Provided herein are compositions with enhanced sweetness or reduced caloric content per weight when compared to the sweetener carbohydrate or sweetener polyol component thereof, and methods for the preparation thereof.

A soluble fiber lozenge provided herein includes a body that is partially or wholly receivable in an oral cavity. The body includes a soluble-fiber matrix and one or more additives dispersed in the soluble-fiber matrix. In some cases, a soluble fiber lozenge provided herein includes at least 40 weight percent of soluble fiber. In some cases, soluble fiber in soluble fiber lozenge provided herein can include maltodextrin. The soluble fiber lozenge is adapted to release one or more additives from the body when the body is received within the oral cavity of a consumer and exposed to saliva. A method of making soluble fiber lozenges provided herein includes forming a molten mixture of at least 40 weight percent soluble fiber, one or more additives, and less than 15 weight percent water while maintaining a mixture temperature of less than 200 C. and portioning the molten mixture into a plurality of soluble fiber lozenges. In some cases, the ingredients can be mixed to form the molten mixture in an extruder.

A soluble fiber lozenge provided herein includes a body that is partially or wholly receivable in an oral cavity. The body includes a soluble-fiber matrix and one or more additives dispersed in the soluble-fiber matrix. In some cases, a soluble fiber lozenge provided herein includes at least 40 weight percent of soluble fiber. In some cases, soluble fiber in soluble fiber lozenge provided herein can include maltodextrin. The soluble fiber lozenge is adapted to release one or more additives from the body when the body is received within the oral cavity of a consumer and exposed to saliva. A method of making soluble fiber lozenges provided herein includes forming a molten mixture of at least 40 weight percent soluble fiber, one or more additives, and less than 15 weight percent water while maintaining a mixture temperature of less than 200 C. and portioning the molten mixture into a plurality of soluble fiber lozenges. In some cases, the ingredients can be mixed to form the molten mixture in an extruder.

The invention patent relates to improvements in the formulation of a product based on carob bean which can take various forms (solid tablets, bars, candies), yielding an alternative chocolate product with special nutritional characteristics to meet the requirements of consumers with food restrictions due to health problems or through their lifestyles or convictions, providing characteristic colour, odour and taste attributes, without using soy, milk (lactose-free and milk protein-free), caffeine, theobromine, with or without added sugar, gluten-free, with or without fibres, with low glycemic index sugars and without any allergenic ingredients.

A gummy composition, comprising a semi-solid chewable base comprising a gum composition, a gelling composition, and a bonding composition, wherein the gelling composition comprises a protein-based gelling agent, a carbohydrate-based gelling agent, or a combination thereof, wherein the gum composition and the gelling composition have a ratio of not more than 4:1 w/w, and wherein the bonding composition comprises a mono-, di- tri-, or oligosaccharide, a sugar alcohol, or a combination thereof.

A gummy composition, comprising a semi-solid chewable base comprising a gum composition, a gelling composition, and a bonding composition, wherein the gelling composition comprises a protein-based gelling agent, a carbohydrate-based gelling agent, or a combination thereof, wherein the gum composition and the gelling composition have a ratio of not more than 4:1 w/w, and wherein the bonding composition comprises a mono-, di- tri-, or oligosaccharide, a sugar alcohol, or a combination thereof.

The present invention relates to a lozenge dosage form.

The present invention relates to a lozenge dosage form.

The present invention is directed to a confectionery capable of imparting oral care benefits to an end-user, the confectionery containing: a first sweetener; an optional second sweetener, a flavorant and optionally a functional active ingredient for promoting tooth mineralization, wherein the confectionery is substantially sugar-free. The present invention is also directed to a method of imparting oral care benefits to a consumer involving inserting the above-described confectionery into a consumer's mouth and allowing the confectionery to dissolve in the consumer's mouth over a prolonged period of time.

There is provided a formula for creating a low carbohydrate value sugar fondant comprising: at least 50% by weight Erythritol, up to 30% by weight monosaccharide; and up to 5% by weight gelling agent, the fondant is used for pastry decorating and is flexible and stretchy and may be shaped and reshaped many times, and the formula has a caloric value of maximum 150 per 100 grams so that the blood sugar level is barely affected upon consuming the fondant.