Arabinoxylan compositions

Abstract

This document describes methods for using compositions containing arabinoxylan (e.g., arabinoxylan compositions) as food ingredients to make food products. For example, methods for using food ingredients containing one or more arabinoxylan compositions to make food products for mammalian consumption (e.g., human consumption) are provided. Food products made with food ingredients containing one or more arabinoxylan compositions are also provided as are arabinoxylan compositions having particular characteristics.

Description

ARABINOXYLAN COMPOSITIONSCLAIM OF PRIORITYThis application claims priority to U.S. Provisional Patent Application Serial No. 63 / 710,436, filed on October 22, 2024. The disclosure of the prior application is considered part of, and is incorporated by reference in, the disclosure of this application.TECHNICAL FIELDThis document relates to methods for using compositions containing arabinoxylan (e.g., arabinoxylan compositions) as food ingredients to make food products. For example, this document provides methods for using food ingredients containing one or more arabinoxylan compositions to make food products for mammalian consumption (e.g., human consumption) as well as such food products. This document also provides compositions containing arabinoxylan (e.g., arabinoxylan compositions) and having particular structural characteristics.BACKGROUNDFiber can be found in plant-based foods and is a common dietary supplement. Fiber can include prebiotic fiber (sometimes called soluble fiber) and / or insoluble fiber.Prebiotic fiber is a non-digestible part of foods that goes through the small intestine undigested and is fermented when it reaches the colon. The fermentation process can feed beneficial bacteria colonies in the digestive tract and may help to increase the number of desirable bacteria in a digestive system, which may reduce the risk of certain diseases and improve overall health. Non-limiting examples of prebiotic fiber include arabinoxylan, inulin, pectin, alginic acids, raffinose, and xylose.Fiber compositions that are derived from plant sources can be a source of prebiotic fiber. According to the Dietary Guidelines produced by the United States Department of Agriculture, the recommended daily intake of fiber on a 2,000 calorie diet is about 28 g. Fiber compositions also can include naturally occurring sweetening agents or added sweetening agents. Fiber compositions can be used to provide bulk in calorie reduced products, as long chain fibers are not readily digested and pass throughthe gut. Soluble fiber in the diet can improve digestion by drawing water into the intestines. Fiber compositions also can create a feeling of fullness and prevent blood glucose and insulin spikes, thereby reducing food cravings and reducing or preventing intake of inappropriate foods or inappropriate amounts of foods.SUMMARYThis document provides methods for using arabinoxylan (e.g., an arabinoxylan compositions) as a food ingredient to make a food product for mammalian consumption (e.g., human consumption) as well as such food products. For example, this document provides methods for using one or more arabinoxylan compositions containing arabinoxylan (e.g., containing greater than about 45%, greater than about 50%, greater than about 55%, greater than about 60%, greater than about 65%, greater than about 70%, greater than about 75%, greater than about 80%, greater than about 85%, greater than about 90%, or greater than about 95% (e.g., by dry weight) arabinoxylan as a food ingredient to make a food product for mammalian consumption (e.g., human consumption).This document also provides compositions containing arabinoxylan (e.g., arabinoxylan compositions) and having particular structural characteristics.In general, one aspect of this document features food ingredients, wherein said food ingredient is present within a food product for mammalian consumption and makes up at least 1 percent of said food product, wherein said food ingredient comprises at least about 45 percent, by weight, of arabinoxylan having a molecular weight of from about 1000 Daltons to about 6500 Daltons, and wherein said food product is selected from the group consisting of a brownie, a dairy milk, a plant milk, a gummy confection, a chocolate, a frosting, and a condiment. The mammalian consumption can be human consumption. The food product can be a brownie. The brownie can include from about 5% to about 8% of said food ingredient. The food product can be a gummy confection. The gummy confection can be a gelatin gummy, a pectin gummy, or a fruit snack. The gummy confection can include from about 10% to about 33% of said food ingredient. The food product can be a chocolate. The chocolate can include from about 1 g to about 5 g of said food ingredient per serving of said food product. The chocolate can include from about 10% to about 20% of said food ingredient. The chocolate can temper better than a chocolate that lacks saidarabinoxylan. The food product can be a frosting. The frosting can include from about 35% to about 45% of said food ingredient. The food product can be a condiment. The condiment can be a salad dressing. The condiment can include from about 1 g to about 3 g of said food ingredient per serving of said food product.In another aspect, this document features food ingredients comprising arabinoxylan having a molecular weight of from about 1000 Daltons to about 6500 Daltons, wherein said food ingredient is present within a food product for mammalian consumption and makes up at least 1 percent of said food product, and wherein said food product comprises said arabinoxylan and is selected from the group consisting of a brownie, a dairy milk, a plant milk, a gummy confection, a chocolate, a frosting, and a condiment. The mammalian consumption can be human consumption. The food product can be a brownie. The brownie can include from about 5% to about 8% of said food ingredient. The food product can be a gummy confection. The gummy confection can be a gelatin gummy, a pectin gummy, or a fruit snack. The gummy confection can include from about 10% to about 33% of said food ingredient. The food product can be a chocolate. The chocolate can include from about 1 g to about 5 g of said food ingredient per serving of said food product. The chocolate can include from about 10% to about 20% of said food ingredient. The chocolate can temper better than a chocolate that lacks said arabinoxylan. The food product can be a frosting. The frosting can include from about 35% to about 45% of said food ingredient. The food product can be a condiment. The condiment can be a salad dressing. The condiment can include from about 1 g to about 3 g of said food ingredient per serving of said food product.In another aspect, this document features methods for making a food product for mammalian consumption selected from the group consisting of a brownie, a dairy milk, a plant milk, a gummy confection, a chocolate, a frosting, and a condiment, where the methods can include, or consist essentially of, adding a food ingredient comprising at least about 45 percent, by weight, of arabinoxylan having a molecular weight of from about 1000 Daltons to about 6500 Daltons to one or more other ingredients of said food product to form said food product, wherein said formed food product comprises at least about 1 percent of said food ingredient. The mammalian consumption can be human consumption. The food product can be a brownie. The brownie can include from about 5% to about 8% of said food ingredient. The food product can be a gummy confection. The gummy confection can be a gelatin gummy, apectin gummy, or a fruit snack. The gummy confection can include from about 10% to about 33% of said food ingredient. The food product can be a chocolate. The chocolate can include from about 1 g to about 5 g of said food ingredient per serving of said food product. The chocolate can include from about 10% to about 20% of said food ingredient. The chocolate can temper better than a chocolate that lacks said arabinoxylan. The food product can be a frosting. The frosting can include from about 35% to about 45% of said food ingredient. The food product can be a condiment. The condiment can be a salad dressing. The condiment can include from about 1 g to about 3 g of said food ingredient per serving of said food product.In another aspect, this document features methods for making a food product for mammalian consumption selected from the group consisting of a brownie, a dairy milk, a plant milk, a gummy confection, a chocolate, a frosting, and a condiment, where the methods can include, or consist essentially of, adding a food ingredient comprising arabinoxylan having a molecular weight of from about 1000 Daltons to about 6500 Daltons to one or more other ingredients of said food product to form said food product, wherein said formed food product comprises said arabinoxylan. The mammalian consumption can be human consumption. The food product can be a brownie. The brownie can include from about 5% to about 8% of said food ingredient. The food product can be a gummy confection. The gummy confection can be a gelatin gummy, a pectin gummy, or a fruit snack. The gummy confection can include from about 10% to about 33% of said food ingredient. The food product can be a chocolate. The chocolate can include from about 1 g to about 5 g of said food ingredient per serving of said food product. The chocolate can include from about 10% to about 20% of said food ingredient. The chocolate can temper better than a chocolate that lacks said arabinoxylan. The food product can be a frosting. The frosting can include from about 35% to about 45% of said food ingredient. The food product can be a condiment. The condiment can be a salad dressing. The condiment can include from about 1 g to about 3 g of said food ingredient per serving of said food product.In another aspect, this document features food products for mammalian consumption, wherein said food product comprises at least 1 percent of a food ingredient comprising at least about 45 percent, by weight, of arabinoxylan having a molecular weight of from about 1000 Daltons to about 6500 Daltons, and wherein said food product is selected from the group consisting of a brownie, a dairy milk, a plantmilk, a gummy confection, a chocolate, a frosting, and a condiment. The mammalian consumption can be human consumption. The food product can be a brownie. The brownie can include from about 5% to about 8% of said food ingredient. The food product can be a gummy confection. The gummy confection can be a gelatin gummy, a pectin gummy, or a fruit snack. The gummy confection can include from about 10% to about 33% of said food ingredient. The food product can be a chocolate. The chocolate can include from about 1 g to about 5 g of said food ingredient per serving of said food product. The chocolate can include from about 10% to about 20% of said food ingredient. The chocolate can temper better than a chocolate that lacks said arabinoxylan. The food product can be a frosting. The frosting can include from about 35% to about 45% of said food ingredient. The food product can be a condiment. The condiment can be a salad dressing. The condiment can include from about 1 g to about 3 g of said food ingredient per serving of said food product.In another aspect, this document features food products for mammalian consumption, wherein said food product comprises at least 1 percent of arabinoxylan having a molecular weight of from about 1000 Daltons to about 6500 Daltons, and wherein said food product is selected from the group consisting of a brownie, a dairy milk, a plant milk, a gummy confection, a chocolate, a frosting, and a condiment. The mammalian consumption can be human consumption. The food product can be a brownie. The brownie can include from about 5% to about 8% of said food ingredient. The food product can be a gummy confection. The gummy confection can be a gelatin gummy, a pectin gummy, or a fruit snack. The gummy confection can include from about 10% to about 33% of said food ingredient. The food product can be a chocolate. The chocolate can include from about 1 g to about 5 g of said food ingredient per serving of said food product. The chocolate can include from about 10% to about 20% of said food ingredient. The chocolate can temper better than a chocolate that lacks said arabinoxylan. The food product can be a frosting. The frosting can include from about 35% to about 45% of said food ingredient. The food product can be a condiment. The condiment can be a salad dressing. The condiment can include from about 1 g to about 3 g of said food ingredient per serving of said food product.In another aspect, this document features food ingredients, wherein said food ingredient is present within a food product for mammalian consumption and makes up at least 1 percent of said food product, wherein said food ingredient comprises at leastabout 45 percent, by weight, of arabinoxylan having a molecular weight of from about 1000 Daltons to about 2400 Daltons, and wherein said food product is selected from the group consisting of a bread, a cookie, a cupcake, a muffin, a brownie, a fruit snack, a gummy confection, a chocolate, a frosting, a bar, granola, a condiment, yogurt, a beverage, a sauce, a pasta, a puff, a chip, and a cereal. The mammalian consumption can be human consumption. The food product can be a bread. The bread can include 9% of said food ingredient. The bread can have little to no mold growth for at least three weeks after production of said bread. The food product can be a cookie. The cookie can include from about 1 g to about 3 g of said food ingredient per serving of said food product. The cookie can have a reduced density and / or a less chewy texture than a cookie that lacks said arabinoxylan. The food product can be a cupcake. The cupcake can include from about 1 g to about 3 g of said food ingredient per serving of said food product. The cupcake can have more rise than a cupcake that lacks said arabinoxylan. The food product can be a muffin. The muffin can include from about 1 g to about 3 g of said food ingredient per serving of said food product. The muffin can have more rise than a muffin that lacks said arabinoxylan. The food product can be a brownie. The brownie can include from about 5% to about 8% of said food ingredient. The food product can be a gummy confection. The gummy confection can be a gelatin gummy, a pectin gummy, or a fruit snack. The gummy confection can include from about 10% to about 33% of said food ingredient. The food product can be a chocolate. The chocolate can include from about 1 g to about 5 g of said food ingredient per serving of said food product. The chocolate can include from about 10% to about 20% of said food ingredient. The chocolate can temper better than a chocolate that lacks said arabinoxylan. The food product can be a frosting. The frosting can include from about 35% to about 45% of said food ingredient. The food product can be a bar. The bar can be a cereal bar, a raw bar, or a granola bar. The bar can include from about 1% to about 5% of said food ingredient. The bar can have improved humectancy as compared to a bar that lacks said arabinoxylan. The food product can be a granola. The granola can include from about 5% to about 10% of said food ingredient. The granola can have a maple flavor or molasses flavor that is absent from a granola that lacks said arabinoxylan. The food product can be a condiment. The condiment can be a salad dressing. The condiment can include from about 1 g to about 3 g of said food ingredient per serving of said food product. The food product can be a dairy product.The dairy product can be yogurt. The dairy product can include from about 2 g to about 5 g of said food ingredient per serving of said food product. The dairy product can be thicker and / or have an improved mouthfeel than a dairy product that lacks said arabinoxylan. The food product can be a beverage. The beverage can be a carbonated beverage, dairy milk, plant milk, a powdered beverage, a blended beverage, or a brewed beverage. The beverage can include from about 0.1% to about 2% of said food ingredient. The beverage can include a high potency sweetener and have an improved flavor as compared to a beverage that contains said high potency sweetener and lacks said arabinoxylan.In another aspect, this document features food ingredients comprising arabinoxylan having a molecular weight of from about 1000 Daltons to about 2400 Daltons, wherein said food ingredient is present within a food product for mammalian consumption and makes up at least 1 percent of said food product, and wherein said food product comprises said arabinoxylan and is selected from the group consisting of a bread, a cookie, a cupcake, a muffin, a brownie, a fruit snack, a gummy confection, a chocolate, a frosting, a bar, granola, a condiment, yogurt, a beverage, a sauce, a pasta, a puff, a chip, and a cereal. The mammalian consumption can be human consumption. The food product can be a bread. The bread can include 9% of said food ingredient. The bread can have little to no mold growth for at least three weeks after production of said bread. The food product can be a cookie. The cookie can include from about 1 g to about 3 g of said food ingredient per serving of said food product. The cookie can have a reduced density and / or a less chewy texture than a cookie that lacks said arabinoxylan. The food product can be a cupcake. The cupcake can include from about 1 g to about 3 g of said food ingredient per serving of said food product. The cupcake can have more rise than a cupcake that lacks said arabinoxylan. The food product can be a muffin. The muffin can include from about 1 g to about 3 g of said food ingredient per serving of said food product. The muffin can have more rise than a muffin that lacks said arabinoxylan. The food product can be a brownie. The brownie can include from about 5% to about 8% of said food ingredient. The food product can be a gummy confection. The gummy confection can be a gelatin gummy, a pectin gummy, or a fruit snack. The gummy confection can include from about 10% to about 33% of said food ingredient. The food product can be a chocolate. The chocolate can include from about 1 g to about 5 g of said food ingredient per serving of said food product. The chocolatecan include from about 10% to about 20% of said food ingredient. The chocolate can temper better than a chocolate that lacks said arabinoxylan. The food product can be a frosting. The frosting can include from about 35% to about 45% of said food ingredient. The food product can be a bar. The bar can be a cereal bar, a raw bar, or a granola bar. The bar can include from about 1% to about 5% of said food ingredient. The bar can have improved humectancy as compared to a bar that lacks said arabinoxylan. The food product can be a granola. The granola can include from about 5% to about 10% of said food ingredient. The granola can have a maple flavor or molasses flavor that is absent from a granola that lacks said arabinoxylan. The food product can be a condiment. The condiment can be a salad dressing. The condiment can include from about 1 g to about 3 g of said food ingredient per serving of said food product. The food product can be a dairy product. The dairy product can be yogurt. The dairy product can include from about 2 g to about 5 g of said food ingredient per serving of said food product. The dairy product can be thicker and / or have an improved mouthfeel than a dairy product that lacks said arabinoxylan. The food product can be a beverage. The beverage can be a carbonated beverage, dairy milk, plant milk, a powdered beverage, a blended beverage, or a brewed beverage. The beverage can include from about 0.1% to about 2% of said food ingredient. The beverage can include a high potency sweetener and have an improved flavor as compared to a beverage that contains said high potency sweetener and lacks said arabinoxylan.In another aspect, this document features methods for making a food product for mammalian consumption selected from the group consisting of a bread, a cookie, a cupcake, a muffin, a brownie, a fruit snack, a gummy confection, a chocolate, a frosting, a bar, granola, a condiment, yogurt, a beverage, a sauce, a pasta, a puff, a chip, and a cereal, where the methods can include, or consist essentially of, adding a food ingredient comprising at least about 45 percent, by weight, of arabinoxylan having a molecular weight of from about 1000 Daltons to about 2400 Daltons to one or more other ingredients of said food product to form said food product, wherein said formed food product comprises at least about 1 percent of said food ingredient. The mammalian consumption can be human consumption. The food product can be a bread. The bread can include 9% of said food ingredient. The bread can have little to no mold growth for at least three weeks after production of said bread. The foodproduct can be a cookie. The cookie can include from about 1 g to about 3 g of said food ingredient per serving of said food product. The cookie can have a reduced density and / or a less chewy texture than a cookie that lacks said arabinoxylan. The food product can be a cupcake. The cupcake can include from about 1 g to about 3 g of said food ingredient per serving of said food product. The cupcake can have more rise than a cupcake that lacks said arabinoxylan. The food product can be a muffin. The muffin can include from about 1 g to about 3 g of said food ingredient per serving of said food product. The muffin can have more rise than a muffin that lacks said arabinoxylan. The food product can be a brownie. The brownie can include from about 5% to about 8% of said food ingredient. The food product can be a gummy confection. The gummy confection can be a gelatin gummy, a pectin gummy, or a fruit snack. The gummy confection can include from about 10% to about 33% of said food ingredient. The food product can be a chocolate. The chocolate can include from about 1 g to about 5 g of said food ingredient per serving of said food product. The chocolate can include from about 10% to about 20% of said food ingredient. The chocolate can temper better than a chocolate that lacks said arabinoxylan. The food product can be a frosting. The frosting can include from about 35% to about 45% of said food ingredient. The food product can be a bar. The bar can be a cereal bar, a raw bar, or a granola bar. The bar can include from about 1% to about 5% of said food ingredient. The bar can have improved humectancy as compared to a bar that lacks said arabinoxylan. The food product can be a granola. The granola can include from about 5% to about 10% of said food ingredient. The granola can have a maple flavor or molasses flavor that is absent from a granola that lacks said arabinoxylan. The food product can be a condiment. The condiment can be a salad dressing. The condiment can include from about 1 g to about 3 g of said food ingredient per serving of said food product. The food product can be a dairy product. The dairy product can be yogurt. The dairy product can include from about 2 g to about 5 g of said food ingredient per serving of said food product. The dairy product can be thicker and / or have an improved mouthfeel than a dairy product that lacks said arabinoxylan. The food product can be a beverage. The beverage can be a carbonated beverage, dairy milk, plant milk, a powdered beverage, a blended beverage, or a brewed beverage. The beverage can include from about 0.1% to about 2% of said food ingredient. The beverage can include a high potency sweetener and have an improved flavor ascompared to a beverage that contains said high potency sweetener and lacks said arabinoxylan.In another aspect, this document features methods for making a food product for mammalian consumption selected from the group consisting of a bread, a cookie, a cupcake, a muffin, a brownie, a fruit snack, a gummy confection, a chocolate, a frosting, a bar, granola, a condiment, yogurt, a beverage, a sauce, a pasta, a puff, a chip, and a cereal, where the methods can include, or consist essentially of, adding a food ingredient comprising arabinoxylan having a molecular weight of from about 1000 Daltons to about 2400 Daltons to one or more other ingredients of said food product to form said food product, wherein said formed food product comprises said arabinoxylan. The mammalian consumption can be human consumption. The food product can be a bread. The bread can include 9% of said food ingredient. The bread can have little to no mold growth for at least three weeks after production of said bread. The food product can be a cookie. The cookie can include from about 1 g to about 3 g of said food ingredient per serving of said food product. The cookie can have a reduced density and / or a less chewy texture than a cookie that lacks said arabinoxylan. The food product can be a cupcake. The cupcake can include from about 1 g to about 3 g of said food ingredient per serving of said food product. The cupcake can have more rise than a cupcake that lacks said arabinoxylan. The food product can be a muffin. The muffin can include from about 1 g to about 3 g of said food ingredient per serving of said food product. The muffin can have more rise than a muffin that lacks said arabinoxylan. The food product can be a brownie. The brownie can include from about 5% to about 8% of said food ingredient. The food product can be a gummy confection. The gummy confection can be a gelatin gummy, a pectin gummy, or a fruit snack. The gummy confection can include from about 10% to about 33% of said food ingredient. The food product can be a chocolate. The chocolate can include from about 1 g to about 5 g of said food ingredient per serving of said food product. The chocolate can include from about 10% to about 20% of said food ingredient. The chocolate can temper better than a chocolate that lacks said arabinoxylan. The food product can be a frosting. The frosting can include from about 35% to about 45% of said food ingredient. The food product can be a bar. The bar can be a cereal bar, a raw bar, or a granola bar. The bar can include from about 1% to about 5% of said food ingredient. The bar can have improved humectancy as compared to a bar that lacks saidarabinoxylan. The food product can be a granola. The granola can include from about 5% to about 10% of said food ingredient. The granola can have a maple flavor or molasses flavor that is absent from a granola that lacks said arabinoxylan. The food product can be a condiment. The condiment can be a salad dressing. The condiment can include from about 1 g to about 3 g of said food ingredient per serving of said food product. The food product can be a dairy product. The dairy product can be yogurt. The dairy product can include from about 2 g to about 5 g of said food ingredient per serving of said food product. The dairy product can be thicker and / or have an improved mouthfeel than a dairy product that lacks said arabinoxylan. The food product can be a beverage. The beverage can be a carbonated beverage, dairy milk, plant milk, a powdered beverage, a blended beverage, or a brewed beverage. The beverage can include from about 0.1% to about 2% of said food ingredient. The beverage can include a high potency sweetener and have an improved flavor as compared to a beverage that contains said high potency sweetener and lacks said arabinoxylan.In another aspect, this document features food products for mammalian consumption, wherein said food product comprises at least 1 percent of a food ingredient comprising at least about 45 percent, by weight, of arabinoxylan having a molecular weight of from about 1000 Daltons to about 2400 Daltons, and wherein said food product is selected from the group consisting of a bread, a cookie, a cupcake, a muffin, a brownie, a fruit snack, a gummy confection, a chocolate, a frosting, a bar, granola, a condiment, yogurt, a beverage, a sauce, a pasta, a puff, a chip, and a cereal. The mammalian consumption can be human consumption. The food product can be a bread. The bread can include 9% of said food ingredient. The bread can have little to no mold growth for at least three weeks after production of said bread. The food product can be a cookie. The cookie can include from about 1 g to about 3 g of said food ingredient per serving of said food product. The cookie can have a reduced density and / or a less chewy texture than a cookie that lacks said arabinoxylan. The food product can be a cupcake. The cupcake can include from about 1 g to about 3 g of said food ingredient per serving of said food product. The cupcake can have more rise than a cupcake that lacks said arabinoxylan. The food product can be a muffin. The muffin can include from about 1 g to about 3 g of said food ingredient per serving of said food product. The muffin can have more rise than a muffin that lacks saidarabinoxylan. The food product can be a brownie. The brownie can include from about 5% to about 8% of said food ingredient. The food product can be a gummy confection. The gummy confection can be a gelatin gummy, a pectin gummy, or a fruit snack. The gummy confection can include from about 10% to about 33% of said food ingredient. The food product can be a chocolate. The chocolate can include from about 1 g to about 5 g of said food ingredient per serving of said food product. The chocolate can include from about 10% to about 20% of said food ingredient. The chocolate can temper better than a chocolate that lacks said arabinoxylan. The food product can be a frosting. The frosting can include from about 35% to about 45% of said food ingredient. The food product can be a bar. The bar can be a cereal bar, a raw bar, or a granola bar. The bar can include from about 1% to about 5% of said food ingredient. The bar can have improved humectancy as compared to a bar that lacks said arabinoxylan. The food product can be a granola. The granola can include from about 5% to about 10% of said food ingredient. The granola can have a maple flavor or molasses flavor that is absent from a granola that lacks said arabinoxylan. The food product can be a condiment. The condiment can be a salad dressing. The condiment can include from about 1 g to about 3 g of said food ingredient per serving of said food product. The food product can be a dairy product. The dairy product can be yogurt. The dairy product can include from about 2 g to about 5 g of said food ingredient per serving of said food product. The dairy product can be thicker and / or have an improved mouthfeel than a dairy product that lacks said arabinoxylan. The food product can be a beverage. The beverage can be a carbonated beverage, dairy milk, plant milk, a powdered beverage, a blended beverage, or a brewed beverage. The beverage can include from about 0.1% to about 2% of said food ingredient. The beverage can include a high potency sweetener and have an improved flavor as compared to a beverage that contains said high potency sweetener and lacks said arabinoxylan.In another aspect, this document features food products for mammalian consumption, wherein said food product comprises at least 1 percent of arabinoxylan having a molecular weight of from about 1000 Daltons to about 2400 Daltons, and wherein said food product is selected from the group consisting of a bread, a cookie, a cupcake, a muffin, a brownie, a fruit snack, a gummy confection, a chocolate, a frosting, a bar, granola, a condiment, yogurt, a beverage, a sauce, a pasta, a puff, achip, and a cereal. The mammalian consumption can be human consumption. The food product can be a bread. The bread can include 9% of said food ingredient. The bread can have little to no mold growth for at least three weeks after production of said bread. The food product can be a cookie. The cookie can include from about 1 g to about 3 g of said food ingredient per serving of said food product. The cookie can have a reduced density and / or a less chewy texture than a cookie that lacks said arabinoxylan. The food product can be a cupcake. The cupcake can include from about 1 g to about 3 g of said food ingredient per serving of said food product. The cupcake can have more rise than a cupcake that lacks said arabinoxylan. The food product can be a muffin. The muffin can include from about 1 g to about 3 g of said food ingredient per serving of said food product. The muffin can have more rise than a muffin that lacks said arabinoxylan. The food product can be a brownie. The brownie can include from about 5% to about 8% of said food ingredient. The food product can be a gummy confection. The gummy confection can be a gelatin gummy, a pectin gummy, or a fruit snack. The gummy confection can include from about 10% to about 33% of said food ingredient. The food product can be a chocolate. The chocolate can include from about 1 g to about 5 g of said food ingredient per serving of said food product. The chocolate can include from about 10% to about 20% of said food ingredient. The chocolate can temper better than a chocolate that lacks said arabinoxylan. The food product can be a frosting. The frosting can include from about 35% to about 45% of said food ingredient. The food product can be a bar. The bar can be a cereal bar, a raw bar, or a granola bar. The bar can include from about 1% to about 5% of said food ingredient. The bar can have improved humectancy as compared to a bar that lacks said arabinoxylan. The food product can be a granola. The granola can include from about 5% to about 10% of said food ingredient. The granola can have a maple flavor or molasses flavor that is absent from a granola that lacks said arabinoxylan. The food product can be a condiment. The condiment can be a salad dressing. The condiment can include from about 1 g to about 3 g of said food ingredient per serving of said food product. The food product can be a dairy product. The dairy product can be yogurt. The dairy product can include from about 2 g to about 5 g of said food ingredient per serving of said food product. The dairy product can be thicker and / or have an improved mouthfeel than a dairy product that lacks said arabinoxylan. The food product can be a beverage. The beverage can be a carbonated beverage, dairy milk,plant milk, a powdered beverage, a blended beverage, or a brewed beverage. The beverage can include from about 0.1% to about 2% of said food ingredient. The beverage can include a high potency sweetener and have an improved flavor as compared to a beverage that contains said high potency sweetener and lacks said arabinoxylan.In another aspect, this document features compositions comprising greater than about 75% arabinoxylan, wherein the arabinoxylan has a molecular weight (Mw) of from about 1200 daltons (Da) to about 2400 Da. The arabinoxylan can have a chain length of from about 3 degrees of polymerization (dp) to about 200 dp. The arabinoxylan can include from about 5% to about 40% arabinose units. The arabinoxylan can include from about 60% to about 85% xylose units. The arabinoxylan can have an arabinose to xylose (A:X) ratio of from about 0.05 to about 0.65. The composition can have a pH of from about 4.8 to about 5.6. The composition can include one or more sugars that are not arabinoxylan. The one or more sugars that are not arabinoxylan can make up less than about 5% of said composition. The one or more sugars that are not arabinoxylan can be xylotriose, xylobiose, glucose, xylose, galactose, arabinose, rhamnose, mannose, cellobiose, cellotriose, amylose, amylopectin, glucuronoxylan, glucuronoarabinoxylan, glucomannan, starches, and / or beta glucan. The composition can lack mannose. The composition can lack fructose. The composition can include one or more degradation products. The one or more degradation products can make up from about 0.05% to about 0.5% of said composition. The one or more degradation products can be glycolic acid, lactic acid, formic acid, acetic acid, 5hmf, and / or furfural. The composition can include from about 0% to about 3.5% one or more polypeptides. The composition can include from about 0.5% to about 1.5% ash. The composition can include from about 1.4% to about 3.7% one or more polyphenols. The one or more polyphenols can be ferulic acid, gallic acid, 4-hydroxybenzoic acid, coumaric acid, syringic acid, sinapic acid, rosemarinic acid, vanillin, protocatechuic acid, 2,5 -dihydroxybenzoic acid, chlorogenic acid, caffeic acid, and / or salicylic acid.In another aspect, this document features food products including a composition comprising greater than about 75% arabinoxylan, wherein the arabinoxylan has a Mw of from about 1200 Da to about 2400 Da. The food product can be a baked food product. The baked food product can be a bread, a cake, a cookie, amuffin, or a brownie. The food product can be a confection. The confection can be a fruit snack, a chocolate, or a frosting. The fruit snack can be a gelatin gummy or a pectin gummy. The food product can be a beverage. The beverage can be coffee. The beverage can be milk. The milk can be a dairy milk. The milk can be a non-dairy milk. The beverage can be a powdered beverage mix. The powdered beverage mix can be a powdered lemonade mix, a powdered tea mix, or a powdered protein shake mix. The food product can be a bar. The bar can be a cereal bar or a granola bar. The food product can be a condiment. The condiment can be a salad dressing.In another aspect, this document features dietary supplements comprising a composition comprising greater than about 75% arabinoxylan, wherein the arabinoxylan has a Mw of from about 1200 Da to about 2400 Da. The dietary supplement can be a fiber supplement. The dietary supplement can be a prebiotic. The dietary supplement also can include a vitamin, a mineral, an amino acid, and / or a nutraceutical.In another aspect, this document features pharmaceutical compositions comprising a composition comprising greater than about 75% arabinoxylan, wherein the arabinoxylan has a Mw of from about 1200 Da to about 2400 Da and a pharmaceutical acceptable carrier, excipient, or diluent.Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. Although methods and materials similar or equivalent to those described herein can be used to practice the invention, suitable methods and materials are described below. All publications, patent applications, patents, and other references mentioned herein are incorporated by reference in their entirety. In case of conflict, the present specification, including definitions, will control. In addition, the materials, methods, and examples are illustrative only and not intended to be limiting.The details of one or more embodiments of the invention are set forth in the accompanying drawings and the description below. Other features, objects, and advantages of the invention will be apparent from the description and drawings, and from the claims.BRIEF DESCRIPTION OF THE DRAWINGSFigure 1. Structures of exemplary arabinoxylan units.Figures 2A-2B. Degree of polymerization (DP) distributions of exemplary arabinoxylan compositions. Figure 2A) A DP distribution of an Arrabina P (AXP) composition. Figure 2B) A DP distribution of an Arrabina V (AXV) composition.Figure 3. Analysis of sensory characteristics of exemplary arabinoxylan compositions AXP lot 221811A05AL and AXV lot 222421A03 AL provided herein.Figures 4A-4B. Solubility of exemplary arabinoxylan compositions. Figure 4A) Solubility of AXP lot 221811A05AL at 10, 20, 30, 40, and 50% concentrations. Figure 4B) Solubility of AXV lot 222421A03AL at 10, 20, 30, 40, 50, 60, and 70% concentrations.Figure 5. Analysis of color of exemplary arabinoxylan composition AXV lot 222421A03 AL.Figure 6. Analysis of bactericidal power of exemplary arabinoxylan compositions. Absorbance of solutions with varying Arrabina P (lot 20260A01AL) concentrations, measured in 30-minute increments, gave an indexed measure of total E. coli in solution.Figures 7A-7C. Stability of exemplary arabinoxylan compositions. Figure 7A) Arabinoxylan compositions provided herein were stable overtime. The amount of AXP lot 20260A01AL remaining in solution after a hot fill process (pH=3, processed at 180F for 60 seconds, in a 2% concentration AXP solution, showed less than 0.5% AXP breakdown after 5 months. Figure 7B) Arabinoxylan compositions provided herein were stable in conditions that turn other fibers into simple sugars. After retort processing (pH=5, 5% concentration solutions, processed at 275°F for 40 minutes), AXV (lot 222421A03AL) had 5.73% breakdown, AXP (lot 221811A05AL) had 1.09% breakdown, and inulin had 92.44% breakdown. Figure 7C) Arabinoxylan compositions provided herein were stable in extreme pH conditions. AXP (lot:221811A05AL) and AXV (lot: 22421A03AL) remaining in solution after thermal treatment (pH=2, 5% solutions, processed at 194°F for 55minutes).Figures 8A-8D. Relates to the testing discussed in Figure 7C. Figure 8A) 5% AXP samples at each stage of thermal processing treatment are shown. Graduated cylinder (container 1): AXP 5% as is (no treatment), Test tube 1: AXP pH 2, neutralized no-heat, Test tube 2: AXP pH 2, neutralized heated, and Test tube 3: AXP pH 2, not neutralized heated. Figure 8B) 5% AXV samples at each stage of thermal processing treatment. Graduated cylinder (container 1): AXV 5% as is (no treatment),Test tube 1 : AXV pH 2, neutralized no-heat, Test tube 2: AVV pH 2, neutralized heated, and Test tube 3: AXV pH 2, not neutralized heated. Figure 8C) 5% inulin samples at each stage of thermal processing treatment. Graduated cylinder (container 1): Inulin 5% as is (no treatment), Test tube 1: Inulin pH 2, neutralized no-heat, Test tube 2: Inulin pH 2, neutralized heated, and Test tube 3: Inulin pH 2, not neutralized heated. Figure 8D) 5% Neutralized samples before and after heating to 194°F for 55 minutes. Test tube 1 : AXP pH 2, neutralized, no-heat, Test tube 2: AXP pH 2, neutralized heated, Test tube 3: AXV pH 2, neutralized no-heat, Test tube 4: AXV pH 2, neutralized heated, Test tube 5: Inulin pH 2, neutralized no-heat, and Test tube 6: Inulin pH 2, neutralized heated.Figures 9A-9D. Foam stability of exemplary arabinoxylan compositions. Figure 9A) Foam following frothing of barista style almond milk. Figure 9B) Foam following frothing of barista style almond milk containing AXP (2.9% AXP lot 20260A01AL (3grams)). Figure 9C) Foam following frothing of conventional style almond milk (non -barista). Figure 9D) Foam following frothing of conventional style almond milk containing AXP (AXP lot 20260A01AL (3grams)).Figures 10A-10C. Emulsion of exemplary arabinoxylan compositions. Figure 10A) Oil-water emulsion using AXV as an emulsifier. Figure 10B) Oil-water emulsion using AXP as an emulsifier. Figure IOC) Oil-water emulsion using sunflower lecithin as an emulsifier.Figures 11A-11C. Breads with 6% exemplary arabinoxylan composition AXP inclusion lot 20260A01AL. Figure 11A) Soft loaf bread baked with varied amounts of an arabinoxylan composition. Figure 1 IB) Soft gluten-free loaf bread baked with varied amounts of an arabinoxylan composition. Figure 11C) Soft loaf bread baked with 5 grams (g) of arabinoxylan per serving.Figures 12A-12E. Cookies with exemplary arabinoxylan compositions. Figure 12A) Cookies baked with varied amounts of arabinoxylan compositions using AXP lot 20260A01AL and AXV lot 222421A03AL. Figure 12B) Control cookies baked without any arabinoxylan composition. Figure 12C) Cookies baked with 1 g of AXP (top) or with 3 g of AXP lot 20260A01AL and 30% less sugar (bottom). Figure 12D) Cookies baked with 1 g of AXV (top) or with 3 g of AXV and 30% less sugar (bottom). Figure 12E) Nutritional facts of control cookies (left panel), cookies bakedwith 1 gram AXV per serving (middle panel), and cookies baked with 30% less sugar (right panel).Figures 13A-13D. Cupcakes with exemplary arabinoxylan compositions AXP lot 20260A01AL and AXV lot 222421A03 AL. Figure 13 A) Cupcakes baked with varied amounts of arabinoxylan compositions. Figure 13B) Control cupcakes baked without any arabinoxylan composition. Figure 13C) Cupcakes baked with 1 g of AXP (top) or with 3 g of AXP (bottom). Figure 13D) Cupcakes baked with 1 g of AXV (top) or with 3 g of AXV (bottom).Figures 14A-14B. Gummy confections with gelatin and exemplary arabinoxylan compositions. Figure 14A) Gelatin gummies made with 33% AXV lot 222421A03 AL (right panel) and control gummies (left panel). Figure 14B) Nutritional facts of control gelatin gummies (left panel) and gelatin gummies made with 33% arabinoxylan (right panel).Figures 15A-15B. Gummy confections with pectin and exemplary arabinoxylan compositions. Figure 15 A) Pectin gummies made with 12% AXV lot 222421A03AL (left panel) and control gummy (right panel). Figure 15B) Nutritional facts of control pectin gummies (left panel) and pectin gummies made with 12% arabinoxylan (right panel).Figure 16. Chocolates with exemplary arabinoxylan compositions AXP lot 20260A01AL and AXV lot 222421A03 AL.Figures 17A-17B. Bars with exemplary arabinoxylan compositions. Figure 17A) Raw bars made with AXP lot 20260A01AL or AXV lot 222421A03AL. Figure 17B) Nutritional facts of control raw bars (left panel), raw bars with 1 gram AXP per serving (middle panel), and raw bars with 3 grams AXP per serving (right panel).Figure 18. Granola made with AXP lot 221811A05AL.Figure 19. Yogurt with exemplary arabinoxylan compositions AXV lot 222421A03AL, and AXP.DETAILED DESCRIPTIONThis document provides methods for using one or more arabinoxylan compositions as a food ingredient to make a food product for mammalian consumption (e.g., human consumption) as well as such food products. For example, a food ingredient provided herein can include at least about 45% (e.g., by weight) ofarabinoxylan. In another example, a food ingredient provided herein can make up at least 1% of a food product. This document also provides compositions containing arabinoxylan (e.g., arabinoxylan compositions) and having particular structural characteristics.Any appropriate method can be used to make a food product that includes one or more arabinoxylan compositions as a food ingredient. In some cases, an arabinoxylan composition can be added to other ingredients of a food product to form a food product containing the arabinoxylan composition.In some cases, an arabinoxylan composition described herein can be used as a sweetener, fiber additive, preservative, bactericidal, emulsifier, bulking agent, food film, gum, stabilizer, and / or thickener to form a food product.In some cases, an arabinoxylan composition described herein can be used to form a sweetener composition. In some cases, a sweetener composition including one or more arabinoxylan compositions described herein can be a sugar replacement. In some cases, a sweetener composition including one or more arabinoxylan compositions described herein can be a reduced-calorie sweetener composition. In some cases, a sweetener composition including one or more arabinoxylan compositions described herein can be a reduced glycemic-index sweetener composition.In some cases, a sweetener composition provided herein (e.g., a sweetener composition including an arabinoxylan composition described herein) can have a dextrose equivalent (DE) of from about 10 to about 90 (e.g., from about 10 to about 80, from about 10 to about 70, from about 10 to about 60, from about 10 to about 50, from about 10 to about 40, from about 10 to about 30, from about 20 to about 90, from about 30 to about 90, from about 40 to about 90, from about 50 to about 90, from about 60 to about 90, from about 70 to about 90, from about 20 to about 80, from about 30 to about 70, from about 40 to about 60, from about 20 to about 40, from about 30 to about 50, from about 50 to about 70, from about or from about 60 to about 80). Without being bound by any particular theory, it is believed that a sweetener composition including one or more arabinoxylan compositions described herein with a DE that is within about 10 percent as a commercially available sweetener may be substituted in approximately equal volume (or within about 10 percent) for the commercially available sweetener. In some cases, a sweetener composition includingone or more arabinoxylan compositions described herein can have a glycemic index (GI) of from about 7 to about 50 (e.g., from about 7 to about 40, from about 7 to about 30, from about 7 to about 20, from about 7 to about 10, from about 10 to about 50, from about 20 to about 50, from about 30 to about 50, from about 40 to about 50, from about 10 to about 40, from about 20 to about 30, from about 10 to about 20, from about 15 to about 25, or from about 35 to about 45). The glycemic index of glucose (e.g., dextrose) is typically reported to be 100. The glycemic index of sucrose is typically reported to be 65. Without being bound by any particular theory, it is believed that sweeteners with lower GI values can aid in management of blood sugar and insulin levels and / or be useful in controlling appetite and weight loss. In some cases, a sweetener composition including one or more arabinoxylan compositions described herein can have a calorie content of from about 200 calories per 100 g of the sweetener composition to about 400 calories per 100 g of the sweetener composition (e.g., from about 200 to about 350, from about 200 to about 300, from about 200 to about 250, from about 250 to about 400, from about 300 to about 400, from about 350 to about 400, or from about 250 to about 350 calories per 100 g of the sweetener composition).Sweetener properties described can be measured using any appropriate method. For example, a glycemic index (GI) can be measured as described in Magaletta et al., Cereal Chemistry 87(4):363-369 (2010). For example, in some cases, a DE can be measured using Lane-Eynon titration. In some cases, a DE can be determined using osmometry.In some cases, a sweetener composition including one or more arabinoxylan compositions described herein can be used together with one or more traditional sweeteners. Examples of traditional sweeteners that can be included in a sweetener composition provided herein include, without limitation, com syrup, sucrose (sugar), glucose, fructose, sorbitol, mannitol, high fructose com syrup, saccharin, aspartame, sucralose, stevia, acesulfame potassium, tapioca symp, maltodextrin, erythritol, allulose, monk fruit (luo han guo), neotame, advantame, thaumatin, and stebiol glycosides.In some cases, an arabinoxylan composition that can be used to form a fiber additive. A fiber additive can be any appropriate fiber additive that is formulated to include one or more arabinoxylan compositions described herein. In some cases, a fiber additive provided herein can be a prebiotic (e.g., soluble) fiber additivecomposition. In some cases, a fiber additive including one or more arabinoxylan compositions described herein can be an insoluble fiber additive.In some cases, a fiber additive composition including one or more arabinoxylan compositions described herein can have from about 1 g to about 15 g of fiber (e.g., soluble fiber) per serving (e.g., from about 1 to about 12, from about 1 to about 10, from about 1 to about 7, from about 1 to about 5, from about 5 to about 15, from about 8 to about 15, from about 10 to about 15, from about 12 to about 15, from about 3 to about 12, from about 5 to about 10, from about 3 to about 5, from about 5 to about 8, or from about 8 to about 12 g of fiber (e.g., soluble fiber) per serving).Fiber additive properties described can be measured using any appropriate method. For example, soluble fiber can be measured by AO AC Official Methods of Analysis 2011.25.Any appropriate arabinoxylan composition can be used as a food ingredient to form a food product described herein (e.g., a food product for mammalian consumption (e.g., human consumption)). Arabinoxylan is a copolymer found in many plants that contain arabinose and xylose. Typically, arabinoxylan contains a xylose backbone (e.g., a chain of 1,4-linked xylose units) having one or more arabinose units linked (e.g., covalently linked) to the xylose backbone.Arabinoxylan present in an arabinoxylan composition that can be used as a food ingredient to make a food product described herein for mammalian consumption (e.g., human consumption) can have any appropriate chain length. For example, arabinoxylan present in an arabinoxylan composition that can be used as a food ingredient can have a chain length of from about 3 degrees of polymerization (dp) to about 200 dp (e.g., from about 3 to about 10, from about 10 to about 20, from about 20 to about 35, from about 35 to about 50, from about 50 to about 100, or from about 100 to about 200). In some cases, from about 15% to about 20% of the arabinoxylan present in an arabinoxylan composition that can be used as a food ingredient can have a chain length of from about 3 dp to about 10 dp, about 40% to about 45% of the arabinoxylan present in an arabinoxylan composition that can be used as a food ingredient can have a chain length of from about 10 dp to about 20 dp, about 23% to about 28% of the arabinoxylan present in an arabinoxylan composition that can be used as a food ingredient can have a chain length of from about 20 dp to about 35 dp, about 6% to about 7% of the arabinoxylan present in an arabinoxylan composition thatcan be used as a food ingredient can have a chain length of from about 33 dp to about 50 dp, and about 8% to about 9% of the arabinoxylan present in an arabinoxylan composition that can be used as a food ingredient can have a chain length of from about 50 dp to about 100 dp. In some cases, from about 50% to about 60% of the arabinoxylan present in an arabinoxylan composition that can be used as a food ingredient can have a chain length of from about 3 dp to about 10 dp, about 20% to about 30% of the arabinoxylan present in an arabinoxylan composition that can be used as a food ingredient can have a chain length of from about 10 dp to about 20 dp, and about 15% to about 20% of the arabinoxylan present in an arabinoxylan composition that can be used as a food ingredient can have a chain length of from about 20 dp to about 35 dp.Arabinoxylan present in an arabinoxylan composition that can be used as a food ingredient to make a food product described herein for mammalian consumption (e.g., human consumption) can have any appropriate molecular weight. In some cases, arabinoxylan present in an arabinoxylan composition that can be used as a food ingredient can have a molecular weight (Mw) of from about 1000 daltons (Da) to about 6500 Da (e.g., from about 1000 Da to about 6200 Da, from about 1000 Da to about 6000 Da, from about 1000 Da to about 5800 Da, from about 1000 Da to about 5500 Da, from about 1000 Da to about 5300 Da, from about 1000 Da to about 5000 Da, from about 1000 Da to about 4800 Da, from about 1000 Da to about 4500 Da, from about 1000 Da to about 4200 Da, from about 1000 Da to about 4000 Da, from about 1000 Da to about 3800 Da, from about 1000 Da to about 3500 Da, from about 1000 Da to about 3200 Da, from about 1000 Da to about 3000 Da, from about 1000 Da to about 2800 Da, from about 1000 Da to about 2400 Da, from about 1000 Da to about 2200 Da, from about 1000 Da to about 2000 Da, from about 1000 Da to about 1800 Da, from about 1200 Da to about 6500 Da, from about 1500 Da to about 6500 Da, from about 1800 Da to about 6500 Da, from about 2000 Da to about 6500 Da, from about 2200 Da to about 6500 Da, from about 2500 Da to about 6500 Da, from about 2700 Da to about 6500 Da, from about 3000 Da to about 6500 Da, from about 3200 Da to about 6500 Da, from about 3500 Da to about 6500 Da, from about 3800 Da to about 6500 Da, from about 4000 Da to about 6500 Da, from about 4300 Da to about 6500 Da, from about 4500 Da to about 6500 Da, from about 4800 Da to about 6500 Da, from about 5000 Da to about 6500 Da, from about 5500 Da to about 6500 Da, from about1500 Da to about 6000 Da, from about 1800 Da to about 5800 Da, from about 2000 Da to about 5500 Da, from about 2300 Da to about 5200 Da, from about 2500 Da to about 5000 Da, from about 2800 Da to about 4800 Da, from about 3000 Da to about 4500 Da, from about 1200 Da to about 2400 Da, from about 1500 Da to about 2000 Da, from about 2000 Da to about 2500 Da, from about 2500 Da to about 3000 Da, from about 3000 Da to about 3500 Da, from about 3500 Da to about 4000 Da, from about 4000 Da to about 4500 Da, from about 4500 Da to about 5000 Da, or from about 5000 Da to about 5500 Da). A molecular weight can be determined by any appropriate method. For example, a molecular weight can be determined using size exclusion (sometimes also called gel permeation) chromatography (SEC).Arabinoxylan present in an arabinoxylan composition that can be used as a food ingredient to make a food product described herein for mammalian consumption (e.g., human consumption) can have any appropriate amount of arabinose. In some cases, arabinoxylan present in an arabinoxylan composition that can be used as a food ingredient can include from about 5% to about 40% (e.g., by dry weight) of arabinose units.Arabinoxylan present in an arabinoxylan composition that can be used as a food ingredient to make a food product described herein for mammalian consumption (e.g., human consumption) can have any appropriate amount of xylose. In some cases, arabinoxylan present in an arabinoxylan composition that can be used as a food ingredient can include from about 60% to about 85% (e.g., by dry weight) of xylose units.Arabinoxylan present in an arabinoxylan composition that can be used as a food ingredient to make a food product described herein for mammalian consumption (e.g., human consumption) can have any appropriate ratio of arabinose to xylose (any appropriate A:X ratio). In some cases, arabinoxylan present in an arabinoxylan composition that can be used as a food ingredient can have an A:X ratio of from about 0.05 to about 0.65 (e.g., from about 0.05 to about 0.5, from about 0.05 to about 0.4, from about 0.05 to about 0.3, from about 0.05 to about 0.2, from about 0.05 to about 0.1, from about 0.1 to about 0.65, from about 0.2 to about 0.65, from about 0.3 to about 0.65, from about 0.4 to about 0.65, from about 0.5 to about 0.65, from about 0.1 to about 0.6, from about 0.2 to about 0.5, from about 0.3 to about 0.4, from about 0.1to about 0.3, from about 0.2 to about 0.4, from about 0.3 to about 0.5, or from about 0.4 to about 0.6).In some cases, arabinoxylan present in an arabinoxylan composition that can be used as a food ingredient to make a food product described herein for mammalian consumption (e.g., human consumption) also can contain one or more additional sugar units. For example, arabinoxylan also can contain glucose, galactose, and / or mannose.When arabinoxylan present in an arabinoxylan composition that can be used as a food ingredient to make a food product described herein for mammalian consumption (e.g., human consumption) includes glucose, the glucose can be present in any appropriate amount. In some cases, arabinoxylan present in an arabinoxylan composition that can be used as a food ingredient can include from about 8% to about 15% (e.g., by dry weight) of glucose units (e.g., from about 8% to about 12%, from about 8% to about 10%, from about 10% to about 15%, from about 12% to about 15%, or from about 10% to about 12% of glucose units).When arabinoxylan present in an arabinoxylan composition that can be used as a food ingredient to make a food product described herein for mammalian consumption (e.g., human consumption) includes galactose, the galactose can be present in any appropriate amount. In some cases, arabinoxylan present in an arabinoxylan composition that can be used as a food ingredient can include from about 2% to about 6% (e.g., by dry weight) of galactose units (e.g., from about 2% to about 5%, from about 2% to about 4%, from about 3% to about 6%, from about 4% to about 6%, or from about 3% to about 5% of galactose units).When arabinoxylan present in an arabinoxylan composition that can be used as a food ingredient to make a food product described herein for mammalian consumption (e.g., human consumption) includes mannose, the maltose can be present in any appropriate amount. In some cases, arabinoxylan present in an arabinoxylan composition that can be used as a food ingredient can include less than about 3% by dry weight of mannose units.Arabinoxylan present in an arabinoxylan composition that can be used as a food ingredient to make a food product described herein for mammalian consumption (e.g., human consumption) can have any appropriate bulk density. In some cases, arabinoxylan present in an arabinoxylan composition that can be used as a food ingredient can have a bulk density of from about 0.029 g / cc to about 0.046 g / cc.An arabinoxylan composition that can be used as a food ingredient to make a food product described herein for mammalian consumption (e.g., human consumption) can have any appropriate solubility. In some cases, an arabinoxylan composition that can be used as a food ingredient can have a solubility (e.g., a maximum solubility) of from about 50% to about 90% (e.g., of from about 50% to about 80%, of from about 50% to about 70%, of from about 50% to about 60%, of from about 60% to about 90%, of from about 70% to about 90%, of from about 80% to about 90%, of from about 60% to about 80%, of from about 60% to about 70%, or of from about 70% to about 80%).An arabinoxylan composition that can be used as a food ingredient to make a food product described herein for mammalian consumption (e.g., human consumption) can have any appropriate color. In some cases, an arabinoxylan composition that can be used as a food ingredient can be clear (e.g., can be colorless). In some cases, an arabinoxylan composition that can be used as a food ingredient can be translucent. For example, an arabinoxylan composition that can be used as a food ingredient can have a yellow tint (e.g., can be a light yellow). For example, an arabinoxylan composition that can be used as a food ingredient can have a brown tint (e.g., can be a dark brown). Any appropriate method can be used to determine a color of an arabinoxylan composition that can be used as a food ingredient to make a food product described herein for mammalian consumption (e.g., human consumption). In some cases, a color of an arabinoxylan composition that can be used as a food ingredient to make a food product described herein for mammalian consumption (e.g., human consumption) can be determined using ASTM D2244-15 (see, e.g., ASTM International, West Conshohocken, PA, 2015; DOI: 10.1520 / D2244-15).In cases where one or more arabinoxylan compositions are used as a food ingredient to produce a food product where any visual appearance of the food product is acceptable, any color arabinoxylan composition(s) can be used.In cases where one or more arabinoxylan compositions are used as a food ingredient to make a food product described herein for mammalian consumption (e.g., human consumption) where a desired visual appearance of the food product is a light color, one or more light yellow color arabinoxylan composition(s) can be used.An arabinoxylan composition that can be used as a food ingredient to make a food product described herein for mammalian consumption (e.g., human consumption)can have any appropriate flavor. In some cases, an arabinoxylan composition that can be used as a food ingredient can be flavorless. In some cases, an arabinoxylan composition that can be used as a food ingredient can have a wheat flavor. In some cases, an arabinoxylan composition that can be used as a food ingredient can have a bitter flavor.An arabinoxylan composition that can be used as a food ingredient to make a food product described herein for mammalian consumption (e.g., human consumption) can have any appropriate viscosity (e.g., when 1 gram of the arabinoxylan composition is dissolved in 10 mL of ddlLO). In some cases, an arabinoxylan composition provided herein when 1 gram of the arabinoxylan composition is dissolved in 10 mL of ddlLO can have a viscosity of from about 5 millipascal second (mPa- s) to about 20 mPa s (e.g., from about 5 mPa s to about 15 mPa s, from about 5 mPa s to about 10 mPa s, from about 10 mPa- s to about 20 mPa s, from about 15 mPa- s to about 20 mPa s, from about 8 mPa- s to about 17 mPa s, from about 10 mPa- s to about 15 mPa s, from about 7 mPa s to about 12 mPa s, from about 10 mPa s to about 15 mPa s, or from about 12 mPa- s to about 17 mPa s).An arabinoxylan composition that can be used as a food ingredient to make a food product described herein for mammalian consumption (e.g., human consumption) can have any appropriate bactericidal power. In some cases, an arabinoxylan composition that can be used as a food ingredient can be a clean-label product.An arabinoxylan composition that can be used as a food ingredient to make a food product described herein for mammalian consumption (e.g., human consumption) can have any appropriate stability. In some cases, an arabinoxylan composition that can be used as a food ingredient can have a stability that is from about 25% to about 100% greater than a comparable food ingredient that lacks the arabinoxylan composition.An arabinoxylan composition that can be used as a food ingredient to make a food product described herein for mammalian consumption (e.g., human consumption) can have any appropriate pH. In some cases, an arabinoxylan composition that can be used as a food ingredient can have a pH of from about 3 to about 8 (e.g., from about 3 to about 7, from about 3 to about 6, from about 3 to about 5, from about 3 to about 4, from about 4 to about 8, from about 5 to about 8, from about 6 to about 8, from about 7to about 8, from about 4 to about 7, from about 5 to about 6, from about 4 to about 6, or from about 5 to about 7).An arabinoxylan composition that can be used as a food ingredient to make a food product described herein for mammalian consumption (e.g., human consumption) can include any appropriate amount of arabinoxylan. In some cases, an arabinoxylan composition that can be used as a food ingredient can include greater than about 45% (e.g., greater than about 50%, greater than about 60%, greater than about 70%, or greater than about 75%) arabinoxylan (e.g., by dry weight). In some cases, an arabinoxylan composition that can be used as a food ingredient can include from about 45% to about 95% (e.g., by dry weight) arabinoxylan (e.g., from about 45% to about 90%, from about 45% to about 85%, from about 45% to about 80%, from about 45% to about 70%, from about 45% to about 60%, from about 65% to about 95%, from about 75% to about 95%, from about 85% to about 95%, from about 55% to about 90%, from about 65% to about 85%, from about 50% to about 70%, from about 60% to about 80%, or from about 70% to about 90% (e.g., by dry weight) arabinoxylan).In some cases, an arabinoxylan composition that can be used as a food ingredient to make a food product described herein for mammalian consumption (e.g., human consumption) can include one or more additional components. For example, an arabinoxylan composition that can be used as a food ingredient can include one or more additional sugars (e.g., one or more sugars other than arabinoxylan), one or more degradation products, one or more polypeptides, one or more polyphenols, ash, pectins, and / or uronic acids.When an arabinoxylan composition that can be used as a food ingredient to make a food product described herein for mammalian consumption (e.g., human consumption) includes one or more additional sugars (e.g., one or more sugars other than arabinoxylan), the composition can include any appropriate one or more additional sugars. In some cases, an additional sugar (e.g., a sugar other than arabinoxylan) present in an arabinoxylan composition that can be used as a food ingredient can be a sugar monomer (e.g., a free sugar monomer). In some cases, an additional sugar (e.g., a sugar other than arabinoxylan) present in an arabinoxylan composition that can be used as a food ingredient can be a carbohydrate polymer (e.g., an oligosaccharide or a polysaccharide). Examples of additional sugars (e.g., sugars other than arabinoxylan) that can be present in an arabinoxylan composition that canbe used as a food ingredient include, without limitation, xylotriose, xylobiose, glucose, xylose, galactose, arabinose, rhamnose, mannose, cellulose (e.g., cellulose oligomers such as cellobiose and cellotriose), amylose, amylopectin, glucuronoxylan, glucuronoarabinoxylan, glucomannan, starches, and beta glucans.When an arabinoxylan composition that can be used as a food ingredient to make a food product described herein for mammalian consumption (e.g., human consumption) includes one or more additional sugars (e.g., one or more sugars other than arabinoxylan), the composition can include any appropriate amount of the one or more additional sugars. In some cases, an arabinoxylan composition that can be used as a food ingredient can include from about 0% to about 10% (e.g., from about 0% to about 8%, from about 0% to about 6%, from about 0% to about 4%, from about 0% to about 2%, from about 2% to about 10%, from about 4% to about 10%, from about 6% to about 10%, from about 8% to about 10%, from about 2% to about 8%, from about 4% to about 6%, from about 1% to about 3%, from about 2% to about 4%, from about 3% to about 5%, from about 5% to about 7%, from about 6% to about 8%, or from about 7% to about 9%) (e.g., by dry weight) one or more additional sugars (e.g., one or more sugars other than arabinoxylan). For example, an arabinoxylan composition that can be used as a food ingredient can include from about 0% to about 5% (e.g., by dry weight) one or more additional sugar monomers. For example, an arabinoxylan composition that can be used as a food ingredient can include from about 0% to about 5% (e.g., from about 0% to about 4%, from about 0% to about 3%, from about 0% to about 2%, from about 0% to about 1%, from about 1% to about 5%, from about 2% to about 5%, from about 3% to about 5%, from about 4% to about 5%, from about 1% to about 4%, from about 2% to about 3%, from about 1% to about 3%, or from about 2% to about 4%) (e.g., by dry weight) one or more carbohydrate polymers (e.g., one or more carbohydrate polymers other than arabinoxylan). For example, an arabinoxylan composition that can be used as a food ingredient can include from about 0% to about 5% (e.g., from about 0% to about 4%, from about 0% to about 3%, from about 0% to about 2%, from about 0% to about 1%, from about 1% to about 5%, from about 2% to about 5%, from about 3% to about 5%, from about 4% to about 5%, from about 1% to about 4%, from about 2% to about 3%, from about 1% to about 3%, or from about 2% to about 4%) (e.g., by dry weight) xylotriose. For example, an arabinoxylan composition that can be used as a food ingredient can include from about 0% to about5% (e.g., from about 0% to about 4%, from about 0% to about 3%, from about 0% to about 2%, from about 0% to about 1%, from about 1% to about 5%, from about 2% to about 5%, from about 3% to about 5%, from about 4% to about 5%, from about 1% to about 4%, from about 2% to about 3%, from about 1% to about 3%, or from about 2% to about 4%) (e.g., by dry weight) xylobiose. For example, an arabinoxylan composition that can be used as a food ingredient can include from about 0% to about 5% (e.g., from about 0% to about 4%, from about 0% to about 3%, from about 0% to about 2%, from about 0% to about 1%, from about 1% to about 5%, from about 2% to about 5%, from about 3% to about 5%, from about 4% to about 5%, from about 1% to about 4%, from about 2% to about 3%, from about 1% to about 3%, or from about 2% to about 4%) (e.g., by dry weight) glucose. For example, an arabinoxylan composition that can be used as a food ingredient can include from about 0% to about 5% (e.g., from about 0% to about 4%, from about 0% to about 3%, from about 0% to about 2%, from about 0% to about 1%, from about 1% to about 5%, from about 2% to about 5%, from about 3% to about 5%, from about 4% to about 5%, from about 1% to about 4%, from about 2% to about 3%, from about 1% to about 3%, or from about 2% to about 4%) (e.g., by dry weight) xylose. For example, an arabinoxylan composition that can be used as a food ingredient can include from about 0% to about 5% (e.g., from about 0% to about 4%, from about 0% to about 3%, from about 0% to about 2%, from about 0% to about 1%, from about 1% to about 5%, from about 2% to about 5%, from about 3% to about 5%, from about 4% to about 5%, from about 1% to about 4%, from about 2% to about 3%, from about 1% to about 3%, or from about 2% to about 4%) (e.g., by dry weight) galactose. For example, an arabinoxylan composition that can be used as a food ingredient can include from about 0% to about 5% (e.g., from about 0% to about 4%, from about 0% to about 3%, from about 0% to about 2%, from about 0% to about 1%, from about 1% to about 5%, from about 2% to about 5%, from about 3% to about 5%, from about 4% to about 5%, from about 1% to about 4%, from about 2% to about 3%, from about 1% to about 3%, or from about 2% to about 4%) (e.g., by dry weight) arabinose.In some cases, an arabinoxylan composition that can be used as a food ingredient to make a food product described herein for mammalian consumption (e.g., human consumption) can lack one or more additional sugars (e.g., one or more sugars other than arabinoxylan). Examples of additional sugars (e.g., sugars other thanarabinoxylan) that can be absent from an arabinoxylan composition that can be used as a food ingredient include, without limitation, mannose, fructose, sucrose, maltose, and lactose. For example, mannose can be absent from an arabinoxylan composition that can be used as a food ingredient. For example, fructose can be absent from an arabinoxylan composition that can be used as a food ingredient.When an arabinoxylan composition that can be used as a food ingredient to make a food product described herein for mammalian consumption (e.g., human consumption) includes one or more degradation products, the composition can include any appropriate one or more degradation products. Examples of degradation products that can be present in an arabinoxylan composition that can be used as a food ingredient include, without limitation, glycolic acid, lactic acid, formic acid, acetic acid, 5hmf, and furfural.When an arabinoxylan composition that can be used as a food ingredient to make a food product described herein for mammalian consumption (e.g., human consumption) includes one or more degradation products, the composition can include any appropriate amount of the one or more degradation products. For example, an arabinoxylan composition that can be used as a food ingredient can include from about 0.05% to about 0.5% (e.g., by dry weight) one or more degradation products. For example, an arabinoxylan composition that can be used as a food ingredient can include from about 0% to about 0.06% (e.g., by dry weight) glycolic acid. For example, an arabinoxylan composition that can be used as a food ingredient can include from about 0% to about 0.04% (e.g., by dry weight) lactic acid. For example, an arabinoxylan composition that can be used as a food ingredient can include from about 0% to about 0.09% (e.g., by dry weight) formic acid. For example, an arabinoxylan composition that can be used as a food ingredient can include from about 0.07% to about 0.18% (e.g., by dry weight) acetic acid. For example, an arabinoxylan composition that can be used as a food ingredient can include from about 0% to about 0.03% (e.g., by dry weight) 5hmf. For example, an arabinoxylan composition that can be used as a food ingredient can include from about 0% to about 0.02% (e.g., by dry weight) furfural.In some cases, an arabinoxylan composition that can be used as a food ingredient to make a food product described herein for mammalian consumption (e.g., human consumption) can lack one or more degradation products. Examples ofdegradation products that can be absent from an arabinoxylan composition that can be used as a food ingredient include, without limitation, glucuronic acid, galacturonic acid, levulinic, and acrylamide. For example, glucuronic acid can be absent from an arabinoxylan composition that can be used as a food ingredient. For example, galacturonic acid can be absent from an arabinoxylan composition that can be used as a food ingredient. For example, levulinic can be absent from an arabinoxylan composition that can be used as a food ingredient. For example, acrylamide can be absent from an arabinoxylan composition that can be used as a food ingredient.When an arabinoxylan composition that can be used as a food ingredient to make a food product described herein for mammalian consumption (e.g., human consumption) includes one or more polypeptides, the composition can include any appropriate polypeptide(s). In some cases, polypeptides that are naturally present in a lignocellulosic biomass (e.g., wheat straw material) used to generate arabinoxylan can be present in an arabinoxylan composition provided herein. In some cases, polypeptides derived from (e.g., polypeptide fragments) polypeptides that are naturally present in a lignocellulosic biomass (e.g., wheat straw material) used to generate arabinoxylan can be present in an arabinoxylan composition provided herein.When an arabinoxylan composition that can be used as a food ingredient to make a food product for mammalian consumption (e.g., human consumption) includes one or more polypeptides, the composition can include any appropriate amount of the polypeptide (s) (e.g., can have any appropriate protein content). For example, an arabinoxylan composition that can be used as a food ingredient can include from about 0% to about 3.5% (e.g., by dry weight) one or more polypeptides.When an arabinoxylan composition that can be used as a food ingredient to make a food product described herein for mammalian consumption (e.g., human consumption) includes one or more polyphenols, the composition can include any appropriate polyphenol(s). In some cases, a polyphenol can be a part of a polyphenol (e.g., can be a polyphenol unit). In some cases, a polyphenol (or polyphenol unit) can be covalently attached to arabinoxylan present in the composition provided herein. In some cases, a polyphenol (of polyphenol unit) can be covalently attached to one or more additional sugars (e.g., one or more sugars other than arabinoxylan) present in the composition provided herein. In some cases, a polyphenol (or polyphenol unit) can be a free polyphenol. Examples of polyphenols that can be present in an arabinoxylancomposition that can be used as a food ingredient include, without limitation, ferulic acid, gallic acid, 4-hydroxybenzoic acid, coumaric acid, syringic acid, sinapic acid, rosemarinic acid, vanillin, protocatechuic acid, 2,5 -dihydroxybenzoic acid, chlorogenic acid, caffeic acid, and salicylic acid.When an arabinoxylan composition that can be used as a food ingredient to make a food product described herein for mammalian consumption (e.g., human consumption) includes one or more polyphenols, the composition can include any appropriate amount of the polyphenol(s). For example, an arabinoxylan composition that can be used as a food ingredient can include from about 1% to about 10% (e.g., from about 1% to about 8%, from about 1% to about 6%, from about 1% to about 4%, from about 3% to about 10%, from about 5% to about 10%, from about 7% to about 10%, from about 2% to about 9%, from about 3% to about 8%, from about 4% to about 7%, from about 5% to about 6%, from about 2% to about 4%, from about 3% to about 5%, from about 4% to about 6%, from about 5% to about 7%, from about 6% to about 8%, or from about 7% to about 9%) (e.g., by dry weight) one or more polyphenols.When an arabinoxylan composition that can be used as a food ingredient to make a food product described herein for mammalian consumption (e.g., human consumption) includes ash, the composition can include any appropriate type of ash. In some cases, ash the composition provided herein can be plant-based ash. In some cases, ash the composition provided herein can include one or more of calcium, iron, magnesium, potassium, sodium, and silica.When an arabinoxylan composition that can be used as a food ingredient o make a food product described herein for mammalian consumption (e.g., human consumption) includes ash, the composition can include any appropriate amount of ash. For example, an arabinoxylan composition that can be used as a food ingredient can include from about 0.5% to about 5% (e.g., from about 0.5% to about 4%, from about 0.5% to about 3%, from about 0.5% to about 2%, from about 0.5% to about 1%, from about 1% to about 5%, from about 2% to about 5%, from about 3% to about 5%, from about 4% to about 5%, from about 1% to about 4%, from about 2% to about 3%, from about 1% to about 3%, or from about 2% to about 4%) (e.g., by dry weight) ash.In some cases, an arabinoxylan composition that can be used as a food ingredient to make a food product described herein for mammalian consumption (e.g.,human consumption) can include (e.g., can be designed to include) small, if any, amounts of one or more particular components. For example, an arabinoxylan composition that can be used as a food ingredient can be designed to lack one or more particular components that may be present within a starting material used to produce the composition (e.g., a lignocellulosic material such as wheat straw). In some cases, an arabinoxylan composition that can be used as a food ingredient can be designed to include little, if any, of one or more particular components to provide the compositions with an improved odor or smell, improved or desirable visual appearance or color, and / or improved tastes or flavors as compared to the starting material. For example, an arabinoxylan composition that can be used as a food ingredient can be a taste modifier (e.g., a taste masker such as a bitter masker).In some cases, an arabinoxylan composition that can be used as a food ingredient to make a food product described herein for mammalian consumption (e.g., human consumption) can include (e.g., can be designed to include) from about 82% (e.g., by dry weight) to about 86% (e.g., by dry weight) arabinoxylan, about 1% (e.g., by dry weight) one or more carbohydrate polymers other than arabinoxylan, and from about 5.8% (e.g., by dry weight) to about 7.3% (e.g., by dry weight) one or more polyphenols, where the arabinoxylan has a molecular weight of from about 3500 Da to about 6000 Da, contains from about 3% to about 4% arabinose units, from about 40% to about 60% xylose units, about 16% glucose units, from about 3% to about 4% galactose units, and about 2% mannose units.In some cases, an arabinoxylan composition that can be used as a food ingredient to make a food product described herein for mammalian consumption (e.g., human consumption) can include (e.g., can be designed to include) from about 62% (e.g., by dry weight) to about 77% (e.g., by dry weight) arabinoxylan, about 1% (e.g., by dry weight) one or more carbohydrate polymers other than arabinoxylan, and from about 5% (e.g., by dry weight) to about 6% (e.g., by dry weight) one or more polyphenols, where the arabinoxylan has a molecular weight of from about 1000 Da to about 2500 Da, contains from about 3% to about 4% arabinose units, from about 80% to about 82% xylose units, about 12% glucose units, from about 4% to about 5% galactose units, and about 2% mannose units.Any appropriate method can be used to obtain an arabinoxylan composition that can be used as a food ingredient to make a food product for mammalianconsumption (e.g., human consumption). In some cases, lignocellulosic biomass (e.g., wheat straw material) can be processed to generate a product containing an arabinoxylan composition. Lignocellulosic biomass can include plant material that is not typically considered suitable for direct human digestion, such as hard or soft wood, plant stems, and stalks. Sources of lignocellulosic biomass that can be used to make an arabinoxylan composition include, without limitation, straw (e.g., wheat straw), com stover, sugarcane bagasse, hardwoods, softwoods, hulls (e.g., oat hulls, pea hulls, and soybean hulls), spent grains (e.g., spent grains remaining after brewing and spent grains remaining after distilling), brans (e.g., wheat brans), and combinations thereof. In some cases, the lignocellulosic biomass can be obtained as a by-product (e.g., waste biomass) of another industry, such as agriculture, forestry, and energy crops. In some cases, arabinoxylan present in an arabinoxylan composition that can be used as a food ingredient can be obtained from lignocellulosic biomass by extracting hemicellulose from the lignocellulosic biomass, rendering the crude arabinoxylan present in the hemicellulose water soluble, extracting the water-soluble portion, and isolating arabinoxylan from the water-soluble portion. Extracting hemicellulose from a lignocellulosic biomass can be accomplished by any appropriate method. In some cases, amethod described in U.S. Patent Application Publication No. 2018 / 0119188 or PCT Patent Application Publication No. WO2016 / 161515 can be used to extract hemicellulose from a lignocellulosic biomass. Rendering crude arabinoxylan present in the hemicellulose water soluble can be accomplished by any appropriate method. In some cases, a lignocellulosic biomass can be combined with water, the lignocellulosic biomass can be activated (e.g., using a combination of moisture, heat, and pressure) to render crude arabinoxylan present in the hemicellulose water soluble, and the activated lignocellulosic biomass can be washed to extract the water-soluble arabinoxylan. In some cases, water-soluble arabinoxylan can be separated from a washed lignocellulosic biomass by filtration (e.g., vacuum filtration). In some cases, arabinoxylan can be obtained from a lignocellulosic biomass as described elsewhere (see, e.g., International Patent Application Publication No. WO 2020 / 22997 at, for example, paragraphs

[0060] -

[0085] and Figure 1).An arabinoxylan composition that can be used as a food ingredient to make a food product described herein for mammalian consumption (e.g., human consumption) can be in any appropriate form. In some cases, an arabinoxylan composition that canbe used as a food ingredient can be in a solid form (e.g., crystals, powders, and granules). In some cases, an arabinoxylan composition that can be used as a food ingredient can be in a liquid form (e.g., a syrup). In some cases, an arabinoxylan composition that can be used as a food ingredient can be in a gel form. In some cases, an arabinoxylan composition that can be used as a food ingredient can be packaged in one or more containers typically used for commercial distribution (e.g., 20 kg bags, supersacks, bulk trailers, drums, IBCs, tanker trucks, and isotainers).This document also provides food products including an arabinoxylan composition as a food ingredient. An arabinoxylan composition described herein can be used as a food ingredient in any appropriate food product. In some cases, a food product that can include one or more arabinoxylan compositions as a food ingredient can be a solid food. For example, a food product that can include one or more arabinoxylan compositions as a food ingredient can be a baked food. In some cases, a food product that can include one or more arabinoxylan compositions as a food ingredient can be a beverage (e.g., liquid beverages and powders that can be reconstituted into liquid beverages). For example, a food product can be a carbonated beverage. For example, a food product can be a fruit drink. For example, a food product can be a ready-to-drink (RTD) beverage. For example, a food product that can include one or more arabinoxylan compositions as a food ingredient can be a powdered beverage mix. For example, a food product can be a blended beverage. For example, a food product can be a brewed beverage. Examples of food products that can include one or more arabinoxylan compositions as a food ingredient include, without limitation, breads (e.g., leavened (yeast) breads such as loaf breads, pizza doughs, and gluten-free breads, and unleavened breads such as crackers), cookies (e.g., sugar cookies, molasses cookies, and chocolate chip cookies), cakes (e.g., cupcakes), muffins, brownies, fruit snacks and other gummy confections (e.g., gelatin gummies and pectin gummies), chocolates (e.g., milk chocolates, dark chocolates, and white chocolates), frostings, bars (e.g., cereal bars and raw bars), granolas (e.g., loose granolas and granola bars such as chewy granola bars), yogurts, juices (e.g., fruit juices), carbonated beverages (e.g., sodas), energy drinks, coffees, espresso drinks (e.g., cafe lattes such as caramel lattes and mocha lattes), milks (e.g., dairy milks and non-dairy milks (e.g., plant milks) such as pea protein milks and almond milks), lemonades, teas, protein shakes, condiments (e.g., salad dressings), sauces, pastas (e.g.,pastas containing gluten and gluten-free pastas), puffs, chips, and cereals. In some cases, a food product that can include one or more arabinoxylan compositions as a food ingredient can fall under a definition of a food by a regulatory agency (e.g., the United States Food and Drug Administration) under an appropriate statute (e.g., 21 U.S.C. § 321).A food product that can include one or more arabinoxylan compositions as a food ingredient can include any appropriate amount of the one or more arabinoxylan compositions. In some cases, one or more arabinoxylan compositions can make up at least 0.001% of a food product including one or more arabinoxylan compositions as a food ingredient. For example, an arabinoxylan composition that can be used as a food ingredient can be present in a food product at from about 0.001% to about 90% (e.g., by dry weight) (e.g., from about 0.001% to about 85%, from about 0.001% to about 75%, from about 0.001% to about 65%, from about 0.001% to about 50%, from about 0.001% to about 40%, from about 0.001% to about 30%, from about 0.001% to about 20%, from about 0.001% to about 10%, from about 0.001% to about 5%, from about 0.001%to about 1%, from about 0.1%to about 90%, from about 0.5% to about 90%, from about 1% to about 90%, from about 10% to about 90%, from about 25% to about 90%, from about 50% to about 90%, from about 75% to about 90%, from about 0.1% to about 85%, from about 0.5% to about 75%, from about 1% to about 50%, from about 5% to about 25%, from about 0.1% to about 5%, from about 0.5% to about 10%, from about 1% to about 20%, from about 10% to about 30%, from about 20% to about 50%, from about 40% to about 60%, from about 50% to about 70%, from about 60% to about 80%, or from about 70% to about 90% (e.g., by dry weight)). In some cases, one or more arabinoxylan compositions can make up at least 0.1 g (e.g., per serving) of a food product including one or more arabinoxylan compositions as a food ingredient. For example, an arabinoxylan composition that can be used as a food ingredient can be present in a food product at from about 0.1 g to about 15 g (e.g., per serving) (e.g., from about 0.1 g to about 12 g, from about 0.1 g to about 10 g, from about 0.1 g to about 8 g, from about 0.1 g to about 5 g, from about 0.1 g to about 3 g, from about 0.1 g to about 1 g, from about 0.5 g to about 15 g, from about 2 g to about 15 g, from about 5 g to about 15 g, from about 7 g to about 15 g, from about 10 g to about 15 g, from about 12 g to about 15 g, from about 0.5 g to about 12 g, from about 1 g to about 10 g, from about 3 g to about 8 g, from about 0.5 g to about 1.5 g, from about 1 g toabout 3 g, from about 2.5 g to about 5 g, from about 3 g to about 7 g, from about 4 g to about 8 g, from about 5 g to about 10 g, or from about 7 g to about 12 g (e.g., per serving)). It will be appreciated that the particular amount of an arabinoxylan composition that can be used as a food ingredient (e.g., an arabinoxylan composition) present in a food product can be (e.g., can be selected to be) suitable for the particular food product. For example, when a food product is a gummy confection (e.g., a gelatin gummy or a pectin gummy) that can be used as a prebiotic (e.g., soluble) fiber additive composition, the gummy confection can include about 3.4 grams of an arabinoxylan composition.In some cases, breads (e.g., loaf breads such as gluten-free loaf breads) made to include one or more arabinoxylan compositions as a food ingredient (e.g., a bread made to include about 9% of one or more arabinoxylan compositions) was found to unexpectedly have little to no signs of mold growth. For example, little to no signs of mold growth were found on breads made to include one or more arabinoxylan compositions as a food ingredient (e.g., a bread made to include about 1% of one or more arabinoxylan compositions) for at least three weeks after production of the bread.In some cases, cookies (e.g., sugar cookies and molasses cookies) made to include one or more arabinoxylan compositions as a food ingredient (e.g., a cookie made to include from about 1 g to about 3 g of one or more arabinoxylan compositions) were found to unexpectedly have a reduce density and have a less chewy texture (e.g., as compared to cookies that did not include one or more arabinoxylan compositions provided herein as a food ingredient).In some cases, cupcakes made to include one or more arabinoxylan compositions as a food ingredient (e.g., a cupcake made to include from about 1 g to about 3 g of one or more arabinoxylan compositions) were found to unexpectedly have more rise (e.g., as compared to cupcakes that did not include one or more arabinoxylan compositions provided herein as a food ingredient).In some cases, muffins (e.g., chocolate muffins) made to include one or more arabinoxylan compositions as a food ingredient (e.g., a muffin made to include from about 1 g to about 3 g of one or more arabinoxylan compositions) were found to unexpectedly have more rise (e.g., as compared to muffins that did not include one or more arabinoxylan compositions provided herein as a food ingredient).In some cases, chocolates (e.g., chocolate candies) made to include one or more arabinoxylan compositions as a food ingredient (e.g., a chocolates made to include from about 1 g to about 5 g of one or more arabinoxylan compositions or a chocolate made to include from about 10% to about 20% of one or more arabinoxylan compositions) were found to unexpectedly have better tempering (e.g., as compared to chocolates that did not include one or more arabinoxylan compositions provided herein as a food ingredient).In some cases, bars (e.g., cereal bars, raw bars, and granola bars) made to include one or more arabinoxylan compositions as a food ingredient (e.g., a bar made to include from about 1% to about 5% of one or more arabinoxylan compositions) were found to unexpectedly have improved humectancy , thereby providing the bars with improved moisture holding (e.g., as compared to bars that did not include one or more arabinoxylan compositions provided herein as a food ingredient).In some cases, granola (e.g., loose granola) made to include one or more arabinoxylan compositions as a food ingredient (e.g., granola made to include from about 5% to about 10% of one or more arabinoxylan compositions) was found to unexpectedly have an improved flavor (e.g., as compared to granola that did not include one or more arabinoxylan compositions provided herein as a food ingredient). For example, granola made to include one or more arabinoxylan compositions as a food ingredient (e.g., granola made to include from about 5% to about 10% of one or more arabinoxylan compositions) was found to have a maple and / or molasses flavoring (e.g., that is not present in a granola that does include one or more arabinoxylan compositions provided herein as a food ingredient).In some cases, dairy products (e.g., yogurts) made to include one or more arabinoxylan compositions as a food ingredient (e.g., a dairy product made to include from about 2 g to about 5 g of one or more arabinoxylan compositions per serving) were found to unexpectedly have increased thickness and improved mouthfeel (e.g., as compared to dairy products that did not include one or more arabinoxylan compositions provided herein as a food ingredient).In some cases, beverages (e.g., carbonated beverages, dairy milks, plant milks, powdered beverages, blended beverages, and brewed beverages) made to include one or more arabinoxylan compositions as a food ingredient (e.g., a beverage made to include from about 0.1% to about 2% of one or more arabinoxylan compositions) thatalso include one or more high potency sweeteners (HPSs; e.g., stevia and sucralose) were found to unexpectedly improve flavor (e.g., by softening the sweetness spikes caused by the HPSs) (e.g., as compared to beverages that did not include one or more arabinoxylan compositions provided herein as a food ingredient).In some cases, compositions containing arabinoxylan (e.g., arabinoxylan compositions) described herein can be used as one or more compositions other than a food ingredient. For example, an arabinoxylan composition described herein can be formulated for use as a dietary supplement or a pharmaceutical composition.In some cases, an arabinoxylan composition described herein can be used as a dietary supplement. For example, this document provides dietary supplements including one or more arabinoxylan compositions described herein. A dietary supplement can be any appropriate dietary supplement that is formulated to include an arabinoxylan composition described herein. In some cases, a dietary supplement formulated to include one or more arabinoxylan compositions described herein can be a fiber supplement. In some cases, a dietary supplement formulated to include one or more arabinoxylan compositions described herein can be a prebiotic fiber supplement. In some cases, a dietary supplement formulated to include one or more arabinoxylan compositions described herein also can include one or more agents typically used as a dietary supplement. Examples of agents typically used as a dietary supplement that can be included in a dietary supplement formulated to include one or more arabinoxylan compositions described herein include, without limitation, vitamins, minerals, amino acids, and nutraceuticals. In some cases, a dietary supplement formulated to include one or more arabinoxylan compositions described herein can fall under a definition of a dietary supplement by a regulatory agency (e.g., the United States Food and Drug Administration) under an appropriate statute (e.g., 21 U.S.C. § 321).When an arabinoxylan composition described herein is used to make a dietary supplement, the arabinoxylan composition can be present in the dietary supplement in any appropriate amount. In some cases, an arabinoxylan composition described herein can be present in a dietary supplement at from about 0.001% to about 100% (e.g., by dry weight) (e.g., from about 0.001% to about 90%, from about 0.001% to about 80%, from about 0.001% to about 70%, from about 0.001% to about 60%, from about 0.001% to about 50%, from about 0.001% to about 40%, from about 0.001% to about 30%, from about 0.001% to about 20%, from about 0.001% to about 10%, from about0.001%to about 1%, from about 0.1%to about 100%, from about 0.5%to about 100%, from about l%to about 100%, from about 10% to about 100%, from about 25% to about 100%, from about 50% to about 100%, from about 75% to about 100%, from about 0.1% to about 90%, from about 1% to about 75%, from about 10% to about 50%, from about 20% to about 40%, from about 0.1% to about 5%, from about 0.5% to about 10%, from about 1% to about 20%, from about 10% to about 30%, from about 30% to about 50%, from about 40% to about 60%, from about 50% to about 70%, from about 60% to about 80%, or from about 70% to about 90%, (e.g., by dry weight)). In some cases, an arabinoxylan composition described herein can be present in a dietary supplement at from about 0.001 g to about 15 g (e.g., per serving) (e.g., from about 0.001 g to about 15 g, from about 0.01 g to about 15 g, from about 0.5 g to about 15 g, from about 1 g to about 15 g, from about 3 g to about 15 g, from about 5 g to about 15 g, from about 8 g to about 15 g, from about 10 g to about 15 g, from about 12 g to about 15 g, from about 0.001 g to about 12 g, from about 0.001 g to about 10 g, from about 0.001 g to about 7 g, from about 0.001 g to about 5 g, from about 0.001 g to about 3 g, from about 0.001 g to about 1 g, from about 0.5 g to about 12 g, from about 1 g to about 10 g, from about 1 g to about 8 g, from about 3 g to about 5 g, from about 0.5 g to about 2 g, from about 1 g to about 4 g, from about 2 g to about 8 g, from about 3 g to about 10 g, from about 4 g to about 12 g, from about 5 g to about 13 g, or from about 6 g to about 14 g (e.g., per serving)).In some cases, an arabinoxylan composition described herein can be used to make a pharmaceutical composition. For example, this document provides pharmaceutical compositions including one or more arabinoxylan compositions described herein. In some cases, a pharmaceutical composition formulated to include one or more arabinoxylan compositions described herein also can include one or more pharmaceutically acceptable carriers (additives), excipients, and / or diluents. Examples of pharmaceutically acceptable carriers, excipients, and diluents that can be used in a pharmaceutical composition formulated to include one or more arabinoxylan compositions described herein include, without limitation, cyclodextrins (e.g., betacyclodextrins such as KLEPTOSE®), dimethylsulfoxide (DMSO), gelatin, polymers (e.g., polyvinylpyrrolidone (PVP), polyethylene glycol (PEG), crosslinked polyvinylpyrrolidone (crospovidone), carboxymethyl cellulose, polyethylene-polyoxypropylene-block polymers, and crosslinked sodium carboxymethyl cellulose(croscarmellose sodium)), titanium oxide, azo dyes, silica gel, fumed silica, talc, magnesium carbonate, vegetable stearin, magnesium stearate, aluminum stearate, stearic acid, antioxidants (e.g, vitamin A, vitamin E, vitamin C, retinyl palmitate, and selenium), citric acid, sodium citrate, parabens (e.g., methyl paraben and propyl paraben), petrolatum, dimethyl sulfoxide, mineral oil, serum proteins (e.g., human serum albumin), glycine, sorbic acid, potassium sorbate, water, salts or electrolytes (e.g., saline such as phosphate buffered saline, protamine sulfate, disodium hydrogen phosphate, potassium hydrogen phosphate, sodium chloride, and zinc salts), colloidal silica, magnesium trisilicate, polyacrylates, waxes, wool fat, lecithin, and com oil. In some cases, a pharmaceutical composition formulated to include one or more arabinoxylan compositions described herein also can include one or more active ingredients (e.g., one or more active ingredients in a pharmaceutically effective amount). Examples of active ingredients that can be included in a pharmaceutical composition formulated to include one or more arabinoxylan compositions described herein include, without limitation, antibiotics, anti -cancer agents, and vaccines.The invention will be further described in the following examples, which do not limit the scope of the invention described in the claims.EXAMPLESExample 1 : Process for making an exemplary arabinoxylan compositionThe starting wheat straw material was reduced in size through a shredder and hammer mill. Physical contaminants were removed via gravity separation and magnets.The size-reduced product was hydrothermally activated using steam at elevated temperatures (~200°C ± 10°C) and pressures (up to 20 bar) for approximately 10 (± 5) minutes. The steam treated material was mixed with water and agitated to extract the soluble portion. The soluble portion was then separated from the residual solids. The residual solids were removed from the process as a by-product.The soluble liquid stream was purified using sequential food-grade membrane filters. This removed impurities, degradation products, and any remaining insoluble material. The pH was adjusted to 5.0 ± 0.5 by the inclusion of a food-grade alkali (e.g.,sodium hydroxide, potassium hydroxide, or calcium hydroxide) to improve the flow of product through the membranes.The final product liquid stream then underwent an evaporation and / or drying process. In some cases, a food grade defoaming agent was added during the evaporation process to reduce foam. The product was packaged in moisture-resistant packaging.Example 2: Process for making an exemplary arabinoxylan compositionThe starting wheat straw material was reduced in size through a shredder and hammer mill. Physical contaminants were removed via gravity separation and magnets.The size-reduced product was hydrothermally activated using steam at elevated temperatures (~200°C ± 10°C) and pressures (up to 20 bar) for approximately 10 (± 5) minutes. The steam treated material was mixed with water and agitated to extract the soluble portion. The soluble portion was then separated from the residual solids. The residual solids were removed from the process as a by-product.The soluble liquid stream was purified using sequential food-grade membrane filters. This removed impurities, degradation products, and any remaining insoluble material. The pH was adjusted to 5.0 ± 0.5 by the inclusion of a food-grade alkali (e.g., sodium hydroxide, potassium hydroxide, or calcium hydroxide) to improve the flow of product through the membranes.The membrane filtered stream was then further purified using sequential cation and anion exchange resins.The final product liquid stream then underwent an evaporation and / or drying process. In some cases, a food grade defoaming agent was added during the evaporation process to reduce foam. The product was packaged in moisture-resistant packaging.Example 3: Exemplary arabinoxylan compositionsThis Example describes exemplary arabinoxylan (AX) compositions.Structures of exemplary arabinoxylan units are shown in Figure 1. Characteristics of exemplary AX compositions are shown in Tables 1-4.Table 1. Exemplary AX compositions.Property Arrabina P (AXP) Arrabina V (AXV) Dry Substance (%) 97 97.5 Ash (% db) 1.3 0.08 Carbohydrates (% db) 93 98 Arabinoxylan (%db) 93 93 Sugar (% db) 0 5 Protein (% db) 3.2 0 Polyphenol (% db) 3.6 1.5Table 2, Exemplary AXP compositions.AXP-1 AXP-2 AXP-3 AXP-4 AXP-5 AXP-6 AXP-7 Composition (percent by dry weight of composition)AX (% dm) 85.76 84.92 83.59 82.63 82.51 82.43 85.93 Total sugar 0 0 0.21 0.15 0.18 0.20 0.08 monomersTotal degradation0.13 0.13 0.41 0.30 0.39 0.39 0.09 productsProtein (% dm) 5.65 5.91 NA NA NA NA NA Ash (% dm) 1.93 1.91 2.81 2.46 2.58 2.95 1.78Free Sugars Prehydration (percent by dry weight)Arabinose <LOD <LOD 0.04 0.03 0.04 0.05 0.03 Xylotriose <LOD <LOD 0.07 0.09 0.10 0.28 0.00 Xylobiose 0.33 0.37 0.05 0.11 0.05 0.18 0.00 Glucose 0.00 0.00 0.08 0.06 0.07 0.05 0.00 Xylose <LOD <LOD 0.09 0.05 0.07 0.09 0.05 Galactose 0.00 0.00 0.00 0.00 0.00 0.01 0.00 Mannose 0.00 0.00 0.00 0.00 0.00 0.00 0.00 Fructose 0.00 0.00 0.00 0.00 0.00 0.00 0.00Degradation Products ’rehydration (percent by dry weight) Glucuronic acid 0.00 0.00 0.00 0.00 0.00 0.00 0.00 Galacturonic acid 0.00 0.00 0.00 0.00 0.00 0.00 0.00 Glycolic acid <LOD <LOD 0.06 0.05 0.06 0.06 0.00 Lactic acid 0.00 0.00 0.04 0.03 0.04 0.04 0.00 Formic acid 0.06 0.06 0.09 0.07 0.08 0.09 0.00 Acetic acid 0.07 0.07 0.18 0.10 0.16 0.17 0.09 Levulinic 0.00 0.00 0.00 0.00 0.00 0.00 0.00 5HMF 0.00 0.00 0.03 0.03 0.03 0.03 0.00 Acrylamide 0.00 0.00 0.00 0.00 0.00 0.00 0.00Furfural 0.00 0.00 0.00 0.02 0.02 0.00 0.00Table 3. Molecular distribution of AX in exemplary AX compositions.AX Chain Length % of total AX % of total AXAXP AXV3-10 17.4 55.310-20 42.0 26.420-35 25.3 18.335-50 6.4 0.050-100 8.4 0.0100-200 0.5 0.0200-300 0.0 0.0300-500 0.0 0.0500-1000 0.0 0.0>1000 0.0 0.0Table 4. Carbohydrate distribution of AX in exemplary AX compositions.% of total carbohydrates % of total carbohydrates AXP AXVSugar 0 5 Oligosaccharides 17.4 52.5 Polysaccharides 82.6 42.4Degree of polymerization (DP) distributions of exemplary AX compositions are shown in Figure 2A (AXP) and Figure 2B (AXV).The solubility of AX compositions was evaluated. AXP (lot: 20260A01AL) was readily soluble with light hand mixing up to 10%. More aggressive stir plate mixing was used at 20-50% inclusion. The composition became too viscous for stir plate mixing at 40-50% inclusion and hand mixing was used. Above 50%, the AX composition became a spoonable mass. Maximum solubility was typically reached at 70%, however for AXP maximum solubility was found to be 80%. AXP displayed more foaming than other arabinoxylan compositions, including AXV. AXP lot:221812A05AL was slightly more viscous, with maximum solubility of 50%-60%. AXV was readily soluble with light hand mixing up to 20% inclusion. More aggressive hand mixing was used at 30-70% inclusion. Maximum solubility was reached at 70%. The mixture remained clear up to 40% concentration and odorless up to about 60% concentration. Representative images of exemplary AX compositions during the solubility studies are shown in Figure 4A AXP) and Figure 4B (AXV).Exemplary AX compositions described herein meet the recommended effective level of 3.4 grams per dose for a prebiotic structure function claim.Analysis of sensory characteristics of exemplary AX compositions described herein is shown in Figure 3.Viscosity of exemplary AX compositions was assessed. The viscosity of AXV was 261 mPa s at a 41.30% concentration and the viscosity of AXP was 467.95 mPa s at a 40% concentration.The effect of AX compositions on color. At 0.42% inclusion (1 g AXV per 8 ounces water), the AXV dissolved in 1 minute of stirring with a stirring stick and there was no impact to the color, odor, or flavor of the water. At 1.46% inclusion (3.5 g AXV per 8 ounces water) the AXV dissolved in 2 minutes with increased agitation and the water had a yellow tint but remained odorless and flavorless. At 4.8% inclusion (12 g AXV per 8 ounces of water) inclusion, there was an initial cloudiness and foaming following addition of the AXV. The water had light yellow color and agglomeration impacted incorporation. The water had a slight grassy wheat flavor but remained odorless. Representative images of exemplary AX compositions during the color analyses are shown in Figure 5.A summary of exemplary AX composition characteristics is shown in Table 5.Table 5. Summary of exemplary AX products.Parameters Properties / descriptionAXV AXPViscosity (20°C, mPa s) 10% 50% 10% 50%10 200 20 500 Molecular Weight (Da) 1200 2400 Bulk Density 0.453 0.2985 Particle Size (microns) 60 60Water Activity 0.15 0.15Example 4: Analysis of arabinoxylan compositionsThis Example describes characteristics of exemplary AX compositions set forth in Example 3.Bactericidal powerBactericidal properties of arabinoxylan were assessed. Solutions of AXP 20260A01AL compositions at varying concentrations (0 to 1%) were inoculated with Escherichia coli. The absorbance of each sample was measured with a spectrophotometer every half hour to observe E. coli growth overtime. A significant reduction of E. coli was observed at 1% AXP. An analysis of bactericidal power of AX compositions is shown in Figure 6.StabilityStability of AX compositions was assessed in varying conditions. AX compositions were subjected to extreme heat and pH, each of which typically causes degradation of fibers into simple sugars.AX compositions at 2% inclusion were subjected to a pH of 3 or a pH of 4.67 for 60 seconds at 82.2°C. 5 months after this treatment, AXP compositions and AXV compositions showed 0.5% degradation. Exemplary data from AX compositions at 2% inclusion that were subjected to a pH of 3 or a pH of 4.67 for 60 seconds at 82.2°C are shown in Figure 7A.AX compositions at 5% inclusion were subjected to a pH of 4 for 40 minutes at 135°C. Following this treatment, AXP compositions showed 1.09% (on dry matter basis) degradation and AXV compositions showed 5.73% (on dry matter basis) degradation. Exemplary data from AX compositions at 5% inclusion that were subjected to a pH of 4 for 40 minutes at 135°C are shown in Figure 7B.AX compositions at 5% inclusion were subjected to a pH of 2 for 55 minutes at 90°C. Following this treatment, AXP compositions contained 0.72% (on dry matter basis) free sugars and AXV compositions contained 7.65% (on dry matter basis) free sugars. Exemplary data from AX compositions at 5% inclusion that were subjected to a pH of 2 for 55 minutes at 90°C are shown in Figure 7C.Representative images of exemplary AX compositions during visual observations following pH and heat stability analyses are shown in Figure 8.The stability of milk foam containing AX compositions was also assessed. AX compositions were added to conventional almond milks and barista almond milks such that the arabinoxylan composition accounted for 2.9% of the mixture. Barista style milks contain different formulations (e.g., more stabilizers and emulsifiers) to create a better foaming effect when steaming the milk in a "coffee shop" setting. The components of an exemplary non-barista almond milk and an exemplary barista style almond milk are shown below. The milk was frothed using a frothing device. AXP increased foam stability but not foam height. Bubble coalescence was decreased in AXP-supplemented milks. The color of the milks was also impacted by AXP supplementation. Representative images of exemplary AX compositions during visual observations following foam stability analyses are shown in Figures 9.Ingredients statement in Califia Almond milks.RTD Califia Farms unflavored Almond RTD Califia Farms unflavored Barista Milk edition Almond MilkAlmond milk (water, almonds), cane sugar, Almond milk (water, almonds), calcium calcium carbonate, sunflower lecithin, sea carbonate, sunflower lecithin, sea salt, salt, locust bean gum, natural flavors, gellan natural flavors, locust bean gum, gellan gum, potassium citrate gum, potassium citrateThe stability of AX compositions mixed with vegetable or whey protein powder was assessed. AXP was mixed with either vegetable or whey protein powder and stored at either 100°F or 70°F for six months. After six months, the powders were evaluated. The addition of AXP increased lumping in the whey protein powder. Lumps were not visible in the vegetable protein powders. The flavors of the powders were very bitter throughout the study. After two to three months at 100°F, the bitterness increased in AXP-supplemented samples. After this amount of time, a coffee off-note flavor was also present. In general, aging had relatively small effects on the powders.EmulsionThe ability of AX compositions (AXP lots 221811A05AL and 20260A01AL and AXV lot 222421A03 AL) to act as an emulsifying agent was evaluated. Oil -water emulsions were created using an emulsion blender, and AXV, AXP, or sunflower lecithin as emulsifiers. AXV or AXP was added to a mixture of water and oil, such that the AX composition accounted for 6% of the total weight of the mixture.Formulations assessed for emulsion are shown in Table 6.Table 6A. Formulation of oil-water mixture with fiber as an emulsifier.Ingredient Percentage (%) Mass (g) Inulin / AXP / AXV 6.00 28.392Vegetable oil 20.00 94.64Tap water (room temperature) 74.00 350.168Total 100.00 473.20Table 6B. Formulation of oil-water mixture with control emulsifier.Ingredient Percentage (%) Mass (g) Liquid sunflower lecithin 1.05 2.30Vegetable oil 21.05 49.80Tap water (room temperature) 77.90 184.30Total 100.00 236.4AXP emulsion was stable but produced a large amount of foam. AXP showed was shown to have some emulsifying properties as there was little to no separation two hours after mixing. AXV had no noticeable emulsifying properties. Representative images of exemplary oil-water mixtures taken 2 hours after emulsion are shown in Figure 10. Compositions including inulin separated after 30 minutes and had some foam. Compositions including AXP stayed together for over an hour and showed some separation in the foam. Compositions including AXV broke after about 30 minutes and some foam and a yellow tint. Compositions including lecithin had the least amount foam, stayed emulsified through 2 hours.Bitter maskingBitter masking agents were evaluated to determine their ability to mask the bitter flavor of AX compositions. Agents evaluated are shown in Table 7.Table 7. Biter masking agents were evaluated.Supplier Product Name Use Level Number / CodeGivaudan EL-011-508-9 Taste Solutions Nat. Masking Flavor OS 0.300% Givaudan RK-579-847-4 Nat. Masking Flavor OS 0.150% DSM 22443 ModuMax 0.080% Givaudan KD-897-364-8 Taste Solutions Nat. Masking Flavor WS 0.100% Givaudan JD-633-752-7 TasteSolutions Nat. Modifier with Mouthfeel Flavor 0.005%Givaudan TQ-902-171-3 TasteSolutions Nat. Biter Masker Flavor 0.200%AXP lot 20260A01AL was added to water to 0.4% of the total weight of the liquid, and bitter masking agents as shown in Table 7 were independently added to separate 0.4% AXP samples. Givaudan TQ-902 covered nearly all of the flavor of the AXP.3.5 g of ground coffee was added to 6 ounces of water with 1 g AXP, and biter masking agents as shown in Table 7 were independently added to separate AXP-coffee samples. Givaudan TQ-902 masked the biterness of AXP while allowing the coffee flavor to still come through.One (1) black tea bag was added to 8 ounces of water with 1 g of AXP, and biter masking agents as shown in Table 7 were independently added to separate AXP- tea samples. DSM 22443 mitigated some of the tea’s astringency as well as the astringency and biterness from AXP.One (1) g AXP was added to 14 g of semisweet chocolate (Baker’s; 56%cacao), and biter masking agents as shown in Table 7 were independently added to separate AXP-chocolate samples. Givaudan KD-897 and TQ-902 both produced aclean aftertaste while allowing a rich chocolate flavor to still come through.Example 5: Arabinoxylan compositions in bakingThis Example describes the use of exemplary AX compositions set forth in Example 3 in baking. Nutrition facts panels were generated using Genesis software and ingredient databases.BreadThe impact of AX compositions on yeast bread was tested.AXP was added to bread recipes to 6% of the total weight of the recipe.Recipes are as shown in Tables 8-10.Table 8. Exemplary yeast bread recipe.Ingredient 0 / / oAll-Purpose Flour 49.60Wheat gluten vital 6.86Ascorbic acid 0.03Water 29.50Sugar 2.24Oil, canola 4.13Dried Yeast 0.85Salt 0.75Potassium sorbate 0.04Arabinoxylan Composition 6.00Total 100AXP was added to a yeast bread recipe (Table 8). This bread showed no signs of mold growth after three weeks, whereas mold was found on the control bread.Table 9. Exemplary yeast bread recipe.Ingredient Supplier 0 / / o g Flour Ardent Harvest BF 59.94 274.70 AX See Example 3 6.00 30.00 Sugar Michigan Fine Granular 3.38 16.90 NFDM Everyday Essentials Instant 1.12 5.60 Salt Cargill Flour salt 1.12 5.60 Shortening Bake Sense 17220 AP palm 1.68 8.40 Instant yeast Red Star Active Dry (retail) 1.12 5.60 Water Tap 30.64 153.20 Total 100.00 500.00AXP was added to a different bread recipe (Table 9). This bread displayed a soft bite and good chew. The bread was moist and had good springiness, average resilience, and was slightly crumbly. There was a change in color of the bread compared to control, but it maintained the rise and springiness of a typical bread.Table 10. Exemplary yeast, gluten-free bread recipe.Ingredient 0 / / oRice flour 33Buckwheat flour 3Com starch 11Guar gum 0.5Oil 1.4Cane sugar 1.9Baker’s yeast 0.5Sea salt 0.7Water 48Total 100AXP was added to a gluten free bread recipe such that it accounted for 3%-9% of the total weight of the recipe (Table 10). The strength of the gluten free bread dough was increased by the addition of AXP, and the addition allowed for greater air cell amount which created an overall better texture in the bread.In yeast breads, the highest successful inclusion rate of AX was 9% as rising issues began to occur at an inclusion rate of 10% (5 g of AX composition per serving). Color and taste of bread was impacted by the addition of arabinoxylan, but the recipe could be formulated to improve the flavor of the bread product.Representative images of exemplary breads baked with AX compositions provided herein are as shown in Figure 11.CookiesThe impact of AX compositions (AXP lot 20260A01AL) on cookies was tested. The cookie dough ingredients were mixed, 30 g balls of dough were formed, and the dough was baked at 350°Funtil cookies were set (about 12-16 minutes). Cookie recipes tested included 1 gram of AX composition per serving or included 3 grams of AX composition in combination with a 30% reduction in sugar per serving. Sugar CookiesSugar cookie formulas are shown in Tables 11A-11C.Table 11A. Exemplary sugar cookie recipe with 1 gram AX / serving formulation. Ingredient Amount (g) % TotalAP Flour 10.98 35.43Sugar, white, granulated 9.74 31.42Butter 7.31 23.58Egg, raw, large 1.61 5.19ARRABINA 1.03 3.31Baking soda 0.15 0.48Vanilla extract 0.14 0.44Baking powder 0.05 0.16Total 31.00 100%Table 1 IB. Exemplary sugar cookie control formulation.Ingredient Amount (g) % TotalAP Flour 10.99 36.64Sugar, white, granulated 9.75 32.49Butter 7.32 24.39Egg, raw, large 1.61 5.37Baking soda 0.15 0.49Vanilla extract 0.14 0.45Baking powder 0.05 0.16Total 30.00 100%Table 11C. Exemplary sugar cookie recipe 30% reduced sugar formulation. Ingredient Amount (g) % TotalAP Flour 11.00 36.67Butter 7.32 24.41Sugar, white, granulated 6.81 32.70ARRABINA 2.93 9.75Eggs, Raw, large 1.61 5.36Baking soda 0.15 0.49Vanilla extract 0.14 0.45Baking powder 0.05 0.16Total 30.00 100%For some cookies, 1 g of AX composition was added per sugar cookie serving. Cookies with AXP had a slight gingerbread flavor and were more buttery than control. The AXP cookie dough was slightly drier, but the texture and bite of the baked cookie were similar, though slightly doughier, to control. Cookies with 1 g of AXV had a caramel and slight chemical off flavors. The AXV cookies had a softer and more elastic dough. The baked AXV cookies were slightly doughier than control cookies but had good texture and chew.For other cookies, the total amount of sugar added to the recipe was reduced by 30% and replaced with AX composition. Cookies with AXP were thick with a dimple in the middle, had a fine crumb with no doughiness, and had a slight bitterness with molasses flavor. The AXP dough was crumblier and took longer to incorporate, resulting in a soft but dry cookie when baked. Cookies prepared with AXV had a fine crumb structure and a dry texture. The AXV cookies had a more prominent caramel flavor, but the cookies also had browned bottoms that contributed to off burnt flavors.Representative images of exemplary cookies baked with AX compositions are shown in Figures 12A-12D.Nutrition facts were calculated for a cookie serving (30 g or 31 g). The analysis showed that cookies prepared with 1 g of AX composition per serving had the same number of calories and total sugar as control cookies but contained 4% more dietary fiber. Cookies prepared with 30% less sugar that was replaced with AX compositionhad 8% fewer calories (120 v 130), had 30% less total sugar, and contained 11% more dietary fiber than control cookies. Exemplary nutrition fact panels for cookies baked with AX compositions are shown in Figure 12E.Molasses CookiesMolasses cookie formulas are shown in Table 12.Table 12. Exemplary molasses cookie recipe.Ingredient (g) control AX Sugar Flour reduction reduction Butter 85 85 85 85 Sugar, white, granulated 50 50 50 50 Sugar, brown, packed 55 55 7.4 55 Molasses, unsulfurated 40 40 40 40 Egg, raw, large 25 25 25 25 All-Purpose flour 144 144 144 96.4 Baking soda 7 7 7 7 Ground ginger 1.3 1.3 1.3 1.3 Ground cinnamon 1.3 1.3 1.3 1.3 Ground cloves 0.5 0.5 0.5 0.5 Salt 1.5 1.5 1.5 1.5 AX Composition 0 47.6 47.6 47.6 Total 410.6 458.2 410.6 410.6For some cookies, 3.5 g of AXP was added per molasses cookie serving. These cookies displayed increased rise compared to control cookies.For other cookies, the total amount of sugar added to the recipe was reduced by 45% and replaced with an equal amount of AXP. These cookies had a decreased chewiness, reduced spread, and increased rise compared to control cookies.For still other cookies, the amount of flour in the recipe was reduced by 33% and replaced with an equal amount of AXP. These cookies were very chewy, more crumbly, and it appeared that the flour to sugar ratio was incorrect.Cupcakes and MuffinsThe impact of AX compositions cupcakes and muffins was tested. The batter ingredients were mixed, portioned into muffin tins, and baked at 400°F for 17 minutes. CupcakesCupcake recipes tested included 1 gram of AX composition or included 3 grams of AX composition per serving.Cupcake formulas are shown in Table 13.Table 13. Exemplary cupcake recipe.Ingredient (g) Control I g AX 3 g AXCake Mix 19.6 19.60 19.58Water 12.8 12.78 12.77Egg 6.4 6.39 6.39Oil, canola 3.2 3.20 3.19AX Composition 0 1.00 3.00Total 42 43 45Cupcakes with 1 g of AXP had larger bubbles than the control cupcakes. The 1 g AXP-cupcakes were also softer, fluffier in texture, had a more cohesive and gummy batter. The flavor of the 1 g AXP-cupcakes had less vanilla but slight caramel notes. Cupcakes with 3 g AXP had large dimples of bubbles on the top of the muffin and were soft, sticky, and moist. The 3 g AXP-cupcake batter was slightly gummier than batter that contained only 1 g of AXP per serving. The 3 g AXP-cupcake had a gingerbread or molasses flavor with slight AX off notes.Cupcakes with 1 g AXV had slightly more browning than other cupcakes. The 1 g AXV cupcakes had a looser batter and were softer when baked. The 1 g AXV cupcakes had a similar flavor to control but with slight muted flavors. Cupcakes made with 3 g AXV were noticeably more yellow in color than other cupcakes and the batter was a bit foamier and slightly gummier than control. The 3 g AXV cupcakes were similar to control cupcakes but softer.Representative images of exemplary cupcakes baked with AX compositions are shown in Figures 13A-13D.Chocolate MuffinsMuffin recipes tested included 3.5 g AX / 100 g serving, a 15% sugar reduction, or a 18% flour reduction.Muffin formulas are shown in Table 14.Table 14. Exemplary muffin recipe.Control, g AX- addition, AX-Flour AX- Sugar g Replacement, g replacement, g Serving Size 100 100 100 100Large Eggs 50 50 50 50Low Fat 113 113 113 113 ButtermilkAll Purpose 112 112 91.6 112 FlourNatural 40 40 40 40 UnsweetenedCocoa PowderLight Brown 138 138 138 117 Sugar, PackedBaking Powder 2 2 2 2Baking Soda 4 4 4 4Salt 2 2 2 2 Unsalted Butter, 57 57 57 57meltedArabinoxylan 0 20.4 20.4 20.4 Total 601 621 601 601Some muffins were prepared with 3.5 grams of AX composition per 100 g serving. The batter looked similar to the control batter, and the final muffin product had a similar texture and height compared to the control muffin.Other muffins were prepared by reducing the total amount of sugar added to the recipe by 15% and replacing that reduced sugar with AX composition. This muffin batter seemed stiffer and resulted in a drier, less shiny baked muffin that was slightly higher in height compared to the control muffin. The aeration of the muffin was good.Still other muffins were prepared by reducing the amount of flour in the recipe by 18% and supplementing the reduced flour with AX composition. These muffins were shiny like the control and had good aeration. The batter had a looser, less viscous texture and there was a notable impact on the height in the baked product.BrownieThe impact of AX compositions brownies was tested. The batter ingredients were mixed, portioned into muffin tins, and baked until a toothpick came out clean.Some brownies were prepared with 3 grams of AX composition per 48 g serving. The baked brownie was very bitter and had tea like notes.Other brownies were prepared with 6.23% AXP per total recipe weight. The brownie formula is shown in Table 15.Table 15. Exemplary brownie recipe.Ingredient Weight (%)Oil, canola 9.33Water 7.26Egg 7.26Coffee mocha chocolate 0.14Dry brownie mix 69.77AX Composition 6.23Total 100The resulting brownies were fudgy on the inside with a good brownie taste. Example 6: Arabinoxylan compositions in confectionsThis Example describes the use of exemplary AX compositions set forth in Example 3 in confections. Nutrition facts panels were generated using Genesis software and ingredient databases.Gummy ConfectionsAX compositions were used to create gummy confections (also referred to as gummies). Gummies containing AX can be used, for example, as high fiber / low sugar prebiotic gummies.Gelatin GummiesThe impact of AX compositions on gelatin gummies was tested. Gelatin was allowed to bloom in a 160°F water bath for 5 minutes. Water and com syrup added. Then AX composition was slowly added to form granules. Induction was started on a hotplate at 140°F, the temperature was increased to 160°F after 4 minutes, and then held at 160°F for about 10 minutes (until the Brix reached 87). After reaching 87 Bx, the mixture was poured into silicon molds and allowed to set at room temperature for 24 hours. Gelatin gummy formulas are shown in Table 16.Table 16A. Exemplary gelatin gummy recipe.Ingredient Amount (g) % of composition Gelatin (Knox, Kraft) 59.44 8.046Water 139.70 18.92Com symp (Golden barrel) 300.10 40.62Sugar (white, granulated) 130.50 17.66AXP Composition 90.61 12.26Citric acid 6.379 0.8634Flavor (Nature’s Flavor elderberry) 5.000 0.6768Super red color (Americolor) 5.000 0.6768Royal blue color (Americolor) 2.000 0.2707Total 738.76 100Table 16B. Exemplary gelatin gummy recipe.Ingredient Amount (g) % of composition Gelatin (Knox, Kraft) 15.16 7.852Water 37.67 19.51Com syrup (Golden barrel) 73.42 38.02AXV Composition 64.00 33.15Citric acid 1.641 0.850Yellow color (Americolor) 1.20 0.621Total 193.1 100Table 16C. Exemplary gelatin gummy recipe.Ingredient AXV Control(% of composition) (% of composition) Com Syrup (63 / 43 DE) 38.00 46.90 Sugar 0.00 20.40Cold water 19.51 21.80 Gelatin (Kraft Knox) 7.85 9.30Citric Acid 0.85 1.00AXV composition 33.15 0.00Super yellow color (Americolor) 0.62 0.70Total 100 100Some gelatin gummies were prepared with 12% AXP (Table 16A). AXP gelatin gummies had an increased the viscosity of the binding syrup. AXP gelatin gummies were dark in color and had a marshmallow-type flavor. Gelatin gummies prepared with AXP were cloudy.Other gelatin gummies were prepared with 12% AXV or with 33% AXV (Tables 16B and 16C). AXV gelatin gummies had a yellow color and were cloudy. AXV gelatin gummies had a springy texture and were slightly less sweet than controlgummies. Representative images of exemplary AXV gelatin gummies with 33% AXV are shown in Figure 14A.AXV gelatin gummies containing 33% AXV by weight had >50% sugar reduction relative to controls. A prebiotic effect was achieved with only three of the 33% AXV gelatin gummies. Exemplary nutrition fact panels for 33% AXV gelatin gummies are shown in Figure 14B.Gelation did not occur in gelatin gummies at AX inclusion rates higher than 33%.Pectin gummiesThe impact of AX compositions on pectin gummies was tested. Pectin was combined with hot water using an immersion blender. Sucrose and com syrup were added to a saucepan at 140°F. The pectin was added to the sucrose and com symp mixture. The AX composition was added to the pectin, sucrose, and com symp mixture until fully dissolved. The solution was cooked at 140°F for about 10 minutes, at 160°F for about 6 minutes, and at 200°F for about 6 minutes (until the brix was greater than 85). The citric acid was then added. Gelatin gummy formulas are shown in Table 17.Table 17A. Exemplary pectin gummy recipe.Ingredient Amount (g) % of composition Pectin 2 2Water 18.2 18.2Com symp 30 30Sucrose 37 37AXV Composition 12 12Citric acid solution (50%) 0.8 0.8Total 100 100Table 17B. Exemplary pectin gummy recipe.Ingredient AXV Control(% of composition) (% of composition) Pectin 2 2Water 18.2 18.2Com syrup 30 30 Sucrose 37 49AXV Composition 12 0Citric acid solution (50%) 0.8 0.8Total 100 100Some pectin gummies were prepared with 12% AXV (Table 17A). AXV pectin gummies had a firm gummy texture. AXV pectin gummies were slightly sweeter and darker in color than pectin gummies without AXV.Other pectin gummies were prepared with 12% AXV and reduced sugar (Table 17B).AXV pectin gummies with reduced sugar had a springy texture. AXV pectin gummies with reduced sugar were slightly sweeter and more opaque than control gummies. AXV pectin gummies with reduced sugar were a yellow / orange color. Representative images of exemplary AXV pectin gummies with 12% AXV are shown in Figure 15 A.AXV pectin gummies containing 12% AXV by weight had >10% sugar reduction relative to controls. A prebiotic effect was achieved with only 5-7 of the 12% AXV pectin gummies. Exemplary nutrition fact panels for 12% AXV pectin gummies with reduced sugar are shown in Figure 15B.Fruit snackThe impact of AX compositions on fruit snacks was tested. Fruit snack formulas are shown in Table 18.Table 18. Exemplary fruit snack recipe.Ingredient Supplier % of composition Water, distilled Retail 16.79 Sugar, fine granulated C&H Baker’s Special FG Sugar 23.41 AX Composition (90%) See Example 3 12.86 Com symp (63 / 43) Cargill 36.88Gelatin (250 bl, 40 mesh) Gelita 8.85 Citric acid Tate & Lyle 0.98 Flavor 0.20 Color (FD&C Red 40 pwd.) Sensient 0.03 Total 100.00Fruit snacks were prepared with either 12% AXP (about 3 g AXP per 25 g serving) or 4% AXP (about 1 g AX per 24 g serving). All fruit snacks were dark brown. The AXP fruit snacks had a burnt taste. Fruit snacks containing 17% of more AXP were bitter.ChocolateThe impact of AX compositions on chocolate was tested. AX was added to Lindt white chocolate, milk chocolate, and dark chocolate at 1 g, 3 g, or 5 g AX per 30 g serving.Chocolates were prepared to have 10% AXP in milk, dark and white chocolate, 10% -15% AXV in milk chocolate, and 20% AXV in dark chocolate. Chocolate did not temper at higher rates of AX inclusion.Results adding AX to chocolates are shown in Table 19.Table 19. Exemplary AX chocolates.White Chocolate (30 g) Milk Chocolate (30 g) Dark Chocolate (30 g) • similar flavor as • Softer• Stickier seemingAXV (1g) control • less crumbly than • good flavor• Soft control• Slightly off (AX) taste• Less sweet• good taste • Good melt in mouthAXV (3g) • some added• Soft but slight powderyastringency feeling• setting issue• A bit powdery• Apparent AX flavorAXV (5g) • Slight bitter aftertaste • N / A• less appealing melt• Less melting• grainy• Slightly powdery• Slight caramel, but • Good melt • No noticeable AXP (lg)pleasant, off flavor • good flavor. difference• Stickier• Slightly powdery• Very powdery but • Slight AX off taste but• Slightly less sweet AXP (3g) melted in mouth more tea likethan control.• Similar taste to 1 g • Slightly less appealingmelt• Did not melt properlywhen making and • Slight AX aftertaste AXP (5g) • Not madeflow was severely • slightly less sweetimpactedRepresentative images of exemplary chocolates containing AX are shown in Figure 16.Chocolate candiesThe impact of AX compositions on chocolate candies was tested.Chocolate candies were prepared with 3 g of AXP per 32 g serving. Resulting chocolate candies contained 9.4% AX. The addition of AX did not impact the color or texture of the chocolate candies, but it did contribute a coffee-like flavor.FrostingThe impact of AX compositions on frosting / icing was tested. Frosting / icing containing AX can be used, for example, as low sugar option. Chocolate frosting formulas are shown in Table 20.Table 20. Exemplary frosting recipe.Ingredient Supplier Control (%) AX (%) Unsweetened baking chocolate Dagoba Organic Chocolate 17.01 17.01 Powdered sugar C&H 49.95 9.99 Butter Land O’ Lakes 16.95 16.95 Vanilla extract McCormick 1.70 1.70 2% Milk Lunds / Byerly’s 14.39 14.39 AX Composition See Example 3 0 39.96 Total 100.00 100.00Chocolate frosting was prepared with 80% AX at 40% inclusion with 80% sugar replacement.Control Arabinoxylan Test Ingredients Supplier % % Unsweetened baking chocolate Dagobs Organic Chocolate 17.01% 17.01% Powdered sugar C8H 49.95% 9.99%Arab inoxyi a n powder Comet 39.96%Sutter Lend O' Lakes 16.95% 16.95%Vaniiia extract McCormick 1.70% 1.70%2% milk Lunds / Byeriy's 14.39% 14,39%Tata! 100% 100%Frosting was a challenging application for sugar replacement, as the texture of the frosting depends the functionality of the sugar crystals to cut air pockets into the fat during the whipping process to facilitate aeration.Example 7: Arabinoxylan compositions in snacksThis Example describes the use of exemplary AX compositions set forth in Example 3 in snacks. Nutrition facts panels were generated using Genesis software and ingredient databases.Cereal barsThe impact of AX compositions on cereal bars was tested. Formulas for cereal bars are shown in Table 21.Table 21 A. Exemplary cereal bar recipe.Bar Ingredient Weight (%)Binder syrup 36.00Sugar coated oats 56.03Rice Krispies cereal 5.50Cinnamon roll flavor 1.00AX Composition 1.47Table 2 IB. Recipe of binder syrup used cereal bar recipe.Syrup Ingredient Weight (%)Com syrup 85B 87.25Oil, canola 4.10Water 4.20Glycerin 2.75Salt 1.00Lecithin 0.70Cereal bars were prepared to have 1 g AX per 68 g serving.Raw barsThe impact of AX compositions on raw bars was tested. Ingredients were mixed in a stand mixer and formed into bars. Formulas for raw bars are shown in Table 22.Table 22A. Exemplary raw bar recipe.1 g AX per serving 3 g AX per serving Ingredient Supplier (%) (%) Nut butter 49.12 46.18 Oats, quick 1 minute Quaker 20.59 20.59 Salt Morton 0.59 0.59 Chocolate flavor FONA 0.74 0.74 Cocoa, natural Hershey’s 2.50 2.50 Honey, light Mel-0 17.65 17.65 Chocolate chips, mini Nestle 7.34 7.34 AX Composition See Example 3 1.45 4.41Total 100.00 100.00Table 22B. Exemplary raw bar recipe.Ingredient Amount (g) % of compositionPeanut butter, crunchy 30.68 46.48Rolled oats 13.68 20.72Honey 11.72 17.76Chocolate chips, mini 4.88 7.39Cocoa powder 1.66 4.54Salt 0.39 0.59Arabinoxylan Composition 3.00 2.52Total 66.10 100.00Some raw bars were prepared to have 1 g AXP per 68 g serving (about 1.5% AX) or to have 3 g AXP per 68 g serving (about 4.5% AX) as shown in Table 22 A.The addition of 1 g AXP per 68 g serving (1.47% total weight of recipe) had no major impact on the appearance, taste, or texture of the raw bar. The addition of 3 g of AXP per 68 g serving (4.41% total weight of recipe) resulted in bitterness of the bars, though the appearance and texture were still acceptable.Other raw bars were prepared to have 3 g AXP per 68 g serving (about 1.5% - 2.5% AX) as shown in Table 22B. The addition of 1 g of AXP per 64 g serving (1.56% total weight of recipe) led to the bars being slightly harder than control bars. Some of the sweetness in these bars were muted. Raw bars made with the addition of 3g. AXP per 66g. serving (2.52% total weight of recipe) had increased hardness and were darker than controls.Still other raw bars were prepared to have 3 g AXV per 68 g serving. Bars having 3 g AXV per serving were the hardest bars and had some astringency.Representative images of exemplary raw bars with AX compositions are shown in Figure 17A. Exemplary nutrition fact panels for raw bars with AX compositions are shown in Figure 17B.Granola BarsThe impact of AX compositions on granola bars was tested. Chewy granola bar formulas are shown in Table 23.Table 23A. Exemplary chew granola bar recipe.Ingredient Supplier % of composition Tapioca syrup, 42DE Ciranda 51.5 Molasses Wholesome Sweeteners 3.0 Sugar C&H Baker’s Special FG 36.0 Salt, flour Cargill 1.0 Oil, canola Crisco 6.5 Lecithin (Topcithin UB) Cargill 1.0 Vanilla flavor McCormick 1.0 Total Binding Syrup 100 AXP Composition See Example 3 4.6Bar FormulaRolled oats Quaker 35.0 Rice crisps Malt-o-Meal 10.0 Binding syrup 35.0 Chocolate chips, mini Nestle 20.0Total 100Table 23B. Exemplary chew granola bar recipe.Ingredient Amount (g) % of compositionTapioca syrup, 42DE 56.6 17.6Molasses 3.3 1.0Sugar 39.0 12.2Salt four 1.1 0.3Oil, canola 7.1 2.2Sunflower lecithin 1.1 0.3Vanilla flavor 1.1 0.3Rolled oats 109.1 34.1Rice crisps 31.2 9.8Binding syrup 117.3 34.2Chocolate chips, mini 62.4 19.5AXV Composition 8.0 2.5Table 23C. Exemplary chew granola bar recipe.Weight WeightServing Size 40 g 40 gAXV g per serving size 0 1Bar Amount (g) Amount (g)Rolled oats 56.0 56.0Rice crisps 16.0 16.0Binding syrup 56.0 56.0Chocolate chips, mini 32.0 32.0Binding syrupAgave syrup 28.8 30.8Molasses 1.7 1.68White sugar 20.1 5.60Salt 0.5 0.50Canola oil 3.6 3.36Lecithin 0 0Vanilla 0.5 0.5AX Composition 0 14Table 23D. Exemplary chew granola bar recipe.Control Ax A AX B AX C AX D Amount (g) Amount (g) Amount (g) Amount (g) Amount (g) Serving size 40 41 41 41 41 Binding syrupAgave syrup 36 36 36 36 36 Molasses 2 2 2 2 2 Sugar, white, granulated 25 25 25 25 25 Salt 0.7 0.7 0.7 0.7 0.7 Oil, canola 4.5 4.5 4.5 4.5 4.5 Lecithin 0.7 0.7 0.7 0.7 0 Vanilla 0.7 0.7 0.7 0.7 0.7 AXP Composition 0 5 5 5 5 BarRolled oats 70 70 70 70 70 Rice crisps 20 20 20 20 20 Binding syrup 70 75 75 75 74 Chocolate chips, mini 40 40 40 40 40Some chewy granola bars were made containing 1 g AX composition perserving and making up 4.64% of the total weight of the recipe (Table 23 A). The AX composition absorbed enough moisture that it was difficult to bind the bars together.Other chewy granola bars were made with 1 g AX composition per serving and making up 2.5% of the total weight of the recipe (Table 23B). The AXV increased the binding syrup viscosity. The AXV did not impart any off-flavors.Still other chewy granola bars were made with 1 g AXV per 40 g serving(Table 23 C).Multiple replicates of chewy granola bars were made with 5 g AXP per 40 gserving and about 75% binding syrup (Table 23D). In this case, the binding syrup was cooked down to be more viscous. These chewy granola bars had a good taste andtexture. These chewy granola bars also cut well.GranolaThe impact of AX compositions on loose granola was tested. Ingredients were mixed together and then baked at 300°F for about 25 minutes, flipping halfway through. Granola formulas are shown in Table 24.Table 24A. Exemplary granola recipe.Ingredient Amount (g) % of compositionCashew, chopped 210.0 12.67Almond, chopped 211.0 12.72Flax seed, whole 59.4 3.58Chia seed, whole 62.4 3.76Old fashioned oats 510 30.75Honey 295.4 17.81Oil, coconut 177.0 10.67AX Composition 133.5 8.05Total 1658.5875 100Table 24B. Exemplary granola recipe.Control 3 g AX Ingredient Amount (g) Amount (g) Chopped Cashew 5.25 6 Chopped Almond 5.27 6.03 Whole Flax seed 1.48 1.69 Whole Chia seed 1.56 1.78Old fashioned oats 12.75 14.6 Honey 5.91 8.44 Coconut Oil 3.54 5.06AXP Composition 0 3Total 41 47Some granola was made 8% AX (Table 24A). The AX absorbed water and increased the viscosity of the binding syrup. The AX added a maple type flavor to the granola.Other granola was made with 3 g AXP per serving and including 25% coconut oil and honey mixture at a 1 : 1 ratio (Table 24B). The AXP absorbed water. The AXP added a molasses with maple notes flavor to the granola.Representative images of exemplary granola containing AX are shown in Figure 18.Example 8: Arabinoxylan compositions in condimentsThis Example describes the use of using exemplary AX compositions set forth in Example 3 in condiments.Salad dressingThe impact of AX compositions on salad dressing was tested. Salad dressing formulas are shown in Table 25.Table 25. Exemplary salad dressing recipe.Ingredient Supplier Amount (%)Apple juice Breton Apple Juice 34.0Rice flour Celnat 7.0Arabic gum, E414 Meilleur du chef 12.0Dijon mustard Amora 9.0Old-style mustard Made 11.0White balsamic vinegar Made 13.5Cider vinegar Made 13.5Total 100A salad dressing was prepared with 5 g AX substituted for the Arabic gum (Table 25). AXP salad dressing had a darker color than the control. AXP salad dressing had decreased viscosity as compared to the control.Example 9: Arabinoxylan compositions in dairy productsThis Example describes the use of using exemplary AX compositions set forth in Example 3 in dairy products.YogurtThe impact of AX compositions on yogurt was tested. 3.5 g AX composition was added to 150 g of vanilla yogurt. The AX composition was readily soluble in the yogurt with light hand mixing. There was no change in taste or odor with AXP or AXV. Yogurts containing AXP or AXV were creamier and had a less gummymouthfeel than the control. Representative images of exemplary yogurts containing AX are shown in Figure 19.Example 10: Arabinoxylan compositions in beveragesThis Example describes the use of using exemplary AX compositions set forth in Example 3 in beverages.Carbonated beveragesThe impact of AX compositions on carbonated beverages was tested. Sucrose, citric acid, and AXV were dry blended and dissolved in water. Flavoring, if included, was added at this time. This syrup was added to carbonated water in a 1 :4 ratio. Formulas for carbonated beverages are shown in Table 26.Table 26. Exemplary carbonated beverage recipe.Ingredient % of composition (mb)Water 94.441Sucrose 4.408Citric acid 0.100Lemon lime flavor 0.106AXV Composition 0.945Total 100Dairy milksThe impact of AX compositions on dairy milk was tested. Dry blended ingredients were added to milk, and then the mixture was stirred and pasteurized on a stovetop. Some foaming occurred. Formulas for dairy milk are shown in Table 27.Table 27. Exemplary chocolate milk recipe.Ingredient Amount (wt %)Sugar 7.00Cocoa powder 0.80Carrageenan 0.03Salt 0.03Chocolate flavor 0.10Milk, 3.2% fat 90.71AX Composition 1.33Total100Chocolate milk containing 1.33% AXP was made. The addition of AXP led to some foaming.Plant milksThe impact of AX compositions on plant milk was tested. Formulas for plant milk are shown in Table 28.Table 28. Exemplary pea protein milk recipe.Ingredient Weight (%)Pea protein 4.55Pea protein binder 0.004Vitamin D2 0.01Acid Blend Flv 0.49Calcium complex 0.80Coconut and sunflower blend 1.66Sugar 1.56Milk flavor 0.12Water 78.87AX Composition 1.33Total 100Powdered beveragesAX compositions were used to create powdered beverages.Lemonade flavored powdered beveragesThe impact of AX compositions on lemonade flavored powdered beverages was tested. In some cases, 0.5 g AXP was added to Crystal light powdered lemonade and prepared to 16 ounces to produce lemonade having 0.1% AXP. In other cases, 1 g AXP was added to Crystal light powdered lemonade and prepared to 16 ounces to produce lemonade having 0.2% AXP.Prepared lemonade having 0.1% AXP imparted both color and flavor to the lemonade. The beverage became darker in color and had a black tea flavor at both usage levels.Peach tea flavored powdered beveragesThe impact of AX compositions on tea flavored powdered beverages was tested. 1 g AXP was added to Crystal light powdered peach mango green tea, Crystal light powdered peach tea, or Crystal light powdered sweet tea and prepared to 16 ounces to produce tea having 0.2% AXP.The color of the peach mango green tea with AXP was slightly darker compared to control, but the color of the peach tea and sweet tea applications were not noticeably affected. The addition of AXP did not change the flavor of any of the teas. Fruit flavored powdered beveragesThe impact of AX compositions on fruit flavored powdered beverages was tested. 1 g AXP was added to Crystal light powdered grape drink, Crystal light powdered strawberry drink, or Crystal light powdered fruit punch and prepared to 16 ounces to produce fruit drinks having 0.2% AXP.Addition of AXP to a dark red fruit punch flavored drink worked well with strong flavor and a dark red color, though the addition of AXP imparted a black tea flavored note.Ready-to-drink beveragesThe impact of AX compositions on ready-to-drink (RTD) beverages was tested. 1 g AXP was added to 16 ounces of PURE LEAF® unsweetened tea, PURE LEAF® sweet tea, diet SNAPPLE® raspberry tea, HONEST TEA® raspberry tea, and HONEST TEA® pomegranate blueberry tea to produce beverages having 0.2% AXP.The color of teas following the addition of AXP were only slightly darker than control beverages. Flavor differences were least noticeable in the sweet teas (bitterness masked). Flavor differences were most noticeable in the black teas.Powdered protein shakesThe impact of AX compositions on powdered protein shakes was tested. In some cases, 3 g AX was added to 1 serving of chocolate PURE PROTEIN™ powdered protein shake and prepared to 8 ounces to produce a protein shake having 1.25% AXP. In other cases, 5 g AX was added to 1 serving of chocolate PUREPROTEIN™ powdered protein shake and prepared to 8 ounces to produce a protein shake having 2% AXP.There was no substantial difference in appearance or mouthfeel of the prepared shake. The flavor became a little bitter.Blended BeveragesThe impact of AX compositions on frozen, blended beverage was tested. From 1-3.4 g / serving AX was added to STARBUCKS® mocha frappuccinos and STARBUCKS® caramel frappuccinos.Some bitterness was observed following the addition of 3.4 g AX per serving. The addition of 2 g AX per serving had a good taste.Brewed coffeesThe impact of AX compositions on hot, brewed coffees was tested. AX was added to a K-CUP® at 4.5% AX relative to the weight of the dry grounds.Xylotriose, xylobiose, xylose, glucose, arabinose, galactose, and mannose were measured before and after the brewing and filtration process to estimate AX content and determine whether degradation occurred. Results showed that AX composition did not break down significantly during the brewing process, suggesting the AX composition was stable through both the filtration process and the heat treatment. Example 11: Exemplary EmbodimentsEmbodiment 1. A food ingredient, wherein said food ingredient is present within a food product for mammalian consumption and makes up at least 1 percent of said food product, wherein said food ingredient comprises at least about 45 percent, by weight, of arabinoxylan having a molecular weight of from about 1000 Daltons to about 6500 Daltons, and wherein said food product is selected from the group consisting of a brownie, a dairy milk, a plant milk, a gummy confection, a chocolate, a frosting, and a condiment.Embodiment 2. A food ingredient comprising arabinoxylan having a molecular weight of from about 1000 Daltons to about 6500 Daltons, wherein said food ingredient is present within a food product for mammalian consumption and makes upat least 1 percent of said food product, and wherein said food product comprises said arabinoxylan and is selected from the group consisting of a brownie, a dairy milk, a plant milk, a gummy confection, a chocolate, a frosting, and a condiment.Embodiment 3. A method for making a food product for mammalian consumption selected from the group consisting of a brownie, a dairy milk, a plant milk, a gummy confection, a chocolate, a frosting, and a condiment, wherein said method comprises adding a food ingredient comprising at least about 45 percent, by weight, of arabinoxylan having a molecular weight of from about 1000 Daltons to about 6500 Daltons to one or more other ingredients of said food product to form said food product, wherein said formed food product comprises at least about 1 percent of said food ingredient.Embodiment 4. A method for making a food product for mammalian consumption selected from the group consisting of a brownie, a dairy milk, a plant milk, a gummy confection, a chocolate, a frosting, and a condiment, wherein said method comprises adding a food ingredient comprising arabinoxylan having a molecular weight of from about 1000 Daltons to about 6500 Daltons to one or more other ingredients of said food product to form said food product, wherein said formed food product comprises said arabinoxylan.Embodiment 5. A food product for mammalian consumption, wherein said food product comprises at least 1 percent of a food ingredient comprising at least about 45 percent, by weight, of Embodiment arabinoxylan having a molecular weight of from about 1000 Daltons to about 6500 Daltons, and wherein said food product is selected from the group consisting of a brownie, a dairy milk, a plant milk, a gummy confection, a chocolate, a frosting, and a condiment.Embodiment 6. A food product for mammalian consumption, wherein said food product comprises at least 1 percent of arabinoxylan having a molecular weight of from about 1000 Daltons to about 6500 Daltons, and wherein said food product is selected from the group consisting of a brownie, a dairy milk, a plant milk, a gummy confection, a chocolate, a frosting, and a condiment.Embodiment 7. The food ingredient, method, or food product of any one of Embodiments 1-6, wherein said mammalian consumption is human consumption.Embodiment 8. The food ingredient, method, or food product of any one of Embodiments 1-7, wherein said food product is said brownie.Embodiment 9. The food ingredient, method, or food product of Embodiment 8, wherein said brownie comprises from about 5% to about 8% of said food ingredient.Embodiment 10. The food ingredient, method, or food product of any one of Embodiments 1-7, wherein said food product is said gummy confection.Embodiment 11. The food ingredient, method, or food product of Embodiment 10, wherein said gummy confection is selected from the group consisting of a gelatin gummy, a pectin gummy, and a fruit snack.Embodiment 12. The food ingredient, method, or food product of any one of Embodiments 10-11, wherein said gummy confection comprises from about 10% to about 33% of said food ingredient.Embodiment 13. The food ingredient, method, or food product of any one of Embodiments 1-7, wherein said food product is said chocolate.Embodiment 14. The food ingredient, method, or food product of Embodiment 13, wherein said chocolate comprises from about 1 g to about 5 g of said food ingredient per serving of said food product.Embodiment 15. The food ingredient, method, or food product of Embodiment 13, wherein said chocolate comprises from about 10% to about 20% of said food ingredient.Embodiment 16. The food ingredient, method, or food product of any one of Embodiments 13-15, wherein said chocolate tempers better than a chocolate that lacks said arabinoxylan.Embodiment 17. The food ingredient, method, or food product of any one of Embodiments 1-7, wherein said food product is said frosting.Embodiment 18. The food ingredient, method, or food product of Embodiment 17, wherein said frosting comprises from about 35% to about 45% of said food ingredient.Embodiment 19. The food ingredient, method, or food product of any one of Embodiments 1-7, wherein said food product is said condiment.Embodiment 20. The food ingredient, method, or food product of Embodiment 19, wherein said condiment is a salad dressing.Embodiment 21. The food ingredient, method, or food product of Embodiment 19, wherein said condiment comprises from about 1 g to about 3 g of said food ingredient per serving of said food product.Embodiment 22. A food ingredient, wherein said food ingredient is present within a food product for mammalian consumption and makes up at least 1 percent of said food product, wherein said food ingredient comprises at least about 45 percent, by weight, of arabinoxylan having a molecular weight of from about 1000 Daltons to about 2400 Daltons, and wherein said food product is selected from the group consisting of a bread, a cookie, a cupcake, a muffin, a brownie, a fruit snack, a gummy confection, a chocolate, a frosting, a bar, granola, a condiment, yogurt, a beverage, a sauce, a pasta, a puff, a chip, and a cereal.Embodiment 23. A food ingredient comprising arabinoxylan having a molecular weight of from about 1000 Daltons to about 2400 Daltons, wherein said food ingredient is present within a food product for mammalian consumption and makes upat least 1 percent of said food product, and wherein said food product comprises said arabinoxylan and is selected from the group consisting of a bread, a cookie, a cupcake, a muffin, a brownie, a fruit snack, a gummy confection, a chocolate, a frosting, a bar, granola, a condiment, yogurt, a beverage, a sauce, a pasta, a puff, a chip, and a cereal.Embodiment 24. A method for making a food product for mammalian consumption selected from the group consisting of a bread, a cookie, a cupcake, a muffin, a brownie, a fruit snack, a gummy confection, a chocolate, a frosting, a bar, granola, a condiment, yogurt, a beverage, a sauce, a pasta, a puff, a chip, and a cereal, wherein said method comprises adding a food ingredient comprising at least about 45 percent, by weight, of arabinoxylan having a molecular weight of from about 1000 Daltons to about 2400 Daltons to one or more other ingredients of said food product to form said food product, wherein said formed food product comprises at least about 1 percent of said food ingredient.Embodiment 25. A method for making a food product for mammalian consumption selected from the group consisting of a bread, a cookie, a cupcake, a muffin, a brownie, a fruit snack, a gummy confection, a chocolate, a frosting, a bar, granola, a condiment, yogurt, a beverage, a sauce, a pasta, a puff, a chip, and a cereal, wherein said method comprises adding a food ingredient comprising arabinoxylan having a molecular weight of from about 1000 Daltons to about 2400 Daltons to one or more other ingredients of said food product to form said food product, wherein said formed food product comprises said arabinoxylan.Embodiment 26. A food product for mammalian consumption, wherein said food product comprises at least 1 percent of a food ingredient comprising at least about 45 percent, by weight, of arabinoxylan having a molecular weight of from about 1000 Daltons to about 2400 Daltons, and wherein said food product is selected from the group consisting of a bread, a cookie, a cupcake, a muffin, a brownie, a fruit snack, a gummy confection, a chocolate, a frosting, a bar, granola, a condiment, yogurt, a beverage, a sauce, a pasta, a puff, a chip, and a cereal.Embodiment 27. A food product for mammalian consumption, wherein said food product comprises at least 1 percent of arabinoxylan having a molecular weight of from about 1000 Daltons to about 2400 Daltons, and wherein said food product is selected from the group consisting of a bread, a cookie, a cupcake, a muffin, a brownie, a fruit snack, a gummy confection, a chocolate, a frosting, a bar, granola, a condiment, yogurt, a beverage, a sauce, a pasta, a puff, a chip, and a cereal.Embodiment 28. The food ingredient, method, or food product of any one of Embodiments 22-27, wherein said mammalian consumption is human consumption.Embodiment 29. The food ingredient, method, or food product of any one of Embodiments 22-28, wherein said food product is said bread.Embodiment 30. The food ingredient, method, or food product of Embodiment 29, wherein said bread comprises 9% of said food ingredient.Embodiment 31. The food ingredient, method, or food product of any one of Embodiments 29-30, wherein said bread comprises little to no mold growth for at least three weeks after production of said bread.Embodiment 32. The food ingredient, method, or food product of any one of Embodiments 22-28, wherein said food product is said cookie.Embodiment 33. The food ingredient, method, or food product of Embodiment 32, wherein said cookie comprises from about 1 g to about 3 g of said food ingredient per serving of said food product.Embodiment 34. The food ingredient, method, or food product of any one of Embodiments 32-33, wherein said cookie has a reduced density and / or a less chewy texture than a cookie that lacks said arabinoxylan .Embodiment 35. The food ingredient, method, or food product of any one of Embodiments 22-28, wherein said food product is said cupcake.Embodiment 36. The food ingredient, method, or food product of Embodiment 35, wherein said cupcake comprises from about 1 g to about 3 g of said food ingredient per serving of said food product.Embodiment 37. The food ingredient, method, or food product of any one of Embodiments 35-36, wherein said cupcake has more rise than a cupcake that lacks said arabinoxylan.Embodiment 38. The food ingredient, method, or food product of any one of Embodiments 22-28, wherein said food product is said muffin.Embodiment 39. The food ingredient, method, or food product of Embodiment 38, wherein said muffin comprises from about 1 g to about 3 g of said food ingredient per serving of said food product.Embodiment 40. The food ingredient, method, or food product of any one of Embodiments 38-39, wherein said muffin has more rise than a muffin that lacks said arabinoxylan.Embodiment 41. The food ingredient, method, or food product of any one of Embodiments 22-28, wherein said food product is said brownie.Embodiment 42. The food ingredient, method, or food product of Embodiment 41, wherein said brownie comprises from about 5% to about 8% of said food ingredient.Embodiment 43. The food ingredient, method, or food product of any one of Embodiments 22-28, wherein said food product is said gummy confection.Embodiment 44. The food ingredient, method, or food product of Embodiment 43, wherein said gummy confection is selected from the group consisting of a gelatin gummy, a pectin gummy, and a fruit snack.Embodiment 45. The food ingredient, method, or food product of any one of Embodiments 43-44, wherein said gummy confection comprises from about 10% to about 33% of said food ingredient.Embodiment 46. The food ingredient, method, or food product of any one of Embodiments 22-28, wherein said food product is said chocolate.Embodiment 47. The food ingredient, method, or food product of Embodiment 46, wherein said chocolate comprises from about 1 g to about 5 g of said food ingredient per serving of said food product.Embodiment 48. The food ingredient, method, or food product of Embodiment 46, wherein said chocolate comprises from about 10% to about 20% of said food ingredient.Embodiment 49. The food ingredient, method, or food product of any one of Embodiments 46-48, wherein said chocolate tempers better than a chocolate that lacks said arabinoxylan.Embodiment 50. The food ingredient, method, or food product of any one of Embodiments 22-28, wherein said food product is said frosting.Embodiment 51. The food ingredient, method, or food product of Embodiment 50, wherein said frosting comprises from about 35% to about 45% of said food ingredient.Embodiment 52. The food ingredient, method, or food product of any one of Embodiments 22-28, wherein said food product is said bar.Embodiment 53. The food ingredient, method, or food product of Embodiment 52, wherein said bar is selected from the group consisting of a cereal bar, a raw bar, and a granola bar.Embodiment 54. The food ingredient, method, or food product of any one of Embodiments 52-53, wherein said bar comprises from about 1% to about 5% of said food ingredient.Embodiment 55. The food ingredient, method, or food product of any one of Embodiments 52-54, wherein said bar has improved humectancy as compared to a bar that lacks said arabinoxylan.Embodiment 56. The food ingredient, method, or food product of any one of Embodiments 22-28, wherein said food product is said granola.Embodiment 57. The food ingredient, method, or food product of Embodiment 56, wherein said granola comprises from about 5% to about 10% of said food ingredient.Embodiment 58. The food ingredient, method, or food product of any one of Embodiments 56-57, wherein said granola has a maple flavor or molasses flavor that is absent from a granola that lacks said arabinoxylan.Embodiment 59. The food ingredient, method, or food product of any one of Embodiments 26-32, wherein said food product is said condiment.Embodiment 60. The food ingredient, method, or food product of Embodiment 59, wherein said condiment is a salad dressing.Embodiment 61. The food ingredient, method, or food product of any one of Embodiments 59-60, wherein said condiment comprises from about 1 g to about 3 g of said food ingredient per serving of said food product.Embodiment 62. The food ingredient, method, or food product of any one of Embodiments 22-28, wherein said food product is said dairy product.Embodiment 63. The food ingredient, method, or food product of Embodiment 62, wherein said dairy product is yogurt.Embodiment 64. The food ingredient, method, or food product of any one of Embodiments 62-63, wherein said dairy product comprises from about 2 g to about 5 g of said food ingredient per serving of said food product.Embodiment 65. The food ingredient, method, or food product of any one of Embodiments 62-64, wherein said dairy product is thicker and / or has an improved mouthfeel than a dairy product that lacks said arabinoxylan.Embodiment 66. The food ingredient, method, or food product of any one of Embodiments 22-28, wherein said food product is said beverage.Embodiment 67. The food ingredient, method, or food product of Embodiment 66, wherein said beverage is selected from the group consisting of a carbonated beverage, dairy milk, plant milk, a powdered beverage, a blended beverage, and a brewed beverage.Embodiment 68. The food ingredient, method, or food product of any one of Embodiments 66-67, wherein said beverage comprises from about 0.1% to about 2% of said food ingredient.Embodiment 69. The food ingredient, method, or food product of any one of Embodiments 66-68, wherein said beverage further comprises a high potency sweetener and wherein said beverage has an improved flavor as compared to a beverage that contains said high potency sweetener and lacks said arabinoxylan.Embodiment 70. A composition comprising greater than about 75% arabinoxylan, wherein the arabinoxylan has a molecular weight (Mw) of from about 1200 daltons (Da) to about 2400 Da.Embodiment 71. The composition of Embodiment 70, wherein said arabinoxylan comprises a chain length of from about 3 degrees of polymerization (dp) to about 200 dp.Embodiment 72. The composition of any one of Embodiments 70-71, wherein said arabinoxylan comprises from about 5% to about 40% arabinose units.Embodiment 73. The composition of any one of Embodiments 70-71, wherein said arabinoxylan comprises from about 60% to about 85% xylose units.Embodiment 74. The composition of any one of Embodiments 70-71, wherein said arabinoxylan comprises an arabinose to xylose (A:X) ratio of from about 0.05 to about 0.65.Embodiment 75. The composition of any one of Embodiments 70-74, wherein said composition has a pH of from about 4.8 to about 5.6.Embodiment 76. The composition of any one of Embodiments 70-75, wherein said composition comprises one or more sugars that are not arabinoxylan.Embodiment 77. The composition of Embodiment 76, wherein said one or more sugars that are not arabinoxylan comprises less than about 5% of said composition.Embodiment 78. The composition of any one of Embodiments 76-77, wherein the one or more sugars that are not arabinoxylan are selected from the group consisting of xylotriose, xylobiose, glucose, xylose, galactose, arabinose, rhamnose, mannose, cellobiose, cellotriose, amylose, amylopectin, glucuronoxylan, glucuronoarabinoxylan, glucomannan, starches, and beta glucan.Embodiment 79. The composition of any one of Embodiments 70-78, wherein said composition does not include mannose.Embodiment 80. The composition of any one of Embodiments 70-78, wherein said composition does not include fructose.Embodiment 81. The composition of any one of Embodiments 70-80, wherein said composition comprises one or more degradation products.Embodiment 82. The composition of Embodiment 81, wherein said one or more degradation products comprise from about 0.05% to about 0.5% of said composition.Embodiment 83. The composition of any one of Embodiments 81-82, wherein said one or more degradation products are selected from the group consisting of glycolic acid, lactic acid, formic acid, acetic acid, 5hmf, and furfural.Embodiment 84. The composition of any one of Embodiments 70-83, wherein said composition comprises from about 0% to about 3.5% one or more polypeptides.Embodiment 85. The composition of any one of Embodiments 70-84, wherein said composition comprises from about 0.5% to about 1.5% ash.Embodiment 86. The composition of any one of Embodiments 70-85, wherein said composition comprises from about 1.4% to about 3.7% one or more polyphenols.Embodiment 87. The composition of Embodiment 86, wherein said one or more polyphenols are selected from the group consisting of ferulic acid, gallic acid, 4-hydroxybenzoic acid, coumaric acid, syringic acid, sinapic acid, rosemarinic acid, vanillin, protocatechuic acid, 2,5-dihydroxybenzoic acid, chlorogenic acid, caffeic acid, and salicylic acid.Embodiment 88. A food product comprising the composition of any one of Embodiments 70-87.Embodiment 89. The food product of Embodiment 88, wherein said food product is a baked food product.Embodiment 90. The food product of Embodiment 89, wherein said baked food product is selected from the group consisting of a bread, a cake, a cookie, a muffin, and a brownie.Embodiment 91. The food product of any one of Embodiments 88-90, wherein said food product is a confection.Embodiment 92. The food product of Embodiment 91, wherein said confection is selected from the group consisting of a fruit snack, a chocolate, and a frosting.Embodiment 93. The food product of Embodiment 92, wherein said fruit snack is a gelatin gummy or a pectin gummy.Embodiment 94. The food product of any one of Embodiments 88-89, wherein said food product is a beverage.Embodiment 95. The food product of Embodiment 94, wherein said beverage is a coffee.Embodiment 96. The food product of clam 94, wherein said beverage is a milk.Embodiment 97. The food product of Embodiment 96, wherein said milk is a dairy milk.Embodiment 98. The food product of Embodiment 96, wherein said milk is a non-dairy milk.Embodiment 99. The food product of clam 94, wherein said beverage is a powdered beverage mix.Embodiment 100. The food product of Embodiment 99, wherein said powdered beverage mix selected from the group consisting of a powdered lemonade mix, a powdered tea mix, and a powdered protein shake mix.Embodiment 101. The food product of any one of Embodiments 88-89, wherein said food product is a bar.Embodiment 102. The food product of Embodiment 101, wherein said bar is selected from the group consisting of a cereal bar and a granola bar.Embodiment 103. The food product of any one of Embodiments 88-89, wherein said food product is a condiment.Embodiment 104. The food product of Embodiment 103, wherein said condiment is a salad dressing.Embodiment 105. A dietary supplement comprising the composition of any one of Embodiments 70-87.Embodiment 106. The dietary supplement of Embodiment 105, wherein said dietary supplement is a fiber supplement.Embodiment 107. The dietary supplement of Embodiment 105, wherein said dietary supplement is a prebiotic.Embodiment 108. The dietary supplement of any one of Embodiments 105-107, wherein said dietary supplement further comprises a vitamin, a mineral, an amino acid, and / or a nutraceutical.Embodiment 109. A pharmaceutical composition comprising the composition of any one of Embodiments 70-87 and a pharmaceutical acceptable carrier, excipient, or diluent.OTHER EMBODIMENTSIt is to be understood that while the invention has been described in conjunction with the detailed description thereof, the foregoing description is intended to illustrate and not limit the scope of the invention, which is defined by the scope of the appended claims. Other aspects, advantages, and modifications are within the scope of the following claims.

Claims

WHAT IS CLAIMED IS:

1. A food ingredient, wherein said food ingredient is present within a food product for mammalian consumption and makes up at least 1 percent of said food product, wherein said food ingredient comprises at least about 45 percent, by weight, of arabinoxylan having a molecular weight of from about 1000 Daltons to about 6500 Daltons, and wherein said food product is selected from the group consisting of a brownie, a dairy milk, a plant milk, a gummy confection, a chocolate, a frosting, and a condiment.

2. A food ingredient comprising arabinoxylan having a molecular weight of from about 1000 Daltons to about 6500 Daltons, wherein said food ingredient is present within a food product for mammalian consumption and makes up at least 1 percent of said food product, and wherein said food product comprises said arabinoxylan and is selected from the group consisting of a brownie, a dairy milk, a plant milk, a gummy confection, a chocolate, a frosting, and a condiment.

3. A method for making a food product for mammalian consumption selected from the group consisting of a brownie, a dairy milk, a plant milk, a gummy confection, a chocolate, a frosting, and a condiment, wherein said method comprises adding a food ingredient comprising at least about 45 percent, by weight, of arabinoxylan having a molecular weight of from about 1000 Daltons to about 6500 Daltons to one or more other ingredients of said food product to form said food product, wherein said formed food product comprises at least about 1 percent of said food ingredient.

4. A method for making a food product for mammalian consumption selected from the group consisting of a brownie, a dairy milk, a plant milk, a gummy confection, a chocolate, a frosting, and a condiment, wherein said method comprises adding a food ingredient comprising arabinoxylan having a molecular weight of from about 1000 Daltons to about 6500 Daltons to one or more other ingredients of said food product to form said food product, wherein said formed food product comprises said arabinoxylan.

5. A food product for mammalian consumption, wherein said food product comprises at least 1 percent of a food ingredient comprising at least about 45 percent, by weight, of arabinoxylan having a molecular weight of from about 1000 Daltons to about 6500 Daltons, and wherein said food product is selected from the group consisting of a brownie, a dairy milk, a plant milk, a gummy confection, a chocolate, a frosting, and a condiment.

6. A food product for mammalian consumption, wherein said food product comprises at least 1 percent of arabinoxylan having a molecular weight of from about 1000 Daltons to about 6500 Daltons, and wherein said food product is selected from the group consisting of a brownie, a dairy milk, a plant milk, a gummy confection, a chocolate, a frosting, and a condiment.

7. The food ingredient, method, or food product of any one of claims 1-6, wherein said mammalian consumption is human consumption.

8. The food ingredient, method, or food product of any one of claims 1-6, wherein said food product is said brownie, and wherein said brownie comprises from about 5% to about 8% of said food ingredient.

9. The food ingredient, method, or food product of any one of claims 1-6, wherein said food product is said gummy confection, wherein said gummy confection is selected from the group consisting of a gelatin gummy, a pectin gummy, and a fruit snack, and wherein said gummy confection comprises from about 10% to about 33% of said food ingredient.

10. The food ingredient, method, or food product of any one of claims 1-6, wherein said food product is said chocolate, and wherein said chocolate comprises from about 1 g to about 5 g of said food ingredient per serving of said food product or from about 10% to about 20% of said food ingredient.

11. The food ingredient, method, or food product of claim 10, wherein said chocolate tempers better than a chocolate that lacks said arabinoxylan.

12. The food ingredient, method, or food product of any one of claims 1-6, wherein said food product is said frosting, and wherein said frosting comprises from about 35% to about 45% of said food ingredient.

13. The food ingredient, method, or food product of any one of claims 1-6, wherein said food product is said condiment, and wherein said condiment comprises from about 1 g to about 3 g of said food ingredient per serving of said food product.

14. A food ingredient, wherein said food ingredient is present within a food product for mammalian consumption and makes up at least 1 percent of said food product, wherein said food ingredient comprises at least about 45 percent, by weight, of arabinoxylan having a molecular weight of from about 1000 Daltons to about 2400 Daltons, and wherein said food product is selected from the group consisting of a bread, a cookie, a cupcake, a muffin, a brownie, a fruit snack, a gummy confection, a chocolate, a frosting, a bar, granola, a condiment, yogurt, a beverage, a sauce, a pasta, a puff, a chip, and a cereal.

15. A food ingredient comprising arabinoxylan having a molecular weight of from about 1000 Daltons to about 2400 Daltons, wherein said food ingredient is present within a food product for mammalian consumption and makes up at least 1 percent of said food product, and wherein said food product comprises said arabinoxylan and is selected from the group consisting of a bread, a cookie, a cupcake, a muffin, a brownie, a fruit snack, a gummy confection, a chocolate, a frosting, a bar, granola, a condiment, yogurt, a beverage, a sauce, a pasta, a puff, a chip, and a cereal.

16. A method for making a food product for mammalian consumption selected from the group consisting of a bread, a cookie, a cupcake, a muffin, a brownie, a fruit snack, a gummy confection, a chocolate, a frosting, a bar, granola, a condiment, yogurt, a beverage, a sauce, a pasta, a puff, a chip, and a cereal, wherein said method comprises adding a food ingredient comprising at least about 45 percent, by weight, ofarabinoxylan having a molecular weight of from about 1000 Daltons to about 2400 Daltons to one or more other ingredients of said food product to form said food product, wherein said formed food product comprises at least about 1 percent of said food ingredient.

17. A method for making a food product for mammalian consumption selected from the group consisting of a bread, a cookie, a cupcake, a muffin, a brownie, a fruit snack, a gummy confection, a chocolate, a frosting, a bar, granola, a condiment, yogurt, a beverage, a sauce, a pasta, a puff, a chip, and a cereal, wherein said method comprises adding a food ingredient comprising arabinoxylan having a molecular weight of from about 1000 Daltons to about 2400 Daltons to one or more other ingredients of said food product to form said food product, wherein said formed food product comprises said arabinoxylan.

18. A food product for mammalian consumption, wherein said food product comprises at least 1 percent of a food ingredient comprising at least about 45 percent, by weight, of arabinoxylan having a molecular weight of from about 1000 Daltons to about 2400 Daltons, and wherein said food product is selected from the group consisting of a bread, a cookie, a cupcake, a muffin, a brownie, a fruit snack, a gummy confection, a chocolate, a frosting, a bar, granola, a condiment, yogurt, a beverage, a sauce, a pasta, a puff, a chip, and a cereal.

19. A food product for mammalian consumption, wherein said food product comprises at least 1 percent of arabinoxylan having a molecular weight of from about 1000 Daltons to about 2400 Daltons, and wherein said food product is selected from the group consisting of a bread, a cookie, a cupcake, a muffin, a brownie, a fruit snack, a gummy confection, a chocolate, a frosting, a bar, granola, a condiment, yogurt, a beverage, a sauce, a pasta, a puff, a chip, and a cereal.

20. The food ingredient, method, or food product of any one of claims 14-19, wherein said mammalian consumption is human consumption.

21. The food ingredient, method, or food product of any one of claims 14-19, wherein said food product is said bread, and wherein said bread comprises 9% of said food ingredient.

22. The food ingredient, method, or food product of claim 21, wherein said bread comprises little to no mold growth for at least three weeks after production of said bread.

23. The food ingredient, method, or food product of any one of claims 14-19, wherein said food product is said cookie, and wherein said cookie comprises from about 1 g to about 3 g of said food ingredient per serving of said food product.

24. The food ingredient, method, or food product of claim 23, wherein said cookie has a reduced density and / or a less chewy texture than a cookie that lacks said arabinoxylan .

25. The food ingredient, method, or food product of any one of claims 14-19, wherein said food product is said cupcake, and wherein said cupcake comprises from about 1 g to about 3 g of said food ingredient per serving of said food product.

26. The food ingredient, method, or food product of claim 25, wherein said cupcake has more rise than a cupcake that lacks said arabinoxylan.

27. The food ingredient, method, or food product of any one of claims 14-19, wherein said food product is said muffin, and wherein said muffin comprises from about 1 g to about 3 g of said food ingredient per serving of said food product.

28. The food ingredient, method, or food product of claim 27, wherein said muffin has more rise than a muffin that lacks said arabinoxylan.

29. The food ingredient, method, or food product of any one of claims 14-19, wherein said food product is said brownie, and wherein said brownie comprises from about 5% to about 8% of said food ingredient.

30. The food ingredient, method, or food product of any one of claims 14-19, wherein said food product is said gummy confection, wherein said gummy confection is selected from the group consisting of a gelatin gummy, a pectin gummy, and a fruit snack, and wherein said gummy confection comprises from about 10% to about 33% of said food ingredient.

31. The food ingredient, method, or food product of any one of claims 14-19, wherein said food product is said chocolate, and wherein said chocolate comprises from about 1 g to about 5 g of said food ingredient per serving of said food product or from about 10% to about 20% of said food ingredient.

32. The food ingredient, method, or food product of claim 31, wherein said chocolate tempers better than a chocolate that lacks said arabinoxylan.

32. The food ingredient, method, or food product of any one of claims 14-19, wherein said food product is said frosting, and wherein said frosting comprises from about 35% to about 45% of said food ingredient.

33. The food ingredient, method, or food product of any one of claims 14-19, wherein said food product is said bar, wherein said bar is selected from the group consisting of a cereal bar, a raw bar, and a granola bar, and wherein said bar comprises from about 1% to about 5% of said food ingredient.

34. The food ingredient, method, or food product of claim 33, wherein said bar has improved humectancy as compared to a bar that lacks said arabinoxylan.

35. The food ingredient, method, or food product of any one of claims 14-19, wherein said food product is said granola, and wherein said granola comprises from about 5% to about 10% of said food ingredient.

36. The food ingredient, method, or food product of claim 35, wherein said granola has a maple flavor or molasses flavor that is absent from a granola that lacks said arabinoxylan.

37. The food ingredient, method, or food product of any one of claims 14-19, wherein said food product is said condiment, wherein said condiment comprises from about 1 g to about 3 g of said food ingredient per serving of said food product.

38. The food ingredient, method, or food product of any one of claims 14-19, wherein said food product is said dairy product, and wherein said dairy product comprises from about 2 g to about 5 g of said food ingredient per serving of said food product.

39. The food ingredient, method, or food product of claim 38, wherein said dairy product is thicker and / or has an improved mouthfeel than a dairy product that lacks said arabinoxylan.

40. The food ingredient, method, or food product of any one of claims 14-19, wherein said food product is said beverage, wherein said beverage is selected from the group consisting of a carbonated beverage, dairy milk, plant milk, a powdered beverage, a blended beverage, and a brewed beverage, and wherein said beverage comprises from about 0.1% to about 2% of said food ingredient.

41. The food ingredient, method, or food product of claim 40, wherein said beverage further comprises a high potency sweetener and wherein said beverage has an improved flavor as compared to a beverage that contains said high potency sweetener and lacks said arabinoxylan.

42. A composition comprising greater than about 75% arabinoxylan, wherein the arabinoxylan has a molecular weight (Mw) of from about 1200 daltons (Da) to about 2400 Da.

43. The composition of claim 42, wherein said arabinoxylan comprises a chain length of from about 3 degrees of polymerization (dp) to about 200 dp.

44. The composition of any one of claims 42-43, wherein said arabinoxylan comprises from about 5% to about 40% arabinose units.

45. The composition of any one of claims 42-43, wherein said arabinoxylan comprises from about 60% to about 85% xylose units.

46. The composition of any one of claims 42-43, wherein said arabinoxylan comprises an arabinose to xylose (A:X) ratio of from about 0.05 to about 0.65.

47. The composition of any one of claims 42-43, wherein said composition has a pH of from about 4.8 to about 5.6.

48. The composition of any one of claims 42-43, wherein said composition comprises one or more sugars that are not arabinoxylan selected from the group consisting of xylotriose, xylobiose, glucose, xylose, galactose, arabinose, rhamnose, mannose, cellobiose, cellotriose, amylose, amylopectin, glucuronoxylan, glucuronoarabinoxylan, glucomannan, starches, and beta glucan.

49. The composition of claim 48, wherein said one or more sugars that are not arabinoxylan comprises less than about 5% of said composition.

50. The composition of any one of claims 42-43, wherein said composition does not include mannose.

51. The composition of any one of claims 42-43, wherein said composition does not include fructose.

52. The composition of any one of claims 42-43, wherein said composition comprises one or more degradation products selected from the group consisting of glycolic acid, lactic acid, formic acid, acetic acid, 5hmf, and furfural.

53. The composition of claim 52, wherein said one or more degradation products comprise from about 0.05% to about 0.5% of said composition.

54. The composition of any one of claims 42-43, wherein said composition comprises from about 0% to about 3.5% one or more polypeptides.

55. The composition of any one of claims 42-43, wherein said composition comprises from about 0.5% to about 1.5% ash.

56. The composition of any one of claims 42-43, wherein said composition comprises from about 1.4% to about 3.7% one or more polyphenols selected from the group consisting of ferulic acid, gallic acid, 4-hydroxybenzoic acid, coumaric acid, syringic acid, sinapic acid, rosemarinic acid, vanillin, protocatechuic acid, 2,5-dihydroxybenzoic acid, chlorogenic acid, caffeic acid, and salicylic acid.

57. A food product comprising the composition of any one of claims 42-56.

58. The food product of claim 57, wherein said food product is a baked food product selected from the group consisting of a bread, a cake, a cookie, a muffin, and a brownie.

59. The food product of claim 57, wherein said food product is a confection selected from the group consisting of a fruit snack, a chocolate, and a frosting.

60. The food product of claim 59, wherein said fruit snack is a gelatin gummy or a pectin gummy.

61. The food product of claim 57, wherein said food product is a beverage selected from the group consisting of coffee, dairy milk, non-dairy milk, and a powdered beverage mix.

62. The food product of claim 61, wherein said powdered beverage mix is selected from the group consisting of a powdered lemonade mix, a powdered tea mix, and a powdered protein shake mix.

63. The food product of claim 57, wherein said food product is a bar selected from the group consisting of a cereal bar and a granola bar.

64. The food product of claim 57, wherein said food product is a condiment.

65. The food product of claim 64, wherein said condiment is a salad dressing.

66. A dietary supplement comprising the composition of any one of claims 42-56.

67. The dietary supplement of claim 66, wherein said dietary supplement is a fiber supplement.

68. The dietary supplement of claim 66, wherein said dietary supplement is a prebiotic.

69. The dietary supplement of claim 66, wherein said dietary supplement further comprises a vitamin, a mineral, an amino acid, and / or a nutraceutical.

70. A pharmaceutical composition comprising the composition of any one of claims 42-56 and a pharmaceutical acceptable carrier, excipient, or diluent.

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