A solid preparation ready for consumption is proposed, where the surface has edible particles proportionately, which are fixed by means of a substance system that has a glass transition temperature between about 45 and about 75 C.

Heat-processed health food is provided, as well as a process for making it, the food being particularly probiotic pastry which comprises a probiotic component capable of resisting baking heat, and so it beneficially affects the consumer's intestinal microbial balance.

Embodiments herein include gluten-free baked products such as breads gluten-free flour formulations, and related methods. In an embodiment, a bread flour substitute composition is included having a starch blend and a hydrocolloid blend. The starch blend can include a native starch with 20-30% amylose content, a native waxy starch with 0-1% amylose content, and a cross-linked starch. The hydrocolloid blend can include hydroxypropyl methylcellulose (HPMC) and psyllium fiber. The composition can include between 0 and 20 ppm gluten. Other embodiments are also included herein.

Food product compositions provide for gluten free or gluten-reduced food products having organoleptic properties that are the same or substantially the same as their gluten-containing food product counterparts, and related methods for making the compositions thereof.

At least one embodiment is gluten dry mix compositions consisting substantially of rice flour, sweet rice flour, oat flour, and millet flour, buckwheat flour, teff flour, potato flour, xanthan gum, gaur gum and maltodextrin.

At least one embodiment is gluten dry mix compositions consisting substantially of oat flour, and millet flour, buckwheat flour, teff flour, potato flour, xanthan gum, gaur gum and maltodextrin.

At least one embodiment is gluten dry mix compositions consisting substantially of rice flour, sweet rice flour, oat flour, and millet flour, buckwheat flour, teff flour, potato flour.

At least one embodiment is gluten dry mix compositions consisting substantially of oat flour, and millet flour, buckwheat flour, teff flour, potato flour.

A method of producing a par-baked product dough, comprising incorporating into the dough a phospholipase enzyme and a GH8 xylanase.

A solid preparation ready for consumption is proposed, where the surface has edible particles proportionately, which are fixed by means of a substance system that has a glass transition temperature between about 45 and about 75 C.

The present invention is in the area of enzymes for (hemi-)cellulose degradation and/or modification, more in particular the degradation and/or modification of xylan. The invention is based on a newly discovered enzymatic activity of a class of lytic polysaccharide monooxygenases (LPMOs), i.e. oxidative cleavage of xylan in addition to oxidative cleavage of cellulose. The present invention therefore relates to a method for degrading and/or modifying xylan in a xylan-comprising substrate, a method for preparing a product from a xylan-comprising substrate, a kit of parts, a liquid, paste or solid formulation, and a xylan-comprising composition, comprising said LPMO. The invention further relates to a use of said LPMO, said kit of parts, said formulation and/or said composition, in a method of the invention.

The present invention relates to mixed crystals comprising a) leavening agent and b) 0.1 to 5000 ppm by weight of crystallization aid, based on the total amount of the leavening agent, in the form of at least polymer, wherein when hydrophilic cellulose derivatives are used as crystallization aid, the amount thereof is reduced to less than 100 ppm by weight, based on the total amount of the leavening agent. The present invention further relates to the production of the mixed crystals and to the use thereof in the production of bakery products, as acid regulator in foods, in the production of cosmetics products, in the synthesis and formulation of pharmaceutical products, and also as blowing agent in industrial processes such as, for example, the production of foam rubber, or for fire-extinguishing formulations. The present invention relates, furthermore, to the production of bakery products.

The invention relates to a granular de-dusting material comprising 30-60 wt. % cold-swelling potato starch, 5-40 wt. % vegetable oil, 5-35 wt. % flour,
all weight percentages based on dry weight of the granular de-dusting material.

The invention further relates to a method for preparing a de-dusted enzyme product, comprising contacting a granular enzyme preparation, containing dust particles, with a granular dedusting material according to the invention, whereby the dust particles adhere to the granular de-dusting material, whereby the de-dusted enzyme product is obtained.

The invention further relates to a de-dusted enzyme product.

A method of manufacturing of a dry mixture of at least one yeast and/or yeast derivative and at least one bacteriophage, where the mixture being in the form of solid entities, and each solid entity is composed of at least one yeast and/or at least one yeast derivative and at least one bacteriophage and possibly at least one drying excipient, where the method is done by the mixing of at least one yeast and/or yeast derivative and at least one bacteriophage in suspension and the drying of this mixture. Also, a dry mixture of at least one yeast and/or yeast derivative and at least one bacteriophage, which is in the form of solid entities, where each solid entity is composed of at least one yeast and/or at least one yeast derivative and at least one bacteriophage and possibly at least one drying excipient and uses thereof.