Abstract: The present invention relates to a composition comprising glucose oligosaccharide and a process for making such. The present invention further relates to a composition comprising glucose oligosaccharide for use in the treatment of an animal. The present invention further relates to the use of a composition comprising glucose oligosaccharide to improve the growth performance of an animal. The present invention further relates to the use of a composition comprising glucose oligosaccharide to improve the immune system modulation of an animal.

Abstract: The invention relates to a carbohydrate composition characterized in that it has a dextrose equivalence of from 20 to 25 and further characterized in that it has a fibre content of from 10 to 90% by weight of the composition on dry basis. The invention further relates to a process for making a carbohydrate composition. Further the invention relates to a food, feed, pet food, pharmaceutical, cosmetic and industrial products comprising the carbohydrate composition of the present invention and other ingredients and to the use of the carbohydrate composition of the present invention.

Abstract: The present invention relates to a steeping process for reducing the phytate in kernels of cereals and/or pulses using endogenous phythase. The kernels are steeped in water whilst avoiding germination and then dried. The steeped kernels and/or flour made therefrom are used in food, feed, pet-food, and/or cosmetics.

Abstract: The invention relates to a process for purifying syrups. The process comprises removing charged components from the syrup by passing said syrup through a capacitive deionization cell. The present invention further relates to the use of capacitive deionization to recover charged components from syrups. In particular the syrups are mannose, fructose and sorbitol containing syrups.

Abstract: The invention relates to a carbohydrate composition characterized in that it has a dextrose equivalence of from 20 or more and further characterized in that it has a fibre content of from 10 to 90% by weight of the composition on dry basis. The invention further relates to a process for making a carbohydrate composition. Further the invention relates to a food, feed, pet food, pharmaceutical, cosmetic and industrial products comprising the carbohydrate composition of the present invention and other ingredients and to the use of the carbohydrate composition of the present invention.

Abstract: The invention relates to a carbohydrate composition characterized in that it has a dextrose equivalence of from 20 to 25 and further characterized in that it has a fibre content of from 10 to 90% by weight of the composition on dry basis. The invention further relates to a process for making a carbohydrate composition. Further the invention relates to a food, feed, pet food, pharmaceutical, cosmetic and industrial products comprising the carbohydrate composition of the present invention and other ingredients and to the use of the carbohydrate composition of the present invention.

Abstract: The present invention relates to a steeping process for reducing the phytate in kernels of cereals and/or pulses using endogenous phythase. The kernels are steeped in water whilst avoiding germination and then dried. The steeped kernels and/or flour made therefrom are used in food, feed, pet-food, and/or cosmetics.

Abstract: The present invention relates generally to fat replacers and their use in various food products. Aspects of the disclosure are particularly directed to oligodextran-based fat replacers that are lower in calories, heat stable, and increase fiber. They can either be used alone or in combination with other additives to decrease the fat content while maintaining good organoleptic properties.

Abstract: The invention relates to a process for purifying syrups. The process comprises removing charged components from the syrup by passing said syrup through a capacitive deionization cell. The present invention further relates to the use of capacitive deionization to recover charged components from syrups. In particular the syrups are mannose, fructose and sorbitol containing syrups.

Abstract: Disclosed are methods for the chromatographic separation of rebaudioside A from stevioside in glycoside solutions that are derived from stevia. The chromatographic separation may be an adsorb/desorb type of chromatographic separation or a fractionation type of chromatographic separation.

Abstract: The present invention relates to a composition comprising fat and sweetener. The fat is present in an amount from 40% w/w to 65% w/w and the sweetener is present in an amount from 30% w/w to 60% w/w. The composition is useful as fat filling in various food products, in particular in confectionery and bakery applications. The preferred use of the composition is to provide a cooling effect to food products, in particular to chocolate.

Abstract: The present invention relates to a coated product comprising a core and a hard coating surrounding the core, wherein the hard coating is composed of at least one coating layer, which comprises erythritol, maltodextrin and one or more crystallization modifiers, preferably carrageenan.

Abstract: The present invention relates to selected from the group consisting of hard candies, brittle, caramel, and toffee, preferably hard candies containing maltodextrin, and at least 93% w/w erythritol preferably at least 95% w/w erythritol, more preferably at least 97% w/w erythritol.

Abstract: This disclosure pertains to a sweetener composition having reduced bitter off taste. Also disclosed are methods of making a sweetener composition of the present invention and food products using the sweetener composition.

Abstract: The present invention relates generally to fat replacers and their use in various food products. Aspects of the disclosure are particularly directed to oligodextran-based fat replacers that are lower in calories, heat stable, and increase fiber. They can either be used alone or in combination with other additives to decrease the fat content while maintaining good organoleptic properties.

Abstract: The present invention relates to a coated food composition comprising a food product and a coating, wherein the coating comprises a mixture of erythritol and at least one bulking agent, wherein the erythritol comprises between 20% to 90% by weight of the coating, and wherein the bulking agent comprises between 10% to 80% by weight of the coating, and a method for preparing such a coated food composition.

Abstract: The present invention relates to a confectionery product, more specifically a hard candy containing an edible acid, and at least 95% w/w erythritol preferably at least 98% w/w erythritol, more preferably at least 99% w/w erythritol. The confectionery product is not containing a binding agent selected from the group consisting of gum Arabic, gelatine and mixtures thereof.

Abstract: The present invention relates to a confectionery product, more specifically a hard candy containing an edible acid, inulin-based polymers, or inulin-based polymers, carrageenan and at least 85% w/w erythritol wherein the ratio of inulin-based polymers to erythritol is 1/99 to 15/85, and a process for preparing these.

Abstract: The present invention relates to a coated product comprising a core and a hard coating surrounding the core, wherein the hard coating is composed of at least one coating layer, which comprises erythritol and one or more crystallization modifiers, a process for preparing such a coated product, and the use of the crystallization modifiers for controlling the crystallization of an erythritol-based hard coating.

Abstract: Disclosed are methods for the chromatographic separation of rebaudioside A from stevioside in glycoside solutions that are derived from stevia. The chromatographic separation may be an adsorb/desorb type of chromatographic separation or a fractionation type of chromatographic separation.