Abstract: A process for purifying meso-lactide including purifying meso-lactide, wherein the free acid content is at least 30 meq/kg including at least one step of subjecting a feed including at least 75 wt. % meso-lactide to solvent crystallisation followed by product meso-lactide recovery, wherein the solvent crystallisation is carried in a solvent including at least 70 wt. % of at least one compound selected from the group of ketones of the formula R1-C(?O)—R2, the solvent amounts to 5-50 wt. % of feed and solvent total, the solvent crystallisation conditions being at least 15% of the meso-lactide in the feed crystallises in solid form, wherein the solid meso lactide recovered from solvent crystallisation followed by recovery of product meso-lactide has a free acid content of at most 20 meq/kg. The process yields meso-lactide in high purity and high yield in an efficient manner, with minimum formation of lactic and linear lactic acid oligomers.

Abstract: The invention relates to a particulate acidulant composition comprising 20-70 wt. % malic acid, 3-40 wt. % lactic acid and 0-40 wt. % of food acid selected from citric acid, fumaric acid, adipic acid, tartaric acid and acetic acid and combinations thereof, wherein the acidulant composition comprises: 40-90 wt. % of M-particles comprising co-crystal of malic acid and partially neutralized polycarboxylic acid selected from malic acid, citric acid, fumaric acid, adipic acid, tartaric acid, and combinations thereof, said M-particles containing at least 30 wt. % malic acid and at least 30 wt. % of the partially neutralized polycarboxylic acid; 5-60 wt. % of L-particles comprising co-crystal of lactic acid and at least partially neutralized carboxylic acid selected from lactic acid, malic acid, citric acid, fumaric acid, adipic acid, tartaric acid, and combinations thereof, said L-particles containing at least 30 wt. % lactic acid and at least 30 wt.

Abstract: A process for manufacturing particles including a stereocomplex of poly-D-lactide (PDLA) and poly-L-lactide (PLLA), including the steps of: extruding a melt including 30-70 wt. % of PDLA and 70-30 wt. % of PLLA through an sc-PLA formation zone in a twin-screw extruder, wherein the formation zone is operated at a barrel temperature above the melting temperature of the PDLA and PLLA and below 220° C.; wherein the sc-PLA formation zone is followed by a finishing zone which is operated at a barrel temperature below 160° C.; wherein the finishing zone is followed by the end of the extruder which has a die-head resistance of 0; and recovering solid stereocomplex particles from the end of the extruder. The stereocomplex particles find use in various applications, e.g., in fracking fluids, as filler, as nucleating agent, in particular in the molding of semi-crystalline PLA, or as a starting material for the manufacture of sc-PLA products.

Abstract: An antibacterial agent suppresses the growth of gram-positive contaminating bacteria. The antibacterial agent is selected from: a lactylate in accordance with the general formula (R—(O—CH(CH3)—CO)aO)bM; a glycerol ester in accordance with the general formula CH2OR1—CHOR2—CH2OR3; and, mixtures thereof. In the general formulae: R represents a C4-C18 acyl group, R1, R2 and R3 are each independently selected from H or a C4-C18 acyl group, the acyl group having an alkyl or alkenyl chain which may be branched or unbranched, with the proviso that at least one of R1, R2 or R3 is H and at least one of R1, R2, or R3 is an acyl group; M represents a proton (H+) or a counter-cation chosen from the group Li, Na, K, Ca, Mg, Zn, Fe(II), Cu, Mn, Ag, ammonium or substituted ammonium having one or more (C1-4)alkyl optionally substituted with one or more hydroxyl.

Abstract: A process for manufacturing particles including a stereocomplex of poly-D-lactide (PDLA) and poly-L-lactide (PLLA), including the steps of: extruding a melt including 30-70 wt. % of PDLA and 70-30 wt. % of PLLA through an sc-PLA formation zone in a twin-screw extruder, wherein the formation zone is operated at a barrel temperature above the melting temperature of the PDLA and PLLA and below 220° C.; wherein the sc-PLA formation zone is followed by a finishing zone which is operated at a barrel temperature below 160° C.; wherein the finishing zone is followed by the end of the extruder which has a die-head resistance of 0; and recovering solid stereocomplex particles from the end of the extruder. The stereocomplex particles find use in various applications, e.g., in fracking fluids, as filler, as nucleating agent, in particular in the molding of semi-crystalline PLA, or as a starting material for the manufacture of sc-PLA products.

Abstract: The invention relates to a process for the conversion of lignocellulose into an organic acid including an alkaline pretreatment step and a fermentation step, wherein liquid phase obtained in the fermentation step is recycled to the alkaline pretreatment step and/or the fermentation step. Organic acid is recovered as its magnesium of calcium salt from solid phase obtained in the fermentation step.

Abstract: A lactic acid based hot-melt adhesive with an amorphous lactic acid oligomer tackifier. A hot-melt adhesive (HMA) includes: a lactic acid and caprolactone copolymer resin, a crystalline lactic acid oligomer wax, and said amorphous lactic acid oligomer tackifier, characterized in that the amorphous lactic acid oligomer tackifier includes an amorphous polymerisation product of a) lactic acid monomer and b) a multifunctional polymerization initiator containing three or more hydroxy and/or amino groups. The use of the amorphous lactic acid oligomer tackifier in a lactic acid-based hot-melt adhesive, to a method for adhering substrates together using a hot-melt adhesive including said amorphous lactic acid oligomer tackifier, and to a specific amorphous lactic acid oligomer tackifier and a method of its preparation.

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 present invention relates to microbial safety of meat products. In particular new additives are provided for effective reduction of pathogenic bacteria, such as Shiga toxin producing Escherichia coli (STEC), on or in meat products. The present inventors found that a combination of a nonionic surfactant and organic acid is particularly effective in the reduction of these and other pathogenic bacteria in meat products. The addition of a thickening agent was found to further enhance the effectiveness of the compositions in eliminating these pathogenic bacteria. The present invention provides these meat preservation compositions, the methods of treating meat with these compositions, the related uses of these compositions, as well as the meat products accordingly obtained.

Abstract: The invention is related to fast setting, bio-based hot melt adhesive compositions and use thereof. The bio-based hot melt adhesive compositions are based on renewable-based feedstock, making them environmentally friendly, and particularly suitable for sealing cardboard case, carton, and cardboards.

Abstract: This invention concerns reduction of moisture loss during the processing of meat. The present invention resides in the finding that pre-treatment of fresh meat with compositions comprising acetic acid salts and certain polysaccharide materials can reduce moisture loss with as much as 15%, as compared to non-treated meat. In some embodiments, the compositions are based on ingredients that can be labeled as ‘natural ingredients’. The invention provides compositions comprising such combinations of one or more acetic acid salts with one or more polysaccharide materials; methods and uses involving the treatment of meat with said compositions; as well as the meat products that are accordingly obtained.

Abstract: The present invention relates to microbial safety of meat products. In particular new additives are provided for effective reduction of pathogenic bacteria, such as Shiga toxin producing Escherichia coli (STEC), on or in meat products. The present inventors found that a combination of a nonionic surfactant and organic acid is particularly effective in the reduction of these and other pathogenic bacteria in meat products. The addition of a thickening agent was found to further enhance the effectiveness of the compositions in eliminating these pathogenic bacteria. The present invention provides these meat preservation compositions, the methods of treating meat with these compositions, the related uses of these compositions, as well as the meat products accordingly obtained.

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.

Abstract: A stable liquid ingredient composition for liquid animal feed, which is stable from 0 to about 40° C. and also forms a stable dispersion in water. The composition includes oleyl lactylate and salts thereof (OL), and a further lactylate selected from lauroyl lactylate and salts thereof (LL), or a mixture of lauroyl lactylate and myristoyl lactylate and/or their salts (LL/ML blend). The weight ratio of the lactylate selected from LL or the LL/ML blend to OL in the stable liquid ingredient composition ranges from 1/99 to 60/40. The stable liquid ingredient composition may optionally include a diluent. The composition provides an alternative to solid feed ingredients or additives and can be applied as ingredient in liquid feed for animals such as in drinking water. Use of the stable liquid ingredient composition allows a reduction in the use of antibiotics and helps to maintain a good health of the animal.

Abstract: A process for converting magnesium chloride into magnesium oxide having the steps of: subjecting a magnesium chloride solution to a spray drying step in a spray-drying apparatus at a temperature of 300-475° C., resulting in the formation of a spray-dried product having 10-80 wt. % magnesium oxide and 20-90 wt. % of the total of magnesium hydroxychloride and magnesium chloride, subjecting the product of the spray drying step to a roasting step in a roaster at a temperature of 600-900° C. in the presence of water, resulting in the formation of a product having at least 98 wt. % of MgO, and less than 2 wt. % of the total of magnesium hydroxychloride and magnesium chloride, wherein the percentages of MgO, magnesium hydroxychloride and magnesium chloride, are calculated on the total of MgO, magnesium hydroxychloride and magnesium chloride.

Abstract: A process for removing lactic acid from an aqueous lactic acid-containing magnesium chloride solution, the weight ratio of magnesium chloride to lactic acid in the aqueous lactic acid-containing magnesium chloride solution being at least 1:1, the process including the steps of subjecting the aqueous lactic acid-containing magnesium chloride solution to an evaporation step, resulting in the formation of a slurry of MgC12.MgL2.4H2O in an aqueous magnesium chloride solution, then subjecting the slurry to a solid-liquid separation step, to separate the solid MgC12.MgL2.4H2O from the aqueous magnesium chloride solution, resulting in the removal of lactic acid from the aqueous lactic acid-containing magnesium chloride solution in the form of MgC12.MgL2.4H2O. The process makes it possible to efficiently remove lactic acid from aqueous lactic acid-containing magnesium chloride solutions, resulting in magnesium chloride solutions with a low lactic acid content which can be further processed as desired.

Abstract: The present invention relates to preservation of meat products. In particular new additives are provided for effective inhibition or prevention of bacterial outgrowth in meat products. The present inventors found that a combination of carvacrol and a cationic surfactant was effective in the inhibition or prevention of bacterial outgrowth in meat products. The combinations, more in particular, proved to be effective at levels that do not result in significant effects on the flavor and/or taste of the products. The present inventors furthermore found that treatment of meat products with the combinations of this invention had a favorable effect on the visual appearance (color) of the meat products. The present invention provides preservative compositions, the use of thereof as well as the meat products containing them.

Abstract: The present invention provides a powdered vinegar that comprises partly neutralized vinegar, i.e. vinegar derived acid that is partly neutralized with e.g. sodium and/or potassium hydroxide, and free vinegar derived acid. The invention also provides a process for producing such a powdered vinegar and the use of this powdered vinegar in a foodstuff or a beverage, e.g. as a preservative. The present process offers the advantage that it yields a stable, free flowing powdered vinegar that can suitably be used as a preservative in e.g. processed meat products. The powdered vinegar has a high content of free acid, is easy to dissolve and acts as an acidulant.

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: The invention relates to a process for enzymatic degumming of unrefined triglyceride oil, said process comprising the following successive steps: (a) providing an unrefined triglyceride oil having a phosphorus content of at least 100 mg per kg of unrefined triglyceride oil; (b) combining the unrefined triglyceride oil with water, an acid and a phospholipase to produce an oil-in-water emulsion having a pH in the range of 2.5 to 4.5; said phospholipase being selected phospholipase A1, phospholipase A2 and combinations thereof; (c) keeping the emulsion at a temperature of 20-90° C. for at least 10 minutes; (d) introducing a base into the emulsion; and (e) separating degummed triglyceride oil from the emulsion. This enzymatic degumming process is extremely effective in removing phospholipids, including non-hydratable phospholipids (NHP), from unrefined vegetable oils and produces degummed vegetable oil in high yield.