NEW USE OF POLYDEXTROSE IN EDIBLE PRODUCTS, EDIBLE PRODUCTS CONTAINING POLYDEXTROSE AND PROCESS FOR INCLUDING POLYDEXTROSE IN EDIBLE PRODUCTS

The invention relates to the use of polydextrose for the sweetening of edible products. The invention relates especially to the use of polydextrose for synergistically enhancing the sweetness of sweet tasting sugar compounds selected from sucrose, fructose, glucose, lactose, maltose, maltulose, isom...

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Bibliographische Detailangaben
1. Verfasser:	LAURIDSEN, KIRSTEN
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention relates to the use of polydextrose for the sweetening of edible products. The invention relates especially to the use of polydextrose for synergistically enhancing the sweetness of sweet tasting sugar compounds selected from sucrose, fructose, glucose, lactose, maltose, maltulose, isomaltulose, galactose and mixtures or syrups thereof. The invention provides edible products having a desired level of sweetness with a reduced level of sugar or an enhanced level of sweetness without increased level of sugar. The invention also relates to a process for sweetening an edible product with polydextrose. L'invention concerne l'utilisation de polydextrose dans le but d'édulcorer les produits comestibles. Plus particulièrement, l'invention concerne l'utilisation de polydextrose dans l'amélioration synergique de la sucrosité de composés de sucre à goût sucré choisis parmi les composés suivants : sucrose, fructose, glucose, lactose, maltose, maltulose, isomaltulose, galactose et leurs mélanges ou leurs sirops. L'invention propose des produits comestibles ayant la sucrosité voulue pour une teneur en sucre réduite, ou alors une sucrosité accrue sans augmentation de la teneur en sucre. L'invention se rapporte également à un procédé d'édulcoration d'un produit comestible à l'aide de polydextrose.