Cargill Inc.

Katholieke Universiteit Leuven

Puratos Nv

Fugeia Nv

Universiteit Gent

Vib Vzw

Christophe Courtin

Willem F Broekaert

Jan Delcour

Filip Arnaut

Richard Ducatelle

Johan Thevelein

Filip Van Immerseel

Tom Van De Wiele

Jacques Georis

Ingrid Van Haesendonck

Kevin Verstrepen

Bram Damen

Ingrid Paula Hilde Van Haesendonck

Willem Frans Broekaert

Nore Struyf

Karen Vermeulen

Joran Verspreet

A method for increasing in a baked product, after baking, the level of water-soluble arabinoxylan with an average degree of polymerization ranging from 5 to 50, comprising preparing a dough for a baked product with flour having a total arabinoxylan content of at least 2.0%, and adding to the dough an enzyme preparation comprising at least one thermophilic endoxylanase in an amount at least two-fold higher than the amount conferring 90% of the maximal bread volume increase obtained by addition of such enzyme preparation to the recipe of the baked product. Using this method, baked products can be obtained that have a level of arabinoxylan of at least 1.7% The present invention further relates to baked products obtainable by this method, and to an improver and a dough which may be used for the preparation of such products.

Bread with increased arabinoxylo-oligosaccharide content

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 arabinoxylooligosaccharides 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 color 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.

(Arabino)xylan oligosaccharide preparation

The present invention provides nutritional compositions, more particularly food supplements 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 and water-unextractable arabinoxylans.

Nutriment containing arabinoxylan and oligosaccharides

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.

Method for making soluble arabinoxylans as co-product of fermentation of whole-grain cereals

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Wilsele, Belgium

Christophe Courtin