Nikken Chemicals Co., Ltd.

Mitsubishi Kasei Corporation

Mitsubishi Chemical Industries Limited

Mitsubishi Chemical Corporation

M & C Sweeteners, LLC

Nikkon Chemicals Company, Limited

Tsutomu Kondou

Akifumi Yuki

A low-calorie compounded cocoa composition comprising cocoa powder, erythritol, and a sweetener of high sweetness (e.g., Stevia and Aspartame). It is lower in calories than conventional compounded cocoa composition containing sucrose as a sweetener and is pleasant to the taste.

Low-calorie compounded cocoa composition

The present invention provides a sugar coating composition comprising erythritol, a water-soluble cellulose, and an aqueous medium; and a solid preparation comprising a center core of a medicine or a food, etc. coated with the sugar coating composition. The sugar coating composition provides solid preparations with a smooth texture and satisfactory taste and which has a low viscosity even at room temperature and is therefore easy to handle.

Coating composition for preparing solid preparations and solid

A soft candy is disclosed, which comprises erythritol, a sugar or a sugar alcohol other than erythritol, a fat and an emulsifier. A process for producing a soft candy is also disclosed, which comprises concentrating a mixture of erythritol with a sugar or a sugar alcohol other than erythritol and water by heating, adding a fat, in which an emulsifier has been dispersed, thereto and homogeneously kneading the resulting mixture. The soft candy of the present invention comprising erythritol as the main sweetening component is not coarse but smooth in texture. In addition, it is low-caloric and low-corrosive compared with the existing ones containing sucrose.

Soft candy and process for producing the same

A low-caloric sweetening composition of micro-crystalline appearance comprises microcrystalline mesoerythritol particles whose surface is coated with a sweetening component containing at least one nonsugar sweetener, an amount of which is adjusted to within ranges from 9.4 to 2.6, preferably 6.5 to 2.6, with respect to a product of a weight part of the nonsugar sweetener per weight part of the mesoerythritol as one and a relative sweetness of the nonsugar sweetener to a sucrose. When plural nonsugar sweeteners are contained, the product is calculated as a sum of the products obtained in terms of each nonsugar sweetener.

Low-caloric sweetening composition of microcrystalline appearance

A sweetener composition comprising mesoerythritol and various nonsugar sweetener(s) which are employed for modifying the taste of the mesoerythritol. The sweetener composition of the present invention, which exhibits a sweetness closely similar to that of sugar, is a low-caloric and non-nutritive product and available in sweetening, for example, various foods.

Sweetener composition

A fermented milk comprising 10 to 20% by weight of mesoerythritol is disclosed. This fermented milk shows scarcely any change in pH value and maintains a refreshing and desirable sweetness upon storage at a high temperature, e.g., 15.degree. C. for a week.

Fermented milk

A surface-modified meso-erythritol preparation in the same form as the commercially available sucrose preparations is disclosed. The preparation is less hygroscopic than sucrose preparations, exhibits a beautiful appearance of crystals, or is not solidified under a pressurized condition.

Surface-modified meso-erythritol composition

A hard candy which comprises meso-erythritol and saccharides selected from among sugars and sugar alcohols other than meso-erythritol as the main components as well as a process for producing the same are disclosed. The hard candy of the present invention has an excellent texture and a high keeping quality, compared with conventional ones.

Meso-erythritol hard candy and process for producing the same

A dehydrated food which is obtained by cooking a food material selected from among, for example, flesh or fish meat, vegetables, fruits, nuts and dough for fried bun or fried cake in erythritol instead of an edible oil employed in a conventioal frying process; and thus has a surface formed by the erythritol. This dehydrated food has a crispy texture and a prolonged shelf life. Further it is low-caloric compared with conventional food products fried in an oil and thus preferable from the viewpoint of maintaining the health.

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Kanagawa, Japan

Tsutomu Kondou