Abstract: The invention provides a method for preparation of a bifidobacteria-nourishing medium by subjecting a saccharide-based feedstock containing fructosyl units to flash flow conditions. The resulting shearform matrix is then treated to provide a medium having fructosyl-containing oligosaccharide. Preferably, the shearform matrix is treated by subjecting it to acid thermolysis conditions. Also provided is a method of nourishing mammalian alimentary tract for preferential growth of bifidobacteria. In addition, there is provided a medium for nourishing bifidobacteria and comestible products made therefrom.

Abstract: The present invention is directed to a process for the minimization of the development of off flavor or off odor in caramel colored beverages by hydrogenation of the caramel color prior to incorporation into the beverage.

Abstract: A caramel having a high content of fructose oligosaccharides is produced by mixing sucrose and an acid and pulverizing as in a ball mill for approximately 0.5 to 4 hours, then heating at a temperature of 130.degree.-160.degree. C. for 0.5 to 30 minutes, and cooling quickly to produce the caramel product. The pulverizing step intimately mixes the sucrose and organic acid and lowers the thermolization temperature. The caramel process is carried out under substantially anhydrous conditions. The product contains a high proportion of fructose oligosaccharides (D.P. .about.2-10).

Abstract: A method for producing caramel having a high content of fructose oligosaccharides and caramel product produced thereby is disclosed which comprises mixing sucrose and an organic acid in a ball mill for approximately 0.5 to 4 hours, heating to a temperature of 130.degree.-160.degree. C. for 0.5 to 15 minutes and cooling quickly to produce a caramel product. The ball milling reduces crystallinity and intimately mixes the sucrose and organic acid, lowering the thermolization temperature. The product contains a high proportion of fructose oligosaccharides (D.P. .about.3-10).

Abstract: Sucrose is treated with an acid catalyst to form an amorphous sucrose anhydrous melt. Heating of the anhydrous melt at 80.degree.-100.degree. C. forms three known kestoses and the novel products, viz. .alpha.-fructosylsucrose anomers of 6-kestose, neokestose, and 1-kestose. Heating of the anhydrous melt at 125.degree.-175.degree. C. produces a fructoglucan sucrose polymer having a molecular weight of about 2,000 to 10,000 Daltons. All of these products are useful as sweeteners, food additives, additives for animal food, and bulking agents.

Abstract: The present invention relates to the separation of color solids from caramelized carbohydrate solutions by the use of ultrafiltration, and more particularly, to a continuous process for separation of these solids into a color fraction and a non-color fraction with recycle of the non-color fraction to produce color bodies having an acceptable flavor for use in beverages or food.

Abstract: Ammonia caramel color is formed in a fast cook method under elevated pressure and temperature by reacting ammonia catalyst with a carbohydrate syrup wherein the amount of water in the ammonia carbohydrate syrup mixture is controlled. The water content is maintained at preferably less than 40% of the mixture during a substantial portion of the caramelization reaction. Preferably the ammonia caramel is formed by reacting a carbohydrate syrup having a solids content of at least 75-80% with an anhydrous ammonia catalyst and reacting this at elevated temperature and super-atmospheric pressure over a period of 1-2 hours. Although the caramelization reaction generates water, the water content will not exceed 40%. This facilitates the rapid formation of caramel color without increasing the 4MeI or THI content, and without hazing of the caramel color. Further this produces a remarkably salt stable product.

Abstract: A process for hydration drying a solids containing aqueous product is disclosed in which particulate anhydrous alpha-dextrose is violently agitated with the aqueous product for a predetermined short period of time, with the temperature agitated product maintained at or below 50.degree. C. Specifically a process to be carried out at room temperature is disclosed in which the temperature of the agitated products is maintained at or below 50.degree. C. by allowing the agitated products to remain quiescent for some period after violent agitation to dissipate the heat of hydration and the heat generated by friction during agitation.

Abstract: Caramel color concentrates are prepared by subjecting a mixture of caramel color and water to ultrafiltration through a semi-permeable membrane, wherein the pH and/or ionic strength of the caramel color/water mixture, at all or particular stages of the ultrafiltration process, is regulated so as to obtain desirable processing and product attributes, such as increased retention of desired properties of the starting caramel color, increased removal of low molecular weight materials during ultrafiltration and increased rates of ultrafiltration.