The present invention relates to the manufacturing industry of raw materials to produce sweet candies. More specifically, it is related to the manufacture of raw materials that normally comprise sucrose in its composition and more specifically to the manufacture of raw materials to produce cotton candy. The formulation has the advantage of not containing sucrose and allowing the manufacture of cotton candy; It can be processed in a normal cotton candy manufacturing machine and with a performance equal to that achieved when using sucrose; its components neither by digestion nor by metabolism, result in glucose. This formulation has the following qualitative base composition: Steviol Glycosides or Stevia rebaudiana Extract, Polydextrose, Isomaltose, Trehalose, Isomaltulose, Gluconodeltalactone, and Silicon dioxide.

The disclosure provides a frozen dessert composition comprising (A) about 6 to 15% by weight of palatinose based on the total weight of the composition, and (B) about 10 to 30% by weight of a dextrin or a combination of a dextrin and a soluble dietary fiber based on the total weight of the composition. The disclosure also provides a method of manufacturing a frozen dessert composition comprising mixing the following components with water; (A) about 6 to 15% by weight of palatinose based on the total weight of the composition, and (B) about 10 to 30% by weight of a dextrin or a combination of a dextrin and a soluble dietary fiber based on the total weight of the composition.

The disclosure provides a frozen dessert composition comprising (A) about 6 to 15% by weight of palatinose based on the total weight of the composition, and (B) about 10 to 30% by weight of a dextrin or a combination of a dextrin and a soluble dietary fiber based on the total weight of the composition. The disclosure also provides a method of manufacturing a frozen dessert composition comprising mixing the following components with water; (A) about 6 to 15% by weight of palatinose based on the total weight of the composition, and (B) about 10 to 30% by weight of a dextrin or a combination of a dextrin and a soluble dietary fiber based on the total weight of the composition.

The present invention relates to a complementary nutritional composition characterized by a low glycemic load and/or index and/or comprising an ingredient characterized by a low glycemic index for use in treatment, prevention and/or reducing the risk of a metabolic syndrome disorder appearing later in life.

The present invention relates to a complementary nutritional composition characterized by a low glycemic load and/or index and/or comprising an ingredient characterized by a low glycemic index for use in treatment, prevention and/or reducing the risk of a metabolic syndrome disorder appearing later in life.

A jelly confectionary includes a sugar selected from a group consisting of isomaltulose, trehalose and combinations thereof. The jelly confectionary further includes at least one gelling agent and water. The sugar in the jelly confectionary is 30 to 50 wt. % based on a total weight of the jelly confectionary. A process for producing the jelly confectionary includes bringing a composition of the sugar, gelling agent and water to a pouring temperature, pouring the composition into a mold maintained at a mold temperature and drying the composition in the mold for at least two weeks.

A jelly confectionary includes a sugar selected from a group consisting of isomaltulose, trehalose and combinations thereof. The jelly confectionary further includes at least one gelling agent and water. The sugar in the jelly confectionary is 30 to 50 wt. % based on a total weight of the jelly confectionary. A process for producing the jelly confectionary includes bringing a composition of the sugar, gelling agent and water to a pouring temperature, pouring the composition into a mold maintained at a mold temperature and drying the composition in the mold for at least two weeks.

The invention provides a novel chocolate mass which has a glycemic index of less than 29 (GI<29) and of which the content of added sugar comprises at least 10% galactose and in addition a content of iosmaltulose and/or tagatose. The chocolate mass additionally has a content of vitamin E in the form of a tocotrienol-tocopherol mixture from natural sources, wherein the content of tocotrienols in the chocolate mass is greater than the content of tocopherols.

The invention provides a novel chocolate mass which has a glycemic index of less than 29 (GI<29) and of which the content of added sugar comprises at least 10% galactose and in addition a content of iosmaltulose and/or tagatose. The chocolate mass additionally has a content of vitamin E in the form of a tocotrienol-tocopherol mixture from natural sources, wherein the content of tocotrienols in the chocolate mass is greater than the content of tocopherols.

A thickening powder promotes safe swallowing of a composition by an individual with dysphagia and can be used in methods of treating dysphagia, promoting safe swallowing of a composition, and mitigating a risk of aspiration during swallowing of a composition. The powder contains beta-glucan and a carrier ingredient that is a carbohydrate that is neutral toward or enhances the extensional properties of the composition. The carrier ingredient is preferably at least one of isomaltulose or a low molecular weight carbohydrate such as sucrose or lactose. The powder can be diluted in a liquid comprising at least one of water or milk to form at least a portion of a composition such as a nutritional product and to improve the cohesiveness of the composition.