| abstract |
Sugar-free binders for foodstuffs comprise a sugar substitute (I) and a protein hydrolysate (II) in the form of granules with a particle size of 0.05-2 mm. (II) has an av. molecular wt. of 1000-100,000. The (I):(II) ratio is 1:3 to 3:1, esp. 2:1. (I) is sorbitol. (II) is a gelatin or gluten hydrolysate with a molecular wt. of 5000-30,000. The granules may be produced by standard methods, e.g. by wet granulation with water or steam or by fluidised-bed granulation. |