Tate & Lyle Public Limited Company

Unilever Patent Holdings B.v.

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

Zylepsis Limited

Peter S Cheetham

Christopher Bucke

Andrew J Hacking

Elner B Rathbone

Nigel E Banister

Jonathan S Dordick

Riaz A Khan

Michelle Lorraine Gradley

Khizar S Mufti

John Thomas Sime

Johannes F De Rooij

Michael A Quail

Katherine A Maume

Production and uses of caffeic acid and derivatives thereof

Use of sesquiterpenes for inhibiting oxidative enzymes

Gamma-decalactone is obtained from a source of ricinoleic acid, for example castor oil, by incubation with Sp. odorus or Rh. glutinis. The product lactone is obtained by lactonising the product hydroxydecanoic acid. The lactone is of value in perfumery and flavors.

Method of producing gamma-hydroxydecanoic acid or its lactone by feeding

The invention provides a process for preparing L-rhamnose by hydrolyzing a rhamnosidic bond of a glycoside having rhamnose in a terminal position, by enzymatically hydrolyzing the glucoside with an enzyme combination comprising biological structural material degrading enzyme and a naringinase preparation which has a higher rhamnosidase activity than beta-glucosidase activity. Preferably the enzyme combination having rhamnosidase activity together with additional enzyme activity is a selected partially purified enzyme preparation having high rhamnosidase activity and low glucosidase activity together with biological structural material degrading activity. More preferably the additional enzyme activity is derived from an enzyme of the group consisting of protease, lipase, pectinase, cellulase and hemicellulase.

Process for preparing L-rhamnose

The novel chlorinated sugar O-.alpha.-D-6-chloro-6-deoxygalactopyranosyl-(1.fwdarw.6)-.alpha.-D-4-chlo ro-4-deoxygalactopyranosyl-(1.fwdarw.2)-.beta.-D-1, 6-dichloro-1, 6-dideoxyfructofuranoside (TCR) can be used to prepare sucralose by incubating the TCR in solution in the presence of an enzyme serving to remove the 6-chloro-6-deoxygalactosyl moiety from the 6-position, especially an enzyme derived from a strain of Mortierella vinacea, Circinella muscae or Aspergillus niger. TCR is prepared by treating raffinose with thionyl chloride in the presence of triphenylphosphine oxide.

Tetrachlororaffinose and its use in the preparation of sucralose

Isomaltulose is produced by a process in which at least the isomaltulose-forming enzyme system of an isomaltulose-forming micro-organism is immobilized and then the immobilized enzyme system is contacted with a sucrose solution to convert at least part of the sucrose to isomaltulose.

Fermentative production of isomaltulose

A process for preparing a fructoside, especially a fructosyl disaccharide, comprises reacting a fructosyl saccharide such as sucrose or raffinose with an alcohol or aldose in the presence of a fructosyl-transferase, especially one derived from B. subtilis NCIB 11811, 11872 or 11873. In particular, aldose is a compound of the formula ##STR1## in which A represents a hydrogen atom or the group CH.sub.2 X, where X represents a hydrogen atom or an alkoxy group, and the fructosyl disaccharide so formed is halogenated to provide a halosucrose or halogalactosucrose sweetener.

Process for the preparation of fructosyl disaccharides

Isomaltulose is of use as a whole or partial replacement for sucrose in products for human or animal consumption.

Method of reducing dental plaque formation with products for human or

Enzyme-containing cells immobilized in an alginate gel are stabilized by contacting the gel with glycerol in a ratio of cellstoglycerol of 2:1 to 1:5. The enzyme-containing cells preferably convert sucrose to isomaltulose.

Stabilization of immobilized enzymes with glycerol

Glucose or other substrate is converted to ethanol using immobilized bacterial cells under conditions which prevent growth of the cells.

Bacterial ethanol production

Isomaltulose is produced by a process in which at least the isomaltulose-forming enzyme system of an isomaltulose-forming micro-organism genus Erwinia is immobilized on calcium alginate gel and then the immobilized enzyme system is contacted with a sucrose solution to convert at least part of the sucrose to isomaltulose.

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Reading, United Kingdom

Peter S Cheetham