The invention describes sweetening compositions and methods to prepare sweetening compositions containing steviol glycosides, salts, and other natural or synthetic sweeteners with improved solubilities and sensory profiles.

Lower calorie multiphase foodstuffs comprising oligosaccharides, or mixtures thereof, with a perceived sweetness to humans that is at least as sweet as a higher calorie foodstuff are provided herein.

Steviol glycoside compositions comprising certain proportions of rebaudioside D, rebaudioside M, rebaudioside A, rebaudioside N, rebaudioside O, and rebaudioside E are provided. Sweetener compositions comprising the steviol glycoside compositions and additional substances are also provided. Consumables, particularly beverages and beverage products containing said steviol glycoside compositions, and sweetener compositions comprising the same, are also provided. Methods of preparing the sweetener compositions and consumables are also detailed herein.

Steviol glycoside compositions comprising certain proportions of rebaudioside D, rebaudioside M, rebaudioside A, rebaudioside N, rebaudioside O, and rebaudioside E are provided. Sweetener compositions comprising the steviol glycoside compositions and additional substances are also provided. Consumables, particularly beverages and beverage products containing said steviol glycoside compositions, and sweetener compositions comprising the same, are also provided. Methods of preparing the sweetener compositions and consumables are also detailed herein.

The present application relates to a fruit jam comprising a fruit and a sugar containing allulose, a method for manufacturing the same, and a method for reducing bubbles in the fruit jam.

The present application relates to a fruit jam comprising a fruit and a sugar containing allulose, a method for manufacturing the same, and a method for reducing bubbles in the fruit jam.

The present invention relates to a method for preparing a trehalose-rich yeast extract, said method comprising a step in which yeast cells are enzymatically disrupted by use of one or more proteases. The present invention further relates to a novel trehalose-rich yeast extract obtainable by the method of the invention. The novel trehalose-rich yeast extract comprises an amount of at least 15% (w/w) trehalose, based on dry matter. The invention also relates to the use of the novel trehalose-rich yeast extract as an additive in a cosmetic, pharmaceutical, food or beverage product.

The present invention relates to a method for preparing a trehalose-rich yeast extract, said method comprising a step in which yeast cells are enzymatically disrupted by use of one or more proteases. The present invention further relates to a novel trehalose-rich yeast extract obtainable by the method of the invention. The novel trehalose-rich yeast extract comprises an amount of at least 15% (w/w) trehalose, based on dry matter. The invention also relates to the use of the novel trehalose-rich yeast extract as an additive in a cosmetic, pharmaceutical, food or beverage product.

The present invention relates to a mixed saccharide composition containing psicose, glucose and fructose with improved sweetness quality and crystallization, and a method for preventing crystallization of a mixed saccharide composition containing a psicose.

There is described an edible particulate material comprising from 80% to 100% by weight based on total weight of the material of a processable, microbially released, flavour acceptable bran-like material, characterized by the following parameters: (i) mean particle size by volume (Vol. MPS) of from 5 to 100 microns; (ii) volume particle size distribution (Vol. PSD) characterized by the parameters: D.sub.90,3 less than or equal to 350 microns, and D.sub.50,3 less than or equal to 50 microns, and optionally D.sub.10,3 less than or equal to 15 microns, (iii) mean particle sphericity as measured by a S.sub.mean of greater than or equal to 0.75; (iv) where processable means has oil holding capacity (OHC) of from 0.7 to 1.5; (v) where microbially released means material has common microbes below given limits (preferably free of common microbes) (vi) where flavour acceptable denotes a lipase activity (LA) and a peroxidase activity (PA) both less than or equal to 2 U/g optionally a low degree of roasted flavour notes as defined herein. The bran as described may added to foodstuffs for example be used as a bulk ingredient to replace sugar and/or to provide filling and/or coatings having improved hiding ability when used as layers in multilayer foodstuffs.