The present invention relates to a composition comprising a phycocyanin, glycerol and a modified starch. The present invention further relates to a method for preparing the composition and the use of the composition for coloring edible products.

The present invention primarily relates to a mixture comprising or consisting of components a), b) and c), and optionally component d), wherein component a) is at least one rare sugar, component b) is at least one taste modifying compound, component c) is at least one natural sweet tasting compound, and component d) is at least one natural caloric sweet-tasting carbohydrate and/or at least one non-caloric sweet tasting sugar alcohol.

The present invention primarily relates to a mixture comprising or consisting of a) D-allulose and b) a taste modifying compound selected from the group consisting of hesperetin, hersperetindihydrochalcone, phloretin, glycosylated rubusosides, balansines, phyllodulcin, eriodictyol, homoeriodictyol, matairesinol, and mixtures thereof. A further aspect of the present invention relates to a food or beverage product comprising a mixture according to the present invention.

A mixtures which contain (a) at least one phenylalkenal of formula (I) wherein R.sub.1 and R.sub.2 independently represent hydrogen, a methyl or phenyl group, R.sub.3 represents hydrogen, a phenyl group, alkenyl group or a linear or branched alkyl group with 1 to 5 carbon atoms, and the broken double lines independently represent a single bond or a double bond, and (b) at least one physiological cooling agent.

A mixtures which contain (a) at least one phenylalkenal of formula (I) wherein R.sub.1 and R.sub.2 independently represent hydrogen, a methyl or phenyl group, R.sub.3 represents hydrogen, a phenyl group, alkenyl group or a linear or branched alkyl group with 1 to 5 carbon atoms, and the broken double lines independently represent a single bond or a double bond, and (b) at least one physiological cooling agent.

Edible oral compositions including hops and calcium. Edible oral compositions including hops and tin. Edible oral compositions that are free of fluoride. Edible oral compositions which are gummy compositions, chewable compositions, pan-chew composition, tablet compositions, dissolving tablet compositions, dissolving films, leave-on compositions, lollipop compositions, lozenge compositions, nonwoven fiber compositions, soluble foam compositions, liquid compositions, paste compositions, chewing gum composition, or combinations thereof.

Edible oral compositions including hops and calcium. Edible oral compositions including hops and tin. Edible oral compositions that are free of fluoride. Edible oral compositions which are gummy compositions, chewable compositions, pan-chew composition, tablet compositions, dissolving tablet compositions, dissolving films, leave-on compositions, lollipop compositions, lozenge compositions, nonwoven fiber compositions, soluble foam compositions, liquid compositions, paste compositions, chewing gum composition, or combinations thereof.

The present invention pertains to a method of preparation of chewy candies includes branched maltodextrins and crystalline allulose particles in such a way to maintain chewiness, to bring the “body” of the chew, to limit sandiness, to avoid hardening with time and to lower stickiness textures, and even in such a way to avoid cold flow.

The present invention pertains to a method of preparation of chewy candies includes branched maltodextrins and crystalline allulose particles in such a way to maintain chewiness, to bring the “body” of the chew, to limit sandiness, to avoid hardening with time and to lower stickiness textures, and even in such a way to avoid cold flow.

The present invention relates to: a composition for preparing a candy, the composition containing saccharides having a degree of polymerization of 2 or less and saccharides having a degree of polymerization of 3 or more, and the composition having a content of the saccharides having a degree of polymerization of 3 or more of 29 parts by weight or more, based on 100 parts by weight of the saccharides having a degree of polymerization of 2 or less, based on dry solids; and a method for preparing a candy, by using the same. The present invention provides a candy having improved stickiness and/or the cold flow phenomenon.