Abstract: The invention relates to a cell expressing a polypeptide having 5-hydroxymethyl-2-furancarboxylic acid dehydrogenase activity, as well as to a cell expressing a polypeptide having furanic compound transport capabilities. The invention also relates to a process for the production of 2,5-furan-dicarboxylic acid (FDCA) wherein the cells of the invention are used for oxidation of a furanic precursors of FDCA.

Abstract: A polylactic acid nano-fiber membrane and preparation method thereof. In particular, the membrane has PLA nanofibers with an average diameter between 50 nm and 200 nm, wherein the nanofibers contain a crystal phase with a volume fraction between 45% and 85% and the crystal phase contains PLA stereocomplex crystals with a volume fraction between 85% and 95%. The method of preparation includes mixing dried PDLA and PLLA in a specific PLLA/PDLA ratio of between 95/5 and 99/1; producing continuous fibers or nonwovens in a extrusion and spinning device, and producing woven fabrics or nonwovens with the continuous fibers; heat treating the woven fabrics or nonwovens; washing the heat treated woven fabrics or nonwovens with a solvent; removing the solvent and drying the woven fabrics or nonwovens; and pressing the dried woven fabrics or nonwovens for making the membrane.

Abstract: The invention relates to a concentrated liquid meat treatment composition comprising a combination of a buffered food acid component in the form of partially or completely neutralized acetic acid; and a nitrite source in the form of a cultured vegetable extract. The meat treatment composition exhibits excellent shelf stability in that the nitrite content of the composition remains constant for a prolonged period of time.

Abstract: A non-reactive hot-melt adhesive including 10-90 wt. %, calculated on the weight of the adhesive, of amorphous thermoplastic resin which is compatible with polylactic acid, 10-90 wt. %, calculated on the weight of the adhesive, of a polylactic acid polymer unit (PLAU) selected from poly-L-lactic acid (PLLAU) and poly-D-lactic acid (PDLAU), the unit having a number average molecular weight of at least 0.75 kg/mol, and 0.5-20 wt. %, preferably 1-10 wt. %, calculated on the weight of the first PLAU, of a second polylactic acid polymer unit (PLAU) selected from poly-L-lactic acid (PLLAU) and poly-D-lactic acid (PDLAU), the unit having a number average molecular weight of at least 0.75 kg/mol, wherein when the first PLAU is PLLAU, the second PLAU is PDLAU and when the first PLAU is PDLAU, the second PLAU is PLLAU.

Abstract: A method for producing lactide including the steps of: providing a solution of lactic acid in a volatile organic solvent, subjecting the solution to an evaporation step to remove volatile organic solvent and water, resulting in the formation of a composition including lactic acid oligomer, adding catalyst to the composition including lactic acid oligomer, and bringing the mixture to reaction conditions, to form lactide. It has been found that the process results in the efficient production of lactide with a high production rate and a good product quality.

Abstract: The present invention concerns the field of processed cheese compositions, and, more particularly, relates to reduced salt processed cheese compositions. The present invention derives from the surprising finding that potassium lactate can be used in the manufacture of processed cheese compositions with reduced sodium content, without detrimental consequences on the taste of the final product. A processed cheese composition according to the invention imparts to the final product an improved flavour perception, as well as strengthening salty, savoury and cheesy taste. An additional surprising finding of the method of the invention is that the use of potassium lactate according to the invention has beneficial consequences on the safety and shelf life of the final product.

Abstract: A genetically engineered thermophilic bacterial cell that is facultative anaerobic and (S)-lactic acid producing including inactivation or deletion of the endogenous methylglyoxal synthase gene mgsA.

Abstract: A process for preparing lactic acid and/or a lactate salt via the fermentation of carbohydrates obtained from lignocellulosic material.

Abstract: A process for preparing acrylic acid and/or the ester of acrylic acid and lactic acid from a lactic acid oligomer or polymer, comprising the steps of bringing a reaction mixture comprising the lactic acid oligomer or polymer to reaction conditions to form acrylic acid and/or the ester of acrylic acid and lactic acid, the reacting mixture comprising a halide source selected from a bromide source and/or a chloride source and optionally an acid selected from the group of acids with a pKa of at most 2.0 and compounds which under reaction conditions decompose under the formation of an acid with a pKa of at most 2.0, with the reaction mixture comprising less than 1 wt. % of water, and keeping the reaction mixture under reaction conditions for a time sufficient to produce acrylic acid and/or the ester of acrylic acid and lactic acid.

Abstract: The present invention is directed to a process for making a concentrated vinegar product by simple evaporation, which concentrated vinegar product can also be used as intermediate in the production of products that can be listed on food labels as “vinegar”.

Abstract: The present invention is directed to a process for making a concentrated vinegar product by simple evaporation, which concentrated vinegar product can also be used as intermediate in the production of products that can be listed on food labels as “vinegar”.

Abstract: A method for the manufacture of N,N-dialkyllactamide, whereby at least one of the compounds selected from the series made of alkyl lactate, lactide and polylactic acid is mixed with dialkylamine in order to form a reaction mixture, under conditions whereby aminolysis takes place in the reaction mixture. The method is characterized in that the reaction mixture further includes a Lewis acid. As a result of the method, N,N-dialkyllactamides can be manufactured in high yields and with high optical purity.

Abstract: The present invention pertains to a method for manufacturing a feed product comprising the steps of: providing a lactylate product, wherein the lactylate product comprises at least 30 wt, % of C10-C16-fatty acid lactylates, in liquid form at a first location; transferring lactylate product in the liquid form to a transport unit; transporting the lactylate product in the transport unit to a second location, with the lactylate product being in solid form, in liquid form, or in an intermediate state during transport; if the lactylate product is solidified or partly solidified, converting the lactylate product to the liquid form in the transport unit; removing the lactylate product from the transport unit in liquid form at the second location; and, contacting the lactylate product in liquid form with a feed product.

Abstract: The present invention concerns the field of food preservation and more specifically compositions comprising xanthohumol for use as an anti-microbial agent in the preservation of food in combination with another antimicrobial agent. In particular, the present invention provides the use of compositions comprising xanthohumol and a further antimicrobial agent, as an anti-microbial composition against lactic acid bacteria. Such compositions and food products comprising such compositions are also encompassed by the invention.

Abstract: A method for manufacturing furan-2,5-dicarboxylic acid (FDCA) by converting a furan-2,5-dicarboxylate salt (MFDC) into furan-2,5-dicarboxylic acid (FDCA), includes the steps of combining solid MFDC with an inorganic acid (HY), to form a reaction mixture having solid FDCA in a concentration of 1-15 wt. % in a solution of a salt resulting from the cation of the furan-2,5-dicarboxylate salt and the anion of the inorganic acid (MY solution), removing solid FDCA from the reaction mixture in a solid/liquid separation step, and providing at least 40 vol. % of the MY solution resulting from the solid/liquid separation step to the step of combining MFDC with HY. The step of providing part of the MY salt solution resulting from the solid/liquid separation step to the step of combining MFDC with HY makes it possible to obtain a stable and economic process which results in an FDCA product with good quality, and obtained in high yield.

Abstract: A method for processing MgCl2 solutions including the steps of: providing an aqueous solution including 5-25 wt. % of MgCl2 and optionally organic contaminants to a step, wherein water and present, organic components are evaporated; withdrawing aqueous solution with a MgCl2 concentration of 25-35 wt. % from an evaporation step and providing it to a preconcentrator where it is contacted with a HCl containing gas stream at least 300° C.; providing aqueous solution with a MgCl2 concentration of 35-45 wt. % resulting from the preconcentrator to a thermohydrolysis reactor, being at at least 300° C.; withdrawing MgO from the thermohydrolysis reactor in solid form, and withdrawing a HCl containing gas stream from the thermohydrolysis reactor, said HCl-containing gas stream at least 300° C.; providing the HCl-containing gas stream with at least 300° C. to the preconcentrator; withdrawing a HCl-containing gas stream with a temperature of at most 150° C. from the preconcentrator.

Abstract: The invention pertains to a method for preparing succinic acid which comprises providing an aqueous magnesium succinate solution to an acidification step, wherein the magnesium succinate solution is acidified by the addition of hydrogen chloride, thereby obtaining an aqueous solution comprising succinic acid and magnesium chloride and subjecting the aqueous solution comprising succinic acid and magnesium chloride derived from the acidification step to a treatment step with active carbon followed by precipitating succinic acid from an aqueous mixture comprising succinic acid and magnesium chloride resulting from the active carbon treatment step in a precipitation step to form solid succinic acid. It has been found that the method according to the invention leads to succinic acid crystals with better properties than a comparable method wherein no active carbon treatment is used.

Abstract: The invention relates to fungal cells for the production of FDCA. The fungal cell is genetically modified to have at least one of a) a genetic modification that confers to or increases in the cell the ability to oxidize 5-hydroxymethyl-2-furancarboxylic acid to 5-formyl-2-furoic acid; and, b) a genetic modification that reduces catabolism of 2,5-furandicarboxylic acid in the cell. The fungal cell can further be genetically modified to increase the cell's ability to oxidize furanic aldehydes to the corresponding furanic carboxylic acids. The invention also relates to a process for the production of 2,5-furan-dicarboxylic acid (FDCA) wherein the cells of the invention are used for oxidation of a furanic precursors of FDCA.

Abstract: The invention provides a method for preparing a carboxylic acid, which method includes the steps of providing magnesium carboxylate, wherein the carboxylic acid corresponding with the carboxylate has a solubility in water at 20° C. of 80 g/100 g water or less; acidifying the magnesium carboxylate with HCl, thereby obtaining a solution comprising carboxylic acid and magnesium chloride (MgCl2); optionally a concentration step, wherein the solution comprising carboxylic acid and MgCl2 is concentrated; precipitating the carboxylic acid from the solution comprising the carboxylic acid and MgCl2, thereby obtaining a carboxylic acid precipitate and a MgCl2 solution.

Abstract: A powder acid-sanding composition for confectionery products having partially neutralized polycarboxylic acid selected from malic acid, citric acid, fumaric acid, adipic acid, and mixtures thereof, and at least one of a sugar and sweetener. The partially neutralized polycarboxylic acid improves the stability in terms of acid migration into the candy and moisture uptake from the environment. Also, a method for acid-sanding of confectionery products using the powder acid-sanding composition, and the products obtained thereby. The obtained acid-sanded confectionery products have an improved shelf life and an immediately felt sour taste being of a constant strength at bringing it in the mouth and digesting it.