Variants of mannanase, compositions including the variants, to methods for their production and to methods of using the variants to degrade and modify mannan containing material.

The present invention relates to a drinking product of vitamin D-fortified mineral water. The present invention further relates to methods of preparing packaged drinking product of the vitamin D-fortified water with minerals and/or natural mineral water, wherein the method essentially comprises water treatment, re-mineralization, ozonation, vitamin D dosing, and mineralization.

This invention disclosed a method for preparing low-sugar vegetable and fruit enzyme product comprising obtaining a fruit or/and vegetable as a material; fermenting the material for at least three times sequentially, and producing an enzyme product, wherein the first fermentation is yeast fermentation, the second fermentation is acetic acid bacteria fermentation and the third fermentation is lactic acid bacteria fermentation; and the sugar content of the enzyme product is less than 5 wt %, especially, in a predetermined fermentation condition, the sugar content of the enzyme product is less than 2.5 wt %.

The present invention relates to a polypeptide having proline-specific endoprotease activity, selected from the group consisting of i. a polypeptide comprising a mature polypeptide sequence of SEQ ID NO: 2; ii. a polypeptide that has least 70%, 75%, 80%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98% or 99% identity to the mature polypeptide sequence of SEQ ID NO: 2; iii. a polypeptide encoded by a nucleic acid that hybridizes under medium stringency, preferably under high stringency conditions to the complementary strand of the mature polypeptide coding sequence of SEQ ID NO:1; iv. a polypeptide encoded by a nucleic acid that has at least 70%, 75% 80%, 85%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, 99% or 100% identity to the mature polypeptide coding sequence of SEQ ID NO: 1.
The invention further relates to a method of producing the polypeptide and a process for the preparation of a food or feed product wherein the polypeptide is used.

The present invention relates to a polypeptide having proline-specific endoprotease activity, selected from the group consisting of i. a polypeptide comprising a mature polypeptide sequence of SEQ ID NO: 2; ii. a polypeptide that has least 70%, 75%, 80%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98% or 99% identity to the mature polypeptide sequence of SEQ ID NO: 2; iii. a polypeptide encoded by a nucleic acid that hybridizes under medium stringency, preferably under high stringency conditions to the complementary strand of the mature polypeptide coding sequence of SEQ ID NO:1; iv. a polypeptide encoded by a nucleic acid that has at least 70%, 75% 80%, 85%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, 99% or 100% identity to the mature polypeptide coding sequence of SEQ ID NO: 1.
The invention further relates to a method of producing the polypeptide and a process for the preparation of a food or feed product wherein the polypeptide is used.

The present invention provides processes for producing food products, particularly juice beverages, with reduced sugar content enriched with dietary fibers and the food products produced. The processed food products are low in calories while preserving the palatable test of the starting material, and contain beneficial amount of dietary fibers. The processed food product further contains sorbitol and gluconic acid.

The present invention provides processes for producing food products, particularly juice beverages, with reduced sugar content enriched with dietary fibers and the food products produced. The processed food products are low in calories while preserving the palatable test of the starting material, and contain beneficial amount of dietary fibers. The processed food product further contains sorbitol and gluconic acid.

The present invention relates to methods of producing a plant-based extract from Vigna subterranea and consumable products comprising the plant-based extract obtained from Vigna subterranea. In one embodiment, the method comprises flaking the Vigna subterranea seeds; subjecting the flaked Vigna subterranea to wet milling to obtain a slurry; subjecting the slurry to enzyme liquefaction; hydrolysing the slurry in water; dehydrating the hydrolysed starch to obtain a dehydrated Vigna subterranea (VS) extract; and reducing the particle size of the dehydrated VS extract by milling to obtain a micronized VS extract having an average particle size of less than 200 microns.

The present invention relates to methods of producing a plant-based extract from Vigna subterranea and consumable products comprising the plant-based extract obtained from Vigna subterranea. In one embodiment, the method comprises flaking the Vigna subterranea seeds; subjecting the flaked Vigna subterranea to wet milling to obtain a slurry; subjecting the slurry to enzyme liquefaction; hydrolysing the slurry in water; dehydrating the hydrolysed starch to obtain a dehydrated Vigna subterranea (VS) extract; and reducing the particle size of the dehydrated VS extract by milling to obtain a micronized VS extract having an average particle size of less than 200 microns.

The invention relates to methods for producing flavor stable beverages. The methods involve reducing the level of one or more amino acids, and in particular the level of methionine. The level of amino acids may be reduced by a number of different methods, for example by increasing the level of acid or base and removal of said acid or base by Reverse Electro-Enhanced Dialysis. The level of amino acids may also be reduced by treatment with an oxidizing agent, such as H.sub.2O.sub.2. The invention also comprises combinations of such methods.