Abstract: Methods and systems for increasing the production of monatin in a multi-step equilibrium pathway are described. In some embodiments, a method includes adding alanine to a reactor along with one or more reactants and one or more enzymes, and producing a mixture comprising monatin and one or more intermediates. The addition of alanine results in a decreased concentration of less stable intermediates and an increased concentration of monatin.

Abstract: The present invention provides isoflavone compositions exhibiting improved solubility (e.g., light transmittance), taste, color, and texture characteristics, and methods for making the same. The isoflavone compositions are useful for incorporation in a variety of foodstuffs, beverages, dietary supplements, and pharmaceutical compositions allowing for improved taste, texture, color, and optical properties of the same.

Abstract: A dietary fiber material obtained by using enzymes to digest cereal grains. The enzymes substantially hydrolyze any starch occurring in the cereal grain into small molecules but only partially hydrolyze &bgr;-glucan molecules. The dietary fiber material can have excellent physicochemical, physiological, and sensory properties such ass low molecular weight, a particular molecular weight distribution, and a particular polydispersity, in addition to having excellent food ingredient properties. As a food ingredient, the material can have high &bgr;-glucan content which provides nutrient to the body. Because the dietary fiber material can have neutral mouthfeel, it can be used to enhance the nutritional content of ice cream, yogurt, baked goods, bars, beverages, or certain other foods—without affecting the taste or other sensory attributes of the food. As a further benefit, the dietary fiber material can be used to provide certain therapeutic benefits, such as anticholesterol activity.

Abstract: A method of isolating chondroitin sulfate product from a feedstock comprising connective tissue.

Abstract: The present invention provides isoflavone compositions exhibiting improved solubility (e.g., light transmittance), taste, color, and texture characteristics, and methods for making the same. The isoflavone compositions are useful for incorporation in a variety of foodstuffs, beverages, dietary supplements, and pharmaceutical compositions allowing for improved taste, texture, color, and optical properties of the same.