The present invention relates to a method for producing 1-O-a-D-glucopyranosyl-D-mannitol- (hereinafter referred to as 1,1-GPM) and/or 6-O-a-D-glucopyranosyl-D-sorbitol- (hereinafter referred to as 1,6-GPS) enriched isomalt compositions from isomalt-containing solutions, i.e. solutions containing hydrogenated isomaltulose, 1,1-GPM- and/or 1,6-GPS-enriched isomalt compositions from isomalt-containing solutions produced by the method according to the invention, as well as the use of these 1,1-GPM- and/or 1,6-GPS-enriched isomalt compositions.

A taco shell is produced by applying a plasticizing agent to a base or spine portion of a hard taco shell, such as by targeted spraying, rolling, brushing or dipping of the taco shells, thereby softening the base or spine portion, preferably across a strip width between 4 mm-20 mm. As a result, when the taco shell is bitten, the softened base portion has some hinging flexibility or pliability which reduces the potential for any crack propagation. Therefore, the structural integrity of the hard taco shell can be better maintained while be eaten, resulting in retention of the fillings and less mess. If desired, an anti-migration agent can also be applied to assure containment of the plasticizing agent in the targeted region.

A method for making highly soluble Stevia sweetener compositions is described. The resulting sweetener compositions readily provide high concentration solutions, and also possess superior taste qualities. The compositions can be used as sweeteners, sweetness enhancers, and flavor enhancers in foods, beverages, cosmetics and pharmaceuticals.

An agglomerate product comprises a significant percentage of whole grain materials. A whole grain dry component comprising its native starch form is agglomerated with other dry components to provide agglomerates that are highly dispersible agglomerates, which comprise a dry blend substantially comprising whole grains. The agglomerates can be added to modify beverages such as milk products to produce a ready-to-drink beverage that provides a minimum of about to 1 serving of whole grains per 8-ounce serving.

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.

Disclosed is a method for reducing the oil content of fried potato chips. According to the method, potatoes are used as raw materials, which are washed, peeled and cut into chips and are subjected to an ion blanching. The potato chips are then coated with a mixed solution of guar gum and sorbitol, and the potato chips are fried after coating. Calcium ions in blanching liquid can chemically react with low-methoxyl pectin contained in the potato chips to form a bridged structure. The calcium ions may also interact with guar gum to facilitate the escape of moisture and reduce the entry of oil during the frying process. Addition of sorbitol can further improve the structure of the coating membrane of guar gum to effectively reduce the oil content without significant influence on the moisture content and other qualities of the final products.

The present disclosure relates to anhydrous hydrogels useful as mucoadhesive (oral compositions) or as topical agents and may be used to deliver an active agent such as active pharmaceutical agents (API's), coagulants, fragrances, flavors, and other actives and excipients.

Methods for producing fruit juice compositions and/or beverage products where the content of an aroma component is reduced but the content of a nutritional functional component and the content of a saccharide are not substantially reduced.

The present disclosure relates to anhydrous hydrogels useful as mucoadhesive (oral compositions) or as topical agents and may be used to deliver an active agent such as active pharmaceutical agents (API's), coagulants, fragrances, flavors, and other actives and excipients.