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.

Disclosed is a frozen confection comprising freezing point depressants in an amount of from 25 to 35% by weight of the frozen confection, wherein the number average molecular weight <M>.sub.n of the freezing point depressants is from 200 to 250 g mol.sup.1, and wherein the freezing point depressants comprise erythritol in an amount of from 0.25 to 5 7% by weight of the frozen confection.

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.

A metastable, translucent flavor nanoemulsion is provided. The nanoemulsion contains a flavor oil phase, an aqueous phase, and a surfactant system containing a first lecithin and a second lecithin. The nanoemulsion is free of any non-natural surfactant. The surfactant system contains free fatty acid 15% or less. The first lecithin has an HLB of 1 to 8, and the second lecithin has an HLB of 8 to 16 and contains phosphatidylcholine and lysophosphatidylcholine 20% or greater. Also disclosed are a method for preparing the nanoemulsion and use of the nanoemulsion in liquid beverages and liquid beverage concentrates.

A nutritional composition comprising at least one microbial organism formulated as a fast melting composition.

The present invention relates to methods for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates, and the use of one or more of D-glucose, fiber and protein for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates.

The present invention relates to methods for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates, and the use of one or more of D-glucose, fiber and protein for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates.

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

Natural beverage products and methods for making the same are disclosed. The natural beverage products comprise an acidulant comprising lactic acid and at least one of tartaric and citric acids, optionally other natural carboxylic acids and no phosphoric acid.