The present invention relates to products from porous materials, generated by foaming with gas hydrates or gas hydrate slurries dosed into matrices of biological, organic or inorganic materials in their liquid to paste-like state. A method of producing a water phase continuous slurry comprising gas hydrates, a method of producing a porous powder or foam as well as the use of gas hydrates for producing a porous powder or foam or for gasifying viscous liquid are also claimed. The porous powder or viscous foam, wherein the powder or foam has a closed porosity of 15% to 100%, or 20% to 50%, or 25% to 35%, or 30 to 35%, or about 30%.

A product invention that relates to an aerated confection containing a texture modifier and a saccharide mass, that comprises a backbone saccharide, a stability saccharide, and optionally a lubricant saccharide. The saccharides are chosen such that the saccharides will have a fluid molten structure that will create a stable aerated mass after extrusion with carbon dioxide. The texture modifier is added to vary the texture of the aerated confection, including making the hard confection chewy thereby extending the consumer's enjoyment of the confection. The invention also relates to the method of making the stable aerated confections with extrusion processing using super critical carbon dioxide.

A product invention that relates to an aerated confection containing a texture modifier and a saccharide mass, that comprises a backbone saccharide, a stability saccharide, and optionally a lubricant saccharide. The saccharides are chosen such that the saccharides will have a fluid molten structure that will create a stable aerated mass after extrusion with carbon dioxide. The texture modifier is added to vary the texture of the aerated confection, including making the hard confection chewy thereby extending the consumer's enjoyment of the confection. The invention also relates to the method of making the stable aerated confections with extrusion processing using super critical carbon dioxide.

An aerated confection is disclosed. The aerated confection comprising as an emulsifier polyglycerol ester (PGE) which is present at an air-water interface of air cells in the aerated confection. A method for the manufacture of the aerated confection is also disclosed.

An aerated confection is disclosed. The aerated confection comprising as an emulsifier polyglycerol ester (PGE) which is present at an air-water interface of air cells in the aerated confection. A method for the manufacture of the aerated confection is also disclosed.

The invention relates to a composition of a dietary supplement comprising 3% to 8% water by weight; 14% to 20% glucose syrup; 60% to 80% sugar; 1% to 3% gelatin; 0.1% to 2% of one or more flavoring substances, and 2% to 6% fungal lactase from Aspergillus oryzae with an enzymatic activity of 100000 units per gram of enzyme. The invention also relates to a process for the preparation of the composition of a dietary supplement as well as to its preparation in the form of melting gum.

In one embodiment, a confectionary comprises at least one sweetener, at least one stabilizer, at least one emulsifier, water, a first active ingredient, and an enrobing layer. The water may comprise 2 to 20 wt. % of the confectionary. The confectionary may have a water activity of from 0.45 to 0.65. The confectionary may be aerated such that the density of the confectionary is 0.7 to 1.25 grams per cubic centimeter. The confectionary may have a pH of 5.0 to 8.0.

In one embodiment, a confectionary comprises at least one sweetener, at least one stabilizer, at least one emulsifier, water, a first active ingredient, and an enrobing layer. The water may comprise 2 to 20 wt. % of the confectionary. The confectionary may have a water activity of from 0.45 to 0.65. The confectionary may be aerated such that the density of the confectionary is 0.7 to 1.25 grams per cubic centimeter. The confectionary may have a pH of 5.0 to 8.0.

In one embodiment, a confectionary comprises 50 to 75 wt. % erythritol, 0 to 75 wt. % of at least one additional sweetener, at least one stabilizer, water, and a first active ingredient. The water may comprise 0.5 to 3 wt. % of the confectionary. The water may have a water activity of from 0.3 to 0.5. The confectionary may be aerated such that the density of the confectionary is 0.05 to 0.3 grams per cubic centimeter.

In one embodiment, a confectionary comprises 50 to 75 wt. % erythritol, 0 to 75 wt. % of at least one additional sweetener, at least one stabilizer, water, and a first active ingredient. The water may comprise 0.5 to 3 wt. % of the confectionary. The water may have a water activity of from 0.3 to 0.5. The confectionary may be aerated such that the density of the confectionary is 0.05 to 0.3 grams per cubic centimeter.