Roquette Freres

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Roquettes Freres

Jean-bernard Leleu

Jean-jacques Caboche

Pierrick Duflot

Catherine Fouache

Baptiste Boit

Jean-Jacques Caboche

Jean-Bernard Leleu

Manuel Barata

José Lis

Jean-Marc Verrin

Guy M Fleche

Pierre Lanos

Philippe Looten

Claire Dhalleine

Mohamed Mathlouthi

Michel Huchette

Philippe Lefevre

Guillaume Ribadeau-Dumas

Liuming Zhou

Damien Passe

Aline Lecocq

Laurent Segueilha

Jean-Christophe Choque

Eric Dubois

Jean-Michel Roturier

Heike Jerosch

Marc Biguet

Laurent Rossi

Bernard Valentin

Gilbert Bodele

Vincent Courbois

Catherine Fouache Nee Ducroquet

Adem Gharsallaoui

Fabrice Machu

Patrick Haon

Stéphane Bourdain

Abdelfattah Bensouissi

Frédérick Dehay

Frederick Dehay

Stephane Bourdain

Jose Lis

Bensouissi Abdelfattah

The invention relates to a method for fractionating soluble fractions of peas, including, in sequence, a step of microfiltering or centrifuging, followed by a step of ultrafiltering, and optionally a reverse-osmosis step. A reduction of the leakage of proteins toward the soluble fractions, an improvement of the yield of the single concentration step by evaporating the soluble fractions, and the selective isolation of proteins of interest are thus achieved. The method is easy to implement, the devices used at each single step are conventional and well known to the person skilled in the art. Also, the method of the invention does not use any organic solvent other than water.

Method for fractionating soluble fractions of peas, fraction thus obtained and upgrade thereof

A method for fractionating soluble fractions of peas, includes, in sequence, a step of microfiltering or centrifuging, followed by a step of ultrafiltering, and optionally a reverse-osmosis step. A reduction of the leakage of proteins toward the soluble fractions, an improvement of the yield of the single concentration step by evaporating the soluble fractions, and the selective isolation of proteins of interest are thus achieved. The method is easy to implement, the devices used at each single step are conventional and well known to the person skilled in the art. Also, the method does not use any organic solvent other than water.

The present invention relates to maltooligosaccharides, the content of &#x3b1;-1,4-glycosidic bonds of which is between 70% and 80% of the total number of 1,4-type glycosidic bonds. The invention also relates to the method for manufacturing these maltooligosaccharides. Said maltooligosaccharides afford all the benefits of fiber-based foods, with an extremely low nutritional value. Such a compromise is particularly advantageous for use in healthy balanced diets, but also in the treatment and/or prevention of the pathology of diabetes. The invention also relates to the use of said maltooligosaccharides in the fields of human food and animal feed.

Fiber-rich maltooligosaccharides having low glucose bioavailability, method of manufacture thereof and use thereof in human food and animal feed

The invention concerns maltitol crystals, characterized in that they have a rectangular parallelepipedal shape and have a length to width dimensional ratio in the range 1.8 to 5.3, preferably 3&#xb1;0.7, and a process for producing them.

Rectangular parallelepipedal maltitol

The invention relates to a method of purifying glucose polymers for the production of peritoneal dialysis solutions, characterized in that it includes at least one step of processing activated carbon and/or granular black, at least one sterilizing filtration step, at least one heat treatment step, and at least one ultrafiltration step.

Method for purifying glucose polymers for peritoneal dialysis solutions

The subject matter of the invention is a method for decontaminating starch hydrolysates from which glucose polymers for producing peritoneal dialysis solutions will be prepared.

Method for decontaminating starch hydrolysates for the preparation of glucose polymers for peritoneal dialysis

The invention relates to a method for manufacturing a sorbitol syrup having a total reducing sugar content no higher than 0.2% and mannitol content of less than 1%, with 70 wt % of dry matter. Said manufacturing method is characterized in that it includes the steps of: (a) hydrolyzing a solution of sucrose in a solution of invert sugars, (b) separating the solution of invert sugar by simulated moving bed chromatography into, on the one hand, a dextrose syrup having at least 99.3%, preferably 99.4%, more preferably at least 99.5%, and even more preferably 99.7% of dextrose content and, on the other hand, a fructose syrup having at least 90%, preferably 92% of fructose content, and (c) hydrogenating said dextrose syrup into a sorbitol syrup having a reducing sugar content no higher than 0.2% and a mannitol content of less than 1%, with 70 wt % of dry matter.

Method for manufacturing high-purity sorbitol syrups from sucrose and uses thereof

Method of producing granulated maltitol, including the stages: preparing maltitol syrup having less than 50 wt.% dry matter and greater than 70 wt.% maltitol, introducing to a fluidized air bed granulator, a pulverulent bed of crystallized maltitol with a concentration at least equal to 99 wt.% and a mean diameter between 30 and 100 &#x3bc;m, controlling the air inlet temperature between 100 and 120&#xb0; C. and air velocity between 1 and 2 m/s, fine spraying the maltitol syrup into the granulator, at between 35 and 45&#xb0; C., onto the moving pulverulent bed; the bed being between 30 and 60&#xb0; C.; the mass of the bed representing constantly at least 2.5 times the mass of the sprayed syrup, drying, after fine spraying, by raising the air temperature below the melting point of maltitol to obtain a bed temperature between 70 and 80&#xb0; C., cooling the granulated maltitol to at most 25&#xb0; C. and collecting.

Granulated maltitol for direct compression and method of preparation thereof

The invention relates to a granulated maltitol of concentration greater than or equal to 97%, preferably between 98 and 99%, characterized in that it has a water content less than 1%, preferably less than 0.5%, more preferably less than or equal to 0.4%, a compressibility greater than or equal to 300 N, preferably between 300 and 500 N, and a hygroscopicity less than or equal to 2.5%, preferably between 0.15 and 2.5%.

A method for producing a powder containing xylitol crystal particles and another polyol including a mixture containing a xylitol syrup and another polyol, whose dry material content is equal to or greater than 95% by weight, xylitol content ranges from 85 to 97.5% by weight and the other polyol content ranges at least from 15 to 2.5% by weight with respects to the dry material. The method includes: obtaining the mixture by simultaneously dispersing the xylitol and the other polyol syrup and xylitol-containing germs in an open rotating vessel containing xylitol-based granules, mixing the xylitol and the other polyol syrup and xylitol-containing germs on the surface of the xylitol-containing germs contained in the vessel, removing the xylitol-based granules and the other polyol from the vessel and crystallizing the xylitol and other polyol contained in the granules.

Method for producing a powder containing xylitol crystal particles with another polyol

The present invention relates to a granulated sorbitol of essentially &#x3b3; crystalline form and having a high sorbitol content, characterized in that it has a specific surface area, determined according to the BET method, of greater than or equal to 2 m/g, preferably of between 2.2 and 4 m/g, and even more preferably of between 2.5 and 3.5 m/g, a compressibility of between 200 and 400 N, preferably of between 250 and 350 N, and a volume-average diameter, measured by laser diffraction particle sizing using a dry-system module, of between 260 and 1000 &#x3bc;m, preferably of between 260 and 500 &#x3bc;m, and even more preferably of between 260 and 350 &#x3bc;m.

Granulated sorbitol and process for its preparation

A process for preparing maltitol crystals by evapocrystallization, includes preparing a maltitol solution with a maltitol richness of at least 85% based on dry matter, preferably a maltitol richness of between 89% and 99% based on dry matter, and even more preferably a maltitol richness of between 93% and 95% based on dry matter; concentrating under vacuum maltitol solution in the evapocrystallizer so as to obtain a maltitol syrup whose degree of maltitol supersaturation is within the metastable zone of maltitol; seeding the supersaturated maltitol solution with a maltitol seed crystal in dispersed form; performing the crystallization while keeping constant the degree of maltitol supersaturation within the metastable zone of maltitol by controlling the conditions of temperature, the conditions of vigorous stirring by pumping of the evaporation vapors, and the conditions of feeding in of the maltitol syrup to be crystallized; and recovering the crystals thus obtained.

Process for the evapocrystallization of maltitol

The invention relates to a method for making a powder containing crystalline particles of glucopyranosyl-alditols, including the continuous mixing of a glucopyranosyl-alditol syrup with a dry matter content of at least 80% by weight and a glucopyranosyl-alditol content of at least 95% by weight, preferably of at least 98% by weight based on dry matter, the mixing being carried out by simultaneously dispersing the glucopyranosyl-alditol syrup and germs containing glucopyranosyl-alditols in an open rotary container containing (glucopyranosyl-alditol)-based granules, whereby the glucopyranosyl-alditol syrup and the germs containing glucopyranosyl-alditols are mixed at the surface of the (glucopyranosyl-alditol)-based granules contained in the container, recovering the (glucopyranosyl-alditol)-based granules from the container and crystallizing the glucopyranosyl-alditols contained in the granules, the (glucopyranosyl-alditol)-based granules in the container being kept in motion by rotating the container.

Method for making a powder containing crystalline particles of glucopyranosyl-alditols

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 subject matter of the invention is branched maltodextrins, characterised by the fact that they present between 22% and 35%, preferably between 27 and 34%, glucosidic linkages 1&rarr;6, a content of reducing sugars lower than 20%, a polymolecularity index lower than 5 and a number average molecular weight Mn at most equal to 4500 g/mole, and the method of obtaining these branched maltodextrins.

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La Couture, France

Pierrick Duflot