Abstract: The present invention relates to methods for modifying or enhancing a flavor of a food or beverage product, and to flavored food and beverage products With a modified or enhanced flavor.

Abstract: The present invention relates to a method for the chlorination of a sucrose-6-acylate to produce a 4,1?,6?-trichloro-4,1?,6?-trideoxy-galactosucrose-6-acylate wherein said method includes steps of: (i) combining the sucrose-6-acylate with a chlorinating agent in a reaction vehicle comprising a tertiary amide to afford a mixture; (ii) heating said mixture for a heating period in order to provide chlorination of sucrose-6-acylate at the 4, 1? and 6? positions thereof; and (iii) quenching the product stream of (ii) to produce a 4,1?,6?-trichloro-4,1?,6?-trideoxy-galactosucrose-6-acylate; wherein before said quenching, a portion of said tertiary amide is removed by extraction into a solvent in which said tertiary amide is at least partially soluble.

Abstract: Processes for the preparation of glycosylated steviol glycoside compositions useful sweeteners and flavor modifiers in food and beverage products and the like are improved by the use of basic conditions before, during and/or after an enzyme-catalyzed glycosylation of a steviol glycoside composition.

Abstract: Tri- and tetra-saccharides are used in foods, beverages and other consumable products to mask or reduce the unpleasant taste of certain components also present in such products, such as the bitter taste of certain high intensity sweeteners. The organoleptic qualities of the products are thereby improved. In particular, melezitose, maltotriose and maltotetraose effectively reduce the bitterness of consumable products containing steviol glycosides such as rebaudioside A.

Abstract: The present invention relates to a method for the chlorination of a sucrose-6-acylate to produce a 4,1?,6?-trichloro-4,1?,6?-trideoxy-galactosucrose-6-acylate wherein said method includes steps of: (i) combining the sucrose-6-acylate with a chlorinating agent in a reaction vehicle comprising a tertiary amide to afford a mixture; (ii) heating said mixture for a heating period in order to provide chlorination of sucrose-6-acylate at the 4, 1? and 6? positions thereof; and (iii) quenching the product stream of (ii) to produce a 4,1?,6?-trichloro-4,1?,6?-trideoxy-galactosucrose-6-acylate; wherein before said quenching, a portion of said tertiary amide is removed by extraction into a solvent in which said tertiary amide is at least partially soluble.

Abstract: A protein comprising a polypeptide sequence having at least 70% sequence identity to SEQ ID NO: 6, SEQ ID NO: 2 or SEQ ID NO: 4. The protein has ketose 3-epimerase activity.

Abstract: A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises producing an aqueous composition that comprises at least one oligosaccharide and at least one monosaccharide by saccharification of starch, membrane filtering the aqueous composition to form a monosaccharide-rich stream and an oligosaccharide-rich stream, and recovering the oligosaccharide-rich stream. Alternatively, the oligosaccharide composition can be produced by a process that comprises heating an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and that has a solids concentration of at least about 70% by weight, to a temperature of at least about 40° C.

Abstract: The present invention relates specifically to starch products and starch compositions useful for thickening aqueous liquids, for example, for use by people suffering from dysphagia. In one aspect, the invention provides a pregelatinized, hydroxypropylated starch, having a level of hydroxypropylation in the range of about 1% to about 10%; an RVA viscosity in the range of about 400 cP to about 3500 cP; wherein the pregelatinized, hydroxypropylated starch is readily dispersible in milk. Another aspect provides a provides a pregelatinized, hydroxypropylated starch, having a level of hydroxypropylation in the range of about 1% to about 10%; and an RVA viscosity in the range of about 400 cP to about 3500 cP; and less than about 80%> of the surface protein of the corresponding native starch.

Abstract: The present invention relates to methods of processing mixtures comprising ?-glucans and polysaccharides.

Abstract: The disclosure provides a method of producing allulose by contacting a protein having at least 90% sequence identity to the amino acid sequence of SEQ ID NO: 6 with a fructose substrate, wherein the protein has allulose 3-epimerase activity, and at least partially purifying the allulose. The disclosure also provides a method of producing allulose by providing a vector comprising a nucleic acid molecule having a polynucleotide sequence encoding a protein having at least 90% sequence identity to the amino acid sequence of SEQ ID NO: 6, wherein the protein has allulose 3-epimerase activity, synthesizing the protein having allulose 3-epimerase activity, contacting fructose with the protein having allulose 3-epimerase activity, and partially purifying the allulose produced.

Abstract: A method of obtaining purified DMF from a mixture comprising DMF and hydrogen chloride (HCl) involving distillation is provided.

Abstract: There is provided a method for the chlorination of a sucrose-6-acylate to produce a 4,1?,6?-trichloro-4,1?,6?-trideoxy-galactosucrose-6-acylate, wherein said method comprises the following steps (i) to (v): (i) providing a first component comprising sucrose-6-acylate; (ii) providing a second component comprising a chlorinating agent; (iii) combining said first component and said second component to afford a mixture; (iv) heating said mixture for a heating period in order to provide chlorination of sucrose-6-acylate at the 4, 1? and 6? positions thereof; (v) quenching said mixture to produce a 4,1?,6?-trichloro-4,1?,6?-trideoxy-galactosucrose-6-acylate; wherein at least one of said first component and said second component comprises a reaction vehicle, and said reaction vehicle comprises a tertiary amide; and wherein said mixture comprises a cosolvent during a least a portion of the heating period of step (iv), wherein said cosolvent comprises perfluorooctane.

Abstract: A method of obtaining purified DMF from a mixture comprising DMF and hydrogen chloride (HCl) involving distillation is provided.

Abstract: Compositions for improving the health of a subject comprise alpha-(1,2)-branched alpha-(1,6) oligodextrans, preferably with an average molecular weight between about 10 kDa and 70 kDa, between about 10% and 50% alpha-(1,2)-osidic side chains, and having at least partial indigestibility in the subject. Methods for improving the health of a subject comprise administering the composition to a subject in an amount effective to improve gut health, or to prevent or treat a gastrointestinal disorder, a cholesterol-related disorder, diabetes, or obesity. Methods for making oligodextrans having controlled size and controlled degree of branching comprise providing alpha-(1,6) oligodextrans having an average molecular weight between 0.5 and 100 kDa and introducing at least 10% alpha-(1,2)-osidic side chains onto the alpha-(1,6) oligodextrans.

Abstract: A hot aisle modules and hot aisle containment system for an IT or computer facility, such as a data center. The hot aisle containment system includes a plurality of the modules that are connected by girders or other support members. The modules include a chute and telescopable legs that support the chute such that the height of the chute is variable.

Abstract: Disclosed herein are biodegradable coating and paint compositions comprising 1,3-propanediol, wherein the 1,3-propanediol in said biodegradable composition has a bio-based carbon content of about 1% to 100%. In addition, it is preferred that the 1,3-propanediol be biologically-derived, and wherein upon biodegradation, the biologically-derived 1,3-propanediol contributes no anthropogenic CO2 emissions to the atmosphere.

Abstract: A method of purifying a Luo Han Guo extract includes contacting the Luo Han Guo extract with activated carbon and a macroporous polymeric adsorbent resin, an ion exchange resin, or both.

Abstract: There is provided a method for the chlorination of a sucrose-6-acylate to produce a 4,1?,6?-trichloro-4,1?,6?-trideoxy-galactosucrose-6-acylate, wherein said method comprises the following steps (i) to (v): (i) providing a first component comprising sucrose-6-acylate; (ii) providing a second component comprising a chlorinating agent; (iii) combining said first component and said second component to afford a mixture; (iv) heating said mixture for a heating period in order to provide chlorination of sucrose-6-acylate at the 4, 1? and 6? positions thereof; (v) quenching said mixture to produce a 4,1?,6?-trichloro-4,1?,6?-trideoxy-galactosucrose-6-acylate; wherein at least one of said first component and said second component comprises a reaction vehicle, and said reaction vehicle comprises a tertiary amide; and wherein said mixture comprises a cosolvent during a least a portion of the heating period of step (iv), wherein said cosolvent comprises dimethylacetamide (DMAc).

Abstract: The present invention relates to methods for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates, and the use of one or more of D-glucose, fiber and protein for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates.