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1. WO2016094544 - COMPOSITIONS, PROCÉDÉS ET SYSTÈMES POUR DÉRIVER DES PRODUITS UTILES À PARTIR DE SOUS-PRODUITS AGRICOLES

Note: Texte fondé sur des processus automatiques de reconnaissance optique de caractères. Seule la version PDF a une valeur juridique

[ EN ]

What is claimed is:

1. A xylo-oligosaccharide-rich extract composition derived from oat hulls, the composition comprising:

xylo-oligosaccharides with degrees of polymerization (DP) 3 or greater present in the xylo-oligosaccharide-rich extract at a concentration equal to or greater than the concentration of DP2 and DPI xylans, wherein the amount of the xylo-oligosaccharides with DP3 or greater present in the xylo-oligosaccharide-rich extract is at least 15% of total xylan present in the oat hulls.

2. The composition of claim 1, wherein the concentration of xylo-oligosaccharides with DP3 or greater compared to the concentration of DP2 and DPI is at least a 1 to 1 ratio.

3. The composition of claim 1, wherein the concentration of xylo-oligosaccharides with DP3 or greater compared to the concentration of DP2 and DPI is at least a 1.5 to 1 ratio.

4. The composition of claim 1, wherein the concentration of xylo-oligosaccharides with DP3 or greater compared to the concentration of DP2 and DPI is at least a 2 to 1 ratio.

5. The composition of claim 1, wherein the concentration of xylo-oligosaccharides with DP3 or greater compared to the concentration of DP2 and DPI is at least a 3 to 1 ratio.

6. The composition of claim 1, wherein the amount of xylo-oligosaccharides with DP3 or greater in the xylo-oligosaccharide-rich extract is 20.0% to 80.0% of the total xylan present in the oat hulls.

7. The composition of claim 1, wherein the amount of xylo-oligosaccharides with DP3 or greater in the xylo-oligosaccharide-rich extract is 25.0% to 70.0% of the total xylan present in the oat hulls.

8. The composition of claim 1, wherein the amount of xylo-oligosaccharides with DP3 or greater in the xylo-oligosaccharide-rich extract is 30.0% to 60.0% of the total xylan present in the oat hulls.

9. The composition of claim 1 , wherein levels of chloride, sulfate, and sodium have been reduced in the xylo-oligosaccharide-rich extract composition compared to an xylo-oligosaccharide-rich extract prepared from an unprocessed oat hull byproduct.

10. The composition of claim 1, wherein the xylo-oligosaccharide-rich extract composition comprises an ingredient in a food product.

1 1. The composition of claim 1, wherein the xylo-oligosaccharide-rich extract composition is formulated as a fiber supplement.

12. A method for obtaining xylo-oligosaccharide-rich extracts from oat hulls enriched with degrees of polymerization (DP) 3 or greater xylo-oligosaccharides, the method comprising:

providing oat hulls;

treating the oat hulls to remove undesirable compounds;

cooking the oat hulls at a temperature between about 170°C to about 220°C for about 1 minute to about 30 minutes; and

separating an insoluble solids fraction from a soluble solids fraction, the soluble solids fraction comprising an xylo-oligosaccharide-rich extract comprising enriched xylo-oligosaccharides with DP3 or greater.

13. The method of claim 12, wherein the undesirable compounds comprise inorganic compounds.

14. The method of claim 12, wherein the undesirable compounds comprise one or more of sulfate, sulfur-containing compounds, chloride, sodium, phosphorus, and magnesium

15. The method of claim 12, wherein the undesirable compounds comprise starches.

16. The method of claim 12, wherein the oat hulls are milled prior to cooking.

17. The method of claim 12, wherein treating the oat hulls comprises washing the oat hulls with an aqueous solution and draining off the aqueous solution to remove undesirable compounds.

18. The method of claim 12, wherein the oat hulls are diluted in an aqueous solution after cooking the oat hulls.

19. The method of claim 12, wherein the insoluble solids fraction is washed prior to being subject to additional cooking and separating to obtain remaining xylo-oligosaccharides with DP3 or greater.

20. The method of claim 12, wherein the oat hulls are cooked at a temperature of about 180°C to about 210°C.

21. The method of claim 12, wherein the oat hulls are cooked at a temperature of about 185°C to about 195°C.

22. The method of claim 12, wherein the oat hulls are cooked for about 2 minutes to about 20 minutes.

23. The method of claim 12, wherein the oat hulls are cooked for about 3 minutes to about 10 minutes.

24. The method of claim 12, wherein the xylo-oligosaccharides with DP3 or greater are present in the xylo-oligosaccharide extract at a concentration equal to or greater than the concentration of xylans with DP2 and DP I, and wherein the amount of the xylo-oligosaccharides with DP3 or greater in the xylo-oligosaccharide-rich extract is at least 15% of total xylan present in the oat hulls.

25. The method of claim 24, wherein the concentration of xylo-oligosaccharides with DP3 or greater compared to the concentration of DP2 and DP I is at least a 1 to 1 ratio.

26. The method of claim 24, wherein the concentration of xylo-oligosaccharides with DP3 or greater compared to the concentration of DP2 and DP I is at least a 1.5 to 1 ratio.

27. The method of claim 24, wherein the concentration of xylo-oligosaccharides with DP3 or greater compared to the concentration of DP2 and DP I is at least a 2 to 1 ratio.

28. The method of claim 24, wherein the concentration of xylo-oligosaccharides with DP3 or greater compared to the concentration of DP2 and DPI is at least a 3 to 1 ratio.

29. The method of claim 24, wherein the amount of xylo-oligosaccharides with DP3 or greater in the xylo-oligosaccharide extract is 20.0% to 80.0% of the total xylan present in the oat hulls.

30. The method of claim 24, wherein the amount of xylo-oligosaccharides with DP3 or greater is 25.0% to 70.0% of the total xylan present in the oat hulls.

31. The method of claim 24, wherein the amount of xylo-oligosaccharides with DP3 or greater is 30.0% to 60.0% of the total xylan present in the oat hulls.

32. The method of claims 24, further comprising lightening the color of the xylo-oligosaccharide-rich extract.

33. The method of claim 24, further comprising forming a powder from the xylo-oligosaccharide-rich extract.

34. The method of claim 24, further comprising adding additional agents to the xylo-oligosaccharide-rich extract prior to adding the xylo-oligosaccharide-rich extract to a consumable food product.