The invention generally relates to a cartridge comprising a gel. The invention further relates to a process for the preparation of an item of confectionery, an item of confectionery, a kit, the use of a cartridge for preparing an item of confectionery, a gel, and a process for preparing an item of confectionery via a data connection. The invention relates to a cartridge comprising the following cartridge components: a. a container having an internal volume; b. a gel comprising: i. a hydrocolloid, and ii. a sweetener different to the hydrocolloid; wherein the gel is not a fluid.

The invention generally relates to a cartridge comprising a gel. The invention further relates to a process for the preparation of an item of confectionery, an item of confectionery, a kit, the use of a cartridge for preparing an item of confectionery, a gel, and a process for preparing an item of confectionery via a data connection. The invention relates to a cartridge comprising the following cartridge components: a. a container having an internal volume; b. a gel comprising: i. a hydrocolloid, and ii. a sweetener different to the hydrocolloid; wherein the gel is not a fluid.

The invention relates to a glucose(-containing) syrup replacement composition for use in food applications, such as in bakery, beverages, ice cream, confectionery and the like. The glucose(-containing) syrup replacement composition comprises at least 80 wt % of maltodextrin having a dextrose equivalence (DE) of from 15 to 20 and up to 20 wt % of sorbitol and glycerol. The invention also covers the use of the composition in a food product to replace at least partially or completely nutritive mono- and disaccharides having an energy density of 4 kcal/g, preferably to replace at least partially or completely glucose, sucrose and/or fructose, generally in the form of syrups.

A method for manufacturing a food product includes depositing a first foodstuff; transporting the first foodstuff in a first driven direction; depositing a second foodstuff upon a portion of an upper surface of the first foodstuff; transporting the first foodstuff with the second foodstuff deposited thereupon in the first driven direction; separating the first foodstuff with the second foodstuff metered thereupon into a plurality of sheet segments; serially transporting each sheet segment of the plurality of sheet segments from the first driven direction to a second driven direction that is transverse to the first driven direction; compressing the serially transported sheet segments for forming a plurality of thickness segments including the first foodstuff and the second foodstuff that define an elongated, food product body; separating the elongated, food product body into a plurality of food product body units; and finishing the plurality of food product body units.

A method for manufacturing a food product includes depositing a first foodstuff; transporting the first foodstuff in a first driven direction; depositing a second foodstuff upon a portion of an upper surface of the first foodstuff; transporting the first foodstuff with the second foodstuff deposited thereupon in the first driven direction; separating the first foodstuff with the second foodstuff metered thereupon into a plurality of sheet segments; serially transporting each sheet segment of the plurality of sheet segments from the first driven direction to a second driven direction that is transverse to the first driven direction; compressing the serially transported sheet segments for forming a plurality of thickness segments including the first foodstuff and the second foodstuff that define an elongated, food product body; separating the elongated, food product body into a plurality of food product body units; and finishing the plurality of food product body units.

An emulsified oil and fat composition having a refreshing flavor and sweetness. The emulsified oil and fat composition contains a Koji fermentation product in which the pH value of the aqueous phase is 3.1-6.0 inclusive. The Koji fermentation product may be a Koji fermentation product of rice.

A galactomannan degradation product wherein a molecular weight distribution thereof satisfies the following requirements: a molecular weight of 12,000 or more is from 1 to 32%; a molecular weight of from 300 to 3,000 is from 25 to 60%; and a maximum of peak intensity in the molecular weight patterns of high-performance liquid chromatography exists within the range of a molecular weight of from 4,000 to 14,000. The galactomannan degradation product of the present invention can be used in various foodstuff, cosmetics, and the like.

A galactomannan degradation product wherein a molecular weight distribution thereof satisfies the following requirements: a molecular weight of 12,000 or more is from 1 to 32%; a molecular weight of from 300 to 3,000 is from 25 to 60%; and a maximum of peak intensity in the molecular weight patterns of high-performance liquid chromatography exists within the range of a molecular weight of from 4,000 to 14,000. The galactomannan degradation product of the present invention can be used in various foodstuff, cosmetics, and the like.

Provided is Lactobacillus brevis SPC-SNU 70-2 (KCTC 12777BP) which is novel natural Korean lactic acid bacteria isolated from traditional Korean nuruk.

Provided is Lactobacillus brevis SPC-SNU 70-2 (KCTC 12777BP) which is novel natural Korean lactic acid bacteria isolated from traditional Korean nuruk.