Abstract: A liquid maltitol composition, characterized in that the composition has, the contents being expressed by weight relative to the dry matter content of the composition: a content of 94 to 98 % of maltitol, a content of 0.2 to 3 % of sorbitol, a content of 0.1 to 3 % of maltotriitol and of at least one polyol having a degree of polymerisation equal to 3 (DP3) chosen from panitol, isomaltotriitol, and isopanitol, said content corresponding to the equation (1): ( R ) = content ? ? of ? ? maltotriitol total ? ? content ? ? of ? ? DP3 ? ? polyols × 100 < 10 a dry matter content of between 70 to 85 %. The composition may be used in products such as confectionery products and in particular in chewing gums and hard coating layers.

Abstract: The invention provides methods for purifying carbohydrates, including oligosaccharides, nucleotide sugars, and related compounds, by use of ultrafiltration, nanofiltration and/or reverse osmosis. The carbohydrates are purified away from undesired contaminants such as compounds present in reaction mixtures following enzymatic synthesis or degradation of oligosaccharides.

Abstract: Wheat starch of the present invention is obtained from endosperm of a seed of wheat which is modified to lack starch granule protein-1 (SGP-1). The wheat starch has an apparent amylose content of about 35% or more. Wheat flour of the present invention is obtained from endosperm of a seed of wheat which is modified to lack SGP-1. Wheat of the present invention is modified to lack SGP-1. The wheat flour and the wheat comprise wheat starch which has an apparent amylose content of about 35% or more.

Abstract: The invention relates to a method for producing microspherical crystallites with a uniform spherical shape and an extremely narrow size distribution. Said crystallites consist wholly or partially of a linear water-insoluble polysaccharide, preferably of 1,4-&agr;-D-polyglucane, have a degree of crystallinity of >80% and can contain additional polymers and/or active ingredients, which are in particular biodegradable. They are particularly suitable for the controlled release of active ingredients. They are produced by fusing 1,4-&agr;-D-polyglucane or the polysaccharide in water, introducing the fusion into a precipitant, cooling the mixture and separating the particles that have formed.

Abstract: A carbosilane dendrimer compound containing sugar chain in its chemical structure that show neutralizing activity against verotoxin and antiviral activity, and a process for producing the same are provided. Further, a carbosilane dendrimer compound that contains sialyllactose at its terminus, which can specifically bind and adhered to viruses, is provided.

Abstract: The invention relates to a process for purifying a maltose-containing liquor from a undesired impurities, such as maltotriose. The process of the invention is characterized by nanofiltering said liquor and recovering a purified maltose solution as the permeate.

Abstract: The present invention relates to a rapid and readily reproducible process for stabilizing biologically active substances by combining the biologically active substance witha a stabilizingmixture and drying the resulting mixture into a dry, amorphous product by means of convection drying. The invention also relates to the amorphous, microscopically homogeneous products which are obtained by this process, are in the form of powders and have a uniform geometric, in particular spherical, shape. The invention furthermore relates to the use of substance mixtures for stabilizing biologically active material, in particular proteins by means of spray drying.

Abstract: The invention relates to a method of simultaneous purification and separation of pectin and pectic sugars/oligomers from sugar beet pulp using a multi-step process in an aqueous solution. The method comprises hydrolysis of the sugar beet pulp, solids separation from the sugar beet pulp hydrolysate as well as fractionation and desalting of the aqueous solution of the sugar beet pulp hydrolysate thus obtained into a desalted solution enriched in pectin and a desalted solution enriched in pectic sugars/oligomers. The process may also comprise optional further steps, such as clarification, adsorption, concentration and further chromatographic treatment.

Abstract: The invention relates to chromatographic fractionation of pectin-containing vegetable material, such as sugar beet pulp. In the method of the invention, a pectin-containing hydrolysate is chromatographically separated into a pectin fraction, a salt fraction and a sugar fraction. The method is carried out by using a cation exchange resin, which is preferably in the form of a multivalent metal.

Abstract: A process for obtaining &bgr;-glucan from cereal grain, such as barley and oats. A &bgr;-glucan product obtained by the process. Uses of the &bgr;-glucan product as a food ingredient and for treating various diseases or disorders. The process includes the steps of forming flour from the cereal grain, mixing the flour with water to form a slurry of a process for obtaining &bgr;-glucan from cereal grain including forming flour from the cereal grain, mixing the flour with water to form a slurry of an aqueous solution of &bgr;-glucan and a solid residue, separating the aqueous solution from the solid residue, and removing water from the aqueous solution by evaporation or ultrafiltration or combinations thereof to form a &bgr;-glucan containing gel or solid.

Abstract: Superior quality, clean-tasting food grade polydextrose is prepared by reacting glucose or glucose-containing materials such as hydrolyzed starch with a polyol such as sorbitol in the presence of low levels of a polycarboxylic acid such as citric acid. In one embodiment, polydextrose is prepared by reacting glucose or glucose-containing materials such as hydrolyzed starch with a polyol such as sorbitol in the presence of low levels, i.e., from about 0.03% to about 0.1% citric acid at a temperature of from about 145 to about 185 C., preferably from about 150 C. to about 160 C. Because of the low levels of catalyst used in preferred embodiments, minimal or no off-flavors and little color are formed during the course of the reaction, but the product may be purified using ion exchange, membrane filtration, or carbon treatment, or further modified by hydrogenation if desired for certain applications.

Abstract: The present invention satisfies the long felt need in the beverage industry of a method of preparing tapioca starch balls that moves the time consuming, equipment demanding, and labor intensive process of precooking the dried tapioca starch balls to the tapioca starch ball manufacturer. The manufacturer precooks, freezes and conveniently packages the tapioca starch balls. The tapioca starch ball manufacturer will employ and train the personnel needed to precook the balls and not a retailer or a consumer. A retailer or a consumer will quickly and easily thaw or cook the conveniently sized preprocessed frozen packages of tapioca starch balls in a conventional microwave oven to prepare the balls for immediate use in Boba drinks. A retailer or a consumer can quickly react to sudden changes in demand for the balls by using the conveniently sized prepackaged frozen tapioca starch balls and thus reduce wasteful over production.

Abstract: The invention provides methods for purifying carbohydrates, including oligosaccharides, nucleotide sugars, and related compounds, by use of ultrafiltration, nanofiltration and/or reverse osmosis. The carbohydrates are purified away from undesired contaminants such as compounds present in reaction mixtures following enzymatic synthesis or degradation of oligosaccharides.

Abstract: Thermally-inhibited starches and flours which are functionally equivalent to chemically-crosslinked starches are prepared by a process which comprises the steps of dehydrating a granular starch or flour to anhydrous or substantially anhydrous (<1% moisture) and heat treating the dehydrated starch or flour for a time and at a temperature sufficient to inhibit the starch, (e.g., 120-180° C. for up to 20 hours). Preferably the pH of the starch is adjusted to neutral or greater (e.g., pH 8-9.5) prior to the dehydration. The dehydration may be a thermal dehydration carried out simultaneously with the heat treatment or a non-thermal dehydration carried out by extraction with a solvent (e.g., ethanol) or by freeze drying.

Abstract: The invention relates to a raw material for use in the preparation of pectin and related compounds, the raw material being pressed, stabilized sugar beet pulp subjected to biotechnical pre-treatment. In accordance with the invention the raw material is prepared by pre-treating fresh pressed sugar beet pulp by lowering the pH to a value between 3.5 and 4.5 (preferably 3.9 and 4.3) and subsequently storing the obtained acid pulp in tight, i.e. substantially oxygen-free conditions.

Abstract: Thermally-inhibited starches and flours which are functionally equivalent to chemically-crosslinked starches are prepared by a process which comprises the steps of dehydrating a granular starch or flour to anhydrous or substantially anhydrous (<1% moisture) and heat treating the dehydrated starch or flour for a time and at a temperature sufficient to inhibit the starch, (e.g., 120-180° C. for up to 20 hours). Preferably the pH of the starch is adjusted to neutral or greater (e.g., pH 8-9.5) prior to the dehydration. The dehydration may be a thermal dehydration carried out simultaneously with the heat treatment or a non-thermal dehydration carried out by extraction with a solvent (e.g., ethanol) or by freeze drying.

Abstract: This invention relates to a microporous or macroporous affinity filtration membrane wherein the matrix of the membrane is composed of chitin and the pores are made by dissolution of porogen during the preparation of the membrane. The invention also relates to a method for the purification of wheat germ agglutinin using chitin microprous or macroporous membranes.

Abstract: A method of creating a number of separate product streams from an agricultural waste material, comprising: providing a starting material consisting of an agricultural waste material; hydrolyzing the starting material with an acid solution at atmospheric pressure, and temperatures not exceeding about 100.degree. C., to create an absorbent, hydrolyzed solid residue and a xylose-containing liquor; reserving the xylose-containing liquor; and delignifying the hydrolyzed solid residue with a basic solution, to create a fiber solid residue suitable for use as an absorbent material, and a dissolved lignin-containing solution.

Abstract: A method for extracting vegetable oils from oleaginous plants in which the solid parts of the plants, which contain oils embedded in macromolecular polysaccharide substances typical of the integument of the plants, are subjected to an enzyme attack by means of at least one enzyme which lyses at least that polysaccharide. Then the oil contained in the solid parts is recovered by means of conventional mechanical recovery stages without using a solvent-based extraction stage.

Abstract: The invention disclosed relates to a process for the extraction of sweet compounds from Stevia rebaudiana Bertoni, by column extraction, followed by purification by filtration. The extraction is at temperatures in the range of 0 to 25.degree. C. Preferably, a pre-treatment step of microfiltration is used to clarify the extract. Purification is by ultrafiltration followed by nanofiltration. The filtration conditions are controlled to optimize the recovery of the sweet compounds.

Abstract: Processes for extracting three sugars, fructose, sucrose and glucose, from dates are disclosed. Pitted dates are frozen and subdivided into particles. The particles are contacted with a heated water solution to extract the sugars from the date fibers. The sugar enriched water solution is separated from the date fibers by passing the water solution through one or more milli-screens. The sugar enriched water solution may be purified, and also may be treated to reduce the water content. The sugar solution containing the three sugars is a novel food product which can be used as a sweetener, for example, for sweetening soft drinks. Alternatively, the liquid product may be freeze-dried, vacuum oven-dried or spray-dried to produce a novel solid product containing the three sugars. The date fibers are dewatered, and admixed with ground date seeds to produce another novel food product.

Abstract: Inulins are pyrolyzed to di-D-fructose dianhydrides in good yield by heating at atmospheric pressure to a temperature sufficiently high to melt the inulin, or pyrolyzing in the presence of a hydroxy carboxylic acid such as citric acid, to melt temperatures of the mixture. The pyrolyzed inulins are used in foodstuffs to increase the relative proportions of bifido bacteria in the digestive tracts of humans and domesticated animals.

Abstract: Processes for extracting three sugars, fructose, sucrose and glucose, from dates are disclosed. Pitted dates are frozen and subdivided into particles. The particles are contacted with a heated water solution to extract the sugars from the date fibers. The sugar enriched water solution is separated from the date fibers by passing the water solution through one or more milli-screens. The sugar enriched water solution may be purified, and also may be treated to reduce the water content. The sugar solution containing the three sugars is a novel food product which can be used as a sweetener, for example, for sweetening soft drinks. Alternatively, the liquid product may be freeze-dried, vacuum oven-dried or spray-dried to produce a novel solid product containing the three sugars. The date fibers are dewatered, and admixed with ground date seeds to produce another novel food product.

Abstract: The invention relates to a process for the manufacture of a starch hydrolysate of low polymolecularity index which may be used in particular in continuous ambulatory peritoneal dialysis. This process consists essentially in acid and enzymatic hydrolysis of a waxy starch milk and then chromatography on macroporous strong cationic resins of the hydrolysate obtained. The starch hydrolysate is essentially characterized by a polymolecularity index of less than 2.8, a weight-average molecular weight between 5,000 and 22,500 daltons and a number-average molecular weight below 8,000 daltons.

Abstract: A multi-step membrane separation process whereby the natural polymer .alpha.-chitosan extracted from the shell of crustaceans, etc. can be simply separated and purified into low molecular weight chitosan or oligosaccharide chitosan in a high yield. A chitosan mixture of various molecular weights is reacted with an acid in the presence of enzyme while applying an ultrasonic treatment to the mixture and then, added with pure water to give an aqueous solution having a chitosan concentration of 1 to 50%. It is subjected to a continuous membrane filtration under a pressure and further to a second fractionation and separation technique employing a proper membrane according to a desired molecular weight cut-off, at least one time.

Abstract: Thermally inhibited starches and flours are prepared by a process comprising dehydrating and heat treating a granular starch or flour.

Abstract: The present invention is directed to a new process for the production of chitin oligomers, including fragmentation, partial hydrolysis and recovery. This process produces high yields, especially of higher (tetra- to deca-) chitin oligomers.

Abstract: A method for purifying non-branched beta cyclodextrin from aqueous solutions is disclosed. The process entails a plurality of independent crystallization steps.

Abstract: A gummy starch is prepared by conmbining a starch with a saccharide and subsequently heating up the mixture. The gummy starch consists essentially of a water insoluble part with a chewable property and good dispersibility in oils and fats. A process for preparation of a gummy starch comprises the steps of combining a starch with a saccharide and heating up the mixture at such a temperature for such a time as to cause the saccharide to be caramelized to pick up water insoluble part. A chewable food raw material consists essentially of a gummy starch prepared by combining a starch with a saccharide and subsequently heating up the mixture. An oil and fat dispersant consists essentially of a gummy starch prepared by combining a starch with a saccharide and subsequently heating up the mixture.

Abstract: A process for preparing any substance capable of forming a clathrate with a gas may start from a mixture in solution or in suspension of this substance with other components. This mixture is contacted with a gas to form a clathrate with the substance, a precipitate is collected, and the substance is recovered. The invention is especially useful for purifying .alpha.-cyclodextrin.

Abstract: The invention relates to a method for the preparation of rhamnose from rhamnolipids, for which an acidic emulsion of the rhamnolipid is hydrolyzed at 100.degree. to 200.degree. and subsequently cooled, the aqueous phase of the resulting hydrolysate is separated from the lipid phase, its pH is raised by the addition of a basic compound, any precipitate formed is removed, the remaining solution is concentrated and either processed further directly or chromatographed on ion exchange resin, rhamnose-containing fractions being obtained as eluate, which are processed further as such or worked up into crystalline rhamnose monohydrate.

Abstract: There is provided a method for preparing biodegradable films from plant-based raw materials in the form of carbohydrates which method is continuous and carried out in one step. In the process the plant-based raw materials are modified and plastified and the films are prepared without interruption and in one step. The advantages of the invention reside in reduced shear stress of the starch molecules and thus in the improved properties of the films as well as in the cost-efficient, time-, energy- and space-saving manufacture.

Abstract: Simple and efficient methods for extracting high levels of .beta.-glucans from cereal sources are disclosed. The method employs a strong base, such as sodium hydroxide as an initial solvent. If desired, the extract can be further purified to render a .beta.-glucan preparation which can be used directly or stored for future use.

Abstract: Cereal grains are ground, slurried in water below the starch gelatinization temperature. Bran, starch granules and protein are removed. .beta.-Glucan is precipitated and dehydrated with alcohol, screened and ground to become a white-colored product with a neutral flavor. The method recovers from 33 to 75 percent of the total natural occurring .beta.-glucan in cereal grains. The .beta.-glucan product is water soluble with purity ranging from 60-90 percent and exhibiting molecular weight of .beta.-glucan ranging from 4.times.10.sup.5 daltons to 2.times.10.sup.6 daltons.

Abstract: Unwanted color and turbidity are removed from sugar solutions during the processing of raw sugar by the use of bagasse treated with a dialkylaminoalkyl compound in a basic aqueous medium, and with regenerated treated bagasse, including sugarcane bagasse, corn cobs, peanut shells, wheat straw, oat straw, barley straw, rice straw, rice hulls, cottonseed hulls and paper from wood or cotton or mixtures of the foregoing.

Abstract: A process is described for the recovery of raw materials in the aspartame preparation process from aqueous process streams which also contain dissolved salt. The process comprises subjecting the streams to nanofiltration with the aid of a composite membrane having specified retention values to obtain a retentate. The raw materials present in the retentate are recovered or the retentate is returned to the aspartame preparation process without any further processing. An apparatus for carrying out the process is also described.

Abstract: Method of producing oat extract from rolled oats and oat flour by performing a series of mixing, cooking, filtering and concentrating steps. The method comprises the steps of mixing rolled white oats with oat flour, bacterial or fungal enzymes, and water to form an oat/enzyme solution. The oat/enzyme solution is then mashed by cooking the solution to convert the starches present in the oats into sugars. The undissolved solids remaining from the rolled oats are separated from the oat mash by filtering the cooked oat mash using some of the undissolved solids as a filter bed. The filtering operation produces oat wort which is then concentrated to produce oat extract.

Abstract: A caramel having a high content of fructose oligosaccharides is produced by mixing sucrose and an acid and pulverizing as in a ball mill for approximately 0.5 to 4 hours, then heating at a temperature of 130.degree.-160.degree. C. for 0.5 to 30 minutes, and cooling quickly to produce the caramel product. The pulverizing step intimately mixes the sucrose and organic acid and lowers the thermolization temperature. The caramel process is carried out under substantially anhydrous conditions. The product contains a high proportion of fructose oligosaccharides (D.P. .about.2-10).

Abstract: A method for isolating and purifying trehalose from trehalose-containing solutions is described. Using ultrafiltration and selective concentration, highly pure crystals of trehalose dihydrate are obtained from aqueous solution.

Abstract: Disclosed is a novel binder which comprises as a main ingredient pullulan and saccharide(s) wherein the weight ratio of said pullulan to saccharide(s) is in the range of 85:15 to 65:35, based on the weight of the dry solid. The binder has a relatively-low viscosity and exerts a satisfiable properties with only a relatively-small amount without a fear of causing an environmental pollution, and because of these it can be advantageously used as a binder in a variety of fields.

Abstract: A process for making a light color maple syrup from a water-containing sap. In a first step, the sap is boiled under normal pressure to evaporate part of the water contained therein in the form of steam, to form the maple syrup and to develop caramelized and sweet characteristics and give flavor and a tinted color to this maple syrup. In a second step, the sap is heated at a temperature lower than the boiling temperature of the sap and atomized through an air circulating column to evaporate another part of the water contained therein. This second step which can be carried out before the first one, permits to concentrate the sap, to increase its sugar content and to avoid further caramelization thereof. The sap which is so obtained with an increased sugar content, may be recycled as long as necessary until a desired sugar concentration corresponding to a predetermined Brix number is reached.

Abstract: The present invention provides a biodegradable thermoplastic composition made of a cereal grain that is treated with an organic solvent, and optionally a cross-linking agent such as an aldehyde, an acid anhydride or an epoxide, to link together the starch and protein of the cereal grain. The compositions may be used to make extruded or molded articles that are biodegradable, water-resistant, and have a high level of physical strength.

Abstract: Cellulosic materials are physically and/or chemically modified by contact with a combination of urea and sulfuric acid in which at least 25 percent of the sulfuric acid is present as the monourea adduct of sulfuric acid. The cellulosic materials thus treated possess uniquely modified physical and chemical properties. The methods of the invention can be employed to weaken the physical structure of the cellulosic material and thereby to assist in clearing land of vegetation and vegetation residue and in compacting and other processing of waste cellulosic materials. The methods of the invention can also be employed to increase the food value of cellulosic materials for animals, including humans, and, in particular, to increase the food value of such materials for ruminant mammals.

Abstract: There are disclosed processes for the synthesis of substituted and unsubstituted arene diols useful in the further synthesis of sugars, sugar derivatives, chiral synthons or amino acids.

Abstract: Process for the extraction of the sugar contained in plants such as sugar beets or sugar cane, wherein the concentration of a dilute liquor by the evaporation of water to obtain a liquor from which the sugar may be separated by crystallization, is applied to a liquor to which hydrogen peroxide has been added and the pH of which is between 8 and 9.5 after the addition of hydrogen peroxide.

Abstract: The present invention relates to powdery crystalline cellulose having an average particle size ranging from 3 to 30 .mu.m and an average degree of polymerization ranging from 400 to 1,500. The powdery crystalline cellulose can be prepared according to a method comprising treating a starting cellulose material with a cellulase, subjecting the enzyme-treated cellulose material to acid hydrolysis under mild conditions, and then mechanically pulverizing the hydrolyzed cellulose material. The powdery crystalline cellulose is suitable for various applications of foods, cosmetics, medicines and various industrial products.

Abstract: A process of preparing indigestible heteropolysaccharides which features dissolving starch decomposition products and at least one kind out of monosaccharides excluding glucose, homo-oligosaccharides excluding gluco-oligosaccharides, and hetero-oligosaccharides into water and to which an inorganic acid was added, then powdering and heating the powder in an anhydrous condition thereof.

Abstract: The invention relates to a new method of preparing lactulose by basic isomerization of lactose. According to the invention the reaction mixture is treated with hydrogen peroxide or sodium chlorite to obtain lactulose of an acceptable color for a pharmaceutical product.Preferably 0.5-5 g of hydrogen peroxide are used per kg of lactose.1H.sub.2 O.

Abstract: The method employs a ball mill with a charge of cyclodextrin and a guest molecule. The ball mill is operated in a conventional manner for a period between one-half hour to 24 hours. Water can be added to the charge to the ball mill.

Abstract: Ammonia caramel color is formed in a fast cook method under elevated pressure and temperature by reacting ammonia catalyst with a carbohydrate syrup wherein the amount of water in the ammonia carbohydrate syrup mixture is controlled. The water content is maintained at preferably less than 40% of the mixture during a substantial portion of the caramelization reaction. Preferably the ammonia caramel is formed by reacting a carbohydrate syrup having a solids content of at least 75-80% with an anhydrous ammonia catalyst and reacting this at elevated temperature and super-atmospheric pressure over a period of 1-2 hours. Although the caramelization reaction generates water, the water content will not exceed 40%. This facilitates the rapid formation of caramel color without increasing the 4MeI or THI content, and without hazing of the caramel color. Further this produces a remarkably salt stable product.