NOVEL COMPOSITIONS, THEIR USE AND METHODS FOR THEIR FORMATION

Abstract

Compositions comprising polysaccharides and oligosaccharides are provided. Methods for the formation of compositions are also provided, including the enzymatic production of oligosaccharides, as well as the uses of the compositions in food, cosmetic, and nutraceutical products.

Description

NOVEL COMPOSITIONS, THEIR USE AND METHODS FOR THEIR FORMATION CROSS REFERENCE

[0001] This application claims the benefits of US Provisional Application No. 62 / 764,660, filed August 15, 2018, which is therefore incorporated by reference in its entirety. BACKGROUND OF THE INVENTION

[0002] Sugary foods and beverages are an important part of cultural habits and lifestyles throughout the world, but the sugar they contain has been linked to obesity, diabetes, poor dental health, and disruptive behavior. Because of this, consumer preferences have shifted away from foods that contain sugar, and governments are increasingly implementing regulations to encourage less sugar consumption.

[0003] Therefore, the industry has been searching for many decades for suitable low calorie sweeteners to replace sugar in foods and beverages. Unfortunately, many sugar substitutes are produced from unnatural sources and often offer more bitter undertones or other off-flavors along with their sweetness, both of which consumers find unpleasant. Furthermore, while many sweeteners are capable of mimicking the sweetness of sugar in foods and beverages, few are capable of mimicking the wide range of roles that sugar plays in foods, such as adding bulk, modulating texture, providing structure, acting as a preservative and modulate color and flavor through caramelization and Maillard reactions. In addition, many bulky sweeteners that are capable of mimicking those physical properties of sugar have gastrointestinal tolerance problems, limiting their use to levels well below the amount required to replace sugar in a standard Western diet.

[0004] Dietary fiber is an important part of a positive diet and helps maintain digestive health and well-regulated intestinal flora. That fiber comprises saccharides of various chain lengths and types. In addition to being found naturally in a wide spectrum of foods, fiber can also be produced separately and added to other foods during manufacturing. BRIEF DESCRIPTION OF THE INVENTION

[0005] Novel compositions comprising a mixture of oligosaccharides are described herein which, surprisingly, have improved and tunable properties which make them useful as ingredients in food, cosmetic and nutraceutical products, particularly as sugar substitutes. Furthermore, described herein are methods of economically and efficiently preparing or manufacturing sugar substitutes comprising one or more oligosaccharides and one or more polysaccharides using enzymatic processes. Those processes can be used to create different formulations that comprise different types or amounts of one or more oligosaccharides and one or more polysaccharides to provide the desired properties.

[0006] In some aspects of the description, a consumable composition is described. The consumable composition may comprise cello-oligosaccharides with a degree of polymerization of two to six. The composition may also comprise at least one or more types of oligosaccharides selected from: xylo-oligosaccharides with a degree of polymerization of two to twelve, mixed-linked glucan oligosaccharides with a degree of polymerization of two to five, or manno-oligosaccharides having a degree of polymerization from two to twelve, xyloglucan oligosaccharides having a degree of polymerization from four to twelve. The cello-oligosaccharide and one or more types of the oligosaccharide may form at least 50% w / w of the consumable composition.

[0007] In some embodiments, one or more types of the oligosaccharide may be xylo-oligosaccharides with a degree of polymerization of two to twelve.

[0008] In some embodiments one or more types of the oligosaccharide may be mixed-linked glucan oligosaccharides with a degree of polymerization of two to five.

[0009] In some embodiments one or more types of the oligosaccharide may be manno-oligosaccharides having a degree of polymerization of two to twelve.

[0010] In some embodiments one or more types of the oligosaccharide may be xyloglucan oligosaccharides having a degree of polymerization of four to twelve.

[0011] In some embodiments the compositions further comprise polysaccharides. In some embodiments the source of the polysaccharides may be a biomass. In some embodiments the biomass comprises corn stover, corn cob, wheat bran, wheat straw, hardwood, softwood, cellulose, chitin, chitosan, xylan, xyloglucan, mixed-link glucan, mannan, lignocellulose, or a combination of the same.

[0012] In some embodiments, the composition comprises at least 5% w / w cello-oligosaccharides with a degree of polymerization of two to six.

[0013] In some embodiments, the composition comprises at most 90% w / w cello-oligosaccharides with a degree of polymerization of two to six.

[0014] In some embodiments, the composition comprises at most 50% w / w cello-oligosaccharides with a degree of polymerization of two to six.

[0015] In some embodiments, the consumable composition comprises at least 5% w / w polysaccharides.

[0016] In some embodiments, the consumable composition comprises at most 50% w / w polysaccharides.

[0017] In some embodiments, the cello-oligosaccharides are a mixture comprising cello-oligosaccharides with a degree of polymerization of two, three, four, five, six, or a combination thereof.

[0018] In some embodiments, the cello-oligosaccharide mixture comprises at least 5% w / w cello- oligosaccharides with a degree of polymerization of two.

[0019] In some embodiments, the mixture is oligosaccharides with a degree of polymerization of two.

[0020] In some embodiments, the mixture is oligosaccharides with a degree of polymerization of two.

[0021] In some embodiments, the mixture is oligosaccharides with a degree of polymerization of two.

[0022] In some embodiments, the mixture is oligosaccharides with a degree of polymerization of two. of cello-oligosaccharide comprises at least 15% w / w of cello- of cello-oligosaccharide comprises at least 30% w / w of cello- of cello-oligosaccharide comprises at least 50% w / w of cello- of cello-oligosaccharide comprises at least 80% w / w heat

[0023] In some embodiments, the cello-oligosaccharide mixture comprises at least 90% w / w cello-oligosaccharides with a degree of polymerization of two.

[0024] In some embodiments, the cello-oligosaccharide mixture comprises at least 5% w / w cello-oligosaccharides with a degree of polymerization of three.

[0025] In some embodiments, the cello-oligosaccharide mixture comprises at least 5% w / w cello-oligosaccharides with a degree of polymerization of four.

[0026] In some embodiments, the cello-oligosaccharide mixture comprises at least 5% w / w cello-oligosaccharides with a degree of polymerization of five.

[0027] In some embodiments, the cello-oligosaccharide mixture comprises at least 5% w / w cello-oligosaccharides with a degree of polymerization of six.

[0028] In some embodiments, the cello-oligosaccharide mixture comprises at most 20% w / w cello-oligosaccharides with a degree of polymerization of three.

[0029] In some embodiments, the cello-oligosaccharide mixture comprises at most 15% w / w cello-oligosaccharides with a degree of polymerization of four.

[0030] In some embodiments, the cello-oligosaccharide mixture comprises at most 10% w / w cello-oligosaccharides with a degree of polymerization of five.

[0031] In some embodiments, the cello-oligosaccharide mixture comprises at most 8% w / w cello-oligosaccharides with a degree of polymerization of six.

[0032] In some embodiments, the xylo-oligosaccharides are a mixture comprising xylo-oligosaccharides with a degree of polymerization of two, three, four, five, six, seven, eight, nine, ten, eleven, twelve, or a combination of the same.

[0033] In some embodiments, the composition comprises at least 5% w / w xylo-oligosaccharides with a degree of polymerization of two to twelve.

[0034] In some embodiments, the xylo-oligosaccharide mixture comprises at least 4% w / w xylo-oligosaccharides with a degree of polymerization of two.

[0035] In some embodiments, the mixture is oligosaccharides with a degree of polymerization of two.

[0036] In some embodiments, the mixture is oligosaccharides with a degree of polymerization of two.

[0037] In some embodiments, the mixture is oligosaccharides with a degree of polymerization of two.

[0038] In some embodiments, the mixture is oligosaccharides with a degree of polymerization of two. of of of of xylo-oligosaccharide comprises xylo-oligosaccharide comprises xylo-oligosaccharide comprises xylo-oligosaccharide comprises al to at least less less less fifteen% 30% fifty% 70% p / p p / p p / p p / p

[0039] In some embodiments, the xylo-oligosaccharide mixture comprises at least 5% w / w oligosaccharides with a degree of polymerization of three.

[0040] In some embodiments, the xylo-oligosaccharide mixture comprises at least 8% w / w xyloxyloxyloxyloxyloxylooligosaccharides with a degree of polymerization of three.

[0041] In some embodiments, the xylo-oligosaccharide mixture comprises at least 15% w / w oligosaccharides with a degree of polymerization of three.

[0042] In some embodiments, the xylo-oligosaccharide mixture comprises at least 5% w / w oligosaccharides with a degree of polymerization of four.

[0043] In some embodiments, the xylo-oligosaccharide mixture comprises at least 5% w / w oligosaccharides with a degree of polymerization of five.

[0044] In some embodiments, the xylo-oligosaccharide mixture comprises at least 10% w / w oligosaccharides with a degree of polymerization of six.

[0045] In some modalities, the mixture । oligosaccharides with a degree of polymerization of seven.

[0046] In some modalities, the mixture । oligosaccharides with a degree of polymerization of eight.

[0047] In some embodiments, the mixture, oligosaccharides with a degree of polymerization of nine. of of of of of of of of xyloxyloxyloxyloxy-oligosaccharide comprises xylo-oligosaccharide comprises xylo-oligosaccharide comprises

[0048] In some embodiments, the xylo-oligosaccharide mixture comprises oligosaccharides with a degree of polymerization of ten.

[0049] In some embodiments, the xylo-oligosaccharide mixture comprises oligosaccharides with a degree of polymerization of eleven.

[0050] In some embodiments, the xylo-oligosaccharide mixture comprises oligosaccharides with a degree of polymerization of four.

[0051] In some embodiments, the xylo-oligosaccharide mixture comprises oligosaccharides with a degree of polymerization of five.

[0052] In some embodiments, the mixture of oligosaccharides with a degree of polymerization of six.

[0053] In some embodiments, the mixture of oligosaccharides with a degree of polymerization of seven.

[0054] In some embodiments, the mixture of oligosaccharides with a degree of polymerization of eight.

[0055] In some embodiments, the mixture of oligosaccharides with a degree of polymerization of nine. xylo-oligosaccharide comprises xylo-oligosaccharide comprises xylo-oligosaccharide comprises xylo-oligosaccharide comprises at al at at least less less less less lo lo lo lo most more more more more more more 3% 4% 2% 1% 1% fifteen% fifteen% twenty% fifteen% twenty% 10% p / p p / p p / p p / p p / p p / p p / p p / p p / p p / p p / p

[0056] In some embodiments, the xylo-oligosaccharide mixture comprises at most 5% w / w oligosaccharides with a degree of polymerization of ten.

[0057] In some embodiments, the xylo-oligosaccharide mixture comprises at most 5% w / w xyloxyloxyloxyloxyloxyloxyloxyloxyloxyloxylooligosaccharides with a degree of polymerization of eleven.

[0058] In some embodiments, the manno-oligosaccharides are a mixture comprising manno-oligosaccharides with a degree of polymerization of two, three, four, five, six, seven, eight, nine, ten, eleven, twelve, or a combination of the same.

[0059] In some embodiments, the manno-oligosaccharide mixture comprises at least 4% w / w manno-oligosaccharides with a degree of polymerization of two.

[0060] In some embodiments, the manno-oligosaccharide mixture comprises at least 15% w / w manno-oligosaccharides with a degree of polymerization of two.

[0061] In some embodiments, the manno-oligosaccharide mixture comprises at least 30% w / w manno-oligosaccharides with a degree of polymerization of two.

[0062] In some embodiments, the manno-oligosaccharide mixture comprises at least 50% w / w manno-oligosaccharides with a degree of polymerization of two.

[0063] In some embodiments, the manno-oligosaccharide mixture comprises at least 70% w / w manno-oligosaccharides with a degree of polymerization of two.

[0064] In some embodiments, the manno-oligosaccharide mixture comprises at least 5% w / w manno-oligosaccharides with a degree of polymerization of three.

[0065] In some embodiments, the manno-oligosaccharide mixture comprises at least 8% w / w manno-oligosaccharides with a degree of polymerization of three.

[0066] In some embodiments, the manno-oligosaccharide mixture comprises at least 15% w / w manno-oligosaccharides with a degree of polymerization of three.

[0067] In some embodiments, the manno-oligosaccharide mixture comprises at least 5% w / w manno-oligosaccharides with a degree of polymerization of four.

[0068] In some embodiments, the manno-oligosaccharide mixture comprises at least 5% w / w manno-oligosaccharides with a degree of polymerization of five.

[0069] In some embodiments, the manno-oligosaccharide mixture comprises at least 10% w / w manno-oligosaccharides with a degree of polymerization of six. C£ C£

[0070] In some embodiments, the manno-oligosaccharide mixture comprises the oligosaccharide with a degree of polymerization of seven.

[0071] In some embodiments, the manno-oligosaccharide mixture comprises the oligosaccharide with a degree of polymerization of eight.

[0072] In some embodiments, the manno-oligosaccharide mixture comprises the oligosaccharide with a degree of polymerization of nine.

[0073] In some embodiments, the manno-oligosaccharide mixture comprises the oligosaccharide with a degree of polymerization of ten.

[0074] In some embodiments, the manno-oligosaccharide mixture comprises at least 3% w / w of manomenos 4% w / w of manomenos 2% w / w of manomenos 1% w / w of manomenos 1% w / w of manooligosaccharides with a degree of polymerization of eleven.

[0075] In some embodiments, the manno-oligosaccharide mixture comprises at most 15% w / w manno-oligosaccharides with a degree of polymerization of four.

[0076] In some embodiments, the mixture of oligosaccharides with a degree of polymerization of five.

[0077] In some embodiments, the mixture of oligosaccharides with a degree of polymerization of six.

[0078] In some embodiments, the mixture of oligosaccharides with a degree of polymerization of seven.

[0079] In some embodiments, the mixture of oligosaccharides with a degree of polymerization of eight.

[0080] In some embodiments, the mixture of oligosaccharides with a degree of polymerization of nine. manno-oligosaccharide comprises manno-oligosaccharide comprises manno-oligosaccharide comprises manno-oligosaccharide comprises manno-oligosaccharide comprises at most 15% w / w at most 20% w / w at most 15% w / w at most 20% w / p at most 10% w / w mannomananomananomano

[0081] In some embodiments, the manno-oligosaccharide mixture comprises at most 5% w / w oligosaccharides with a degree of polymerization of ten.

[0082] In some embodiments, the manno-oligosaccharide mixture comprises at most 5% w / w manno-oligosaccharides with a degree of polymerization of eleven.

[0083] In some embodiments, the composition comprises at least 5% w / w mixed linker glucan oligosaccharides with a degree of polymerization of two to five.

[0084] The consumable composition can be used as an ingredient in a finished product.

[0085] In some embodiments, the concentration of the consumable composition in the ingredient can be at least 20% w / w.

[0086] In some embodiments, the concentration of the consumable composition in the ingredient can be at least 40% w / w.

[0087] In some embodiments, the concentration of the consumable composition in the ingredient can be at least 60% w / w.

[0088] In some embodiments, the finished product may be a food product.

[0089] In some embodiments, the finished product may be a cosmetic.

[0090] In some embodiments, the finished product may be a nutraceutical. p / p. p / p.

[0091] The concentration of the consumable composition

[0092] The concentration of the consumable composition

[0093] The concentration of the consumable composition in in in the finished product can the finished product can the finished product can be be from to of to of at least less less 1% 2% 5% p / p.

[0094] The concentration of the consumable composition in the finished product can be at least 10% w / w.

[0095] The composition may comprise less than 5% w / w monosaccharides.

[0096] In some embodiments, the composition can be used as a sweetening composition.

[0097] The sweetness of the compositions can be comparable to a control composition, where the control composition comprises primarily monosaccharides, disaccharides, or a combination thereof.

[0098] The sweetness of the compositions can be greater than the sweetness of a control composition, where the control composition comprises primarily monosaccharides, disaccharides, or a combination thereof.

[0099] In some embodiments, the composition can be used as a binder composition.

[0100] In some embodiments, the binding properties of the composition are comparable to those of a control composition, where the control composition comprises primarily monosaccharides, disaccharides, or a combination thereof.

[0101] In some embodiments, the binding properties of the compositions are greater than the binding properties of a control composition, where the control composition comprises primarily monosaccharides, disaccharides, or a combination thereof.

[0102] In some embodiments, the composition can be used as a fiber content enhancer.

[0103] In some embodiments, the fiber content of the compositions can be comparable to a control composition, where the control composition comprises primarily monosaccharides, disaccharides, or a combination thereof.

[0104] In some embodiments, the fiber content of the compositions can be higher than the fiber content of a control composition, where the control composition comprises primarily monosaccharides, disaccharides, or a combination thereof.

[0105] In some embodiments, the gastrointestinal tolerance of the composition may be comparable to or greater than the gastrointestinal tolerance of a control composition, where the control composition comprises primarily monosaccharides, disaccharides, or a combination thereof.

[0106] In some embodiments, the gastrointestinal tolerance of the composition may be comparable to or greater than the gastrointestinal tolerance of a control composition, where the control composition primarily comprises one type of oligosaccharide.

[0107] In one aspect, a consumable composition is provided herein. The composition may comprise xylo-oligosaccharides with a degree of polymerization from two to twelve. The composition may further comprise at least one type of oligosaccharide selected from: cello-oligosaccharides with a degree of polymerization of two to six, mixed-linked glucan oligosaccharides with a degree of polymerization of two to five, mannooligosaccharides having a degree of polymerization from two to twelve or xyloglucan oligosaccharides having a degree of polymerization from four to twelve. The xylo-oligosaccharide and one or more types of the oligosaccharide may form at least 50% w / w of the consumable composition.

[0108] In some embodiments, one or more types of the oligosaccharide may be cello-oligosaccharides with a degree of polymerization of two to six.

[0109] In some embodiments, one or more types of the oligosaccharide may be mixed-linked glucan oligosaccharides with a degree of polymerization of two to five.

[0110] In some embodiments, one or more types of the oligosaccharide may be manno-oligosaccharides having a degree of polymerization of two to twelve.

[0111] In some embodiments, one or more types of the oligosaccharide may be xyloglucan oligosaccharides having a degree of polymerization of four to twelve.

[0112] In some embodiments, the composition further comprises polysaccharides.

[0113] In some embodiments, the source of the polysaccharides may be a biomass.

[0114] In some embodiments, the biomass comprises corn stover, corn cob, wheat bran, wheat straw, hardwood, softwood, cellulose, chitin, chitosan, xylan, xyloglucan, mixed-link glucan, mannan, lignocellulose or a combination thereof.

[0115] In some embodiments, the composition comprises at least 5% w / w cello-oligosaccharides with a degree of polymerization of two to six.

[0116] In some embodiments, the composition comprises at most 90% w / w cello-oligosaccharides with a degree of polymerization of two to six.

[0117] In some embodiments, the composition comprises at most 50% w / w cello-oligosaccharides with a degree of polymerization of two to six.

[0118] In some embodiments, the consumable composition comprises at least 5% w / w polysaccharides.

[0119] In some embodiments, the consumable composition comprises at most 50% w / w polysaccharides.

[0120] In some embodiments, the cello-oligosaccharides are a mixture comprising cello-oligosaccharides with a degree of polymerization of two, three, four, five, six, or a combination thereof.

[0121] In some embodiments, the cello-oligosaccharide mixture comprises at least 5% w / w cello-oligosaccharides with a degree of polymerization of two.

[0122] In some embodiments, the mixture is oligosaccharides with a degree of polymerization of two.

[0123] In some embodiments, the mixture is oligosaccharides with a degree of polymerization of two.

[0124] In some embodiments, the mixture is oligosaccharides with a degree of polymerization of two.

[0125] In some embodiments, the mixture is oligosaccharides with a degree of polymerization of two.

[0126] In some embodiments, the mixture is oligosaccharides with a degree of polymerization of two. of of of of of of cello-oligosaccharide comprises cello-oligosaccharide comprises cello-oligosaccharide comprises cello-oligosaccharide comprises cello-oligosaccharide comprises

[0127] In some embodiments, the cello-oligosaccharide mixture comprises oligosaccharides with a degree of polymerization of three.

[0128] In some embodiments, the cello-oligosaccharide mixture comprises oligosaccharides with a degree of polymerization of four.

[0129] In some embodiments, the cello-oligosaccharide mixture comprises al al al at least less less less less al al al fifteen% 30% fifty% 80% 90% less less less 5% 5% 5% w / p p / p p / p p / p p / p p / p p / p p / p of of of of of of of of of of of of of of of of of of of of of of of of of of of of of ligosaccharides with a degree of polymerization of five.

[0130] In some embodiments, the cello-oligosaccharide mixture comprises at least 5% w / w cello-oligosaccharides with a degree of polymerization of six.

[0131] In some embodiments, the cello-oligosaccharide mixture comprises at most 20% w / w cello-oligosaccharides with a degree of polymerization of three.

[0132] In some embodiments, the cello-oligosaccharide mixture comprises at most 15% w / w cello-oligosaccharides with a degree of polymerization of four.

[0133] In some embodiments, the cello-oligosaccharide mixture comprises at most 10% w / w cello-oligosaccharides with a degree of polymerization of five.

[0134] In some embodiments, the cello-oligosaccharide mixture comprises at most 8% w / w cello10 oligosaccharides with a degree of polymerization of six.

[0135] In some embodiments, the xylo-oligosaccharides are a mixture comprising xylo-oligosaccharides with a degree of polymerization of two, three, four, five, six, seven, eight, nine, ten, eleven, twelve, or a combination of the same.

[0136] In some embodiments, the composition comprises at least 5% w / w xylo-oligosaccharides with a degree of polymerization of two to twelve.

[0137] In some embodiments, the xylo-oligosaccharide mixture comprises at least 4% w / w xylo- oligosaccharides with a degree of polymerization of two.

[0138] In some embodiments, the mixture is oligosaccharides with a degree of polymerization of two. of xylo-oligosaccharide comprises at least 15% w / w xylo-20

[0139] In some embodiments, the oligosaccharide mixture with a degree of polymerization of two. of xylo-oligosaccharide comprises at least 30% w / w xylo-

[0140] In some embodiments, the oligosaccharide mixture with a degree of polymerization of two. of xylo-oligosaccharide comprises at least 50% w / w xylo-25

[0141] In some embodiments, the oligosaccharide mixture with a degree of polymerization of two. of xylo-oligosaccharide comprises at least 70% w / w of xylo-

[0142] In some embodiments, the xylo-oligosaccharide mixture comprises at least 5% w / w xylo-oligosaccharides with a degree of polymerization of three.

[0143] In some embodiments, the xylo-oligosaccharide mixture comprises at least 8% w / w xylo-oligosaccharides with a degree of polymerization of three.

[0144] In some embodiments, the xylo-oligosaccharide mixture comprises at least 15% w / w xylo-oligosaccharides with a degree of polymerization of three.

[0145] In some embodiments, the xylo-oligosaccharide mixture comprises at least 5% w / w xylo-oligosaccharides with a degree of polymerization of four.

[0146] In some embodiments, the xylo-oligosaccharide mixture comprises at least 5% w / w xylo-oligosaccharides with a degree of polymerization of five.

[0147] In some embodiments, the xylo-oligosaccharide mixture comprises at least 10% w / w xylo-oligosaccharides with a degree of polymerization of six.

[0148] In some modalities, the mixture । oligosaccharides with a degree of polymerization of seven.

[0149] In some modalities, the mixture । oligosaccharides with a degree of polymerization of eight.

[0150] In some modalities, the mixture । oligosaccharides with a degree of polymerization of nine. of of of xylo-oligosaccharide comprises xylo-oligosaccharide comprises xylo-oligosaccharide comprises

[0151] In some embodiments, the xylo-oligosaccharide mixture comprises oligosaccharides with a degree of polymerization of ten.

[0152] In some embodiments, the xylo-oligosaccharide mixture comprises oligosaccharides with a degree of polymerization of eleven.

[0153] In some embodiments, the xylo-oligosaccharide mixture comprises oligosaccharides with a degree of polymerization of four.

[0154] In some embodiments, the xylo-oligosaccharide mixture comprises oligosaccharides with a degree of polymerization of five.

[0155] In some embodiments, the mixture of oligosaccharides with a degree of polymerization of six.

[0156] In some embodiments, the mixture of oligosaccharides with a degree of polymerization of seven.

[0157] In some embodiments, the mixture of oligosaccharides with a degree of polymerization of eight.

[0158] In some embodiments, the mixture of oligosaccharides with a degree of polymerization of nine. xylo-oligosaccharide comprises xylo-oligosaccharide comprises xylo-oligosaccharide comprises xylo-oligosaccharide comprises at al at at least less less less less lo lo lo lo most more more more more more more 3% 4% 2% 1% 1% fifteen% fifteen% twenty% fifteen% twenty% 10% p / p p / p p / p p / p p / p p / p p / p p / p p / p p / p p / p

[0159] In some embodiments, the xylo-oligosaccharide mixture comprises at most 5% w / w oligosaccharides with a degree of polymerization of ten.

[0160] In some embodiments, the xylo-oligosaccharide mixture comprises at most 5% w / w xyloxyloxyloxyloxyloxyloxyloxyloxyloxyloxylooligosaccharides with a degree of polymerization of eleven.

[0161] In some embodiments, the manno-oligosaccharides are a mixture comprising manno-oligosaccharides with a degree of polymerization of two, three, four, five, six, seven, eight, nine, ten, eleven, twelve, or a combination of the same.

[0162] In some embodiments, the composition comprises at least 5% w / w mixed linked glucan oligosaccharides with a degree of polymerization of two to five.

[0163] In some embodiments, the consumable composition can be used as an ingredient in a finished product.

[0164] In some embodiments, the concentration of the consumable composition in the ingredient can be at least 20% w / w.

[0165] In some embodiments, the concentration of the consumable composition in the ingredient can be at least 40% w / w.

[0166] In some embodiments, the concentration of the consumable composition in the ingredient can be at least 60% w / w.

[0167] In some embodiments, the finished product may be a food product.

[0168] In some embodiments, the finished product may be a cosmetic.

[0169] In some embodiments, the finished product may be a nutraceutical.

[0170] In some embodiments, the concentration may be at least 1% w / w.

[0171] In some embodiments, the concentration may be at least 2% w / w.

[0172] In some embodiments, the concentration may be at least 5% w / w.

[0173] In some embodiments, the concentration may be at least 10% w / w. of of of of of the composition the composition the composition consumable consumable consumable consumable in in in the the the product product finished product finished finished finished

[0174] In some embodiments, the composition comprises less than 5% w / w monosaccharides.

[0175] In some embodiments, the composition can be used as a sweetening composition.

[0176] In some embodiments, the sweetness of the compositions can be comparable to a control composition, where the control composition comprises primarily monosaccharides, disaccharides, or a combination thereof.

[0177] In some embodiments, the sweetness of the compositions can be greater than the sweetness of a control composition, where the control composition comprises primarily monosaccharides, disaccharides, or a combination thereof.

[0178] In some embodiments, the gastrointestinal tolerance of the composition may be comparable to or greater than the gastrointestinal tolerance of a control composition, where the control composition comprises primarily monosaccharides, disaccharides, or a combination thereof.

[0179] In some embodiments, the gastrointestinal tolerance of the composition may be comparable to or greater than the gastrointestinal tolerance of a control composition, where the control composition primarily comprises one type of oligosaccharide.

[0180] In one aspect, there is provided herein a food ingredient, cosmetic ingredient or nutraceutical ingredient composition comprising at least two oligosaccharides. The oligosaccharides may be selected from the list consisting of cello-oligosaccharides having a degree of polymerization of two to six, xylo-oligosaccharides having a degree of polymerization of two to twelve, mixed-linked glucan oligosaccharides having a degree of polymerization from two to five, manno-oligosaccharides having a degree of polymerization from two to twelve, xyloglucan oligosaccharides having a degree of polymerization from four to twelve, and chito-oligosaccharides having a degree of polymerization from two to twelve. The composition may comprise at least 10% by dry weight of each of at least two oligosaccharides; where the ingredient comprises at least 50% by dry weight of the saccharide present.

[0181] In some embodiments, the composition comprises at least 20% dry weight, preferably at least 30% dry weight, cello-oligosaccharides having a degree of polymerization of two to six.

[0182] In some embodiments, the composition comprises at least 20% dry weight, preferably at least 30% dry weight, xylo-oligosaccharides having a degree of polymerization of two to twelve.

[0183] In some embodiments, the composition comprises at least 20% by dry weight, preferably at least 30% by dry weight, of mixed-linked glucan oligosaccharides having a degree of polymerization of two to five.

[0184] In some embodiments, the composition comprises at least 20% dry weight, preferably at least 30% dry weight, manno-oligosaccharides having a degree of polymerization of two to twelve.

[0185] In some embodiments, the composition comprises at least 20% dry weight, preferably at least 30% dry weight, xyloglucan oligosaccharides having a degree of polymerization of four to twelve.

[0186] In some embodiments, the composition comprises at least 20% dry weight, preferably at least 30% dry weight, chito-oligosaccharides having a degree of polymerization of two to twelve.

[0187] In some embodiments, the composition comprises a polysaccharide, preferably a cellulosic polysaccharide, such as cellulose or a polysaccharide derivative, preferably a cellulose derivative, such as carboxymethylcellulose, or a polysaccharide aggregate, such as lignocellulosic material, preferably undigested lignocellulosic material, as from an enzymatic reaction which produced the oligosaccharides, preferably the composition comprises from more than 0 to 40% by dry weight of the polysaccharide, polysaccharide derivative or polysaccharide aggregate.

[0188] In some embodiments, the composition comprises a phenolic compound, preferably a lignin moiety or a lignin degradation product.

[0189] In some embodiments, the composition may be in a dry form.

[0190] In one aspect, a food, cosmetic or nutraceutical product is prepared herein, comprising a mixture of oligosaccharides, wherein the mixture of oligosaccharides comprises two oligosaccharides. The oligosaccharides may be selected from the list consisting of cello-oligosaccharides having a degree of polymerization of two to six, xylo-oligosaccharides having a degree of polymerization of two to twelve, mixed-linked glucan oligosaccharides having a degree of polymerization from two to five, manno-oligosaccharides having a degree of polymerization from two to twelve, xyloglucan oligosaccharides having a degree of polymerization from four to twelve; and chito-oligosaccharides having a degree of polymerization from two to twelve. The two oligosaccharides may be present in a ratio of 1:9 to 9:1, preferably 1:4 to 4:1, more preferably 1:3 to 3:1, most preferably 2:3 to 3:2, one relative to the other, optionally where the oligosaccharide mixture comprises three oligosaccharides selected from the list. The ingredient may comprise at least 50% by dry weight of the two polysaccharides present.

[0191] In one aspect, disclosed herein is a composition of a food ingredient, cosmetic ingredient or nutraceutical ingredient comprising a saccharide component. The saccharide component may comprise monosaccharides at < 5% w / w of total saccharide component (comprising glucose, xylose and / or mannose), disaccharides at > 20% w / w of total saccharide component (comprising zeal-, xylo- and / or manno-oligosaccharides), where disaccharides are < 50% w / w of total saccharide component, trisaccharides > 5% w / w of total saccharide component (comprising cello-, xylo- and / or manno -oligosaccharides), tetrasaccharides > 2% w / w of total saccharide component (comprising cello-, xylo- and / or manno-oligosaccharides). The total composition may comprise at least 20% by dry weight of saccharides.

[0192] In some embodiments, the composition of the food product ingredient, cosmetic ingredient or nutraceutical ingredient comprises at least 4% dry weight total saccharide component, preferably less than 3% dry weight total saccharide component, monosaccharides (comprising glucose, xylose and / or mannose).

[0193] In some embodiments, the composition comprises at least 25% dry weight total saccharide component, preferably at least 30% dry weight total saccharide component, disaccharides (comprising cello-, xylo- and / or manno -oligosaccharides).

[0194] In some embodiments, where the composition comprises at least 7.5% by dry weight of total saccharide component, preferably at least 10% by dry weight of total saccharide component, trisaccharides (comprising cello-, xylo- and / or manno-oligosaccharides).

[0195] In some embodiments, the composition comprises at least 3% dry weight total saccharide component, preferably at least 4% dry weight total saccharide component, tetrasaccharides (comprising cello-, xylo- and / or manno- -oligosaccharides).

[0196] In some embodiments, the composition comprises at least 30%, preferably at least 40%, more preferably at least 50%, by dry weight of saccharides.

[0197] In some embodiments, the composition comprises a polysaccharide, preferably a cellulosic polysaccharide, such as cellulose or a hemicellulosic polysaccharide, such as xylan or a polysaccharide derivative, preferably a cellulose derivative, such as carboxymethylcellulose or a polysaccharide aggregate, such as lignocellulosic material , preferably undigested lignocellulosic material, such as from an enzymatic reaction which produced the oligosaccharides, preferably the composition comprises from more than 0 to 40% by dry weight of the polysaccharide, polysaccharide derivative or polysaccharide aggregate.

[0198] In some embodiments, the composition comprises a phenolic compound, preferably a lignin moiety or a lignin degradation product.

[0199] In one aspect, disclosed herein is a food product ingredient, cosmetic ingredient or nutraceutical ingredient comprising at least two oligosaccharides derived from lignocellulosic polymers. Oligosaccharides may be selected from the list consisting of cellulose, xylan, mixed-linked glucan, mannan, xyloglucan, chitin, or a combination thereof. The ingredient may comprise at least 10% dry weight each of at least two oligosaccharides and at least 50% dry weight each of at least two oligosaccharides.

[0200] According to one aspect of the disclosure, a composition of a foodstuff ingredient, cosmetic ingredient or nutraceutical ingredient is prepared herein comprising at least two oligosaccharides selected from the list consisting of: i) cello-oligosaccharides having a degree of polymerization from two to six; ii) xylo-oligosaccharides having a degree of polymerization from two to twelve; iii) mixed-linked glucan oligosaccharides having a degree of polymerization of two to five; iv) manno-oligosaccharides having a degree of polymerization from two to twelve; v) xyloglucan oligosaccharides having a degree of polymerization from four to twelve; and / or vi) chito-oligosaccharides having a degree of polymerization from two to twelve, where the composition comprises at least 10%, by dry weight, of each of at least two oligosaccharides and, where the ingredient comprises at least 50%, by dry weight of two or more oligosaccharides present.

[0201] According to another aspect of the disclosure, a mixture of oligosaccharides is provided herein for use in the formation of a food, cosmetic or nutraceutical product, wherein the mixture of oligosaccharides comprises two oligosaccharides selected from the list consisting of: i) cello-oligosaccharides having a degree of polymerization from two to six; ii) xylo-oligosaccharides having a degree of polymerization from two to twelve; iii) mixed-linked glucan oligosaccharides having a degree of polymerization of two to five; iv) manno-oligosaccharides having a degree of polymerization from two to twelve; v) xyloglucan oligosaccharides having a degree of polymerization from four to twelve; and / or vi) chito-oligosaccharides having a degree of polymerization of two to twelve, where the two oligosaccharides are present in a ratio of 1:9 to 9:1, preferably 1:4 to 4:1, more preferably 1:3 to 3:1, more preferably 2:3 to 3:2, relative to each other, optionally where the oligosaccharide mixture comprises three oligosaccharides selected from (i) to (vi) and, where the ingredient comprises at least 50% dry weight of two or more oligosaccharides present. [020 2] According to another aspect of the disclosure, a method of producing a food product ingredient, cosmetic ingredient or nutraceutical ingredient is hereby prepared, the ingredient comprising one or more oligosaccharides and one or more polysaccharides, wherein the method comprises the Steps of: a) forming one or more of the oligosaccharides and one or more polysaccharides by means of an enzymatic reaction, the enzymatic reaction comprising the steps of bringing into contact, in a solution or suspension, one or more enzymes that cleave polysaccharides and one or more products foodstuffs, where one or more of the foodstuffs comprises sugar cane, corn stover, corn cob, wheat bran, wheat straw, hardwood, softwood, cellulose, chitin, chitosan, xylan, xyloglucan, bond glucan mixed, mannan and / or lignocellulose; b) separating one or more of the oligosaccharides and one or more of the polysaccharides from the enzymatic reaction mixture; I c) recombining one or more of the oligosaccharides and one or more of the polysaccharides to form the ingredient.

[0203] Optionally, the method of producing an ingredient can include a washing step to separate oligosaccharide fractions prior to combining one or more of the oligosaccharides.

[0204] Optionally, a portion of one or more of the oligosaccharides may be recombined with a portion of one or more of the polysaccharides to form an ingredient.

[0205] Preparing the food product, cosmetic or nutraceutical ingredient in this manner can allow efficient use of biomass by incorporating oligomeric or polymeric material from the same biomass source. That preparation may also allow purification, derivatization and / or other optional modification and / or control of the oligomeric and polymeric preparation, which may improve the functional preparation, nutritional preparation and / or tolerance of the ingredient. INCORPORATION BY REFERENCE

[0206] All publications, patents and patent applications mentioned in this specification are hereby incorporated by reference to the same degree as if each individual publication, patent or patent application were specifically and individually indicated as incorporated by reference. BRIEF DESCRIPTION OF THE FIGURES

[0207] The novel features of the disclosure are set forth with particularity in the appended claims. A better understanding of the features and advantages of the present description will be obtained with reference to the following detailed description setting forth illustrative embodiments, in which the principles of the description and the accompanying Figures are used, of which:

[0208] Figure 1 shows HPLC trace data of oligosaccharide compositions expected to be generated after enzyme digestion.

[0209] Figure 2 shows cookies fresh from the oven (a) and halved after a cooling period (b). The cookies were produced using various compositions comprising combinations of cellobiose, xylo-oligosaccharides and cellulose.

[0210] Figure 3 shows the relative sweetness of various xylo-oligosaccharide-cellobiose combinations in solution.

[0211] Figure 4 shows solutions / suspensions of cellobiose at concentrations of 20-320 mg / mL after shaking for 30 seconds alone (a of Figure 4) or in the presence of half the concentration of xylooligosaccharides (b of Figure 4). Figure 4) or the same concentration of xylo-oligosaccharides (c of Figure 4).

[0212] Figure 5 shows the hygroscopicity of various cellobiose-xylo-oligosaccharide compositions.

[0213] Figure 6 shows the oligosaccharide profile analyzed by thin layer chromatography of the cello-oligosaccharide mixture produced by the enzymatic reaction on microcrystalline cellulose and, cakes prepared using the oligosaccharides with any of the undigested dried microcrystalline cellulose from reactions cellulosic or untreated microcrystalline cellulose.

[0214] Figure 7 shows the oligosaccharide profile analyzed by thin layer chromatography of the oligosaccharide mixture produced by the enzymatic reaction on wheat bran lignocellulose and, cakes prepared using the undigested celluloses from the cellulosic reaction alone, the oligosaccharides from the cellulosic reaction alone and, the undigested celluloses from the cellulosic reaction in combination with oligosaccharides from the cellulosic reaction.

[0215] Figure 8 shows the oligosaccharide profile analyzed by thin layer chromatography of the oligosaccharide mixture produced by the enzymatic reaction and cakes prepared using the oligosaccharides from the cellulosic reaction together with the undigested celluloses from cellulosic or lignocellulose reactions. fresh.

[0216] Figure 9 shows color images captured from samples 1, 2, 3, and 4 using a Digi Eye system.

[0217] Figures 10A-10C show color measurements of oligosaccharide samples.

[0218] Figure 11 shows the hygroscopicity profiles of samples 1, 2, 3 and 4.

[0219] Figure 12 shows the cohesive strength of samples 1, 2, 3 and 4.

[0220] Figure 13 shows the viscosity of the mixture of cellobiose and xylo-oligosaccharide.

[0221] Figure 14 shows examples of cream cheese frosting prepared using the oligosaccharide mixture.

[0222] Figure 15 shows examples of meringue prepared using the oligosaccharide mixture.

[0223] Figure 16 shows examples of chocolate chip muffins or pancakes prepared using the oligosaccharide mixture.

[0224] Figure 17 shows examples of peanut butter cookies prepared using the oligosaccharide mixture.

[0225] Figure 18 shows examples of jam prepared using the oligosaccharide mixture. DETAILED DESCRIPTION OF THE INVENTION

[0226] Described herein are saccharide compositions that may be useful in food, cosmetic or nutraceutical products. Some embodiments of the present description additionally offer those food, cosmetic or nutraceutical products with novel properties. The saccharide compositions can be consumable compositions including cello-oligosaccharides, xylo-oligosaccharides, mixed-linked glucan oligosaccharides, manno-oligosaccharides and / or xyloglucan oligosaccharides. Those consumable compositions can be used as sweeteners (eg, in a food product), binders, and / or fiber content enhancers.

[0227] As used herein, "food" or "food product" refers to any article intended for consumption, which can be consumed by a human or by any other animal. It can be food, fodder or drink or an ingredient that will be used in the production of any of the above.

[0228] As used herein, "nutraceutical" refers to any composition introduced into a human or other animal, whether by ingestion, injection, absorption, or any other method, for the purpose of providing nutrition to the human or other animal . The use of that nutraceutical may take the form of a beverage with added dietary fiber, a prebiotic additive, a pill or other capsule, or any other suitable use.

[0229] As used herein, "cosmetic" refers to any composition that is intended for use on humans or another animal to enhance its aesthetic appearance or prevent future loss of aesthetic appearance, as well as any other composition known in the General language as cosmetic. Aesthetic appearance is not limited to visual aesthetics, but also applies to texture appearance or any other. The cosmetic can be mascara, foundation, lip gloss, eye shadow, eye liner, pore filler, lip blush, nail polish, hair dye, hair wax, or any other hair products; moisturizer, scrub, sunscreen, cleanser, toothpaste, or a cream, lotion, ointment, or any other composition effective for modifying the teeth, skin, hair, or other parts of the body in any aesthetic way. Or the cosmetics may be a composition used as a component of a facial mask, blush, hair roller, other styling device or other solid structure or any other suitable composition.

[0230] As used herein, "polysaccharide" refers to a saccharide polymer of any length greater than about 20 residues. Polysaccharides can be highly branched, lightly branched or unbranched, can comprise any form of glycosidic bond, and in any combination, any number of, for example, α or β bonds, and any combination of monomer types, such as glucose, glucosamine, mannose, xylose, galactose, fucose, fructose, glucuronic acid, arabinose or derivatives thereof as any combination of the above monomers decorated with acetyl or other groups. The polysaccharide can be a cellulosic or hemicellulosic polymer, contemplated hemicellulosic polymers include xylan, glucuronoxylan, arabinoxylan, glucomannan, and xyloglucan. In some embodiments, cellulose is the preferred cellulosic polymer.

[0231] As used herein, "lignocellulose" refers to aggregates comprising polysaccharide that are, or are derived from, plant cell wall material. For example, they may comprise one or more of the following polysaccharides associated together: cellulose, xylan, mannan, and mixed-linked glucan.

[0232] As used herein, "highly branched", slightly branched and "unbranched" refer to the number of side chains per extension of the main chain in a saccharide. Highly branched saccharides have an average of 4 to 10 side chains per 10 main chain residues, lightly branched saccharides have an average of 1 to 3 side chains per 10 main chain residues, and unbranched saccharides have only a single main chain. no side chains. The average is calculated by dividing the number of side chains in a saccharide by the number of residues in the main chain.

[0233] As used herein, "saccharides" refers to any polysaccharide and / or oligosaccharide, such as monosaccharide and / or disaccharide.

[0234] As used herein, "oligosaccharide" refers to saccharide polymers having chain lengths less than or equal to about 20 saccharide residues. Oligosaccharides can be highly branched, lightly branched, or unbranched, can comprise glycosidic linkages in any combination, any number of α or β linkages, and any combination of monomer types, such as glucose, glucosamine, mannose, xylose, galactose, fucose, fructose , glucuronic acid, arabinose or derivatives thereof. Suitable derivatives include the above monomers comprising acetyl or other groups.

[0235] As used herein, "monosaccharide" and "disaccharide" refer to saccharide compounds consisting respectively of one or two residues. Monosaccharides are compounds such as glucose, glucosamine, xylose, galactose, fucose, fructose, glucuronic acid, arabinose, galacturonic acid; or epimers and other derivatives thereof. Suitable derivatives include acetyl or other groups. Disaccharides are compounds consisting of two monosaccharides linked via a glycosidic bond.

[0236] As used herein, "cello-oligosaccharides" refers to oligosaccharides composed of one or more glucose residues linked by β-1,4 glycosidic bonds and may be chemically linked by oxidation, reduction, esterification, epimerization, or other chemical modification.

[0237] As used herein, "xylo-oligosaccharides" refers to oligosaccharides composed primarily of xylose residues (typically linked by β-1,4-glycosidic bonds) and may also contain glucuronic acid residues and / or xylose residues. arabinose and / or acetyl groups and / or any other modification and, may be chemically related such as by oxidation, reduction, esterification, epimerization or other chemical modification.

[0238] As used herein, "mixed-linked glucan oligosaccharides" refers to oligosaccharides composed of one or more glucose residues linked by at least one β-1,3-glycosidic bond and at least one β-glycosidic bond. 1,4 and can be chemically related such as by oxidation, reduction, esterification, epimerization or any other chemical modification.

[0239] As used herein, "manno-oligosaccharides" refers to oligosaccharides composed of one or more mannose residues and optionally containing one or more glucose and / or galactose residues and which may be chemically related such as by oxidation, reduction , esterification, epimerization or other chemical modification;

[0240] As used herein, "chito-oligosaccharides" refers to oligosaccharides composed of one or more glucosamine and / or N-acetyl-glucosamine residues and may be chemically related such as by oxidation, reduction, esterification, epimerization, or other chemical modification.

[0241] As used herein, "cellulose" refers to polysaccharides composed of glucose residues linked by β-1,4 glycosidic bonds and derivatives thereof. "Xylan" refers to polysaccharides composed of a backbone of xylose residues and may also contain glucuronic acid residues and / or arabinose residues and / or acetyl groups and / or any other modification. "Mixed-linked glycan" refers to polysaccharides composed of glucose residues linked by β-1,3 glycosidic bonds and β-1,4 glycosidic bonds. "Mannan" refers to polysaccharides composed of greater than 40% mannose residues and optionally containing glucose and / or galactose residues. "Chitin" or "chitosan" refers to polysaccharides composed of glucosamine and / or N-acetylglucosamine residues.

[0242] The term "about" as used herein can mean within 1 or more than 1 standard deviation. Alternatively, "about" can mean a range of up to 10%, up to 5%, or up to 1% of a given value. For example, approximately can mean up to ±10%, ±9%, ±8%, ±7%, ±6%, ±5%, ±4%, ±3%, ±2%, or ±1% of a given value. . compositions

[0243] The polysaccharide components of the compositions may comprise one or more of any type of polysaccharide. They preferably comprise cellulose, xylan, mixed-linked glucan, mannan, xyloglucan, chitin or chitosan or derivatives of any of the aforementioned polysaccharides.

[0244] The composition may comprise various oligosaccharides and in various amounts, depending on the desired properties. Suitably, the composition may comprise at least 20% dry weight, preferably at least 30% dry weight, the cello-oligosaccharides linking a degree of polymerization of two to six and / or the composition may comprise at least 20% dry weight. dry weight, preferably at least 30% by dry weight, the xylo-oligosaccharides having a degree of polymerization of from two to twelve and / or the composition may comprise at least 20% by dry weight, preferably at least 30% by dry weight, having the mixed-linked glucan oligosaccharides have a degree of polymerization of two to five and / or the composition may comprise at least 20% by dry weight, preferably at least 30% by dry weight, the manno-oligosaccharides having a degree of polymerization of two to twelve and / or the composition may comprise at least 20% by dry weight, preferably at least 30% by dry weight, the xyloglucan oligosaccharides having a degree of polymerization of from four to twelve and / or the composition may comprise at least 20% by dry weight, preferably at least 30% by dry weight, the chitooligosaccharides having a degree of polymerization from two to twelve. The expert in the state of the art will understand that the composition can comprise a maximum of 100% by dry weight of the previous oligosaccharides, therefore, the previous modality, where the oligosaccharides are present in at least 20% by dry weight, does not covers all six uses of oligosaccharides.

[0245] In another aspect, provided herein is the use of an oligosaccharide mixture in the formation of a food, cosmetic or nutraceutical product, wherein the oligosaccharide mixture comprises two oligosaccharides selected from the list consisting of: i) cello-oligosaccharides having a degree of polymerization from two to six; ii) xylo-oligosaccharides having a degree of polymerization from two to twelve; iii) mixed-linked glucan oligosaccharides having a degree of polymerization of two to five; iv) manno-oligosaccharides having a degree of polymerization from two to twelve; v) xyloglucan oligosaccharides having a degree of polymerization from four to ten; and / or vi) chito-oligosaccharides having a degree of polymerization of two to twelve, where the two oligosaccharides may be present in a ratio of 1:9 to 9:1, preferably 1:4 to 4:1, more preferably of 2:3 to 3:2, one in relation to the other.

[0246] The amounts of each of the oligosaccharides can vary depending on the desired properties of the resulting food, cosmetic or nutraceutical product. Preferably the two oligosaccharides may be present in a ratio of 1:9 to 9:1, preferably 1:2 to 2:1, more preferably 2:3 to 3:2, relative to one another.

[0247] The oligosaccharide mixture may further comprise a third oligosaccharide and a fourth oligosaccharide. The oligosaccharide mixture may comprise a third oligosaccharide, a fourth oligosaccharide and a fifth oligosaccharide. The oligosaccharide mixture may further comprise a third oligosaccharide, a fourth oligosaccharide, a fifth oligosaccharide and a sixth oligosaccharide. Those oligosaccharides can be selected from the same list as at least two oligosaccharides as provided above.

[0248] Preferred oligosaccharide mixtures of at least two oligosaccharides may comprise cello-oligosaccharides, eg cello-oligosaccharides in combination with xylo-oligosaccharides. A preferable alternative composition may comprise cello-oligosaccharides in combination with manno-oligosaccharides.

[0249] Optionally, oligosaccharide mixtures of at least two oligosaccharides may additionally include a polysaccharide, preferably a cellulosic polysaccharide, such as cellulose or a polysaccharide derivative, preferably a cellulose derivative, such as carboxymethylcellulose or a polysaccharide aggregate, preferably a portion of lignocellulose biomass. Suitably, the ratio in the combination may be 1:100 to 1:1 polysaccharide / polysaccharide derivative / polysaccharide aggregate:oligosaccharide, preferably 1:90 to 1:2, preferably 1:80 to 1: 3, preferably from 1:70 to 1:4 and preferably from 1:60 to 1:5. Therefore, the ratio between the first oligosaccharide, the second oligosaccharide and the polysaccharide can be from 2:2:1 to 30:30:1, preferably approximately 3:3:1. Oligosaccharide combinations

[0250] A composition may comprise a mixture of one or more oligosaccharides. A mixture of oligosaccharides can comprise two forms of oligosaccharides, for example, cello-oligosaccharides and xylo-oligosaccharides. A mixture of oligosaccharides can comprise three forms of oligosaccharides, for example, cello-oligosaccharides, manno-oligosaccharides, and xylo-oligosaccharides. A mixture of oligosaccharides can comprise four forms of oligosaccharides, for example, cello-oligosaccharides, manno-oligosaccharides, mixed-linked glucan oligosaccharides, chito-oligosaccharides, and xylo-oligosaccharides.

[0251] A mixture of oligosaccharides can comprise two forms of oligosaccharide, for example, a first oligosaccharide and a second oligosaccharide. A mixture of oligosaccharides can comprise approximately 5% w / w of a first oligosaccharide and approximately 95% w / w of a second oligosaccharide. A mixture of oligosaccharides can comprise approximately 10% w / w of a first oligosaccharide and approximately 90% w / w of a second oligosaccharide. A mixture of oligosaccharides can comprise approximately 15% w / w of a first oligosaccharide and approximately 85% w / w of a second oligosaccharide. A mixture of oligosaccharides can comprise approximately 20% w / w of a first oligosaccharide and approximately 80% w / w of a second oligosaccharide. A mixture of oligosaccharides can comprise approximately 25% w / w of a first oligosaccharide and approximately 75% w / w of a second oligosaccharide. A mixture of oligosaccharides may comprise approximately 30% w / w of a first oligosaccharide and approximately 70% w / w of a second oligosaccharide. A mixture of oligosaccharides can comprise approximately 35% w / w of a first oligosaccharide and approximately 65% ​​w / w of a second oligosaccharide. A mixture of oligosaccharides can comprise approximately 40% w / w of a first oligosaccharide and approximately 50% w / w of a second oligosaccharide. A mixture of oligosaccharides can comprise 45% w / w of a first oligosaccharide and 55% w / w of a second oligosaccharide. A mixture of oligosaccharides can comprise 50% w / w of a first oligosaccharide and 50% w / w of a second oligosaccharide. A mixture of oligosaccharides can comprise 55% w / w of a first oligosaccharide and 45% w / w of a second oligosaccharide. A mixture of oligosaccharides can comprise 60% w / w of a first oligosaccharide and 30% w / w of a second oligosaccharide. A mixture of oligosaccharides can comprise 65% w / w of a first oligosaccharide and 35% w / w of a second oligosaccharide. A mixture of oligosaccharides can comprise 70% w / w of a first oligosaccharide and 30% w / w of a second oligosaccharide. A mixture of oligosaccharides can comprise 75% w / w of a first oligosaccharide and 25% w / w of a second oligosaccharide. A mixture of oligosaccharides can comprise 80% w / w of a first oligosaccharide and 20% w / w of a second oligosaccharide. A mixture of oligosaccharides can comprise 85% w / w of a first oligosaccharide and 15% w / w of a second oligosaccharide. A mixture of oligosaccharides can comprise 90% w / w of a first oligosaccharide and 10% w / w of a second oligosaccharide. A mixture of oligosaccharides can comprise 95% w / w of a first oligosaccharide and 5% w / w of a second oligosaccharide. In some examples, a first oligosaccharide may be a cello-oligosaccharide and a second oligosaccharide may be a xylo-oligosaccharide. In some examples, a first oligosaccharide may be cello-oligosaccharide and a second oligosaccharide may be manno-oligosaccharide. In some examples, a first oligosaccharide may be a xylo-oligosaccharide and a second oligosaccharide may be a manno-oligosaccharide. Other combinations of a first oligosaccharide and a second oligosaccharide are also within the scope of this disclosure.

[0252] A mixture of oligosaccharides can comprise three forms of oligosaccharides, for example a first oligosaccharide, a second oligosaccharide, and a third oligosaccharide. A mixture of oligosaccharides can comprise approximately 20% w / w of a first oligosaccharide, 40% of a second oligosaccharide, and 40% of a third oligosaccharide w / w. A mixture of oligosaccharides can comprise approximately 30% w / w of a first oligosaccharide, 30% of a second oligosaccharide, and 40% of a third oligosaccharide w / w. A mixture of oligosaccharides can comprise approximately 10% w / w of a first oligosaccharide, 10% of a second oligosaccharide, and 80% of a third oligosaccharide w / w. A mixture of oligosaccharides can comprise approximately 20% w / w of a first oligosaccharide, 20% of a second oligosaccharide, and 60% of a third oligosaccharide w / w. A mixture of oligosaccharides can comprise approximately 20% w / w of a first oligosaccharide, 30% of a second oligosaccharide, and 50% of a third oligosaccharide w / w. In some examples, a first oligosaccharide may be a manno-oligosaccharide, a second oligosaccharide may be a xylo-oligosaccharide, and a third oligosaccharide may be a cello-oligosaccharide. In some examples, a first oligosaccharide may be xyloglucan-oligosaccharide, a second oligosaccharide may be xylo-oligosaccharide, and a third oligosaccharide may be cello-oligosaccharide. Other combinations of a first oligosaccharide, a second oligosaccharide, and a third oligosaccharide are also within the scope of this description.

[0253] A mixture of oligosaccharides can comprise two or more oligosaccharides, a first oligosaccharide and a second oligosaccharide which are different from the first oligosaccharide. For example, the first oligosaccharide can be a xylo-oligosaccharide or a coelo-oligosaccharide or a manno-oligosaccharide or other oligosaccharides as provided herein while the second oligosaccharide can be a xylo-oligosaccharide or a coelo-oligosaccharide or a mannooligosaccharide. or other oligosaccharides not used as the first oligosaccharide. The ratio of a first oligosaccharide to a second oligosaccharide second oligosaccharide second oligosaccharide second oligosaccharide second oligosaccharide second oligosaccharide second oligosaccharide second oligosaccharide can be approximately a mixture can be approximately a mixture can be approximately a mixture can be approximately a mixture may be approximately a mixture may be approximately a mixture may be approximately a mixture may be approximately The relationship of a 1:2. 1:3. 1:4. 1:5. 1:6. 1:7. 1:8. The relationship The relationship The relationship The relationship The relationship The relationship The ratio of a first oligosaccharide first oligosaccharide first oligosaccharide first oligosaccharide first oligosaccharide first oligosaccharide first oligosaccharide to a second oligosaccharide in the mixture can be approximately 1:9.

[0254] The ratio of a first oligosaccharide to a second oligosaccharide in the mixture can be approximately 2:1. The ratio of a first oligosaccharide to a second oligosaccharide in the mixture can be approximately 2:3. The ratio of a first oligosaccharide to a second oligosaccharide in the mixture can be approximately 2:5. The ratio of a first oligosaccharide to a second oligosaccharide in the mixture can be approximately 2:7. The ratio of a first oligosaccharide to a second oligosaccharide in the mixture can be approximately 2:9. The oligosaccharides can be cello-oligosaccharides, manno-oligosaccharides, xylo-oligosaccharides, xyloglucan-oligosaccharides, mixed-linked oligosaccharides, chito-oligosaccharides, or other oligosaccharides as provided herein where the first oligosaccharide is selected to be a different oligosaccharide. to the second oligosaccharide.

[0255] The ratio of a first oligosaccharide to a second oligosaccharide in the mixture can be approximately 3:1. The ratio of approximately 3:2. The ratio of approximately 3:4. The ratio of approximately 3:5. The ratio of approximately 3:7. The ratio of a first oligosaccharide a first oligosaccharide a first oligosaccharide a first oligosaccharide a first oligosaccharide to a second oligosaccharide to a second oligosaccharide to a second oligosaccharide to a second oligosaccharide to a second oligosaccharide in the mixture can be in the mixture can be in the mix can be in mix can be in mix can be approximately 3:8. The oligosaccharides may be cello-oligosaccharides, manno-oligosaccharides, xylo-oligosaccharides, xyloglucan-oligosaccharides, mixed-linked oligosaccharides, chito-oligosaccharides, or other oligosaccharides provided herein where the first oligosaccharide is selected to be a different oligosaccharide than the second. oligosaccharide.

[0256] The ratio of a first oligosaccharide to a second oligosaccharide in an oligosaccharide mixture comprising two or more oligosaccharides can be from 1:9 to 9:1. The ratio of a first oligosaccharide to a second oligosaccharide can be from 1:4 to 4:1. The ratio of a first oligosaccharide to a second oligosaccharide can be from 1:3 to 3:1. The ratio of a first oligosaccharide to a second oligosaccharide can be from 2:3 to 3:2. The oligosaccharides may be cello-oligosaccharides, manno-oligosaccharides, xylo-oligosaccharides, xyloglucan-oligosaccharides, mixed-linked oligosaccharides, chito-oligosaccharides, or other oligosaccharides provided herein where the first oligosaccharide is selected to be a different oligosaccharide than the second. oligosaccharide. Oligosaccharide compositions with varying degrees of polymerization

[0257] The concentration of xylo-oligosaccharides with a degree of polymerization of two in a mixture of xylo-oligosaccharides can be about 2% to about 80% w / w. The concentration of xylooligosaccharides with a degree of polymerization of two can be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18%, 20%, 25% or 30% w / w . The concentration of xylo-oligosaccharides with a degree of polymerization of two can be higher in some cases, for example up to 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75% or 80% w / w.

[0258] The concentration of xylo-oligosaccharides with a degree of polymerization of three in a mixture of xylo-oligosaccharides can be about 2% to about 20% w / w. The concentration of xylooligosaccharides with a degree of polymerization of three can be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18% or 20% w / w.

[0259] The concentration of xylo-oligosaccharides with a degree of polymerization of four in a mixture of xylo-oligosaccharides can be about 5% to about 20% w / w. The concentration of xylooligosaccharides with a degree of polymerization of four can be at least 5%, 8%, 10%, 12%, 15%, 18% or 20% w / w.

[0260] The concentration of xylo-oligosaccharides with a degree of polymerization of five in a mixture of xylo-oligosaccharides can be about 5% to about 20% w / w. The concentration of xylooligosaccharides with a degree of polymerization of five can be at least 5%, 7%, 8%, 10%, 12%, 15%, 18% or 20% w / w.

[0261] The concentration of xylo-oligosaccharides with a degree of polymerization of six in a mixture of xylo-oligosaccharides can be about 5% to about 25% w / w. The concentration of xylooligosaccharides with a degree of polymerization of six can be at least 5%, 8%, 10%, 12%, 15%, 18%, 20% or 25% w / w.

[0262] The concentration of xylo-oligosaccharides with a degree of polymerization of seven in a mixture of xylo-oligosaccharides can be about 2% to about 20% w / w. The concentration of xylooligosaccharides with a degree of polymerization of seven can be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 17% or 20% w / w.

[0263] The concentration of xylo-oligosaccharides with a degree of polymerization of eight in a mixture of xylo-oligosaccharides can be about 1% to about 15% w / w. The concentration of xylooligosaccharides with a degree of polymerization of eight can be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10% or 15% w / w .

[0264] The concentration of xylo-oligosaccharides with a degree of polymerization of nine in a mixture of xylo-oligosaccharides can be about 2% to about 15% w / w. The concentration of xylooligosaccharides with a degree of polymerization of nine can be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10% or 15% w / w .

[0265] The concentration of xylo-oligosaccharides with a degree of polymerization of ten in a mixture of xylo-oligosaccharides can be about 2% to about 15% w / w. The concentration of xylooligosaccharides with a degree of polymerization of ten can be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10% or 15% w / w .

[0266] The concentration of xylo-oligosaccharides with a degree of polymerization of eleven in a mixture of xylo-oligosaccharides can be about 2% to about 15% w / w. The concentration of xylooligosaccharides with a degree of polymerization of eleven can be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10% or 15% w / w .

[0267] The concentration of xylo-oligosaccharides with a degree of polymerization of twelve in a mixture of xylo-oligosaccharides can be about 2% to about 15% w / w. The concentration of xylooligosaccharides with a degree of polymerization of twelve can be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10% or 15% w / w .

[0268] The concentration of cello-oligosaccharides with a degree of polymerization of two in a mixture of cello-oligosaccharides can be about 2% to about 80% w / w. The concentration of oligosaccharide heat with a degree of polymerization of two can be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18%, 20%, 25% or 30% w / p. The concentration of cello-oligosaccharides with a degree of polymerization of two may be higher in some cases, for example, at least 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75 % or 80% p / p.

[0269] The concentration of cello-oligosaccharides with a degree of polymerization of three in a mixture of cello-oligosaccharides can be from about 2% to about 20% w / w. The concentration of celloligosaccharides with a degree of polymerization of three can be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18% or 20% w / w.

[0270] The concentration of cello-oligosaccharides with a degree of polymerization of four in a mixture of cello-oligosaccharides can be about 5% to about 20% w / w. The concentration of celloligosaccharides with a degree of polymerization of four can be at least 5%, 8%, 10%, 12%, 15%, 18% or 20% w / w.

[0271] The concentration of cello-oligosaccharides with a degree of polymerization of five in a mixture of cello-oligosaccharides can be about 5% to about 20% w / w. The concentration of celloligosaccharides with a degree of polymerization of five can be at least 5%, 7%, 8%, 10%, 12%, 15%, 18% or 20% w / w.

[0272] The concentration of cello-oligosaccharides with a degree of polymerization of six in a mixture of cello-oligosaccharides can be from about 5% to about 25% w / w. The concentration of celloligosaccharides with a degree of polymerization of six can be at least 5%, 8%, 10%, 12%, 15%, 18%, 20% or 25% w / w.

[0273] The concentration of manno-oligosaccharides with a degree of polymerization of two in a mixture of manno-oligosaccharides can be from about 2% to about 30% w / w. The concentration of mano-oligosaccharides with a degree of polymerization of two can be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18%, 20%, 25% or 30% w / w .

[0274] The concentration of manno-oligosaccharides with a degree of polymerization of three in a mixture of manno-oligosaccharides can be from about 2% to about 20% w / w. The concentration of mano-oligosaccharides with a degree of polymerization of three can be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18% or 20% w / w.

[0275] The concentration of manno-oligosaccharides with a degree of polymerization of four in a mixture of manno-oligosaccharides can be from about 5% to about 20% w / w. The concentration of mano-oligosaccharides with a degree of polymerization of four can be at least 5%, 8%, 10%, 12%, 15%, 18% or 20% w / w.

[0276] The concentration of manno-oligosaccharides with a degree of polymerization of five in a mixture of manno-oligosaccharides can be from about 5% to about 20% w / w. The concentration of manoligosaccharides with a degree of polymerization of five can be at least 5%, 7%, 8%, 10%, 12%, 15%, 18% or 20% w / w.

[0277] The concentration of manno-oligosaccharides with a degree of polymerization of six in a mixture of manno-oligosaccharides can be about 5% to about 25% w / w. The concentration of manoligosaccharides with a degree of polymerization of six can be at least 5%, 8%, 10%, 12%, 15%, 18%, 20% or 25% w / w.

[0278] The concentration of manno-oligosaccharides with a degree of polymerization of seven in a mixture of manno-oligosaccharides can be from about 2% to about 20% w / w. The concentration of manoligosaccharides with a degree of polymerization of seven can be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 17% or 20% w / w.

[0279] The concentration of manno-oligosaccharides with a degree of polymerization of eight in a mixture of manno-oligosaccharides can be from about 1% to about 15% w / w. The concentration of manoligosaccharides with a degree of polymerization of eight can be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10% or 15% w / w .

[0280] The concentration of manno-oligosaccharides with a degree of polymerization of nine in a mixture of manno-oligosaccharides can be about 2% to about 15% w / w. The concentration of mano-oligosaccharides with a degree of polymerization of nine can be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10% or 15% w / w .

[0281] The concentration of manno-oligosaccharides with a degree of polymerization of ten in a mixture of manno-oligosaccharides can be from about 2% to about 15% w / w. The concentration of mano-oligosaccharides with a degree of polymerization of ten can be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10% or 15% w / w .

[0282] The concentration of manno-oligosaccharides with a degree of polymerization of eleven in a mixture of manno-oligosaccharides can be from about 2% to about 15% w / w. The concentration of mano-oligosaccharides with a degree of polymerization of eleven can be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10% or 15% w / w .

[0283] The concentration of manno-oligosaccharides with a degree of polymerization of twelve in a mixture of manno-oligosaccharides can be about 2% to about 15% w / w. The concentration of mano-oligosaccharides with a degree of polymerization of twelve can be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10% or 15% w / w .

[0284] The concentration of xyloglucan-oligosaccharides with a degree of polymerization of four in a xyloglucan-oligosaccharide mixture can be from about 5% to about 20% w / w. The concentration of xyloglucan-oligosaccharides with a degree of polymerization of four can be at least 5%, 8%, 10%, 12%, 15%, 18% or 20% w / w.

[0285] The concentration of xyloglucan-oligosaccharides with a degree of polymerization of five in a xyloglucan-oligosaccharide mixture can be from about 5% to about 20% w / w. The concentration of xyloglucan-oligosaccharides with a degree of polymerization of five can be at least 5%, 7%, 8%, 10%, 12%, 15%, 18% or 20% w / w.

[0286] The concentration of xyloglucan-oligosaccharides with a degree of polymerization of six in a xyloglucan-oligosaccharide mixture can be from about 5% to about 25% w / w. The concentration of xyloglucan-oligosaccharides with a degree of polymerization of six can be at least 5%, 8%, 10%, 12%, 15%, RR7CCn / l 7Π7 / 3 / ΥΙΛΙ 18%, 20% or 25% w / w.

[0287] The concentration of xyloglucan-oligosaccharides with a degree of polymerization of seven in a xyloglucan-oligosaccharide mixture can be from about 2% to about 20% w / w. The concentration of xyloglucan-oligosaccharides with a degree of polymerization of seven can be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 17% or 20% w / w.

[0288] The concentration of xyloglucan-oligosaccharides with a degree of polymerization of eight in a xyloglucan-oligosaccharide mixture can be from about 1% to about 15% w / w. The concentration of xyloglucan-oligosaccharides with a degree of polymerization of eight can be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10% or 15% p / p.

[0289] The concentration of xyloglucan-oligosaccharides with a degree of polymerization of nine in a xyloglucan-oligosaccharide mixture can be from about 2% to about 15% w / w. The concentration of xyloglucan-oligosaccharides with a degree of polymerization of nine can be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10% or 15% p / p.

[0290] The concentration of xyloglucan-oligosaccharides with a degree of polymerization of ten in a xyloglucan-oligosaccharide mixture can be from about 2% to about 15% w / w. The concentration of xyloglucan-oligosaccharides with a degree of polymerization of ten can be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10% or 15% p / p.

[0291] The concentration of mixed-linked glucan-oligosaccharides with a degree of polymerization of two in a mixed-linked glucan-oligosaccharide mixture can be from about 2% to about 30% w / w. The concentration of mixed linkage glucan-oligosaccharides with a degree of polymerization of two can be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18%, 20%, 25% or 30% p / p.

[0292] The concentration of mixed-linked glucan-oligosaccharides with a degree of polymerization of three in a mixed-linked glucan-oligosaccharide mixture can be from about 2% to about 20% w / w. The concentration of mixed-linked glucan-oligosaccharides with a degree of polymerization of three can be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18% or 20% w / w.

[0293] The concentration of mixed-linked glucan-oligosaccharides with a degree of polymerization of four in a mixed-linked glucan-oligosaccharide mixture can be from about 5% to about 20% w / w. The concentration of mixed-linked glucan-oligosaccharides with a degree of polymerization of four can be at least 5%, 8%, 10%, 12%, 15%, 18% or 20% w / w.

[0294] The concentration of mixed-linked glucan-oligosaccharides with a degree of polymerization of five in a mixed-linked glucan-oligosaccharide mixture can be from about 5% to about 20% w / w. The concentration of mixed-linked glucan-oligosaccharides with a degree of polymerization of five can be at least 5%, 7%, 8%, 10%, 12%, 15%, 18% or 20% w / w.

[0295] The concentration of chito-oligosaccharides with a degree of polymerization of two in a mixture of chito-oligosaccharides can be from about 2% to about 30% w / w. The concentration of chitooligosaccharides with a degree of polymerization of two can be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18%, 20%, 25% or 30% w / w.

[0296] The concentration of chito-oligosaccharides with a degree of polymerization of three in a mixture of chito-oligosaccharides can be from about 2% to about 20% w / w. The concentration of chitooligosaccharides with a degree of polymerization of three can be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18% or 20% w / w.

[0297] The concentration of chito-oligosaccharides with a degree of polymerization of four in a mixture of chito-oligosaccharides can be from about 5% to about 20% w / w. The concentration of chitooligosaccharides with a degree of polymerization of four can be at least 5%, 8%, 10%, 12%, 15%, 18% or 20% w / w.

[0298] The concentration of chito-oligosaccharides with a degree of polymerization of five in a mixture of chito-oligosaccharides can be from about 5% to about 20% w / w. The concentration of chitooligosaccharides with a degree of polymerization of five can be at least 5%, 7%, 8%, 10%, 12%, 15%, 18% or 20% w / w.

[0299] The concentration of chito-oligosaccharides with a degree of polymerization of six in a mixture of chito-oligosaccharides can be from about 5% to about 25% w / w. The concentration of chitooligosaccharides with a degree of polymerization of six can be at least 5%, 8%, 10%, 12%, 15%, 18%, 20% or 25% w / w.

[0300] The concentration of chito-oligosaccharides with a degree of polymerization of seven in a mixture of chito-oligosaccharides can be from about 2% to about 20% w / w. The concentration of chitooligosaccharides with a degree of polymerization of seven can be at least 2%, 4%, 6%, 8%, 10%, 12%, 15%, 17% or 20% w / w.

[0301] The concentration of chito-oligosaccharides with a degree of polymerization of eight in a mixture of chito-oligosaccharides can be from about 1% to about 15% w / w. The concentration of chitooligosaccharides with a degree of polymerization of eight can be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10% or 15% w / w .

[0302] The concentration of chito-oligosaccharides with a degree of polymerization of nine in a mixture of chito-oligosaccharides can be from about 2% to about 15% w / w. The concentration of chitooligosaccharides with a degree of polymerization of nine can be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10% or 15% w / w .

[0303] The concentration of chito-oligosaccharides with a degree of polymerization of ten in a mixture of chito-oligosaccharides can be from about 2% to about 15% w / w. The concentration of chitooligosaccharides with a degree of polymerization of ten can be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10% or 15% w / w .

[0304] The concentration of chito-oligosaccharides with a degree of polymerization of eleven in a mixture of chito-oligosaccharides can be from about 2% to about 15% w / w. The concentration of chitooligosaccharides with a degree of polymerization of eleven can be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10% or 15% w / w .

[0305] The concentration of chito-oligosaccharides with a degree of polymerization of twelve in a mixture of chito-oligosaccharides can be about 2% to about 15% w / w. The concentration of chitooligosaccharides with a degree of polymerization of twelve can be at least 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10% or 15% w / w . Compositions with combinations of polysaccharides and oligosaccharides

[0306] A composition may comprise a combination of polysaccharides and oligosaccharides. The source of polysaccharides in those compositions may contain cellulose, such as plant biomass, eg, the undigested component of partially digested plant biomass, such as the undigested biomass from the same reaction that produces the oligosaccharides. The polysaccharides in the undigested biomass may comprise lignin, polyphenol, cellulose, lignocellulose, or any other polysaccharide, as described herein. In addition, the polysaccharides of the oligosaccharide mixture can be prepared to improve the gastrointestinal tolerance of the oligosaccharide mixture. Consumption of oligosaccharides can cause intestinal distension, including diarrhea, discomfort, and bloating. The compositions described herein may have improved gastrointestinal tolerance such as less or no gastrointestinal discomfort, bloating, diarrhea or distension compared to a commercially available saccharide composition or a saccharide composition comprising primarily monosaccharides and / or disaccharides.

[0307] The concentration of undigested biomass in a composition can be from 1% to 50% w / w. The concentration of undigested biomass in a composition can be from 1% to 5%, 1% to 10%, 1% to 15%, 1% to 20%, 1% to 25%, 1% to 30%, 1% to 35%, 1% to 40%, 1% to 45%, 1% to 50%, 5% to 10%, 5% to 15%, 5% to 20%, 5% to 25%, 5% to 30 %, 5% to 35%, 5% to 40%, 5% to 45%, 5% to 50%, 10% to 15%, 10% to 20%, 10% to 25%, 10% to 30%, 10% to 35%, 10% to 40%, 10% to 45%, 10% to 50%, 15% to 20%, 15% to 25%, 15% to 30%, 15% to 35%, 15% to 40%, 15% to 45%, 15% to 50%, 20% to 25%, 20% to 30%, 20% to 35%, 20% to 40%, 20% to 45%, 20% to 50 %, 25% to 30%, 25% to 35%, 25% to 40%, 25% to 45%, 25% to 50%, 30% to 35%, 30% to 40%, 30% to 45%, 30% to 50%, 35% to 40%, 35% to 45%, 35% to 50%, 40% to 45%, 40% to 50% or 45% to 50% w / w. The concentration of undigested biomass in a composition can be 1%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45% or 50% w / w. The concentration of undigested biomass in a composition can be at least 1%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40% or 45% w / w. The concentration of undigested biomass in a composition can be at most 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45% or 50% w / w.

[0308] The concentration of xylo-oligosaccharides in a composition can be from 1% to 50% w / w. The concentration of xylo-oligosaccharides in a composition can be from 1% to 5%, 1% to 10%, 1% to 15%, 1% to 20%, 1% to 25%, 1% to 30%, 1% to 35%, 1% to 40%, 1% to 45%, 1% to 50%, 5% to 10%, 5% to 15%, 5% to 20%, 5% to 25%, 5% to 30 %, 5% to 35%, 5% to 40%, 5% to 45%, 5% to 50%, 10% to 15%, 10% to 20%, 10% to 25%, 10% to 30%, 10% to 35%, 10% to 40%, 10% to 45%, 10% to 50%, 15% to 20%, 15% to 25%, 15% to 30%, 15% to 35%, 15% to 40%, 15% to 45%, 15% to 50%, 20% to 25%, 20% to 30%, 20% to 35%, 20% to 40%, 20% to 45%, 20% to 50 %, 25% to 30%, 25% to 35%, 25% to 40%, 25% to 45%, 25% to 50%, 30% to 35%, 30% to 40%, 30% to 45%, 30% to 50%, 35% to 40%, 35% to 45%, 35% to 50%, 40% to 45%, 40% to 50% or 45% to 50% w / w. The concentration of xylo-oligosaccharides in a composition can be 1%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45% or 50% w / w. The concentration of xylo-oligosaccharides in a composition can be at least 1%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40% or 45% w / w. The concentration of xylo-oligosaccharides in a composition can be at most 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45% or 50% w / w.

[0309] The concentration of cello-oligosaccharides in a composition can be from 1% to 50% w / w. The concentration of cello-oligosaccharides in a composition can be from 1% to 5%, 1% to 10%, 1% to 15%, 1% to 20%, 1% to 25%, 1% to 30%, 1% to 35%, 1% to 40%, 1% to 45%, 1% to 50%, 5% to 10%, 5% to 15%, 5% to 20%, 5% to 25%, 5% to 30 %, 5% to 35%, 5% to 40%, 5% to 45%, 5% to 50%, 10% to 15%, 10% to 20%, 10% to 25%, 10% to 30%, 10% to 35%, 10% to 40%, 10% to 45%, 10% to 50%, 15% to 20%, 15% to 25%, 15% to 30%, 15% to 35%, 15% to 40%, 15% to 45%, 15% to 50%, 20% to 25%, 20% to 30%, 20% to 35%, 20% to 40%, 20% to 45%, 20% to 50 %, 25% to 30%, 25% to 35%, 25% to 40%, 25% to 45%, 25% to 50%, 30% to 35%, 30% to 40%, 30% to 45%, 30% to 50%, 35% to 40%, 35% to 45%, 35% to 50%, 40% to 45%, 40% to 50% or 45% to 50% w / w. The concentration of cello-oligosaccharides in a composition can be 1%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45% or 50% w / w. The concentration of cello-oligosaccharides in a composition can be at least 1%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40% or 45% w / w. The concentration of cello-oligosaccharides in a composition can be at most 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45% or 50% w / w.

[0310] The concentration of manno-oligosaccharides in a composition can be from 1% to 50% w / w. The concentration of manno-oligosaccharides in a composition can be from 1% to 5%, 1% to 10%, 1% to 15%, 1% to 20%, 1% to 25%, 1% to 30%, 1% to 35%, 1% to 40%, 1% to 45%, 1% to 50%, 5% to 10%, 5% to 15%, 5% to 20%, 5% to 25%, 5% to 30 %, 5% to 35%, 5% to 40%, 5% to 45%, 5% to 50%, 10% to 15%, 10% to 20%, 10% to 25%, 10% to 30%, 10% to 35%, 10% to 40%, 10% to 45%, 10% to 50%, 15% to 20%, 15% to 25%, 15% to 30%, 15% to 35%, 15% to 40%, 15% to 45%, 15% to 50%, 20% to 25%, 20% to 30%, 20% to 35%, 20% to 40%, 20% to 45%, 20% to 50 %, 25% to 30%, 25% to 35%, 25% to 40%, 25% to 45%, 25% to 50%, 30% to 35%, 30% to 40%, 30% to 45%, 30% to 50%, 35% to 40%, 35% to 45%, 35% to 50%, 40% to 45%, 40% to 50% or 45% to 50% w / w. The concentration of manno-oligosaccharides in a composition can be 1%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45% or 50% w / w. The concentration of manno-oligosaccharides in a composition can be at least 1%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40% or 45% w / w. The concentration of manno-oligosaccharides in a composition can be at most 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45% or 50% w / w.

[0311] The concentration of chito-oligosaccharides in a composition can be from 1% to 50% w / w. The concentration of chito-oligosaccharides in a composition can be from 1% to 5%, 1% to 10%, 1% to 15%, 1% to 20%, 1% to 25%, 1% to 30%, 1% to 35%, 1% to 40%, 1% to 45%, 1% to 50%, 5% to 10%, 5% to 15%, 5% to 20%, 5% to 25%, 5% to 30 %, 5% to 35%, 5% to 40%, 5% to 45%, 5% to 50%, 10% to 15%, 10% to 20%, 10% to 25%, 10% to 30%, 10% to 35%, 10% to 40%, 10% to 45%, 10% to 50%, 15% to 20%, 15% to 25%, 15% to 30%, 15% to 35%, 15% to 40%, 15% to 45%, 15% to 50%, 20% to 25%, 20% to 30%, 20% to 35%, 20% to 40%, 20% to 45%, 20% to 50 %, 25% to 30%, 25% to 35%, 25% to 40%, 25% to 45%, 25% to 50%, 30% to 35%, 30% to 40%, 30% to 45%, 30% to 50%, 35% to 40%, 35% to 45%, 35% to 50%, 40% to 45%, 40% to 50% or 45% to 50% w / w. The concentration of chito-oligosaccharides in a composition can be 1%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45% or 50% w / w. The concentration of chito-oligosaccharides in a composition can be at least 1%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40% or 45% w / w. The concentration of chito-oligosaccharides in a composition can be at most 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45% or 50% w / w.

[0312] The concentration of xyloglucan-oligosaccharides in a composition can be from 1% to 50% w / w. The concentration of xyloglucan-oligosaccharides in a composition can be from 1% to 5%, 1% to 10%, 1% to 15%, 1% to 20%, 1% to 25%, 1% to 30%, 1% to 35%, 1% to 40%, 1% to 45%, 1% to 50%, 5% to 10%, 5% to 15%, 5% to 20%, 5% to 25%, 5% to 30 %, 5% to 35%, 5% to 40%, 5% to 45%, 5% to 50%, 10% to 15%, 10% to 20%, 10% to 25%, 10% to 30%, 10% to 35%, 10% to 40%, 10% to 45%, 10% to 50%, 15% to 20%, 15% to 25%, 15% to 30%, 15% to 35%, 15% to 40%, 15% to 45%, 15% to 50%, 20% to 25%, 20% to 30%, 20% to 35%, 20% to 40%, 20% to 45%, 20% to 50 %, 25% to 30%, 25% to 35%, 25% to 40%, 25% to 45%, 25% to 50%, 30% to 35%, 30% to 40%, 30% to 45%, 30% to 50%, 35% to 40%, 35% to 45%, 35% to 50%, 40% to 45%, 40% to 50% or 45% to 50% w / w. The concentration of xyloglucan-oligosaccharides in a composition can be 1%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45% or 50% w / w. The concentration of xyloglucan-oligosaccharides in a composition can be at least 1%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40% or 45% w / w. The concentration of xyloglucan-oligosaccharides in a composition can be at most 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45% or 50% w / w.

[0313] The concentration of mixed-linked glucan-oligosaccharides in a composition can be from 1% to 50% w / w. The concentration of mixed-linked glucan-oligosaccharides in a composition may be 1% to 5%, 1% to 10%, 1% to 15%, 1% to 20%, 1% to 25%, 1% to 30%. , 1% to 35%, 1% to 40%, 1% to 45%, 1% to 50%, 5% to 10%, 5% to 15%, 5% to 20%, 5% to 25%, 5 % to 30%, 5% to 35%, 5% to 40%, 5% to 45%, 5% to 50%, 10% to 15%, 10% to 20%, 10% to 25%, 10% to 30%, 10% to 35%, 10% to 40%, 10% to 45%, 10% to 50%, 15% to 20%, 15% to 25%, 15% to 30%, 15% to 35% , 15% to 40%, 15% to 45%, 15% to 50%, 20% to 25%, 20% to 30%, 20% to 35%, 20% to 40%, 20% to 45%, 20 % to 50%, 25% to 30%, 25% to 35%, 25% to 40%, 25% to 45%, 25% to 50%, 30% to 35%, 30% to 40%, 30% to 45%, 30% to 50%, 35% to 40%, 35% to 45%, 35% to 50%, 40% to 45%, 40% to 50% or 45% to 50% w / w. The concentration of mixed-linked glucanoligosaccharides in a composition can be 1%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45% or 50% w / w. The concentration of mixed-linked glucan-oligosaccharides in a composition can be at least 1%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40% or 45% w / w. The concentration of mixed-linked glucan-oligosaccharides in a composition can be at most 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45% or 50% w / w .

[0314] A composition may comprise polysaccharides and one or more oligosaccharides. The composition may comprise a polysaccharide and a type of oligosaccharide. The composition may comprise a polysaccharide and two forms of oligosaccharides. The composition may comprise a polysaccharide and three forms of oligosaccharides. The composition may comprise a polysaccharide and four forms of oligosaccharides. The composition may comprise one polysaccharide and five forms of oligosaccharides. The oligosaccharides can be xylo-oligosaccharides, coelo-oligosaccharides, manno-oligosaccharides, xyloglucan-oligosaccharides, chito-oligosaccharides, or any other oligosaccharide described herein.

[0315] The composition may comprise about 5% to 50% w / w polysaccharides, as in the undigested biomass type, and about 5% to about 95% w / w oligosaccharides. The polysaccharide composition can be at least about 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45% or 50% w / w w / w. The oligosaccharides in these mixtures can be present in greater than 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90% or 95% w / w. The oligosaccharides can be a mixture of one or more oligosaccharides. For example, a composition may comprise 5% undigested biomass and 50% w / w oligosaccharide mixture as described elsewhere herein.

[0316] The composition may comprise about 5% w / w polysaccharides, as in the undigested biomass type, and about 5% to about 95% w / w oligosaccharides. The oligosaccharides in these mixtures can be present in greater than 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90% or 95% w / w. The oligosaccharides can be a mixture of one or more oligosaccharides. For example, a composition may comprise 5% undigested biomass and 50% w / w oligosaccharide mixture as described elsewhere herein.

[0317] The composition may comprise about 7% w / w polysaccharides, as in the undigested biomass type, and about 5% to about 93% w / w oligosaccharides. Oligosaccharides can form at least 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75% , 80%, 85%, 90% or 93% w / w of those mixtures. The oligosaccharides can be a mixture of one or more oligosaccharides. For example, a composition may comprise 7% undigested biomass and 50% w / w oligosaccharide mixture as described elsewhere herein.

[0318] The composition may comprise about 10% w / w polysaccharides, as in the undigested biomass type, and about 5% to about 90% w / w oligosaccharides. Oligosaccharides can form at least 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75% , 80%, 85% or 90% w / w of these mixtures. The oligosaccharides can be a mixture of one or more oligosaccharides. For example, a composition may comprise 10% undigested biomass and 50% w / w oligosaccharide mixture as described elsewhere herein.

[0319] The composition may comprise about 12% w / w polysaccharides, as in the undigested biomass type, and about 5% to about 95% w / w oligosaccharides. Oligosaccharides can form at least 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75% , 80%, 85% or 88% w / w of those mixtures. The oligosaccharides can be a mixture of one or more oligosaccharides. For example, a composition may comprise 12% undigested biomass and 50% w / w oligosaccharide mixture as described elsewhere herein.

[0320] The composition may comprise about 15% w / w polysaccharides, as in the undigested biomass type, and about 5% to about 85% w / w oligosaccharides. Oligosaccharides can form at least 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75% , 80% or 85% w / w of those mixtures. The oligosaccharides can be a mixture of one or more oligosaccharides. For example, a composition may comprise 15% undigested biomass and 50% w / w oligosaccharide mixture as described elsewhere herein.

[0321] The composition may comprise about 20% w / w polysaccharides, as in the undigested biomass type, and about 5% to about 80% w / w oligosaccharides. Oligosaccharides can form at least 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75% or 80% w / w of those mixtures. The oligosaccharides can be a mixture of one or more oligosaccharides. For example, a composition may comprise 20% undigested biomass and 50% w / w oligosaccharide mixture as described elsewhere herein.

[0322] The composition may comprise about 25% w / w polysaccharides, as in the undigested biomass type, and about 5% to about 75% w / w oligosaccharides. Oligosaccharides can form at least 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70% or 75% w / w of those mixtures. The oligosaccharides can be a mixture of one or more oligosaccharides. For example, a composition may comprise 25% undigested biomass and 50% w / w oligosaccharide mixture as described elsewhere herein.

[0323] The composition may comprise about 30% w / w polysaccharides, as in the undigested biomass type, and about 5% to about 70% w / w oligosaccharides. Oligosaccharides can form at least 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65% or 70% w / w of those mixes. The oligosaccharides can be a mixture of one or more oligosaccharides. For example, a composition may comprise 30% undigested biomass and 50% w / w oligosaccharide mixture as described elsewhere herein.

[0324] The composition may comprise about 40% w / w polysaccharides, as in the undigested biomass type, and about 5% to about 60% w / w oligosaccharides. The oligosaccharides can form at least 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55% or 60% w / w of those mixtures. The oligosaccharides can be a mixture of one or more oligosaccharides. For example, a composition may comprise 40% undigested biomass and 50% w / w oligosaccharide mixture as described elsewhere herein.

[0325] The composition may comprise about 50% w / w polysaccharides, as in the undigested biomass type, and about 5% to about 50% w / w oligosaccharides. Oligosaccharides can form at least 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45% or 50% w / w of those mixtures. The oligosaccharides can be a mixture of one or more oligosaccharides. For example, a composition may comprise 50% undigested biomass and 50% w / w oligosaccharide mixture as described elsewhere herein. Use of the compositions as ingredients

[0326] In some embodiments, the composition is an ingredient. As used herein, "ingredient" is any composition suitable for incorporation into a food, cosmetic, or nutraceutical product, which may include those used directly as the food product itself.

[0327] In some embodiments, the ingredient comprises at least 50%, 60%, 70%, 80%, 90%, 95%, 99%, 99.5% by dry weight of the saccharide present. The ingredient may consist essentially of saccharides. As used herein, "consists essentially of" means that the material (for example, the ingredient) has less than 0.5% dry weight, such as 0.3% dry weight, for example 0.1% dry weight, of other substances .

[0328] The ingredient may comprise a mixture of oligosaccharides as described elsewhere herein. The ingredient can comprise at least two of the oligosaccharides. For example, it can comprise three of the oligosaccharides. It can comprise four oligosaccharides. It can comprise five oligosaccharides. It may comprise six oligosaccharides.

[0329] In some embodiments, the ingredient comprises cello-oligosaccharides, eg, cello-oligosaccharides in combination with xylo-oligosaccharides. An alternative ingredient may comprise cello-oligosaccharides in combination with manno-oligosaccharides.

[0330] The ingredients can be used to prepare finished products. The ingredient may also be treated in some physical or chemical manner prior to or during incorporation into a food, cosmetic, or nutraceutical product. It can be incorporated directly into a product or it can be incorporated into, for example, a dough, cake mix, chocolate mix, or other food product precursors; a base composition for cosmetic; or a nutraceutical and, optionally, cooked or otherwise treated in a manner that may cause a chemical modification, textural change, color change, or other modifications.

[0331] A food, cosmetic or nutraceutical product can be produced from an ingredient described herein. For example, in the food industry the saccharide formulations produced by the present method can be used as sweeteners, fillers, added dietary fiber or humectants. The ingredient can be used as a sugar substitute. The ingredient may be incorporated into cakes, bread or other baked goods or into chocolate or other confectionery such as caramel, fudge, meringue, marmalade, jelly or caramel; or beverages, for example, to provide favorable flavor or color characteristics or to increase dietary fiber content. Or they can be incorporated into animal feed, for example, as an isolated ingredient or by using the enzyme reaction mixture directly as feed.

[0332] In the cosmetics industry, saccharides can be useful as ingredients, since they should improve texture and moisture retention, act as UV absorbing molecules, maintain a gel or cream structure, and / or serve as additive agents. . The compositions described herein can be incorporated into nutraceutical compositions, since the dietary fiber they provide has been shown to promote digestive health, well-regulated intestinal flora, and other wellness benefits. In this context, they can also function as an ingredient in a probiotic drink or other prebiotic or probiotic formulations.

[0333] The compositions or ingredients as described herein can be used to alter one or more properties of the finished product. Those properties include, but are not limited to, sweetness, texture, mouthfeel, clumping, frosting, smoothness, moisture, viscosity, color, hygroscopicity, flavor, bulk, water retention, caramelization, surface texture, crystallization, properties structural and dissolution.

[0334] In some cases, the compositions and / or ingredients described herein can provide a property to a finished product which is comparable to or better than the same property as that provided by a mixture of saccharides comprising primarily monosaccharides and / or or disaccharides. The control composition may be a saccharide commonly used in consumables, for example, a monosaccharide composition such as glucose, fructose, etc., a disaccharide composition such as sucrose, or an artificial sugar composition. The term "comparable" as used herein can mean that the two compositions can be up to 100%, up to 95%, up to 90%, up to 80% identical. For example, comparable can mean that the composition is up to 90% identical to the control composition.

[0335] In some cases, the compositions described herein can be used as sweetening compositions. The sweetening compositions can be used by themselves or as an ingredient in a finished product. The compositions described herein can provide approximately the same level of sweetness or greater sweetness than an identical amount of a control composition where the control composition comprises primarily monosaccharides and / or disaccharides. The compositions described herein can be used to replace the control composition as the sweetener in a finished product. In some cases, the sweetness of a composition may be 5%, 10%, 15%, 20%, 30%, 40%, 50%, 70%, 80%, 90%, or 100% greater than that of an identical amount. of the control composition.

[0336] The compositions described herein can provide a comparable flavor profile or better color profile than an identical amount of a control composition where the control composition comprises primarily monosaccharides and / or disaccharides. The compositions described herein can be used to replace the control composition as a flavor enhancer in a finished product. In some cases, the flavor of a composition may be 5%, 10%, 15%, 20%, 30%, 40%, 50%, 70%, 80%, 90% or 100% greater than that of an identical amount. of the control composition.

[0337] The compositions described herein can provide a comparable texture profile or better texture profile than an identical amount of a control composition where the control composition comprises primarily monosaccharides and / or disaccharides. The compositions described herein can be used to replace the control composition as a texture enhancer in a finished product.

[0338] The compositions described herein can provide a comparable binding profile or better binding profile than an identical amount of a control composition where the control composition comprises primarily monosaccharides and / or disaccharides. The compositions described herein can be used to replace the control composition as a clumping enhancer in a finished product.

[0339] The compositions described herein can provide a comparable glaze profile or better glaze profile than an identical amount of a control composition where the control composition comprises primarily monosaccharides and / or disaccharides. The compositions described herein can be used to replace the control composition as a glaze enhancer in a finished product.

[0340] The compositions described herein can provide comparable moisture or moisture greater than an identical amount of a control composition where the control composition comprises primarily monosaccharides and / or disaccharides. The compositions described herein can be used to replace the control composition to provide moisture in a finished product.

[0341] The compositions described herein can provide a comparable color profile or greater color profile than an identical amount of a control composition where the control composition comprises primarily monosaccharides and / or disaccharides. The compositions described herein can be used to replace the control composition as a color enhancer in a finished product.

[0342] The compositions described herein can provide a comparable dissolution profile or greater dissolution profile than an identical amount of a control composition where the control composition comprises primarily monosaccharides and / or disaccharides. The compositions described herein can be used to replace the control composition as a dissolution enhancer in a finished product. In some cases, the dissolution of a composition may be 5%, 10%, 15%, 20%, 30%, 40%, 50%, 70%, 80%, 90%, or 100% greater than that of an identical amount. of the control composition.

[0343] The compositions described herein can provide comparable mouthfeel or better mouthfeel than an identical amount of a control composition where the control composition comprises primarily monosaccharides and / or disaccharides.

[0344] The compositions described herein can provide comparable viscosity or viscosity better than an identical amount of a control composition where the control composition comprises primarily monosaccharides and / or disaccharides.

[0345] The compositions described herein can provide comparable hygroscopicity or better hygroscopicity than an identical amount of a control composition where the control composition comprises primarily monosaccharides and / or disaccharides. In some cases, the hygroscopicity of a composition may be 5%, 10%, 15%, 20%, 30%, 40%, 50%, 70%, 80%, 90%, or 100% greater than that of an identical amount. of the control composition.

[0346] The compositions described herein can provide better water retention or water retention than an identical amount of a control composition where the control composition comprises primarily monosaccharides and / or disaccharides. In some cases, the water retention of a composition can be 5%, 10%, 15%, 20%, 30%, 40%, 50%, 70%, 80%, 90% or 100% greater than that of a identical amount of control composition.

[0347] The compositions described herein can provide a lower calorie composition than an identical amount of a control composition where the control composition comprises primarily monosaccharides and / or disaccharides. In some cases, the calorie count of a composition may be 5%, 10%, 15%, 20%, 30%, 40%, 50%, 70%, 80%, 90%, or 100% less than an identical amount. of the control composition.

[0348] The compositions described herein can provide a lower glycemic index than an identical amount of a control composition where the control composition comprises primarily monosaccharides and / or disaccharides. In some cases, the glycemic index of a composition may be 5%, 10%, 15%, 20%, 30%, 40%, 50%, 70%, 80%, 90%, or 100% less than an identical amount of the control composition.

[0349] The compositions described herein can provide a comparable volume or greater volume than an identical amount of a control composition where the control composition comprises primarily monosaccharides and / or disaccharides.

[0350] The compositions described herein can provide comparable caramelization or greater caramelization than an identical amount of a control composition where the control composition comprises primarily monosaccharides and / or disaccharides.

[0351] The compositions described herein can provide a comparable surface texture or better surface texture than an identical amount of a control composition where the control composition comprises primarily monosaccharides and / or disaccharides.

[0352] The compositions described herein can provide comparable crystallization or better crystallization than an identical amount of a control composition where the control composition comprises primarily monosaccharides and / or disaccharides.

[0353] The compositions described herein can provide comparable structural properties as an identical amount of a control composition where the control composition comprises primarily monosaccharides and / or disaccharides.

[0354] The compositions described herein may provide less aftertaste compared to an identical amount of a control composition where the control composition comprises primarily monosaccharides and / or disaccharides.

[0355] Different oligosaccharide compositions may have improved dissolution profiles, hygroscopicity profiles, and flavor profiles compared to oligosaccharides used alone.

[0356] The compositions or ingredients as described herein can be used to increase the fiber content of a finished product such as a food product or a nutraceutical. The compositions can provide a higher level of fiber in the finished product compared to an identical amount of a control composition where the control composition comprises primarily monosaccharides and / or disaccharides. In some cases, the compositions can improve the fiber content of the finished product without adversely affecting any other properties such as taste, sweetness, mouthfeel, texture, clumping, or any other properties described herein. In some cases, the fiber content of a composition may be 5%, 10%, 15%, 20%, 30%, 40%, 50%, 70%, 80%, 90% or 100% greater than that of a identical amount of control composition.

[0357] The ingredients can be used to alter the properties of a finished product such as a food or nutraceutical or cosmetic product. To alter the properties of the finished product, the finished product may additionally comprise a polysaccharide, preferably a cellulosic polysaccharide, such as cellulose or a polysaccharide derivative, preferably a cellulose derivative, such as carboxymethylcellulose or a polysaccharide aggregate, preferably a portion of lignocellulosic biomass. . Suitably, the finished product may comprise from greater than 0% to 40% dry weight polysaccharide, polysaccharide derivative or added polysaccharide, preferably greater than 1% to 30% dry weight polysaccharide, polysaccharide derivative or polysaccharide aggregate, preferably from more than 5% to 25% by dry weight of polysaccharide, polysaccharide derivative or aggregated polysaccharide, preferably from more than 10% to 20% by dry weight of polysaccharide, polysaccharide derivative or aggregated polysaccharide.

[0358] The concentration of a composition comprising polysaccharides and a mixture of oligosaccharides in a finished product can be anywhere from 0.1% to 40% w / w. The concentration of a composition comprising polysaccharides and a mixture of oligosaccharides in a finished product can be about 0.1% up to about 0.5%, about 0.1% to about 1%, about 0.1% to about 5%, about 0.1% to about 10%, about 0.1% to about 15%, about 0.1% to about 20%, about 0.1% to about 25%, about 0.1% up to about 30%, about 0.1% up to about 35%, about 0.1% up to about 40%, about 0.5% up to about 1%, i about 0.5% up to about d( to 5%, about 0.5% up to about 10%, about 0.5% up to about 15%, about 0.5% up to about 20%, about 0.5% up to about 25%, about 0.5% up to about 30%, about 0.5% up to about 35%, about 0.5% up to about 40%, approximately 1% to approximately 5%, approximately 1% to approximately 10%, approximately 1% to approximately 15%, approximately 1% to approximately 20%, approximately 1% to approximately 25%, approximately 1% up to about 30%, about 1% up to about 35%, about 1% up to about 40%, about 5% up to about 10%, . about 5% to about 15%, about 5% to about 20%, about 5% to about 25%, about 5% to about 30%, about 5% to about 35%, about from 5° / 5 to approximately 40%, approximately 10% to approximately 15%, approximately 10% to approximately 20%, approximately 10% to approximately 25%, approximately 10% to approximately 30%, approximately 10% to approximately 35% , about 10% to about 40%, about 15% to about 20%, about 15% to about 25%, about 15% to about 30%, about 15% to about 35%, about 15% to about 40%, about 20% to about 25%, about 20% to about 30%, about 20% to about 35%, about 20% to about 40%, about 25% to about 30%, about 25% to about 35%, about 25% up to about 40%, about 30% up to about 35%, about 30% up to about ¿ 10% or about 35% up to approximately 40% w / w. The concentration of a composition comprising polysaccharides and a mixture of oligosaccharides in a finished product can be about 0.1%, about 0.5%, about 1%, about 5%, about 10%, about 15%, about 20%, about 25%. %, about 30%, about 35%, or about 40% w / w. The concentration of a composition comprising polysaccharides and a mixture of oligosaccharides in a finished product can be at least 0.1%, 0.5%, 1%, 5%, 10%, 15%, 20%, 25%, 30% or 35%. p / p. The concentration of a composition comprising polysaccharides and a mixture of oligosaccharides in a finished product can be at most 0.5%, 1%, 5%, 10%, 15%, 20%, 25%, 30%, 35% or 40%. % p / p. Enzymatic Reactions

[0359] A step of the method of forming or manufacturing the composition can be an enzymatic reaction, in which one or more enzymes in a suitable reaction vessel together with one or more food products, which can be soluble or insoluble in water and a suitable solvent.

[0360] A variety of enzymes may be suitable for use in the enzymatic reaction. Any enzyme that produces oligosaccharides when acted on a polysaccharide-containing food product may be suitable, and it is within the ability of one skilled in the art to select suitable enzymes. Preferably, the enzymatic reaction comprises a cellulase, an endo-glucanase, a cellobiohydrolase, a lytic polysaccharide monooxygenase (LPMO), a lichenase, a xyloglucan endoglucanase (XEG), a mannanase, a chitinase and / or a xylanase.

[0361] More preferably, the enzymatic reaction comprises a cellulosic preparation of a species, such as Trichoderma reesei, which may be purified and / or pre-treated and / or may be supplemented with one or more additional enzymes, for example by adding a beta-glucanase. (SEQ ID NO: 14), a beta-xylanase (SEQ ID NO: 16) and a cellobiohydrolase or a beta-glucanase, a beta-xylanase, an LPMO and a cellobiohydrolase or an LPMO and a xylanase or an LPMO, a xylanase and a lichenase. Each enzyme can be provided to the enzymatic reaction as a purified enzyme, a semi-purified mixture derived from some natural source or culture in the laboratory, in the form of a microbial strain designed to produce the enzyme, or in any other manner. Fusions of those enzymes, either with other enzymes or with non-enzymatic modules such as carbohydrate binding modules (CBMs), are also contemplated within each respective term, for example, an LPMO fused to a CBM, a xylanase fused to a CBM or a xylanase fused to an LPMO.

[0362] As used herein, "cellulase" refers to an enzyme having or a group of enzymes having collectively hydrolytic activity against cellulose, for example, an enzyme preparation containing endo-1,4-beta-glucanase activities, cellobiohydrolase and / or beta-glucosidase. These enzymes may be capable of cleaving glycosidic bonds in one or more forms of cellulose, including the cellulose found in plant biomass. In doing so, they can produce products including glucose and cello-oligosaccharides.

[0363] As used herein, "cellobiohydrolase" refers to an enzyme that has hydrolytic activity against cellulose and produces primarily cellobiose as a product. Cellobiose is a disaccharide and is a cello-oligosaccharide. These enzymes are capable of cleaving glycosidic bonds in one or more forms of cellulose, including the cellulose found in plant biomass. Preferably the cellobiohydrolases are from the family of GH6 and GH7 enzymes, such as cellobiohydrolase 12 and 13 from Aspergillus niger (SEQ ID NOs: 20 and 21) more preferably, Cel6A or Cel7A enzymes derived from Trichoderma reesei (SEQ ID NOs: 10 and 11 ).

[0364] As used herein, beta-glucosidase refers to an enzyme that has hydrolytic activity against cellulose and produces mainly glucose as a product. These enzymes are capable of cleaving glycosidic bonds in one or more forms of cellulose, including the cellulose found in plant biomass. Preferred beta-glucosidases include Trichoderma reesei GH3 beta-glucosidases (SEQ ID NO: 22).

[0365] As used herein, "lytic polysaccharide monooxygenase and LPMO" refer to a class of enzymes capable of oxidatively cleaving polysaccharides using a copper-comprising moiety and using an oxygen source, such as a dioxygen molecule, peroxide, or any other source of oxygen; and a suitable reducing agent. Therefore, when an LPMO is used, the enzymatic reaction can be carried out under aerobic conditions. Suitable reducing agents are not particularly limited, but examples include ascorbic acid, gallic acid, cysteine, NADH, NADPH, pyrogallol, dithiothreitol, cyanoborohydrides, borohydrides, photosynthetic pigments, lignin, lignols, a combination of cellobiose and cellobiose dehydrogenase. Although the person skilled in the art knows a wide variety of photosynthetic pigments that can be used, thylakoids and purified fractions or chlorophyllin are preferred and light can be supplied. Preferably, the LPMOs are selected from the following families: AA9, AA10, AA11, AA13, AA14, and AA15. More preferably, the LPMO is PaLPMO9E (SEQ ID NO: 1) and LPMO AA9 originally isolated from the ascomycete fungi Podospora anserina. Still more preferably, the LPMO is a Trichoderma reesei AA9 LPMO (SEQ ID NO: 25).

[0366] Aerobic conditions may comprise the addition of oxygen, which may be provided by aerating the substrate mixture with an oxygen-containing gas, such as air. Aeration can be accomplished by introducing oxygen-containing air bubbles into aqueous substrate mixtures by various systems, such as an air injector, aeration frit, membrane system, or internal loop air lift reactor. . Preferably, the concentration of molecular oxygen in the enzymatic reactions is from about 4 mg / L to about 14 mg / L.

[0367] Another exemplary enzyme is a lichenase, which may be selected from the GH5, GH7, GH8, GH9, GH12, GH16, GH17 or GH26 families, preferably a GH16 enzyme, more preferably a GH16 enzyme derived from Bacillus subtilis (SEQ ID NO:2). The enzyme may be capable of acting on, for example, mixed-linkage glycans, which are glycans that comprise a mixture of β-1,3 and β-1,4 linkages and can cleave them into β-1,4 glycosidic linkages. In the preferred case in which lichenase acts on a mixed-linked glucan, the β-glucans produced can largely fall within the size range of 3 to about 7 residues, so that they are particularly useful in the food industries. food, cosmetics and nutraceuticals. Mixed-linked glucans are abundant in members of the grass and horsetail families and therefore grass-based raw materials such as straw have high levels of mixed-linked glucan and can be usefully acted upon with the lichenases. Preferred lichenases include Bacillus subtilis lichenase GH5 (SEQ ID NO: 2).

[0368] Another alternative enzyme is a xylanase, which can act on, for example, raw materials comprising a xylan backbone. The xylanase can be, for example, a glucuronoxylanase, an arabinoxylanase or a glucuronoarabinoxylanase. The enzyme can be active on a variety of polymers having a xylan backbone, such as glucuronoxylan, arabinoxylan, and glucuronoarabinoxylan. These polymers are abundant in a number of plant-derived raw materials, for example, hardwood and softwood may comprise appropriate polysaccharides, with hardwood often comprising glucuronoxylan and softwood often comprising arabinoglucuronoxylan. Preferred xylanases include GH5 xylanases from Ruminiclostridium thermocellum (SEQ ID NO: 3) and Gonapodya prolifera (SEQ ID NO: 4) and, GH30 xylanases from Dickeya chrysanthemi (SEQ ID NO: 5), Bacillus subtilis (SEQ ID NO: 6) and Bacteroides ovatus (SEQ ID NO: 7) and Trichoderma reesei (SEQ ID NO: 15 and 16).

[0369] Another alternative enzyme is a mannanase, which can act on, for example, raw materials comprising a mannan skeleton. The mannanase can be, for example, a mannanase, a glucomannanase, a galactomannanase or a galactoglucomannanase. The enzyme can be active on a variety of polymers having a mannan backbone, such as mannan, glucomannan, galactomannan, or galactoglucomannan. Those polymers are abundant in various plant-derived raw materials, for example hardwood and softwood may comprise appropriate polysaccharides. Preferred mannanases include the GH5 mannanases from Trichoderma reesei (SEQ ID NO: 17) and Aspergillus niger (SEQ ID NO: 19) and a GH26 mannanase from Aspergiilus niger (SEQ ID NO: 18).

[0370] Other enzymes include xyloglucanases and xyloglucan endoglucanases (XEG), which are produced by numerous organisms, including plant pathogenic microbes. Xyloglucanases and XEGs may be able to act on xyloglucan, a hemicellulosic β-1,4 glucan chain abundant in the primary cell wall of higher plants, which is decorated with xylose, some of the xylose residues being further decorated with others. residues, such as galactose. When the appropriate xyloglucanases or XEGs act on the xyloglucan, the product may comprise xyloglucan oligosaccharides having a backbone of a length useful in the food, cosmetic and nutraceutical industry. Preferred xyloglucanases include a GH5 xyloglucanase from Bacteroides ovatus (SEQ ID NO: 8) and, a GH74 xyloglucanase from Trichoderma reesei (SEQ ID NO: 9).

[0371] The enzymes used in those enzymatic reactions may have a sequence which has at least 70%, 75%, 80%, 85%, 90%, 95% or up to 100% identity with one of SEQ ID Nos: 1-25. The enzymes used herein may be functional equivalents of enzymes described herein or functional equivalents of SEQ ID Nos: 1-25.

[0372] The enzymatic reaction can take place in solution and / or suspension or in a suitable reaction vessel. At an appropriate temperature or temperature protocol for the particular combination of enzyme and starting material, the reaction may be allowed to proceed for a certain amount of time (eg, a predetermined amount of time), until the product has reached a desired concentration. or until some other requirement has been satisfied.

[0373] As used herein, "slurry" refers to a composition comprising at least two immiscible phases, for example, a solid and a liquid phase, where the weight of the solid phase may be, as a percentage of the weight of the composition, in the range from 0.5% to 30%, preferably from 1% to 20%, more preferably from 2% to 15%, even more preferably from 3% to 10%. The suspension may comprise a suitable solvent, which is preferably water.

[0374] To ensure optimal contact between the enzymes and the raw material, the reaction mixture can be stirred, either constantly or at intervals. Agitation may take the form of (i) rhythmic movement of the entire reaction vessel, (ii) a fan or other agitation device, (iii) a bubble stimulator, or any other suitable agitation method.

[0375] The enzymatic reaction may be a microbial fermentation. The reaction temperature and time may be suitable for the growth of the microbial organism used. The microbial organism can be genetically altered to produce an enzyme suitable for the production of an oligosaccharide composition. The microbe can be, for example, a bacterium, for example Escherichia coli, or a fungus, such as Saccharomyces cerevisiae or Trichoderma reesei.

[0376] In some embodiments, a suitable expression vector may be used to modify the target microorganism so that it produces an enzyme or mixture of enzymes as described elsewhere herein. When desired, the expression vector, which may be a plasmid or any other nucleic acid capable of inducing enzyme production, may comprise one or more of the following regulatory sequences to control expression of the exogenous enzyme: a heat shock gene, regulatory sequences of a toxicity gene, regulatory sequences of a spore formation gene, or any other suitable regulatory sequence.

[0377] The enzymatic reaction can be carried out at a temperature or temperature protocol appropriate for the enzymes and substrates used. For example, the enzymatic reaction can be carried out at a constant temperature in the range of 10°C to 100°C, preferably 20°C to 80°C, more preferably 40°C to 60°C. If the enzymatic reaction takes the form of a microbial fermentation, the temperature may be appropriate for that, for example the enzymatic reaction may involve the growth of E. coli and / or the temperature may be substantially constant and about 37°C.

[0378] The pH of the solution or suspension can affect the activity of the enzymes. Control of pH can help ensure that the enzymatic reaction proceeds at a proper rate. The enzymatic reaction can take place at a pH in the range of 2 to 10, preferably 3 to 8, more preferably 4 to 6.

[0379] The enzymatic reaction may be allowed to proceed for a certain period of time before optionally being quenched and the product isolated or otherwise collected. This period of time can be from 1 minute to 6 days and is preferably from 0.5 days to 5 days, more preferably from 16 hours to 96 hours. The reaction can alternatively be allowed to proceed until no further catalysis occurs.

[0380] One or more of the raw materials added to the enzymatic reaction may comprise polysaccharides. Those polysaccharides could have been produced by a separate reaction proceeding simultaneously or substantially simultaneously in the reaction vessel. Polysaccharides present in the enzymatic reaction can be partially cleaved by enzymes into useful oligosaccharides, leaving partially cleaved or uncleaved polysaccharides, which may include, but are not limited to, cellulose, xylan (as glucuronoxylan, arabinoxylan, or glucuronoarabinoxylan), mannan (as glucomannan, galactomannan or galactoglucomannan), mixed-linked glucan, xyloglucan chitin, chitosan or lignocellulose.

[0381] The enzymatic reaction may be allowed to proceed until there is from 5% to 75% of remaining undigested polysaccharide-containing raw materials, preferably 5% to 70%, preferably 5% to 65%, more preferably from 5% to 55% or more preferably from 10% to 50%. This can be monitored or verified by reducing final assays such as the anthrone assay and / or by chromatographic methods such as thin layer chromatography and / or high performance anion exchange chromatography.

[0382] Any substance comprising appropriate polysaccharides can form part of the raw material. Since the food, cosmetic and nutraceutical industries generally use a wide variety of oligosaccharides, suitable polysaccharides to take part in the enzymatic reaction are not particularly limited. Raw materials suitable for producing the oligosaccharide profile may comprise, for example, cellulose, lignocellulose, chitin, chitosan, xylan (as glucuronoxylan, arabinoxylan and glucuronoarabinoxylan) and / or mannan (as glucomannan, galactomannan or galactoglucomannan), however, contemplates any raw material on which action can be taken. Preferably the raw materials comprise sugar cane, corn stover, corn cob, wheat bran, wheat straw, hardwood or softwood.

[0383] The raw materials comprising those polysaccharides are also not particularly limited, since most plant matter is rich in those polymers. Thus, the feedstock may comprise plant biomass such as grains, grain straw, bean pods, seed coats, and / or other seed materials; algae; corn stover, straw, bagasse, miscanthus, sorghum residues, switchgrass, bamboo and / or other monocot tissues; Water hyacinth, leaf tissue, roots and / or other vegetative matter; hardwood, hardwood chips, hardwood pulp, softwood, softwood chips, softwood pulp, paper, paper pulp, paperboard and / or other wood-based raw materials; crab shells, squid biomass, shrimp shell and / or other marine biomass and / or any combination of appropriate raw materials. Preferably, the raw material comprises wheat straw or wood. Since any given natural raw material is likely to comprise a mixture of different polysaccharides, it will sometimes be the case that a mixture of different enzymes is beneficial. That mixture may comprise one or more of any other enzyme. For example, such a mixture may comprise an LPMO with an endo-glucanase, a xylanase with a lichenase, a cellobiohydrolase with a mannanase, or an endo-glucanase with a cellobiohydrolase, in which the enzyme partners are present in molar ratios, preferably 1 : 100 to 100: 1. In addition, since many suitable raw materials are recalcitrant, pretreatment of the raw material is contemplated.

[0384] As used herein, "pretreatment" is any process which allows the raw material to be acted upon more easily by means of enzymes inherent in the enzymatic reaction step. The pretreatment may occur before the enzymatic reaction and may comprise treatment with acid by, for example, sulfuric acid, phosphoric acid or trifluoroacetic acid; alkaline treatment by, for example, potassium hydroxide, sodium hydroxide or fiber expansion with ammonia; heat treatment by, for example, hot water, hot steam or hot acid; ionic liquid treatment and related technologies; Alcell pulping and related technologies; supercritical solvent, such as supercritical water treatment; and / or enzymatic treatment by, for example, a hydrolase, lyase or LPMO or any mixture of the above processes.

[0385] After the enzyme reaction has progressed to a desired point, one or more of the oligosaccharides and one or more of the polysaccharides of the enzyme reaction mixture are separated. This process can be effected in a variety of ways depending on the composition of the biomass used and the specificity of the enzymes used. Since the reaction mixture will often comprise a mixture of soluble oligosaccharides and insoluble polysaccharides, the reaction mixture can be filtered to remove insoluble matter and prepare the obtained soluble oligosaccharide for further processing.

[0386] When used herein or not otherwise qualified, "soluble", "solubility" and its grammatical variants refer to solubility in water.

[0387] Oligosaccharides can also be prepared from polysaccharides in a number of ways. They can be isolated on the basis of solubility, such that a soluble saccharide composition is only extracted for further processing and / or isolated chromatographically to produce a composition with a narrow band of oligosaccharide chain lengths. Isolation can, for example, be based on precipitation, size exclusion chromatography, ion exchange chromatography or filtration, ultrafiltration or nanofiltration. In the event that solubility-based isolation is carried out, the profile of saccharides present in the isolated composition will depend on the original enzymatic reaction, since different polysaccharides decrease in solubility with length at different rates or percentages.

[0388] Further processing of all or part of the oligosaccharides produced to produce products prior to incorporation into a food, cosmetic or nutraceutical product is also contemplated. This treatment can further comprise any chemical, physical or enzymatic steps, such as reduction, preferably reductive amination where appropriate; oxidation, caramelization, modification with a Schiff base or via the Maillard reaction or by any combination of those steps and can provide different products that have properties which are improved for the desired purpose. For example, the caramelization properties, calorific value, flavor and color can be modified. Oligosaccharides can also be purified, for example, through precipitation, size exclusion chromatography, ion exchange chromatography, or filtration, ultrafiltration, or nanofiltration.

[0389] Further treatment of all or part of the polysaccharide fraction produced to produce products with improved properties prior to incorporation into a food, cosmetic or nutraceutical product is also contemplated. This further treatment can comprise any chemical, physical or enzymatic steps, such as alkylation or acid treatment. Polysaccharides can also be purified, for example, through precipitation, size exclusion chromatography, ion exchange chromatography, or filtration, ultrafiltration, or nanofiltration.

[0390] After modification and / or optional purification of the oligosaccharide and polysaccharide fractions, all or part of the fractions are then combined in a ratio of 1:100 to 1:1 polysaccharide:oligosaccharide preferably from 1:10 to 1:1, preferably from 1:90 to 1:2, preferably from 1:80 to 1:3, preferably from 1:70 to 1:4 or preferably from 1:60 to 1:5 The specific ratio may depend on the desired properties of the final ingredient as well as the modifications and purifications that have been applied to the fractions. It may not be required to recombine all of the oligosaccharide and polysaccharide isolated from the enzymatic reaction. An example of a composition that can be generated by recombination of oligosaccharides is shown in Figure 1. As shown in Figure 1, the composition can have one or more oligosaccharides, where each type of oligosaccharide can have oligosaccharides with varying degrees of polymerization.

[0391] The fraction can be recombined in a variety of ways, for example, by mixing a solution comprising all or part of the oligosaccharide fraction and a solution and / or suspension comprising all or part of the polysaccharide fraction, both of which can furthermore spray-dried, freeze-dried, or otherwise condensed. Fractions can also be recombined by mixing a dry form comprising all or part of the oligosaccharide fraction produced by spray-drying, freeze-drying or condensation or in some other way, with a dry form comprising all or part of the polysaccharide fraction, produced by spray drying, freeze drying or condensation in some other way.

[0392] The oligosaccharide components of the final composition may comprise one or more of any type of oligosaccharide. It preferably comprises cello-oligosaccharides, xylo-oligosaccharides, mixed-linked glucan oligosaccharides, manno-oligosaccharides, xyloglucan oligosaccharides or chito-oligosaccharides or derivatives of any of the aforementioned oligosaccharides.

[0393] Any dry or liquid composition can be considered a suitable ingredient to be incorporated into a food, cosmetic or nutraceutical product at any stage of this process. This includes compositions that may be considered intermediate during the method, such as a composition formed after recombining the oligosaccharide and polysaccharide fractions prior to any further purification, optimization, drying or dissolution or any other of those steps, as well as including the final composition obtained from from the method.

[0394] As described herein, the dry compositions can be formed by methods well known in the art such as spray drying and / or lyophilization. The dry compositions can be dissolved in a solution of various liquids including, water, syrups, pastes, solvents, alcohols, etc., to form the liquid composition component suitable for incorporation into a food, cosmetic or nutraceutical product. Liquid compositions may be particularly useful in foods that require a smooth texture such as caramel, chocolate, and yogurt.

[0395] After modification and / or optional purification of the oligosaccharide and polysaccharide fractions, all or part of the fractions can then be recombined at a ratio of 1:100 to 1:1 polysaccharide:oligosaccharide, preferably from 1:10 to 1:1, preferably from 1:90 to 1:2, preferably from 1:80 to 1:3, preferably from 1:70 to 1:4 or preferably from 1:60 to 1:5. The specific ratio may depend on the desired properties of the final ingredient as well as the modifications and purifications that have been applied to the fractions.

[0396] Once a composition of oligosaccharide products suitable for the application is considered to be obtained and further treatment and / or isolation is optionally carried out, the derivation of a food, cosmetic or nutraceutical product from the composition can provide a wide array of potential uses. Ingredients as described herein may be useful in applications in which oligosaccharides, sugars, bulk sweeteners, low intensity sweeteners, or other related food ingredients are conventionally used.

[0397] In some embodiments, a method of producing a food, cosmetic or nutraceutical product ingredient is disclosed. The ingredient may comprise one or more oligosaccharides and one or more polysaccharides. The method may comprise the steps of: (a) forming one or more oligosaccharides and one or more polysaccharides by enzymatic reaction, the enzymatic reaction comprising the step of bringing into contact, in a solution or suspension, one or more polysaccharide-cleaving enzymes and one or more raw materials, where one or more raw materials includes sugar cane, sugar cane bagasse, corn stover, corn cob, wheat bran, wheat straw, hardwood, softwood, cellulose, chitin, chitosan, xylan, xyloglucan, bond glucan mixed, mannan or lignocellulose; (b) separating one or more of the oligosaccharides and one or more of the polysaccharides from the enzymatic reaction mixture; and then (c) recombining one or more of the oligosaccharides and one or more of the polysaccharides to form the ingredient. One or more oligosaccharides may comprise cello-oligosaccharides, xylo-oligosaccharides, mixed-linked glucan oligosaccharides, manno-oligosaccharides, xyloglucan oligosaccharides or chito-oligosaccharides or derivatives of any of the aforementioned oligosaccharides.

[0398] The polysaccharide-cleaving enzymes may be a cellulase, xylanase, xyloglucanase, endoglucanase, cellobiohydrolase, mannanase, lichenase or a polysaccharide liquid monooxygenase (LPMO), preferably selected from the group consisting of AA9, AA10, AA11, AA13, AA14 and AA15. The polysaccharide-cleaving enzyme can be prepared from T. reesei fungi and / or the enzymatic reaction proceeds until there is 5-75% of undigested polysaccharide-containing raw materials remaining, preferably 5-65%, more preferably 5- fifty%.

[0399] One or more polysaccharides may comprise cellulose, xylan, mannan, mixed-linked glucan, chitin, chitosan or lignocellulose. The polysaccharide-containing raw material can be pre-treated with acid, alkali, heat, pressure and / or enzymatic treatment. The polysaccharide-cleaving enzymes may be operably linked to a catalytic or non-catalytic module, where preferably the polysaccharide-cleaving enzymes may be operatively linked to a non-catalytic module and the non-catalytic module is a carbohydrate binding module.

[0400] In this embodiment, after separation of one or more of the oligosaccharides and one or more of the polysaccharides, one or more of the oligosaccharides and one or more of the polysaccharides can be: purified; and / or undergo a chemical, physical or enzymatic treatment, such as reduction, oxidation, caramelization or Maillard reaction; and / or can be recombined by combining a spray dried oligosaccharide powder with a dried polysaccharide powder.

[0401] In some embodiments, the ingredient comprises three or more oligosaccharides of different molecular weights, where the method may comprise forming the three or more oligosaccharides by an enzymatic reaction, the enzymatic reaction comprising the step of contacting, in a solution or suspension, one or more enzymes that cleave polysaccharides and one or more raw materials.

[0402] The polysaccharide-containing raw material may comprise plant biomass, preferably sugar cane, corn stover, corn cob, wheat bran, wheat straw, hardwood, softwood, cellulose, chitin, chitosan, xylan, xyloglucan , mixed-linked glucan, mannan, or lignocellulose.

[0403] At least one of the polysaccharide cleaving enzymes may comprise a cellulase, xylanase, xyloglucanase, endo-glucanase, cellobiohydrolase, mannanase, lichenase or a lytic polysaccharide monooxygenase (LPMO) enzyme and the polysaccharide cleaving enzyme may be prepared from fungi T. reesei.

[0404] The composition may comprise monosaccharides at <5% w / w of the total oligosaccharide component (comprising glucose, xylose and / or mannose), disaccharides at >20% w / w of the total oligosaccharide component (comprising cello- , xylo- and / or manno-oligosaccharides), trisaccharides at > 5% w / w of the total oligosaccharide component (comprising cello-, xylo- and / or manno-oligosaccharides) and tetrasaccharides at > 2% w / w of the component total oligosaccharide (comprising celo-, xylo- and / or manno-oligosaccharides).

[0405] The polysaccharide-containing raw material can be pre-treated with acid, alkali, heat, pressure and / or enzymatic treatment. The polysaccharide cleaving enzymes may be operatively linked to a catalytic or non-catalytic module, preferably where the polysaccharide-cleaving enzyme is operatively linked to a non-catalytic module and the non-catalytic module is a carbohydrate binding module.

[0406] Oligosaccharides can be purified; and / or undergo a chemical, physical or enzymatic treatment, such as reduction, oxidation, caramelization or Maillard reaction; and / or are recombined by combining a spray dried oligosaccharide powder with a dried polysaccharide powder. EXAMPLES Example 1 - Improved dissolution of a combined cello-oligosaccharide and xylooligosaccharide composition.

[0407] The combination of cellobiose with xylo-oligosaccharide improves the dissolution of the xylo-oligosaccharides in the jam. 1. Bring 280g of strawberries to a boil in a saucepan. 2. After heating, the strawberries were mixed. 3. Added 5 g of powdered xylo-oligosaccharides or 10 g of a 50:50 mixture of powdered xylo-oligosaccharides and cellobiose to the mixture. 4. After being left for 1 minute, the powder was mixed into the jam. 5. The xylo-oligosaccharide mixture formed a clump which was difficult to mix in the blended strawberries, whereas the xylo-oligosaccharide and cellobiose mixture dispersed quickly in the jam and did not form any clumps. Example 2 - Improved dissolution of oligosaccharide blends in water. [0 408] The dissolution of xylo-oligosaccharides in water is enhanced when mixed with other oligosaccharides such as cello-oligosaccharide, manno-oligosaccharide and mixed-linked glucan oligosaccharides (MLGOs). 1. 50 mg xylo-oligosaccharide powder was (a) left alone or (b) mixed with 10 mg cellobiose, (c) mixed with 10 mg MLGOs, or (d) mixed with 10 mg manno- oligosaccharides. 2. 0.5 ml of water was added and the tubes were incubated at room temperature for 5 minutes until the water had completely wetted the powder. 3. Each tube was then shaken at high speed for 30 seconds. 4. One undissolved pellet remained in the xylo-oligosaccharide tube only (a), which was absent from all others, while no pellets remained in all other tubes (b-d). Example 3: Baked goods with enhanced characteristics [0 409] Combinations of cellobiose (celL), xylo-oligosaccharides (XOS) and cellulose produce biscuits with improved characteristics 1. Mixed together 40g all-purpose flour, 1 / 8 teaspoon bicarbonate of soda and 1 / 16 teaspoon salt. 2. 1 oz unsalted butter, half a large egg yolk, and 1 / 4 teaspoon vanilla extract were beaten with 20 g oligosaccharide blend (comprising xylo-oligosaccharides and / or celk) and optionally added 6 g polysaccharide of cellulose to the mix. Four oligosaccharide mixtures were tested: 100% xylo-oligosaccharides, 67% xylo-oligosaccharides; 33% celk, 33% xylo-oligosaccharides; 67% celk and 100% celk. 3. Mixed 30g of chocolate chips into the mix. 4. 40g balls were baked for 15 minutes at 350°F (176.66°C).

[0410] Without cellulose, the xylo-oligosaccharide-only cookies melted very quickly and formed crunchy cookies that were too thin, and the celk-only cookies were dry and crumbly, as shown in Figure 1. Cookies with combinations of celk and xylo-oligosaccharides maintained their structure better and looked more like cookies. Of the biscuits containing cellulose polysaccharide, all developed properties except the biscuit with celE-cellulose, which was too crumbly. Figure 2 shows the cookies fresh from the oven (a of Figure 2) and halved after a cooling period (b of Figure 2). When cut, cookies with combinations of oligosaccharide types or oligosaccharide-polysaccharide combinations maintained their structure better. Cookies with combinations of cellobiose and xylo-oligosaccharides had better structure and mouthfeel than those produced using only one type of oligosaccharide. In conclusion, oligosaccharide combinations and oligosaccharide-polysaccharide combinations work better as sugar substitutes in cookies than individual oligosaccharides. Example 4 - Improved sweetness

[0411] Demonstration of improved sweetness of combinations of cello-oligosaccharide combinations and xylo-oligosaccharide combinations 1. Five oligosaccharide solutions were prepared: to. 40 mg / mL xylo-oligosaccharide b. 80 mg / mL xylo-oligosaccharide c. 120 mg / mL cellobiose d. 120 mg / mL cellobiose, 40 mg / mL xylo-oligosaccharide and. 120 mg / mL cellobiose, 80 mg / mL xylo-oligosaccharide 2. Eleven participants were asked to taste 2 mL samples of the solutions sequentially (a) - (e). Before each tasting, the participants rinsed their mouths with water and after each tasting they were asked to assign a numerical value to the sweetness of the solution. The first solution in which they could taste sweetness was arbitrarily assigned a 1, and subsequent solutions were assigned a number based on the factor by which they were sweeter than the previous one. Values ​​were standardized to 1 for comparison. [0 412] As shown in Figure 3, the results show a synergistic impact of sweetness in solution with combinations of cellobiose and xylo-oligosaccharides compared to solution with cellobiose or xylo-oligosaccharides alone. Example 5 - Improved solubility of cellobiose when combined with xylo-oligosaccharides [0 413] 1. Cellobiose solutions / suspensions at concentrations of 20-320 mg / mL were shaken for 30 seconds alone (a of Figure 4), in the presence of half the concentration of xylo-oligosaccharides (b of Figure 4). Figure 4) or the same concentration of xylo-oligosaccharides (c of Figure 4). [0 414] 2. Easier dissolution at higher concentrations was allowed through the presence of xylooligosaccharides (eg, at 80 mg / mL). Example 6 - Modification of the hygroscopicity of oligosaccharide powder by modifying the compositions [0 415] The compositions are to be used in a wide range of food, cosmetic or nutraceutical applications, therefore requiring that the hygroscopicity for each application may vary. The aim of this example was to prove that hygroscopicity can be tailored by altering oligosaccharide compositions. 1. Compositions of 5 g oligosaccharides (cellobiose, 4:1 cellobiose:x¡lo-ol¡gosaccharide, 3:2 cellobiose:x¡lo-ol¡gosaccharide, 2:3 cellobiose:xylo-ol) were incubated. ¡gosaccharide, 1:4 cellobiose:x¡lo-oligosaccharide, xylo-oligosaccharide) for 10 hours at 25°C in 100% humidity. 2. After incubation, oligosaccharide samples were cut using a paring knife to demonstrate water capture. The cellobiose and cellobiose:xylo-oligosaccharide 4:1 samples effectively resisted water absorption, while the other samples absorbed more and more water, as shown in Figure 5. This shows that the The hygroscopicity of the composition can be modified to the desired level in order to satisfy the requirements of this application. Example 7 - Baked goods made using undigested polymeric cellulose [0 416] Undigested polymeric cellulose from the hydrolase reaction can perform functionally in cakes as well as untreated polymeric cellulose. 1. 10 g of microcrystalline cellulose were incubated for 36 hours at 37°C in 400 mL of solution containing 2 mg of cellobiohydrolase I GH7 (Trichoderma longibrachiatum), 5 mg of cellulase GH12 (Aspergillus niger) and 0.3 mg of cellobiohydrolase II GH6 (microbial) (all purchased from Megazyme, Ireland) with constant stirring at 800 rpm. 2. After the reaction, the oligosaccharide profile was analyzed by thin layer chromatography showing 41% degradation of the polymeric cellulose into cello-oligosaccharides comprising mainly cellobiose with some cellotriose, cellotetraose and glucose (shown in Figure 6) . 3. The cello-oligosaccharide mixture was separated from the undigested cellulose via filtration and both were dried. 4. Undigested cellulose from the reaction was heated at 100°C for 1 hour in 1M NaOH before washing with water until neutral and dried. 5. 2 g of dried cello-oligosaccharide mixture was mixed with 2 g of dried undigested cellulose from the reaction or 2 g of microcrystalline cellulose. 6. The two samples were creamed with 4g unsalted butter, before mixing in 4g egg and then 4g flour. 7. Added 4g semi-sweet chocolate chips to mixer. 8. Mini muffins were baked at 37°C for 10 minutes. 9. The cakes cooled and cut in half. The results showed that the dried undigested cellulose from the cellulosic reactions functioned identically to microcrystalline cellulose in the cake structure. Example 8 - Baked goods made using undigested polymeric lignocellulose [04 17] Undigested polymeric lignocellulose from the partial excision of corn cob was added to the cake mix without diminishing the cake properties. 1. 10 g of dried corn cob was grated into very fine pieces, ground into a slurry using a pestle and pestle, and incubated at 100°C for 30 minutes. 2. The suspension was then incubated for 36 hours at 37°C in 400 mL of solution containing 1.6 mL of T. reesei cellulase extract. 3. After the reaction, the oligosaccharide profile was analyzed by thin layer chromatography showing a 68% degradation of polymeric lignocellulose into oligosaccharide comprising mainly cellobiose with some xylose and glucose. 4. The oligosaccharide mixture was separated from the undigested lignocellulose via filtration and dried. 5. Three samples (4 g dry oligosaccharide blend; 2 g dry oligosaccharide blend plus 2 g dry undigested lignocellulose; and 4 g dry undigested lignocellulose) were churned with 4 g unsalted butter, prior to mix in 4 g of egg and then 4 g of flour. 6. Mini muffins were baked at 37°C for 10 minutes. 7. The cakes cooled and cut in half. As shown in Figure 7, the results showed that the undigested lignocellulose from the cellulosic reactions alone gives poor structural support to the cake. However, in combination with oligosaccharides, undigested lignocellulose gives comparable support to the cake structure. Example 9 - Undigested polymeric lignocellulose baked goods from the partial cleavage of mahogany wood, wheat bran and poplar wood. [0 418] Undigested polymeric lignocellulose from the partial cleavage of mahogany, wheat bran, and poplar wood works better in cakes than fresh mahogany, wheat bran, and poplar wood. 1. 10 g of dry mahogany wood, wheat bran and poplar wood were ground into a slurry using a mortar and pestle and incubated at 100°C for 30 minutes. 2. The mahogany suspension was incubated for 36 hours at 37°C in 400 ml of solution containing 1.6 ml of T. reesei cellulase extract and 2 mg of Mannanase GH26 ({Cellvibrío japonicas', purchased from Megazyme, Ireland) . The wheat bran suspension was incubated for 36 hours at 37°C in 400 ml of solution containing 1.6 ml of T. reesei cellulase extract. The poplar suspension was incubated for 36 hours at 37°C in 400 ml of solution containing 2 mg cellobiohydrolase I GH7 (Tríchoderma longibrachiatum), 5 mg cellulase GH12 (Aspergillus niger), 0.3 mg cellobiohydrolase II GH6 (microbial) (all purchased from Megazyme, Ireland), 10 mg Aspergillus or / zae xylanase (purchased from Sigma). 3. After the reaction, the oligosaccharide profile was analyzed by thin layer chromatography showing 68% degradation of polymeric lignocellulose into oligosaccharide comprising mainly cellobiose with some xylose and glucose. 4. The oligosaccharide mixture was separated from the undigested lignocellulose via filtration and dried. 5. For each of the three types of lignocellulose, 2 g of dried oligosaccharide mixture was mixed with 1 g of dried undigested polysaccharide from the reaction or 1 g of fresh lignocellulose. For each of the three types of lignocellulose, the two 3g saccharide compositions were churned with 3g unsalted butter, before mixing in 3g egg and then 3g flour. 6. Mini muffins were baked at 37°C for 10 minutes. 7. The cakes were cooled and analyzed. As shown in Figure 8, the results showed that fresh lignocellulose was less well incorporated into the cake structure than undigested lignocellulose recombined from enzymatic reactions. In the first case, the various pieces of lignocellulose were conspicuous in the mahogany cakes and wheat bran less than in the poplar cake. In contrast, lignocellulose pieces were hardly noticeable in cakes containing recombinant undigested lignocellulose from enzymatic reactions. Example 10: Gastrointestinal tolerance [0 419] The addition of polymeric cellulose to cellobiose-xylo-oligosaccharide compositions improves gastrointestinal tolerance. [0 420] The compositions are for use in a wide range of food products, ideally up to levels comparable to the average Western dietary sugar consumption (-80 g / day). It is known that, at these levels, oligosaccharides, such as xylo-oligosaccharides, can cause gastrointestinal bloating, including diarrhea, discomfort, and bloating. For xylo-oligosaccharides, the highest tolerated dose is 12 g / day. The aim of this example was to test whether the addition of different polysaccharides to the oligosaccharide preparation prior to consumption would increase the gastrointestinal tolerance of the oligosaccharides, eg by tracing gastric emptying, allowing larger volumes to be comfortably consumed. 1. The experiments were carried out on 2 healthy male volunteers aged 22 and 31. 2. For 17 days, each volunteer consumed an average of 30 g of test oligosaccharides containing cellobiose and xylo-oligosaccharides at ratios of 0:1 to 4:1. The maximum consumption in a single day was 50 g and the minimum was 20 g. 3. One volunteer reported diarrhea on day 2 and severe diarrhea on day 17. The second volunteer reported minor discomfort and bloating on a few days. 4. Over the next 12 days, each volunteer consumed an average of 70 g of test saccharides comprising cellobiose and xylo-oligosaccharides at ratios of 0:1 to 4:1, supplemented with microcrystalline cellulose or carboxymethylcellulose at 5-33% of the total test saccharide. The maximum consumption in a single day was 110 g and the minimum was 40 g. 5. Gastrointestinal symptoms were not observed.

[0421] This confirmed that concomitant consumption of polysaccharides with oligosaccharides improves tolerance and allows comfortable consumption of much larger amounts of oligosaccharides and at levels comparable to sugar consumption in the average Western diet (-80 g / day). Example 11 - Moisture content

[0422] Four different compositions were prepared by mixing individual saccharide powders and undigested biomasses. Sample 1 comprises 15% undigested biomass mixed with 45% xylo-oligosaccharide and 40% w / w cellobiose. Sample 2 comprises 50% xylo-oligosaccharide mixed with 50% w / w cellobiose. Sample 3 comprises 10% xylo-oligosaccharide mixed with 90% w / w cellobiose. Sample 4 comprises 90% xyloolygosaccharide mixed with 10% w / w cellobiose.

[0423] Test method TES-AC-097 (UKAS) was used to measure moisture content. In this method the sample was heated at 70°C in a vacuum chamber overnight and the weight loss was measured. The moisture content results are provided in Table 1 below. Sample 1 had the highest moisture content while Sample 3 had the lowest. Samples 2 and 4 had a moisture content intermediate between those two extremes and had a similar moisture content to each other. The effect of humidity on the flow capacity of particles can vary depending on the nature of the material. When the particles absorb water, they can become cohesive and flow properties can be adversely affected. The highest moisture content was found in Sample 1 and may provide improved characteristics such as clumping, moisture, etc. in baked goods. Table 1. Moisture content of powders (TES-AC-097 (UKAS)) Sample number Moisture content (g / 1 OOg) Sample 1 4.01 Sample 2 1.2 Sample 3 0.7 Sample 4 1.4 Example 12 - Digi Eye Images

[0424] Samples from Example 11 were used and color images were captured using a Digi Eye system (Verivide). This instrument comprises an imaging cabinet with controlled D65 lighting conditions and a camera. Diffuse lighting, fixed magnification, and consistent presentation conditions were used for all images. Figure 9 shows the color calibrated Digi Eye images for all samples. Imaging results show that Sample 1 had a different color due to the presence of biomass compared to the oligosaccharide mixtures in Samples 2, 3, and 4. Example 13 - Color Analysis

[0425] Color measurements for the samples of Example 11 were taken in triplicate using a CM-5 instrument (Konica Minolta) according to method TES-CM-126. Samples were transferred to a glass Petri dish and averaged color measurements were made over a 30 mm diameter surface area in reflectance mode using D65 illumination and 10° observation.

[0426] Color measurements were recorded using the CIELAB color space, three coordinates (L*, a*, b*) were associated with each color:

[0427] L*: Lightness (where L*=0 is black and L*=100 is white) is as shown in Figure 10C.

[0428] a*: The position along an axis from green to red (where positive a* values ​​indicate redness and negative a* values ​​indicate greenness) is as shown in Figure 10A.

[0429] b*: The position along an axis from blue to yellow (where positive b* values ​​indicate yellowness and negative b* values ​​indicate blues) is as shown in Figure 10B.

[0430] The four samples all had L*, a*, b* values ​​significantly different from each other. Sample 1 is the most different as shown by the color differences ΔΕ in Table 2. Sample 3 had the whitest color, white being defined by the values ​​of L*, a*, b* 100, 0, 0 , respectively. Sample 1 had the darkest color and had the strongest red and yellow color. Sample 1 also showed the widest confidence interval due to non-uniformity of the dust with some dark and light particles. The color differences ΔΕ between all samples are greater than 1, representing a visually perceptible color difference. In summary, the color of Sample 1 was the most different from the other samples and Sample 3 was the closest to a white color. Table 2: Table of color differences ΔΕ between samples Sample 1 Sample 2 Sample 3 Sample 4 Blank Sample 1 - 20.13 22.77 17.34 27.28 Sample 2 20.13 - 2.99 3.25 7.30 Sample 3 22.77 2.99 - 6.23 5.00 Sample 4 17.34 3.25 6.23 - 10.24 Blank 27.20 1.0 7.4 Example 14- Hygroscopicity measurements

[0431] Approximately 5 g of each sample from Example 11 was weighed onto aluminum foil discs and covered with film. Seven holes are made in the film cover to allow moisture to enter the disc to prevent contamination from airborne debris or stray dust. The samples were stored in a room at controlled temperature and humidity (20°C and 70% relative humidity) and the weight change of the samples was measured after 24 and 48 hours. Each sample was measured in duplicate. The results of hygroscopicity measurements as shown in Figure 11 show that all samples had a tendency to pick up moisture from the atmosphere at 20°C and 70% relative humidity. Sample 3 had the lowest moisture content to start with and picked up less moisture than the other samples. The trend in the plot of sample 3 suggests that the moisture uptake reached equilibrium or was very close to equilibrium with the surrounding atmosphere. This sample did not agglutinate after 48 hours. Sample 1 had the highest moisture content and absorbed moisture at a faster rate than Sample 3, which is unexpected. The moisture uptake rate of sample 1 was similar to that of samples 2 and 4. After 48 hours, sample 1 had formed some lumps. Samples 2 and 4 had an intermediate moisture content between samples 1 and 3 and absorbed moisture from the atmosphere at a similar rate to each other up to 24 hours. Sample 4 absorbed more moisture between 24 and 48 hours compared to Sample 2. Sample 3 did not show any lumping, but Sample 4 had lost its particulate nature and formed a viscous liquid. It could be described as deliquescent.

[0432] Hygroscopicity measurements were repeated on samples that had been dried overnight at 70°C under vacuum. This was to ensure that the historical moisture absorbed by the samples was removed and dried when the hygroscopicity test began. It was surprising to report that after drying sample 1 was in the form of hard lumps of various sizes and difficult to break. The clumps were broken up and the powder sieved through a 500 pm sieve to obtain free flowing particles from the sample. Samples 2-4 were free flowing powders after drying. The percentage moisture gained is given in Figure 6 and as before sample 3 absorbed the least amount of moisture from the atmosphere during the 96 hour period. Sample 4 absorbed the largest amount of moisture in the same period and changed to a viscous liquid as found in the first study. The rate of moisture uptake by sample 4 was the fastest of the other three samples. Sample 1 absorbed more moisture than Sample 2, but the rate of moisture uptake appears to be similar for these two samples. Example 15 - Cohesive force of powders

[0433] The cohesive force describes a resistance to the internal flow of the powder, which depends on the adhesive forces between the particles. The measurements for the samples carried out in Example 11 were carried out with an Anton Paar MCR MCR102 Rheometer equipped with a Power Cell, a powder fluidizer with a mass flow controller (Fluidization Set Scientific) and a two-blade stirrer. . The cohesive force was determined with the two-blade stirrer from the torsion recorded during the measurement and a geometry-specific factor. The method consists of two steps: during the first interval, residual influences from previous powder handling are erased. This is known as the pressure drop method. This was achieved by fully fluidizing the sample for 60 seconds. During the second interval, a constant rotational speed of 8 rpm was set while the volumetric flow was zero. The cohesive force S in Pa was calculated using linear regression on the last 20 data points.

[0434] Examples of cohesive strength traces obtained from samples 2 to 4 are shown in Figure 12. Analysis of the traces is given in Table 3. The cohesive strength of samples 2 and 3 was significantly less than that of sample 4. The higher value of sample 4 indicates greater cohesive forces between the particles. This could be due to different particle sizes and particle size distributions and thus different cohesive forces. Sample 4 also had the highest bulk density, suggesting a higher interparticle interaction and this may also be a contributing factor to the higher cohesive force. Sample 1 was not measured since it could not be fluidized. This suggests that the cohesive strength of this powder was high and could be due to the high moisture content of this sample, as well as other factors. Table 3. Cohesion force of dust samples. Sample number Cohesive Strength (Pa) Sample 1 Did not fluidize Sample 2 207.1 ±4.6 Sample 3 217.5±2.6 Sample 4 380.5±7.6 Example 16 - Viscosity

[0435] Four viscosity measurements were made, 2 solutions, comprising a 1:2 and 2:1 ratio of cellobiose and xylo-oligosaccharides. Samples were tested using a Brookfield HDB VE roto-viscometer using standard test procedures, a 400 mL sample is taken into a tall beaker to ensure no vessel effects occur. The instrument is operated according to the manufacturer's instructions regarding intervals. Rotoviscometer using spindle code 61, spindle speed 100 rpm and at 22°C (see Figure 13). Example 17 - Cream Cheese Glaze Using Oligosaccharide Blends

[0436] 7g butter and 21g cream cheese were combined. 50 g of icing sugar or pre-made Cell2 / XOS mix were mixed. The results are shown in Figure 14.

[0437] When Cell2 alone was used, the glaze structure is very dry and lumpy and as a result it is impossible to maintain a proper glaze structure and function as a glaze properly. As Cell2 is replaced by XOS in 10% increments, the structure becomes increasingly capable of sticking together. Between about 50:50 and about 20:80 Cell2:XOS w / w ratios the texture of the frosting composition is similar to when sugar is used and has a very robust cream cheese frosting consistency. Between about 50:50 and about 20:80 ratios of Cell2:XOS w / w the surface appearance of the glaze compositions is similar to when using sugar and has a smooth, glossy surface, retaining structure as it does when sugar is used. As the mix approaches and reaches 100% XOS, the texture becomes increasingly thick and lumpy and / or crystallizes when the XOS is not properly incorporated into the glaze and the surface is unable to maintain the whipped appearance. of the glaze. Acceptable Cell2:XOS w / w ratio ranges for cream cheese frosting include 50:50 to 20:80 with the optimum being 30:70. Example 18 - Meringue prepared using oligosaccharide mixtures

[0438] The product was prepared as follows: 1. Beat 30 g of egg whites until foamy. 2. Add 30 g sugar or previously prepared Cell2 / XOS mix at half time. 3. Beat until stiff.

[0439] The results are shown in Figure 15. When Cell2 is used alone, the meringue structure is dry, dull and brittle and as a result, is unable to retain a proper meringue structure and properly functional as a meringue. As Cell2 is replaced by XOS in 10% increments, the structure becomes increasingly capable of holding together. Between the ratios of approximately 70:30 and approximately 10:90 of CelhíXOS p / p, the texture of the meringue composition is similar to when sugar is used and it has a robust meringue consistency. Between about 70:30 and about 10:90 Cel^XOS w / w ratios, the surface appearance of the meringue compositions is similar to when using sugar and has a smooth, glossy surface that retains the structure as it does when sugar is used. As the blend approaches and reaches 100% XOS, the texture becomes progressively thinner and the surface becomes shinier. Acceptable Cell2:XOS w / w ratio ranges for meringue include 70:30 to 10:90, with 30:70 being optimal. Example 19: Chocolate Chip Muffin / Pancakes Using Oligosaccharide Blends

[0440] The products were prepared as follows: 1. Combine 64g flour, 3 / 4 teaspoon baking powder, 1 / 8 teaspoon salt and 25g sugar or previously prepared Cell2 / XOS mix. 2. Separately combine 45 g milk, 17 g sunflower oil and 13 g egg. 3. Mix the wet ingredients with the dry ones. 4. Incorporate 30 g chocolate chips. 5. Weigh 55 g of dough per muffin. 6. Bake 12 minutes in an oven previously heated to 170°C.

[0441] The results are shown in Figure 16. When Cell2 alone is used, the muffin structure is dry, dense, lumpy and easily crumbly as a result it is unable to retain a proper muffin structure and function as a muffin properly. The surface is not uniformly brown and more wrinkled and lumpy than with sugar. As the Celh is replaced by the XOS in 10% increments, the structure becomes more and more capable of holding together. Between about 90:10 and about 10:90 Cel^XOS w / w ratios, the texture of the muffin compositions is similar to that when sugar is used and has a smooth, cakey, chewy consistency, is capable of It retains moisture better and has more rise and color like sugar. Between the ratios of about 90:10 and about 10:90 Cell2:XOS p / p, the surface appearance of the muffin compositions is similar to when using sugar: it browns more easily and has a more similar wrinkled structure. to the cake

[0442] As the mix approaches and reaches 100% XOS, the texture becomes increasingly thick and dense and the surface becomes excessively brown and does not present the typical wrinkled / cracked structure of a muffin surface, forming in instead a solid film-like surface. Acceptable Cell2:XOS w / w ratio ranges for muffins / pancakes include 90:10 to 10:90 with the optimum being 60:40 and 40:60. Example 20: Peanut butter cookies made using oligosaccharide mixtures

[0443] The products were made as follows: 1. Cream together 14g butter and 23g sugar or a previously prepared Cell2 / XOS mixture. 2. Add 7 g of egg and 0.7 g of vanilla extract and combine well. 3. Add 15g peanut butter and mix until combined. 4. Mix 20 g of flour, 0.35 g of baking powder and 0.35 g of baking soda. 5. Weigh 20 g of dough and roll into a ball. 6. Bake 9 minutes in a preheated oven at 160°C.

[0444] The results are shown in Figure 17. When CelL is used alone, the cookie structure is very dry and dense since Celh does not incorporate well into the dough. As a result, the composition is unable to retain the proprietary structure of a cookie. When Celk is used alone, the surface is also too light in color and not brown enough. As Celk is replaced by XOS in 10% increments, the structure becomes increasingly capable of holding together. Between about 30:70 and about 10:90 Cell2:XOS w / w ratios, the texture of the cookie compositions is similar to that when sugar is used and has a leathery, lumpy consistency. Between about 30:70 and about 10:90 Cell2:XOS w / w ratios, the surface appearance of the cookie compositions is similar to when sugar is used and has a cracked, wrinkled, evenly browned surface that retains the structure as it does when using sugar. As the mix approaches and reaches 100% XOS, the surface becomes too dark and pitted, the shape is distributed unevenly and with partial burns at the edges, and the texture becomes increasingly thick, lumpy, and granular as that the XOS does not properly incorporate into the cookie and sometimes forms clumps that will not separate easily. Acceptable Cell2:XOS w / w ratio ranges for cookies include from about 30:70 to about 10:90, with the optimum being between about 20:80 and about 10:90. Example 21: Jams made using mixtures of oligosaccharides

[0445] The products were made as follows: 1. Combine 60g raspberries and 30g sugar or previously prepared Celh / XOS mixes in a small saucepan. 2. Bake at medium low heat until reaching the string stage.

[0446] The results are shown in Figure 18. When Celk is used alone, the jam structure is dry, gritty, dull, dense and solid and unable to retain the proper jam structure and function as a jam properly.

[0447] As Celk is replaced by XOS the 10% increment, the structure becomes more and more able to hold together and retain moisture. Between the intervals of about 50:50 and about 10:90 of Cell2:XOS p / w the texture of the jam composition is similar to when using sugar and has a moist, smooth and smooth consistency that flows easily and can be dispersed . Between the ratios of about 50:50 and about 10:90 of Celk:XOS p / p, the surface appearance of the jam composition is similar to when using sugar and has a smooth, shiny surface like when using sugar. . As the mixture approaches and reaches 100% XOS, the texture becomes increasingly thin and translucent and the XOS does not properly incorporate into the jam and sometimes forms clumps that will not separate easily. Acceptable Cell2:XOS w / w ratio ranges for jam include from about 50:50 to about 10:90, with the optimum being about 30:70 to about 10:90. Example 22: Ice cream made using mixtures of oligosaccharides

[0448] A recipe that can be used to prepare this product is the following: 1. Place the ice cream maker insert in the freezer at least one day before making the ice cream. 2. Heat 284g double cream, 300g whole milk and 57.5g sugar or previously prepared Celh / XOS mix in a medium saucepan covered with steam. 3. Beat together 60g egg yolks and 57.5g sugar or previously prepared Celh / XOS mix until light in color. 4. Pour about 1 / 3 of the steamy cream mixture into the egg mixture. Combine and pour back into the tray. 5. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon. 6. Chill custard overnight. 7. Pour the custard into the ice cream maker and blend for 10-30 minutes. 8. Scoop into a container and freeze at least 3 hours before serving.

[0449] 100% Celh is expected to be very opaque, thick and grainy and 100% XOS is expected to be shiny, lumpy with crystallized XOS and very runny. A combination of the two is expected to hold up well, be smooth, and have the appropriate amount of shine. Example 23: Chocolate made using mixtures of oligosaccharides

[0450] A recipe that can be used to prepare these products is as follows: 1. Combine 700g cocoa mass, 50g cocoa butter and 250g sugar or the previously prepared CelI2 / XOS mixture over moderate heat until the sugar or previously prepared CelI2 / XOS mixture melts and everything is melted. combine well. 2. Temper the chocolate and use as needed.

[0451] 100% Celh is expected to be dry, lumpy and matte. XOS at 100% is expected to be fluid, shiny, and glassy / clumpy. A combination of the two is expected to result in a glossy chocolate with the appropriate density and texture. Example 24: Fruit pate made using prepared oligosaccharide mixtures

[0452] A recipe that can be used to prepare these products is as follows: 1. Bring 500 g of fruit purée to a boil. 2. Combine 100 g of sugar or the previously prepared Celh / XOS mix with 12.5 g of pectin powder. 3. Add the dry mix to the puree and bring to a boil, whisking continuously. 4. Add 200 g of sugar or the previously prepared CelU / XOS mixture and bring to a soft stage (112°C - 116°C). 5. Remove from heat and add 5 g of lemon juice. 6. Pour into a paper-lined mold. 7. See that it hardens before removing from the tray. 8. Cut into pieces.

[0453] Cell2100% is expected to be matte, dry, opaque and lumpy. XOS at 100% is not expected to cure properly and will be shiny and translucent (or come up to temperature). A combination of the two is expected to result in a fruit pate that is smooth, rubbery / sticky and slightly translucent. Example 25: Soft candies made using oligosaccharide blends

[0454] A recipe that can be used to prepare these products is the following: 1. In a saucepan, cook 250 g of sugar or the Cell2 / XOS mixture, previously prepared, 250 g of double cream and 125 g of glucose to 112°C. 2. Remove from heat and add 65g soft butter. 3. Cook further to firm ball stage (118-120°C). 4. Pour into a paper-lined fudge tray and let cool. 5. Once cool, cut small pieces.

[0455] 100% CelE is expected to be dry, matte and lumpy. 100% XOS is not expected to cure properly and be shiny and crystalline / lumpy (or come up to temperature). A combination of the two is expected to result in a soft chewy candy that is slightly shiny. Example 26: Jams made using oligosaccharide mixtures

[0456] A recipe that can be used to prepare these products is the following: 1. Place 25g gelatine in 180g water in a mixer bowl. 2. Once the gelatin has emerged, heat the oven in a bain-marie to dissolve the gelatin. 3. Heat 180 g of water, 300 g of sugar or the previously prepared Celh / XOS mixture and 150 g of glucose to 116°C, stir and agitate the remaining 60 g of glucose. 4. Pour the syrup into the gelatin mixture and beat until cool and thick. Transfer to a pastry bag. 5. Sift 500g icing sugar and 500g cornmeal together and spread out on trays. 6. Spoon the jam mixture over the icing sugar mixture. 7. Allow to harden. 8. Cut into small pieces and throw away the excess sugar.

[0457] Celh 100% is expected to be dry, matte and lumpy. XOS at 100% is expected to be glossy, but not harden (or come up to temperature). A combination of the two can result in an appropriately stable jam that has the correct aeration and leathery texture. Table 4: List of Sequences Name SEQ ID Sequence LPMO: AA9 LPMO from Podospora ansarina 1 MKGLLSVAAL SLAVSEVSAH YIFQQLSTGS TKHGVFQYIR QNTNYNSPVT DLSSNDLRCN EGGASGANTQ TVTVRAGDSF TFHLDTPVYH QGPVSVYLSK APGSASSYDG SGTWFKIKDW GPTFPGGQLPWT LAGSYTAGILQYLPMO GTPQFYI SCAQIKVTGG GSVNPSGVAI PGAFKATDPG YTANIYSNFN SYTVPGPSVF SCGSNGGGSS PVEPQPQPTT TLVTSTRAPV ATQPAGCAVA KWGQCGGNGW TGCTTCAAGS TCNTQNAYYH QCV Lichenase GH16 Lichenase from Bacillus subtilis subsp. subtilis str. 168 2 MPYLKRVLLL LVTGLFMSLF AVTATASAQT GGSFFDPFNG YNSGFWQKAD GYSNGNMFNC TWRANNVSMT SLGEMRLALT SPAYNKFDCG ENRSVQTYGY GLYEVRMKPA KNTGIVSSFF TYTGPTDGTP WDEIDIEFLG KDTTKVQFNY YTNGAGNHEK IVDLGFDAANVHTPNSIGQWLDY QHDTY NQI PTTPGKIMMN LWNGTGVDEW LGSYNGVNPL YAHYDWVRYT KK Xylanase: GH5 Arabinoxylanase from Ruminiclostridium thermocellum 3 MGASIKTSIK IRTVAFVSIIAIALSILSFI PNRAYASPQR GRPRLNAARTTFVGDNGQPL RGPYTSTEWT AAAPYDQIAR VKELGFNAVH LYAECFDPRY PAPGSKAPGY AVNEIDKIVE RTRELGLYLV ITIGNGANNG NHKNAQWANNG LYEIHN EPVAWGPPYS SSTANPPGAV DMEIDVYRII RTYAPETPVL LFSYAVFGGK GGAAEALKDI RAFNKAVFGN ENAVWTNEAVAFHGYAGWQE TTIAVEELLK AGYPCFMTEY AGGAWGSGMG GLDVELTYEL ERLGVSWLTF QYIPPTGVSD DVTKPEYFSA LVENSGWIGTAGLAR GPVYTGLAR NNFL TGTTRIEAED FDWGGNGVSY YDTDSVNVGG QYRPDEGVDI EKTSDTGGGY NVGWISEGEW LEYTIRVRNP GYYNLSLRVA GISGSRVQVS FGNQDKTGVW ELPATGGFQT WTTATRQVFL GAGLQKLRIN ALSGGFNLNWIELSPISTGTIPDGTYKFLN RANGKTLQEV TGNNSIITAD YKGITEQHWKIQHIGGGQYRISSAGRGWNW NWWMGFGTVG WWGTGSSTCF IISPTGDGYY RIVLVGGDGTN LQISKQILPSK PVS APAFPTGLSA VLDSSGNTAN LTWNAAPGAN SYNVKRSTKS GGPYTTIATN ITSTNYTDTG VATGTKYYYV VSAVSNGVET LNSAEAILQY PKLTGTVIGT QGSWNNIGNT IHKAFDGDLN TFFDGPTANG CWLGLDFGEGVRNVITQIKFCPRSGYEQRMIGGIFQGANK EDFTSGVANK EDFTSDA VRYLSP DGSNGNIAEL QFFGTPAGEE NDDVHLGDIN DDGNINSTDL QMLKRHLLRS IRLTEKQLLN ADTNRDGRVD STDLALLKRY ILRVITTL Xylanase: GH5 Xylanase from Gonapodya prolifera 4 MARLSSLIAL VLAFVAVSAP ALAARGRPRL NGKTFVADSG VPLRGPFTST EWTPAVPAAN IANMRNYNFN AIHLYAETFD PNYPAAGSQK PGYAATRVDQ IVAATKAANM YWIVLANGA NNGKFNLNYA KDFWSFYAAR YKNETHVIYEIHNEPVQWGP PYISSTQSPG AVSMNADCYK IIRAVAYASPD NTAVF GNANAQWTNE AIAIHGYWGA QGASDAAKAL NAAGFSVVLT EFAAATSPTS PNGGQDTVLT GFMEQQGVSW LTFLHVPPTG VSGDVTDPNQ YTNRMTAAGI GFDRDPGLNA VGGGQAAPVP VPAPAPVPSP VPAPVPAVPA VRTTTARPAP SPSPVPAPVP APAPVPAPVP V APVPAPVPATTTV APVPAPVPATTT PAPPPAATPK VCG Xylanase: GH30 xylanase from Dickeya chrysanthemi 5 MNGNVSLWVR HCLHAALFVS ATAGSFSVYA DTVKIDANVN YQIIQGFGGM SGVGWINDLT TEQINTAYGS GVGQIGLSIM RVRIDPDSSK WNIQLPSARQ AVSLGAKIMA TPWSPPAYMK SNNSLINGGR LLPANYSAYT SHLLDFSKYM QTNGAPLYAI SIQNEPDWSKDWSKYM G SKFGSLKVIV AESLGFNPAL TDPVLKDSDA SKYVSIIGGH LYGTTPKPYP LAQNAGKQLW MTEHYVDSKQ SANNWTSAIE VGTELNASMV SNYSAYVWWY IRRSYGLLTE DGKVSKRGYV MSQYARFVRP GALRIQATEN PQSNVHLTAY KNTDGKMVIV L AVNTSLVENDSNYQTAN GGSS QVDSSGKATV WLNPLSVTTF VSK Xylanase: GH30 xylanase from Bacillus subtilis subsp. subtilis str. 168 6 MIPRIKKTIC VLLVCFTMLS VMLGPGATEV LAASDVTVNV SAEKQVIRGF GGMNHPAWAG DLTAAQRETA FGNGQNQLGF SILRIHVDEN RNNWYKEVET AKSAVKHGAI VFASPWNPPS DMVETFNRNG DTSAKRLKYN KYAAYAQHLN DR / TFMKNNG VNLYPHEWFY WISPAQHEWY M RENAGSINAR VIAPESFQYL KNLSDPILND PQALANMDIL GTHLYGTQVS QFPYPLFKQK GAGKDLWMTE VYYPNSDTNS ADRWPEALDV SQHIHNAMVE GDFQAYVWWY IRRSYGPMKE DGTISKRGYN MAHFSKFVRP GYVRIDATKN PNANVYVSAY KGDNKVWIVANS INKS SS SNLQPGTNLT VSGNHFWAHL PAQSVTTFWNR Xylanase: GH30 Xylanase de Bacteroides ovatus 7 MKNITLLFCL FLANILLGAC SGGEDEKKEM DEGKGAYALF LKKSITVSTG ESQTDWVEW AKTSWEITLG EGDIVKSVTP TSGGSNTGEK QYTKVRVSCG ANSTMKKRTQ TIHLFDKTNE TTVDLLVEQE PPFKSVTLTV DPSVKYQPW GFGLYGMYNPKI WCGDNMILGILGMI YPNESDWSAD VEAAKAAQAN GAIIFACPWD CTDALADKIT VNGKEMKHLK KENYEAYANH LIRYVTFMKE KGVNLYAISV QNEPDMEFTY WFPSEWDFV KQYGARIRET GVKLMSPEAC GMQPEYTDPIINNAEAFAQT DILAGHLYQG FTDLSSGYVK NRHDYICGVYWEM SRIQWHKK YSLNHLG KEIHMCMEGY CSAYIYWYLK RFYGLMGDTD KRSPTSEGEI TKNGYIMAHY AQYATETTRI KWTNNEEVC ATAYWDEKTG EVTIVLLNLN GASQWLEIPL AGIKKASAVE TNETKNMEVI DTGLMESAEG ITVLLSANSI TSVRLTF Xyloglucanase: GH5 Xyloglucanase from Bacteroides ovatus 8 MEKQSFSDGL FSPLGIKRVI FMLVLLTTSF ISCSNSDEKG GSLEVAQEYR NLEFDARGSR QTIQIDGPAE WHISTSESWC KSSHTIGEGK QYVNITVEAN DTQKERTATV TVSASGAPDI IINVKQSLYS VPAYDEYIAP DNTGGMDRDLTS VQLSVGNMDEAV G DETCWGNPTP NKVLFEGIKA AGFDWRIPV AYSHQFEDAA TYKIKSAWMD KVEAAVKAAL DAGLYVIINI HWEGGWLNHP VDANKEALDE RLEAMWKQIA LRFRDYDDRL LFAGTNEVNN DDANGAQPTE ENYRVQNGFN QVFVNTVRAT GGRNHYRHLIVQAYNTDVAK AVAHFTMPLDQENMPLD HYNPM IVD WGAAFAGGDV SATGQEGDIE ATLSSLNVFI NNNVPVIIGE YGPTLRDQLT GEALENHLKS RNDYIEYWK TCVKNKLVPL YWDAGYTEKL FDRTTGQPHN AASIAAIMKG LN Xyloglucanase: GH74 Xyloglucanase from Trichoderma reesei 9 MKVSRVLALV LGAVIPAHAA FSWKNVKLGG GGGFVPGIIF HPKTKGVAYA RTDIGGLYRL NADGIDSWTAVDQ NADGIDSWTAVD KVYAA VGMYTNSWDP SNGAIIRSSD RGATWSFTNL PFKVGGNMPG RGAGERLAVD PANSNIIYFG ARSGNGLWKS TDGGVTFSKV SSFTATGTYI PDPSDSNGYN SDKQGLMWVT FDSTSSTTGG ATSRIFVGTA DNITASVYVS TNAGSTWSAV PGQPGKYFDEKA LGLY W RYDIAGGTWK DITPVSGSDL YFGFGGLGLD LQKPGTLVVA SLNSWWPDAQ LFRSTDSGTT WSPIWAWASY PTETYYYSIS TPKAPWIKNN FIDVTSESPS DGLIKRLGWM IESLEIDPTD SNHWLYGTGM TIFGGHDLTN WDTRHNVSIQ SLADGIEEFS VQDLASAPGG SELLAAVGDD NGFTFASRND LGTSPQTVWATPTWATSTSV DYAGNSVKSV VRVGNTAGTQ QVAISSDTGATGATWSIDGATSMNGWSIDY VQRSQF QGSFASVSSL PAGAVIASDK KTNSVFYAGS GSTFYVSKDT GSSFTRGPKL GSAGTIRDIA AHPTTAGTLY VSTDVGIFRS TDSGTTFGQV STALTNTYQI ALGVGSGSNW NLYAFGTGPS GARLYASGDS GASWTDIQGS QGFGSIDSTK VAGSGSTAGQ VYVGTNGQGTSSGTGV FGKQGSTG TSSASS STTLRSSVVS TTRASTVTSS RTSSAAGPTG SGVAGHYAQC GGIGWTGPTQ CVAPYVCQKQ NDYYYQCV Cellobiohydrolase: GH7 Cel7A cellobiohydrolase from Trichoderma reesei 10 MYRKLAVISA FLATARAQSA CTLQSETHPP LTWQKCSSGG TCTQQTGSWIDANWRWTHA TNSSTNCYDG NTWSSTLCPD NETCAKNCCL DGAAYASTYG VTTSGNSLSI GFVTQSAQKN VGARLYLMAS DTTYQEFTLL GNEFSGVLNGDAV SQLGSMKA PTNTA GAKYGTGYCD SQCPRDLKFI NGQANVEGWE PSSNNANTGI GGHGSCCSEM DIWEANSISE ALTPHPCTTV GQEICEGDGC GGTYSDNRYG GTCDPDGCDW NPYRLGNTSF YGPGSSFTLD TTKKLTWTQ FETSGAINRY YVQNGVTFQQ PNAELGSYSG NELNDDYCTA EEAEFGLTWTQ EEAEFGGGSSF WDDYYAN MLWLDSTYPT NETSSTPGAV RGSCSTSSGV PAQVESQSPN AKVTFSNIKF GPIGSTGNPS GGNPPGGNRG TTTTRRPATT TGSSPGPTQS HYGQCGGIGY SGPTVCASGT TCQVLNPYYS QCL Cellobiohydrolase: GH6 Cel6A cellobiohydrolase from Trichoderma reesei 11 MIVGILTTLA TLATLAASVP LEERQACSSV WGQCGGQNWS GPTCCASGST CVYSNDYYSQ CLPGAASSSSS STRAASTS VPGAASSSS GTA TYSGNPFVGV TPWANAYYAS EVSSLAIPSL TGAMATAAAAVAKVPSFMWL DTLDKTPLME QTLADIRTAN KNGGNYAGQF WYDLPDRDC AALASNGEYS IADGGVAKYK NYIDTIRQIVVEYSDIRTLL VIEPDSLANL VTNLGTPKCA NAQSAYLECI NYAVTQLNLP NVAMYLDAGHANQANFAGNAF AGNA SPRAL RGLATNVANY NGWNITSPPS YTQGNAVYNE KLYIHAIGPL LANHGWSNAF FITDQGRSGK QPTGQQQWGD WCNVIGTGFG IRPSANTGDS LLDSFVWVKP GGECDGTSDS SAPRFDSHCA LPDALQPAPQ AGAWFQAYFV QLLTNANPSF L Endoglucanase AeglA- Aspergillus niger GH12 12 MKLPVTLAML AATAMGQTMC YQVDSQNGL SQVDSQNGL YVDKLSSSGAS WHTEWTWSGG EGTVKSYSNS GVTFNKKLVS DVSSIPTSVE WKQDNTNVNA DVAYDLFTAA NVDHATSSGD YELMIWLARY GNIQPIGKQIATATVGGKSW EVWYGSTTQA GAEQRTYSFV SESPINSYSG DINAFFSYLT QNQGFPASSQ YLINLQFGTE AFTGTASVFT Aspergillus niger Endo-β1,4-glucanase GH5.CBM1 13 MRISNLIVAA SAASMVSALP SRQMKKRDSG FKWVGTSESG AEFGSALPGT LGTDYTWPET SKIQVLRNKG MNIFRIPFLM ERLTPDGLTS SFASTYLSDL KSWEFVTNS GAYAVLDPHNYGRFDATWNEY KFVIDKND STSDFFDGSIIT HDMEQSLVLD LNQAAINGIRAAAGATTQYIF VEGNAYTGAW DWTTYNDNLS GLTDSEDKIIYEMHQYLDSD SSGTSETCVSSTIGQERLEK ATEWLKTNNK QGIVGEFAGG VNSVCEEAVE GMLAYMSENS DVWVGASWWSAGPWWGTYMY SLEPTDGTAY STYLPILEKY FPSGDASASPSPSTATVATSATVATSATVAS EV NQYYQCGGIN WTGPTVCASP YTCKVQNDYY YQCVAE Aspergillus niger Endo-β1,4-glucanase B GH5 14 MKFQSTLLLA AAAGSALAVP HGSGHKKRASVFEWFGSNES GAEFGTNIPG VWGTDYIFPDPSTISTLIGK GMNFFRVQFM MERLLPDSMT GSYDEEYLAN LTTWKAVTD GGAHALIDPHNYGRYNGEII SSTSDFQTFW QNLAGQYKDN QNLAGQYKDN LTTWKAVTD INGIRAAGASQYIF VEGNSWTGAWTWVDVNDNMK NLTDPEDKIV YEMHQYLDSD GSGTSETCVSGTIGKERITD ATQWLKDNKK VGFIGEYAGG SNDVCRSAVS GMLEYMANNT DVWKGASWWAAGPWWGDYIF SLEPPDGTAY TGMLDILETY L GH30 Xylanase from Trichoderma reesei5HSYWLSKSAA MHSGISWSK QYRANI KINARQTYQT MIGGGCSGAF GIACQQFGSS GLSPENQQKV TQILFDENIG GLSIVRNDIG SSPGTTILPT CPATPQDKFD YVWDGSDNCQ FNLTKTALKY NPNLYVYADA WSAPGCMKTV GTENLGGQIC GVRGTDCKHD WRQAYADYLV QYVRFYKEEG IDISLLGAWN EPDFNPFTYE SMLSDGYQAK DFLEVLYPTL KKAFPKVDVS CCDILYGAR HNYQSNPER PFNAGGKPNI QTEWADGTGP WNSTWDYSGQ LAEGLQWALY MHNAFVNSDT SGYTHWWCAQ NTNGDNALIR LDRDSYEVSA RLWAFAQYFR FARPGSVRIG ATSDVENVYV TAYVNKNGTV AIPVINAAHF PYDLTIDLEG 42 IKKRKLSEYL TDNSHNVTLGSM SRYTVWEPRALQ SRYTVEPRAL s niger Endo-β1,4-xylanase 1 GH11 16 MKVTAAFAGL LVTAFAAPVP EPVLVSRSAG INYVQNYNGN LGDFTYDESA GTFSMYWEDG VSSDFWGLG WTTGSSKAIT YSAEYSASGS SSYLAVYGWV NYPQAEYYIV EDYGDYNPCS SATSLGTVYS DGSTYQVCTD TRTNEPSITG TSTFTQYFSV RESTRFNGTVWAN QVMAVEAWS GAGSASVTIS S GH5 mannanase from Trichoderma reesei 17 MMMLSKSLLS AATAASALAA VLQPVPRASS FVTISGTQFN IDGKVGYFAG TNCYWCSFLT NHADVDSTFS HISSSGLKW RVWGFNDVNT QPSPGQIWFQ KLSATGSTIN TGADGLQTLD YWQSAEQFVNT YWQSAEQHNNY NATT WYTNTAAQTQ YRKYVQAWS RYANSTAIFA WELGNEPRCN GCSTDVIVQWATSVSQYVKS LDSNHLVTLG DEGLGLSTGD GAYPYTYGEG TDFAKNVQIK SLDFGTFHLY PDSWGTNYTW GNGWIQTHAA ACLAAGKPCV FEEYGAQQNP CTNEAPWQTT SLTTRGMGGD MFWQWGDTFA NGAQSNSDPY TVWYNSNGSNHV DATTTTPVSNHV CLV SSRT SSTPPPPGGS CSPLYGQCGG SGYTGPTCCA QGTCIYSNYW YSQCLNT Aspergillus niger Endo-β1,4-mannanase GH26 18 MFAKLSLLSL LFSSAALGAS NQTLSYGNID KSATPEARAL LKYIQLQYGS HYISGQQDID SWNWVEKNIG VAPAILGSDF TYYSPSAVAHARNWING ALGANHVING PT CLLDTAKEPW YKGFYTEATC FNVSEAVNDH GNGTNYKLLL RDIDAIAAQI KRLDQAKVPI LFRPLHEPEG GWFWWGAQGP APFKKLWDIL YDRITRYHNL HNMVWVCNTA DPAWYPGNDK CDIATIDHYP AVGDHGVAAD QYKKLQTVTN NERVLAMAEV GPIPDPDKQA RENVNWAYWM VWSGDFIEDG KQNPNQFLHK VYNDTRVVAL NWEGA A«7CCn / l 7Π7 / 3 / ΥΙΛΙ Aspergillus niger βmannanase GH5 19 MKLSNALLTL ASLALANVST ALPKASPAPS TSSSAASTSF ASTSGLQFTI DGETGYFAGT NSYWIGFLTD NADVDLVMGH LKSSGLKILR VWGFNDVTSQ PSSGTVWYQL HQDGKSTINT GADGLQRLDY WSSAEQHDI KLIINGVNYW TDYGGMSAY FDYGSD QSA YQTYIKTWE RYSNSSAVFA WELANEPRCP SCDTSVLYNW IEKTSKFIKG LDADRMVCIG DEGFGLNIDS DGSYPYQFSE GLNFTMNLGIDTIDFGTLHL YPDSWGTSDD WGNGWITAHG AACKAAGKPC LLEEYGVTSN HCSVEGSWQK TALSTTGVGA DLFWQYGDDTLY STYGVTSGDDHTTI VAAI GSA Aspergillus niger Cellobiohydrolase A GH7 20 MHQRALLFSA LLTAVRAQQA GTLTEEVHPS LTWQKCTSEG SCTEQSGSVV IDSNWRWTHS VNDSTNCYTG NTWDATLCPD DETCAANCAL DGADYESTYG VTTDGDSLTL KFVTGSNVGS RLYLMDTSDE GYQTFNLLDA EFTFDVDVSN LPCGLNGALY FTAMDADGGV SKYPANKAGA KYGDVDVDQWEG CPRGY SNNDNTGIGN HGSCCPEMDIWEANKISTAL TPHPCDSSEQ TMCEGNDCGG TYSDDRYGGT CDPDGCDFNP YRMGNDSFYG PGKTIDTGSK MTWTQFITD GSGSLSEIKRYYVQNGNVIA NADSNISGVT GNSITTDFCT AQKKAFGDED IFAEHNGLAGISDAMSSMVL ILSLATAWDDYYA SMEWLDPDGSPG ENTCPGVDSPG AHP DSSVTFSNIK FGPINSTFSA SA Aspergillus niger Cellobiohydrolase B GH7, CBM1 21 MSSFQIYRAA LLLSILATAN AQQVGTYTTE THPSLTWQTC TSDGSCTTND GEWIDANWR WVHSTSSATN CYTGNEWDTS ICTDDVTCAA NCALDGATYE ATYGVTTSGS ELRLNFVTQG SSKNIGSRLY LMSDDSNYEL FKLLGQEFTF DVDVSNLPCG LNGALYFVAM DADGGTSEYS GNCKYGT GNCFKADK LDKEAGT GWEPSSNNV NTGVGDHGSC CAEMDVWEAN SISNAFTAHP CDSVSQTMCD GDSCGGTYSA SGDRYSGTCD PDGCDYNPYR LGNTDFYGPG LTVDTNSPFTWTQFITDDG TSSGTLTEIK RLYVQNGEVIANGASTYSSV NGSSITSAFC ESEKTLFGDE NVFDKHGGLE GMGEAMAKDDY VLVADLSWDGVADLSDGY STD SGVPATVEAE SPNAYVTYSNIKFGPIGSTY SSGSSSGSGS SSSSSSTTTK ATSTTLKTTS TTSSGSSSTS AAQAYGQCGG QGWTGPTTCV SGYTCTYENA YYSQCL GH3 beta-glucosidase from Trichoderma reesei 22 MRYRTAAALA LATGPFARAD SHSTSGASAE AWPPAGTPW GTAYDKAKAA LAKLNLQDKV GIVSGVGWNG GPCVGNTSPA SKISYPSLCL QDGPLGVRYS TGSTAFTPGV QAASTWDVNL IRERGQFIGE EVKASGIHKVI LGPVAGGPLGVRYS LGPVAGPLG GQTINGIQ SVGVQATAKH YILNEQELNR ETISSNPDDR TLHELYTWPF ADAVQANVAS VMCSYNKVNT TWACEDQYTL QTVLKDQLGF PGYVMTDWNA QHTTVQSANS GLDMSMPGTD FNGNNRLWGP ALTNAVNSNQ VPTSRVDDMV TRILAAWYLT GQDQAGYPSF NISRNVRPANDGILNPKVKINVK SIAWGSAAIIG NHARNSPSCN DKGCDDGALG MGWGSGAVNY PYFVAPYDAI NTRASSQGTQ VTLSNTDNTS SGASAARGKD VAIVFITADS GEGYITVEGN AGDRNNLDPWHNGNALVQAVAGANSNVIWVHSVGAIILE QILALPQVKA WWAGLPSQE SGNALVDVLW GDVSPSGKLV YTIAKSPNDY NTRIVSGGSD SFSEGLFIDY KHFDDANITP RYEFGYGLSY TKFNYSRLSV LSTAKSGPATV LSTA TV DIANSGQVTG AEVAQLYITY PSSAPRTPPK QLRGFAKLNL TPGQSGTATF NIRRRDLSYW DTASQKWWP SGSFGISVGASSRDIRLTST LSVA Beta-xylosidase from Trichoderma reesei 23 MVNNAALLAA LSALLPTALA QNNQTYANYS AQGQPDLYPE TLALTLSFP DCEHGPLYNTAGV DCEHGPLKNN NSGPGVPRLG LPNYQVWNEA LHGLDRANFA TKGGQFEWAT SFPMPILTTA ALNRTLIHQIADIISTQARA FSNSGRYGLD VYAPNVNGFR SPLWGRGQET PGEDAFFLSS AYTYEYITGI QGGVDPEHLK VAATVKHFAG YDLENWNNQS RLGFDAIITQ QDLSEYYTPQ FLAAARYAKS RSLMCAYNSV NGVPSCANSF FLQTLLRESW GFPEWGYVSS DCDAVYNVFN PHDYASNQSS AAASSLRAGT DIDCGQFW DIDCGESFIER ANLVRL GYFDKKNQYR SLGWKDWKT DAWNISYEAA VEGIVLLKND GTLPLSKKVR SIALIGPWAN ATTQMQGNYY GPAPYLISPL EAAKKAGYHV NFELGTEIAG NSTTGFAKAIAAAKKSDAIIYLGGIDNTIE QEGADRTDIA WPGNQLDLIK QLSEVGKPLV VLQMGSSLVSNWG QGVSSLVSNVK GGVALFDI LSGKRAPAGR LVTTQYPAEY VHQFPQNDMN LRPDGKSNPG QTYIWYTGKP VYEFGSGLFY TTFKETLASH PKSLKFNTSS ILSAPHPGYT YSEQIPVFTF EANIKNSGKT ESPYTAMLFV RTSNAGPAPY PNKWLVGFDR LADIKPGHSS KLSIPIPVSA LARVDSHGNR IVYPGKYELA LNTDESVKLE FELVGEEVTI ENWPLEEQQI KDATPDA Trichodema reesei beta-mannosidase 24 MARHSIQLDK GWTFRQHQGS SPEWLPVEKV PTQVHMDLLA NKQIPDPFVD LNERAVQWIG YKDWEYQVTF TPEAAQVEDA TRDLVFNGLD TFATVYLNEA KILEAENMFV SYRVNVTDRI KASSENTLRIVFHSAIVRGE ELIKEHPEHN VVRKAWDYGWDYLNEA KILEAENMFV KPVALE TYVARIDDVW AQSDVSQDLK TVSGIIFARV AGRPSQDDQV SLTLSLDGKA VFQQTVDVAS AKDGLIKVPF KLEDPKLWYP RGYGSQPRYQ LNADLARKAS DASQIDSLSK LVGFRRAELV QEPDAFGKSF YFRINNVDVF AGGSCWIPAD SYLAGVPPER YHAWAKVKRVELGGNALIGNRVELVGLIAD GILV FHDFQFACAS YPAYPSYLEN LEVEARQQIR RLRTHPSVII WAGNNEDYQV QERYKLDYEF ENKDPESWLK SSFPARYIYE HFLPKLVEEE DPGKIYHPSS PWGDGKPTAD PTVGDIHQWN XPPPPISTQI THTQHPTDHP LHTVWHGTMN KYQEAVNMGG RFVSEFGMEA YPHLSTTRRM ASDPAQLYPG SMVLDAHNKAIGHERRMMSY WDNFRPRHD VKGYTHGARRPHD LGKGYTHMRRPQV RCGGALV WQLNDCWPTM SWAWDYRLV KKPAYYAIAR ALRRVDVGVC RTWHDWTQTG AWVDENSGLV TGQVDHTLAA REGTFDVWW SSDTQPVALD LWRFISVRT GRDWDPILH SRVVAAANSATDILQGKTLP PSIPNPEDIT KPFPLAEYDP YWHATITDA ATGTVIAVLD AWSSDEPIAK KGFVF EEVEGLELSD NGFDWPGEK QLVKVGGALK AGELLWTCIG ADSASLKIEA SSSLAPR AA9 Trichoderma LPMO reesei 25 MIQKLSNLLV TALAVATGW GHGHINDIVI NGVWYQAYDP TTFPYESNPPIVVGWTAADL DNGFVSPDAY QNPDIICHKN ATNAKGHASV KAGDTILFQW VPVPWPHPGPIVDYLANCNG DCETVDKTTL EFFKIDGVGL LSGGDPGTWA SDVLISNNNT PVGNYQLRQHELAN PVGVKIPDNIL NYPQCFN IAVSGSGSLQ PSGVLGTDLY HATDPGVLIN IYTSPLNYII PGPTWSGLP TSVAQGSSAA TATASATVPG GGSGPTSRTT TTARTTQASS RPSSTPPATT SAPAGGPTQT LYGQCGGSGY SGPTRCAPPA TCSTLNPYYA QCLN

[0458] Although preferred embodiments of the present invention have been shown and described herein, it will be obvious to those skilled in the art that those embodiments are provided by way of example only. Numerous variations, changes, and substitutions will now occur to those skilled in the art without departing from the invention. It should be understood that different alternatives to the embodiments of the invention described herein may be employed in the practice of the invention. It is intended that the following claims define the scope of the invention and that methods and structures within the scope of those claims and their equivalents are covered by them.

Claims

1. A consumable composition comprising cello-oligosaccharides having a degree of polymerization of two to six and at least one further type of oligosaccharide selected from: i) xylo-oligosaccharides having a degree of polymerization of two to twelve, ii) mixed-linkage glucan oligosaccharides having a degree of polymerization of two to five, ii) manno-oligosaccharides having a degree of polymerization of two to twelve, iv) xyloglucan oligosaccharides having a degree of polymerization of four to twelve wherein the cello-oligosaccharide and one further type of oligosaccharide constitute at least 50% w / w of the consumable composition.

2. The consumable composition of claim 1, wherein one further type of oligosaccharide is xylo-oligosaccharide with a degree of polymerization of two to twelve.

3. The consumable composition of claim 1, wherein one further type of oligosaccharide is a mixed linkage glucan oligosaccharide with a degree of polymerization of two to five.

4. The consumable composition of claim 1, wherein one further type of oligosaccharide is manno-oligosaccharide having a degree of polymerization of two to twelve.

5. The consumable composition of claim 1, wherein one further type of oligosaccharide is xyloglucan oligosaccharide having a degree of polymerization of four to twelve.

6. The consumable composition of any of claims 1-5, further comprising polysaccharides.

7. The consumable composition of claim 6, wherein the source of the polysaccharides is a biomass.

8. The consumable composition of claim 7, wherein the biomass comprises corn stover, corn cob, wheat bran, wheat straw, hardwood, softwood, cellulose, chitin, chitosan, xylan, xyloglucan, mixed-linkage glucan, mannan, lignocellulose, or a combination thereof.

9. The consumable composition of any of claims 1-8, wherein the composition comprises at least 5% w / w cello-oligosaccharides with a degree of polymerization of two to six.

10. The consumable composition of any of claims 1-8, wherein the composition comprises at most 90% w / w cello-oligosaccharides with a degree of polymerization of two to six.

11. The consumable composition of any of claims 1-8, wherein the composition comprises at most 50% w / w cello-oligosaccharides with a degree of polymerization of two to six.

12. The consumable composition of any of claims 6-8, wherein the consumable composition comprises at least 5% w / w oligosaccharides.

13. The consumable composition of any of claims 6-8 or 12, wherein the consumable composition comprises at most 50% w / w oligosaccharides.

14. The consumable composition of claims 1-13, wherein the cello-oligosaccharides are a mixture comprising cello-oligosaccharides having a degree of polymerization of two, three, four, five, six or a combination thereof.

15. The consumable composition of claim 14, wherein the cello-oligosaccharide mixture comprises at least 5% w / w cello-oligosaccharides with a degree of polymerization of two.

16. The consumable composition of claim 14, wherein the cello-oligosaccharide mixture comprises at least 15% w / w cello-oligosaccharides with a degree of polymerization of two.

17. The consumable composition of claim 14, wherein the cello-oligosaccharide mixture comprises at least 30% w / w cello-oligosaccharides with a degree of polymerization of two.

18. The consumable composition of claim 14, wherein the cello-oligosaccharide mixture comprises at least 50% w / w cello-oligosaccharides with a degree of polymerization of two.

19. The consumable composition of claim 14, wherein the cello-oligosaccharide mixture comprises at least 80% w / w cello-oligosaccharides with a degree of polymerization of two.

20. The consumable composition of claim 14, wherein the cello-oligosaccharide mixture comprises at least 90% w / w cello-oligosaccharides with a degree of polymerization of two.

21. The consumable composition of claim 14, wherein the cello-oligosaccharide mixture comprises at least 5% w / w cello-oligosaccharides with a degree of polymerization of three.

22. The consumable composition of claim 14, wherein the cello-oligosaccharide mixture comprises at least 5% w / w cello-oligosaccharides with a degree of polymerization of four.

23. The consumable composition of claim 14, wherein the cello-oligosaccharide mixture comprises at least 5% w / w cello-oligosaccharides with a degree of polymerization of five.

24. The consumable composition of claim 14, wherein the cello-oligosaccharide mixture comprises at least 5% w / w cello-oligosaccharides with a degree of polymerization of six.

25. The consumable composition of claim 14, wherein the cello-oligosaccharide mixture comprises at most 20% w / w cello-oligosaccharides with a degree of polymerization of three.

26. The consumable composition of claim 14, wherein the cello-oligosaccharide mixture comprises at most 15% w / w of cello-oligosaccharides with a degree of polymerization of four.

27. The consumable composition of claim 14, wherein the cello-oligosaccharide mixture comprises at most 10% w / w of cello-oligosaccharides with a degree of polymerization of five.

28. The consumable composition of claim 14, wherein the cello-oligosaccharide mixture comprises at most 8% w / w of cello-oligosaccharides with a degree of polymerization of six.

29. The consumable composition of claim 1 or claim 2, wherein the xylo-oligosaccharides are a mixture comprising xylo-oligosaccharides having a degree of polymerization of two, three, four, five, six, seven, eight, nine, ten, eleven, twelve or a combination thereof.

30. The consumable composition of claim 2 or claim 29, wherein the composition comprises at least 5% w / w of xylo-oligosaccharides with a degree of polymerization of two to twelve.

31. The consumable composition of claim 29 or claim 30, wherein the xylo-oligosaccharide mixture comprises at least 4% w / w xylo-oligosaccharides with a degree of polymerization of two. RR7CCn / l 7P7 / 3 / YILI 32. The consumable composition of claim 29 or claim 30, wherein the xylo-oligosaccharide mixture comprises at least 15% w / w of xylo-oligosaccharides with a degree of polymerization of two.

33. The consumable composition of claim 29 or claim 30, wherein the xylo-oligosaccharide mixture comprises at least 30% w / w of xylo-oligosaccharides with a degree of polymerization of two.

34. The consumable composition of claim 29 or claim 30, wherein the xylo-oligosaccharide mixture comprises at least 50% w / w of xylo-oligosaccharides with a degree of polymerization of two.

35. The consumable composition of claim 29 or claim 30, wherein the xylo-oligosaccharide mixture comprises at least 70% w / w of xylo-oligosaccharides with a degree of polymerization of two.

36. The consumable composition of claim 29 or claim 30, wherein the xylo-oligosaccharide mixture comprises at least 5% w / w of xylo-oligosaccharides with a degree of polymerization of three.

37. The consumable composition of claim 29 or claim 30, wherein the xylo-oligosaccharide mixture comprises at least 8% w / w of xylo-oligosaccharides with a degree of polymerization of three.

38. The consumable composition of claim 29 or claim 30, wherein the xylo-oligosaccharide mixture comprises at least 15% w / w of xylo-oligosaccharides with a degree of polymerization of three.

39. The consumable composition of claim 29 or claim 30, wherein the xylo-oligosaccharide mixture comprises at least 5% w / w of xylo-oligosaccharides with a degree of polymerization of four.

40. The consumable composition of claim 29 or claim 30, wherein the xylo-oligosaccharide mixture comprises at least 5% w / w of xylo-oligosaccharides with a degree of polymerization of five.

41. The consumable composition of claim 29 or claim 30, wherein the xylo-oligosaccharide mixture comprises at least 10% w / w of xylo-oligosaccharides with a degree of polymerization of six.

42. The consumable composition of claim 29 or claim 30, wherein the xylo-oligosaccharide mixture comprises at least 3% w / w of xylo-oligosaccharides with a degree of polymerization of seven.

43. The consumable composition of claim 29 or claim 30, wherein the xylo-oligosaccharide mixture comprises at least 4% w / w of xylo-oligosaccharides with a degree of polymerization of eight.

44. The consumable composition of claim 29 or claim 30, wherein the xylo-oligosaccharide mixture comprises at least 2% w / w of xylo-oligosaccharides with a degree of polymerization of nine.

45. The consumable composition of claim 29 or claim 30, wherein the xylo-oligosaccharide mixture comprises at least 1% w / w of xylo-oligosaccharides with a degree of polymerization of ten.

46. ​​The consumable composition of claim 29 or claim 30, wherein the xylo-oligosaccharide mixture comprises at least 1% w / w of xylo-oligosaccharides with a degree of polymerization of eleven.

47. The consumable composition of claim 29 or claim 30, wherein the xylo-oligosaccharide mixture comprises at most 15% w / w of xylo-oligosaccharides with a degree of polymerization of four.

48. The consumable composition of claim 29 or claim 30, wherein the xylo-oligosaccharide mixture comprises at most 15% w / w of xylo-oligosaccharides with a degree of polymerization of five.

49. The consumable composition of claim 29 or claim 30, wherein the xylo-oligosaccharide mixture comprises at most 20% w / w of xylo-oligosaccharides with a degree of polymerization of six.

50. The consumable composition of claim 29 or claim 30, wherein the xylo-oligosaccharide mixture comprises at most 15% w / w of xylo-oligosaccharides with a degree of polymerization of seven.

51. The consumable composition of claim 29 or claim 30, wherein the xylo-oligosaccharide mixture comprises at most 20% w / w of xylo-oligosaccharides with a degree of polymerization of eight.

52. The consumable composition of claim 29 or claim 30, wherein the xylo-oligosaccharide mixture comprises at most 10% w / w of xylo-oligosaccharides with a degree of polymerization of nine.

53. The consumable composition of claim 29 or claim 30, wherein the xylo-oligosaccharide mixture comprises at most 5% w / w of xylo-oligosaccharides with a degree of polymerization of ten.

54. The consumable composition of claim 29 or claim 30, wherein the xylo-oligosaccharide mixture comprises at most 5% w / w of xylo-oligosaccharides with a degree of polymerization of eleven.

55. The consumable composition of claim 1 or claim 4, wherein the manno-oligosaccharides are a mixture comprising manno-oligosaccharides having a degree of polymerization of two, three, four, five, six, seven, eight, nine, ten, eleven, twelve or a combination thereof.

56. The consumable composition of claim 55, wherein the mixture of manno-oligosaccharides comprises at least 4% w / w manno-oligosaccharides with a degree of polymerization of two.

57. The consumable composition of claim 55, wherein the mixture of manno-oligosaccharides comprises at least 15% w / w of manno-oligosaccharides with a degree of polymerization of two.

58. The consumable composition of claim 55, wherein the mixture of manno-oligosaccharides comprises at least 30% w / w manno-oligosaccharides with a degree of polymerization of two.

59. The consumable composition of claim 55, wherein the mixture of manno-oligosaccharides comprises at least 50% w / w manno-oligosaccharides with a degree of polymerization of two.

60. The consumable composition of claim 55, wherein the mixture of manno-oligosaccharides comprises at least 70% w / w manno-oligosaccharides with a degree of polymerization of two.

61. The consumable composition of claim 55, wherein the mixture of manno-oligosaccharides comprises at least 5% w / w manno-oligosaccharides with a degree of polymerization of three.

62. The consumable composition of claim 55, wherein the mixture of manno-oligosaccharides comprises at least 8% w / w manno-oligosaccharides with a degree of polymerization of three.

63. The consumable composition of claim 55, wherein the mixture of manno-oligosaccharides comprises at least 15% w / w manno-oligosaccharides with a degree of polymerization of three.

64. The consumable composition of claim 55, wherein the mixture of manno-oligosaccharides comprises at least 5% w / w manno-oligosaccharides with a degree of polymerization of four.

65. The consumable composition of claim 55, wherein the mixture of manno-oligosaccharides comprises at least 5% w / w manno-oligosaccharides with a degree of polymerization of five.

66. The consumable composition of claim 55, wherein the mixture of manno-oligosaccharides comprises at least 10% w / w of manno-oligosaccharides with a degree of polymerization of six.

67. The consumable composition of claim 55, wherein the mixture of manno-oligosaccharides comprises at least 3% w / w of manno-oligosaccharides with a degree of polymerization of seven.

68. The consumable composition of claim 55, wherein the mixture of manno-oligosaccharides comprises at least 4% w / w of manno-oligosaccharides with a degree of polymerization of eight.

69. The consumable composition of claim 55, wherein the mixture of manno-oligosaccharides comprises at least 2% w / ' of manno-oligosaccharides with a degree of polymerization of nine.

70. The consumable composition of claim 55, wherein the mixture of manno-oligosaccharides comprises at least 1% w / w of manno-oligosaccharides with a degree of polymerization of ten.

71. The consumable composition of claim 55, wherein the mixture of manno-oligosaccharides comprises at least 1% w / w of manno-oligosaccharides with a degree of polymerization of eleven.

72. The consumable composition of claim 55, wherein the mixture of manno-oligosaccharides comprises at most 15% w / w of manno-oligosaccharides with a degree of polymerization of four.

73. The consumable composition of claim 55, wherein the mixture of manno-oligosaccharides comprises at most 15% w / w of manno-oligosaccharides with a degree of polymerization of five.

74. The consumable composition of claim 55, wherein the mixture of manno-oligosaccharides comprises at most 20% w / w manno-oligosaccharides with a degree of polymerization of six.

75. The consumable composition of claim 55, wherein the mixture of manno-oligosaccharides comprises at most 15% w / w of manno-oligosaccharides with a degree of polymerization of seven.

76. The consumable composition of claim 55, wherein the mixture of manno-oligosaccharides comprises at most 20% w / w manno-oligosaccharides with a degree of polymerization of eight.

77. The consumable composition of claim 55, wherein the mixture of manno-oligosaccharides comprises at most 10% w / w of manno-oligosaccharides with a degree of polymerization of nine.

78. The consumable composition of claim 55, wherein the mixture of manno-oligosaccharides comprises at most 5% w / w of manno-oligosaccharides with a degree of polymerization of ten.

79. The consumable composition of claim 55, wherein the mixture of manno-oligosaccharides comprises at most 5% w / w of manno-oligosaccharides with a degree of polymerization of eleven.

80. The consumable composition of claim 3, wherein the composition comprises at least 5% w / w of mixed linkage glucan oligosaccharides with a degree of polymerization of two to five.

81. The consumable composition of any of the preceding claims, wherein the consumable composition is used as an ingredient in a finished product.

82. The consumable composition of claim 81, wherein the concentration of the consumable composition in the ingredient is at least 20% w / w.

83. The consumable composition of claim 81, wherein the concentration of the consumable composition in the ingredient is at least 40% w / w.

84. The consumable composition of claim 81, wherein the concentration of the consumable composition in the ingredient is at least 60% w / w.

85. The consumable composition of claim 81, wherein the finished product is a food product.

86. The consumable composition of claim 81, wherein the finished product is a cosmetic.

87. The consumable composition of claim 81, wherein the finished product is a nutraceutical.

88. The consumable composition of claim 81, wherein the concentration of the consumable composition in the finished product is at least 1% w / w.

89. The consumable composition of claim 81, wherein the concentration of the consumable composition in the finished product is at least 2% w / w.

90. The consumable composition of claim 81, wherein the concentration of the consumable composition in the finished product is at least 5% w / w.

91. The consumable composition of claim 81, wherein the concentration of the consumable composition in the finished product is at least 10% w / w.

92. The consumable composition of any of the preceding claims, wherein the composition comprises at least 5% w / w of monosaccharides.

93. The use of the composition of any of the preceding claims as a sweetening composition.

94. The sweetening composition of claim 93, wherein the sweetness of the compositions is comparable to that of a control composition, wherein the control composition comprises mainly monosaccharides, disaccharides or a combination thereof.

95. The sweetening composition of claim 93, wherein the sweetness of the compositions is greater than the sweetness of a control composition, wherein the control composition comprises mainly monosaccharides, disaccharides or a combination thereof.

96. The use of the composition of any of the preceding claims as a binding composition.

97. The binding composition of claim 96, wherein the binding properties of the composition are comparable to those of a control composition, wherein the control composition mainly comprises monosaccharides, disaccharides or a combination thereof.

98. The binding composition of claim 96, wherein the binding properties of the compositions are greater than the binding properties of a control composition, wherein the control composition mainly comprises monosaccharides, disaccharides or a combination thereof.

99. The use of the composition of any of the preceding claims as a fiber content enhancer.

100. The fiber content enhancer of claim 99, wherein the fiber content of the compositions is comparable to that of a control composition, wherein the control composition comprises mainly monosaccharides, disaccharides or a combination thereof.

101. The fiber content improver of claim 99, wherein the fiber content of the compositions is greater than the fiber content of a control composition, wherein the control composition comprises mainly monosaccharides, disaccharides or a combination thereof.

102. The composition of any of the preceding claims, wherein the gastrointestinal tolerance of the composition is comparable to or greater than the gastrointestinal tolerance of a control composition, wherein the control composition comprises mainly monosaccharides, disaccharides or a combination thereof.

103. The composition of any of the preceding claims, wherein the gastrointestinal tolerance of the composition is comparable to or greater than the gastrointestinal tolerance of a control composition, wherein the control composition mainly comprises one type of oligosaccharide.

104. A consumable composition comprising xylo-oligosaccharides having a degree of polymerization of two to twelve and at least one further type of oligosaccharide selected from: i) cello-oligosaccharides having a degree of polymerization of two to six, ii) mixed-linkage glucan oligosaccharides having a degree of polymerization of two to five, ii) manno-oligosaccharides having a degree of polymerization of two to twelve, iv) xyloglucan oligosaccharides having a degree of polymerization of four to twelve wherein the xylo-oligosaccharide and one further type of oligosaccharide constitute at least 50% w / w of the consumable composition.

105. The consumable composition of claim 104, wherein one further type of oligosaccharide is cellooligosaccharides with a degree of polymerization of two to six.

106. The consumable composition of claim 104, wherein one further type of oligosaccharide is a mixed linkage glucan oligosaccharide with a degree of polymerization of two to five.

107. The consumable composition of claim 104, wherein one further type of oligosaccharide is manno-oligosaccharide having a degree of polymerization of two to twelve.

108. The consumable composition of claim 104, wherein one further type of oligosaccharide is xyloglucan oligosaccharide having a degree of polymerization of four to twelve.

109. The consumable composition of any of claims 104-108, further comprising polysaccharides.

110. The consumable composition of claim 109, wherein the source of the polysaccharides is a biomass.

111. The consumable composition of claim 110, wherein the biomass comprises corn stover, corn cob, wheat bran, wheat straw, hardwood, softwood, cellulose, chitin, chitosan, xylan, xyloglucan, mixed-linkage glucan, mannan, lignocellulose, or a combination thereof.

112. The consumable composition of any of claims 104-105, wherein the composition comprises at least 5% w / w cello-oligosaccharides with a degree of polymerization of two to six.

113. The consumable composition of any of claims 104-105, wherein the composition comprises at most 90% w / w cello-oligosaccharides with a degree of polymerization of two to six.

114. The consumable composition of any of claims 104-105, wherein the composition comprises at most 50% w / w cello-oligosaccharides with a degree of polymerization of two to six.

115. The consumable composition of any of claims 109-111, wherein the consumable composition comprises at least 5% w / w of polysaccharides.

116. The consumable composition of any of claims 109-111 or 115, wherein the consumable composition comprises at most 50% w / w polysaccharides.

117. The consumable composition of claim 105, wherein the cello-oligosaccharides are a mixture comprising cello-oligosaccharides having a degree of polymerization of two, three, four, five, six or a combination thereof.

118. The consumable composition of claim 114, wherein the cello-oligosaccharide mixture comprises at least 5% w / w cello-oligosaccharides with a degree of polymerization of two.

119. The consumable composition of claim 117, wherein the cello-oligosaccharide mixture comprises at least 15% w / w cello-oligosaccharides with a degree of polymerization of two.

120. The consumable composition of claim 117, wherein the cello-oligosaccharide mixture comprises at least 30% w / w cello-oligosaccharides with a degree of polymerization of two.

121. The consumable composition of claim 117, wherein the cello-oligosaccharide mixture comprises at least 50% w / w cello-oligosaccharides with a degree of polymerization of two.

122. The consumable composition of claim 117, wherein the cello-oligosaccharide mixture comprises at least 80% w / w cello-oligosaccharides with a degree of polymerization of two.

123. The consumable composition of claim 117, wherein the cello-oligosaccharide mixture comprises at least 90% w / w cello-oligosaccharides with a degree of polymerization of two.

124. The consumable composition of claim 117, wherein the cello-oligosaccharide mixture comprises at least 5% w / w cello-oligosaccharides with a degree of polymerization of three.

125. The consumable composition of claim 117, wherein the cello-oligosaccharide mixture comprises at least 5% w / w cello-oligosaccharides with a degree of polymerization of four.

126. The consumable composition of claim 117, wherein the cello-oligosaccharide mixture comprises at least 5% w / w cello-oligosaccharides with a degree of polymerization of five.

127. The consumable composition of claim 117, wherein the cello-oligosaccharide mixture comprises at least 5% w / w cello-oligosaccharides with a degree of polymerization of six.

128. The consumable composition of claim 117, wherein the cello-oligosaccharide mixture comprises at most 20% w / w cello-oligosaccharides with a degree of polymerization of three.

129. The consumable composition of claim 117, wherein the cello-oligosaccharide mixture comprises at most 15% w / w of cello-oligosaccharides with a degree of polymerization of four.

130. The consumable composition of claim 117, wherein the cello-oligosaccharide mixture comprises at most 10% w / w of cello-oligosaccharides with a degree of polymerization of five.

131. The consumable composition of claim 117, wherein the cello-oligosaccharide mixture comprises at most 8% w / w of cello-oligosaccharides with a degree of polymerization of six.

132. The consumable composition of any of claims 104-131, wherein the xylo-oligosaccharides are a mixture comprising xylo-oligosaccharides having a degree of polymerization of two, three, four, five, six, seven, eight, nine, ten, eleven, twelve or a combination thereof.

133. The consumable composition of any of claims 104-131, wherein the composition comprises at least 5% w / w of xylo-oligosaccharides with a degree of polymerization of two to twelve.

134. The consumable composition of claim 132 or 133, wherein the xylo-oligosaccharide mixture comprises at least 4% w / w of xylo-oligosaccharides with a degree of polymerization of two.

135. The consumable composition of claim 29 or claim 30, wherein the mixture of xylo-olgosaccharides comprises at least 15% w / w of xylo-olgosaccharides with a degree of polymerization of two.

136. The consumable composition of claim 132 or 133, wherein the xylo-oligosaccharide mixture comprises at least 30% w / w of xylo-oligosaccharides with a degree of polymerization of two.

137. The consumable composition of claim 132 or 133, wherein the xylo-oligosaccharide mixture comprises at least 50% w / w xylo-oligosaccharides with a degree of polymerization of two.

138. The consumable composition of claim 132 or 133, wherein the xylo-oligosaccharide mixture comprises at least 70% w / w xylo-oligosaccharides with a degree of polymerization of two.

139. The consumable composition of claim 132 or 133, wherein the xylo-oligosaccharide mixture comprises at least 5% w / w xylo-oligosaccharides with a degree of polymerization of three.

140. The consumable composition of claim 132 or 133, wherein the xylo-oligosaccharide mixture comprises at least 8% w / w xylo-oligosaccharides with a degree of polymerization of three.

141. The consumable composition of claim 132 or 133, wherein the xylo-oligosaccharide mixture comprises at least 15% w / w of xylo-oligosaccharides with a degree of polymerization of three.

142. The consumable composition of claim 132 or 133, wherein the xylo-oligosaccharide mixture comprises at least 5% w / w of xylo-oligosaccharides with a degree of polymerization of four.

143. The consumable composition of claim 132 or 133, wherein the xylo-oligosaccharide mixture comprises at least 5% w / w of xylo-oligosaccharides with a degree of polymerization of five.

144. The consumable composition of claim 132 or 133, wherein the xylo-oligosaccharide mixture comprises at least 10% w / w of xylo-oligosaccharides with a degree of polymerization of six.

145. The consumable composition of claim 132 or 133, wherein the xylo-oligosaccharide mixture comprises at least 3% w / w of xylo-oligosaccharides with a degree of polymerization of seven.

146. The consumable composition of claim 132 or 133, wherein the xylo-oligosaccharide mixture comprises at least 4% w / w of xylo-oligosaccharides with a degree of polymerization of eight.

147. The consumable composition of claim 132 or 133, wherein the xylo-oligosaccharide mixture comprises at least 2% w / w of xylo-oligosaccharides with a degree of polymerization of nine.

148. The consumable composition of claim 132 or 133, wherein the xylo-oligosaccharide mixture comprises at least 1% w / w of xylo-oligosaccharides with a degree of polymerization of ten.

149. The consumable composition of claim 132 or 133, wherein the xylo-oligosaccharide mixture comprises at least 1% w / w of xylo-oligosaccharides with a degree of polymerization of eleven.

150. The consumable composition of claim 132 or 133, wherein the xylo-oligosaccharide mixture comprises at most 15% w / w of xylo-oligosaccharides with a degree of polymerization of four.

151. The consumable composition of claim 132 or 133, wherein the xylo-oligosaccharide mixture comprises at most 15% w / w of xylo-oligosaccharides with a degree of polymerization of five.

152. The consumable composition of claim 132 or 133, wherein the xylo-oligosaccharide mixture comprises at most 20% w / w of xylo-oligosaccharides with a degree of polymerization of six.

153. The consumable composition of claim 132 or 133, wherein the xylo-oligosaccharide mixture comprises at most 15% w / w of xylo-oligosaccharides with a degree of polymerization of seven.

154. The consumable composition of claim 132 or 133, wherein the xylo-oligosaccharide mixture comprises at most 20% w / w of xylo-oligosaccharides with a degree of polymerization of eight.

155. The consumable composition of claim 132 or 133, wherein the xylo-oligosaccharide mixture comprises at most 10% w / w of xylo-oligosaccharides with a degree of polymerization of nine.

156. The consumable composition of claim 132 or 133, wherein the xylo-oligosaccharide mixture comprises at most 5% w / w of xylo-oligosaccharides with a degree of polymerization of ten.

157. The consumable composition of claim 132 or 133, wherein the xylo-oligosaccharide mixture comprises at most 5% w / w of xylo-oligosaccharides with a degree of polymerization of eleven.

158. The consumable composition of claim 107, wherein the manno-oligosaccharides are a mixture comprising manno-oligosaccharides having a degree of polymerization of two, three, four, five, six, seven, eight, nine, ten, eleven, twelve or a combination thereof.

159. The consumable composition of claim 106, wherein the composition comprises at least 5% w / w of mixed linkage glucan oligosaccharides with a degree of polymerization of two to five.

160. The consumable composition of any of claims 104-159, wherein the consumable composition is used as an ingredient in a finished product.

161. The consumable composition of claim 160, wherein the concentration of the consumable composition in the ingredient is at least 20% w / w.

162. The consumable composition of claim 160, wherein the concentration of the consumable composition in the ingredient is at least 40% w / w.

163. The consumable composition of claim 160, wherein the concentration of the consumable composition in the ingredient is at least 60% w / w.

164. The consumable composition of claim 160, wherein the finished product is a food product.

165. The consumable composition of claim 160, wherein the finished product is a cosmetic.

166. The consumable composition of claim 160, wherein the finished product is a nutraceutical.

167. The consumable composition of claim 160, wherein the concentration of the consumable composition in the finished product is at least 1% w / w.

168. The consumable composition of claim 160, wherein the concentration of the consumable composition in the finished product is at least 2% w / w.

169. The consumable composition of claim 160, wherein the concentration of the consumable composition in the finished product is at least 5% w / w.

170. The consumable composition of claim 160, wherein the concentration of the consumable composition in the finished product is at least 10% w / w.

171. The consumable composition of any of claims 104-170, wherein the composition comprises at least 5% w / w monosaccharides.

172. The use of the composition of any of claims 104-170 as a sweetening composition.

173. The sweetening composition of claim 172, wherein the sweetness of the compositions is comparable to that of a control composition, wherein the control composition comprises mainly monosaccharides, disaccharides or a combination thereof.

174. The sweetening composition of claim 172, wherein the sweetness of the compositions is greater than the sweetness of a control composition, wherein the control composition comprises mainly monosaccharides, disaccharides or a combination thereof.

175. The composition of any of claims 104-174, wherein the gastrointestinal tolerance of the composition is comparable to or greater than the gastrointestinal tolerance of a control composition, wherein the control composition comprises mainly monosaccharides, disaccharides or a combination thereof.

176. The composition of any of claims 104-174, wherein the gastrointestinal tolerance of the composition is comparable to or greater than the gastrointestinal tolerance of a control composition, wherein the control composition mainly comprises one type of oligosaccharide.

177. A food product ingredient, cosmetic ingredient, or nutraceutical composition ingredient comprising at least two oligosaccharides selected from the list consisting of: i) cello-oligosaccharides having a degree of polymerization of two to six; i) xylo-oligosaccharides having a degree of polymerization of two to twelve; ii) mixed-linkage glucan oligosaccharides having a degree of polymerization of two to five; iv) manno-oligosaccharides having a degree of polymerization of two to twelve; v) xyloglucan oligosaccharides having a degree of polymerization of four to twelve; and vi) chito-oligosaccharides having a degree of polymerization of two to twelve; and wherein the composition comprises at least 10% by dry weight of each of at least two oligosaccharides; wherein the ingredient comprises at least 50% by dry weight of the saccharide present.

178. The composition of claim 177 wherein the composition comprises at least 20% by dry weight, preferably at least 30% by dry weight, cello-oligosaccharides having a degree of polymerization of two to six.

179. The composition of claim 177 or claim 178 wherein the composition comprises at least 20% by dry weight, preferably at least 30% by dry weight, xylo-oligosaccharides having a degree of polymerization of two to twelve.

180. The composition of any of claims 177 or 178 wherein the composition comprises at least 20% by dry weight, preferably at least 30% by dry weight, mixed linkage glucan oligosaccharides having a degree of polymerization of two to five.

181. The composition of any of claims 177 or 178 wherein the composition comprises at least 20% by dry weight, preferably at least 30% by dry weight, manno-oligosaccharides having a degree of polymerization of two to twelve.

182. The composition of any of claims 177 or 178 wherein the composition comprises at least 20% by dry weight, preferably at least 30% by dry weight, xyloglucan oligosaccharides having a degree of polymerization of four to twelve.

183. The composition of any of claims 177 or 178 wherein the composition comprises at least 20% by dry weight, preferably at least 30% by dry weight, chito-oligosaccharides having a degree of polymerization of two to twelve.

184. The composition of any of claims 177-183 wherein the composition comprises a polysaccharide, preferably a cellulosic polysaccharide, such as cellulose or a polysaccharide derivative, preferably a cellulose derivative, such as carboxymethylcellulose or a polysaccharide aggregate, such as lignocellulosic material, preferably undigested lignocellulosic material, as from an enzymatic reaction that produced the oligosaccharides, preferably the composition comprises more than 0 to 40% by dry weight of the polysaccharide, the polysaccharide derivative or the polysaccharide aggregate.

185. The composition of any of claims 177-184 wherein the composition comprises a phenolic compound, preferably a lignin portion or a lignin degradation product.

186. The composition of any of claims 177-185 wherein the composition is in dry form.

187. A food, cosmetic or nutraceutical product, comprising a mixture of oligosaccharides, wherein the mixture of oligosaccharides comprises two oligosaccharides selected from the list consisting of i) cello-oligosaccharides having a degree of polymerization of two to six; i) xylo-oligosaccharides having a degree of polymerization of two to twelve; ii) mixed linkage glucan oligosaccharides having a degree of polymerization of two to five; iv) manno-oligosaccharides having a degree of polymerization of two to twelve; v) xyloglucan oligosaccharides having a degree of polymerization of four to twelve; and vi) chito-oligosaccharides having a degree of polymerization of two to twelve;wherein the two oligosaccharides are present in a ratio of 1:9 to 9:1, preferably 1:4 to 4:1, more preferably 1:3 to 3:1, more preferably 2:3 to 3:2, to each other, optionally wherein the oligosaccharide mixture comprises three oligosaccharides selected from (i) to (vi); wherein the ingredient comprises at least 50% by dry weight of the two oligosaccharides present.

188. A food product ingredient, cosmetic ingredient, or nutraceutical composition ingredient comprising a saccharide component, wherein the saccharide component comprises: i) Monosaccharides at < 5% w / w of the total saccharide component (comprising glucose, xylose, and / or mannose), ii) Disaccharides at > 20% w / w of the total saccharide component (comprising cello-, xylo-, and / or mannooligosaccharides), wherein the disaccharides are < 50% w / w of the total saccharide component, iii) Trisaccharides at > 5% w / w of the total saccharide component (comprising cello-, xylo-, and / or mannooligosaccharides), iv) Tetrasaccharides at > 2% w / w of the total saccharide component (comprising cello-, xylo-, and / or mannooligosaccharides), wherein the total composition comprises at least 20% by dry weight of saccharides.

189. The composition of claim 188 wherein the composition of the food product ingredient, cosmetic ingredient or nutraceutical ingredient comprises at least 4% by dry weight of total saccharide component, preferably less than 3% by dry weight of total saccharide component, monosaccharides (comprising glucose, xylose and / or mannose).

190. The composition of claim 188 wherein the composition comprises at least 25% by dry weight of total saccharide component, preferably at least 30% by dry weight of total saccharide component, disaccharides (comprising celo-, xylo- and / or manno-oligosaccharides).

191. The composition of any of claims 188 wherein the composition comprises at least 7.5% by dry weight of total saccharide component, preferably at least 10% by dry weight of total saccharide component, trisaccharides (comprising celo-, xylo- and / or manno-oligosaccharides).

192. The composition of claim 188 wherein the composition comprises at least 3% by dry weight of total saccharide component, preferably at least 4% by dry weight of total saccharide component, tetrasaccharides (comprising cello-, xylo- and / or manno-oligosaccharides).

193. The composition of claim 188 wherein the composition comprises at least 30%, preferably at least 40%, more preferably at least 50%, by dry weight of saccharides.

194. The composition of any of claims 188 to 193 wherein the composition comprises a polysaccharide, preferably a cellulosic polysaccharide, such as cellulose or a hemicellulosic polysaccharide, such as xylan or a polysaccharide derivative, preferably a cellulose derivative, such as carboxymethylcellulose or a polysaccharide aggregate, such as lignocellulosic material, preferably undigested lignocellulosic material, as from an enzymatic reaction that produced the oligosaccharides, preferably the composition comprising more than 0 to 40% by dry weight of the polysaccharide, the polysaccharide derivative or the polysaccharide aggregate.

195. The composition of any of claims 188-193 wherein the composition comprises a phenolic compound, preferably a lignin portion or a lignin degradation product.

196. A food product ingredient, cosmetic ingredient or nutraceutical ingredient comprising at least two oligosaccharides derived from lignocellulosic polymers selected from the list consisting of cellulose, xylan, mixed linkage glucan, mannan, xyloglucan, chitin or a combination thereof, wherein the ingredient comprises at least 10% by dry weight of each of at least two oligosaccharides and, wherein the ingredient comprises at least 50% by dry weight of each of at least two oligosaccharides.