The invention provides a method of producing a hydrolysed pectic polysaccharide isolate that is enriched in rhamnogalacturonan-I, said method comprising the steps of: providing a pectin-rich substrate that has been obtained from plant material without the use of organic solvent, said pectin-rich substrate containing at least 3% by weight of dry matter of pectic polysaccharides; subjecting the pectin-rich substrate to enzymatic treatment to partially hydrolyse the pectic polysaccharides, said treatment enzymatic treatment comprising the use of one or more pectinases selected from pectin lyase (EC4.2.2.10), pectate lyase (EC 4.2.2.2), rhamnogalacturonan galacturonohydrolase (EC 3.2.1.173), endo-polygalacturonase (EC 3.2.1.15), exopolygalacturonase (EC 3.2.1.67 and EC 3.2.1.82); subjecting the partially hydrolysed pectic polysaccharides to ultrafiltration using an ultrafiltration membrane having a molecular weight cut-off in the range of 5 to 100 kDa; and recovering the ultrafiltration retentate. The present invention further relates to the hydrolysed pectic polysaccharide isolate obtained by the present method and to a process of preparing a product selected from a nutritional formulation, a food product, a dietary supplement, a beverage or a pharmaceutical product, said process comprising addition of the aforementioned hydrolysed pectic polysaccharide isolate.

The present disclosure relates to a method for producing fermented green coffee beans and fermented green coffee beans produced thereby, the method including: (A) a step of freezing green coffee beans at 10 to 25 C.; (B) a step of immersing the frozen green coffee beans in water for 3 to 10 hours; (C) a step of taking out the green coffee beans immersed in the water, removing the water and leaving the beans to stand for 5 to 15 hours while supplying air at 20 to 30 C.; (D) a step of sterilizing the green coffee beans and then inoculating the same with a strain to anaerobically ferment the same; and (E) a step of sterilizing and then drying the anaerobically fermented green coffee beans. When the fermented green coffee beans are roasted into coffee beans, aroma and taste may be improved and odor may be removed.

The present invention relates to a method for converting sucrose comprised in a liquid food product into at least one fructooligosaccharide (FOS), the method comprising contacting said liquid food product with an Aspergillus niger fructosyltransferase under conditions allowing enzymatic conversion of sucrose to at least one FOS by said fructosyltransferase, wherein said contacting is performed at least until the sucrose concentration in said liquid food product is at most 15 g/L; and to compositions, uses, and products related thereto.