Roquette Freres

Other

Institut National De Recherche Pour L'agriculture, L'alimentation Et L'environnement

Ingredia

Roqueyye Freres

Institut National De La Recherche Agronomique

Guillaume Ribadeau-Dumas

Michel Serpelloni

Catherine Fouache

Pierrick Duflot

Philippe Lefevre

Liuming Zhou

Guy Beauregard

José Lis

Bernard Boursier

Manuel Barata

Tom Parady

Anne Lepoudere

Elsa Muller

Beatrice Toursel

Ben Moser

Mike Jorgenson

Emmanuelle Moretti

Jacques Gueguen

Fr Ed Bouvier

V&eacute;ronique Beaudier

Céline Taillez

Marie-Hèlène Saniez

Dominique Ortiz De Zaratte

Saliha Belaid

Elsa Muller Née Ostermann

Yves Le Bot

Isabelle Colin

Jean-Jacques Snappe

Alain Riaublanc

Dominique Ortiz De Zarate

A method for producing an assembly of at least one dairy protein and at least one vegetable protein, and the assembly obtained by the method. Also, the uses of the assembly, in particular in the food processing field.

Assembly of at least one vegetable protein and at least one dairy protein

A pulverulent crystalline maltitol composition, is characterized in that it has a laser volume mean diameter between 10 and 150 &#x3bc;m; in that it has a maltitol content between 80 and 99.9% by weight; in that at least 50% by weight of its particles flow through a sieve having a cut-off threshold of 2000 &#x3bc;m according to a test A1; in that at least 35% by weight of its particles flow through a sieve having a cut-off threshold of 2000 &#x3bc;m according to a test A2; and in that it includes from 0.1 to 20% by weight of at least one water-insoluble anti-caking agent, the anti-caking agent having a hygroscopicity, determined according to the test B, between 2.5 and 25%. This composition is not subject to caking, and finds applications in the food and pharmaceutical fields.

High-fluidity and non-caking pulverulent crystalline maltitol composition

A crystallized maltitol powder including a maltitol content greater than 99.5% by weight, characterized by a particle-size distribution by volume, determined by laser granulometry, having less than 20% particles less than 200 &#x3bc;m in size, less than 6% particles less than 100 &#x3bc;m in size, less than 2% particles less than 40 &#x3bc;m in size and a pour value less than or equal to 10 seconds, an aerated density greater than 0.85 g/ml, a compacted density greater than 0.97 g/ml, and a compressibility of less than 17%, and to its use in the pharmaceuticals and above all foods sectors, in particular in the formulation of chocolates or table sweeteners.

Large particle size crystallised maltitol powder, method for preparing same and applications thereof, particularly in chocolate production

A granulated sweetening composition, includes:

Granulated sweetening composition

The present invention relates in general to a sweet. More specifically, the present invention relates to a sweet which provides beneficial effects on the teeth. The sweet according to the present invention promotes good oro-dental hygiene, and more particularly provides oro-dental care, and promotes and maintains healthy teeth and gums. It is characterized in that it contains microalgae and/or extracts of microalgae, and more particularlyand/or extracts of. Finally, the present invention also relates to the use of a sweet, preferably a sugar-free sweet, containingfor promoting and maintaining good oro-dental health.

Confectionery containing algae for the prevention of oro-dental infections

The invention relates to a hard sugar coating method comprising a step in which a sugar coating syrup is applied, said syrup consisting of maltitol or isomalt and at least one binder, characterized in that all or part of the dry matter of said binder is substituted by a sorbitol syrup or power in order to reduce the fragility of said sugar-coated products.

Hard sugar coating method

The invention relates to a sweet of boiled sugar type exhibiting a rough texture intended for the treatment of halitosis as well as process for making the same and a method for treating halitosis using the same.

Sweet with a rough texture intended for the treatment of halitosis

The invention concerns a powder containing crystalline particles of maltitol, having:

Powder containing crystalline particles of maltitol

The invention relates to a sweetening composition comprising a) at least one low soluble compound with a solubility in water of less than 60 g per 100 g of solution at 20&deg; C. and b) at least one anti-crystallizing agent comprising a fraction of at least one compound selected from the group consisting of pyrodextrins and polyglucoses and a mixture of pyrodextrins and polyglucoses in the range of 1000 to 8000 Daltons. The invention relates also the use of such a composition for the manufacture of boiled sugars or as a flavoring carrier.

Sweetening composition and its uses

The invention relates to lozenges comprising a sweetening component and a binder, wherein more than 50% of the sweetening component consists of dextrose, this percentage being expressed by weight, based on the total weight of the sweetening component. The invention further relates to a process for the preparation of such lozenges.

Dextrose-based lozenges and process for their manufacture

The invention relates to a new hard crystalline coating based on a specific mixture of polyols. It exhibits, in particular, the characteristic of having an improved crunchiness compared with the coatings known in the prior art. The subject of the invention is also a process for producing this specific coating and an improved process for hard coating based on xylitol, maltitol or lactitol or mixtures thereof.

Sugar-free coating obtained by hard coating and process for producing it

A sugar-free boiled sweet containing at least one water-crystallizable polyol and having a high water-content and a glass transition temperature, measured for a specific water content, at least equal to 38.degree. C. The invention also relates to a process for the manufacture of this sugar-free hard boiled sweet.

Sugar-free hard boiled candy and process for its manufacture

The invention relates to a new boiled sweet characterized in that it has a high water content and in that it contains, on a dry matter basis, less than 35% of sucrose and more than 65% of a composition of carbohydrates other than sucrose, and in that it has a glass transition temperature, measured for a specific water content, at least equal to 38.degree. C. The invention also relates to a process for the manufacture of this boiled sweet.

Sugar-based hard boiled sweet and process for its manufacture

The invention relates to a new grainy confectionery product obtained using an appropriate quantity of maltitol or xylitol relative to the total sweetening component. It also relates to a process for the manufacture of the said confectionery product.

Grainy confectionery product and process for manufacturing the said

The object of the present invention is an improved hard coating process using a polyol in powder form, enabling easy, speedy creation of a hard coating on the surface of a product. This process consists, on the one hand, in the application of a syrup containing at least 90% of a polyol chosen from sorbitol, maltitol, mannitol, xylitol, erythritol, lactitol and isomalt and, on the other hand, in the application, in powder form, of a quantity of powder which has a purity higher than 95% with respect to this same polyol; these applications being performed without carrying out a forced drying.

Growing community of inventors

Lambersart, France

Guillaume Ribadeau-Dumas