Provided are methods for cleaving polysaccharides, comprising reacting polysaccharides with a Fenton's reagent, and cleaving the treated polysaccharides with a nitrogen-based cleavage reagent, which preferably is also a peroxide-quenching agent. Synthetic oligosaccharide compositions produced by such polysaccharide cleaving methods are further disclosed. Such oligosaccharide compositions are shown to provide utility in various aspects including modulating microbial growth and/or microbial or host metabolism.

Provided are methods for cleaving polysaccharides, comprising reacting polysaccharides with a Fenton's reagent, and cleaving the treated polysaccharides with a nitrogen-based cleavage reagent, which preferably is also a peroxide-quenching agent. Synthetic oligosaccharide compositions produced by such polysaccharide cleaving methods are further disclosed. Such oligosaccharide compositions are shown to provide utility in various aspects including modulating microbial growth and/or microbial or host metabolism.

The present invention concerns the use of starch derivatives, wherein the starch derivative is partially acetylated and partially acylated with at least one fatty acid, as additive in coating compositions, and starch derivatives which are partially acetylated and partially acylated with at least one fatty acid at least one fatty acid, wherein the MW of the starch derivatives is from 3.000 to 50.000 g/mol.

The present invention concerns the use of starch derivatives, wherein the starch derivative is partially acetylated and partially acylated with at least one fatty acid, as additive in coating compositions, and starch derivatives which are partially acetylated and partially acylated with at least one fatty acid at least one fatty acid, wherein the MW of the starch derivatives is from 3.000 to 50.000 g/mol.

Provided is a food or beverage composition for suppressing an expression of an interleukin 7 receptor (IL-7R) gene, including a resistant starch-rich starch satisfying the following conditions (a), (b), (c) and (d) as an active ingredient: (a) having a resistant starch content of 60% or more, as determined by the AOAC Official Method 2002.02 for measuring resistant starch, (b) having a molecular weight peak more than or equal to 6×10.sup.3 and less than or equal to 4×10.sup.4, (c) having a molecular weight dispersity more than or equal to 1.5 and less than or equal to 6.0, and (d) having a gelatinization enthalpy at 50° C. to 130° C. of 10 J/g or less, as measured by differential scanning calorimetry.

Provided is a food or beverage composition for suppressing an expression of an interleukin 7 receptor (IL-7R) gene, including a resistant starch-rich starch satisfying the following conditions (a), (b), (c) and (d) as an active ingredient: (a) having a resistant starch content of 60% or more, as determined by the AOAC Official Method 2002.02 for measuring resistant starch, (b) having a molecular weight peak more than or equal to 6×10.sup.3 and less than or equal to 4×10.sup.4, (c) having a molecular weight dispersity more than or equal to 1.5 and less than or equal to 6.0, and (d) having a gelatinization enthalpy at 50° C. to 130° C. of 10 J/g or less, as measured by differential scanning calorimetry.

The present disclosure relates to inhibited waxy starches and methods for using them. One aspect of the disclosure is an inhibited waxy starch based on maize, wheat, or tapioca having an amylopectin content in the range of 90-100%; and a sedimentation volume in the range of 10-50 mL/g; in which the amylopectin fraction of the inhibited waxy starch based on maize, wheat, or tapioca has no more than 48.5% medium-length branches having a chain length from 13-24 (measured by a valley-to-valley method as described herein), and the starch is not pregelatinized. Methods of using the starch materials in food products are also described.

The present disclosure relates to inhibited waxy starches and methods for using them. One aspect of the disclosure is an inhibited waxy starch based on maize, wheat, or tapioca having an amylopectin content in the range of 90-100%; and a sedimentation volume in the range of 10-50 mL/g; in which the amylopectin fraction of the inhibited waxy starch based on maize, wheat, or tapioca has no more than 48.5% medium-length branches having a chain length from 13-24 (measured by a valley-to-valley method as described herein), and the starch is not pregelatinized. Methods of using the starch materials in food products are also described.

Embodiments of the present disclosure relate to materials and methods for preparing a clathrate-forming composition comprising a plurality of linear glucomonomer chains of about 15 to about 100 D-glucopyranosyl residues linked by α-1,4 linkages, wherein the linear glucomonomer chains are a product of partial amylolysis of a modified starch substrate and wherein the product is flowable at temperatures within a range of 4-20° C. at about 20% w/v solids content. The present disclosure further describes methods of using the clathrate-forming compositions to form molecular dispersions or clathrates with hydrophobic guest molecules, kits for use in these methods, and molecular dispersions or clathrates obtained from the materials.

A high amylose starch-based capsule, which includes an oily core and a breakable shell composition surrounding the oily core. The breakable shell composition is a gelled matrix derived from a gellable mixture including a partially-gelatinized high amylose starch, a hydrocolloid gelling agent, and optionally a filler. The high amylose starch based capsule is breakable under the application of a sufficient amount of force. The high amylose starch-based capsules have sufficient rigidity to maintain their integrity while incorporating into bulk matrices, such as chewing gums or compressed tablet.