The present invention relates to a composition, preferably a fibre-based food composition, and the use thereof for the preparation of sugar-free, fat-free and/or allergen-free (in particular gluten-free) food products with a reduced or low calorie content. The invention also relates to a process for the preparation of the composition of the invention and food products obtained with the composition, as well as a kit for using the composition.

The present invention relates to a composition, preferably a fibre-based food composition, and the use thereof for the preparation of sugar-free, fat-free and/or allergen-free (in particular gluten-free) food products with a reduced or low calorie content. The invention also relates to a process for the preparation of the composition of the invention and food products obtained with the composition, as well as a kit for using the composition.

A combination for improving intestinal micro-ecology and preventing chronic diseases includes an inulin, a galactooligosaccharide and a dietary fiber composite, wherein the ratio of the inulin, the galactooligosaccharide and the dietary fiber composite in a formula is (1-75):(1-75):(5-95). Preferably, the ratio is (10-50):(10-50):(25-50). A balanced nutritious food includes cereal flour and the ratio of the cereal flour to the combination in a formula is (50-95):(5-50). Preferably, the ratio is (70-95):(30-5). Moreover, provided is an application in preparing foods or medicaments for preventing inflammatory bowel disease, improving gastrointestinal motility and preventing constipation, preventing diabetes, preventing cardiovascular and cerebrovascular diseases, and regulating intestinal flora to enhance immune ability.

A combination for improving intestinal micro-ecology and preventing chronic diseases includes an inulin, a galactooligosaccharide and a dietary fiber composite, wherein the ratio of the inulin, the galactooligosaccharide and the dietary fiber composite in a formula is (1-75):(1-75):(5-95). Preferably, the ratio is (10-50):(10-50):(25-50). A balanced nutritious food includes cereal flour and the ratio of the cereal flour to the combination in a formula is (50-95):(5-50). Preferably, the ratio is (70-95):(30-5). Moreover, provided is an application in preparing foods or medicaments for preventing inflammatory bowel disease, improving gastrointestinal motility and preventing constipation, preventing diabetes, preventing cardiovascular and cerebrovascular diseases, and regulating intestinal flora to enhance immune ability.

The invention is related to a sugar-reduced food cream composition comprising fat, sugar and starch, wherein the starch is native starch having an average particle size between 20 m and 30 m, preferably between 22 m and 28 m, even more preferably between 23 m and 26 m, with a D90 smaller than 40 m, preferably smaller than 36 m. The invention also relates to a method of preparation of a sugar-reduced food cream composition comprising the steps of: selecting a recipe of a food cream composition comprising fat and sugar, replacing between 25% to 40%, preferably 25% to 35%, more preferably about 30% by weight of the total sugar content of said food cream composition by native starch having an average particle size between 20 m and 30 m, preferably between 22 m and 28 m, even more preferably between 23 m and 26 m, with a D90 smaller than 40 m, preferably smaller than 36 m.

The invention is related to a sugar-reduced food cream composition comprising fat, sugar and starch, wherein the starch is native starch having an average particle size between 20 m and 30 m, preferably between 22 m and 28 m, even more preferably between 23 m and 26 m, with a D90 smaller than 40 m, preferably smaller than 36 m. The invention also relates to a method of preparation of a sugar-reduced food cream composition comprising the steps of: selecting a recipe of a food cream composition comprising fat and sugar, replacing between 25% to 40%, preferably 25% to 35%, more preferably about 30% by weight of the total sugar content of said food cream composition by native starch having an average particle size between 20 m and 30 m, preferably between 22 m and 28 m, even more preferably between 23 m and 26 m, with a D90 smaller than 40 m, preferably smaller than 36 m.

A dough composition and manufacturing process suitable for a ketogenic diet, a low carbohydrate diet, a sugar-restricted diet, and/or a gluten-restricted diet. The dough composition comprises psyllium powder of 4% wt.; gum of 2% wt. to 4% wt.; pea protein of between 16-20% wt.; pea fibre of between 18-49% wt.; and chickpea flour of between 0-27% wt. Another dough composition comprises cauliflower powder of between 0-8% wt.; psyllium powder of between 5-10% wt.; flax meal of between 0-10% wt.; pea protein of between 15-36% wt.; pea fibre of between 18-46.5% wt.; and oat flour of between 0-25% wt. Finally, another dough composition comprises psyllium powder of 10% wt.; cauliflower powder of between 0-12.5% wt.; pea protein of between 18-31.5% wt.; pea fibre of between 22-42% wt.; baking powder of between 1-3.25% wt.; and salt of between 0.75-1.7% wt.

A dough composition and manufacturing process suitable for a ketogenic diet, a low carbohydrate diet, a sugar-restricted diet, and/or a gluten-restricted diet. The dough composition comprises psyllium powder of 4% wt.; gum of 2% wt. to 4% wt.; pea protein of between 16-20% wt.; pea fibre of between 18-49% wt.; and chickpea flour of between 0-27% wt. Another dough composition comprises cauliflower powder of between 0-8% wt.; psyllium powder of between 5-10% wt.; flax meal of between 0-10% wt.; pea protein of between 15-36% wt.; pea fibre of between 18-46.5% wt.; and oat flour of between 0-25% wt. Finally, another dough composition comprises psyllium powder of 10% wt.; cauliflower powder of between 0-12.5% wt.; pea protein of between 18-31.5% wt.; pea fibre of between 22-42% wt.; baking powder of between 1-3.25% wt.; and salt of between 0.75-1.7% wt.

A Stevia extract made from leaves of the Stevia rebaudiana plant is described. The extract has desired levels of steviol glycosides and is useful in food, beverage, and other consumable products.

A Stevia extract made from leaves of the Stevia rebaudiana plant is described. The extract has desired levels of steviol glycosides and is useful in food, beverage, and other consumable products.