Abstract: One aspect of the present invention relates to a readily water-dispersible particulate composition comprising by weight of dry matter at least 10% of xanthan gum and not more than 60% of starch, said composition being characterized in that the xanthan gum present in the composition can be dispersed completely within 2 minutes in distilled water of 25° C. at a concentration of 0.7% based on the dry weight of xanthan. The particulate xanthan gum compositions of the present invention exhibit unique viscosity enhancing properties that are dependent on the electrolyte levels of the aqueous environment in which they are applied. The favorable properties of the xanthan compositions according to the invention can be realized without resorting to chemical modification of the xanthan gum. The xanthan compositions according to the present invention can be applied advantageously in e.g. food products and oil drilling fluids.

Abstract: A method of preparing a flour based dough, includes mixing flour, a source of water-unextractable (WU) arabinoxylans, xylanase and water, wherein the source of WU arabinoxylans includes at least 10% WU arabinoxylans by weight of dry matter and the source of WU arabinoxylans is applied in an amount sufficient to deliver at least 2.5 g of WU arabinoxylans per kg of flour. The combined use of WU arabinoxylans and xylanase yields a dough product that exhibits improved processability, excellent proof stability and very high bake volume. Also disclosed is a flour based dough containing: 30-65 wt. % of flour of which at least 80 wt. % is wheat flour; 20-65 wt. % of water; at least 2.25% of WU arabinoxylans by weight of flour; and at least 5 units of xylanase activity per kg of flour, wherein the weight ratio of WU arabinoxylans to WE arabinoxylans exceeds 2.5:1.

Abstract: The present relates to a method of preparing a dough product comprising: mixing flour, water and optionally other bakery ingredients to form a dough; and applying a coating composition directly to the outside surface of the dough at a stage of the dough manufacture when the dough is no longer subjected to kneading or lamination, said coating composition containing, calculated on dry matter, emulsifier in an amount of 10-100% and polysaccharide in an amount of 0-20%. The dough products obtained by the present method offer the advantage that they can be baked or fried to yield a product that will retain a crispy crust for a considerable period of time and even after reheating of the baked or fried product. Other aspects of the invention relate to dough products that can be obtained by the aforementioned method as well as to baked and fried products obtained by baking or flying such a dough product.

Abstract: One aspect of the present invention relates to a readily water-dispersible particulate composition comprising by weight of dry matter at least 10% of xanthan gum and not more than 60% of starch, said composition being characterised in that the xanthan gum present in the composition can be dispersed completely within 2 minutes in distilled water of 25° C. at a concentration of 0.7% based on the dry weight of xanthan. The particulate xanthan gum compositions of the present invention exhibit unique viscosity enhancing properties that are dependent on the electrolyte levels of the aqueous environment in which they are applied. The favourable properties of the xanthan compositions according to the invention can be realised without resorting to chemical modification of the xanthan gum. The xanthan compositions according to the present invention can be applied advantageously in e.g. food products and oil drilling fluids.

Abstract: The present invention is concerned with lipid-encapsulated or lipid-coated functional bakery ingredients. More particularly, the invention relates to a granule suitable for use in the preparation of a dough, comprising: a) a hydrophilic core with a diameter of at least 5 ?m, said core containing a functional bakery ingredient selected from the group of enzymes, oxidoreductants, acidulants, hydrocolloids, starches, yeast, sugars, water, flavours and combinations thereof; and b) a lipophilic substantially continuous layer encapsulating the core, which layer contains at least 50 wt. % triglyceride fat with a slip melting point of at least 30° C. and at least 1 wt. % of a release agent selected from the group of monoglycerides, diglycerides, diacetyl tartaric acid ester of mono and/or diglyceride, stearyl-lactylates and combinations thereof.

Abstract: Functional hydrolyzates are prepared from microbial protein isolates, witha protein content of more than 90% by weight,a nucleic acid content of less than 2% by weight,a lipid content of less than 1% by weight,a suspendability of 80-100%,a foaming capacity characterized by a foaming index of 4-7,a foam stability characterized by a half-life of 10-300 minutes,an emulsifying capacity characterized by a value of 300-500 ml of oil/g of protein, anda molecular weight of between 125,000 and 100 Daltons.The functional hydrolyzates are obtained from microbial proteins by enzymatic hydrolysis, after extraction of the nucleic acids and lipids. The hydrolyzates are suitable as food additives.

Abstract: Products which are soluble without opalescence even at pH 3 and which, because of their reproducible composition, are particularly well suited as a source of nitrogen for organisms are obtained by enzymatic degradation of uniform microbial cell aggregates, using endoproteases, and isolation of the protein fraction up to 2,000 Dalton, preferably from 400 to 1,500 Dalton.

Abstract: Substances producing an undesired odor and taste can be removed from microbial protein materials if these materials are treated with aqueous solutions which contain a phosphate and/or a hydrophilic low molecular weight aliphatic compound which contains at least two functional groups from the series comprising hydroxy, formyl, keto and carboxy. Preferred aliphatic extraction auxiliaries are flavoring acids, sugars and polyols, and phosphates are orthophosphates and diphosphates. The extraction can also be carried out in association with reducing the nucleic acid content of defatted cell aggregates.