The present invention relates to the solubilisation of cereal bran, for preparing compositions comprising soluble fractions of cereal bran and the use of these compositions comprising solubilised cereal bran for the preparation of food products, such as bread.

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.

Provided is a low-carbohydrate wheat flour mix containing 25 mass % or greater of a dietary fiber material, 3 to 30 mass % of gluten, 1 to 20 mass % of starch derived from an underground plant part, and 60 mass % or less of wheat flour, all with respect to the total mass of the mix. Preferably, the low-carbohydrate wheat flour mix further contains 0.1 to 1 mass % of an emulsifier. The low-carbohydrate wheat flour mix contains dietary fiber, which leads low-carbohydrate and low-calorie, and can be used in the production of bakery food products, deep-fried food products, and sauces in the same manner as for ordinary wheat flour.

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 μm and 30 μm, preferably between 22 μm and 28 μm, even more preferably between 23 μm and 26 μm, with a D90 smaller than 40 μm, preferably smaller than 36 μm. 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 μm and 30 μm, preferably between 22 μm and 28 μm, even more preferably between 23 μm and 26 μm, with a D90 smaller than 40 μm, preferably smaller than 36 μm.

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 μm and 30 μm, preferably between 22 μm and 28 μm, even more preferably between 23 μm and 26 μm, with a D90 smaller than 40 μm, preferably smaller than 36 μm. 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 μm and 30 μm, preferably between 22 μm and 28 μm, even more preferably between 23 μm and 26 μm, with a D90 smaller than 40 μm, preferably smaller than 36 μm.

Starch-free baked comestible goods and aqueous slurries (batters) for preparation of starch-free baked comestible goods include a combination of three different protein components that are protein concentrates or protein isolates, wherein the protein components differ by solubility in water and/or particle size when suspended in an aqueous medium. The combination of three protein components, particularly in certain weight ratios, enables the preparation of starch-free baked comestible goods including doughnuts, muffins, cakes, and bars as well as other commonly recognized desirable comestible formats. The starch-free baked comestible goods have an improved texture and extended shelf-life as compared to previously developed starch-free baked comestible goods.

Starch-free baked comestible goods and aqueous slurries (batters) for preparation of starch-free baked comestible goods include a combination of three different protein components that are protein concentrates or protein isolates, wherein the protein components differ by solubility in water and/or particle size when suspended in an aqueous medium. The combination of three protein components, particularly in certain weight ratios, enables the preparation of starch-free baked comestible goods including doughnuts, muffins, cakes, and bars as well as other commonly recognized desirable comestible formats. The starch-free baked comestible goods have an improved texture and extended shelf-life as compared to previously developed starch-free baked comestible goods.

The present invention relates to a sweetener composition and a process for preparing a sweetener composition. In particular, the present invention relates to a sweetener composition comprising a crystalline carbohydrate and a bulking agent for replacing all or part of the sugar in a food product and preparing said sweetener composition. The present invention also relates to a process for reducing the hygroscopicity of resistant dextrin.

A sugar substitute for baked goods or pastries, the sugar substitute containing or consisting of (a) 40 to 60 wt % isomaltulose, (b) 20 to 40 wt % erythritol, (c) 8 to 20 wt % inulin, and (d) 0.1 to 1 wt % steviol glycoside relative to the total dry weight of the sugar substitute. A process for manufacturing a sugar substitute as well as to the use of a sugar substitute to replace sucrose in baked goods or pastries and for making baked goods, pastries and baking mixes.