Class / Patent application number | Description | Number of patent applications / Date published |
426048000 | Of isolated carbohydrate | 41 |
20090011082 | Production of Resistant Starch Product Having Tailored Degree of Polymerization - A process for producing a starch comprises treating a feed starch that comprises amylopectin with glucanotransferase to produce a chain-extended starch, and treating the chain-extended starch with a debranching enzyme to produce a starch product that comprises amylose fragments. In certain embodiments, the process further comprises, crystallizing at least part of the starch product, heating the starch product in the presence of moisture, treating the starch product with alpha-amylase, and washing the starch product to remove at least some non-crystallized starch, wherein the degree of polymerization of the starch product is increased by increasing the amylose content of the feed starch or is decreased by decreasing the amylose content of the feed starch. The product of this process can have a relatively high total dietary fiber content, a relatively high heat resistance, or both. | 01-08-2009 |
20090110772 | WATER SOLUBILIZATION OF CELLULOSICS AND RELATED COMPOUNDS - The present invention is directed toward a method of solubilizing melaninic, ligninic, chitinic, and/or cellulosic material. The method includes providing melaninic, ligninic, chitinic, and/or cellulosic material and providing an oxoacid ester of phosphorus or a mixture of an oxoacid of phosphorus and an alcohol. A blend of the melaninic, ligninic, chitinic, and/or cellulosic material, the oxoacid ester of phosphorus or the mixture of the oxoacid of phosphorus and alcohol is formed. The blend is then treated under conditions effective to solubilize the melaninic, ligninic, chitinic, and/or cellulosic material. | 04-30-2009 |
20090123603 | METHODS OF MAKING SYRUPS - Provided herein are methods of making a substantially clear syrup comprising reacting one or more substrates at a concentration of at least 40% w/w with at least one alternan sucrase enzyme at a temperature of greater than 45° C. | 05-14-2009 |
20090155413 | Enzyme - The present invention relates to a variant xylanase polypeptide, or fragment thereof having xylanase activity, comprising one or more amino acid modifications such that the polypeptide or fragment thereof has an altered sensitivity to a xylanase inhibitor as compared with parent enzyme. | 06-18-2009 |
20090155414 | ENHANCED ETHANOL FERMENTATION YIELDS BY REMOVAL OF SUGARS VIA BACKSET MOLASSES - Embodiments of the invention relate to methods for increasing the rate of production in an ethanol fermentation by increased carbohydrate feeding and diversion of backset from recycling as process water in the fermentation. Novel products derived from the diverted backset are also provided. | 06-18-2009 |
20090202675 | POLYPEPTIDE - We describe a PS4 variant polypeptide derivable from a parent polypeptide having non-maltogenic exoamylase activity, in which the PS4 variant polypeptide comprises an amino acid substitution at position 307 to lysine (K) or arginine (R), with reference to the position numbering of a | 08-13-2009 |
20090214706 | Polypeptide - We describe a PS4 variant polypeptide derivable from a parent polypeptide having non-maltogenic exoamylase activity, in which the PS4 variant polypeptide comprises an amino acid mutation at one or more positions selected from the group consisting of: 121, 161, 223, 146, 157, 158, 198, 229, 303, 306, 309, 316, 353, 26, 70, 145, 188, 272, 339, with reference to the position numbering of a | 08-27-2009 |
20090214707 | PROCESSING METHOD AND DEVICE FOR EXTRUSION OF RAW MATERIALS WITH ENZYMES ADDED FOR PRODUCTION OF STARCH SYRUP, AND SACCHAROGENIC METHOD FOR EXTRUDED RAW MATERIALS - This invention relates generally to the field of starch syrup production, specifically to a processing method and a device for the extrusion of raw materials with enzymes added for starch syrup, and a saccharogenic method of the extruded raw materials. This invention discloses the kind and amount of enzymes added, the appropriate parameters of the processing method and the device for the extrusion of raw materials with enzymes added for starch syrup, and the appropriate saccharogenic method of the extruded raw materials for starch syrup. The processing method and the device of this invention are such that the jet liquefaction process as used in the traditional double enzyme method for starch syrup production can be spared, and starch syrup with the same DE value can be obtained in a saccharification time which can be shorten 2-4 times the traditional saccharification time. | 08-27-2009 |
20090232938 | Xanthan Gum Production from Sugarcane Fluids - Disclosed herein is a method of making xanthan gum by inoculating sugarcane fluid with a bacterium that can synthesize xanthan gum, such as a bacterium of the genus | 09-17-2009 |
20100047392 | Enzymes Having Alpha Amylase Activity and Methods of Making and Using Them - The invention relates to alpha amylases and to polynucleotides and polypeptides encoding the alpha amylases. In addition, methods of using the alpha amylases are also provided. The alpha amylases have increased activity and stability at acidic, neutral and alkaline pH and at increased temperatures. | 02-25-2010 |
20100278970 | TRICHODERMA REESEI ALPHA-AMYLASE ENHANCES SACCHARIFICATION OF CORN STARCH - A maltogenic α-amylase from | 11-04-2010 |
20100323063 | PROCESS FOR THE PREPARATION OF ISOMALTOOLIGOSACCHARIDE-HYDROGENATED - Processes for preparing isomaltooligosaccharide-hydrogenated (‘IMO-H’) syrup and IMO-H syrup made by the processes. In the process isomaltooligosaccharide (‘IMO’) is generally obtained by liquefying a raw material and then conducting one or more saccharification steps followed by additional processing steps, including filtration, decolorization, ion-exchange and evaporation. The IMO is then hydrogenated and the IMO-H is refined. | 12-23-2010 |
20100330234 | PROCESS FOR THE PRODUCTION OF FERMENTED BEVERAGES - Processes for the continuous production of fermented, trehalulose-containing beverages, in particular ready-to-drink beverages or beverage concentrates. | 12-30-2010 |
20110020496 | BRANCHED DEXTRIN, PROCESS FOR PRODUCTION THEREOF, AND FOOD OR BEVERAGE - A branched dextrin insusceptible to digestion and having a low osmotic pressure, as well as a method for producing such a branched dextrin is provided. The branched dextrin characterized by having a structure wherein glucose or isomalto oligosaccharide is linked to a non-reducing terminal of a dextrin through an α-1,6 glucosidic bond and having a DE of 10 to 52. A method characterized in that, in a method for producing a branched dextrin by allowing maltose-generating amylase and transglucosidase to act on an aqueous dextrin solution, the maltose-generating amylase and transglucosidase are adjusted so as to attain an enzyme unit ratio of 2:1 to 44:1 and allowed to act. | 01-27-2011 |
20110045136 | POLYPEPTIDES HAVING ISOAMYLASE ACTIVITY AND POLYNUCLEOTIDES ENCODING SAME - The present invention relates to isolated polypeptides having isoamylase activity derived from | 02-24-2011 |
20110045137 | METHOD FOR INHIBITING COLORING OF A SYRUPY SWEETENER COMPRISING A NON-REDUCING OLIGOSACCHARIDE HAVING A BETA-FRUCTOFRANOSIDIC LINKAGE AND A REDUCING SACCHARIDE, AND USE THEREOF - The objects of the present invention are to provide a method for inhibiting the coloration of a syrupy sweetener, comprising a reducing saccharide together with a non-reducing oligosaccharide having a β-fructofuranosidic linkage, without deteriorating the taste inherent to the syrupy sweetener; and to provide a syrupy sweetener, comprising a reducing saccharide together with a non-reducing oligosaccharide having a β-fructofuranosidic linkage, which is stabilized by the method. The present invention attains the above objects by providing a method for inhibiting the coloring of a syrupy sweetener, comprising a reducing saccharide together with a non-reducing oligosaccharide having a β-fructofuranosidic linkage, which comprises a step of incorporating a lactate into the syrupy sweetener, and by providing a syrupy sweetener, comprising a reducing saccharide together with a non-reducing oligosaccharide having a β-fructofuranosidic linkage, which is stabilized by the method. | 02-24-2011 |
20110081449 | FRUCTOOLIGOSACCHARIDE COMPOSITION, PROCESS FOR ITS PRODUCTION AND USE - The invention relates to a process for the production of a fructooligosaccharide (FOS) composition on industrial scale, comprising the steps of: a) providing a raw material containing sucrose; b) bringing the raw material together with an enzyme to form a mixture, whereby the enzyme has an endo-inulinase activity and/or a fructosyltransferase activity and is in free, non-immobilized form; c) exposing the mixture to conditions whereby FOS-forming can take place for an amount of time such that the FOS in the mixture constitutes at least 45 wt. % of the total amount of carbohydrates in the mixture, thereby forming the FOS composition; d) optionally deactivating the enzyme; e) recovering the FOS composition. The invention further relates to Fructooligosaccharide composition (FC) wherein: a portion of at most 2 wt. % of the carbohydrates in the FC consists of oligosaccharides that have a degree of polymerisation (DP) of 7 or more; and at least 56 wt. % of the fructooligosaccharides in the FC have a DP of 3 as measured in HPLC; and the FC is obtained from sucrose in an enzymatic process, whereby no enzyme is used that is obtained from a genetically-modified organism. | 04-07-2011 |
20110097443 | Low glycemic sweeteners and products made using the same - This invention relates to food products and methods of making food products containing low-glycemic sweeteners (LGS), as well as blends containing LGS. | 04-28-2011 |
20110200710 | Method for Producing Sugar - Provided is a method for efficiently producing sugar and simultaneously efficiently producing ethanol. A method for producing sugar characterized by comprising a pretreatment step in which a plant-origin sugar solution is fermented by a microorganism having no sucrose-degrading enzyme and a step for producing sugar from the fermented sugar solution. A method for producing sugar characterized by comprising a pretreatment step in which a plant-origin sugar solution is fermented by a microorganism in the presence of a sucrose-degrading enzyme inhibitor and a step for producing sugar from the fermented sugar solution. | 08-18-2011 |
20110268843 | Method for Post-Extracting Low Acyl Gellan Gum with High Solubility - The invention relates to a post-extraction process for preparing low acyl gellan gum having high solubility property, the process comprising the following steps: (1) enzyme treatment of fermentation broth; (2) flocculation of fermentation broth; (3) deacylation treatment; (4) clarification treatment of deacylated solution; (5) dehydration treatment of clarified and deacylated gellan gum solution; (6) ion exchange and decoloration treatment; and (7) drying and milling. The process according to the invention produces a product, which has largely improved solubility, largely improved quality, good appearance, high transparence, and high gel strength. | 11-03-2011 |
20120034342 | METHOD FOR OBTAINING A PREPARATION OF BETA-AMYLASES FROM THE SOLUBLE FRACTIONS OF STARCH PLANTS - The present invention relates to a method for obtaining a preparation of β-amylases from the soluble fraction of starch plants, characterized in that the soluble fraction of starch plants is selected from the group consisting of the soluble fractions of wheat, pea, broad bean, horse bean, rice, barley, rye, buckwheat, potato and sweet potato, and preferably of wheat and barley, a clarification of said soluble fractions is carried out in such a way as to remove therefrom the insoluble substances and the colloids and, optionally, an ultrafiltration of said clarified soluble fractions is carried out in such a way as to obtain an ultrafiltration retentate containing the concentrated β-amylase and an ultrafiltration permeate, said ultrafiltration retentate containing the concentrated β-amylase is diafiltered and the resulting β-amylase is recovered. | 02-09-2012 |
20120100253 | MALTOTRIOSYL TRANSFERASE, PROCESS FOR PRODUCTION THEREOF, AND USE THEREOF - The object is to provide a novel glycosyltransferase and the use thereof, the glycosyltransferase catalyzes transglucosylation of maltotriose units under conditions which can be employed for the processing of foods or the like. Provided is a maltotriosyl transferase which acts on polysaccharides and oligosaccharides having α-1,4 glucoside bonds, and has activity for transferring maltotriose units to saccharides, the maltotriosyl transferase acting on maltotetraose as substrate to give a ratio between the maltoheptaose production rate and maltotriose production rate of 9:1 to 10:0 at any substrate concentration ranging from 0.67 to 70% (w/v). | 04-26-2012 |
20120114797 | TALAROMYCES STRAINS AND ENZYME COMPOSITIONS - The present invention relates to | 05-10-2012 |
20120156329 | Expression Of Granular Starch Hydrolyzing Enzymes In Trichoderma And Process For Producing Glucose From Granular Starch Substrates - The present invention relates to filamentous fungal host cells and particularly | 06-21-2012 |
20120294980 | NOVEL PREBIOTICS - The present invention relates to a composition which comprises:
| 11-22-2012 |
20130022711 | FOOD PRODUCT CONTAINING STARCH GEL, STARCH GRANULE, PRODUCTION METHOD AND USE THEREOF - Here is provided a method of producing a starch gel-containing food, the method comprising the steps of: treating starch granules with an enzyme at a temperature of about 10° C. or higher and about 70° C. or lower to obtain an enzyme-treated starch; mixing a food material, the enzyme-treated starch and water to obtain a mixture; heating the mixture thereby gelatinizing the enzyme-treated starch in the mixture; and cooling the mixture containing the gelatinized enzyme-treated starch thereby gelling the starch to obtain a starch gel-containing food, wherein the enzyme is selected from the group consisting of amyloglucosidase, isoamylase, α-glucosidase, α-amylase having a characteristic capable of improving a gel forming ability of a starch, and cyclodextrin glucanotransferase. | 01-24-2013 |
20130034628 | METHOD FOR REDUCING ACRYLAMIDE FORMATION IN MAKING OF MOLASSES - Acrylamide reducing agents are added to a sugar solution during the molasses making and sugar refining processes to maximize efficiency of the acrylamide reducing agents. | 02-07-2013 |
20130071519 | PROCESS FOR THE RECOVERY OF BETAINE FROM MOLASSES - A process for the recovery of betaine from a molasses comprises a conversion step, in which the molasses is subjected to the action of an enzyme having endo-inulinase activity and/or fructosyltransferase activity, to form a fructan-containing molasses (fructan-molasses); a separation step, in which the fructan-molasses is subjected to a chromatographic separation, thereby obtaining a betaine-containing fraction. | 03-21-2013 |
20130078336 | Stabilized Edible Emulsions, Methods of Preparation, and Beverages - Stable, edible delivery systems for water miscible or water soluble materials, and aqueous food products such as beverages incorporating such delivery systems are provided. The disclosed delivery systems may be used to isolate a substance otherwise having an unacceptable taste in the food product or to protect a sensitive material in the food, e.g., an ingredient prone to degradation. Methods for producing the delivery systems and aqueous dispersions are also disclosed. | 03-28-2013 |
20130236601 | METHOD FOR REDUCING ACRYLAMIDE FORMATION IN MOLASSES POST-PRODUCTION - Acrylamide reducing agents are added to molasses prior to heat treatment at temperatures above about 120° C. Preferably, citric acid is added to reduce the pH of the molasses, and asparaginase and/or lysine is added to the reduced pH molasses before it is heat treated at temperatures above about 120° C. | 09-12-2013 |
20130251853 | MODIFIED AGAVE FOOD AND METHOD OF MAKING SAME - Embodiments of the present disclosure are directed to a method for making agave syrup, the method including, mashing the agave piñas; extracting the inulin from the piñas; monitoring the hydrolysis with an osmometer; hydrolyzing the inulin to create specific saccharide functionality; pH adjusting the syrup to promote and stop hydrolysis; and heating the syrup to a temperature sufficient to deactivate native enzymes. | 09-26-2013 |
20130287894 | GLUCOSYL REBAUDIOSIDE C - The invention provides a process of preparing glucosyl Rebaudioside C composition. The glucosyl rebaudioside C composition is useful as in combination with other caloric and non-caloric sweeteners as well as non caloric sweetener in edible and chewable consumables such as various foods and beverages, confectionaries, bakery products, cookies, chewing gums, and the like. | 10-31-2013 |
20130337115 | GLUCOSYL STEVIA COMPOSITION - Glucosyl stevia compositions are prepared from steviol glycosides of | 12-19-2013 |
20140004226 | MALTOTRIOSYL TRANSFERASE, PROCESS FOR PRODUCTION THEREOF, AND USE THEREOF | 01-02-2014 |
20140010917 | GLUCOSYLATED STEVIOL GLYCOSIDES COMPOSITION AS A TASTE AND FLAVOR ENHANCER - A taste and flavor profile enhancing composition is described. The composition includes glucosylated steviol glycosides which can enhance the intensity of a taste and/or a flavor in a food or beverage product. | 01-09-2014 |
20140023750 | GLUCOSYLATED STEVIOL GLYCOSIDES COMPOSITION AS A FLAVOR MODIFIER - A taste and flavor profile enhancing composition includes glucosylated steviol glycosides which can enhance the intensity of a taste and/or a flavor in a food or beverage product. A method of increasing the taste and flavor intensity of a food or beverage product, includes the step of adding a taste and flavor enhancing composition to the food or beverage product, wherein the taste and flavor enhancing composition includes glucosylated steviol glycosides. A method of improving the organoleptic properties of a food or beverage product including a high fructose syrup, including the step of adding the taste and flavor enhancing composition to the food or beverage product. Adding the taste and flavor enhancing composition may cause the high fructose syrup, such as high fructose corn syrup, to taste more like sugar. | 01-23-2014 |
20140030381 | GLUCOSYL STEVIA COMPOSITION - Glucosyl stevia compositions are prepared from steviol glycosides of | 01-30-2014 |
20140079845 | OLIGOSACCHARIDE INGREDIENT - An oligosaccharide ingredient comprising glycosylated amino acids and peptides of the general formula RnSacm where R is an amino acid residue, Sac is a monosaccharide selected from the group comprising N-acetyl-neuraminic acid, N-acetyl galactosamine and galactose, n has a value between 1 and 10 with the proviso that if n has the value 1 R is a threonine residue or a serine residue and if n has a value between 2 and 10 the peptide contains at least one threonine or serine residue, m has a value between 2 and 4 and at least 20 mol % of the ingredient is N-acetyl-neuraminic acid. | 03-20-2014 |
20150037462 | GLUCOSYL STEVIA COMPOSITION | 02-05-2015 |
20150044331 | ICE CREAM WITH A LOW SUGAR CONTENT COMPRISING PREBIOTICS PARTLY OR TOTALLY FERMENTED BY PROBIOTICS AND METHOD FOR MAKING THE ICE CREAM - The invention relates to a process for formulating an ice cream wherein a high percentage of the added sugars (from 0% to 20%) is substituted for complex sugar substances known as prebiotics which, after pasteurization, can be partly or totally fermented by probiotic bacteria of the genera | 02-12-2015 |
20150110921 | USE OF A DRIED STARCH BASED FLOUR - The present invention describes use of a dried starch based flour for mixing with a water containing start product, which mixing enables production of an application product, wherein the water containing start product has the form of a liquid, paste or a powder with volatile water and wherein the dried starch based flour is dried to a level below its moisture equilibrium, and wherein the production of an application product, where at least a part of the water is transferred from the start product to the dried starch based flour, results in a transformation of the start product from the form of a liquid, paste or a powder with volatile water into an application product in the form of a powder. | 04-23-2015 |