Abstract: The present invention relates to a pulse protein composition, preferably faba bean protein composition that has a protein content of at least 60 wt % by weight based on dry matter, a nitrogen solubility index at pH ranging from 4.5 to 5.5 of at least 20%, preferably of at least 15% and at pH of 3.5 of at least 20%, preferably of at least 40%, as measured on a aqueous composition comprising 3 wt % of said pulse protein composition based on the total weight of the aqueous composition and optionally a viscosity of at most 2000 cP at pH 6.5. The invention further relates to methods for extracting pulse proteins, preferably faba bean protein. The invention further relates to pulse protein composition obtainable by the above methods, as well as food or feed products containing such pulse protein composition. The invention also relates to the use of such pulse protein composition in food or feed industry.

Abstract: The present invention relates to synergistic compositions which include mixtures of fermentable fibers. These compositions include inulin and arabinoxylan for use in reducing, preventing and/or treating inflammation. The arabinoxylan is partially hydrolyzed arabinoxylan and the ratio of inulin to arabinoxylan and/or partially hydrolyzed arabinoxylan is between 65%/35% by weight and 90%/10% by weight.

Abstract: The present invention relates to a method for processing a composition comprising fructan and sucrose, comprising the step of incubating a composition comprising fructan and sucrose, preferably inulin and sucrose, with at least one yeast selected from the group consisting of Saccharomyces, and Kluyveromyces. Incubation with these yeasts results in the breakdown of free sugars such that purified fructan compositions are obtained.

Abstract: The present invention relates to a method for processing a composition comprising fructan and sucrose, comprising the step of incubating a composition comprising fructan and sucrose, preferably inulin and sucrose, with at least one yeast selected from the group consisting of Saccharomyces, and Kluyveromyces. Incubation with these yeasts results in the breakdown of free sugars such that purified fructan compositions are obtained.

Abstract: The present invention relates to synergistic compositions which include mixtures of fermentable fibers. These compositions include inulin and arabinoxylan for use in reducing, preventing and/or treating inflammation. The arabinoxylan is partially hydrolyzed arabinoxylan and the ratio of inulin to arabinoxylan and/or partially hydrolyzed arabinoxylan is between 65%/35% by weight and 90%/10% by weight.

Abstract: The present invention relates to synergistic compositions comprising mixtures of fermentable fibers. The present invention specifically relates to composition comprising inulin and arabinoxylan for use in reducing, preventing and/or treating inflammation, wherein said arabinoxylan is partially hydrolyzed arabinoxylan and wherein the ratio of said inulin to said arabinoxylan and/or partially hydrolyzed arabinoxylan is between 65%/35% by weight and 90%/10% by weight.

Abstract: The present invention relates to synergistic compositions comprising mixtures of fermentable fibers. The present invention specifically relates to composition comprising inulin and arabinoxylan for use in reducing, preventing and/or treating inflammation, wherein said arabinoxylan is partially hydrolyzed arabinoxylan and wherein the ratio of said inulin to said arabinoxylan and/or partially hydrolyzed arabinoxylan is between 65%/35% by weight and 90%/10% by weight.

Abstract: The invention relates to a method for making crystallized fructose comprising preparing a pure fructose syrup by melting fructose dihydrate crystals, concentrating the melt by heating under reduced pressure to obtain a dry matter content above 96% by weight, seeding the concentrated syrup with fructose crystals, and solidifying the seeded syrup. In a preferred process, the time between the melting the fructose dihydrate crystals and the concentration of the syrup to a dry matter content above 96% by weight is less than 24 hours, preferably less than 8 hours. The invention also relates to crystallized fructose produced by the process of the present invention wherein the fructose is comprised primarily of the beta-D-fructopyranose fructose crystals tautomers with low amounts of other fructose tautomers which are considered impurities in the crystallization context.