Crystallization of glucose in compositions such as high fructose corn syrup or honey is reduced by adding as little as 0.25% by weight of inulin. The addition of inulin to honey reduces stickiness and increases the viscosity to allow the sweetener composition to retain its shape when molded. A honey and inulin composition can be added to chocolate without separation. A honey and inulin composition can be mixed with powdered milk without separation.

 
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< Cereal based food product comprising dha and/or epa

> Animal food additive and animal food containing said additive

> Roller for forming noodles and the like

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