The present invention relates to short texture caramel containing bimodal carbohydrates ingredients that combine high molecular weight polysaccharides and at least one monosaccharide.

The present invention relates to short texture caramel containing bimodal carbohydrates ingredients that combine high molecular weight polysaccharides and at least one monosaccharide.

A food product is described. The food product comprises: a nut butter component comprising from 1-30 wt % soluble fiber; a caramel component comprising from 1 to 70 wt % soluble fiber and one or more inclusions selected from a grain inclusion and a nut inclusion; and a chocolate component comprising from 1-30 wt % soluble fiber. There is also described a method of making the food product.

A food product is described. The food product comprises: a nut butter component comprising from 1-30 wt % soluble fiber; a caramel component comprising from 1 to 70 wt % soluble fiber and one or more inclusions selected from a grain inclusion and a nut inclusion; and a chocolate component comprising from 1-30 wt % soluble fiber. There is also described a method of making the food product.

The invention relates to a sweetener composition comprising at least one sugar alcohol, at least one reducing monosaccharide and/or at least one reducing disaccharide, at least one oligosaccharide and/or at least one polysaccharide, at least one amino acid, at least one anti-laxative agent, at least one biocompatible alkali metal salt and/or at least one biocompatible alkaline earth metal salt and monk fruit and/or a product of monk fruit and/or at least one sweetener of monk fruit.

Further, the invention refers to a consumable, in particular edible consumable, comprising the sweetener composition.

The invention relates to a sweetener composition comprising at least one sugar alcohol, at least one reducing monosaccharide and/or at least one reducing disaccharide, at least one oligosaccharide and/or at least one polysaccharide, at least one amino acid, at least one anti-laxative agent, at least one biocompatible alkali metal salt and/or at least one biocompatible alkaline earth metal salt and monk fruit and/or a product of monk fruit and/or at least one sweetener of monk fruit.

Further, the invention refers to a consumable, in particular edible consumable, comprising the sweetener composition.

The presently disclosed subject matter is directed to chocolate compositions containing dry milk chocolate and extraneous flavor compositions that impart a crumb chocolate flavor to a fat-based confectionery. The extraneous flavor compositions of the present disclosure can comprise (a) a highly volatile compound, (b) a lactone compound, and (c) a caramelic composition.

The presently disclosed subject matter is directed to chocolate compositions containing dry milk chocolate and extraneous flavor compositions that impart a crumb chocolate flavor to a fat-based confectionery. The extraneous flavor compositions of the present disclosure can comprise (a) a highly volatile compound, (b) a lactone compound, and (c) a caramelic composition.

The present invention relates to a composition comprising vegetable oil, caramel and one or more phenolic compounds. The caramel and one or more phenolic compounds together prevent oxidation of the vegetable oil, such that the amount of EDTA in the composition can be reduced. The caramel has been heated such that it does not impart a dark colour to the composition. The invention also relates to a method to prepare the composition. Finally the invention relates to use of caramel and one or more phenolic compounds to decrease the oxidation of vegetable oil.

The present invention relates to a composition comprising vegetable oil, caramel and one or more phenolic compounds. The caramel and one or more phenolic compounds together prevent oxidation of the vegetable oil, such that the amount of EDTA in the composition can be reduced. The caramel has been heated such that it does not impart a dark colour to the composition. The invention also relates to a method to prepare the composition. Finally the invention relates to use of caramel and one or more phenolic compounds to decrease the oxidation of vegetable oil.