The present invention relates to endoproteases. More particularly, the present invention relates to the use of endoproteases for reduction or elimination of beer haze.

The present invention relates to endoproteases. More particularly, the present invention relates to the use of endoproteases for reduction or elimination of beer haze.

An antiflocculation/settling agent is manufactured with a method having a low cost and low environmental impact, the agent having a high level of safety and no taste, and having an inhibitory effect on flocculation/settling of a food or beverage. Also, to make effective use of yeast cell body residue produced as a byproduct of yeast extract. Yeast cell body residue remaining after removal of useful extract from yeast is suspended in water and heated, after which the suspension is subjected to centrifugal separation and supernatant is collected. This fraction contains at least 15 wt % RNA content per solid content, at least 10 wt % dietary fiber content, and at least 15 wt % protein content, and mannan makes up at least 50 wt % of the dietary fiber. This fraction can be used as an antiflocculation/settling agent in foods and beverages.

An antiflocculation/settling agent is manufactured with a method having a low cost and low environmental impact, the agent having a high level of safety and no taste, and having an inhibitory effect on flocculation/settling of a food or beverage. Also, to make effective use of yeast cell body residue produced as a byproduct of yeast extract. Yeast cell body residue remaining after removal of useful extract from yeast is suspended in water and heated, after which the suspension is subjected to centrifugal separation and supernatant is collected. This fraction contains at least 15 wt % RNA content per solid content, at least 10 wt % dietary fiber content, and at least 15 wt % protein content, and mannan makes up at least 50 wt % of the dietary fiber. This fraction can be used as an antiflocculation/settling agent in foods and beverages.

The present disclosure provides compositions for hydrolyzing volatile phenols from phenolic glycosides. The disclosure also provides methods for utilizing the compositions to hydrolyze volatile phenols to remove volatile phenols from fruit products including fermented fruit products. Also provided herein are methods for measuring volatile phenols in fruit products including fermented fruit products.

The present disclosure provides compositions for hydrolyzing volatile phenols from phenolic glycosides. The disclosure also provides methods for utilizing the compositions to hydrolyze volatile phenols to remove volatile phenols from fruit products including fermented fruit products. Also provided herein are methods for measuring volatile phenols in fruit products including fermented fruit products.

The present teachings provide a method of making a lower calorie, higher insoluble fiber beverage comprising; treating a sucrose-containing beverage with a glucosyltransferase to convert sucrose to alpha (1-3) glucan to make the lower calorie, higher insoluble fiber beverage. Additional methods, as well as compositions, are provided.

The present teachings provide a method of making a lower calorie, higher insoluble fiber beverage comprising; treating a sucrose-containing beverage with a glucosyltransferase to convert sucrose to alpha (1-3) glucan to make the lower calorie, higher insoluble fiber beverage. Additional methods, as well as compositions, are provided.

The invention relates to methods of preparing vegetable juice comprising fermenting a vegetable substrate with a Pichia kluyveri. Fermented vegetable juice obtained according the method has better flavor profiles, in particular reduced earthy flavors. The invention also provides Pichia kluyveri strains useful for fermenting vegetable substrates, which can be further processed to obtain beverages or other consumer products.

The invention relates to methods of preparing vegetable juice comprising fermenting a vegetable substrate with a Pichia kluyveri. Fermented vegetable juice obtained according the method has better flavor profiles, in particular reduced earthy flavors. The invention also provides Pichia kluyveri strains useful for fermenting vegetable substrates, which can be further processed to obtain beverages or other consumer products.