Abstract: There is disclosed a proteinaceous food composition, preferably in the shape or form of a bar. The food composition comprises protein, erythritol, maltitol syrup, glycerol, inulin, and maltodextrin. Other ingredients may be incorporated, as desired, such as artificial sweeteners, flavors, vitamins, minerals, and sources of calcium. Also disclosed is a process for preparing the proteinaceous food composition.

Abstract: A novel no sugar-added soft serve ice cream composition is disclosed comprising erythritol, full fat milk, cream, skim milk, stabilizers, egg yolk, vanilla extract, sucralose, and a component selected from maltodextrin, alkalized cocoa powder, chocolate liquor, or a blend of cocoa powder and chocolate liquor. Also disclosed is a process for producing the no sugar-added, erythritol-containing soft serve cream compositions.

Abstract: A confectionery composition that has a relatively low caloric content and includes erythritol and an fructo-oligosaccharide component is disclosed. The composition may also include isomalt, polydextrose and/or a high protein material. The composition generally contains very low levels of sugars, such as sucrose, and preferably is substantially free of sugars altogether. The composition typically includes a sufficient amount of fructo-oligosaccharide (“FOS”) and/or other components to substantially neutralize the cooling effect of erythritol present.