Abstract: The present invention is directed to the use of betaine or its physiologically acceptable salt for enhancing endurance during exercise, enhancing muscle mass and reducing muscle soreness and muscle fatigue. It is also directed to the use of betaine or its physiologically acceptable salt for enhancing the flavor of a food or beverage.

Abstract: The present invention relates to an improved bakery product containing a combination of betaine and enzyme in an effective amount to improve the textural properties of a bakery product when baked. The improved properties are selected among increased softness, reduced staling, increased shelf-life, and combination thereof. The present invention relates also to a process for improving the properties of a bakery product, which process comprises combining flour, water, enzyme and betaine, and optional further ingredients and processing the resulting mixture to provide a bakery product, said betaine and enzyme being provided in an effective amount to improve the properties of said bakery product when baked.

Abstract: The present invention is directed to the use of betaine or its physiologically acceptable salt for enhancing endurance during exercise, enhancing muscle mass and reducing muscle soreness and muscle fatigue. It is also directed to the use of betaine or its physiologically acceptable salt for enhancing the flavor of a food or beverage.

Abstract: Various polysaccharides are prepared by reacting glucose or glucose-containing materials such as hydrolyzed starch with a polyol such as sorbitol in the presence of mineral acids such as phosphoric, hydrochloric and/or sulfuric acid. In one embodiment, polydextrose is prepared by reacting glucose or glucose-containing materials such as hydrolyzed starch with a polyol such as sorbitol in the presence of low levels, i.e., from about 0.001% to about 0.09%, more narrowly from about 0.01% to about 0.06%, phosphoric acid. In other embodiments, other mineral acids or mixtures thereof may be employed. In alternate embodiments, a combination of mineral and organic carboxylic acids such as citric acid are employed. Because of the low levels of catalyst used in certain preferred embodiments, minimal or no off-flavors and little color are formed during the course of the reaction.

Abstract: The present invention relates to the use of polydextrose as an appetite suppressant. It also relates to the synergistic effect of polydextrose and xylitol in suppressing appetite.

Abstract: Superior quality, clean-tasting food grade polydextrose is prepared by reacting glucose or glucose-containing materials such as hydrolyzed starch with a polyol such as sorbitol in the presence of low levels of a polycarboxylic acid such as citric acid. In one embodiment, polydextrose is prepared by reacting glucose or glucose-containing materials such as hydrolyzed starch with a polyol such as sorbitol in the presence of low levels, i.e., from about 0.03% to about 0.1% citric acid at a temperature of from about 145 to about 185 C., preferably from about 150 C. to about 160 C. Because of the low levels of catalyst used in preferred embodiments, minimal or no off-flavors and little color are formed during the course of the reaction, but the product may be purified using ion exchange, membrane filtration, or carbon treatment, or further modified by hydrogenation if desired for certain applications.