Abstract:
The invention relates to a process for preparing a food ingredient suitable for use as a fat replacer, said process comprising the steps of: (a) forming an aqueous slurry of ground cereal, the slurry having a dry solids content of 10 to 50 weight percent; (b) enzymatically digesting the slurry at 60-95 DEG C with an alpha -amylase enzyme capable of being deactivated by temperatures below 100 DEG C, whereby the enzymatic digestion is effected without any significant protein degradation; and (c) thermally deactivating said alpha -amylase enzyme. The products of this process are useful as fat replacers in a wide variety of foods, including baked products, dairy products and meat products. Also disclosed is the use of certain products as fat replacers in food.
Abstract:
Starch encapsulated in a matrix derived from the Maillard reaction of a soluble heterologous protein and a reducing sugar may be protected from rumen degradation and used in improved ruminant feeds. The starch may be encapsulated by combining starch with a soluble heterologous protein and a reducing sugar and heating to initiate the Maillard reaction. Feeds including the encapsulated starch may be used to improve the quality of ruminant milk and to increase the efficiency of microbial fermentation in the rumen.
Abstract:
The present invention relates to methods for the production of a resin such as a thermosetting resin, particularly a bioresin, components for use in the methods, and products obtained from the methods. In one aspect the method of forming a resin comprising the steps of: (1 ) providing an aldehyde-cross-linking agent condensate obtained by reacting a volatile aldehyde with a cross-linking agent; (2) providing a non-volatile aldehyde; and (3) combining the aldehyde- cross-linking agent condensate and the non-volatile aldehyde, thereby forming the resin.
Abstract:
Described are hemicellulose-based gels and viscous media, processes for their production, products containing such gels and/or viscous media and various applications thereof. Improved methods for performing oxidative gelation of hemicelluloses which avoid the need for the addition of hydrogen peroxide are also described.
Abstract:
The present invention relates to methods for the production of a resin such as a thermosetting resin, particularly a bioresin, components for use in the methods, and products obtained from the methods. In one aspect the method of forming a resin comprising the steps of: (1 ) providing an aldehyde-cross-linking agent condensate obtained by reacting a volatile aldehyde with a cross-linking agent; (2) providing a non-volatile aldehyde; and (3) combining the aldehyde- cross-linking agent condensate and the non-volatile aldehyde, thereby forming the resin.
Abstract:
Ozonolysis is a well known process involving reacting ozone with alkene compounds, for example in unsaturated vegetable oils or free fatty acids and esters thereof, to form ozonolysis products (e.g. ozonides). The invention concerns ozonolysis of unsaturated oils (e.g. unsaturated plant oils and/or unsaturated animal oils) in the presence of a participating co-reactant to form reaction products particularly suitable for use in the formation of resins.
Abstract:
The invention provides the use of a hemicellulose for the manufacture of a composition for use as a vaccine adjuvant. The hemicellulose is preferably an arabinoxylan and more preferably is a crosslinked arabinoxylan such as arabinoxylan ferrulate. Also provided by the invention are vaccine compositions containing a vaccine antigen, or a DNA vaccine, and the hemicellulose, preferably in crosslinked microparticulate form.