The present invention relates to methods for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates, and the use of one or more of D-glucose, fiber and protein for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates.

The present invention relates to methods for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates, and the use of one or more of D-glucose, fiber and protein for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates.

The present invention relates to methods for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates, and the use of one or more of D-glucose, fiber and protein for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates.

The present invention relates to a chewing gum for mucosal delivery of cannabinoids, the chewing gum being formulated as an extruded chewing gum including water-soluble chewing gum ingredients mixed into water-insoluble gum base, wherein the gum base has one or more natural resins in an amount of 10-40% by weight of the gum base, one or more elastomers in an amount of 3-30% by weight of the gum base, and one or more elastomer plasticizers in an amount of 8-50% by weight of the gum base, and wherein the one or more elastomer plasticizers includes one or more polyvinyl acetate elastomer plasticizers in an amount of 8-50% by weight of the gum base, and wherein the chewing gum has one or more cannabinoids.

The subject matter of the invention is a sugar-free hard dragee consisting of a compressed core and a hard coating completely surrounding the compressed core, wherein the hard dragee is sugar-free. The compressed core contains a mixture of erythritol. D-sorbitol and steviol whereas the hard coating contains a mixture of D-maltitol, erythritol and stevia/steviol. The hard dragees according to the invention surprisingly have a good compatibility in spite off the combination of sugar replacement substances and non-sugar sweeteners. Moreover, the compressed cores of the hard dragees according to the invention have a very good compressibility.

The invention relates to a chewing gum composition comprising, calculated as dry weight, 30-60 wt. % maltitol, 5 30 wt. % mannitol, 5-25 wt. % polyvinylacetate, 1-15 wt. % vinyl acetate-vinyl laurate copolymer, 0.5-5 wt. % gelling agent, 1-7 wt. % of at least one emulsifier. 0.1 ) wt. % trisectine and 1-10 wt. % fat, and with respect to the total weight of the chewing gum composition 4-15 wt. % water. The invention also relates to a print method in which said chewing gum composition is heated in cartridge in a heated print head and thus a three-dimensional object is printed in layers.

The subject matter of the invention is a sugar-free hard dragee consisting of a compressed core and a hard coating completely surrounding the compressed core, wherein the hard dragee is sugar-free. The compressed core contains a mixture of erythritol. D-sorbitol and steviol whereas the hard coating contains a mixture of D-maltitol, erythritol and stevia/steviol. The hard dragees according to the invention surprisingly have a good compatibility in spite off the combination of sugar replacement substances and non-sugar sweeteners. Moreover, the compressed cores of the hard dragees according to the invention have a very good compressibility.

The present disclosure provides systems and methods for binding active ingredients onto consumable high pressure gasified crystals. The method of binding dietary supplements, nutraceuticals, and active ingredients onto carbonated crystals (candy) can be performed to preserve the full benefits of the ingredients by using low or zero moisture, low or ambient temperatures, and ensuringeven dispersal of the ingredients per dosage. The supplements can be retained in the mouth of a user via sensory signals until orally absorbed.

The present disclosure provides systems and methods for binding active ingredients onto consumable high pressure gasified crystals. The method of binding dietary supplements, nutraceuticals, and active ingredients onto carbonated crystals (candy) can be performed to preserve the full benefits of the ingredients by using low or zero moisture, low or ambient temperatures, and ensuringeven dispersal of the ingredients per dosage. The supplements can be retained in the mouth of a user via sensory signals until orally absorbed.

A food product is coated with an edible, meltable powder. Upon melting, the powder-coated food product melts into a liquid coating on the food product. The meltable powder comprises a dry component free of starch and at least one of: a sorbitol dry component; an erythritol dry component; an arabitol dry component; a xylitol dry component; a lactitol dry component; a maltitol dry component; a combination of isomalt and sorbitol; a shellac dry component free of fatty acids; a soluble fiber dry component; a fructose dry component, a trehalose dry component, a glucose dry component, a maltose dry component, and an isomaltulose dry component. The polyols when present are free of polysaccharides. A number of food products can be coated with one or more of the dry components, which are subsequently melted to form a coating.