The present invention provides to a fiber washing system, optimized for the use of hydrolytic enzymes in the system. Furthermore, the present invention provides to a method for improving starch and gluten yield in a wet milling process, preferably comprising the optimized fiber washing system.

Disclosed herein are non-egg compositions that can be used as egg substitutes. The disclosure is directed to egg substitutes and methods of manufacturing the same, and compositions comprising the egg substitutes, including edible compositions such as baked goods and edible emulsions.

The present invention relates to a method of preparing a corn based product said method comprising contacting a plant composition comprising (consisting of or consisting essentially of) corn or a corn by-product or a combination thereof with a xylanase comprising: i) a polypeptide as set forth in SEQ ID No. 8 or SEQ ID No. 7 or SEQ ID No. 6; or ii) a variant, fragment homologue, fragment or derivative thereof having at least 85% identity with SEQ ID No. 8 or SEQ ID No. 7 or SEQ ID No. 6; or with a xylanase encoded by: a) a nucleotide sequence shown herein as SEQ ID No. 3. SEQ ID No. 2 or SEQ ID No. 1; or b) a nucleotide sequence which can hybridize to the complement of SEQ ID No. 3. SEQ ID No. 2 or SEQ ID No. 1 under high stringency conditions: or c) a nucleotide sequence which has at least 80% identity with SEQ ID No. 3. SEQ ID No. 2 or SEQ ID No. 1. The present invention further relates to the use of the enzyme to produce corn based feedstuffs. The present invention yet further relates to a method of producing a fermented beverage comprising the step of contacting a mash and/or a wort with a xylanase comprising a polypeptide as set forth in SEQ ID No. 8 or SEQ ID No. 7 or SEQ ID No. 6; or a variant, fragment, homologue or derivative thereof having at least 85% identity with SEQ ID No. 8 or SEQ ID No. 7 or SEQ ID No. 6; or encoded by a nucleotide sequence shown herein as SEQ ID No. 3, SEQ ID No. 2 or SEQ ID No. 1, or a nucleotide sequence which can hybridize to the complement of SEQ ID No. 3, SEQ ID No. 2 or SEQ ID No. 1 under high stringency conditions, or a nucleotide sequence which has at least 80% identity with SEQ ID No. 3, SEQ ID No. 2 or SEQ ID No. 1.

Provided is a nutritionally enhanced derivative (isolate) from Stabilized Rice Bran (SRB) with improved antioxidant, fat and protein levels enhancing both the nutritional and yield values over existing techniques. Also provided is an improved method that utilizes certain enzyme combinations under various time and temperature conditions for extracting these nutritionally enhanced isolates from SRB.

Provided is a nutritionally enhanced derivative (isolate) from Stabilized Rice Bran (SRB) with improved antioxidant, fat and protein levels enhancing both the nutritional and yield values over existing techniques. Also provided is an improved method that utilizes certain enzyme combinations under various time and temperature conditions for extracting these nutritionally enhanced isolates from SRB.

The present invention relates to a food or beverage ingredient produced from enzymatically hydrolysed cereal, a method of producing such an ingredient by contacting a slurry of cereal bran with an enzyme composition comprising xylanase, alpha-amylase, beta-glucanase, cellulase and endoprotease. The invention also relates to a beverage creamer composition comprising the food or beverage ingredient of the invention and a method of producing it.

The present invention relates to a method of preparing a high fiber, phase stable liquid, said method comprising preparing a slurry comprising between 0.5 to 20 wt % plant material, said plant material comprising at least 30 wt % fiber on a dry matter basis, wherein the fiber comprises at least 60 wt % insoluble fiber on a dry matter basis; and homogenizing the slurry whilst simultaneously subjecting the slurry to a pressure of between 200 to 2000 bar.

A composition including plant-derived carbohydrate fiber that is not a beta-glucan fiber and a beta-glucan fiber as mouthfeel-improving additives for a consumable is disclosed. A consumable containing the composition of the plant-derived non-beta-glucan carbohydrate fiber and beta-glucan fiber as mouthfeel-improving additives, and methods for preparing a consumable including the mouthfeel-improving composition and for improving the mouthfeel of a consumable by adding the mouthfeel-improving composition to a consumable base are also disclosed.

A composition comprising: (a) a cereal bran comprising oat bran, rye bran or a mixture thereof; and (b) an enzyme composition comprising a cellulase enzyme, a glucanase enzyme, a xylanase enzyme or a mixture thereof; is disclosed. Methods of preparing the composition and its use in food compositions, especially its addition to flour compositions for making baked products such as bread, are also disclosed.

The invention relates to textured milk proteins (TDP) that can be obtained by virtue of: (a) a mixture containing or consisting of (a1) milk proteins and (a2) a fibrous material and/or plant protein, wherein (b) said mixture is extruded in the presence of water and/or whey with a temperature gradient of approximately 20 to approximately 200 C. and a pressure in the range of 1 to approximately 200 bar being applied, and (c) the extrudate is subsequently expanded.