The present invention relates to processes for producing fermentation products from starch-containing material, wherein a thermostable alpha-amylase and optionally a thermostable protease are present and/or added during liquefaction. The invention also relates to a composition suitable for use in a process of the invention.

The present invention relates to processes for producing fermentation products from starch-containing material, wherein a thermostable alpha-amylase and optionally a thermostable protease are present and/or added during liquefaction. The invention also relates to a composition suitable for use in a process of the invention.

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 a method for increasing the rate of enzymatic hydrolysis of a polysaccharide substrate, said method comprising at least one step of: enzymatic hydrolysis of said substrate with a mixture of enzymes, said mixture comprising at least one enzyme selected from lytic polysaccharide monooxygenases; in the presence of chemically modified lignin, wherein during at least part of the time of said step of enzymatic hydrolysis, H.sub.2O.sub.2 is supplied to the reaction mixture comprising said substrate, said mixture of enzymes and said chemically modified lignin, either from an external source or by generation in situ.

The present invention provides a method for the production of oligosaccharides by the fermentation of dextran-sucrase-producing microorganisms with sucrose and maltose. The disclosed process allows for the control of the final composition of the isomaltooligosaccharides by adjustments to pH and the initial ratio of sucrose to maltose.

The present invention provides a method for the production of oligosaccharides by the fermentation of dextran-sucrase-producing microorganisms with sucrose and maltose. The disclosed process allows for the control of the final composition of the isomaltooligosaccharides by adjustments to pH and the initial ratio of sucrose to maltose.

One purpose of the present invention is to provide a high molecular weight glucan having both properties low digestion rate and high digestibility. A high molecular weight glucan that has property digested slowly and contains almost no indigestible ingredients is produced by enzymatic reactions of (1) a specific concentration of branching enzyme and (2) 4-α-glucanotransferase and/or an exo-type amylase to a branched glucan used as a substrate.

One purpose of the present invention is to provide a high molecular weight glucan having both properties low digestion rate and high digestibility. A high molecular weight glucan that has property digested slowly and contains almost no indigestible ingredients is produced by enzymatic reactions of (1) a specific concentration of branching enzyme and (2) 4-α-glucanotransferase and/or an exo-type amylase to a branched glucan used as a substrate.

The present invention relates to processes for producing fermentation products from starch-containing material, wherein a thermostable alpha-amylase and optionally a thermostable protease are present and/or added during liquefaction. The invention also relates to a composition suitable for use in a process of the invention.

The present invention relates to processes for producing fermentation products from starch-containing material, wherein a thermostable alpha-amylase and optionally a thermostable protease are present and/or added during liquefaction. The invention also relates to a composition suitable for use in a process of the invention.