The invention describes products, uses thereof, compositions thereof, and methods to prepare products formed from Maillard reaction products from a sugar donor and/or sweet tea extracts, Stevia extracts, swingle (mogroside) extracts, one or more sweet tea extract components, one or more steviol glycosides, one or more mogrosides, one or more glycosylated sweet tea glycosides, one or more glycosylated steviol glycosides or one or more glycosylated mogrosides and an amine donor/reactant.

A taco shell is produced by applying a plasticizing agent to a targeted region including a base or spine portion of a hard taco shell and lower sections of taco shell sidewalls, thereby softening the targeted region, preferably across a strip width between 16 mm-20 mm, and enabling the sidewalls of the hard taco shell to engage each other without cracking or otherwise breaking the taco shell. As a further result, when the taco shell is bitten, the softened targeted region 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 during packaging and 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.

The present invention relates to a bread comprising a saccharified rice solution and a method for preparing same and, more specifically, to a bread comprising a saccharified rice solution prepared by using Aspergillus oryzae koji, Aspergillus kawachii koji, and lees and a method for preparing same. According to the present invention, a saccharified rice solution prepared by using Aspergillus oryzae koji, Aspergillus kawachii koji, and lees is developed, and thus, as compared with an existing saccharified rice solution prepared by using Aspergillus oryzae koji or Aspergillus kawachii koji, sweetness may be reduced, and the amounts of glutamic acid and aspartic acid may be increased, thus giving further enhanced savory taste. Furthermore, various and rich flavors (aroma) may be enhanced. In addition, by addition of the saccharified rice solution of the present invention, a bread having savory taste and various and rich flavors (aroma) may be prepared.

Glucosyl steviol glycosides (GSG) compositions are prepared from steviol glycosides of Stevia rebaudiana. The GSG compositions can be used as sweeteners in various consumables including foods, beverages, cosmetics and pharmaceuticals.

The invention relates to a glucose(-containing) syrup replacement composition for use in food applications, such as in bakery, beverages, ice cream, confectionery and the like. The glucose(-containing) syrup replacement composition comprises at least 80 wt % of maltodextrin having a dextrose equivalence (DE) of from 15 to 20 and up to 20 wt % of sorbitol and glycerol. The invention also covers the use of the composition in a food product to replace at least partially or completely nutritive mono- and disaccharides having an energy density of 4 kcal/g, preferably to replace at least partially or completely glucose, sucrose and/or fructose, generally in the form of syrups.

Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.

The present invention relates to chocolate containing allulose and a method of preparing thereof, and more specifically, provides a chocolate composition having reduction of saccharides added to chocolate, masking of bitter taste of chocolate and excellent emulsion stability, and a method of preparing thereof.

The invention relates to a crystalline allulose with a defined particle size distribution, to a process for the production thereof, as well as to the use thereof. The new allulose quality is characterized by the fact that it improves the shelf life of end products made therewith as well as their sensory and taste properties.

The present invention concerns a fried product. More specifically, the invention relates to a fried product obtained from a composition comprising flour, yeast, microalgal flour and a drinkable liquid and having a low fat content relative to the standard composition of said fried product.

The invention also relates to the method for producing said fried products.

Glucosyl Stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The glucosylation was performed by cyclodextrin glucanotransferase using the starch as source of glucose residues. The compositions mainly comprise glucosyl derivatives with superior taste characteristics and can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.