According to an example aspect of the present invention, there is provided an animal feed additive, which contains lignin-containing microcellulose, especially lignin-containing microcrystalline cellulose, for improving feed conversion rates of production animals, such as poultry.

According to an example aspect of the present invention, there is provided an animal feed additive, which contains lignin-containing microcellulose, especially lignin-containing microcrystalline cellulose, for improving feed conversion rates of production animals, such as poultry.

Methods of manufacturing products from material comprising oilcake, compositions produced from materials comprising processed oilcake, and systems for processing oilcake are provided herein. The method comprises de-solubilizing protein in a material comprising oilcake to produce a processed material comprising an insoluble protein fraction. The processed material is hydrolyzed to produce a mixture comprising the insoluble protein fraction and a hydrolyzed fraction. The insoluble protein fraction is separated from the hydrolyzed fraction. The insoluble protein fraction is processed into a product.

An oat composition comprising water, hydrolyzed oats, undissolved solids, dissolved solids, emulsifier, and suspension stabilizer. The hydrolyzed oats are 1 to 10% by weight of the oat composition and can be whole grain. The suspension stabilizer concentration is effective to maintain the undissolved solids in suspension in the oat composition upon activation so that at least 90% by volume of the oat composition is a single solid-in-liquid suspension at the end of a suspension test, where the solid-in-liquid suspension comprises water and a majority the undissolved solids in the oat composition. The viscosity of the oat composition is 6 to 30 cP at 8 C. at a shear rate of 50/s. The hydrolyzed oats are provided by hydrolyzing starch in starting oats comprising a pre-hydrolysis starch-to-protein mass ratio. The hydrolyzed oats comprise a post-hydrolysis starch-to-protein mass ratio equal to the pre-hydrolysis starch-to-protein mass ratio within a tolerance of +/10%.

Methods of manufacturing products from material comprising oilcake, compositions produced from materials comprising processed oilcake, and systems for processing oilcake are provided herein. The method comprises de-solubilizing protein in a material comprising oilcake to produce a processed material comprising an insoluble protein fraction. The processed material is hydrolyzed to produce a mixture comprising the insoluble protein fraction and a hydrolyzed fraction. The insoluble protein fraction is separated from the hydrolyzed fraction. The insoluble protein fraction is processed into a product.

The invention relates to a method of processing a pulse protein material, which comprises effecting hydrolysis of the pulse protein material, optionally adjusting the pH, then separating to form a soluble fraction and processing the soluble fraction to provide a pulse protein hydrolyzate which is substantially completely soluble throughout the pH range of about 2 to about 7 and which provides little or no astringency when an acidic beverage containing the pulse protein hydrolyzate is consumed and a solid residue, and processing the solid residue to provide a second pulse protein hydrolyzate having an improved Amino Acid Score, which is improved compared to the substrate pulse protein material.

The present invention discloses an antifreeze solution for food preservation, which comprises edible alcohol, propylene glycol, glycerin, calcium chloride, sodium chloride, amino acid, Antarctic krill protein hydrolysate with an average molecular weight of 50-100 KDa, surfactant and water, wherein the surfactant is one or more of phospholipid, Tween-20, Tween-60, and Tween-80; each component is food grade, and the mass percentage is expressed as follows: alcohol 15-30%, propylene glycol 10-30%, glycerol 2-15%, calcium chloride 1-10%, sodium chloride 3-10%, amino acid 0.1-0.15%, Antarctic krill protein hydrolysate 0.01-0.3%, surfactant 0.005-0.5%, and the balance is water. The antifreeze solution provided by the present invention can lower the freezing point, improve the heat transfer efficiency, inhibit the crystallization of antifreeze solution during the low temperature stirring process and improve the stability of the antifreeze solution.

A method of making a solution containing glucose and galactose. The method includes the steps of reducing the concentration of non-protein nitrogen-containing (NPN) compounds in a dairy by-product stream comprising lactose to yield a reduced-NPN dairy by-product stream; and contacting the reduced-NPN dairy by-product stream of step (a) with an acid catalyst at a temperature of from about 120 C. to about 200 C., and for a time of from about 1 minute to about 180 minutes, wherein at least a portion of the lactose contained in the reduced-NPN dairy by-product stream is hydrolyzed to monosaccharides comprising glucose and galactose. The dairy by-product stream may be ultrafiltered prior to reducing its NPN concentration.

The present disclosure disclosed is a method for reducing the purine content of soybean milk, which belongs to the technical field of food depurination. According to the method, purine-reducing soybeans are taken as raw materials, and macromolecular purine in a bound state is selected to be hydrolyzed into small molecules according to different existence forms of purine in soybeans, and then micromolecular purine is adsorbed and removed by an adsorbent. The method is high in feasibility and good in removal effect. The soybean milk of the present disclosure is safe and non-toxic, high in purine removal rate, and low in nutrient loss, has no obvious change in mouth feel compared with common soybean milk, and can be used as a safe food for gout patients.

The present disclosure disclosed is a method for reducing the purine content of soybean milk, which belongs to the technical field of food depurination. According to the method, purine-reducing soybeans are taken as raw materials, and macromolecular purine in a bound state is selected to be hydrolyzed into small molecules according to different existence forms of purine in soybeans, and then micromolecular purine is adsorbed and removed by an adsorbent. The method is high in feasibility and good in removal effect. The soybean milk of the present disclosure is safe and non-toxic, high in purine removal rate, and low in nutrient loss, has no obvious change in mouth feel compared with common soybean milk, and can be used as a safe food for gout patients.