Abstract: The invention relates to the field of food technology and anti-staling enzymes. Provided is a method of preparing a baked food product by baking a farinaceous dough, comprising incorporating into the dough a GtfC-type 4,6-?-glucanotransferase enzyme, wherein the GtfC-type enzyme (i) is capable of transferring a maltose moiety from a polysaccharide or oligosaccharide substrate to the non-reducing end of an oligosaccharide acceptor via a new a(1->6) linkage without forming ?(1->4,6) branching points, and (ii) has an activity optimum in the temperature range of 50-70° C. Also provided is a farinaceous dough and a baked dough product comprising said GtfC-t e 4,6-?-glucanotransferase enzyme.

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 the field of poly-and oligosaccharides and their nutritional effects. In particular, it relates to the application of ?-glucanotransferases in methods for preparing dietary fibers, including prebiotic oligosaccharides, and to novel oligosaccharides obtainable thereby. Provided is a method for producing a mixture of gluco-oligosaccharides having one or more consecutive (?1?6) glucosidic linkages and one or more consecutive (?1?4) glucosidic linkages, comprising contacting a poly- and/or oligosaccharide substrate comprising at least two (?1?4) linked D-glucose units with an ?-glucanotransferase capable of cleaving (?1?4) glucosidic linkages and making new (?1?4) and (?1?6) glucosidic linkages. Also provided are (isolated) gluco-oligosaccharides obtainable thereby, and their application in nutritional and cosmetic compositions.

Abstract: The invention relates to the field of poly- and oligosaccharides and their nutritional effects. In particular, it relates to the application of ?-glucanotransferases in methods for preparing dietary fibers, including prebiotic oligosaccharides, and to novel oligosaccharides obtainable thereby. Provided is a method for producing a mixture of gluco-oligosaccharides having one or more consecutive (?1?6) glucosidic linkages and one or more consecutive (?1?4) glucosidic linkages, comprising contacting a poly- and/or oligosaccharide substrate comprising at least two (?1?4) linked D-glucose units with an ?-glucanotransferase capable of cleaving (?1?4) glucosidic linkages and making new (?1?4) and (?1?6) glucosidic linkages. Also provided are (isolated) gluco-oligosaccharides obtainable thereby, and their application in nutritional and cosmetic compositions.