Abstract

Compositions comprising polysaccharides and oligosaccharides are provided. Methods for the formation of the compositions, including the enzymatic production of the oligosaccharides, and the uses of the compositions in foodstuffs, cosmetics, and nutraceuticals are also provided.

IPC Classes  ?

• A23L 27/30 - Artificial sweetening agents
• A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
• A23L 33/24 - Cellulose or derivatives thereof

Abstract

Described herein are novel glycolipid surface-active compositions, products of, and methods of making the same.

IPC Classes  ?

• C11D 1/58 - Heterocyclic compounds

Abstract

Described herein are consumable polymeric compositions, products of, and methods of making the same.

IPC Classes  ?

• A23L 33/22 - Comminuted fibrous parts of plants, e.g. bagasse or pulp
• A23L 33/24 - Cellulose or derivatives thereof
• A61K 36/899 - Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane

Abstract

Non-colligative freezing point modulator compositions comprising oligosaccharides are provided. Methods for the formation of the compositions, food products, frozen food products, baked goods, or sweeteners, including the enzymatic production of the oligosaccharides, and the uses of the same are also provided.

IPC Classes  ?

• A23G 9/34 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition characterised by carbohydrates used, e.g. polysaccharides

Abstract

Compositions comprising polysaccharides and oligosaccharides are provided. Methods for the formation of the compositions, including the enzymatic production of the oligosaccharides, and the uses of the compositions in foodstuffs, cosmetics, and nutraceuticals are also provided.

IPC Classes  ?

• A23L 27/30 - Artificial sweetening agents
• A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
• A23L 33/24 - Cellulose or derivatives thereof

Abstract

Compositions comprising soluble oligosaccharides and insoluble saccharides are provided. Methods for the formation of the compositions, food products, baked goods, or sweeteners, including the enzymatic production of the saccharides, the mixtures with various ratios and properties of the saccharides, and the uses of the same are also provided.

IPC Classes  ?

• A23L 27/30 - Artificial sweetening agents
• A21D 2/18 - Carbohydrates
• A21D 13/062 - Products with modified nutritive value, e.g. with modified starch content with modified sugar contentSugar-free products
• A23G 1/40 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
• A23G 9/34 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition characterised by carbohydrates used, e.g. polysaccharides

Abstract

Flavoring precursor compositions including a first oligosaccharide component and a second oligosaccharide component are provided. The first oligosaccharide component may include cello-oligosaccharide. The second oligosaccharide component may include an oligosaccharide that is not cello-oligosaccharide. Also provided herein are cooked food products.

IPC Classes  ?

• A23L 27/30 - Artificial sweetening agents
• A23G 3/38 - Sucrose-free products
• A23G 3/42 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides

Abstract

Compositions comprising soluble oligosaccharides and insoluble saccharides are provided. Methods for the formation of the compositions, food products, baked goods, or sweeteners, including the production of the saccharide particles, the saccharide particles with various ratios and properties of the saccharides, and the uses of the same are also provided.

IPC Classes  ?

• A23L 33/24 - Cellulose or derivatives thereof
• A21D 2/18 - Carbohydrates
• A21D 2/36 - Vegetable material
• A23L 27/30 - Artificial sweetening agents
• A23P 10/40 - Making free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added

Abstract

Described herein are dough compositions, products of, and methods of making the same.

IPC Classes  ?

• A23J 3/14 - Vegetable proteins
• A21D 2/36 - Vegetable material
• A21D 13/02 - Products made from whole mealProducts containing bran or rough-ground grain
• A21D 13/047 - Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
• A21D 13/06 - Products with modified nutritive value, e.g. with modified starch content
• A21D 2/18 - Carbohydrates
• A21D 2/26 - Proteins
• A21D 13/42 - Tortillas
• A21D 13/44 - Pancakes or crêpes
• A21D 13/80 - Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
• A23J 3/18 - Vegetable proteins from wheat
• A23J 3/22 - Working-up of proteins for foodstuffs by texturising
• A23L 7/109 - Types of pasta, e.g. macaroni or noodles
• A23L 7/10 - Cereal-derived products
• A23L 7/157 - Farinaceous granules for dressing meat, fish or the like
• A23L 23/00 - SoupsSauces Preparation or treatment thereof
• A21D 13/064 - Products with modified nutritive value, e.g. with modified starch content with modified protein content
• A21D 13/066 - Gluten-free products
• A21D 13/41 - Pizzas
• A21D 13/43 - Flatbreads, e.g. naan

Abstract

Described herein are flour compositions, products of, and methods of making the same.

IPC Classes  ?

• A21D 2/36 - Vegetable material
• A21D 13/047 - Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
• A21D 13/06 - Products with modified nutritive value, e.g. with modified starch content
• A23L 7/109 - Types of pasta, e.g. macaroni or noodles
• A21D 13/04 - Products made from materials other than rye or wheat flour
• A23L 33/22 - Comminuted fibrous parts of plants, e.g. bagasse or pulp
• C08B 37/00 - Preparation of polysaccharides not provided for in groups Derivatives thereof
• C08B 37/14 - HemicelluloseDerivatives thereof
• C08H 8/00 - Macromolecular compounds derived from lignocellulosic materials
• C08J 11/10 - Recovery or working-up of waste materials of polymers by chemically breaking down the molecular chains of polymers or breaking of crosslinks, e.g. devulcanisation
• C08J 11/18 - Recovery or working-up of waste materials of polymers by chemically breaking down the molecular chains of polymers or breaking of crosslinks, e.g. devulcanisation by treatment with organic material
• A23L 7/10 - Cereal-derived products

Abstract

Described herein are biomass-derived fiber compositions, products of and methods of making the same.

IPC Classes  ?

• A61K 8/73 - Polysaccharides
• A61Q 1/12 - Face or body powders, e.g. for grooming, adorning or absorbing
• A61Q 5/00 - Preparations for care of the hair
• A61Q 5/02 - Preparations for cleaning the hair
• A61Q 11/00 - Preparations for care of the teeth, of the oral cavity or of dentures, e.g. dentifrices or toothpastesMouth rinses
• A61Q 15/00 - Anti-perspirants or body deodorants
• A61Q 13/00 - Formulations or additives for perfume preparations
• A61Q 19/00 - Preparations for care of the skin
• A61K 8/04 - DispersionsEmulsions
• A61K 8/02 - Cosmetics or similar toiletry preparations characterised by special physical form
• A61Q 19/10 - Washing or bathing preparations

Abstract

Described herein are novel glycolipid surface-active compositions, products of, and methods of making the same.

IPC Classes  ?

• C07H 15/04 - Acyclic radicals, not substituted by cyclic structures attached to an oxygen atom of a saccharide radical
• C07H 15/12 - Acyclic radicals, not substituted by cyclic structures attached to a nitrogen atom of a saccharide radical

Abstract

Methods of forming an ingredient for human consumption are provided herein. The methods may include isolating one or more soluble polysaccharides from a biomass, generating one or more oligosaccharides from the biomass, and combining the one or more isolated soluble polysaccharides with the generated oligosaccharides to form the ingredient. Methods of pretreating a biomass are also provided. The methods may include administering a physical pretreatment to a biomass, administering a gentle pretreatment to the physically pretreated biomass, and administering a strong pretreatment to the gently pretreated biomass. Ingredients for human consumption are also provided.

IPC Classes  ?

• A23K 20/189 - Enzymes
• A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
• A23L 7/135 - Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
• A23L 7/126 - Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
• A23L 27/30 - Artificial sweetening agents
• A23L 27/60 - Salad dressingsMayonnaiseKetchup
• A23L 29/262 - CelluloseDerivatives thereof, e.g. ethers
• C12P 19/02 - Monosaccharides
• C12P 19/12 - Disaccharides
• C12P 19/14 - Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase, e.g. by alpha-amylase

Abstract

Compositions comprising soluble oligosaccharides and insoluble saccharides are provided. Methods for the formation of the compositions, food products, baked goods, or sweeteners, including the production of the saccharide particles, the saccharide particles with various ratios and properties of the saccharides, and the uses of the same are also provided.

IPC Classes  ?

• A23L 29/262 - CelluloseDerivatives thereof, e.g. ethers
• A23L 33/24 - Cellulose or derivatives thereof
• A23P 10/22 - Agglomeration or granulation with pulverisation of solid particles, e.g. in a free-falling curtain
• A23P 10/40 - Making free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
• A23P 20/10 - Coating with edible coatings, e.g. with oils or fats

Abstract

Non-colligative freezing point modulator compositions comprising oligosaccharides are provided. Methods for the formation of the compositions, food products, frozen food products, baked goods, or sweeteners, including the enzymatic production of the oligosaccharides, and the uses of the same are also provided.

IPC Classes  ?

• A23G 9/34 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition characterised by carbohydrates used, e.g. polysaccharides

Abstract

Compositions that can be used in foodstuff, cosmetic, or nutraceutical products, and consumer products comprising such compositions are provided. The compositions may comprise at least one or more oligosaccharides and one or more components. The compositions may comprise a sweet taste and may be suitable to be used as sweeteners, binders, and/or fiber content enhancers in finished products such as consumable products. The compositions may provide a favorable sweet taste, a desirable texture, or other desirable characteristics.

IPC Classes  ?

• A23L 27/30 - Artificial sweetening agents

Abstract

Compositions comprising soluble oligosaccharides and insoluble saccharides are provided. Methods for the formation of the compositions, food products, baked goods, or sweeteners, including the enzymatic production of the saccharides, the mixtures with various ratios and properties of the saccharides, and the uses of the same are also provided.

IPC Classes  ?

• A23L 33/21 - Addition of substantially indigestible substances, e.g. dietary fibres
• A23L 33/22 - Comminuted fibrous parts of plants, e.g. bagasse or pulp
• A23L 33/24 - Cellulose or derivatives thereof
• A23L 27/30 - Artificial sweetening agents
• A21D 13/06 - Products with modified nutritive value, e.g. with modified starch content

Abstract

Flavoring precursor compositions including a first oligosaccharide component and a second oligosaccharide component are provided. The first oligosaccharide component may include cello-oligosaccharide. The second oligosaccharide component may include an oligosaccharide that is not cello-oligosaccharide. Also provided herein are cooked food products.

IPC Classes  ?

• A23L 27/30 - Artificial sweetening agents
• A23G 3/38 - Sucrose-free products
• A23G 3/42 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides

Abstract

Lower calorie multiphase foodstuffs comprising oligosaccharides, or mixtures thereof, with a perceived sweetness to humans that is at least as sweet as a higher calorie foodstuff are provided herein.

IPC Classes  ?

• A23G 3/42 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
• A23L 33/24 - Cellulose or derivatives thereof
• A23L 27/30 - Artificial sweetening agents
• A23L 33/125 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing carbohydrate syrupsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugarsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugar alcoholsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing starch hydrolysates
• A21D 2/18 - Carbohydrates
• A21D 13/06 - Products with modified nutritive value, e.g. with modified starch content
• A23G 9/34 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition characterised by carbohydrates used, e.g. polysaccharides

Abstract

Methods of forming an ingredient for human consumption are provided herein. The methods may include isolating one or more soluble polysaccharides from a biomass, generating one or more oligosaccharides from the biomass, and combining the one or more isolated soluble polysaccharides with the generated oligosaccharides to form the ingredient. Methods of pretreating a biomass are also provided. The methods may include administering a physical pretreatment to a biomass, administering a gentle pretreatment to the physically pretreated biomass, and administering a strong pretreatment to the gently pretreated biomass. Ingredients for human consumption are also provided.

IPC Classes  ?

• A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
• A23L 7/135 - Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
• A23L 7/126 - Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
• A23L 27/30 - Artificial sweetening agents
• A23L 27/60 - Salad dressingsMayonnaiseKetchup
• A23L 29/262 - CelluloseDerivatives thereof, e.g. ethers
• C12P 19/02 - Monosaccharides
• C12P 19/12 - Disaccharides
• C12P 19/14 - Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase, e.g. by alpha-amylase

Abstract

Compositions comprising polysaccharides and oligosaccharides are provided. Methods for the formation of the compositions, including the enzymatic production of the oligosaccharides, and the uses of the compositions in foodstuffs, cosmetics, and nutraceuticals are also provided.

IPC Classes  ?

• A23L 27/30 - Artificial sweetening agents
• A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
• A23L 33/24 - Cellulose or derivatives thereof

Abstract

Methods of forming an ingredient for human consumption are provided herein. The methods may include isolating one or more soluble polysaccharides from a biomass, generating one or more oligosaccharides from the biomass, and combining the one or more isolated soluble polysaccharides with the generated oligosaccharides to form the ingredient. Methods of pretreating a biomass are also provided. The methods may include administering a physical pretreatment to a biomass, administering a gentle pretreatment to the physically pretreated biomass, and administering a strong pretreatment to the gently pretreated biomass. Ingredients for human consumption are also provided.

IPC Classes  ?

• C13K 13/00 - Sugars not otherwise provided for in this class
• A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
• A23L 27/30 - Artificial sweetening agents
• A23L 29/262 - CelluloseDerivatives thereof, e.g. ethers
• A23L 7/126 - Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
• A23L 27/60 - Salad dressingsMayonnaiseKetchup
• C12P 19/14 - Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase, e.g. by alpha-amylase
• C12P 19/12 - Disaccharides
• C12P 19/02 - Monosaccharides
• A23L 7/135 - Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals

Abstract

Compositions comprising polysaccharides and oligosaccharides are provided. Methods for the formation of the compositions, including the enzymatic production of the oligosaccharides, and the uses of the compositions in foodstuffs, cosmetics, and nutraceuticals are also provided.

IPC Classes  ?

• A23L 27/30 - Artificial sweetening agents
• A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
• A23L 33/24 - Cellulose or derivatives thereof

Abstract

Compositions that can be used in foodstuff, cosmetic, or nutraceutical products, and consumer products comprising such compositions are provided. The compositions may comprise at least one or more oligosaccharides and one or more components. The compositions may comprise a sweet taste and may be suitable to be used as sweeteners, binders, and/or fiber content enhancers in finished products such as consumable products. The compositions may provide a favorable sweet taste, a desirable texture, or other desirable characteristics.

IPC Classes  ?

• A23L 27/30 - Artificial sweetening agents
• A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
• A23L 33/21 - Addition of substantially indigestible substances, e.g. dietary fibres
• C08B 37/00 - Preparation of polysaccharides not provided for in groups Derivatives thereof

Abstract

The present invention in the field of oligosaccharide production provides a method of producing oligosaccharides of useful lengths without producing substantial amounts of monosaccharides and disaccharides (illustrated by FIG. 1). There is provided a method for producing an ingredient suitable for incorporation into a foodstuff, cosmetic, or nutraceutical, said ingredient comprising one or more oligosaccharides, wherein the oligosaccharides are produced in an enzymatic reaction, said enzymatic reaction comprising the step of contacting, in a solution or suspension, a polysaccharide-cleaving enzyme and a polysaccharide-containing feedstock, wherein said enzymatic reaction produces substantially no monosaccharides or disaccharides.

IPC Classes  ?

• A23L 27/30 - Artificial sweetening agents
• C12P 19/04 - Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
• A21D 2/18 - Carbohydrates
• A21D 13/80 - Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
• A21D 13/062 - Products with modified nutritive value, e.g. with modified starch content with modified sugar contentSugar-free products

Abstract

Lower calorie multiphase foodstuffs comprising oligosaccharides, or mixtures thereof, with a perceived sweetness to humans that is at least as sweet as a higher calorie foodstuff are provided herein.

IPC Classes  ?

• A23L 29/00 - Foods or foodstuffs containing additivesPreparation or treatment thereof
• A23L 33/21 - Addition of substantially indigestible substances, e.g. dietary fibres
• A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
• A23L 33/24 - Cellulose or derivatives thereof
• A23P 20/00 - Coating of foodstuffsCoatings thereforMaking laminated, multi-layered, stuffed or hollow foodstuffs

Abstract

Methods of forming an ingredient for human consumption are provided herein. The methods may include isolating one or more soluble polysaccharides from a biomass, generating one or more oligosaccharides from the biomass, and combining the one or more isolated soluble polysaccharides with the generated oligosaccharides to form the ingredient. Methods of pretreating a biomass are also provided. The methods may include administering a physical pretreatment to a biomass, administering a gentle pretreatment to the physically pretreated biomass, and administering a strong pretreatment to the gently pretreated biomass. Ingredients for human consumption are also provided.

IPC Classes  ?

• A23L 27/30 - Artificial sweetening agents
• A23L 29/206 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin
• A23L 29/262 - CelluloseDerivatives thereof, e.g. ethers
• A23L 33/21 - Addition of substantially indigestible substances, e.g. dietary fibres
• A23L 33/24 - Cellulose or derivatives thereof
• C08B 37/00 - Preparation of polysaccharides not provided for in groups Derivatives thereof
• C08H 8/00 - Macromolecular compounds derived from lignocellulosic materials
• C08L 5/14 - HemicelluloseDerivatives thereof
• C12P 19/12 - Disaccharides

Abstract

The present invention in the field of oligosaccharide production provides a method of producing oligosaccharides of useful lengths without producing substantial amounts of monosaccharides and disaccharides (illustrated by FIG. 1). There is provided a method for producing an ingredient suitable for incorporation into a foodstuff, cosmetic, or nutraceutical, said ingredient comprising one or more oligosaccharides, wherein the oligosaccharides are produced in an enzymatic reaction, said enzymatic reaction comprising the step of contacting, in a solution or suspension, a polysaccharide-cleaving enzyme and a polysaccharide-containing feedstock, wherein said enzymatic reaction produces substantially no monosaccharides or disaccharides.

IPC Classes  ?

• C12P 19/04 - Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
• A23L 27/30 - Artificial sweetening agents
• C07H 1/08 - SeparationPurification from natural products
• A21D 13/80 - Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
• A21D 2/18 - Carbohydrates
• A21D 13/062 - Products with modified nutritive value, e.g. with modified starch content with modified sugar contentSugar-free products

Abstract

Compositions comprising polysaccharides and oligosaccharides are provided. Methods for the formation of the compositions, including the enzymatic production of the oligosaccharides, and the uses of the compositions in foodstuffs, cosmetics, and nutraceuticals are also provided.

IPC Classes  ?

• A23L 27/30 - Artificial sweetening agents
• A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
• A23L 33/24 - Cellulose or derivatives thereof

Abstract

Compositions comprising polysaccharides and oligosaccharides are provided. Methods for the formation of the compositions, including the enzymatic production of the oligosaccharides, and the uses of the compositions in foodstuffs, cosmetics, and nutraceuticals are also provided.

IPC Classes  ?

• A23L 27/30 - Artificial sweetening agents
• A23L 29/206 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin
• A23L 29/262 - CelluloseDerivatives thereof, e.g. ethers
• A23L 33/24 - Cellulose or derivatives thereof
• C12P 19/04 - Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
• C12P 19/12 - Disaccharides
• A23L 33/21 - Addition of substantially indigestible substances, e.g. dietary fibres
• C08H 8/00 - Macromolecular compounds derived from lignocellulosic materials
• C08B 37/00 - Preparation of polysaccharides not provided for in groups Derivatives thereof

Abstract

The present invention in the field of oligosaccharide production provides a method of producing oligosaccharides of useful lengths without producing substantial amounts of monosaccharides and disaccharides (illustrated by Figure 1). There is provided a method for producing an ingredient suitable for incorporation into a foodstuff, cosmetic, or nutraceutical, said ingredient comprising one or more oligosaccharides, wherein the oligosaccharides are produced in an enzymatic reaction, said enzymatic reaction comprising the step of contacting, in a solution or suspension, a polysacchande-cleaving enzyme and a polysaccharide-containing feedstock, wherein said enzymatic reaction produces substantially no monosaccharides or disaccharides.

IPC Classes  ?

• C12P 19/00 - Preparation of compounds containing saccharide radicals
• C12P 19/04 - Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds