Abstract: Aqueous oligosaccharide composition having a solids content of 50-80 wt %, 45-100 wt % of said solids consisting of (i) one or more oligosaccharides selected from galacto-oligosaccharides (GOS), fructo-oligosaccharides (FOS), polydextrose (PDX), and combinations thereof, and (ii) one or more human milk oligosaccharides (HMO), wherein the weight ratio of (i) oligosaccharides selected from galacto-oligosaccharides (GOS), fructo-oligosaccharides (FOS), polydextrose (PDX), and combinations thereof to (ii) human milk oligosaccharides is in the range 0.25-600.

Abstract: The present invention provides a new type of galacto-oligosaccharide, having a mannose residue instead of a glucose residue at the reducing end. The invention also relates to compositions comprising this galacto-oligosaccharide, its preparation and use in nutritional compositions.

Abstract: Process for the preparation of a galacto-oligosaccharide preparation, which process comprises the step of contacting a lactulose-containing feed with a beta-galactosidase derived from Papiliotrema terrestris. The resulting galacto-oligosaccharide is acceptable to subjects suffering from GOS-related allergy and subjects having lactose intolerance.

Abstract: The invention relates to the field of nutritional ingredients, in particular to methods for producing hypoallergenic galacto-oligosaccharides (GOS) and the use thereof in food and drink items. Provided is the use of a beta-galactosidase (EC 3.2.1.23) derived from Cryptococcus terrestris (recently renamed Papiliotrema terrestris) in the production of a hypoallergenic GOS preparation having a reduced capacity to induce an allergic response in a subject.

Abstract: The invention relates to the field of nutritional ingredients, in particular to economically attractive methods for producing hypoallergenic galactooligosaccharides (HA-GOS) and the use thereof in food and feed items. Provided is a method for the production of a HA-GOS preparation, comprising contacting a lactose feed with a beta-galactosidase (EC 3.2.1.23) comprising an amino acid sequence according to any of SEQ ID NO: 1, 2, 3 or 4, or an amino acid sequence that is at least 80% identical thereto, wherein the lactose feed is a cheese whey permeate (CWP) or a CWP that is enriched in sialyllactose (SL-CWP).

Abstract: The invention relates to the field of hypoallergenic oligosaccharides for use in nutritional compositions, in particular to oligosaccharides having prebiotic properties. Provided is a hypoallergenic oligosaccharide composition comprising galacto-oligosaccharides (GOS), wherein (i) the galacto-oligosaccharides (GOS) content is at least 40% by weight of the total dry matter of the composition; (ii) the allolactose content is at least 10% by weight of the total dry matter of the composition; (iii) the 6?-GL content is at least 30% by weight of the total GOS in the composition; and (iv) at least 0.5% by weight of the total GOS has a polymerization degree (DP) of six or more. The GOS composition does not trigger GOS-allergy as assessed in a basophil activation test (BAT).

Abstract: The invention relates to the field of nutritional ingredients, in particular to methods for producing hypoallergenic galacto-oligosaccharides (GOS) and the use thereof in food and drink items. Provided is the use of a beta-galactosidase (EC 3.2.1.23) derived from Cryptococcus terrestris (recently renamed Papiliotrema terrestris) in the production of a hypoallergenic GOS preparation having a reduced capacity to induce an allergic response in a subject.

Abstract: The invention relates to the enzymatic preparation of galacto-oligosaccharides (GOS). Provided is a method for preparing GOS from lactose, comprising (i) contacting a lactose feed with immobilized beta-galactosidase (EC 3.2.1.23) and (ii) allowing for GOS synthesis, wherein said lactose feed is an aqueous slurry of crystalline lactose.

Abstract: The invention relates to the enzymatic preparation of galacto-oligosaccharides (GOS). Provided is a method for preparing GOS from lactose, comprising (i) contacting a lactose feed with immobilized beta-galactosidase (EC 3.2.1.23) and (ii) allowing for GOS synthesis, wherein said lactose feed is an aqueous slurry of crystalline lactose.

Abstract: The invention pertains to process for manufacturing whey protein concentrate (WPC) from whey, said process involving (a) providing acidified whey; (b) increasing the pH of said acidified whey using one or more carbonate salt(s), preceded and/or followed by ultrafiltration, and (c) subjecting the ultrafiltered carbonate-containing whey to spray drying. A WPC is provided having improved functional properties, particularly increased gel strength and reduced salt sensitivity (i.e. meaning that the functional properties of the WPC are affected by salt to a lesser extent).

Abstract: The invention pertains to an aqueous composition containing lactoferrin, 35-70 wt % carbohydrate and/or polyol stabilizers, based on the total weight of the aqueous composition, said composition exhibiting a pH higher than 2, lower than 5. At these 5 conditions, the aqueous composition and lactoferrin contained therein may be subjected to a heat treatment without significantly affecting the physiological activity of the lactoferrin. The invention thus particularly pertains to the above aqueous composition, being heat-treated, thus containing heat-stabilized lactoferrin.

Abstract: A controlled release excipient composition suitable in formulation of a slow or extended release tablet, contains a synergistic mixture of substantially uncross-linked carboxymethyl starch, or sodium starch glycolate (SSG), and a hydrophilic, non-ionic cellulose ether, preferably hydroxypropylmethylcellulose. Whether or not a SSG in the mixture is sufficiently uncross-linked in the context of the invention can be determined by sedimentation: 0.25 g of the formulation in 100 ml deionized water after 24 hours at 25° C., if subjected to centrifugation at 6080 G at 25° C. for 15 minutes, should exhibit a sedimentation volume of more than 60 ml.

Abstract: The invention pertains to process for manufacturing whey protein concentrate (WPC) from whey, said process involving (a) providing acidified whey; (b) increasing the pH of said acidified whey using one or more carbonate salt(s), preceded and/or followed by ultrafiltration, and (c) subjecting the ultrafiltered carbonate-containing whey to spray drying. A WPC is provided having improved functional properties, particularly increased gel strength and reduced salt sensitivity (i.e. meaning that the functional properties of the WPC are affected by salt to a lesser extent).

Abstract: The invention pertains to an aqueous composition containing lactoferrin, 35-70 wt % carbohydrate and/or polyol stabilizers, based on the total weight of the aqueous composition, said composition exhibiting a pH higher than 2, lower than 5. At these 5 conditions, the aqueous composition and lactoferrin contained therein may be subjected to a heat treatment without significantly affecting the physiological activity of the lactoferrin. The invention thus particularly pertains to the above aqueous composition, being heat-treated, thus containing heat-stabilized lactoferrin.

Abstract: A controlled release excipient composition suitable in formulation of a slow or extended release tablet, contains a synergistic mixture of substantially uncross-linked carboxymethyl starch, or sodium starch glycolate (SSG), and a hydrophilic, non-ionic cellulose ether, preferably hydroxypropylmethylcellulose. Whether or not a SSG in the mixture is sufficiently uncross-linked in the context of the invention can be determined by sedimentation: 0.25 g of the formulation in 100 ml deionized water after 24 hours at 25° C., if subjected to centrifugation at 6080 G at 25° C. for 15 minutes, should exhibit a sedimentation volume of more than 60 ml.

Abstract: The invention relates to a method of preparing cross-linked enzyme aggregates (CLEAs) comprising the steps of a) precipitating a dissolved enzyme present in a liquid medium: b) cross-linking with a cross-linker, and c) optionally, washing the cross-linked enzyme aggregate. According to the invention at least one treatment is performed chosen from the group consisting of I) performing step a) in the presence of a compound selected from the group consisting of i) a crown ether, and ii) a surfactant, and II) performing step c) with a second liquid differing in organic composition from the liquid.

Abstract: Described is a method for the preparation of crosslinked enzyme aggregates, comprising the steps of: