The present invention relates a powderous formulation comprising at least one fat-soluble vitamin, which can be produced easily and which can be used in many fields of application.

The present invention relates a powderous formulation comprising at lease one polyunsaturated fatty acid (and/or derivative thereof), which can be produced easily and which can be used in many fields of application. The powderous composition comprises (i) up to 70 weight-% (wt-%), based on the total weight of the powderous composition, of at least one polyunsaturated fatty acid, and (ii) 5-30 wt-%, based on the total weight of the powderous composition, of at least one D-glycose oligomer (preferably a maltodextrin) (G01) having a DE of <18, and (iii) 5-30 wt-%, based on the total weight of the powderous composition, of at least one D-glycose oligomer (preferably a maltodextrin) (G02) having a DE of >18, and (iv) 5-70 wt-%, based on the total weight of the powderous composition, of at least one modified polysaccharide. A food, feed and personal care formulation comprising at least one powderous composition is also claimed.

The present disclosure provides novel sweetener compositions comprising a compound having a structure according to Formula I: ##STR00001##
wherein R.sup.1, R.sup.2, R.sup.3, and R.sup.4 are described herein. Also provided are methods of modulating sweetness profile of a product by adding a compound of Formula I to the product, such as a beverage product or a food product. For example, the compound described herein can be added to increase the overall sweetness of a nutritive sweetener sweetened beverages; decrease the sweetness time-of-onset for high potency sweeteners such as rebaudioside A; decreasing bitter, metallic and licorice off-notes of high potency sweeteners; and improve the sweet quality of sweetened products.

The present disclosure relates to a mixed saccharide including maltooligosaccharide, which has less saccharide content and calories than conventional maltooligosaccharide, glucose syrup, maltose syrup and low DE glucose syrup, and has reached an equivalent level of viscosity as a conventional starch syrup.

The disclosure relates to a high-bioactivity black dry apple chip and a processing technology thereof. The processing process is as follows: fresh fruits.fwdarw.sorting.fwdarw.peeling.fwdarw.slicing.fwdarw.fermenting.fwdarw.drying.fwdarw.packaging.fwdarw.black dry apple chips. According to the disclosure, a high-temperature Bacillus subtilis fermentation broth atomization spray technology is adopted to atomize the processed apple slices under the condition of 60° C.-80° C., the cut apple slices are irradiated with 60 Coy rays at a dose of 4 kGy to promote carbonyl ammonia reaction so as to make apple slices generate burnt black. According to the disclosure, Bacillus subtilis antimicrobial peptide solution is sprayed so as to utilize its bacteriostatic function to avoid pathogen infection during shelf life.

The disclosure provides chips formed by slicing with an apple cell clean water jet scalpel and a processing technology. The processing technology comprises the following specific steps: harvesting fresh fruits, sorting, peeling, slicing, drying and packaging to obtain the apple crispy chip. According to the disclosure, the tangxin apple is peeled by adopting an ultrahigh pressure water jet flow cutting technology, cut into slices with a thickness of 5 mm and inoculated for 15 min in 30° C. and 30% Lactobacillus brevis fermentation broth. PPO is a terminal oxidase with Cu.sup.2+ as a prosthetic group, and Lactobacillus brevis and Lactobacillus plantarum are complexed with Cu.sup.2+, leading to rapid oxygen consumption to generate organic acid and CO.sub.2, quickly reduction of pH and creation of an approximate oxygen-free environment to effectively inhibit PPO activity while removing oxygen required in enzymatic browning, thereby effectively inhibiting browning.

Disclosed is a method for preparing a resistant dextrin product by using compound enzyme treatment. Starch is first subjected to high-temperature acidolysis to obtain pyrodextrin which is used as the substrate for the enzyme treatment. A compound enzyme reaction system including a starch branching enzyme and a CGTase is used for preparing the resistant dextrin product. The starch branching enzyme and the CGTase are added simultaneously or sequentially to treat the pyrodextrin to further increase the content of the resistant component in the product. The content of the resistant component of the enzyme treated product reaches up to 65.3%, a 21.3% increase from that of the pyrodextrin before the enzyme treatment.

Improved method for purifying extracts containing phytoglycogen or certain derivatives thereof which comprises the step of subjecting the extracts to ultrafiltration. Methods for providing a lower viscosity phytoglycogen material by subjecting an extract containing phytoglycogen (or purified phytoglycogen) to beta-amylase treatment. Methods for preparing beta-dextrins or derivatives thereof from phytoglycogens or derivatives thereof.

This invention relates to the use of destructurized starch as a thickening agent in cosmetic, dermatological and pharmaceutical compositions, paints, phytosanitary products and detergents.

The present invention relates to an enzyme granulate comprising a carrier and an enzyme, and wherein the granulate comprises from 0.015 to 0.4 wt % of vegetable oil, and a process for preparing an enzyme granulate, comprising mixing a carrier with an enzyme and adding a composition comprising a vegetable oil, wherein the enzyme granulate comprises from 0.015 wt % to 0.4 wt % of the vegetable oil. The invention further relates to the use of the enzyme granulate in the preparation of a food or feed product.