The present invention relates to a process for preparing a comestible product comprising xylitol said method comprising: (a) subjecting a composition comprising xylitol in an amount ranging from about 60% to about 100% by weight to extrusion treatment inside an extrusion apparatus under conditions sufficient to form and maintain the xylitol in a slurry and (b) then shaping the extruded slurry and cooling the product to form a solid. The present invention additionally is directed to a product produced therefrom.

The present invention relates to a process for preparing a comestible product comprising xylitol said method comprising: (a) subjecting a composition comprising xylitol in an amount ranging from about 60% to about 100% by weight to extrusion treatment inside an extrusion apparatus under conditions sufficient to form and maintain the xylitol in a slurry and (b) then shaping the extruded slurry and cooling the product to form a solid. The present invention additionally is directed to a product produced therefrom.

Disclosed is a net-nutritional confectionery topping including at least one starch, a protein, a fat, at least one functional build back ingredient, and at least one flavoring. The base of the protein is substantially formed of a plant based protein and a coconut fat which replaces the sucrose base of traditional confectionary toppings and is a healthier alternative to conventional toppings.

Disclosed is a net-nutritional confectionery topping including at least one starch, a protein, a fat, at least one functional build back ingredient, and at least one flavoring. The base of the protein is substantially formed of a plant based protein and a coconut fat which replaces the sucrose base of traditional confectionary toppings and is a healthier alternative to conventional toppings.

A low or no sugar, high protein confection is described. A confection includes a beneficial combination of soluble fiber, whey protein, glycerol and fat at an acidic pH and particular Brix range to mimic the texture and mouthfeel of caramel or cream confection. Methods of making a confection are also described.

A low or no sugar, high protein confection is described. A confection includes a beneficial combination of soluble fiber, whey protein, glycerol and fat at an acidic pH and particular Brix range to mimic the texture and mouthfeel of caramel or cream confection. Methods of making a confection are also described.

A low or no sugar, high protein confection is described. A confection includes a beneficial combination of soluble fiber, whey protein, glycerol and fat at an acidic pH and particular Brix range to mimic the texture and mouthfeel of caramel or cream confection. Methods of making a confection are also described.

A low or no sugar, high protein confection is described. A confection includes a beneficial combination of soluble fiber, whey protein, glycerol and fat at an acidic pH and particular Brix range to mimic the texture and mouthfeel of caramel or cream confection. Methods of making a confection are also described.

The invention provides a chocolate product comprising a chocolate shell containing a confectionery filling wherein the shell comprises at least 15 wt. % of the product and wherein the filling comprises at least one soluble dietary fibre in an amount of at least 40 wt. % and wherein the filling comprises less than 5 wt. % sugar or sugars and less than 5 wt. % sugar alcohols. The invention further provides a food product having a filling comprising a chocolate product according to the invention and methods of preparing a chocolate product of the invention comprising the steps of providing a chocolate shell and providing a confectionery filling, depositing the confectionery filling into the chocolate shell and optionally sealing the chocolate shell.

The invention provides a chocolate product comprising a chocolate shell containing a confectionery filling wherein the shell comprises at least 15 wt. % of the product and wherein the filling comprises at least one soluble dietary fibre in an amount of at least 40 wt. % and wherein the filling comprises less than 5 wt. % sugar or sugars and less than 5 wt. % sugar alcohols. The invention further provides a food product having a filling comprising a chocolate product according to the invention and methods of preparing a chocolate product of the invention comprising the steps of providing a chocolate shell and providing a confectionery filling, depositing the confectionery filling into the chocolate shell and optionally sealing the chocolate shell.