The present invention relates to a process for the preparation of sucrose-containing sweeteners or sucrose-containing foods and drinks, which is characterized in adding maltitol and/or lactitol to the ingredient sucrose to reduce the calorie value of such products and in the fact that intake of such products will inhibit increments of blood and liver saccharides and cholesterol levels.
The present invention is to solve a variety of problems relative to conventional lactitol crystals and relates to a trihydrate crystal of lactitol having a molecular formula C.sub.12 H.sub.24 O.sub.11 .multidot.3H.sub.2 O and a melting point of 52.degree.-56.degree. C., a crystalline mixture solid containing it and a process for producing them.
The invention relates to a low-calorie chocolate containing: fat, preferably derived from cocoa, a sweetening mass, at least one emulsifier, and, optionally, desiccated defatted cocoa and/or a pulverulent milky product or a derivative thereof, characterized in that it has a total fat content of less than 32% by weight, preferably less than 31% by weight and still more preferably less than 29% by weight relative to all of the abovementioned ingredients, and in that the sweetening mass is based on at least one product chosen from the group consisting of crystallized maltitol of high purity, lactitol, hydrogenated isomaltulose and low-calorie saccharide polymers.
The invention relates to the new product lactitol monohydrate and to a method for the production of crystalline lactitol. The crystalline lactitol monohydrate can be obtained bij seeding an aqueous lactitol solution of a special concentration under special conditions causing the lactitol monohydrate to crystallize and recovering the product. From the mother liquor a further amount of lactitol dihydrate can be recovered. Crystalline lactitol dihydrate can be obtained using different special conditions. Lactitolmonohydrate can further be obtained by mixing one part bij weight of an aqueous lactitol solution of a suited concentration with 1 tot 3 parts bij weight of methanol or ethanol and cooling the mixture to 15.degree. tot 25.degree. C.
This relates to foodstuffs containing maltitol. More particularly, this invention relates to improved fat-containing foodstuffs, wherein the improvement includes the partial or total replacement of the fat by a taste effective amount of maltitol.
