A method of preparing a gum arabic replacement, partial replacement or extending composition, for use in a variety of applications such as food, pharmaceutical and industrial applications is disclosed. In one embodiment, the invention is directed towards a method of preparing a gum arabic replacement, partial replacement or extending composition for use in panning, candy, coating and adhesion applications. The method includes selecting a strong (key) film former of natural and/or modified polysaccharides that comprises between approximately 0.1% and approximately 10% of the composition, or used at a level in the finished application equivalent to about 0.1 to 10% of what gum arabic would typically be used regardless of whether the gum arabic is used.

The disclosure relates to a process for producing a confectionery product comprising heat resistant chocolate or a heat resistant compound mass and to the confectionery product, which is produced by this process. The process utilizes spraying water and/or a polyol (such as a sugar alcohol or a sugar) solution onto chocolate or a compound mass thereby inducing the formation of heat resistant chocolate or a heat resistant compound mass.

The disclosure relates to a process for producing a confectionery product comprising heat resistant chocolate or a heat resistant compound mass and to the confectionery product, which is produced by this process. The process utilizes spraying water and/or a polyol (such as a sugar alcohol or a sugar) solution onto chocolate or a compound mass thereby inducing the formation of heat resistant chocolate or a heat resistant compound mass.

The present invention relates to a new anhydrous food product with a base of cocoa butter and dry plant material, designed to be hydrated to allow rapid and simple production of sweet or savoury prepared food products. The invention also relates to a method for the production thereof and to the use thereof for manufacturing prepared food products.

The present invention relates to a new anhydrous food product with a base of cocoa butter and dry plant material, designed to be hydrated to allow rapid and simple production of sweet or savoury prepared food products. The invention also relates to a method for the production thereof and to the use thereof for manufacturing prepared food products.

A method for reducing the content of nitrosamines in a tobacco material is provided herein, the method involving the steps of contacting a tobacco material with a treatment solution so as to form a treatment composition containing, in addition to the tobacco material, an acid, a complexing agent, a solvent, and, optionally, a salt, at a pH of about 5.5 or less, to obtain a tobacco material having a tobacco-specific nitrosamine content that is lower than the initial tobacco-specific nitrosamine content. The method can optionally include further processing of the tobacco material. Smoking articles and other tobacco products incorporating such treated tobacco materials are also provided.

A method for reducing the content of nitrosamines in a tobacco material is provided herein, the method involving the steps of contacting a tobacco material with a treatment solution so as to form a treatment composition containing, in addition to the tobacco material, an acid, a complexing agent, a solvent, and, optionally, a salt, at a pH of about 5.5 or less, to obtain a tobacco material having a tobacco-specific nitrosamine content that is lower than the initial tobacco-specific nitrosamine content. The method can optionally include further processing of the tobacco material. Smoking articles and other tobacco products incorporating such treated tobacco materials are also provided.

An agglomerate product comprises a significant percentage of whole grain materials. A whole grain dry component comprising its native starch form is agglomerated with other dry components to provide agglomerates that are highly dispersible agglomerates, which comprise a dry blend substantially comprising whole grains. The agglomerates can be added to modify beverages such as milk products to produce a ready-to-drink beverage that provides a minimum of about to 1 serving of whole grains per 8-ounce serving.

An agglomerate product comprises a significant percentage of whole grain materials. A whole grain dry component comprising its native starch form is agglomerated with other dry components to provide agglomerates that are highly dispersible agglomerates, which comprise a dry blend substantially comprising whole grains. The agglomerates can be added to modify beverages such as milk products to produce a ready-to-drink beverage that provides a minimum of about to 1 serving of whole grains per 8-ounce serving.

An improved sugar coating process using a hydrolyzed and functionalized starch. The present invention also relates to sugar-coating compositions comprising such a starch.