Sudzucker Aktiengesellschaft

Suedzucker Ag

S&uuml;dzucker Aktiengesellschaft

S&uuml;dzucker Aktiengesellschaft Mannheim/ochensenfurt

Cooperatie Avebe U.a.

Ondrej Mikla

Ingrid Willibald-Ettle

Dietmar Gr&uuml;ll

Dietmar Grüll

A method of intensifying the pulpy or gritty texture of pulpy or gritty liquid to pasty foodstuffs by adding amylopectin potato starch, i.e. potato starch having an amylopectin content of at least 95%, preferably at least 98%. In this manner, an organoleptic improvement is achieved as compared to conventional potato starch as well as compared to waxy maize starch.

Method of intensifying the pulpy or gritty texture of foodstuffs

The novel food product is based on, or contains, potatoes that are finished by deep-frying, frying or baking with the addition of fat and/or fat substitutes. The potato starch contained in the food product at least partially consists of a potato starch having a content of at least 95%, preferably at least 98%, of amylopectin. The food products are characterized by a fat and/or fat substitute content that is reduced by up to 30% as compared to conventional products of this type.

Amylopectin-containing food product and method of producing the same

A process and product is taught for producing vitreous molten mass from sweeteners by means of an extruder, in particular a double screw extruder. The sweetener is introduced into an inlet zone of the extruder, is extruded in a melting zone at an increased temperature, in a vacuum zone at a reduced pressure and increased temperature, and finally in a cooling zone at a reduced temperature, forming a vitreous molten mass.

Hard caramel sweets and tablets

A process is disclosed for producing vitreous molten mass from sweeteners by means of an extruder, in particular a double screw extruder. The sweetener is introduced into an inlet zone of the extruder, is extruded in a melting zone at an increased temperature, in a vacuum zone at a reduced pressure and increased temperature, and finally in a cooling zone at a reduced temperature, forming a vitreous molten mass.

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Langenlebarn, Austria

Ondrej Mikla