The invention relates to a foamable or whippable food composition, in particular a cream, comprising at least 12 wt. % fat, protein, water, a citric acid ester of a mono- or diglyceride of one or more fatty acids comprising an unsaturated acyl chain and a lactic acid ester of a mono- or diglyceride of one or more fatty acids, the total content of substances other than water being at least 15 wt. % of the total weight of the composition.

The present invention refers to an edible composition comprising water and/or at least one edible oil and a surface-reacted calcium carbonate having a volume median particle size d.sub.50 from 0.1 to 90 μm, an edible coating and/or filling comprising the surface-reacted calcium carbonate, a food product or pharmaceutical product or neutraceutical product at least partially coated and/or filled with the edible composition, a method for producing a food product or pharmaceutical product or neutraceutical product at least partially coated and/or filled with the edible composition and the uses of the surface-reacted calcium carbonate as whitening agent or opacifier and/or sweetness reduction agent and/or calorie reduction agent in an edible coating and/or filling of a food product or pharmaceutical product or neutraceutical product, as a replacement agent for titanium dioxide in an edible coating and/or filling of a food product or pharmaceutical product or neutraceutical product as well as for reducing the dry time of an edible composition being at least partially applied on the surface of and/or filled into a food product or pharmaceutical product or neutraceutical product.

The present invention refers to an edible composition comprising water and/or at least one edible oil and a surface-reacted calcium carbonate having a volume median particle size d.sub.50 from 0.1 to 90 μm, an edible coating and/or filling comprising the surface-reacted calcium carbonate, a food product or pharmaceutical product or neutraceutical product at least partially coated and/or filled with the edible composition, a method for producing a food product or pharmaceutical product or neutraceutical product at least partially coated and/or filled with the edible composition and the uses of the surface-reacted calcium carbonate as whitening agent or opacifier and/or sweetness reduction agent and/or calorie reduction agent in an edible coating and/or filling of a food product or pharmaceutical product or neutraceutical product, as a replacement agent for titanium dioxide in an edible coating and/or filling of a food product or pharmaceutical product or neutraceutical product as well as for reducing the dry time of an edible composition being at least partially applied on the surface of and/or filled into a food product or pharmaceutical product or neutraceutical product.

The invention relates to the field of nutritional ingredients, in particular to economically attractive methods for producing hypoallergenic galactooligosaccharides (HA-GOS) and the use thereof in food and feed items. Provided is a method for the production of a HA-GOS preparation, comprising contacting a lactose feed with a beta-galactosidase (EC 3.2.1.23) comprising an amino acid sequence according to any of SEQ ID NO: 1, 2, 3 or 4, or an amino acid sequence that is at least 80% identical thereto, wherein the lactose feed is a cheese whey permeate (CWP) or a CWP that is enriched in sialyllactose (SL-CWP).

The invention relates to the field of nutritional ingredients, in particular to economically attractive methods for producing hypoallergenic galactooligosaccharides (HA-GOS) and the use thereof in food and feed items. Provided is a method for the production of a HA-GOS preparation, comprising contacting a lactose feed with a beta-galactosidase (EC 3.2.1.23) comprising an amino acid sequence according to any of SEQ ID NO: 1, 2, 3 or 4, or an amino acid sequence that is at least 80% identical thereto, wherein the lactose feed is a cheese whey permeate (CWP) or a CWP that is enriched in sialyllactose (SL-CWP).

The objective of the present invention is to provide compositions containing vegetable oils and an anti-oxidant system to prevent oxidation of the triglycerides in the vegetable oil in food products, in particular in products which are often stored for a long time. The antioxidant system should not give an undesired colour, and neither an undesired taste, to a food composition. Additionally, it should be a natural compound and/or common food ingredient, and fitting to the food composition with regard to taste and colour. This has been achieved by providing a food composition containing vegetable oil and apple cider vinegar, wherein the weight ratio of citric acid and malic acid to total organic acids in the apple cider vinegar is more than 2%.

The objective of the present invention is to provide compositions containing vegetable oils and an anti-oxidant system to prevent oxidation of the triglycerides in the vegetable oil in food products, in particular in products which are often stored for a long time. The antioxidant system should not give an undesired colour, and neither an undesired taste, to a food composition. Additionally, it should be a natural compound and/or common food ingredient, and fitting to the food composition with regard to taste and colour. This has been achieved by providing a food composition containing vegetable oil and apple cider vinegar, wherein the weight ratio of citric acid and malic acid to total organic acids in the apple cider vinegar is more than 2%.

The invention relates to the field of hypoallergenic oligosaccharides for use in nutritional compositions, in particular to oligosaccharides having prebiotic properties. Provided is a hypoallergenic oligosaccharide composition comprising galacto-oligosaccharides (GOS), wherein (i) the galacto-oligosaccharides (GOS) content is at least 40% by weight of the total dry matter of the composition; (ii) the allolactose content is at least 10% by weight of the total dry matter of the composition; (iii) the 6′-GL content is at least 30% by weight of the total GOS in the composition; and (iv) at least 0.5% by weight of the total GOS has a polymerization degree (DP) of six or more. The GOS composition does not trigger GOS-allergy as assessed in a basophil activation test (BAT).

The invention relates to the field of hypoallergenic oligosaccharides for use in nutritional compositions, in particular to oligosaccharides having prebiotic properties. Provided is a hypoallergenic oligosaccharide composition comprising galacto-oligosaccharides (GOS), wherein (i) the galacto-oligosaccharides (GOS) content is at least 40% by weight of the total dry matter of the composition; (ii) the allolactose content is at least 10% by weight of the total dry matter of the composition; (iii) the 6′-GL content is at least 30% by weight of the total GOS in the composition; and (iv) at least 0.5% by weight of the total GOS has a polymerization degree (DP) of six or more. The GOS composition does not trigger GOS-allergy as assessed in a basophil activation test (BAT).

Lignocellulosic biomass (11) is processed to produce organic chemicals by (a) subjecting the biomass to a first hydrolysis (14) to hydrolyse hemicellulose, to form a liquid component comprising the products of hemicellulose hydrolysis in solution, and a solid component comprising cellulose and lignin; (b) then subjecting the solid component to a second hydrolysis (20), so as to hydrolyse cellulose and vaporise the resulting products of cellulose hydrolysis; and (c) then condensing (22) the resulting vapours to form an aqueous solution (25) containing the products of cellulose hydrolysis. After the first hydrolysis (14) and before the second hydrolysis (20), the process also comprises subjecting the solid component to a washing step (16). In this washing step (16) the solid component is washed with the aqueous solution (25) that contains the products of cellulose hydrolysis. Hence the resultant solution contains the products of both the first and the second hydrolysis steps (14, 20).