The present invention relates to mixed crystals comprising a) leavening agent and b) 0.1 to 5000 ppm by weight of crystallization aid, based on the total amount of the leavening agent, in the form of at least polymer, wherein when hydrophilic cellulose derivatives are used as crystallization aid, the amount thereof is reduced to less than 100 ppm by weight, based on the total amount of the leavening agent. The present invention further relates to the production of the mixed crystals and to the use thereof in the production of bakery products, as acid regulator in foods, in the production of cosmetics products, in the synthesis and formulation of pharmaceutical products, and also as blowing agent in industrial processes such as, for example, the production of foam rubber, or for fire-extinguishing formulations. The present invention relates, furthermore, to the production of bakery products.

The invention relates to a closed continuous process to sterilise flour to reduce the enzymatic activity within the flour as well as to reduce microbial contamination of the flour and thereby minimise pasting of the starch and maintaining the flour in its native form. The invention also relates to the flour obtained by the method as well as the use of the flour.

The invention relates to a closed continuous process to sterilise flour to reduce the enzymatic activity within the flour as well as to reduce microbial contamination of the flour and thereby minimise pasting of the starch and maintaining the flour in its native form. The invention also relates to the flour obtained by the method as well as the use of the flour.

Disclosed is a method for the significant reduction, through to the complete prevention, of the in-situ formation of acrylamide during the thermal production process of foods for example during baking, frying or deep-frying. According to the invention, a cost effective combination of two or more approved food additives are used that suppress the formation of acrylamide and at the same time function efficiently as a baking raising agent. The method can be carried out without the use of costly enzymes or vitamins.

A bitter masking agent includes a biochelant and a salt. A composition for an additive to reduce bitterness includes a chelant sodium salt including an aldonic, uronic, or aldaric acid. The bitter masking agent or additive comprising the biochelant and the salt can be combined with an edible material to reduce the bitterness thereof.

A flour product whitener containing polysaccharide alcohol. When the flour product whitener is used in a flour product, the amount of the polysaccharide alcohol is 0.01-10 parts by mass in every 100 parts by mass of total flour in the flour product.

A flour product whitener containing polysaccharide alcohol. When the flour product whitener is used in a flour product, the amount of the polysaccharide alcohol is 0.01-10 parts by mass in every 100 parts by mass of total flour in the flour product.

The present invention relates to baking powders suitable for use as a phosphate-free leavening agent in baking, more particularly in cakes, comprising baking salt(s) and oxidase(s) of class EC 1.1.3. Also, phosphate-free cake batters or cake products comprising baking salt(s) and oxidase(s) of class EC 1.1.3, and methods to obtain them, are provided herein.

tract: The present invention relates to the use of a compound of Formula (I) or a stereoisomer or salt thereof, wherein R1 is a saccharide consisting of 1 or 2 monosaccharide units as taste masker and to taste-masking compositions containing said compounds.

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tract: The present invention relates to the use of a compound of Formula (I) or a stereoisomer or salt thereof, wherein R1 is a saccharide consisting of 1 or 2 monosaccharide units as taste masker and to taste-masking compositions containing said compounds.

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