Cp Kelco U.s., Inc.

Cp Kelco Oy

Neil Argo Morrison

Yamini N Patel

Ellen Burke

Nancy E Harding

J Carrie Schneider

Ralph Bezanson

Dagmar Meissner

Stan Bower

Todd A Talashek

John M Swazey

Ross Clark

You-Lung Chen

C Ronnie Yuan

Andries Hanzen

Zhi-fa Yang

Anssi Kalevi Kamppinen

Marko Juhani Kanniainen

Anne Irmeli Rutanen

Hailong Yu

Don Dimasi

You Lung Chen

Raymond C Valli

Robert Raczkowski

Andrew J Grazela

Dan Burgum

Jacqueline Compton

Tim Nolan

Chienkuo Ronnie Yuan

Michelle Nicole Steele

Barbara Louise Chinn

David F Brinkmann

Graham Sworn

Narayana Murthy Manjunatha

John P Abdou

John Swazey

Ronnie C Yuan

Disclosed herein is an ingestible composition comprising a sphingan and its use as a prebiotic.

Prebiotic composition and its use

Gellan gum products having an increased bulk density are provided that include a gellan gum co-precipitated with a co-precipitation agent to form a co-precipitated gellan composition. The co-precipitation agent and the gellan gum are present in the co-precipitated composition in a weight ratio effective to produce the gellan gum product, in which the gellan gum product bulk density is greater than a bulk density of the gellan gum precipitated, dried, and milled without the co-precipitation agent. This greater bulk density is about 0.30 g/mL or greater. Methods are provided for preparing a gellan gum product having an improved bulk density, in which the gellan gum product bulk density is greater than a bulk density of the gellan gum precipitated, dried, and milled without the co-precipitation agent. This greater bulk density is about 0.30 g/mL or greater.

Gellan gum products and methods of manufacture and use thereof

Microfibrous cellulose (MFC) broths are provided having improved performance as compared to wet cake microfibrous cellulose (MFC) and powdered microfibrous cellulose (MFC). In embodiments, compositions having an effective amount of an MFC broth and an effective amount of a surfactant have an improved yield value as compared to a composition having a surfactant and a wet cake MFC, a powdered MFC, or a combination thereof at the same concentration as the MFC broth. Also, methods are provided for improving the yield value of surfactant compositions by adding an effective amount of a microfibrous cellulose broth to an effective amount of surfactant to provide a surfactant composition having a yield value that is higher than a composition having the surfactant and a wet cake MFC, a powdered MFC, or a combination thereof at the same concentration as the microfibrous cellulose broth.

Microfibrous cellulose composition comprising fermentation media and surfactant

Surfactant systems are provided using microfibrous cellulose to suspend particulates. In one embodiment the surfactant system includes a microfibrous cellulose at a concentration from about 0.05% to about 1.0% (w/w), a surfactant at a concentration of about 5% to about 50% (w/w active surfactant), and a particulate. Also provided herein are methods for preparing surfactant systems including microfibrous cellulose.

Liquid detergents comprising microfibrous cellulose and methods of making the same

Personal care products comprising microfibrous cellulose and methods of making the same

Embodiments of the present description provide methods for increasing the concentration of carboxymethylcellulose alkali solutions that are particularly suitable for use in a high solids paper coating, barrier materials, etc. Generally described, the method includes dissolving carboxymethylcellulose (CMC) and an alkali salt in water to obtain an alkali solution of CMC. The CMC desirably has a degree of substitution less than about 0.9. The alkali solution of CMC includes CMC in a concentration greater than about 9.8% by weight, has a pH from about 7.5 to about 11, and is characterized as having a viscosity of less than about 5,000 mPa.

Compositions having increased concentrations of carboxymethylcellulose

The invention relates to mutant strains of the genuswhich have a mutation in at least one gene encoding a protein involved in polyhydroxybutyrate ('PHB') synthesis that allows the mutant strains to produce PHB-deficient Sphingans. The invention is also directed to a process for preparing a clarified Sphingan solution comprising heating aqueous Sphingan solution, in particular PHB-deficient Sphingan solution, to a clarification temperature of about 30&#xb0; C. to about 70&#xb0; C., and treating the solution with a clarification agent and enzymes. In addition, the invention is directed to a food or industrial product comprising a PHB-deficient and/or clarified Sphingan. One particular embodiment of the invention is directed to a clarified, PHB-deficient high-acyl gellan and the processes of making thereof.

Mutant bacterial strains of the genus sphingomonas deficient in production of polyhydroxybutyrate and a process of clarification of sphingans and compositions thereof

[object Object]

Surfactant thickened systems comprising microfibrous cellulose and methods of making same

A low calcium sensitive (calcium stable) high acyl gellan gum is prepared for enhanced colloidal stability in beverages. The low calcium sensitive high acyl gellan gum has superior suspension performance for colloidal stability compared to other high acyl gellan gums. The low calcium sensitive high acyl gellan gum is prepared by adjusting the pH of a gellan fermentation broth (polymer solution) prior to pasteurization and reducing the pasteurization hold time compared to conventional pH levels and hold times.

Calcium stable high acyl gellan gum for enhanced colloidal stability in beverages

Mildly acidic milk and soy beverages and methods for preparation of mildly acidic milk and soy beverages are provided herein. The acidified milk and soy beverages generally comprise a milk product and a stabilizer system at a mildly acidic pH in the range of about 5.0 to about 6.0. In particular embodiments, the beverage further comprises one or more components to provide a fruit flavor to the acidified milk beverage. In embodiments, the acidified milk and soy beverages comprise a milk product in an amount sufficient to provide milk protein and/or soy protein in the beverage in an amount from about 0.25% by weight to about 4.0% by weight of the beverage and a stabilizer system comprising a carrageenan component and optionally a high acyl gellan gum. The carrageenan component desirably comprises a mildly extracted kappa-iota copolymer with minimal alkaline modification.

Protein stabilizer systems comprising carrageenan for weakly acidic flavored milk drinks

The invention relates to mutant strains of the genuswhich have a mutation in at least one gene encoding a protein involved in polyhydroxybutyrate ('PHB') synthesis that allows the mutant strains to produce PHB-deficient Sphingans. The invention is also directed to a process for preparing a clarified Sphingan solution comprising heating aqueous Sphingan solution, in particular PUB-deficient Sphingan solution, to a clarification temperature of about 30&#xb0; C. to about 70&#xb0; C., and treating the solution with a clarification agent and enzymes. In addition, the invention is directed to a food or industrial product comprising a PHB-deficient and/or clarified Sphingan. One particular embodiment of the invention is directed to a clarified, PHB-deficient high-acyl gellan and the processes of making thereof.

Growing community of inventors

San Diego, CA, United States of America

Neil Argo Morrison