Tate & Lyle, Inc.

Talres Development (n.a.) N.v.

Michael J Daniels

John D Higginbotham

Digby M Farmer

An immobilized enzyme product is produced by contacting an inert particulate support with an aqueous enzyme solution containing preferably at least 25% dissolved solids and with a water miscible organic solvent, and crosslinking the enzyme to insolubilize the enzyme on the support as a gel containing 50-90% water. The water miscible organic solvent is in substantial excess of the amount of water mixed with the support in the process. The solvent may be contacted with the support before or after contacting with the enzyme solution. The resultant immobilized enzyme product has a bulk volume 5 to 300% greater than the bulk volume of the support material. A least a portion of the gel is external to the support and constitutes at least 3% by volume of the immobilized enzyme product.

Immobilization of enzymes

A product comprising a mixture of .alpha.- and .beta.- forms of glucose as microcrystals, at least 70% of the glucose being in the form of the .beta.-isomer, dissolves readily in water to give approximately 60% solids solutions at ambient temperature. It is obtained by a process comprising the steps of

Crystalline glucose and process for its production

A process for the extraction of thaumatin from the fruit of T. daniellii, comprises the steps of skinning the fruit, drying the pulp and mechanically separating the arils from the remainder of the fruit, powdering or otherwise comminuting the dried aril and extracting the resultant powder with water in the absence of added salts while maintaining the pH in the range 2.0 to 4.5. The drying of the skinned fruit is advantageously a freeze-drying process.

Growing community of inventors

Reading, United Kingdom

Michael J Daniels