A method for obtaining a food product from a wet mass of waste materials arising from production processes for producing products like beer, whisky, vodka, gin, tequila, liqueurs or citrus-fruit based distillates, cider, sake, soy sauce is provided. An enzyme is added to the waste materials that is suitable for breaking down possible gluten residues in the materials and making the enzyme act for a period between 15 and 30 minutes. The waste materials are boiled for at least 20 minutes. The waste materials are cooled and centrifuged to eliminate most of the water present in the waste materials. The materials are dried at a temperature between 70° C. and 100° C. for a time between 60 and 120 minutes, by a radio frequency dryer so as to obtain, at the end of drying, a product with relative humidity between 14 and 2%. A food product is provided that includes a percentage by weight between 1% and 60% of at least one flour obtainable from waste materials arising from the production processes for producing products like beer, whisky, vodka, gin, tequila, liqueurs or citrus-fruit based distillates, cider, sake, soy sauce, and at least one cereal flour, or vegetable flour, or animal flour, in a percentage by weight between 40% and 99%.

The present invention relates to isolated polypeptides having protease activity and isolated nucleic acid sequences encoding the proteases. The invention also relates to nucleic acid constructs, vectors, and host cells, including plant and animal cells, comprising the nucleic acid sequences, as well as methods for producing and using the proteases, in particular the use of the proteases in animal feed.

The present invention relates to isolated polypeptides having protease activity and isolated nucleic acid sequences encoding the proteases. The invention also relates to nucleic acid constructs, vectors, and host cells, including plant and animal cells, comprising the nucleic acid sequences, as well as methods for producing and using the proteases, in particular the use of the proteases in animal feed.

The present invention provides methods of processing lipid materials such as soapstock, wet gums and dry gums. Enzymes are utilized to catalyze hydrolysis of the lipids materials to recover fatty acids. Addition of organic acids and/or polyols improved yield of fatty acids and reduced formation of emulsion. Lipid materials can be formulated with other agricultural products as new value-added animal feed products. Further, a process for concentrating nitrogenous compounds such as choline, inositol, ethanolamine and serine from phospholipid materials obtained as byproducts from vegetable oil refining is provided. The process involves performing hydrolysis of the gum based products in the presence of an alcoholic solvent and acid catalyst. Post hydrolysis, gums breakdown to oil and water phases which are further separated and concentrated. These concentrated products may be further fractionated to concentrate individual nitrogenous compounds.

The present invention provides methods of processing lipid materials such as soapstock, wet gums and dry gums. Enzymes are utilized to catalyze hydrolysis of the lipids materials to recover fatty acids. Addition of organic acids and/or polyols improved yield of fatty acids and reduced formation of emulsion. Lipid materials can be formulated with other agricultural products as new value-added animal feed products. Further, a process for concentrating nitrogenous compounds such as choline, inositol, ethanolamine and serine from phospholipid materials obtained as byproducts from vegetable oil refining is provided. The process involves performing hydrolysis of the gum based products in the presence of an alcoholic solvent and acid catalyst. Post hydrolysis, gums breakdown to oil and water phases which are further separated and concentrated. These concentrated products may be further fractionated to concentrate individual nitrogenous compounds.

A method of processing a fava bean composition is disclosed, the method comprising the steps of: i. providing a fava bean composition comprising fava beans, and ii. subjecting the fava bean composition to a betaglucosidase and at least one lactobacillus plantarum bacteria under dosage, time and temperature conditions selected so as to be sufficient to reduce the content of at least one of the compounds vicine and convicine, and preferably also at least one of the compounds divicine and isouramil, by at least 90 wt % as compared to the content of said compounds in the fava bean composition provided in step i. A fava bean composition obtained by the method as well as methods of producing food compositions using the fava bean composition and food compositions thus produced are also disclosed.

A method of processing a fava bean composition is disclosed, the method comprising the steps of: i. providing a fava bean composition comprising fava beans, and ii. subjecting the fava bean composition to a betaglucosidase and at least one lactobacillus plantarum bacteria under dosage, time and temperature conditions selected so as to be sufficient to reduce the content of at least one of the compounds vicine and convicine, and preferably also at least one of the compounds divicine and isouramil, by at least 90 wt % as compared to the content of said compounds in the fava bean composition provided in step i. A fava bean composition obtained by the method as well as methods of producing food compositions using the fava bean composition and food compositions thus produced are also disclosed.

Disclosed are compositions and methods for improving the amino acid content of animal feed byproducts from a dry grind ethanol production facility by reducing the amount of residual reducing sugars that can participate in, e.g., the Maillard reaction.

Disclosed are compositions and methods for improving the amino acid content of animal feed byproducts from a dry grind ethanol production facility by reducing the amount of residual reducing sugars that can participate in, e.g., the Maillard reaction.

The application relates to a preparation method of liquid bio-fermented feed, liquid bio-fermented feed and bio-fermented emulsion liquid feed, belonging to the technical field of feed preparation. The preparation method of the present application may overcome physiological problems of weaned piglets such as insufficient gastric acid secretion, low content and activity of digestive enzymes, incomplete development of immune system, disorder of intestinal microecosystem, and the like. The prepared bio-fermented liquid feed has good palatability and high nutrition, easy digestion, low acidity, and is a liquid feed similar to breast milk, which can both effectively alleviate the weaning stress syndrome of piglets, and effect a seamless transition from breast milk to conventional solid feed.