Abstract: A sweetener syrup comprising at least 80% wt/wt dissolved solids of an indigestible maltodextrin with the remainder of the dissolved solids comprising saccharides and oligosaccharides and wherein a ratio of trisaccharides to monosaccharides plus disaccharides is at least 1.2 to 1. Excluding the indigestible maltodextrin, trisaccharides are the dominant saccharides in the syrup typically being 30%-42% and the combination of monosaccharides and disaccharides are less than 25%. Such syrups allow the preparation of food products, illustrated by food bars, that have less than 1 g sugar per 60 g serving size. Such food bars also have prolonged shelf life. Other food products exemplified are pudding and ketchup, that can have FDA nutrition label suitable for reduced sugar claims.

Abstract: In each of its various embodiments, the present invention discloses extruded products containing a dextrin product.

Abstract: A process for producing a sustained release starch product comprises (1) combining and mixing starch, hydrocolloid, and water to form a starch material, and (2) drying the starch material to form a starch product. The dried starch product optionally can be milled to the desired particle size.

Abstract: An edible composition comprises (1) a starch-derived soluble fiber composition that comprises oligosaccharides that are digestion resistant, oligosaccharides that are slowly digestible, or a combination thereof, and (2) at least one material selected from fructose, sorbitol, pullulan, a non-nutritive high-intensity sweetener, and combinations of any two or more thereof.

Abstract: A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises producing an aqueous composition that comprises at least one oligosaccharide and at least one monosaccharide by saccharification of starch, membrane filtering the aqueous composition to form a monosaccharide-rich stream and an oligosaccharide-rich stream, and recovering the oligosaccharide-rich stream. Alternatively, the oligosaccharide composition can be produced by a process that comprises heating an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and that has a solids concentration of at least about 70% by weight, to a temperature of at least about 40° C.