The present invention is generally related to methods of digesting α-amylase/trypsin inhibitors (ATI), and to the treatment and/or prophylaxis of an α-amylase/trypsin inhibitor (ATI) mediated conditions.

The present invention addresses the problem of providing a reduced-calorie fruit juice or vegetable juice beverage, which is produced by reducing the calorie of a fruit juice or vegetable juice beverage, such as a 100% fruit juice or vegetable juice beverage, while maintaining the favor and juice liquid properties of fruit juice or vegetable juice. To solve this problem, there is provided a reduced-calorie fruit juice or vegetable juice beverage which maintains the flavor and juice liquid properties of fruit juice or vegetable juice, the reduced-calorie fruit juice or vegetable juice beverage being produced by treating the fruit juice or vegetable juice with a crude enzyme preparation of fructosyl transferase having substantially no pectinase activity.

Compositions comprising cellulosic polymers and natural honey that display reduced instability due to the presence of a chelant that inhibits the activity of naturally occurring cellulases are described. Methods of treating natural honey to inhibit cellulase activity comprising mixing the natural honey with a chelant and optionally heating the mixture are provided. Flavor compositions consisting of natural honey and a chelant, optionally in a carrier are further described.

This invention relates generally to the discovery of novel recombinant forms of β-hexosyl-transferases (BHT) and uses thereof to produce galacto-ligosaccharides (GOS) or as food additives.

The present invention provides phytase enzymes exhibiting a surprisingly high thermostability as compared to commercially available phytases. Additionally some of the new phytase variants display up to four fold increased catalytic rate thus greatly increased speed of phytate dephosphorilation.

The present disclosure provides a process for producing “cookable”, fibrous meat analogues employing directional freezing. The process includes subjecting an ingestible polysaccharide containing hydrogel of selected size and shape to directional freezing for inducing formation of elongated ice crystals with said elongated ice crystals aligned in a given direction in the ingestible hydrogel to form a textured hydrogel containing ice crystals. Following this the textured hydrogel is immersed in a solution containing an ingestible soluble protein at a preselected temperature so that as the ice crystals melt, the ingestible heat gelling protein diffuses into the texture hydrogel replacing the ice crystals. The textured hydrogel is immersed in the solution containing the ingestible heat gelling protein for a selected period of time required to give a desired amount of protein loading. The protein-infiltrated hydrogel is then heat-treated at a temperature sufficient to induce gelling and fiber formation within the hydrogel.

Provided are methods for producing food products comprising recombinant components, and compositions used in and food products produced by such methods.

The present invention relates to a novel halophilic Bacillus amyloliquefaciens KMUS1 strain (KCTC13635BP) producing thrombolytic enzyme nattokinase, and the halophilic Bacillus amyloliquefaciens KMUS1 strain according to the present invention produces highly active nattokinase. When food is fermented using the above strain, it can also be used in foods with high salt concentration. In addition, it can be used in the food industry through the role of dissolving and preventing blood clots by nattokinase produced by the strain.

The present invention relates to a food product composed of vegetable ingredients having visual, textural and flavour properties of a soft fermented cheese.

Exemplary embodiments of the disclosure may be drawn to a device having an inlet and a chamber. Immobilized lipase, immobilized protease, and immobilized amylase may be contained within the chamber. The device may also include an outlet, wherein a flow path extends from the inlet, through the chamber, and to the outlet.