Roquette Freres

Other

Roqueyye Freres

Michel Serpelloni

Guillaume Ribadeau-Dumas

Leon Mentink

Patrick Lemay

Jean Graille

Daniel Pioch

Alain Croisier

Patrick M Fuertes

Catherine Fouache

Guy Bussiere

Marie-Helene Saniez

Jean-Philippe Boonaert

Fr Ed Bouvier

Bruno Vappereau

A process for coating food products, characterized in that the products are coated before they are cooked with an aqueous coating composition including a modified legume starch having an amylose content of less than 40%.

Process for coating food products

A method for preparing granules of active substances containing food fibers which consists in granulating the active substances mixed with branched malto-dextrins having between 15 and 35% of 1-6 glucoside bonds, a reducing sugar content less than 20%, a polymolecularity index less than 5 and a number average molecular weight Mn equal or less than 4500 g/mol, the branched malto-dextrins constituting between 3 and 13 wt. % of the mixture to be granulated.

Use of branched malto-dextrins as granulation binders

The subject of the invention is an orodispersible solid pharmaceutical form characterized in that it comprises: The subject of the invention is also the use of codried granules consisting of lactose and starch for the preparation of orodispersible solid pharmaceutical forms.

Orodispersible solid pharmaceutical form

The subject of the invention is a fiber-enriched low-calorie drink, characterized in that it comprises 1.5 to 90 g, by dry weight per liter of drink, or branched maltodextrins having between 15 and 35% of 1&#x2192;6 glucoside linkages, a reducing sugar content of less than 20%, a polymolecularity index of less than 5 and a number-average molecular mass Mn at most equal to 4 500 g/mol, and in that it is stable to acidic pH and/or to heat. The subject of the invention is also the use of branched maltodextrins having between 15 and 35% of 1&#x2192;6 glucoside linkages, a reducing sugar content of less than 20%, a polymolecularity index of less than 5 and a number-average molecular mass Mn at most equal to 4 500 g/mol, in order to replace all or part of the sugars in a low-calorie drink.

Fibre-enriched drinks

A liquid maltitol composition, characterized in that the composition has, the contents being expressed by weight relative to the dry matter content of the composition: a content of 94 to 98 % of maltitol, a content of 0.2 to 3 % of sorbitol, a content of 0.1 to 3 % of maltotriitol and of at least one polyol having a degree of polymerisation equal to 3 (DP3) chosen from panitol, isomaltotriitol, and isopanitol, said content corresponding to the equation (1):  a dry matter content of between 70 to 85 %. The composition may be used in products such as confectionery products and in particular in chewing gums and hard coating layers.

Liquid maltitol composition, process for its manufacture and its uses

The invention relates to a sugar-free confectionery, characterized in that it comprises a sweetening mass comprising branched maltodextrins having between 15 and 35% of 1&rarr;6 glucoside linkages, a reducing sugar content of less than 20%, a polymolecularity index of less than 5 and a number-average molecular mass Mn at most equal to 4500 g/mol and at least one polyol chosen from the group consisting of erythritol, mannitol and maltitol, the said branched maltodextrins constituting from 0.5 to 75% of the sweetening mass, and the said polyol constituting at most 13.5% and preferably at most 10% of the sweetening mass which it comprises.

Sugar-free confectionery

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

The invention relates to a novel pulverulent hydroxypropyl-.beta.-cyclodextrin compound having a centered particle size free of fine particles and an appreciably improved capacity to dissolve in aqueous medium. The compound also has good flowability and has the advantage of being compressible. The invention also relates to a process for the preparation of this pulverulent hydroxypropyl-.beta.-cyclodextrin compound.

Pulverulent hydroxypropyl-.beta.-cyclodextrin composition and process

The present invention relates to a directly compressible pulverulent composition based on xylitol, characterized in that it has a compressibility, determined in a test A, above 70N. The invention also relates to the process of fabrication of the said directly compressible pulverulent composition and the use of the said composition for the fabrication of tablets or articles of confectionery, in particular of the chewing gum type.

Partially melt co-crystallized xylitol/sorbitol and a process for

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 invention relates to a relatively pure pulverulent mannitol, having a moderate and not excessive friability of between 40 and 80% in a Test I, a low apparent density of between 300 and 525 g/l for a particle size cut of between 100 and 200 microns and, additionally, a specific particle size in the sense that it contains less than 30% of particles with a size of less than 75 microns. This pulverulent mannitol possesses remarkable functional properties which make its use particularly recommended as sweetening agent, texturizing agent or additive excipient or vehicle in the food and pharmaceutical industries.

Pulverulent mannitol of moderate friability and process for its

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.

Process of sugarless hard coating and products obtained therefrom

The subject of the invention is a novel chewing-gum composition of improved organoleptic quality. This composition contains maltitol particles of purity greater than 95%, which are distributed within the composition such that at least 50% of them are smaller than 90 microns in size. The invention also relates to a process for the preparation of such a composition and the use of a pulverulent maltitol having very specific properties.

Growing community of inventors

Beuvry les Bethune, France

Michel Serpelloni