Abstract: A method of improving the rheological and/or machineability properties of a flour dough and/or the quality of the product made from the dough, comprising adding to the dough a combination comprising a Hox and an emulsifying agent.

Abstract: A dough and bread improving composition comprising an enzyme having galactose oxidase activity and an oxidizable substrate for this enzyme and/or an enzyme which is capable of converting a compound, e.g. a galactose-containing compound into a substrate for the enzyme having galactose oxidase activity.

Abstract: A selection method for selecting from a population of cells one or more selectable genetically transformed cells is described. The population of cells comprises selectable genetically transformed cells and possible non-transformed cells. Each of the selectable genetically transformed cells comprises a first expressable nucleotide sequence encoding a first expression product; and optionally a second expressable nucleotide sequence encoding a second expression product and/or a third expressable nucleotide sequence encoding a third expression product. A component is utilisable by the selectable genetically transformed cells by action of the first expressable nucleotide sequence or the first expression product and optionally by action of the optional second expressable nucleotide sequence or the optional second expression product and/or by, action of the optional third expressable nucleotide sequence or the optional Third expression product.

Abstract: The invention relates to a method for the stabilization of cochineal dye in aqueous solutions, such as beverages, and to aqueous solutions of cochineal, which are stabilized against the photo-induced fading of the cochineal dye. The invention also relates to a composition useful in the stabilization of cochineal solutions against fading. The stabilization of the cochineal is provided by an effective stabilizing amount of a transition metal, such as copper, iron or zinc in the solution.

Abstract: Contacting an animal carcass with an aqueous solution containing an effective amount of an alkali silicate reduces bacterial contamination of the carcass or retards bacterial growth on the carcass or both reduces bacterial contamination and retards bacterial growth on the carcass, without substantial detriment to the organoleptic properties of the carcass. The method is also useful in treating edible plant materials, such as fruits and vegetables, to reduce bacterial contamination, retard bacterial growth or reduce bacterial contamination and retard bacterial growth on the plant materials.

Abstract: The invention relates to novel protective cultures, containing lactic acid-producing bacteria for preserving foodstuffs or animal feed, which can only be conserved for a limited period of time, even under refrigeration. The protective cultures can inhibit the growth of bacteria which are dangerous to the consumer, if the cold chain is interrupted, or if the prescribed cooling temperature is exceeded. The invention further relates to foodstuffs or animal feed which contain the inventive protective cultures. The strain Lactococcus lactis subsp. lactis 1526 is specifically provided.

Abstract: The present invention relates to the use of non-maltogenic exoamylases of retarding the detrimental retrogradation of starch. Furthermore, the invention relates to a novel non-maltogenic exoamylase from Bacillus Clausii.

Abstract: There is provided a process for the prevention and/or reduction of Maillard reaction in a foodstuff containing (i) a protein, a peptide or an amino acid and (ii) a reducing sugar, the process comprising contacting the foodstuff with an enzyme capable of oxidising a reducing group of the sugar.

Abstract: The invention relates to novel protective cultures, containing lactic acid-producing bacteria for preserving foodstuffs or animal feed which can only be conserved for a limited period of time, even under refrigeration. The protective cultures can inhibit the growth of bacteria which are dangerous to the consumer, if the cold chain is interrupted, or if the prescribed cooling temperature is exceeded. The invention further relates to foodstuffs or animal feed which contain the inventive protective cultures.

Abstract: A method of providing selected fractions of high-esterified pectin, each having different functionalities, by consecutive extraction of a vegetable material with acidic aqueous solutions to obtain successive fractions of high-esterified pectin with increasing setting time. The vegetable material is optionally prior to being extracted subjected to an acid pre-treatment by heating it in a homogeneous mixture of water and a water-miscible organic solvent. The pectin fractions obtainable by the method have improved properties when used in the preparation of food products such as preserves and acidified milk products. The pectin fractions are also useful as starting materials in a method of obtaining deesterified and optionally amidated pectin fractions having additionally improved functional characteristics.

Abstract: Method of improving the rheological properties of a flour dough and the quality of bread, alimentary paste products, noodles and cakes wherein glycerol oxidase or a combination of glycerol oxidase and a lipase is added to the dough and dough improving compositions comprising these enzymes. The strength of (B/C ratio) and the gluten index of the dough was improved and in the resulting products the improvements were higher specific volume, increased crumb pore homogeneity and reduced average crumb pore diameter.

Abstract: The invention relates to compositions comprising lactic acid esters of mono- and diglycerides of fatty acids i.e. LACTEM compositions. The invention relates especially to novel LACTEM, which include 5 to 95% by weight unsaturated fatty acid(s), as well as to emulsifiers containing LACTEM with unsaturated fatty acids. The use of unsaturated fatty acids in LACTEM improves firmness, volume and/or texture of food and non-food products produced with said LACTEM.

Abstract: The present invention provides an anti-oxidant composition comprising a cyclic compound having formula I or a derivative thereof, wherein R1 and R2 are indepednetly selected from —OH, ?O, wherein R3 is a substituent comprising an —OH group; and wherein R4 and R5 are other than H; with the proviso that the compound is other than ascorbic acid.

Abstract: An improved dough for preparing bakery products is made by substituting a bacterial xylanase for the usual fungal xylanase, resulting in a dough which is less sticky. Suitable bacterial xylanases and xylanase inhibitors are identified.

Abstract: The invention relates to the use of polydextrose for the sweetening of edible products. The invention relates especially to the use of polydextrose for synergistically enhancing the sweetness of sweet tasting sugar compounds selected from sucrose, fructose, glucose, lactose, maltose, maltulose, isomaltulose, galactose and mixtures or syrups thereof. The invention provides edible products having a desired level of sweetness with a reduced level of sugar or an enhanced level of sweetness without increased level of sugar. The invention also relates to a process for sweetening an edible product with polydextrose.

Abstract: The present invention concerns a method for the enrichment of target cells by binding, wherein cell wall binding domains are used. Specifically, the present invention concerns a method for the specific recognition of target cells by binding wherein the CBDs are covalently bound to a solid phase and wherein said solid phase consists of beads, preferably magnetic latex beads. The invention also relates to the use of said method for detection, diagnosis, immobilisation or enrichment of cells. The invention furthermore relates to a reaction kit for a method as described above, wherein said kit comprises additionally to conventional detection means one or more CBDs. Finally, the present invention also relates to biochips, comprising CBDs, specifically biochips comprising two or more different CBDs in defined locations.

Abstract: A method of improving the rheological properties of a flour dough and the quality of the finished product made from such a dough, comprising adding an effective amount of an oxidoreductase capable of oxidizing maltose, in particular a hexose oxidase, e.g. isolated from an algal species such as Iridophycus flaccidum, Chondrus crispus or Euthora cristata and a dough improving composition comprising the oxidoreductase.

Abstract: There is provided a composition comprising i) a pigment ii) a compound having the formula wherein R1, R2 and R3 are independently selected from an acyl group or a hydrogen atom, wherein at least one of R1, R2 and R3 is an acyl group (a short acyl group) having from 2 to 5 carbon atoms, wherein at least one of R1, R2 and R3 is a branched chain acyl group (a long acyl group) consisting of a chain having 10 to 20 carbon atoms and a hydrophilic branch group.

Abstract: There is provided composition comprising i) a thermoplastic polymer ii) a compound having the formula wherein R1, R2 and R3 are independently selected from an acyl group or a hydrogen atom, wherein at least one of R1, R2 and R3 is an acyl group (a short acyl group) having from 2 to 6 carbon atoms, wherein at least one of R1, R2 and R3 is a branched chain acyl group (a long acyl soup) consisting of a saturated chain having 10 to 20 carbon atoms and a hydrophilic branch group.

Abstract: A method of improving the rheological properties of a flour dough and the quality of the finished product made from such a dough, comprising adding an effective amount of an oxidoreductase capable of oxidizing maltose, in particular a hexose oxidase, e.g. isolated from an algal species such as Iridophycus flaccidum, Chondrus crispus or Euthora cristata and a dough improving composition comprising the oxidoreductase.