摘要:
The present invention relates to a microcrystallized polyol comprising at least two polyols, wherein said polyols are selected from the group consisting of maltitol, xylitol and lactitol and wherein said composition contains at least 25% by weight of each of at least two of said polyols microcrystallized together into a solid microcrystalline product. The present invention also relates to a process for the microcrystallization of polyols into a polyol composition. The microcrystallized polyol composition can be used in confectionery, foodstuffs, oral hygiene products and pharmaceuticals and in dietetic products.
摘要:
A method of improving the taste of an extract of a fruit from the Cucurbitaceae family provided as a liquid comprising the extract is offered, said method comprising heating the liquid to a temperature above 60° C. such that at least one off-flavor material is removed by evaporation. The use of the method in making a beverage or a foodstuff is also disclosed.
摘要:
The present invention relates to a vacuum boiling process for the preparation of substitute syrups including a vacuum filling operation, syrups obtainable by such process, the use thereof, and products obtainable from such syrups.
摘要:
Disclosed is a method of producing xylitol using a hydrolysate containing xylose and arabinose prepared from byproducts of tropical fruit biomass and more precisely, a method of producing xylitol which includes the steps of producing xylose and arabinose by the pretreatment of tropical fruit biomass byproducts including coconut shell, palm shell and oil palm empty fruit bunch (OPEFB) via acid (0.2-5%) hydrolysis and an electrodialysis and an ionic purification; and producing xylitol with high yield based on repeated batch fermentation using a hydrolysate containing xylose and arabinose as a carbon source. In addition, the present invention relates to an active carbon produced by carbonization and activation of a hydrolysate remainder of a tropical fruit shell, the byproduct of xylose and arabinose production, at a certain temperature and a preparation method of the same.
摘要:
The present invention is related to a functional food ingredient, which replaces sugar on a 1/1 weight and/or volume basis in food recipes containing sucrose, with a substantial caloric reduction in view. More than an ingredient, it has to be seen as a functional ingredient, since it possesses some health promoting effects. The functional food replacement for sucrose according to the present invention comprises prebiotic fibres and sweeteners, and possibly other non selective fibres, minerals, vitamins and probiotic strains.
摘要:
A method is provided to sweeten a food product to minimize the glycemic load of the food product, to introduce natural fiber into the food product, to produce a desired sweetness profile, and to reduce the likelihood that the food product when ingested causes gastrointestinal distress. The method includes the steps of selecting at least one polyol; determining the laxation threshold in grams per day of the polyol(s); determining the desired quantity of a sweetener composition in a serving of the food product, the sweetener composition comprising the polyol(s) and agave syrup solids added in solid form during the manufacture of the food product; determining the desired sweetener profile of the sweetener composition, the sweetener composition including proportions of agave and the polyol(s) to minimize the likelihood the sweetener composition will cause the food product to cause gastrointestinal distress; the adjustment of sweetness by adding a high intensity sweetener(s); admixing the sweetener particles during the manufacture of the food product to produce the desired quantity of the sweetener composition in a serving of the food product.
摘要:
A means for replacing common sugars (particularly sucrose) in a range of foods that maximizes sugar-like taste, texture and other key properties of sugar while minimizing the undesirable traits such as blood sugar response, digestive side effects, high caloric content and aftertastes. Various differing ratios and combinations of high intensity sweetening agents, high molecular weight bulking agent(s), substantially non-digestible sugar(s), and low molecular weight sugar alcohol(s) are used for various applications such as tabletop sugar substitute, frozen deserts, condiments, baked goods, chocolate and confectionaries have different formulations. These sugar replacement approaches are highly relevant to the production of diabetic-friendly foods, diet and/or reduced calorie foods, non-cariogenic (tooth-friendly) foods and other sweet, low-glycemic foods.
摘要:
Compositions for oral and/or topical administration of a prebiotic and a sterol or an ester thereof are disclosed. The compositions are disclosed as enhancing the body's population of beneficial microorganisms for improving health and well-being.
摘要:
An all natural zero and low calorie sweetener composition is disclosed, which can be supplemented with calcium. The disclosed sweetener can be used in foodstuffs including food, beverages, and beverage products as a substitute for high calorie sweeteners along with calcium supplementation.
摘要:
The subject of the present invention is a sugar-free confectionery rich in xylitol or erythritol, characterized in that it comprises a mixture of xylitol or erythritol and dextrins so as to reduce the cooling effect of the confectionery.