Abstract: The present invention relates to animal feed ingredients and products, methods of producing such ingredients and products, and feed diets containing such ingredients and products. In one aspect, the present invention relates to a fermented vegetable protein (FVP) ingredient or product. Accordingly, the feed ingredient or product of the present invention can include one or more organic acids and is rich in amino acids. In one aspect, the feed ingredient can be produced using a fermentation process, for example through the fermentation of a corn mill stream such as light steep water. In one aspect, the present invention relates to feed products combining the feed ingredient with other components. The feed ingredients and products described herein are particularly useful for aquaculture, such as fanned shrimp.

Abstract: There is described a process for preparing a food or beverage composition having sweetness and a low glycemic index that entails incorporating in the composition a low glycemic index product comprising sucrose and an acceptor selected from the group consisting of a sugar and a sugar alcohol having free hydroxyl groups at one or more of carbon positions numbers 2, 3 and 6 that can accept a glucose unit from sucrose, the blend having been reacted with a glucansucrase enzyme. Also disclosed is a process for reducing glycemic index of a food or beverage composition that entails introducing into the food or beverage composition a low glycemic index product comprising a blend of sucrose and a syrup or syrup solids comprising an acceptor selected from the group consisting of a sugar and a sugar alcohol having a free hydroxyl groups at one or more of carbon positions numbers 2, 3 and 6 that can accept a glucose unit from sucrose, the blend having been reacted with a glucansucrase enzyme.

Abstract: This invention relates to food products and methods of making food products containing low-glycemic sweeteners (LGS), as well as blends containing LGS.

Abstract: Provided herein are methods of making a substantially clear syrup comprising reacting one or more substrates at a concentration of at least 40% w/w with at least one alternan sucrase enzyme at a temperature of greater than 45° C.

Abstract: The present invention is directed to the use of corn steep liquor, which is a co-product of wet corn milling to make fermentation products, which may be used, in animal feeds and fermentation media.

Abstract: There is described a process for preparing a food or beverage composition having sweetness and a low glycemic index that entails incorporating in the composition a low glycemic index product comprising sucrose and an acceptor selected from the group consisting of a sugar and a sugar alcohol having free hydroxyl groups at one or more of carbon positions numbers 2, 3 and 6 that can accept a glucose unit from sucrose, the blend having been reacted with a glucansucrase enzyme. Also disclosed is a process for reducing glycemic index of a food or beverage composition that entails introducing into the food or beverage composition a low glycemic index product comprising a blend of sucrose and a syrup or syrup solids comprising an acceptor selected from the group consisting of a sugar and a sugar alcohol having a free hydroxyl groups at one or more of carbon positions numbers 2, 3 and 6 that can accept a glucose unit from sucrose, the blend having been reacted with a glucansucrase enzyme.

Abstract: There is described a process for preparing a food or beverage composition having sweetness and a low glycemic index that entails incorporating in the composition a low glycemic index product comprising a blend of sucrose and a syrup or syrup solids comprising an acceptor selected from the group consisting of a sugar and a sugar alcohol having free hydroxyl groups at one or more of carbon positions numbers 2, 3 and 6, the blend having been reacted with a glucansucrase enzyme. Also disclosed is a process for reducing glycemic index of a food or beverage composition that entails introducing into the food or beverage composition a low glycemic index product comprising a blend of sucrose and a syrup or syrup solids comprising an acceptor selected from the group consisting of a sugar and a sugar alcohol having free hydroxyl groups at one or more of carbon positions numbers 2, 3 and 6, the blend having been reacted with a glucansucrase enzyme.