Xyrofin Oy

Cultor Corporation

Tammy Pepper

Juha Veikko Nurmi

Heikki O Heikkila

Johanna Nygren

Julita Pearson

Heikki Heikkil&auml;

Olli-Pekka Eroma

Marja-Leena Sarkki

Philip M Olinger

Hakan Gros

Christof Kruger

Markku Virkki

David Saunders

Hannele Nikander

Juha Oravainen

H&aring;kan Gros

Ilkka Pitkanen

Sergio Luis Vargas Munita

Jussi Valkonen

Ian Fairs

Matti Makela

Mike Bond

Craig Myers

Taina Siukola

Maire Pylkkanen

Paula Perkkalainen

The invention relates to novel anhydrous (&#x3b2;) lactitol crystals, belonging to the orthorhombic P222cystal system and having unit cell constants a=9.6 &#x212b;, b=11.1 &#x212b;, c=14.0 &#x212b;. The invention also relates to crystalline lactitol products containing the novel anhydrous &#x3b2; lactitol and to a process for the preparation thereof by crystallizing from an aqueous solution of lactitol. The novel anhydrous &#x3b2; lactitol is stable and nonhygroskopic and it may be used as a substitute for sugar in foodstuffs and sweets, in as well as in pharmaceutical and hygienic products.

Anhydrous lactitol crystals, a product containing the same and a process for the preparation thereof as well as use thereof

The invention relates to a process for the hard panning of chewable cores in a pan or drum wherein a syrup of a crystallizable sugar or polyol is intermittently sprayed over a bed of the cores and the cores are dried between sprayings with a flow of air. The speed and efficiency of the panning process is increased by controlling the drying of the cores between sprayings by controlling parameters of the drying air in such a way as to intentionally leave a substantial residual moisture in the drying coating layer at the start of a subsequent spraying phase. The chewable products are preferably xylitol coated chewing gums.

Process for hard panning of chewable cores and cores produced by the process

The invention relates to a novel process for the crystallization of xylitol by contacting a xylitol solution with particulate xylitol suspended in a gas, drying the material to produce a multitude of microrystals and conditioning the material into an agglomerated product. The invention also relates to a particulate crystalline xylitol product having novel properties, to the use thereof in confectionery, foodstuff pharmaceuticals and oral hygiene products, and to special products comprising the same.

Process for the crystallization of xylitol

The invention relates to the use of polyols such as xylitol for the preparation of a composition to be administered in the treatment or prophylaxis of mucosal yeast infection in mammals, as well as to preparations for use in the systemic or topical therapeutic or prophylactic treatment of mucosal yeast infections. The invention relates specifically but not solely to the combating of infections caused by Candida s.p. in mucosa in connection with exocrine glands of the mammalian body.

Use of polyols in combating yeast infection and polyol preparations for said use

The present invention relates to a novel process for the crystallization of lactitol, to a particulate crystalline lactitol product having novel properties, to the use thereof as in foodstuffs, pharmaceuticals and oral hygiene products, as well as to special lactitol sweeteners. The process comprises: contacting a liquid containing dissolved lactitol with gas suspended fine solid particles containing microcrystalline lactitol; causing substantial removal of the solvent component of said liquid and allowing the resulting lactitol material to form an essentially solid composition of matter comprising a multitude of microcrystals of lactitol; and causing said lactitol composition to be conditioned during a further step to provide a product consisting essentially throughtout its entire structure of a multitude of microcrystals of lactitol agglomerated together in a random manner. The invention provides a crystalline lactitol product consisting essentially throughout its entire structure of a multitude of microcrystals of lactitol agglomerated together in a random manner.

Crystallization of lactitol, crystalline lactitol product and use thereof

Fructose-based granulated product and a process for the production

A process for the preparation of a solid granular intermediate useful in chocolate production. In this process, a mixture comprising a bulk sweetener, milk material, cocoa liquor and water is stirred into a homogeneous mass, the mass is warmed with simultaneous kneading and subjected to a vacuum for removing water, and the kneading is continued under vacuum until crystallization of the mass takes place. The bulk sweetener consists mainly of a sugar alcohol, and the temperature of the mass is controlled so that at least a part of the bulk sweetener is present in solid state during the vacuum kneading. Also, the use of a product produced by the process for preparing chocolate, beverage or confectionery fillings.

Process for preparation of a crumb

The invention relates to a novel crystalline anhydrous lactitol, a process for the preparation thereof, and the use thereof. The novel crystalline anhydrous lactitol belongs to the monoclinic crystal system and has the unit cell constants: (a)=7.614 .ANG., (b)=10.757 .ANG., (c)=9.370 .ANG., and .beta.=108.2.degree.. Its melting point is between 149.degree. C. and 152.degree. C., water content below 0.5% and lactitol content more than 99%; it has a low hygroscopicity.

Crystalline anhydrous lactitol and a process for the preparation thereof

An improved frozen dessert made without sucrose or corn syrup solids is provided that employs lactitol and hydrogenated starch hydrolysates as the bulk sweeteners. Aspartame, acesulfame K or other artificial sweeteners may be used as an intense sweetener. The formulation provides a taste and texture qualities that are at least as preferable as conventional products sweetened with sucrose and corn syrup solids and further provides hardness, melting and overrun properties that compare favorably with conventional products sweetened with sucrose and corn syrup solids.

Bulk sweetener for frozen desserts

A reduced calorie, noncarcinogenic sweetener of xylitol and a reduced calorie bulking agent in a weight ratio of about 4 to about 0.05 based on the dry weight thereof. The sweetener enables the preparation of cooked confections which also retain their stability after processing.

Dietetic sweetening composition

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Weybridge, United Kingdom

Tammy Pepper