The present invention relates to a composition comprising Low Molecular Weight-Arabinoxylan (LMW-AX) with branched oligosaccharides, preferably at least one branched oligosaccharides is positioned at or adjacent to a reducing end of the LMW-AX backbone. The present invention also relates to the production and use thereof. The present invention further relates to a composition comprising Low Molecular Weight-Arabinoxylan (LMW-AX) with oligosaccharides, where a fraction of the Araf units have been removed to improve the yield of oligosaccharides.

The present invention relates to a cereal product comprising a fermented slurry of rice flour made from koji rice (fermented rice). The fermented rice flour provides a natural and mild sweetness and glue for binding but is not too sticky during coating. The use of the slurry allows for a reduction/removal of added (refined) sugar in the final product because the fermented cereal slurry brings natural sweetness.

The present invention relates to a cereal product comprising a fermented slurry of rice flour made from koji rice (fermented rice). The fermented rice flour provides a natural and mild sweetness and glue for binding but is not too sticky during coating. The use of the slurry allows for a reduction/removal of added (refined) sugar in the final product because the fermented cereal slurry brings natural sweetness.

A fermented food product or food supplement comprising a vegetable substrate fermented by a probiotic blend is disclosed. The fermented food product or food supplement according to the invention is useful in particular for improving natural maternity, lactation and baby weaning. The invention also discloses a process for the preparation of the fermented food product or food supplement comprising the fermentation of a vegetal substrate with the probiotic blend.

A fermented food product or food supplement comprising a vegetable substrate fermented by a probiotic blend is disclosed. The fermented food product or food supplement according to the invention is useful in particular for improving natural maternity, lactation and baby weaning. The invention also discloses a process for the preparation of the fermented food product or food supplement comprising the fermentation of a vegetal substrate with the probiotic blend.

Rapid hydrolysis methods for producing oat-based beverage compositions, and compositions produced thereby. Continuous flow process to yield a hydrolyzed oat-based beverage in only a few hours, comprising a sequential treatment of an oat flour slurry with glucoamylase and then alpha-amylase enzyme with respective hydrolysis times of less than about 1.5 hours to yield a final hydrolyzed oat slurry, and finishing the composition with one or more flavorings or additional ingredients yield the oat-based beverage composition.

The present invention relates to variants of a beta-amylase which have an increased % residual exoamylase activity compared to the parent beta-amylase after heat treatment. The present invention also relates to methods of making the variant beta-amylase and the use of the variant beta-amylase in baking, detergents, personal care products, in the processing of textiles, in pulp and paper processing, in the production of ethanol, lignocellulosic ethanol or syrups and as viscosity breaker in oilfield and mining industries.

A nutrient dense non-dairy food product includes water, a highly dispersible whole grain ingredient, a protein, a fiber, and a fat such that the product is free of exogenous stabilizers. The food product may also contain a fermentation agent.

A nutrient dense non-dairy food product includes water, a highly dispersible whole grain ingredient, a protein, a fiber, and a fat such that the product is free of exogenous stabilizers. The food product may also contain a fermentation agent.

A method for stabilizing rice bran with complex enzyme involving enzymatic hydrolysis combined with thermal processing to stabilize rice bran, includes compounding at least one of glycosyl hydrolases such as cellulase, hemicellulase and alpha amylase into a complex enzyme solution, and performing enzymatic hydrolysis on the rice bran with the complex enzyme solution, and after enzymatic hydrolysis, performing thermal processing and inactivating enzyme treatment on rice bran using the moist-heat method, microwave method and/or extrusion expansion method, to prepare the stabilized rice bran. From the perspective of reducing bound lipase from rice bran, the glycosyl hydrolase is used to catalyze conversion of bound lipase in rice bran into free lipase, thereby effectively improving inactivation efficiency of rice bran lipase. The rice bran prepared using the method has characteristics of low residual activity of lipase and long shelf life, and may be directly applied to industries such as food and cosmetics.