The invention provides carbohydrate compositions and products comprising the carbohydrate compositions, such as dry products or a low-viscosity reduced-sugar syrup, methods of making the carbohydrate compositions and products, and uses thereof.

The invention provides carbohydrate compositions and products comprising the carbohydrate compositions, such as dry products or a low-viscosity reduced-sugar syrup, methods of making the carbohydrate compositions and products, and uses thereof.

The present invention relates to a sweetener composition comprising a sweetening blend with at least three components selected from: Maltitol, Xylitol and Rebaudioside A, the latter having a purity ranging from 80% to 100% by weight on the anhydrous basis, wherein Rebaudioside A, Xylitol and Maltitol are present in specific ratios and wherein the sum of the amounts of the three components of the sweetener composition is equal to the same amount by weight of sucrose and such as to achieve the same sweetening power as sucrose. Moreover, the present invention relates to the use of said sweetener composition replacing sucrose which, the weight being equal to that of the replaced sucrose, has the same sweetening power in a 1/1 ratio, to sweeten a product or a composition which is either edible or meant to be taken or ingested orally, or which is at any rate usable in the oral canal, such as: foods, drinks, pharmaceuticals, tobacco products, nutraceuticals and preparations for oral hygiene and/or beauty treatment; as well as a sweetened product or a sweetened composition which is either edible or meant to be taken or ingested orally, or which is at any rate usable in the oral canal, such as: foods, drinks, pharmaceuticals, tobacco products, nutraceuticals and preparations for oral hygiene and/or beauty treatment, said product or composition comprising the above sweetener composition.

The present invention relates to a sweetener composition comprising a sweetening blend with at least three components selected from: Maltitol, Xylitol and Rebaudioside A, the latter having a purity ranging from 80% to 100% by weight on the anhydrous basis, wherein Rebaudioside A, Xylitol and Maltitol are present in specific ratios and wherein the sum of the amounts of the three components of the sweetener composition is equal to the same amount by weight of sucrose and such as to achieve the same sweetening power as sucrose. Moreover, the present invention relates to the use of said sweetener composition replacing sucrose which, the weight being equal to that of the replaced sucrose, has the same sweetening power in a 1/1 ratio, to sweeten a product or a composition which is either edible or meant to be taken or ingested orally, or which is at any rate usable in the oral canal, such as: foods, drinks, pharmaceuticals, tobacco products, nutraceuticals and preparations for oral hygiene and/or beauty treatment; as well as a sweetened product or a sweetened composition which is either edible or meant to be taken or ingested orally, or which is at any rate usable in the oral canal, such as: foods, drinks, pharmaceuticals, tobacco products, nutraceuticals and preparations for oral hygiene and/or beauty treatment, said product or composition comprising the above sweetener composition.

A method of making a dessert includes the steps of combining and mixing together sugar, flour, milk and vanilla bean seeds to define a first mixture. Sugared yellow yolks are added to the first mixture to define a second mixture. The second mixture is mixed at a temperature between 180° F. and 205° F. and then cooled and poured into a plurality cups each containing a pie crust. The cups and second mixture contained therein are frozen to define frozen desserts. The frozen desserts are later cooked to define finished desserts ready for consumption.

The present invention relates to amorphous porous particles comprising sugar, a bulking agent and surfactant, having a closed porosity of between 20 to 60% a sphericity of at least between 0.8 and 1. In a further aspect the present invention relates to a process of making said amorphous porous particles and their use as bulk sugar replacers in food products such as fat based confectionery products for example, chocolate.

The present invention relates to amorphous porous particles comprising sugar, a bulking agent and surfactant, having a closed porosity of between 20 to 60% a sphericity of at least between 0.8 and 1. In a further aspect the present invention relates to a process of making said amorphous porous particles and their use as bulk sugar replacers in food products such as fat based confectionery products for example, chocolate.

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

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

The invention relates to a coating cutting tool for frozen confection comprising a frame defining a product void for receiving a product at least partly coated, a set of side knives comprising at least two knives mounted on the frame opposite of the product the void, wherein the knives are fixed on the frame. The invention also relates to a method for cutting the coating comprising softening the coating to allow cutting of the coating and holding the product so that sufficient pressure can be exerted during cutting.