Abstract: Provided is a method for providing a spoonable acidified dairy product, comprising the steps of: a) providing an alpha-glucan composition comprising essentially linear isomalto/malto-polysaccharides (IMMPs) wherein the content of ?(1?6) glycosidic linkages is at least 70%; b) supplementing a milk product with said alpha-glucan composition; and c) acidifying the supplemented milk product to a pH below 5, preferably to a pH of about 4.6. Also provided are products obtainable by such a method. Also provided is the use of IMMPs with a content of ?(1?6) glycosidic linkages of at least 70% to improve the stability and/or sensory properties of acidified dairy products.

Abstract: The invention relates to starch-based aqueous adhesive compositions and uses thereof. Provided is an aqueous adhesive composition comprising highly branched starch (HBS) obtained by treatment of starch or starch derivatives with a glycogen branching enzyme, and further comprising a carboxymethyl (CM) polysaccharide derivative, such as a carboxymethyl ether of starch, cellulose or a combination thereof. Also provided is a method for adhering a first substrate to a second substrate, comprising applying to at least said first or said second substrate said starch-based adhesive, and a glued or glueable product obtainable thereby.

Abstract: The invention relates to confectionery products and methods for producing them. Provided is a chewy candy comprising a starch-based gelling agent, wherein said gelling agent is a highly branched starch (HBS), preferably wherein said HBS has a molecular branching degree of at least 6%, more preferably at least 6.5%. In a specific aspect, the chewy candy is essentially free of gelatin or other animal-derived ingredient.

Abstract: The invention relates to starch-based aqueous adhesive compositions and uses thereof. Provided is an aqueous adhesive composition comprising highly branched starch (HBS) obtained by treatment of starch or starch derivatives with a glycogen branching enzyme, and further comprising a carboxymethyl (CM) polysaccharide derivative, such as a carboxymethyl ether of starch, cellulose or a combination thereof. Also provided is a method for adhering a first substrate to a second substrate, comprising applying to at least said first or said second substrate said starch-based adhesive, and a glued or glueable product obtainable thereby.

Abstract: The invention relates to starch-based aqueous adhesive compositions and uses thereof. Provided is an aqueous adhesive composition comprising highly branched starch (HBS) obtained by treatment of starch or starch derivatives with a glycogen branching enzyme, and further comprising a carboxymethyl (CM) polysaccharide derivative, such as a carboxymethyl ether of starch, cellulose or a combination thereof. Also provided is a method for adhering a first substrate to a second substrate, comprising applying to at least said first or said second substrate said starch-based adhesive, and a glued or glueable product obtainable thereby.

Abstract: The present invention describes a food product comprising from 0.1 to 2.5 wt % of a starch which is treated with an amylomaltase.

Abstract: The invention relates to the field of cheese making, in particular to the production of a soft cheese or a spreadable cheese. Provided is a method for preparing a spreadable cheese product, comprising the steps of (a) coagulating wholly or partly the protein of a milk product through the action of rennet or other suitable coagulating agents; (b) partially draining the whey resulting from the coagulation to obtain a cheese curd; (c) preparing a mixture of the cheese curd, water, an amylomaltose-treated starch (ATS) and a pregelatinized starch (PS); (d) heating and shearing the mixture at a temperature between 70 and 80° C.; followed by (e) cooling the mixture under stirring to obtain a spreadable cheese product. Also provided is a spreadable cheese obtainable by the method.

Abstract: The invention relates to confectionery products and methods for producing them. Provided is a chewy candy comprising a starch-based gelling agent, wherein said gelling agent is a highly branched starch (HBS), preferably wherein said HBS has a molecular branching degree of at least 6%, more preferably at least 6.5%. In a specific aspect, the chewy candy is essentially free of gelatin or other animal-derived ingredient.

Abstract: The invention relates to starch-based aqueous adhesive compositions and uses thereof. Provided is an aqueous adhesive composition comprising highly branched starch (HBS) obtained by treatment of starch or starch derivatives with a glycogen branching enzyme, and further comprising a carboxymethyl (CM) polysaccharide derivative, such as a carboxymethyl ether of starch, cellulose or a combination thereof. Also provided is a method for adhering a first substrate to a second substrate, comprising applying to at least said first or said second substrate said starch-based adhesive, and a glued or glueable product obtainable thereby.

Abstract: The invention relates to a novel starch composition comprising: (a) amylomaltase-treated starch; (b) amylopectin starch; and (c) optionally, low DE maltodextrin. In addition, the invention relates to the use of the novel starch composition to produce a baked product, optionally thereby reducing the amount of fat needed for the recipe.

Abstract: The invention relates to an instant noodle which can be rehydrated at a lower temperature and/or in a shorter period of time, while taste and mouthfeel of the noodle are at least as good as those of conventional instant noodles. The invention widens the scope of possibilities for supply and consumption of instant noodles, e.g. in vending machines, even or air dried instant noodles.

Abstract: The present invention provides a spreadable gel which comprises 0.5 to 8 wt % of an amylomaltase treated starch, 0.5 to 8 wt % of a waxy starch, water and optionally a basic ingredient such as fruit, vegetable or soy.

Abstract: The invention relates to an emulsifier, a method for preparing said emulsifier, and to its use in various applications, primarily food and cosmetic applications. The invention also relates to the use of said emulsifier for the creation of an elastic, gelled foam. An emulsifier according to the invention is based on a starch which is enzymatically converted, using a specific type of enzyme, and modified in a specific esterification reaction.

Abstract: The invention relates to a novel starch composition comprising: (a) amylomaltase-treated starch; (b) amylopectin starch; and (c) optionally, low DE maltodextrin. In addition, the invention relates to the use of the novel starch composition to produce a baked product, optionally thereby reducing the amount of fat needed for the recipe.

Abstract: The present invention relates to a water-in-oil emulsion which comprises oil or fat or a mixture of one or more oils and fats, and water and amylomaltase treated starch present in the water phase. The product can be used as a baking margarine.

Abstract: The invention relates to starch used in the baking-industry. Creams, (fruit-) fillings, toppings, glazes and other bakery products are often thickened by the inclusion of a certain amount of starch as binder, filling or thickening agent, for example providing gel-strength, viscosity, glaze, texture or creaminess to the cream or filling. Commonly used starches have insufficient stability to for example heat appled during baking. The invention provides a starch-containing filling or topping for a bakery product wherein said starch comprises a tuber or root starch containing less than about 5% amylose and use of such a filling or topping for improving a bakery product. Furthermore, the invention provides a heat-stable starch and bakery products comprising a heat-stable starch.

Abstract: The present invention relates to a starch composition comprises amylomaltase treated starch and non-crosslinked starch and to the use of a starch composition in food preparation whereby the starch composition comprises amylomaltase treated starch and non-crosslinked starch.

Abstract: The invention is directed to a method for agglomerating starch, to starch obtainable by said method, to a food product comprising said starch, and to the use of said starch. The method of the invention comprises the mixing of starch with an aqueous solution comprising a salt and drying the mixture.

Abstract: The present invention describes a food product comprising from 0.1 to 2.5 wt % of a starch which is treated with an amylomaltase.

Abstract: The present invention relates to slowly digestible storage carbohydrates (starch, glycogen) having a branching degree of at least 8.5% and a side chain composition comprising at least 10% of DP 5-7. Said slowly digestible carbohydrates can be produced by treating the substrate (glycogen, starch) from a native source with a glycogen branching enzyme derived from Rhodothermus obamensis, Rhodothermus marinus, Deinococcus radiodurans or Deinococcus geothermalis.