Abstract: The invention provides a solid composite material comprising a matrix formed from a particulate or fibrous material and a cured thermosetting resin, wherein the cured thermosetting resin is derived from an oxidative cleavage product selected from aldehydes and peroxides and mixtures thereof formed by the oxidative cleavage of an unsaturated bond in an unsaturated plant or animal oil, other than the ozonolysis cleavage product of cashew nut shell liquid. Also provided is a process for the production of aldehydes and/or peroxides, which process comprises the treatment of a vegetable oil with ozone (e.g. in the presence of an alcohol as a solvent for the oil) so that hydroperoxides are produced, and the reductive cleavages of the hydroperoxides with a reducing sugar.

Abstract: The invention provides the use of a hemicellulose for the manufacture of a composition for use as a vaccine adjuvant. The hemicellulose is preferably an arabinoxylan and more preferably is a crosslinked arabinoxylan such as arabinoxylan ferrulate. Also provided by the invention are vaccine compositions containing a vaccine antigen, or a DNA vaccine, and the hemicellulose, preferably in crosslinked microparticulate form.

Abstract: Hemicellulosic cereal extracts suitable as substrates for oxidative gelation, gels prepared therefrom, processes for their production, products containing such gels and applications thereof. Preferred sources are wheat sources, when the preparative process may involve the removal of contaminating proteins.

Abstract: Described are hemicellulose-based gels and viscous media, processes for their production, products containing such gels and/or viscous media and various applications thereof. Improved methods for performing oxidative gelation of hemicelluloses which avoid the need for the addition of hydrogen peroxide are also described.

Abstract: The invention relates to a process for preparing a food ingredient suitable for use as a fat replacer, the process comprising the steps of: (a) forming an aqueous slurry of ground cereal, the slurry having a dry solids content of 10 to 50 weight percent; (b) enzymatically digesting the slurry at 60-95.degree. C. with an .alpha.-amylase enzyme capable of being deactivated by temperatures below 100.degree. C., whereby the enzymatic digestion is effected without any significant protein degradation; and (c) thermally deactivating the .alpha.-amylase enzyme. The products of this process are useful as fat replacers in a wide variety of foods, including baked products, dairy products and meat products. Also disclosed is the use of certain products as fat replacers in food.