Tate & Lyle Ingredients Americas LLC

Tate & Lyle Technology Limited

Chi-Li Liu

Michael D Harrison

Robert V Schanefelt

Andrew Joseph Hoffman

Penelope A Patton

James M Gaddy

James C Purdue

Richard W Armentrout

Michel Lopez

Peter M Gautchier

Judy L Turner

Edward Farley

Sanjiv H Avashia

Robert L Olsen

Timothy C Mertz

Doris A Dougherty

Michael Bunch

Lori Napier

Michelle P Schwenk

Ram Santhanagopalan

Rachel A Wicklund

Marianne Claessens

Eric M Reamer

Travis Aaron Mahan

Shawn E Sprankle

Ed Farley

Isolated microbial consortia capable of degrading chlorinated carbohydrates and a method to acclimatize microbes to degrade chlorinated carbohydrates under specific conditions of temperature and salt are described. Also described is a method for using microbial consortia to degrade chlorinated carbohydrates in a waste stream.

Microbial consortia and methods for their use

A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises producing an aqueous composition that comprises at least one oligosaccharide and at least one monosaccharide by saccharification of starch, membrane filtering the aqueous composition to form a monosaccharide-rich stream and an oligosaccharide-rich stream, and recovering the oligosaccharide-rich stream. Alternatively, the oligosaccharide composition can be produced by a process that comprises heating an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and that has a solids concentration of at least about 70% by weight, to a temperature of at least about 40&#xb0; C., and contacting the feed composition with at least one catalyst that accelerates the rate of cleavage or formation of glucosyl bonds for a time sufficient to cause formation of non-linear saccharide oligomers, wherein a product composition is produced that contains a higher concentration of non-linear saccharide oligomers than linear saccharide oligomers.

Food products comprising a slowly digestible or digestion resistant carbohydrate composition

A process for preparing saccharide oligomers uses an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and has a solids concentration of at least about 70% by weight. The feed composition is heated to a temperature of at least about 40&#xb0; C., and is contacted with at least one catalyst that accelerates the rate of cleavage or formation of glucosyl bonds, such as enzyme or acid, for a time sufficient to cause formation of non-linear saccharide oligomers. A product composition is produced that contains a higher concentration of non-linear saccharide oligomers than linear saccharide oligomers.

Process for producing saccharide oligomers

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Decatur, IL, United States of America

Chi-Li Liu