The disclosure relates to compositions comprising a polysaccharide derivative, wherein the polysaccharide derivative comprises a polysaccharide substituted with a) at least one hydrophobic group, and b) at least one hydrophilic group, wherein the polysaccharide is poly alpha-1,3-glucan, poly alpha-1,6-glucan, or poly alpha-1,3-1,6-glucan.

Disclosed herein are glucosyltransferases with modified amino acid sequences. Such engineered enzymes exhibit improved alpha-glucan product yields and/or lower leucrose yields, for example. Further disclosed are reactions and methods in which engineered glucosyltransferases are used to produce alpha-glucan.

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 relates to the field of poly- and oligosaccharides and their dietary effects. In particular it relates to a method of producing a branched α-glucan. Further aspects of the invention are a branched α-glucan comprising linear segments of (α1.fwdarw.4) linked D-glucose units interspersed with (α1.fwdarw.6) glucosidic linkages and having (α1∴4,6) branching points; a food composition; and the use of an α-glucanotransferase enzyme for reducing the digestible carbohydrates of a starch containing food material.

Nonwoven webs formed from modified 1,3-α-D-glucan polymer and methods of forming the nonwoven webs are disclosed. The modified 1,3-α-D-glucan polymer can have a number average degree of polymerization in the range of from 55 to 10,000. The nonwoven webs can be used for personal hygiene wipes, filtration media, apparel or other uses.

A water soluble iron carbohydrate complex obtainable from an aqueous solution of iron(III) salt and an aqueous solution of the oxidation product of one or more maltrodextrins using an aqueous hypochlorite solution at a pH-value within the alkaline range, where, when one maltodextrin is applied, its dextrose equivalent lies between 5 and 20, and when a mixture of several maltodextrins is applied, the dextrose equivalent of the mixture lies between 5 and 20 and the dextrose equivalent of each individual maltodextrin contained in the mixture lies between 2 and 40, a process for its production and a medicament for the treatment and prophylaxis of iron deficiency conditions.

A hydrocolloid or aqueous solution comprising a poly alpha-1,3-glucan ether compound is disclosed having a viscosity of at least about 10 centipoise (cPs). The poly alpha-1,3-glucan ether compound in these compositions has a degree of substitution of about 0.05 to about 3.0. Also disclosed is a method for increasing the viscosity of a hydrocolloid or aqueous composition using a poly alpha-1,3-glucan ether compound.

Disclosed herein are poly alpha-1,3-glucan fibrids and methods for making them. The fibrids have a fibrous shape with an average length of between 10 μm and 10 mm and width of between 200 nm and 200 μm. Also disclosed are uses for the fibrids, including paper-making and as a viscosity modifier in making formulations for applications such as laundry applications and personal care applications, and as an emulsifier in food.

Compositions are disclosed herein comprising a graft copolymer having (i) a backbone comprising dextran with a molecular weight of at least about 100000 Daltons, and poly alpha-1,3-glucan side chains comprising at least about 95% alpha-1,3-glucosidic linkages. Further disclosed are reactions for producing such graft copolymers, as well as their use in absorbent materials.

The present teachings provide a method of making a yogurt product having increased thickness having the steps of providing milk; adding sucrose to the milk to form sweetened milk; contacting the sweetened milk with a glucosyl transferase to form an insoluble glucose polymer; inoculating with a starter culture; and fermenting to provide the yogurt product having increased thickness. Additional methods are provided.