Frieslandcampina Nederland B.v.

Campina Nederland Holding B.v.

Linqiu Cao

Antonius Augustinus Broekhuis

John Richard Langridge

Alexander Wilhelmus Van Gessel

Bernardina Johanna Martina Delsing

Dirk Andries Groeneveld

Frédéric Benjamins

Hans Maas

Bas Johan Henri Kuipers

Process for the preparation of a galacto-oligosaccharide preparation, which process comprises the step of contacting a lactulose-containing feed with a beta-galactosidase derived from. The resulting galacto-oligosaccharide is acceptable to subjects suffering from GOS-related allergy and subjects having lactose intolerance.

Method for preparing galacto-oligosacharides from lactulose

The invention relates to the field of nutritional ingredients, in particular to methods for producing hypoallergenic galacto-oligosaccharides (GOS) and the use thereof in food and drink items. Provided is the use of a beta-galactosidase (EC 3.2.1.23) derived from(recently renamed) in the production of a hypoallergenic GOS preparation having a reduced capacity to induce an allergic response in a subject.

Method for preparing GOS having reduced allergenicity

The invention relates to the enzymatic preparation of galacto-oligosaccharides (GOS). Provided is a method for preparing GOS from lactose, comprising (i) contacting a lactose feed with immobilized beta-galactosidase (EC 3.2.1.23) and (ii) allowing for GOS synthesis, wherein said lactose feed is an aqueous slurry of crystalline lactose.

Production of galacto-oligosaccharides

The invention pertains to an aqueous composition containing lactoferrin, 35-70 wt % carbohydrate and/or polyol stabilizers, based on the total weight of the aqueous composition, said composition exhibiting a pH higher than 2, lower than 5. At these 5 conditions, the aqueous composition and lactoferrin contained therein may be subjected to a heat treatment without significantly affecting the physiological activity of the lactoferrin. The invention thus particularly pertains to the above aqueous composition, being heat-treated, thus containing heat-stabilized lactoferrin.

Heat-stable, aqueous lactoferrin composition and its preparation and use

A controlled release excipient composition suitable in formulation of a slow or extended release tablet, contains a synergistic mixture of substantially uncross-linked carboxymethyl starch, or sodium starch glycolate (SSG), and a hydrophilic, non-ionic cellulose ether, preferably hydroxypropylmethylcellulose. Whether or not a SSG in the mixture is sufficiently uncross-linked in the context of the invention can be determined by sedimentation: 0.25 g of the formulation in 100 ml deionized water after 24 hours at 25&#xb0; C., if subjected to centrifugation at 6080 G at 25&#xb0; C. for 15 minutes, should exhibit a sedimentation volume of more than 60 ml.

Growing community of inventors

Wageningen, Netherlands

Linqiu Cao