Disclosed are improved sugar coatings for topically pre-sweetened food products that are sugar reduced whether in the form of a syrup or in the form of a dried coating. The syrup form is useful as an intermediate product in the preparation of pre-sweetened food products. In dry form, the present formulations can be a component part of a composite food product especially in the form of a topical coating or filling. The present invention is particularly suited for the preparation of R-T-E pre-sweetened cereals. The coating formulations comprise less than 70% sucrose, corn syrup and 1-20% non-hydrated integrated starch and preferably about 5-10% insoluble mineral salts each of particle size of about 50 microns.

There is provided a method for treating or reducing the effects of fructose intolerance and health problems associated with excessive fructose intake by administration of glucose isomerase. Other embodiments are also disclosed.

There is provided a method for treating or reducing the effects of fructose intolerance and health problems associated with excessive fructose intake by administration of glucose isomerase. Other embodiments are also disclosed.

The invention relates to a method of producing a food or beverage product, comprising the steps of: providing an ingredient composition comprising micellar caseins, whey protein and plant protein having a pH of 5.9-7.1, preferably 6.2-6.8, and having a concentration of 1 to 15 wt. % of total proteins, and wherein the composition has a micellar casein to whey protein ratio of, 90/10 to 60/40 and a micellar caseins and whey protein to plant protein ratio of 80/20 to 20/80, adding divalent cations to provide a concentration of 2.0-10 mM free divalent cations in the ingredient composition and subsequently heat treating the ingredient composition to form agglomerated proteins comprising micellar casein, whey protein and plant proteins, the agglomerates having a size of 5 to 50 microns as measured by D(4,3) mean diameter as measured by laser diffraction. The invention also relates to a product obtained by this method.

The present invention relates to a method for reducing fructan in a fructan-containing food product, comprising adding an invertase belonging to enzyme classification EC 3.2.1.26 to the food product, and incubating the food product with the invertase, wherein fructan in the fructan-containing food product is hydrolysed. The invention further relates to the use of an invertase belonging to enzyme classification EC. 3.2.1.26 for the preparation of a medicament or a dietary supplement for the treatment of a person suffering from irritable bowel syndrome. Invertase (EC 3.2.1.26) may optionally by further combined with inulinase (EC3.2.1.7) and/or beta-fructosidase (EC 3.2.1.80).

The present disclosure relates to compositions comprising dietary fibers. For example, in some embodiments, the composition comprises two or more fibers (e.g., fibers such as wheat dextrin, inulin, pectin, or potato starch) each present in amount of about 2% to about 6% w/w of the composition. The present disclosure also relates to partially hydrolyzed dietary fibers and methods to prepare a partially hydrolyzed dietary. In some embodiments, the composition comprises further comprises an acid and/or a preservative present in an amount of about 0.01% to about 2% w/w of the composition. In some embodiments, the composition further includes a sweetener and/or a flavoring agent. Such compositions are useful in the treatment or improvement of gastrointestinal diseases.

There is provided a method for treating or reducing the effects of fructose intolerance and health problems associated with excessive fructose intake by administration of glucose isomerase. Other embodiments are also disclosed.

There is provided a method for treating or reducing the effects of fructose intolerance and health problems associated with excessive fructose intake by administration of glucose isomerase. Other embodiments are also disclosed.

This invention disclosed a method for preparing low-sugar vegetable and fruit enzyme product comprising obtaining a fruit or/and vegetable as a material; fermenting the material for at least three times sequentially, and producing an enzyme product, wherein the first fermentation is yeast fermentation, the second fermentation is acetic acid bacteria fermentation and the third fermentation is lactic acid bacteria fermentation; and the sugar content of the enzyme product is less than 5 wt %, especially, in a predetermined fermentation condition, the sugar content of the enzyme product is less than 2.5 wt %.

The present invention relates to a composition comprising one or more steviol glycosides which composition comprises nitrogen in an amount of no more than about 1000 ppm. The invention also relates to a method for preparing a steviol glycoside composition, which method comprises: providing a steviol glycoside composition; combining the steviol glycoside composition with water to form a steviol glycoside solution; and crystallizing a steviol glycoside composition from the solution. The invention also relates to a method for reducing the nitrogen content of a steviol glycoside composition, which method comprises: providing a steviol glycoside composition which comprises nitrogen; combining the steviol glycoside composition with water to form a steviol glycoside solution; and crystallizing a steviol glycoside composition from the solution, thereby to reduce the amount of nitrogen in the steviol glycoside composition.