Abstract

The present invention provides a method for the extraction and isolation of solubilised arabinoxylan depolymerisation products, using arabinoxylan-containing plant material as a starting material. Preferably, such solubilised arabinoxylan depolymerisation product is any one of soluble arabinoxylan, arabinoxylan-oligosaccharides, xylose and arabinose. Said method comprises the mashing of said arabinoxylan-containing plant material in water and treating it with an appropriate concentration of an endoxylanase enzyme preparation in order to enzymatically depolymerise and solubilise a fraction of the arabinoxylans comprised in said plant material, wherein said endoxylanase treatment is followed or preceded by an acid treatment. This acid treatment comprising the incubation of said plant material in an acidified aqueous mash in order to obtain a depolymerisation and solubilisation of another fraction of the arabinoxylans comprised in said plant material. Preferably, said acidified mash is obtained by adding to said mash a strong acid to a final concentration between 0.02 and 0.4 N. The method further comprises the separation from said mashed plant material of a water-solubilised fraction, which comprises at least part of the solubilised arabinoxylan depolymerisation products.

IPC Classes  ?

• C08B 37/14 - HemicelluloseDerivatives thereof
• C13K 13/00 - Sugars not otherwise provided for in this class

Abstract

The present invention provides nutritional compositions, more particularly food supplement and processed food products, enriched with arabinoxylan-oligosaccharides and further comprising either or both water-unextractable arabinoxylans or water-soluble arabinoxylans Preferably said nutritional compositions comprises both arabinoxylan-oligosaccharides an water-unextractable arabinoxylans.

IPC Classes  ?

• A23L 1/308 - Addition of substantially indigestible substances, e.g. dietary fibres (A23L 1/05 takes precedence);;
• A23L 1/10 - containing cereal-derived products
• A23L 1/16 - Types of pasta, e.g. macaroni, noodles
• A23L 1/30 - containing additives (A23L 1/308 takes precedence);;

Abstract

The present invention relates to preparations comprising (arabino)xylan oligosaccharides with average degree of polymerisation between 4 and 10 and average degree of arabinose substitution between 0.15 and 0.35, which beneficially modulate the intestinal flora, such preparation comprising both xylo- and arabinoxylo-oligosaccharides. Preferably, the arabinoxylo-oligosaccharides are substituted in part by hydroxycinnamic acids and exert antioxidant effects. Furthermore, it is preferred that the preparations according to the present invention have a nitrogen content below 0.16% (w/w) in order to ensure good organoleptic and colour properties, particularly upon heating said preparations. In addition, food, beverage and nutritional supplement products comprising the preparations are provided as well as methods to prepare the said preparations.

IPC Classes  ?

• A21D 2/18 - Carbohydrates
• A23L 1/30 - containing additives (A23L 1/308 takes precedence);;
• A23L 2/52 - Adding ingredients

Abstract

The present invention relates to a method for brewing bottom fermented beer, such method comprising the use of cereal bran, preferably wheat or rye bran, at a ratio of 15% to 50% of the grist. The method of the present invention allows the brewing of beers having an excellent taste and taste stability during ageing at a comparatively low raw material cost.

IPC Classes  ?

• C12C 5/00 - Other raw materials for the preparation of beer
• C12H 1/22 - Ageing or ripening by storing, e.g. lagering of beer

Abstract

The present invention relates to the use of oligosaccharides derived from arabinoxylan for use in the prevention and treatment of gastrointestinal infection. More particularly the invention provides a method for preventing or reducing the gastrointestinal infection of a animal or human being with bacteria associated with gastroenteritis through the supplementation of their diets with the said oligosaccharides.

IPC Classes  ?

• A61K 31/00 - Medicinal preparations containing organic active ingredients
• A61K 31/715 - Polysaccharides, i.e. having more than five saccharide radicals attached to each other by glycosidic linkagesDerivatives thereof, e.g. ethers, esters
• A23L 1/30 - containing additives (A23L 1/308 takes precedence);;
• A61P 1/00 - Drugs for disorders of the alimentary tract or the digestive system

Abstract

The present invention relates to methods for increasing the level of soluble arabinoxylo-oligosaccharides in beer, in order to improve taste and/or mouthfeel of such beer.

IPC Classes  ?

• C12C 5/00 - Other raw materials for the preparation of beer
• C12C 12/02 - Beer with low calorie content
• C12C 12/04 - Beer with low alcohol content
• C12N 9/24 - Hydrolases (3.) acting on glycosyl compounds (3.2)

Abstract

The present invention provides a method for producing preparations comprising soluble arabinoxylans as co-products of ethanol production through fermentation of whole- grain cereals. The method results in preparations that are highly enriched in soluble arabinoxylans, which can be used as a food, beverage, or feed ingredients.

IPC Classes  ?

• C12N 9/24 - Hydrolases (3.) acting on glycosyl compounds (3.2)
• C12P 7/10 - Ethanol, i.e. non-beverage produced as by-product or from waste or cellulosic material substrate substrate containing cellulosic material
• C12P 19/04 - Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds