-content and a glass transition temperature, measured for a specific water content, at least equal to 38.degree. C. The invention also relates to a process for the manufacture of this sugar-free hard boiled sweet.

Abstract: The invention relates to a new boiled sweet characterized in that it has a high water content and in that it contains, on a dry matter basis, less than 35% of sucrose and more than 65% of a composition of carbohydrates other than sucrose, and in that it has a glass transition temperature, measured for a specific water content, at least equal to 38.degree. C. The invention also relates to a process for the manufacture of this boiled sweet.

Abstract: The invention relates to a new grainy confectionery product obtained using an appropriate quantity of maltitol or xylitol relative to the total sweetening component. It also relates to a process for the manufacture of the said confectionery product.

Abstract: The invention relates to a relatively pure pulverulent mannitol, having a moderate and not excessive friability of between 40 and 80% in a Test I, a low apparent density of between 300 and 525 g/l for a particle size cut of between 100 and 200 microns and, additionally, a specific particle size in the sense that it contains less than 30% of particles with a size of less than 75 microns. This pulverulent mannitol possesses remarkable functional properties which make its use particularly recommended as sweetening agent, texturizing agent or additive excipient or vehicle in the food and pharmaceutical industries.

Abstract: The object of the present invention is an improved hard coating process using a polyol in powder form, enabling easy, speedy creation of a hard coating on the surface of a product. This process consists, on the one hand, in the application of a syrup containing at least 90% of a polyol chosen from sorbitol, maltitol, mannitol, xylitol, erythritol, lactitol and isomalt and, on the other hand, in the application, in powder form, of a quantity of powder which has a purity higher than 95% with respect to this same polyol; these applications being performed without carrying out a forced drying.

Abstract: The subject of the invention is a novel chewing-gum composition of improved organoleptic quality.This composition contains maltitol particles of purity greater than 95%, which are distributed within the composition such that at least 50% of them are smaller than 90 microns in size.The invention also relates to a process for the preparation of such a composition and the use of a pulverulent maltitol having very specific properties.

Abstract: The present invention relates to a process for coating with maltitol making it possible easily and rapidly to create a coating on the surface of a product. This process consists, on the one hand, of the application of a carbohydrate syrup, of a protein syrup or of steam and, on the other hand, of the application, in pulverulent form, of a quantity of maltitol powder which has a purity higher than 87%.

Abstract: The object of the present invention is an improved hard coating process using a polyol in powder form, enabling easy, speedy creation of a hard coating on the surface of a product. This process consists essentially of the application of a syrup containing at least 90% of a polyol chosen from sorbitol, maltitol, mannitol, xylitol, erythritol, lactitol and isomalt to a product, followed by, the application, in powder form, of a quantity of powder which has a purity higher than 95% with respect to this same polyol; these applications being performed without carrying out a forced drying.

Abstract: The subject of the invention is the use, as agent capable of controlling propagation of crystallization of maltitol present in a confectionery, of molecules having a molecular weight greater than 1,300. This use applies in particular to the preparation of boiled sugars and semicrystallized items.The invention also relates to the use, in confectionery, of a sweetening syrup crystallizable to maltitol, having a bimodal composition spectrum and comprising more than 3% of an agent for controlling propagation of crystallization of maltitol having a molecular weight greater than 1,300.

Abstract: The present invention relates to a new aerated and grainy confectionery product obtained by the use of a suitable amount of mannitol and/or of erythritol relative to the total sweetening component. It also relates to a process for manufacturing the said confectionery product.

Abstract: A method for extracting minor fatty compounds, particularly steroids, from biological matter by means of cyclodextrin. According to the method, the cyclodextrin is stirred into said biological matter in a water-containing reaction medium to allow the formation of inclusion complexes between the cyclodextrin and the minor fatty compounds, whereafter said complexes are separated from said matter, the amount of water present in the reaction medium being lower than 100 % wt. in relation to the matter to be treated. The temperature of the reaction medium and the amount of water present therein are such that the cyclodextrin is partially undissolved.

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.

Abstract: A method for extracting minor fatty compounds, partially steroids, from biological matter by means of cyclodextrin. According to the method, the cyclodextrin is stirred into said biological matter in a water-containing reaction medium to allow the formation of inclusion complexes between the cyclodextrin and the minor fatty compounds, whereafter said complexes are separated from said matter, the cyclodextrin being stirred in at a temperature such that the glycerides in said matter are in a congealed state.

Abstract: Improved process for manufacturing dairy products, characterized by the fact that it comprises the use of an effective amount of at least one of the gluconic and glucoheptonic ions at the latest at the time at which there is a risk of the occurrence of phagic attack of said ferments.

Abstract: The invention relates to a low-calorie chocolate containing:fat, preferably derived from cocoa,a sweetening mass,at least one emulsifier,and, optionally, desiccated defatted cocoa and/or a pulverulent milky product or a derivative thereof,characterized in that it has a total fat content of less than 32% by weight, preferably less than 31% by weight and still more preferably less than 29% by weight relative to all of the abovementioned ingredients, and in that the sweetening mass is based on at least one product chosen from the group consisting of crystallized maltitol of high purity, lactitol, hydrogenated isomaltulose and low-calorie saccharide polymers.

Abstract: The subject of the present invention is a sugar-free hard candy and a process which allows the manufacture of this candy. The sugar-free hard candy in accordance with the invention has a multilayer structure in which the external layer represents at most 35% of the candy, the said external layer consisting of at least two components A and B, component A being chosen from hydrogenated starch hydrolysates, xylitol, polymers of low-calorie saccharides or mixtures thereof, and component B being a weakly hygroscopic product.

Abstract: Process of refining mixtures obtained from treatments of fatty media with cyclodextrin and containing complexes of cyclodextrin substantially with lipophilic substances other than fatty acids, characterized in that the said mixture is successively subjected to a heat treatment in the presence of a solvent system containing water, the mixture thus treated is separated into different raffinates and the raffinates are recovered.

Abstract: Process of refining mixtures obtained from treatments of fatty media with cyclodextrin and containing complexes of cyclodextrin with lipophilic compounds of the fatty acid type, characterised by the fact that the said mixtures are subjected to a heat treatment at a temperature above 100.degree. C. in the presence of a solvent system containing water, that the various fractions or raffinates obtained from the heat treatment are separated and that these raffinates are recovered.

Abstract: Process for manufacturing products with a reduced content of sterols and particularly of cholesterol, characterized in that the starting material is composed at least in part of dairy cream and is in the form of an oil-in-water emulsion, and in that it consists essentially of:contacting the starting material with a sufficient amount of cyclodextrin to form inclusion complexes with the sterols present in the fat, so as to render them extractable;inverting the oil-in-water starting emulsion into a water-in-oil emulsion;extracting the complexes formed in whole or in part.

Abstract: The present invention relates to a process for preparing dairy products with a low content of sterols, particularly of cholesterol, characterized in that it consists essentially of contacting an oil-in-water emulsion comprising dairy fats with cyclodextrin in sufficient amount to form inclusion complexes with the sterols so that the latter can be extracted from the fat, and simultaneously or not, separating at least partly said complexes from the medium without inverting the starting oil-in-water emulsion.