Abstract: A food product enriched with one or more methylxanthines is provided. The food product comprises a total amount of from 100 to 3000 milligram of methylxanthines per unit amount of the food product, and further comprises a polymeric polyphenol compound that has a molecular weight equal to or above 500 gram per mole and which is complexed with the one or more methylxanthines, wherein the weight ratio of the polymeric polyphenol compound to the one or more methylxanthines is from 10:1 to 1:10 A method for the production of such food products is also provided.

Abstract: The invention relates to a frozen aerated frozen food product having an overrun of at least 30% comprising 0.001 to 10 weight-% (wt-%), based on the total weight of the frozen aerated food product, of surface-active fibres.

Abstract: A frozen confection or a beverage product is provided which contains at least 400 mg of theobromine and at least 40 mg of caffeine per 100 grams of the product. Also provided is a frozen confection or a beverage product for the enhancement of mood without transient elevation of blood pressure.

Abstract: A frozen confection product that has a relaxatory effect when consumed is provided, the product comprising a frozen composition and a chocolate composition or a chocolate analogue composition which comprises non-fat cocoa solids. The product comprises at least 0.01 wt % ?-aminobutyric acid (GABA) and at most 0.05 wt % theobromine.

Abstract: The present invention provides frozen confections having an overrun of less than 30% and comprising by weight of the frozen confection: at least 0.2% calcium, at most 17% free sugars, and from 0.1 to 20% fat which contains less than 20% saturated fatty acids by weight of the fat; wherein at least 20% by weight of the calcium is present as part of a milk mineral composition.

Abstract: A frozen confection is provided comprising by weight: at most 17% free sugar; at most 5% total fat; at most 3.5% saturated fat; at least 0.5% protein; at least 0.3% calcium; at least 0.15% phosphorus; at least 0.015% magnesium; at least 0.0005% zinc; wherein substantially all of the calcium, phosphorus, magnesium and zinc are from a dairy source.

Abstract: The invention relates to a process for preparing an anti-freeze peptide and to the peptides obtained from bacteria from an aqueous low-temperature environment, such as Marinomonas protea and a Pseudomonas species. These anti-freeze peptides can suitably be incorporated in frozen food products such as frozen vegetables and frozen confectionery such as ice-cream.

Abstract: The invention relates to a method to prepare a frozen aerated confection wherein pectin is subjected to oxidation. In a further aspect the invention relates to a base composition suitable for preparing the frozen confection and to an aerosol can comprising the base composition.

Abstract: The invention relates to a process for preparing a novel anti-freezepeptide and to the peptides obtained from bacteria from an aqueous low-temperature environment, such as Marinomonas protea and a novel Pseudomonas species. These anti-freeze peptides can suitably be incorporated in frozen food products such as frozen vegetables and frozen confectionery such as ice-cream.

Abstract: There is provided a bleaching enzyme capable of generating a bleaching chemical and having a high binding affinity for non-colored compounds present in stains on fabrics, said non-colored compounds having a molecular weight of at least 100, preferably of at least 1,000 and more preferably of at least 5,000. Furthermore, there is provided an enzymatic bleaching composition comprising said bleaching enzyme and a surfactant and a process for bleaching stains present of fabrics.

Abstract: There is provided a bleaching enzyme capable of generating a bleaching chemical and having a high binding affinity for non-colored compounds present in stains on fabrics, said non-colored compounds having a molecular weight of at least 100, preferably of at least 1,000 and more preferably of at least 5,000. Furthermore, there is provided an enzymatic bleaching composition comprising said bleaching enzyme and a surfactant and a process for bleaching stains present of fabrics.

Abstract: A polysaccharide conjugate comprises a polysaccharide with an attached entity having a molecular weight of at least 5000, the polysaccharide conjugate being capable of binding to cellulose. Preferred polysaccharides include tamarind seed xyloglucan, locust bean gum and enzyme modified guar. The attached entity is suitably a protein such as an enzyme, antibody or antibody fragment, or a particle possibly having a benefit agent such as a fragrance associated therewith. Because the polysaccharide conjugate binds to cellulose, which is present in cotton and other fabrics, paper, etc., binding of the conjugate to cellulose brings the attached entity into close proximity to a surface of or containing cellulose. The invention thus enables targeting of attached entities to such surfaces. The invention also provides a product incorporating the polysaccharide conjugate of the invention. The product is conveniently a laundry product such as a fabric washing product, e.g.

Abstract: There is provided a bleaching enzyme capable of generating a bleaching chemical and having a high binding affinity for stains present on fabrics. Furthermore, there is provided an enzymatic bleaching composition comprising the bleaching enzyme and a surfactant and a process for bleaching stains present of fabrics.

Abstract: Associative portions of antibody light and heavy chains, especially Fv fragments, are expressed in a transformed organism as a single peptide chain connected by a linking peptide. This is cleaved, possibly while peptide synthesis is incomplete, by an enzyme of the transformed organism which is expressing the single peptide. This ensures production of both chains in equal amounts, but produces them as separate chains which are free to associate and fold.