Roquette Freres

Other

Roquette Ferres

Jean-Jacques Caboche

Pierrick Duflot

Jean-Bernard Leleu

Michel Huchette

Catherine Fouache

Francis Devos

Patrick Lemay

Jean-Christophe Choque

Eric Dubois

Didier Delobeau

The present invention relates to the non-food and non-pharmaceutical use of a powder anhydrous dextrose composition, characterized by the fact that the composition has:

Non-food and non-pharmaceutical use of a selected anhydrous dextrose composition

The invention relates to a process for the preparation of a mixture of glucosylmannitol and glucosylsorbitol, characterized in that glucosylglucosone is hydrogenated, in the presence of a catalyst, by subjecting a glucosylglucosone solution with a solids content equal to at least 10% by weight, preferably of between 20 and 50% by weight, to a pressure equal to at least 30 bar, preferably of between 30 and 200 bar, and to a temperature equal to at least 50&deg; C., preferably of between 50 and 150&deg; C.

Process for the preparation of a mixture of glucosylmannitol and glucosylsorbitol by the hydrogenation of glucosylglucosone

The present invention relates to a process for the preparation of a maltose-rich syrup comprising the steps of (a) carrying out liquefaction of a starch milk; (b) carrying out saccharification of the liquefied starch milk in the presence of a &bgr;-amylase and at least one debranching enzyme selected from the group comprising pullulanases and isoamylases; (c) carrying out molecular sieving of the liquefied and saccharified starch milk so as to collect a fraction enriched with maltose and a fraction enriched with glucose; and (d) bringing said fraction enriched with maltose into contact with a maltogenic &agr;-amylase with a view to obtaining a maltose-rich syrup.

Process for the preparation of a maltose-rich syrup

The present invention relates to a process for the separation and purification of lactic acid from a fermentation medium wherein the lactic acid is totally or partially in the form of a salt or salts. The lactic acid producing microorganisms are separated from the other components of the fermentation medium. This solution is concentrated and then acidified to a pH below or equal to 3. The acidified solution is passed over a cation exchange resin to give a fraction that has maximum of 25% lactic acid salts relative to the dry weight of the solution. This fraction is subjected to bipolar fractionating electrodialysis. The resulting lactic acid is further purified, concentrated and then recovered.

Process for the separation and purification of lactic acid from a fermentation medium

The invention relates to a process for preparing a crystalline &agr; anhydrous dextrose from a starch hydrolysate, characterized in that a starch hydrolysate is prepared, said starch hydrolysate is nanofiltered over membranes in a manner such as to obtain a nanofiltration permeate constituting a syrup with a high glucose content and a nanofiltration retentate, said syrup enriched in glucose is concentrated to a dry matter content of at least 70 wt. % of glucose and at a temperature in the range 50&deg; C. to 110&deg; C., said concentrated syrup is crystallized by evaporation and agitation in such a manner as to obtain a crystalline mass containing at least 30 wt. % of crystals and the crystals of &agr; anhydrous dextrose thus obtained are separated, recovered and dried.

Process for preparing a crystalline &agr; anhydrous dextrose of high purity

The invention relates to a new anhydrous lactitol crystalline composition exhibiting essentially a porous and cellular structure and possessing a very high lactitol crystalline purity. This composition has remarkable functional properties, making its use particularly recommended in the manufacture of tablets or various powders to be dissolved in water. The invention also relates to a new process which makes it possible to manufacture the crystalline lactitol composition.

Lactitol composition and process for the preparation thereof

The invention relates to viscous liquid compositions of xylitol which are noncrystallizable or which exhibit retarded crystallization, characterized by the fact that they contain:

Viscous liquid compositions of xylitol and a process for preparing them

The invention relates to a novel crystalline maltitol composition which essentially exhibits a porous and honeycombed structure and which possesses a very high degree of maltitol purity and a low density. This composition possesses outstanding functional properties, making its use particularly recommended for manufacturing tablets or various powders to be dissolved in water. The invention also relates to a novel process for enabling the crystalline maltitol composition to be manufactured.

Maltitol composition and process for preparing it

The present invention relates to a process for preparing indigestible polysaccharides and to the corresponding hydrogenated products. This process essentially consists in carrying out an enzymatic hydrolysis of at least one dextrin and/or one polyglucose using at least one saccharifying enzyme and at least one enzyme which hydrolyzes the 1-6 bonds of amylopectin.

Process for preparing optionally hydrogenated indigestible

The subject of the invention is a hypocariogenic hydrogenated starch hydrolysate. This hydrolysate is characterized in that it has a concentration of 0.1 to 19% by weight of sorbitol, a concentration of 35 to 87% by weight of maltitol, a concentration of 1 to 17% by weight of polysaccharides which are not hydrolysed by amyloglucosidase in an F test, the balance for 100% consisting of hydrogenated oligo- or polysaccharides. This hydrolysate can be used as sweetening agent or as texturing agent in products intended to be ingested by humans or animals, especially in sweets and chewing gums as well as in syrups and food or pharmaceutical elixirs.

Hypocariogenic hydrogenated starch hydrolysate, process for preparing it

The invention relates to a composition containing hypocariogenic hydrogenated saccharides which can be used as sweetening composition or as texturing agent in food products and in some pharmaceutical or veterinary products. This composition is characterized in that it has a concentration of 0.1 to 80% of hydrogenated monosaccharides, a concentration of 0.1 to 96% of hydrogenated disaccharides, a concentration of 11 to 96% of hydrogenated mono- and disaccharides, a concentration of 1 to 40% of polysaccharides which are not hydrolyzed by amyloglucosidase, the balance for 100% consisting of hydrogenated oligosaccharides or polysaccharides.

Hypocariogenic hydrogenated saccharides

Process for manufacture of D-xylose characterized by the fact that:

Process for manufacturing xylose

Process for manufacturing xylitol and xylitol-rich products, characterized in that it consists of:

Process for manufacturing xylitol and xylitol-rich products

The invention relates to a process for continuous separation of mixtures of sugars and/or polyols. The mixture is fed to an installation comprised of at least 3 adsorbent filled columns connected in series. The columns represent absorption, enrichment and desorption zones respectively. The process provides for the continuous sequential operation of the columns as absorption, enrichment and desorption zones.

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Bethune, France

Jean-Jacques Caboche