C30B 7/02 - Single-crystal growth from solutions using solvents which are liquid at normal temperature, e.g. aqueous solutions by evaporation of the solvent
C30B 7/04 - Single-crystal growth from solutions using solvents which are liquid at normal temperature, e.g. aqueous solutions by evaporation of the solvent using aqueous solvents
A method and system for air classification of a milled feed stock includes generating a feed stream by combining the milled feed stock with at least one gasflow element, wherein the milled feed stock includes a plurality of particle sizes. The method and system includes directing the feed stream across a curvilinear surface, such that the milled feed stock in the feed stream separates into a plurality of classification streams, each of the plurality of classification streams based on the particle sizes of the milled feed stock. Therein, the method and system separates the plurality of classification streams and collects each of the plurality of classification streams, thereby classifying the milled feed stock contained therein based on the particle sizes for each of the plurality of classification streams.
B07B 4/02 - Separating solids from solids by subjecting their mixture to gas currents while the mixtures fall
A23N 15/00 - Machines or apparatus for other treatment of fruits or vegetables for human purposes; Machines or apparatus for topping or skinning flower bulbs
B03C 7/00 - Separating solids from solids by electrostatic effect
B07B 9/00 - Combinations of apparatus for screening or sifting or for separating solids from solids using gas currents; General arrangement of plant, e.g. flow sheets
A composition including a source of starch; and chickpea protein isolate, chickpea protein concentrate, or combination thereof is provided. The source of starch may be chickpea flour and/or oat flour. The composition may include a consumable liquid, e.g. water, to provide a chickpea milk that may be used in place of a traditional dairy milk. The composition may be in the form of a dry blend that a consumer can reconstitute with a consumable liquid, e.g. water, to provide a chickpea milk. A method of making the composition is also provided. The method may include a step of combining : a consumable liquid; a source of starch; optionally, at least one edible plant-derived lipid and chickpea protein isolate, chickpea protein concentrate, or combination thereof. The method may include a step of subjecting the composition to enzyme treatment to provide a reduced viscosity composition.
A23C 11/06 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
A23C 11/02 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
A23L 11/60 - Drinks from legumes, e.g. lupine drinks
The present disclosure provides methods for obtaining steviol glycosides from stevia material using an enzyme mixture, wherein the stevia material can be an extract, co-product, or waste product from a stevia extraction process involving enzymes β-1,2- and β-1,3- glycosyltransferases and sucrose synthase. Also provided are steviol glycoside compositions that may be prepared using such methods, and uses of said compositions in foods, beverages and the like.
C12P 19/56 - Preparation of O-glycosides, e.g. glucosides having an oxygen atom of the saccharide radical directly bound to a condensed ring system having three or more carbocyclic rings, e.g. daunomycin, adriamycin
The present disclosure provides inhibited starches, methods of making inhibited starches, and emulsions and foams including them, and food and beverage products including them.
University College Cork - National University of Ireland, Cork (Ireland)
Agriculture and Food Development Authority (TEAGASC) (Ireland)
Inventor
Caplice, Noel
Stanton, Catherine
Ross, Paul
Herisson, Florence
Karnik, Kavita
De Souza, Mervyn
Laurie, Ieva
Canene-Adams, Kirstie
Abstract
The present disclosure provides compositions comprising Lactobacillus mucosae and soluble dietary fiber, and methods treatment related thereto, useful against metabolic syndrome and related diseases, disorders and morbidities.
A61K 35/747 - Lactobacilli, e.g. L. acidophilus or L. brevis
A61K 47/36 - Polysaccharides; Derivatives thereof, e.g. gums, starch, alginate, dextrin, hyaluronic acid, chitosan, inulin, agar or pectin
A61P 1/16 - Drugs for disorders of the alimentary tract or the digestive system for liver or gallbladder disorders, e.g. hepatoprotective agents, cholagogues, litholytics
The present invention relates to the use of sweet steviol glycoside compounds, particularly rebaudioside B, in sweetening compositions. Sweetening compositions comprising selected amounts of rebaudioside B have been shown to possess favorable flavor profiles when compared to other high intensity sweetener compounds and are useful in the preparation of consumables.
The present invention provides engineered glycosyltransferase (GT) enzymes, polypeptides having GT activity, and polynucleotides encoding these enzymes, as well as vectors and host cells comprising these polynucleotides and polypeptides. The present invention provides engineered sucrose synthase (SuS) enzymes, polypeptides having SuS activity, and polynucleotides encoding these enzymes, as well as vectors and host cells comprising these polynucleotides and polypeptides. The present invention also provides compositions comprising the GT enzymes and methods of using the engineered GT enzymes to make products with β-glucose linkages. The present invention further provides compositions and methods for the production of rebaudiosides (e.g., rebaudioside M, rebaudioside A, rebaudioside I, and rebaudioside D). The present invention also provides compositions comprising the SuS enzymes and methods of using them. Methods for producing GT and SuS enzymes are also provided.
C07H 15/252 - Naphthacene radicals, e.g. daunomycins, adriamycins
C12P 19/56 - Preparation of O-glycosides, e.g. glucosides having an oxygen atom of the saccharide radical directly bound to a condensed ring system having three or more carbocyclic rings, e.g. daunomycin, adriamycin
10.
INHIBITED POROUS GRANULAR STARCHES AND METHODS OF MAKING AND USING THEM
The present disclosure relates to inhibited porous granular starches having desirably high porosity. One aspect thereof is a method for making an inhibited porous granular starch product, that includes hydrolyzing a granular starch feed to a degree of hydrolysis of 20-75% using one or more enzymes including one or more of a glucoamylase and an alpha-amylase; wherein the inhibited porous granular starch product has a porosity of 10%˜50% as measured by change in water uptake as compared to the granular starch feed and a sedimentation volume in the range of 20 mL/g to SO mL/g. Another aspect of the disclosure is inhibited porous granular starch product having a water uptake of at least 1.0 g water/g starch and a sedimentation volume in the range of 20-80 mL/g. inhibited porous granular starches can be advantaged over conventional starches in that they can have increased viscosity at lower mass loadings.
Processes for the preparation of glycosylated steviol glycoside compositions useful as sweeteners and flavor modifiers in food and beverage products and the like are improved by the use of basic conditions before, during and/or after an enzyme-catalyzed glycosylation of a steviol glycoside composition.
C12P 19/56 - Preparation of O-glycosides, e.g. glucosides having an oxygen atom of the saccharide radical directly bound to a condensed ring system having three or more carbocyclic rings, e.g. daunomycin, adriamycin
Gummies comprising soluble fiber in an amount of from about 40% to about 90% by weight on a dry solids basis; a gelling agent in an amount of from about 1% to about 25% by weight on a dry solids basis; a low-molecular weight saccharide or sugar alcohol in an amount of from about 1% to about 45% by weight on a dry solids basis; and water; wherein the gummy has a total dry solids content of from about 75% to about 90%, which exhibit an excellent set and excellent long-term storage, and methods of preparing same.
A23G 3/42 - Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
The present disclosure provides starch-based particles. Also provided are compositions of the starch-based particles, cosmetics containing the starch-based particles, pharmaceutical compositions containing the starch-based particles, food products containing the starch-based particles, and methods of making the starch-based particles.
A divalent metal ion salt, such as a calcium salt, for the reduction of browning of a reducing saccharide and/or the formation of acrylamide during heating in the presence of an amine-containing food ingredient; a sweetener composition comprising a divalent metal ion salt and a reducing saccharide; use of a divalent metal ion salt for the reduction of browning and acrylamide formation in a food product comprising a reducing saccharide during heating in the presence of an amine-containing additional food ingredient; a method for reducing browning and acrylamide formation in a food product, wherein the method comprises: a) combining a reducing saccharide with a divalent metal salt and at least one amine-containing additional food ingredient to provide an unheated food product; and b) optionally heating the unheated food product to provide a heated food product; and a food product comprising: a reducing saccharide, a divalent metal ion salt, and an amine-containing additional food ingredient.
The present disclosure related generally to a method of providing an arabinoxylan product from a corn material such as a corn fiber. The method includes de-starching the corn material to provide a de-starched corn material; maintaining an aqueous mixture of the destarched corn material at an extraction pH in the range of 5-14 for a time and at a temperature effective to extract arabinoxylan from the de-starched corn material into an aqueous phase of the aqueous mixture and to provide a corn residue; separating the aqueous phase containing the extracted arabinoxylan from the corn residue; and providing the arabinoxylan product from the aqueous phase.
The present disclosure relates generally to starch products. More particularly, the present disclosure relates to octenylsucclnylate-modified non-inhibited waxy tapioca starches, emulsions including them, food products including such emulsions, and methods for making all such compositions. In one aspect, the disclosure provides a waxy tapioca starch having an amylopectin content in the range of 90-100%; and a degree of octenylsuccinyiation of at least 1.0 wt% on a dry solids basis, wherein the starch is not inhibited. The starch can be provided in pregelatinized form. Other aspects of the disclosure include emulsions stabilized by such starches and foods, beverages, personal care compositions, nutraceutical compositions and pharmaceutical compositions including them.
The present invention relates to allulose syrups, use of allulose syrups in the manufacture of food or beverage products, and food and beverage products made using the allulose syrups.
A sweetener composition comprising at least one difructose anhydride (DFA), a method of sweetening a food or beverage product comprising adding the sweetener composition, a food or beverage product, table-top sweetener, or syrup comprising the sweetener composition, and use of the sweetener composition to sweeten a food or beverage product.
The disclosure relates generally to stabilizer compositions, food composition suitable for fillings and toppings, methods of making a food composition, methods of making filled or topped food items. In one embodiment, a stabilizer composition includes a heat-settable material present in an amount in the range of 5-30 wt%, starch present in an amount in the range of 25-70 wt%, a plant protein present in an amount in the range of 0.2-50 wt%, and a fiber comprising insoluble fiber, the fiber being present in an amount in the range of 3-30 wt%.
The disclosure relates generally to stabilizer compositions, food composition suitable for fillings and toppings, methods of making a food composition, methods of making filled or topped food items. In one embodiment, a stabilizer composition includes a heat-settable material present in an amount in the range of 5-30 wt%, starch present in an amount in the range of 25-70 wt%, a plant protein present in an amount in the range of 0.2-50 wt%, and a fiber comprising insoluble fiber, the fiber being present in an amount in the range of 3-30 wt%.
The present disclosure provides soluble dietary fibers, food and beverage products including them, and methods for using them. In one aspect, the disclosure provides a method for improving body in a fermented beverage, the method including providing a soluble dietary fiber having a fiber content of at least 97% as measured by AOAC 2001.03 and a DP1+DP2 content of no more than 3 wt % (e.g., no more than 2 wt %) on a dry solids basis in the fermented beverage.
A method and system for air classification of a milled feed stock includes generating a feed stream by combining the milled feed stock with at least one gasflow element, wherein the milled feed stock includes a plurality of particle sizes. The method and system includes directing the feed stream across a curvilinear surface, such that the milled feed stock in the feed stream separates into a plurality of classification streams, each of the plurality of classification streams based on the particle sizes of the milled feed stock. Therein, the method and system separates the plurality of classification streams and collects each of the plurality of classification streams, thereby classifying the milled feed stock contained therein based on the particle sizes for each of the plurality of classification streams.
A23N 15/00 - Machines or apparatus for other treatment of fruits or vegetables for human purposes; Machines or apparatus for topping or skinning flower bulbs
B03C 7/00 - Separating solids from solids by electrostatic effect
B07B 4/02 - Separating solids from solids by subjecting their mixture to gas currents while the mixtures fall
B07B 9/00 - Combinations of apparatus for screening or sifting or for separating solids from solids using gas currents; General arrangement of plant, e.g. flow sheets
A method and system for air classification of a milled feed stock includes generating a feed stream by combining the milled feed stock with at least one gasflow element, wherein the milled feed stock includes a plurality of particle sizes. The method and system includes directing the feed stream across a curvilinear surface, such that the milled feed stock in the feed stream separates into a plurality of classification streams, each of the plurality of classification streams based on the particle sizes of the milled feed stock. Therein, the method and system separates the plurality of classification streams and collects each of the plurality of classification streams, thereby classifying the milled feed stock contained therein based on the particle sizes for each of the plurality of classification streams.
A23N 15/00 - Machines or apparatus for other treatment of fruits or vegetables for human purposes; Machines or apparatus for topping or skinning flower bulbs
B03C 7/00 - Separating solids from solids by electrostatic effect
B07B 4/02 - Separating solids from solids by subjecting their mixture to gas currents while the mixtures fall
B07B 9/00 - Combinations of apparatus for screening or sifting or for separating solids from solids using gas currents; General arrangement of plant, e.g. flow sheets
25.
High-Fiber, Low-Sugar Soluble Dietary Fibers, Products Including Them and Methods for Making and Using Them
The present disclosure provides soluble dietary fibers, food and beverage products including them, and methods for making and using them. In one aspect, the disclosure provides soluble dietary fiber having a fiber content of at least 97% as measured by AOAC 2001.03 and a DP1+DP2 content of no more than 3 wt % (e.g., no more than 2 wt %) on a dry solids basis. The soluble dietary fiber can be useful in variety of food and beverage applications including fermented foods and beverages like beer and sake, as well as foods and beverages useful in keto diets.
C12P 19/04 - Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
C12G 3/05 - Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
26.
SOLUBLE DIETARY FIBER AND METHODS OF MAKING AND USE THEREOF
The present disclosure relates generally to a soluble dietary fiber, and related methods and products. The soluble dietary fiber possesses enhanced properties relative to conventional soluble dietary fibers, including a small median particle size and narrow particle size distribution.
A23L 33/21 - Addition of substantially indigestible substances, e.g. dietary fibres
A23G 1/48 - Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
A23G 3/48 - Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
The present disclosure provides inhibited starches, methods of making inhibited starches, and emulsions and foams including them, and food and beverage products including them.
The present disclosure relates to pregelatinized inhibited starches having a novel hollow particle structure. One aspect of the disclosure is a pregelatinized inhibited particulate starch product in the form of a plurality of particles of starch, wherein at least 50% of the particles are substantially hollow, the pregelatinized inhibited particulate starch product having a solubles-corrected sedimentation volume in the range of 15-80 mL/g. Starch products of the disclosure can be made by spray-drying a gelatinized starch dispersion in the presence of a blowing agent, and inhibiting the starch, e.g., using a crosslinking agent or heat treatment in the presence of an acid or a base.
The present disclosure provides inhibited starches, methods of making inhibited starches, and emulsions and foams including them, and food and beverage products including them.
The present invention provides engineered glycosyltransferase (GT) enzymes, polypeptides having GT activity, and polynucleotides encoding these enzymes, as well as vectors and host cells comprising these polynucleotides and polypeptides. The present invention provides engineered sucrose synthase (SuS) enzymes, polypeptides having SuS activity, and polynucleotides encoding these enzymes, as well as vectors and host cells comprising these polynucleotides and polypeptides. The present invention also provides compositions comprising the GT enzymes and methods of using the engineered GT enzymes to make products with β-glucose linkages. The present invention further provides compositions and methods for the production of rebaudiosides (e.g., rebaudioside M, rebaudioside A, rebaudioside I, and rebaudioside D). The present invention also provides compositions comprising the SuS enzymes and methods of using them. Methods for producing GT and SuS enzymes are also provided.
C12P 19/18 - Preparation of compounds containing saccharide radicals produced by the action of a glycosyl transferase, e.g. alpha-, beta- or gamma-cyclodextrins
C12P 19/56 - Preparation of O-glycosides, e.g. glucosides having an oxygen atom of the saccharide radical directly bound to a condensed ring system having three or more carbocyclic rings, e.g. daunomycin, adriamycin
UNIVERSITY COLLEGE CORK, NATIONAL UNIVERSITY OF IRELAND, CORK (Ireland)
AGRICULTURE AND FOOD DEVELOPMENT AUTHORITY (TEAGASC) (Ireland)
Inventor
Caplice, Noel
Stanton, Catherine
Ross, Paul
Herisson, Florence
Karnik, Kavita
De Souza, Mervyn
Laurie, Ieva
Canene-Adams, Kirstie
Abstract
The present disclosure provides compositions comprising Lactobacillus mucosae and soluble dietary fiber, and methods treatment related thereto, useful against metabolic syndrome and related diseases, disorders and morbidities.
A23L 29/269 - Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
A61K 35/747 - Lactobacilli, e.g. L. acidophilus or L. brevis
A23L 33/135 - Bacteria or derivatives thereof, e.g. probiotics
A23L 33/21 - Addition of substantially indigestible substances, e.g. dietary fibres
32.
METHODS AND COMPOSITIONS USING COMBINATIONS OF LACTOBACILLUS MUCOSAE AND SOLUBLE DIETARY FIBER
UNIVERSITY COLLEGE CORK - NATIONAL UNIVERSITY OF IRELAND, CORK (Ireland)
AGRICULTURE AND FOOD DEVELOPMENT AUTHORITY (TEAGASC) (Ireland)
Inventor
Caplice, Noel
Stanton, Catherine
Ross, Paul
Herisson, Florence
Karnik, Kavita
De Souza, Mervyn
Laurie, Ieva
Canene-Adams, Kirstie
Abstract
Lactobacillus Lactobacillus mucosae and soluble dietary fiber, and methods treatment related thereto, useful against metabolic syndrome and related diseases, disorders and morbidities.
A23L 29/269 - Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
A23L 33/135 - Bacteria or derivatives thereof, e.g. probiotics
A23L 33/21 - Addition of substantially indigestible substances, e.g. dietary fibres
A61K 35/747 - Lactobacilli, e.g. L. acidophilus or L. brevis
A method and system for air classification of a milled feed stock includes generating a feed stream by combining the milled feed stock with at least one gasflow element, wherein the milled feed stock includes a plurality of particle sizes. The method and system includes directing the feed stream across a curvilinear surface, such that the milled feed stock in the feed stream separates into a plurality of classification streams, each of the plurality of classification streams based on the particle sizes of the milled feed stock. Therein, the method and system separates the plurality of classification streams and collects each of the plurality of classification streams, thereby classifying the milled feed stock contained therein based on the particle sizes for each of the plurality of classification streams.
B07B 4/02 - Separating solids from solids by subjecting their mixture to gas currents while the mixtures fall
B03C 7/00 - Separating solids from solids by electrostatic effect
B07B 9/00 - Combinations of apparatus for screening or sifting or for separating solids from solids using gas currents; General arrangement of plant, e.g. flow sheets
A23N 15/00 - Machines or apparatus for other treatment of fruits or vegetables for human purposes; Machines or apparatus for topping or skinning flower bulbs
Provided herein is a liquid concentrate composition comprising steviol glycosides, a stabiliser comprising xanthan and/or iota-carrageenan, and water. The steviol glycosides include rebaudioside M in an amount of about 800 ppm or more by total weight of the liquid concentrate composition. The pH of the liquid concentrate composition is less than about 7. Also provided herein is a method of providing a food product, a food product obtainable from the method, and a method of providing a liquid concentrate composition.
An inhibited non-pregelatinized granular starch suitable for use as a food ingredient in substitution for a chemically modified starch may be prepared by heating a non-pregelatinized granular starch in an alcoholic medium in the presence of a base and/or a salt. Steam treatment may be used to enhance the extent of inhibition.
A method provides for removing oil content from a source material and extracting protein from the source material prior to generating a protein concentrate, including decorticating the source material, the source material having a protein and an oil content therein, the decorticating to remove a cortex from the source material. The method includes creating a flour from the source material having the cortex removed therefrom, removing at least a portion of the oil content from the flour by generating a solvent mixture by mixing the flour with a solvent and extracting a de-oiled flour from the solvent mixture, including oil and sugars extracted from the flour. The solvent may include supercritical CO2, subcritical CO2, ethanol, or a combination thereof. The method includes drying the de-oiled flour using at least one dryer and extracting a protein concentrate from the de-oiled flour.
A23J 1/14 - Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
The present disclosure relates to inhibited waxy starches and methods for using them. One aspect of the disclosure is an inhibited waxy starch based on maize, wheat, or tapioca having an amylopectin content in the range of 90-100%; and a sedimentation volume in the range of 10-50 mL/g; in which the amylopectin fraction of the inhibited waxy starch based on maize, wheat, or tapioca has no more than 48.5% medium-length branches having a chain length from 13-24 (measured by a valley-to-valley method as described herein), and the starch is not pregelatinized. Methods of using the starch materials in food products are also described.
The present disclosure relates to inhibited porous granular starches having desirably high porosity. One aspect thereof is a method for making an inhibited porous granular starch product, that includes hydrolyzing a granular starch feed to a degree of hydrolysis of 20-75% using one or more enzymes including one or more of a glucoamylase and an alpha-amylase; wherein the inhibited porous granular starch product has a porosity of 10%~50% as measured by change in water uptake as compared to the granular starch feed and a sedimentation volume in the range of 20 mL/g to SO mL/g. Another aspect of the disclosure is inhibited porous granular starch product having a water uptake of at least 1.0 g water/g starch and a sedimentation volume in the range of 20-80 mL/g. inhibited porous granular starches can be advantaged over conventional starches in that they can have increased viscosity at lower mass loadings.
The disclosure provides methods of manufacturing products comprising allulose produced by contacting a protein having allulose 3-epimerase activity with a fructose substrate under conditions such that the fructose substrate is converted into allulose. The disclosure also provides methods of manufacturing products comprising allulose produced by providing a vector comprising a nucleic acid molecule having a polynucleotide sequence encoding a protein having allulose 3-epimerase activity.
A dry fractionation method and system provides for generating a protein concentrate product therefrom. The method and system includes milling a plant-based flour to generate milled flour and generating a first protein concentrate from the milled flour using an air classifier. The method and system includes processing the first protein concentrate to generate a protein rich curd and generating a neutral hydrolyzed protein slurry by mixing the protein curd with a base, water and enzymatic cocktail. The method and system includes generating a homogenized protein slurry from the protein slurry and generating a cooled protein slurry by pasteurizing the homogenized protein slurry. Therein, the method and system provides for extracting the protein concentrate product from the cooled protein slurry.
A23J 1/14 - Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
A23J 3/34 - Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
The present disclosure provides soluble dietary fibers, food and beverage products including them, and methods for making and using them. In one aspect, the disclosure provides soluble dietary fiber having a fiber content of at least 97% as measured by AOAC 2001.03 and a DP1+DP2 content of no more than 3 wt% (e.g., no more than 2 wt%) on a dry solids basis. The soluble dietary fiber can be useful in variety of food and beverage applications including fermented foods and beverages like beer and sake, as well as foods and beverages useful in keto diets.
A23L 33/21 - Addition of substantially indigestible substances, e.g. dietary fibres
C12G 3/05 - Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
C08B 37/00 - Preparation of polysaccharides not provided for in groups ; Derivatives thereof
The present disclosure relates generally to a soluble dietary fiber, and related methods and products. The soluble dietary fiber possesses enhanced properties relative to conventional soluble dietary fibers, including a small median particle size and narrow particle size distribution.
A23G 1/40 - Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
A23G 3/42 - Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
The present disclosure provides flavor altering and/or sweetness enhancing compositions, methods, and food and beverage products using a soluble oligomeric component selected from soluble dietary fiber and polydextrose to alter flavor and/or enhance sweetness.
The present invention relates to methods for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates, and the use of one or more of D-glucose, fiber and protein for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates.
The present invention provides engineered glycosyltransferase (GT) enzymes, polypeptides having GT activity, and polynucleotides encoding these enzymes, as well as vectors and host cells comprising these polynucleotides and polypeptides. The present invention provides engineered sucrose synthase (SuS) enzymes, polypeptides having SuS activity, and polynucleotides encoding these enzymes, as well as vectors and host cells comprising these polynucleotides and polypeptides. The present invention also provides compositions comprising the GT enzymes and methods of using the engineered GT enzymes to make products with β-glucose linkages. The present invention further provides compositions and methods for the production of rebaudiosides (e.g., rebaudioside M, rebaudioside A, rebaudioside I, and rebaudioside D). The present invention also provides compositions comprising the SuS enzymes and methods of using them. Methods for producing GT and SuS enzymes are also provided.
C12P 19/18 - Preparation of compounds containing saccharide radicals produced by the action of a glycosyl transferase, e.g. alpha-, beta- or gamma-cyclodextrins
C12P 19/56 - Preparation of O-glycosides, e.g. glucosides having an oxygen atom of the saccharide radical directly bound to a condensed ring system having three or more carbocyclic rings, e.g. daunomycin, adriamycin
The present invention provides engineered glycosyltransferase (GT) enzymes, polypeptides having GT activity, and polynucleotides encoding these enzymes, as well as vectors and host cells comprising these polynucleotides and polypeptides. The present invention provides engineered sucrose synthase (SuS) enzymes, polypeptides having SuS activity, and polynucleotides encoding these enzymes, as well as vectors and host cells comprising these polynucleotides and polypeptides. The present invention also provides compositions comprising the GT enzymes and methods of using the engineered GT enzymes to make products with β-glucose linkages. The present invention further provides compositions and methods for the production of rebaudiosides (e.g., rebaudioside M, rebaudioside A, rebaudioside I, and rebaudioside D). The present invention also provides compositions comprising the SuS enzymes and methods of using them. Methods for producing GT and SuS enzymes are also provided.
C12P 19/18 - Preparation of compounds containing saccharide radicals produced by the action of a glycosyl transferase, e.g. alpha-, beta- or gamma-cyclodextrins
C12P 19/56 - Preparation of O-glycosides, e.g. glucosides having an oxygen atom of the saccharide radical directly bound to a condensed ring system having three or more carbocyclic rings, e.g. daunomycin, adriamycin
Provided herein is a liquid concentrate composition comprising steviol glycosides, a stabiliser comprising xanthan and/or iota-carrageenan, and water. The steviol glycosides include rebaudioside M in an amount of about 800 ppm or more by total weight of the liquid concentrate composition. The pH of the liquid concentrate composition is less than about 7. Also provided herein is a method of providing a food product, a food product obtainable from the method, and a method of providing a liquid concentrate composition.
The present invention relates to the use of sweet steviol glycoside compounds, particularly rebaudioside B, in sweetening compositions. Sweetening compositions comprising selected amounts of rebaudioside B have been shown to possess favorable flavor profiles when compared to other high intensity sweetener compounds and are useful in the preparation of consumables.
The present disclosure provides soluble dietary fibers, food and beverage products including them, and methods for using them. In one aspect, the disclosure provides soluble dietary fiber having a fiber content of at least 97% as measured by AOAC 2001.03 and a DP1+DP2 content of no more than 3 wt % (e.g., no more than 2 wt %) on a dry solids basis. The soluble dietary fiber can be useful in variety of food and beverage applications including fermented foods and beverages like beer and sake.
A system and method for vicine/covicine removal includes generating a feed stock from a plant-based protein source, the plant-based protein source having anti-nutritionals disposed therein, including vicine and covicine. The system and method includes generating an ethanol slurry by combining the feed stock with an ethanol wash containing a first volume of ethanol and processing the ethanol slurry through an extractor to generate an ethanol matrix and a feed stock mass. The method and system further includes providing the feed stock mass to a desolventizer and generating a desolventized feed stock mass therefrom. Therein, the method and system includes drying the desolventized feed stock mass to generate a clean feed stock with at least a portion of the vicine/covicine removed therefrom.
A23J 1/14 - Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
The present invention provides engineered glycosyltransferase (GT) enzymes, polypeptides having GT activity, and polynucleotides encoding these enzymes, as well as vectors and host cells comprising these polynucleotides and polypeptides. The present invention provides engineered sucrose synthase (SuS) enzymes, polypeptides having SuS activity, and polynucleotides encoding these enzymes, as well as vectors and host cells comprising these polynucleotides and polypeptides. The present invention also provides compositions comprising the GT enzymes and methods of using the engineered GT enzymes to make products with ß-glucose linkages. The present invention further provides compositions and methods for the production of rebaudiosides (e.g., rebaudioside M, rebaudioside A, rebaudioside I, and rebaudioside D). The present invention also provides compositions comprising the SuS enzymes and methods of using them. Methods for producing GT and SuS enzymes are also provided.
C12N 15/63 - Introduction of foreign genetic material using vectors; Vectors; Use of hosts therefor; Regulation of expression
C12P 19/56 - Preparation of O-glycosides, e.g. glucosides having an oxygen atom of the saccharide radical directly bound to a condensed ring system having three or more carbocyclic rings, e.g. daunomycin, adriamycin
53.
Engineered glycosyltransferases and steviol glycoside glucosylation methods
The present invention provides engineered glycosyltransferase (GT) enzymes, polypeptides having GT activity, and polynucleotides encoding these enzymes, as well as vectors and host cells comprising these polynucleotides and polypeptides. The present invention provides engineered sucrose synthase (SuS) enzymes, polypeptides having SuS activity, and polynucleotides encoding these enzymes, as well as vectors and host cells comprising these polynucleotides and polypeptides. The present invention also provides compositions comprising the GT enzymes and methods of using the engineered GT enzymes to make products with β-glucose linkages. The present invention further provides compositions and methods for the production of rebaudiosides (e.g., rebaudioside M, rebaudioside A, rebaudioside I, and rebaudioside D). The present invention also provides compositions comprising the SuS enzymes and methods of using them. Methods for producing GT and SuS enzymes are also provided.
C07H 15/252 - Naphthacene radicals, e.g. daunomycins, adriamycins
C12P 19/56 - Preparation of O-glycosides, e.g. glucosides having an oxygen atom of the saccharide radical directly bound to a condensed ring system having three or more carbocyclic rings, e.g. daunomycin, adriamycin
An inhibited non-pregelatinized granular starch suitable for use as a food ingredient in substitution for a chemically modified starch may be prepared by heating a non-pregelatinized granular starch in an alcoholic medium in the presence of a base and/or a salt. Steam treatment may be used to enhance the extent of inhibition.
The present disclosure relates to inhibited waxy starches and methods for using them. One aspect of the disclosure is an inhibited waxy starch based on maize, wheat, or tapioca having an amylopectin content in the range of 90-100%; and a sedimentation volume in the range of 10-50 mL/g; in which the amylopectin fraction of the inhibited waxy starch based on maize, wheat, or tapioca has no more than 48.5% medium-length branches having a chain length from 13-24 (measured by a valley-to-valley method as described herein), and the starch is not pregelatinized. Methods of using the starch materials in food products are also described.
The present invention relates to methods for modifying or enhancing a flavor of a food or beverage product, and to flavored food and beverage products With a modified or enhanced flavor.
Tri- and tetra-saccharides are used in foods, beverages and other consumable products to mask or reduce the unpleasant taste of certain components also present in such products, such as the bitter taste of certain high intensity sweeteners. The organoleptic qualities of the products are thereby improved. In particular, melezitose, maltotriose and maltotetraose effectively reduce the bitterness of consumable products containing steviol glycosides such as rebaudioside A.
The present disclosure relates to low-color waxy tapioca starches and methods for making and using them. A method for preventing color formation in a waxy tapioca starch, the method comprising providing a waxy tapioca starch, and contacting the waxy tapioca starch with an aqueous decolorizing liquid, the aqueous decolorizing liquid being selected from the group consisting of an aqueous alkaline liquid, and an aqueous surfactant liquid; and substantially removing the aqueous decolorizing liquid from the waxy tapioca starch.
A method and system provides for for de-oiling and extracting protein from chickpeas prior to generating chickpea protein concentrate. The method and system includes receiving a chickpea flour generated from the chickpeas, including having cortex material removed from the chickpeas and generating an ethanol mixture by mixing the chickpea flour with ethanol to remove at least a portion of the oil content from the chickpea flour. The method and system includes separating the ethanol mixture into a de-oiled chickpea flour and an ethanol recycling stream having organics from the chickpea flour absorbed therein. Therein, the method and system includes extracting a protein concentrate from the de-oiled flour.
A23J 1/14 - Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
A23J 3/34 - Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
This disclosure relates to pregelatinized starches having a high degree of process tolerance, and methods for making and using them. In one aspect, the disclosure provides a pregelatinized starch having no more than 15 wt% solubles and a sedimentation volume in the range of 20 mL/g to 45 mL/g, the pregelatinized starch being in the form of agglomerates comprising starch particles, the pregelatinized starch being in a substantially planar form. In another aspect, the disclosure provides a pregelatinized starch having no more than 15 wt% solubles, and a sedimentation volume in the range of 20 mL/g to 45 mL/g, the pregelatinized starch being in the form of agglomerates comprising starch particles. In certain embodiments, the starch is drum-dried. In certain embodiments, the pregelatinized starches of the disclosure have a Yellowness Index no more than 10.
The present disclosure relates to pregelatinized starches having a high degree of process tolerance, and methods for making and using them. In one aspect, the disclosure provides a pregelatinized starch having no more than 15 wt% solubles and a sedimentation volume in the range of 15 mL/g to 45 mL/g, the pregelatinized starch comprising starch granules, wherein at least 50% of the starch granules swell but do not substantially fragment when processed in 95 °C water, the pregelatinized starch being in a substantially planar form. In another aspect, the disclosure provides a pregelatinized, drum-dried starch having no more than 15 wt% solubles and a sedimentation voiume in the range of 15 mL/g to 45 mL/g, the pregelatinized starch comprising starch granules, wherein at least 50% of the starch granules swell but do not substantially fragment when processed in 95 °C water.
The present invention relates to methods for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates, and the use of one or more of D-glucose, fiber and protein for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates.
A system and method for anti-nutritional removal includes generating a feed stock from a plant-based protein source, the plant-based protein source having anti-nutritionals disposed therein. The system and method includes generating an ethanol slurry by combining the feed stock with an ethanol wash containing a first volume of ethanol and processing the ethanol slurry through an extractor to generate an ethanol matrix and a feed stock mass. The method and system further includes providing the feed stock mass to a desolventizer and generating a desolventized feed stock mass therefrom. Therein, the method and system includes drying the desolventized feed stock mass to generate a clean feed stock with at least a portion of the anti-nutritionals removed therefrom. In one embodiment, the feed stock may be fava beans with the removal of vicine and covicine as anti-nutritionals.
A23J 1/14 - Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
The present invention provides engineered glycosyltransferase (GT) enzymes, polypeptides having GT activity, and polynucleotides encoding these enzymes, as well as vectors and host cells comprising these polynucleotides and polypeptides. The present invention provides engineered sucrose synthase (SuS) enzymes, polypeptides having SuS activity, and polynucleotides encoding these enzymes, as well as vectors and host cells comprising these polynucleotides and polypeptides. The present invention also provides compositions comprising the GT enzymes and methods of using the engineered GT enzymes to make products with 13- glucose linkages. The present invention further provides compositions and methods for the production of rebaudiosides (e.g., rebaudioside M, rebaudioside A, rebaudioside I, and rebaudioside D). The present invention also provides compositions comprising the SuS enzymes and methods of using them. Methods for producing GT and SuS enzymes are also provided.
C07H 15/26 - Acyclic or carbocyclic radicals, substituted by hetero rings
C12P 19/18 - Preparation of compounds containing saccharide radicals produced by the action of a glycosyl transferase, e.g. alpha-, beta- or gamma-cyclodextrins
C12P 19/56 - Preparation of O-glycosides, e.g. glucosides having an oxygen atom of the saccharide radical directly bound to a condensed ring system having three or more carbocyclic rings, e.g. daunomycin, adriamycin
C12P 21/02 - Preparation of peptides or proteins having a known sequence of two or more amino acids, e.g. glutathione
The present invention provides engineered glycosyltransferase (GT) enzymes, polypeptides having GT activity, and polynucleotides encoding these enzymes, as well as vectors and host cells comprising these polynucleotides and polypeptides. The present invention provides engineered sucrose synthase (SuS) enzymes, polypeptides having SuS activity, and polynucleotides encoding these enzymes, as well as vectors and host cells comprising these polynucleotides and polypeptides. The present invention also provides compositions comprising the GT enzymes and methods of using the engineered GT enzymes to make products with ß-glucose linkages. The present invention further provides compositions and methods for the production of rebaudiosides (e.g., rebaudioside M, rebaudioside A, rebaudioside I, and rebaudioside D). The present invention also provides compositions comprising the SuS enzymes and methods of using them. Methods for producing GT and SuS enzymes are also provided.
C12P 19/18 - Preparation of compounds containing saccharide radicals produced by the action of a glycosyl transferase, e.g. alpha-, beta- or gamma-cyclodextrins
C12P 19/56 - Preparation of O-glycosides, e.g. glucosides having an oxygen atom of the saccharide radical directly bound to a condensed ring system having three or more carbocyclic rings, e.g. daunomycin, adriamycin
C12P 21/02 - Preparation of peptides or proteins having a known sequence of two or more amino acids, e.g. glutathione
The present invention provides engineered glycosyltransferase (GT) enzymes, polypeptides having GT activity, and polynucleotides encoding these enzymes, as well as vectors and host cells comprising these polynucleotides and polypeptides. The present invention provides engineered sucrose synthase (SuS) enzymes, polypeptides having SuS activity, and polynucleotides encoding these enzymes, as well as vectors and host cells comprising these polynucleotides and polypeptides. The present invention also provides compositions comprising the GT enzymes and methods of using the engineered GT enzymes to make products with 13-glucose linkages. The present invention further provides compositions and methods for the production of rebaudiosides (e.g., rebaudioside M, rebaudioside A, rebaudioside I, and rebaudioside D). The present invention also provides compositions comprising the SuS enzymes and methods of using them. Methods for producing GT and SuS enzymes are also provided.
C12P 19/18 - Preparation of compounds containing saccharide radicals produced by the action of a glycosyl transferase, e.g. alpha-, beta- or gamma-cyclodextrins
C12P 19/56 - Preparation of O-glycosides, e.g. glucosides having an oxygen atom of the saccharide radical directly bound to a condensed ring system having three or more carbocyclic rings, e.g. daunomycin, adriamycin
C12P 21/02 - Preparation of peptides or proteins having a known sequence of two or more amino acids, e.g. glutathione
The present invention relates to methods for modifying or enhancing a flavor of a food or beverage product by using allulose in a low amount, and to related, flavored food and beverage products with a modified or enhanced flavor.
A23G 3/42 - Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
The present disclosure relates to inhibited waxy starches and methods for using them. One aspect of the disclosure is an inhibited waxy starch based on maize, wheat, or tapioca having an amylopectin content in the range of 90-100%; and a sedimentation volume in the range of 10-50 mL/g; in which the amylopectin fraction of the inhibited waxy starch based on maize, wheat, or tapioca has no more than 48.5% medium-length branches having a chain length from 13-24 (measured by a valley-to-valley method as described herein), and the starch is not pregelatinized. Methods of using the starch materials in food products are also described.
A method for producing allulose crystals, wherein the method comprises cooling and agitating a first admixture comprised of a first portion of allulose syrup and allulose seed crystals and initiating crystallization of allulose dissolved in the allulose syrup, thereby forming a first massecuite comprising allulose crystals and a first mother liquor containing residual dissolved allulose, the cooling and agitating being continued until a first preselected target yield of allulose crystals is achieved.
The present invention relates to allulose syrups, use of allulose syrups in the manufacture of food or beverage products, and food and beverage products made using the allulose syrups.
The present disclosure relates to starch materials useful, for example, as texturants in foodstuffs. In particular, the present disclosure relates to delayed-gelling, inhibited starches and methods of using them, in one aspect, the disclosure provides a delayed-gelling, inhibited starch having an amylose content in the range of 15-30%; a sedimentation volume in the range of 10-50 mL/g; and a % solubles in the range of 10-40%, wherein the starch is not pregelatinized. In certain embodiments, products including the cooked starches of the disclosure can have a much longer processing window (e.g., for pumping, dispensing, packaging) at room temperature than conventional starches, especially conventional tapioca starches. The starches of the disclosure can also have a desirable shear stability, e.g., similar to the shear stability of conventional crosslinked tapioca starches.
Processes for the preparation of glycosylated steviol glycoside compositions useful sweeteners and flavor modifiers in food and beverage products and the like are improved by the use of basic conditions before, during and/or after an enzyme- catalyzed glycosylation of a steviol glycoside composition.
C12P 19/56 - Preparation of O-glycosides, e.g. glucosides having an oxygen atom of the saccharide radical directly bound to a condensed ring system having three or more carbocyclic rings, e.g. daunomycin, adriamycin
The disclosure provides a method of producing allulose by contacting a protein having at least 90% sequence identity to the amino acid sequence of SEQ ID NO: 6 with a fructose substrate, wherein the protein has allulose 3-epimerase activity, and at least partially purifying the allulose. The disclosure also provides a method of producing allulose by providing a vector comprising a nucleic acid molecule having a polynucleotide sequence encoding a protein having at least 90% sequence identity to the amino acid sequence of SEQ ID NO: 6, wherein the protein has allulose 3-epimerase activity, synthesizing the protein having allulose 3-epimerase activity, contacting fructose with the protein having allulose 3-epimerase activity, and partially purifying the allulose produced.
The present invention relates to methods for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates, and the use of one or more of D-glucose, fiber and protein for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates.
A method of purifying a Luo Han Guo extract includes contacting the Luo Han Guo extract with activated carbon and a macroporous polymeric adsorbent resin, an ion exchange resin, or both.
A dry fractionation method and system provides for generating a protein concentrate product therefrom. The method and system includes milling a plant-based flour to generate milled flour and generating a first protein concentrate from the milled flour using an air classifier. The method and system includes processing the first protein concentrate to generate a protein rich curd and generating a neutral hydrolyzed protein slurry by mixing the protein curd with a base, water and enzymatic cocktail. The method and system includes generating a homogenized protein slurry from the protein slurry and generating a cooled protein slurry by pasteurizing the homogenized protein slurry. Therein, the method and system provides for extracting the protein concentrate product from the cooled protein slurry.
A23J 1/14 - Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
A23J 1/00 - Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
A61K 36/00 - Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
A dry fractionation method and system provides for generating a protein concentrate product therefrom. The method and system includes milling a plant-based flour to generate milled flour and generating a first protein concentrate from the milled flour using an air classifier. The method and system includes processing the first protein concentrate to generate a protein rich curd and generating a neutral hydrolyzed protein slurry by mixing the protein curd with a base, water and enzymatic cocktail. The method and system includes generating a homogenized protein slurry from the protein slurry and generating a cooled protein slurry by pasteurizing the homogenized protein slurry. Therein, the method and system provides for extracting the protein concentrate product from the cooled protein slurry.
A23J 1/14 - Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
A23J 1/00 - Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
A system and method for de-oiling for generating a protein concentrate therefrom. The method and system includes decorticating a material having an oil content to remove cortex therefrom, the material including a protein therein. The method and system further includes creating a flour from the material having the cortex removed therefrom and removing the oil content from the flour by mixing the flour with ethanol. The method and system further extracts a de-oiled flour therefrom and dries the de-oiled flour using at least one dryer. Therein, the method and system provides for extracting the protein concentrate from the de-oiled flour.
A23P 10/40 - Making free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
A23J 1/14 - Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
A23L 5/30 - Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
A dry fractionation method and system provides for generating a protein concentrate product therefrom. The method and system includes milling a plant-based flour to generate milled flour and generating a first protein concentrate from the milled flour using an air classifier. The method and system includes processing the first protein concentrate to generate a protein rich curd and generating a neutral hydrolyzed protein slurry by mixing the protein curd with a base, water and enzymatic cocktail. The method and system includes generating a homogenized protein slurry from the protein slurry and generating a cooled protein slurry by pasteurizing the homogenized protein slurry. Therein, the method and system provides for extracting the protein concentrate product from the cooled protein slurry.
A23J 1/14 - Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
The present invention relates to the use of sweet steviol glycoside compounds, particularly rebaudioside B, in sweetening compositions. Sweetening compositions comprising selected amounts of rebaudioside B have been shown to possess favorable flavor profiles when compared to other high intensity sweetener compounds and are useful in the preparation of consumables.
The present invention relates to allulose syrups, use of allulose syrups in the manufacture of food or beverage products, and food and beverage products made using the allulose syrups.
A sweetener composition comprising: at least one sweetener; at least one anti-foaming agent; and at least one flavour enhancer, wherein the flavour enhancer is: at least one high potency sweetener that contains hydrophilic and hydrophobic structural moieties; and used in an amount below its sweetness threshold.
A low calorie sweetener composition with sweetness synergy, providing a reduction in off-taste and a desirable temporal profile. The sweetener composition comprises allulose, fructose and sucralose. In a preferred embodiment, the sweetener composition comprises allulose in an amount of at least about 45%, fructose in an amount of at least about 20%, and sucralose in an amount of at least about 0.01% by weight relative to the total weight of allulose, fructose and sucralose in the composition. The sweetener composition is suitable for use as a substitute for high calorie sugars. The sweetener composition is for use in food and beverage products, pharmaceutical products, nutritional product and cosmetic products.
A61K 47/00 - Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
A low or zero calorie sweetener composition with sweetness synergy and desirable taste characteristics. The sweetener composition is suitable for use as a substitute for high calorie sugars. The sweetener composition is for use in food and beverage products, pharmaceutical products, nutritional product and cosmetic products.
The disclosure provides an improved process for making flour-based food products that have a final moisture content of less than 3%. In particular, the process comprises preparing uncooked dough from at least flour, starch, and water, heat-pressing the uncooked dough to form a heat-pressed dough sheet, and cooking the hot-pressed dough sheet to form a food product that has a final moisture content of less than about 3%. Advantageously, the food products can maintain a light, bubbly, and crisp texture with rapid mouthmelt.
A protein comprising a polypeptide sequence having at least 70% sequence identity to SEQ ID NO:6, SEQ ID NO:2 or SEQ ID NO:4. The protein has ketose 3-epimerase activity.
01 - Chemical and biological materials for industrial, scientific and agricultural use
29 - Meat, dairy products, prepared or preserved foods
Goods & Services
Proteins for use in the manufacture of dietary supplements; proteins for use in manufacturing food products Fibers of plant origin, namely, processed chickpeas as raw materials for food purposes
A low calorie sweetener composition with sweetness synergy, providing a reduction in off-taste and a desirable temporal profile. The sweetener composition is suitable for use as a substitute for high calorie sugars. The sweetener composition may be used in food and beverage products, pharmaceutical products, nutritional product and cosmetic products.
A low calorie sweetener composition with sweetness synergy, providing a reduction in off-taste and a desirable temporal profile. The sweetener composition is suitable for use as a substitute for high calorie sugars. The sweetener composition is for use in food and beverage products, pharmaceutical products, nutritional product and cosmetic products.
A low or zero calorie sweetener composition with sweetness synergy, providing a reduction in off-taste and a desirable temporal profile. The sweetener composition is suitable for use as a substitute for high calorie sugars. The sweetener composition is for use in food and beverage products, pharmaceutical products, nutritional products, and cosmetic products.
A23P 20/12 - Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
A low calorie sweetener composition with sweetness synergy, providing a reduction in off-taste and a desirable temporal profile. The sweetener composition comprises allulose, fructose and sucralose. In a preferred embodiment, the sweetener composition comprises allulose in an amount of at least about 45%, fructose in an amount of at least about 20%, and sucralose in an amount of at least about 0.01 % by weight relative to the total weight of allulose, fructose and sucralose in the composition. The sweetener composition is suitable for use as a substitute for high calorie sugars. The sweetener composition is for use in food and beverage products, pharmaceutical products, nutritional product and cosmetic products.
A low or zero calorie sweetener composition with sweetness synergy, providing a reduction in off-taste and a desirable temporal profile. The sweetener composition is suitable for use as a substitute for high calorie sugars. The sweetener composition is for use in food and beverage products, pharmaceutical products, nutritional product and cosmetic products. The sweetener composition comprises allulose and at least one mogroside. Preferably, the at least one mogroside is selected from the group consisting of mogroside V, mogroside IV, mogroside VI, oxomogroside V, mogroside IIIE or siamenoside, or mixtures thereof.
A method of purifying a Luo Han Guo extract includes contacting the Luo Han Guo extract with activated carbon and a macroporous polymeric adsorbent resin, an ion exchange resin, or both.
The present invention provides a process for preparing an inhibited starch comprising, in order: a) extracting starch from a native source and partially refining to provide a partially refined starch having a residual protein content on a dry starch basis of more than 0.4 % by weight and less than 8.0 % by weight; b) treating said partially refined starch with a bleaching agent to provide an inhibited starch; and c) recovering said inhibited starch.
A protein comprising a polypeptide sequence having at least 70% sequence identity to SEQ ID NO:6, SEQ ID NO:2or SEQ ID NO:4. The protein hasketose 3-epimerase activity.
Sweetener compositions useful as non-caloric replacements for sugars in food and beverages are provided by combinations of monk fruit extract (containing mogroside V) with rebaudioside A and B, which have improved taste profiles as compared to other non- caloric sweeteners.
Sweetener compositions useful as non-caloric replacements for sugars in food and beverages are provided by combinations of monk fruit extract (containing mogroside V) with rebaudioside A and B, which have improved taste profiles as compared to other non-caloric sweeteners.
An inhibited non-pregelatinized granular starch suitable for use as a food ingredient in substitution for a chemically modified starch may be prepared by heating non-pregelatinized granular starch in an alcoholic medium in the presence of a base and/or a salt. Steam treatment may be used to enhance the extent of inhibition.
