Abstract: Process comprising reducing a fermentation broth comprising 2?-fucosyllactose to produce a treated fermentation broth comprising 2?-fucosyllactose and 2?-fucosyllactitol; isolating a stream comprising 2?-fucosyllactose and 2?-fucosyllactitol from the treated fermentation broth; purifying the isolated stream; concentrating the purified isolated stream; dewatering the concentrated purified isolated stream, thereby forming a prebiotic solids product comprising 2?-fucosyllactose and 0.2 to 6.0 wt. % of 2?-fucosyllactitol based on the total wt. % of the prebiotic solids product, wherein the concentrating step and dewatering step can be performed in any order.

Abstract: The present invention relates to a method for producing a flavour composition comprising providing a slurry of yeast cell walls and contacting the slurry of yeast cell walls with a glucanase and with an endoprotease, followed by separating a liquid fraction by solid/liquid separation to provide the liquid flavour composition.

Abstract: The present invention relates to a method for preparing an adipate ester or thioester. The invention further relates to a method for preparing adipic acid from said ester or thioester. Further the invention provides a number of methods for preparing an intermediate for said ester or thioester. Further the invention relates to a method for preparing 6-amino caproic acid (6-ACA), a method for preparing 5-formyl valeric acid (5-FVA), and a method for preparing caprolactam. Further, the invention relates to a host cell for use in a method according to the invention.

Abstract: The present invention relates to a method for preparing an adipate ester or thioester. The invention further relates to a method for preparing adipic acid from said ester or thioester. Further the invention provides a number of methods for preparing an intermediate for said ester or thioester. Further the invention relates to a method for preparing 6-amino caproic acid (6-ACA), a method for preparing 5-formyl valeric acid (5-FVA), and a method for preparing caprolactam. Further, the invention relates to a host cell for use in a method according to the invention.

Abstract: The present invention relates to a method for producing a flavour composition comprising providing a slurry of yeast cell walls and contacting the slurry of yeast cell walls with a glucanase and with an endoprotease, followed by separating a liquid fraction by solid/liquid separation to provide the liquid flavour composition.

Abstract: The present invention relates to a method for producing a flavour composition comprising providing a slurry of yeast cell walls and contacting the slurry of yeast cell walls with a glucanase and with an endoprotease, followed by separating a liquid fraction by solid/liquid separation to provide the liquid flavour composition.

Abstract: The present invention relates to a method for producing a flavour composition comprising free glutamate, said method comprises providing wheat gluten and contacting the wheat gluten with a protease, with an exopeptidase and with a glutaminase to produce the flavour composition comprising free glutamate.

Abstract: The present invention relates to a method for the enzymatic reduction of cystine to cysteine comprising contacting cystine with a reduction solution comprising: (i) an active glutathione reductase (EC1.8.1.7); (ii) a cofactor; and (iii) glutathione; and recovering a cysteine comprising composition, wherein the reduction solution has a pH of at least 6 during contacting with cystine.

Abstract: The present invention relates to a method for producing a process flavour comprising: a) preparing a composition comprising a vegetable and a processing aid chosen from sucrose, NaCl and KCl or combinations thereof, b) intimately mixing the composition in an extruder under conditions of temperature and reaction time sufficient for the process flavour to develop, wherein the composition does not comprise yeast, yeast extract or yeast autolysate wherein the amount of vegetable is within the range of 50 to 98% (w/w) of the composition, wherein the water content of the composition before or during step b) is between 1% and 8% w/w based on the total weight of the composition.

Abstract: The present invention describes a process for modifying a sweet protein or a taste modifying protein, comprising incubating a sweet protein solution or a taste modifying protein solution with a peptidyl arginine deiminase (PAD).

Abstract: The present invention is directed to a sweet rapeseed protein isolate, compositions, food products and beverages comprising rapeseed protein isolate and the use of rapeseed protein isolate protein having a sweetening effect.

Abstract: Methods for managing the body mass index, the body fat percentage and/or the distribution of fat storage sites of humans are provided, and more particularly the use of food compositions for managing the body mass index, the body fat percentage and/or the distribution of fat storage sites by administering to a human in need of managing body mass index, body fat percentage and/or distribution of fat storage sites an effective amount of a food formulation comprised of an esterified pectin having a degree of esterification (DE) of less than 65%.

Abstract: This invention relates generally to compositions and methods for combating inflammatory disease and particularly to the use of food and/or feed compositions for preventing, reducing and/or treating inflammatory disorders, diseases, or discomforts, wherein the compositions comprising at least one specific pectin.

Abstract: The present invention relates to a method for preparing an adipate ester or thioester. The invention further relates to a method for preparing adipic acid from said ester or thioester. Further the invention provides a number of methods for preparing an intermediate for said ester or thioester. Further the invention relates to a method for preparing 6-amino caproic acid (6-ACA), a method for preparing 5-formyl valeric acid (5-FVA), and a method for preparing caprolactam. Further, the invention relates to a host cell for use in a method according to the invention.

Abstract: This invention relates generally to compositions and methods for combating inflammatory disease and particularly to the use of food and/or feed compositions for preventing, reducing and/or treating inflammatory disorders, diseases, or discomforts, wherein the compositions comprising at least one specific pectin.

Abstract: Methods for managing the body mass index, the body fat percentage and/or the distribution of fat storage sites of humans are provided, and more particularly the use of food compositions for managing the body mass index, the body fat percentage and/or the distribution of fat storage sites by administering to a human in need of managing body mass index, body fat percentage and/or distribution of fat storage sites an effective amount of a food formulation comprised of an esterified pectin having a degree of esterification (DE) of less than 65%.

Abstract: The present invention relates to a method for the enzymatic reduction of cystine to cysteine comprising contacting cystine with a reduction solution comprising: (i) an active glutathione reductase (EC1.8.1.7); (ii) a cofactor; and (iii) glutathione; and recovering a cysteine comprising composition, wherein the reduction solution has a pH of at least 6 during contacting with cystine.

Abstract: The present invention relates to polynucleotide sequences which enable a polynucleotide control sequence, such as a promoter, to direct expression in a wide range of industrially relevant species, both prokaryotes and eukaryotes. When the polynucleotide sequences of the invention are applied in combination with selection marker genes it is possible to perform selectable cloning in a laboratory host and use the same construct in the final host.

Abstract: The present invention relates to a method for increasing the degree of glycosylation of a composition comprising steviol glycosides, which method comprises: a. contacting said composition comprising steviol glycosides with a recombinant microorganism, a cell free extract derived from such a microorganism or an enzyme preparation derived from either thereof; and b. thereby to increase the degree of glycosylation of the composition comprising steviol glycosides, wherein the recombinant microorganism comprises one or more nucleotide sequence(s) encoding: a polypeptide having ent-copalyl pyrophosphate synthase activity; a polypeptide having ent-Kaurene synthase activity; a polypeptide having ent-Kaurene oxidase activity; a polypeptide having kaurenoic acid 13-hydroxylase activity; and one or more polypeptides having UDP-glucosyltransferase activity whereby expression of the nucleotide sequence(s) confer(s) on the microorganism the ability to produce at least one steviol glycoside.

Abstract: The present invention relates to a polypeptide having glutathione reductase activity selected from the group consisting of: a) polypeptide having an amino acid sequence comprising the mature polypeptide sequence of SEQ ID NO: 1 or a 2) a polypeptide comprising an amino acid sequence that has at least 50% sequence identity with the mature polypeptide sequence of SEQ ID NO: 1.