A chewing gum includes a xylitol coating applied as multiple layers of a coating syrup. The coating syrup contains a xylitol solution that is the product of xylose hydrogenation and includes impurities such as other sugars or sugar alcohols which are the natural byproducts of xylitol production process. The xylitol coating applied in this manner provides cost and energy savings as compared to prior art xylitol coated chewing gums.

A chewing gum includes a xylitol coating applied as multiple layers of a coating syrup. The coating syrup contains a xylitol solution that is the product of xylose hydrogenation and includes impurities such as other sugars or sugar alcohols which are the natural byproducts of xylitol production process. The xylitol coating applied in this manner provides cost and energy savings as compared to prior art xylitol coated chewing gums.

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.

The present invention relates to a glycerin-based candy product comprising probiotic bacteria, said product having a moisture content less than 9% and a water activity (a.sub.w) less than 0.5 and comprising a) glycerin in an amount of 10% to 40% (w/w), b) 40% to 75% (w/w) of at least one saccharide or at least one polyol which is not glycerin, or a mixture thereof, c) at least one hydrocolloid, and d) at least one species of a probiotic bacterium. Further, the invention relates to methods for producing a glycerin-based candy product comprising probiotic bacteria.

The present invention relates to a glycerin-based candy product comprising probiotic bacteria, said product having a moisture content less than 9% and a water activity (a.sub.w) less than 0.5 and comprising a) glycerin in an amount of 10% to 40% (w/w), b) 40% to 75% (w/w) of at least one saccharide or at least one polyol which is not glycerin, or a mixture thereof, c) at least one hydrocolloid, and d) at least one species of a probiotic bacterium. Further, the invention relates to methods for producing a glycerin-based candy product comprising probiotic bacteria.

It is an object to provide an oral composition, a food, or a beverage and a remineralizing agent having excellent action of remineralizing demineralized tooth enamel. The present invention is an oral composition, a food, or a beverage comprising sodium chondroitin sulfate and a calcium phosphate. The present invention is a tooth remineralizing agent comprising sodium chondroitin sulfate and a calcium phosphate as active ingredients.

It is an object to provide an oral composition, a food, or a beverage and a remineralizing agent having excellent action of remineralizing demineralized tooth enamel. The present invention is an oral composition, a food, or a beverage comprising sodium chondroitin sulfate and a calcium phosphate. The present invention is a tooth remineralizing agent comprising sodium chondroitin sulfate and a calcium phosphate as active ingredients.

A method of preparing a lysolecithin composition. The method includes the steps of (a) providing a lecithin mixture including a lecithin, water, and ethanol, (b) adding phospholipase A1 or A2 to the lecithin mixture; and (c) allowing an enzymatic reaction to occur so that at least 70% of the phospholipids in the lecithin are converted to lysophospholipids to obtain the lysolecithin composition. Also disclosed are a lysolecithin composition thus prepared, a flavor emulsion prepared from the lysolecithin composition, and a liquid beverage or liquid beverage concentrate containing the lysolecithin composition.