FLOUR COMPOSITIONS AND PRODUCTS CROSS-REFERENCE

[0001] This application claims the benefit of priority to U.S. Provisional Application No.

63/326,624, filed April 1, 2022, U.S. Provisional Application No. 63/326,627, filed April 1, 2022, U.S. Patent Application No. 17/865,142, filed July 14, 2022, and U.S. Provisional Application No. 63/399,035, filed August 18, 2022, each of which is incorporated herein by reference.

BACKGROUND

[0002] Modulation of the mechanical properties of compositions is of importance in several industries. Increased capacity to modulate mechanical properties is thus of value. Of particular interest are compositions that can modulate mechanical properties and can be manufactured from sustainable raw materials. One of the most abundant sustainable raw materials is plant cell walls, comprising the bulk of plant biomass, and comprised primarily of polysaccharides. Despite this, plant cell wall polysaccharides remain an underutilized resource for materials to modulate mechanical properties across products in different industries.

[0003] One pertinent industry is the food industry. The demand for nutritious and simple food options increases with the general public's nutritional knowledge and time pressures. Common choices amongst people for fulfilling this demand are pastas, noodles, biscuits, crackers, bread, gels, rheology modulators and thickeners.

[0004] Traditionally, the demands of the food industry for products such as pasta, noodles, biscuits and other baked foodstuffs have been met by dough compositions that are high in starch polysaccharides. Such compositions are not only generally high in calorific value and contribute to public-health issues such as obesity, but utilize only the most valuable parts of the crop from which they are derived and hence a large harvest is required for only a comparatively small quantity of product. Existing technologies used to produce flour compositions that do not rely so heavily on starch polysaccharides, such as flour-like compositions comprising hydrocolloids from mucilaginous sources and additional ingredients, do not address the problem of the limitation of deriving ingredient from only the most valuable parts of a plant source. Further, mucilaginous xylan can cause extreme and undesired changes to the consistency, when included in dough compositions. Accordingly, dough compositions which are derived from non-mucilaginous and/or are derived from lower cost portions of a source plant are needed. SUMMARY

[0005] In one aspect described herein is a method of producing a substantially dry flour composition comprising (a) one or more pre-treatment steps of a lignocellulosic biomass; wherein the lignocellulosic biomass comprises one or more non-mucilaginous xylans selected from the group consisting of: i) an arabinoxylan, ii) a glucuronoxylan, iii) an arabinoglucuronoxylan, iv) and a homopolymeric xylan; (b) producing a powder of the lignocellulosic biomass from step (a); (c) one or more pre-treatment steps of a non-monocotyledonous biomass; wherein the non- monocotyledonous biomass comprises galactomannans and/or galactoglucomannans; (d) producing a powder of the non-monocotyledonous biomass from step (c); and (e) combining the powders of step (b) and step (d) to produce the substantially dry flour composition, wherein the dry flour composition comprises the powder of the lignocellulosic biomass from step (a) and the powder of the non-monocotyledonous biomass from step (c) in a ratio from about 10:90 to 90: 10.

[0006] In another aspect described herein is a method of producing a substantially dry flour composition comprising (a) one or more pre-treatment steps of a lignocellulosic biomass; wherein the lignocellulosic biomass comprises one or more non-mucilaginous xylans selected from the group consisting of: i) an arabinoxylan, ii) a glucuronoxylan, iii) an arabinoglucuronoxylan, iv) and a homopolymeric xylan; (b) producing a powder of the lignocellulosic biomass from step (a); (c) one or more pre-treatment steps of a second biomass; wherein the second biomass comprises soluble hexosan polysaccharides; (d) producing a powder of the second biomass from step (c); and (e) combining the powders of step (b) and step (d) to produce the substantially dry flour composition, wherein the dry flour composition comprises the powder of the lignocellulosic biomass from step (a) and the powder of the second biomass from step (c) in a ratio from about 10:90 to 90: 10.

[0007] In some embodiments, the one or more pre-treatment steps of the lignocellulosic biomass can comprise at least three pre-treatments. In some embodiments, one of the at least three pretreatments can be a particle reduction step. In some embodiments, another one of the at least three pre-treatments can further include a thermochemical treatment step. In some embodiments, still another one of the at least three pre-treatments can further include an enzyme hydrolysis step. In some embodiments, further another one of the at least three pre-treatments can further include a solubilization step. In some embodiments, at least three pretreatments can reduce the concentrations of acetyl groups, lignin, lignols, phenolics, and/or polyphenolics from the lignocellulosic biomass. In some embodiments, after performing step (a), the lignocellulosic biomass can be a partially hydrolyzed biomass. In some embodiments, the one or more pre-treatment steps of the non- monocotyledonous biomass comprises at least three pre-treatments. In some embodiments, one of the at least three pre-treatments of the non-monocotyledonous biomass can be a particle reduction step. In some embodiments, another one of the at least three pre-treatments of the non- monocotyledonous biomass can further include a thermochemical treatment step. In some embodiments, the thermochemical treatment step can be a delignification step. In some embodiments, still another one of the at least three pre-treatments of the non-monocotyledonous biomass can further include a solubilization step. In some embodiments, the at least three pretreatments can reduce the concentrations of acetyl groups, lignin, lignols, phenolics, and/or polyphenolics from the non-monocotyledonous biomass.

[0008] In some embodiments, the one or more pre-treatment steps of the biomass can comprise at least three pre-treatments. In some embodiments, one of the at least three pre-treatments can be a particle reduction step. In some embodiments, another one of the at least three pre-treatments can further include a thermochemical treatment step. In some embodiments, the thermochemical treatment step can be a delignification step. In some embodiments, still another one of the at least three pre-treatments can further include an enzyme hydrolysis step. In some embodiments, further another one of the at least three pre-treatments can further include a solubilization step. In some embodiments, the at least three pretreatments can reduce the concentrations of acetyl groups, lignin, lignols, phenolics, and/or polyphenolics from the lignocellulosic biomass. In some embodiments, after performing step (a), the lignocellulosic biomass can be a partially hydrolyzed biomass.

[0009] In some embodiments, the substantially dry flour composition comprises 10 - 50% w/w non-mucilaginous xylan polysaccharides. In some embodiments, the substantially dry flour composition comprises 25 - 65% w/w mannan polysaccharides. In some embodiments, the substantially dry flour composition comprises 1 - 40% w/w cellulosic polysaccharides. In some embodiments, the non-monocotyledonous biomass can be selected from the group consisting of spruce softwood, douglas fir softwood, and cedar softwood. In some embodiments, the lignocellulosic biomass can be selected from the group consisting of oat fiber, oat hulls, corn cobs, wheat bran, corn stover, wheat straw, and rice straw.

[0010] In some embodiments, the substantially dry flour composition comprises 10 - 50% w/w non-mucilaginous xylan polysaccharides. In some embodiments, the substantially dry flour composition comprises 10 - 65% w/w soluble hexosan polysaccharides. In some embodiments, the substantially dry flour composition comprises 1 - 40% w/w cellulosic polysaccharides.

[0011] In some embodiments, step (b) comprises using a mechanical, ultrasonical, milling, chopping, chipping, griding, sprucing or refining particle size reduction method. In some embodiments, the particles of powder of the lignocellulosic biomass generated by step (b) can have a particle size of less than 500 microns. In some embodiments, step (d) comprises using a mechanical, ultrasonical, milling, chopping, chipping, griding, sprucing or refining particle size reduction method. In some embodiments, the particles of powder of the non-monocotyledonous biomass generated by step (d) can have a particle size of less than 500 microns.

[0012] In some embodiments, the soluble hexosan polysaccharides comprise mannans. In some embodiments, the mannans comprise galactomannans. In some embodiments, the galactomannans comprise mannosyl and galactosyl residues at a ratio of from 1 : 1 to 6: 1. In some embodiments, the galactomannans comprise mannosyl and galactosyl residues at a ratio of from 1 : 1 to 9: 1. In some embodiments, the galactoglucomannans comprise mannosyl, glucosyl, and galactosyl residues at a ratio of 3 - 5: 1 : 0.05 - 2. In some embodiments, the non-mucilaginous xylans comprise xylosyl and arabinosyl residues at a ratio of from 1 : 1 to 10: 1.

[0013] Another aspect described herein is a method of making a dough composition comprising adding a solvent to a substantially dry flour composition disclosed herein.

[0014] Still another aspect described herein is a method of making a dry spaghetti, pasta, lasagne or noodle composition comprising subjecting the dough composition to a shaping step and a drying step.

[0015] In some embodiments, the dry spaghetti, pasta, lasagne or noodle composition comprises at least 50% starch less than a control composition wherein the control composition is made using a wheat-based flour.

[0016] In some embodiments, the dry spaghetti, pasta, lasagne or noodle composition comprises at least 40% starch less than a control composition wherein the control composition is made using a wheat- based flour. In some embodiments, the dry spaghetti, pasta, lasagne or noodle composition comprises at least 30% starch less than a control composition wherein the control composition is made using a wheat- based flour. In some embodiments, the dry spaghetti, pasta, lasagne or noodle composition comprises at least 20% starch less than a control composition wherein the control composition is made using a wheat-based flour.

[0017] Another aspect described herein is a method of producing a substantially dry flour composition, comprising the steps of (a) one or more pre-treatment steps of a lignocellulosic biomass; wherein the lignocellulosic biomass comprises one or more xylans selected from the group consisting of: i) an arabinoxylan, ii) a glucuronoxylan, iii) an arabinoglucuronoxylan, and iv) a homopolymeric xylan; and one or more mannans selected from the group consisting of: i) a homopolymeric mannan, ii) a galactomannan, and iii) a galactoglucomannan; and (b) producing a powder of the lignocellulosic biomass from step (a), wherein the powder comprises the one or more xylans and the one or more mannans at a weight ratio of about 10:90 to 90: 10, thereby providing the dry flour composition.

[0018] Still another aspect described herein is a flour composition comprising: (a) 10 - 50% w/w non-mucilaginous xylan polysaccharides, (b) 25 - 65% w/w mannan polysaccharides, and (c) 1 - 40% w/w cellulosic polysaccharides, and wherein the mannan polysaccharides are galactomannan polysaccharides, galactoglucomannan polysaccharides, or a combination thereof; and wherein the cellulosic polysaccharide is partially hydrolyzed.

[0019] Still another aspect described herein is a flour composition comprising: (a) 10 - 50% w/w non-mucilaginous xylan polysaccharides, (b) 10 - 65% w/w soluble hexosan polysaccharides, and (c) 1 - 40% w/w cellulosic polysaccharides, wherein the cellulosic polysaccharide is partially hydrolyzed.

[0020] In some embodiments, the mannan polysaccharides of the flour composition are galactomannan polysaccharides. In some embodiments, the mannan polysaccharides of the flour composition can include guar gum galactomannan. In some embodiments, the mannan polysaccharides of the flour composition can include locust bean gum galactomannan. In some embodiments, the non-mucilaginous xylan polysaccharides of the flour composition can have a degree of substitution from 1% to 50%. In some embodiments, the non-mucilaginous xylan polysaccharides of the flour composition can include oat fiber polysaccharides. In some embodiments, the flour composition comprises greater than 30% dry w/w polysaccharides that are derived from plant cell walls. In some embodiments, the flour composition comprises less than 5% dry w/w in total for lignin, lignols, phenolics and polyphenolics. In some embodiments, the flour composition comprises less than 5% dry w/w starch. In some embodiments, the flour composition can include an ash content less than 4% dry w/w. In some embodiments, the flour composition can include a particle size of less than 500 microns. In some embodiments, the flour composition can have a repose angle from 35° to 55°. In some embodiments, the flour composition can be at a pH from 4 to 9, from 5 to 8, or from 6 to 7. In some embodiments, the flour composition can include a salt content of less than 20 mg/L. In some embodiments, a 0.1% w/w water solution of the flour composition has a conductivity of less than 45 mS/cm at 21 °C . In some embodiments, the flour composition can be at a temperature from 10 °C to 110 °C. In some embodiments, a finished product can be made from the flour composition, and the finished product can be a substantially dry pasta. In some embodiments, the finished product of the flour composition has a water activity from 0.3 to 0.7 at 21 °C.

[0021] In some embodiments, a boiled product can be made from the flour composition, and the boiled product can have a total color difference AE from 1 to 25 measured between an uncooked flour composition from which the boiled product is made and the boiled product. In some embodiments, the boiled product of the flour composition can have a hardness from 5000 to 17000 g. In some embodiments, the boiled product of the flour composition can have an adhesiveness from -40 to -400 g.sec. In some embodiments, the boiled product of the flour composition can have a weight, which is increased by 70% to 220%, compared to an uncooked composition. In some embodiments, the boiled product of the flour composition can have a height that is increased by 7% to 80%, compared to the height of an uncooked composition.

[0022] In another aspect described herein is a foodstuff composition of multiple discrete particles comprising: (a) 10 - 50% dry w/w non-mucilaginous xylan polysaccharides, and (b) 10 - 50% dry w/w soluble hexosan polysaccharides, and (c) 0.1 - 12% moisture, wherein the soluble hexosan polysaccharides are galactomannan polysaccharides, galactoglucomannan polysaccharides, or a combination thereof, and wherein each discrete particle of the multiple discrete particles has a mass greater than 0.5 g. In some embodiments, the moisture is water. In some embodiments, the composition comprises greater than 10 discrete particles. In some embodiments, each discrete particle has a thickness of from 1.8 mm to 4.8 mm. In some embodiments, the discrete particles are in a sealed package. In some embodiments, the discrete particles are in a gaseous environment modified from atmospheric conditions, for example by increased CO2 or N2 composition. In some embodiments, the sealed package further comprises increased percentage of CO2 or N2, when compared with percentage of CO2 or N2, respectively, in an Earth atmosphere. In some embodiments, the discrete particles are in an environment with a food grade moisture absorbing desiccant sachet, for example a sachet containing silica gel. In some embodiments, the foodstuff composition further comprises a food grade moisture absorbing desiccant sachet. In some embodiments, the desiccant sachet comprises silica gel.

[0023] Additional aspects and advantages of the present disclosure will become readily apparent to those skilled in this art from the following detailed description, wherein only illustrative aspects of the present disclosure are shown and described. As will be realized, the present disclosure is capable of other and different aspects, and its several details are capable of modifications in various obvious respects, all without departing from the disclosure. Accordingly, the drawings and description are to be regarded as illustrative in nature, and not as restrictive. INCORPORATION BY REFERENCE

[0024] All publications, patents, and patent applications mentioned in this specification are herein incorporated by reference to the same extent as if each individual publication, patent, or patent application was specifically and individually indicated to be incorporated by reference. To the extent publications and patents or patent applications incorporated by reference contradict the disclosure contained in the specification, the specification is intended to supersede and/or take precedence over any such contradictory material.

BRIEF DESCRIPTION OF THE DRAWINGS

[0025] The novel features of the disclosure are set forth with particularity in the appended claims. A better understanding of the features and advantages of the present disclosure will be obtained by reference to the following detailed description that sets forth illustrative embodiments, in which the principles of the disclosure are utilized, and the accompanying drawings (also “Figure” and “FIG.” herein), of which:

[0026] FIG. 1A depicts viscosity of mucilaginous xylan polysaccharide experiments. FIG. IB: the same for non-mucilaginous xylan polysaccharides.

[0027] FIG. 2 depicts viscosity of non-mucilaginous, hydrolyzed corn-bran arabinoxylan polysaccharide experiments.

[0028] FIG. 3A depicts the rheology of a mucilaginous xylan polysaccharide. FIG. 3B: the same for a mucilaginous xylan polysaccharide.

[0029] FIG. 4A depicts an optical-microscopy image of a hydrated mucilaginous xylan polysaccharide. FIG. 4B: The same for a non-mucilaginous xylan polysaccharide.

[0030] FIG. 5 depicts the rheology of wet insoluble fiber compositions; FIG. 5A: ground corn cob; FIG. 5B: wheat fiber; FIG. 5C: oat fiber.

[0031] FIG. 6 depicts viscosity of soluble hexosan polysaccharide experiments.

[0032] FIG. 7A depicts the xylammannan ratio in the composition of Example 3 A sprucewood polysaccharide extract, by molecular-weight fraction. FIG. 7B depicts the xylan and mannan concentrations for the same.

[0033] FIG. 7A depicts the xylammannan compositions for Example 3 A sprucewood polysaccharide extract. FIG. 7B: depicts the concentrations of xylans and mannans in different fractions of Example 3 A sprucewood, by molecular weight. [0034] FIG. 8A depicts viscosity of starch polysaccharide experiments. FIG. 8B: the same for mixtures comprising soluble hexosan polysaccharides and extracted xylan polysaccharides of different M _w .

[0035] FIG. 9A illustrates the composition of guar gum: oat of various ratios of 70:30, 60:40, 50:50, 40:60; and 30:70. FIG. 9B: composition of guar gum: oat of 0: 100.

[0036] FIG. 10A depicts the composition of locust bean gum: oat of various ratios of 60:40, 50:50, 40:60; and 30:70. FIG. 10B: composition of guar gum: oat of 0: 100 and 70:30.

[0037] FIG. 11A depicts the composition of sugar beet pectin (SHPS): oat fiber (xylan + cellulose) of various ratios of 100:0, 70:30, 60:40, 50:50, 40:60; and 30:70. FIG. 11B: composition of sugar beet pectin (SHPS): oat fiber (xylan + cellulose) of 30:70 (torn dough).

[0038] FIG. 12A depicts the composition of Example 3 A sprucewood extract (SHPS): oat fiber (xylan + cellulose) of various ratios of 70:30, 60:40 and 50:50. FIG. 11B: composition of Example 3A sprucewood extract (SHPS): oat fiber (xylan + cellulose) of 40:60 (unformed dough).

[0039] FIG. 13 illustrates cooked fettuccini strips made from: FIG. 13A: flours comprising guar gum: oat fiber; FIG. 13B: flours comprising locust bean gum: oat fiber; FIG. 13C: flours comprising sugar beet pectin and oat fiber, and the measurements together with the difference of color between before and after boil, respectively.

[0040] FIG. 14 shows the composition of wheat arabinoxylan: guar gum of various ratios of 70:30 60:40, 50:50, 40:60; 30:70 and 0: 100.

[0041] FIG. 15A shows the composition of WBAX: guar gum: oat fiber of various ratios of 33:67:0, 24:47:29, 20:40:40, 17:33:50, 13:27:60 and 10:20:70. FIG. 15B tom dough of composition 10:20:70.

[0042] FIG. 16 illustrates cooked fettuccini strips made from flours comprising WBAX: guar gum: oat fiber.

[0043] FIG. 17 illustrates doughs made from flours comprising different extracted xylan ingredients, with guar gum and oat fiber. Top to bottom: dough balls, lasagne sheets, dry fettuccini, boiled fettuccini.

[0044] FIG. 18 illustrates doughs made from flours comprising different insoluble fiber (xylan + cellulose) ingredients, with guar gum and oat fiber. Top to bottom: dough balls, lasagne sheets, dry fettuccini.

DETAILED DESCRIPTION

[0045] Highly refined starchy food products are high in calories and are associated high glycemic response, which has a negative impact on human health. There is thus a strong market demand for conventionally starchy/carbohydrate-rich food products (such as pastas, breads, and cakes) that have reduced starch/carbohydrate content and increased fiber content.

[0046] In some cases having similar properties as starch may be desirable as it enables faithful mimicking of the properties of starch. In other cases having lower gelation, rheology and texture modifying properties compared to starch may be desirable as it enables increased fiber content with minimal impact to the physical properties of a foodstuff. The structure of different polysaccharides can make them better for such applications.

[0047] Compositions comprising fiber with little other macronutrients may be preferred, for example because they have lower nutritional calories. For example compositions that are able to perform desirable physical roles in foodstuff compositions without protein and/ or carbohydrate enable low-calorie applications.

[0048] Currently it is not possible to create such products functionally, sustainably, and economically.

[0049] The present disclosure aims to overcome the problems associated with such compositions being sustainable and produced in a sustainable way.

[0050] Described herein are plant cell wall derived polysaccharide flour compositions comprising non-mucilaginous xylan polysaccharides, mannan polysaccharides, and cellulosic polysaccharides, wherein the cellulosic polysaccharides are partially hydrolyzed.

[0051] Further described herein are flour compositions comprising non-mucilaginous xylan polysaccharides, soluble hexosan polysaccharides, and cellulosic polysaccharides, wherein the cellulosic polysaccharides are partially hydrolyzed.

[0052] Described herein are plant cell wall derived polysaccharide flour compositions comprising non-mucilaginous xylan polysaccharides, mannan polysaccharides, and cellulosic polysaccharides, wherein the cellulosic polysaccharides are partially hydrolyzed.

[0053] Described further herein are flour compositions comprising non-mucilaginous xylan polysaccharides, soluble hexosan polysaccharides, and cellulosic polysaccharides, wherein the cellulosic polysaccharides are partially hydrolyzed.

[0054] These flour compositions can be formulated and used to produce a plurality of foodstuff products that are traditionally made from flour. Also disclosed herein are methods of producing such flour. Some embodiments of the present disclosure additionally offer such foodstuff, with novel properties. The polysaccharide foodstuff compositions may be compositions including mannans, galactomannans, galactoglucomannans, glucomannans, pectins, xylans, arabinoxylans, homopolymeric xylans, arabinoglucuronoxylans, glucuronoxylans, mixed-linkage glucans, and/or cellulosic polysaccharides. Such foodstuff compositions may be used as gelling agents, thickeners, and/or fiber content enhancers, or to increase the dietary fiber content of the foodstuff.

[0055] By extracting the xylans, arabinoxylans, homopolymeric xylans, arabinoglucuronoxylans or glucuronoxylans polysaccharide ingredients from non-mucilaginous sources, which are in enormous supply and low demand, the present disclosure described herein offers a solution to the problem by providing a composition, and a method of making the same, that additionally utilizes highly- sustainable raw materials, as well as further benefits.

[0056] As used herein, “lignocellulosic biomass” refers to an abundant and renewable resource derived from plants. A lignocellulosic biomass may be composed of polysaccharides and aromatic polymers. The polysaccharides may be celluloses and/or hemicelluloses, or a combination thereof, and the aromatic polymer may be lignin. Examples of a lignocellulosic biomass may include cereal straw, bagasse, pine residues, or miscanthus.

As used herein, “food” and “foodstuff’ refer to any item destined for consumption, which may be consumption by a human or by any other animal. It may be food, feed, a beverage, or an ingredient to be used in the production of any of the above.

[0057] As used herein, “thickener” and “thickening agent” generally refers to any substance which can increase the viscosity of a mixture without substantially altering its other properties.

[0058] As used herein, “rheology modulator" generally refers to any substance or material which can be used to modify the flow and deformation of a mixture without substantially altering its other properties.

[0059] As used herein, “polysaccharide” refers to a saccharide polymer of any length greater than about 20 residues. Polysaccharides may be highly branched, lightly branched, or unbranched, may comprise any manner of glycosidic bond in any combination, any number of, for example, a or 0 linkages, and any combination of monomer types, such as glucose, glucosamine, mannose, xylose, galactose, fucose, fructose, glucuronic acid, arabinose, or derivatives thereof such as any combination of the above monomers decorated with acetyl or other groups. The polysaccharide may be a cellulosic or hemicellulosic polymer, hemicellulosic polymers envisaged including xylan, glucuronoxylan, arabinoxylan, galactomannan, galactoglucomannan, and xyloglucan. In some embodiments, the preferred hemicellulosic polymer is mannan or xylan. In some embodiments, cellulose the preferred cellulosic polymer. In some embodiments, arabinoxylan is the preferred xylan polymer. In some embodiments, galactoglucomannan is the preferred mannan polymer.

Insoluble polysaccharides such as cellulose may generally have a calorific content of about 0 kcal/g. Soluble fiber polysaccharides such as xylan, mixed-linkage glucan, xyloglucan, mannan and fructan may have a calorific content of about 2 kcal/g.

[0060] As used herein, the terms “hexosan polysaccharides” and “SHPS” are used interchangeably. When denoted herein as an ingredient or composition followed by “(SHPS)”, the combination is generally meant to convey that the ingredient or composition is being used as a source of, is derived from, and or comprises, hexosan polysaccharides. For example, the term “guar gum (SHPS)” indicates that guar gum is being used as a source of one or more hexosan polysaccharides (e.g. mannan) which are comprised within the guar gum.

[0061] As used herein, “storage polysaccharides”, generally refers to polysaccharides which serve as reserve food; when needed, these polysaccharides are hydrolyzed, thus sugars becoming available to the living cells for the release of energy. Examples of storage polysaccharides include, but are not limited to, starch, glycogen, konjac glucomannan, and inulin.

[0062] As used herein, “structural polysaccharides”, generally refers to polysaccharides that take part in forming the structural framework of the cell walls in plant and skeleton of animals. Examples of structural polysaccharides include, but are not limited to, cellulose, xylan, spruce galactoglucomannan and chitin.

[0063] As used herein, “mucilage polysaccharides”, generally refers to the polysaccharides present in the viscoelastic high-molecular-weight substance produced by plants (mucilage), which have a role in increasing the water availability for seeds, in the soil seed bank maintenance, in ionexchange, in the increased adherence. Mucilage generally refers to a water-soluble material that constitutes carbohydrates and uranic acids units present in different parts of plants including the mucous epidermis of the outer layer of seeds, bark, leaves and buds. Common examples include mucilages derived from psyllium (Plantago genus), flaxseed (Linum genus) and yellow mustard (Sinapis genus). Mucilage polysaccharides differ structurally from non-mucilaginous polysaccharides. Mucilage polysaccharides may have a greater molecular weight than non- mucilaginous polysaccharides. Mucilaginous polysaccharides may have more side branches than non-mucilaginous polysaccharides. Generally, mucilaginous xylans, such as those from psyllium husk, cannot entirely be hydrolyzed by an endo-xylanase from family GH10 into saccharides of degree of polymerization 10 or less, whereas non-mucilaginous xylans, such as those from wheat straw, can be essentially entirely hydrolyzed by an endo-xylanase from family GH10 into saccharides of degree of polymerization 10 or less.

[0064] As used herein, “mucilaginous” generally refers to the property of mucilage to be sticky and/or viscous. [0065] As used herein, “mucilaginous hydrocolloid” refers specifically to the viscous gel formed by hydrated mucilage polysaccharides.

[0066] As used herein, “non-mucilaginous” refers to materials that are derived from sources other than mucilage. Envisaged sources of non-mucilaginous polysaccharides include those derived from the cell wall of plant cells. Non-mucilaginous polysaccharides may have divergent physical, chemical, and structural properties compared to mucilaginous polysaccharides.

[0067] As used herein, “monocotyledonous” refers to a group of flowering plants whose members have one cotyledon. Examples of monocotyledonous plants can include palms, grasses, orchids, and lilies.

[0068] As used herein, “non-monocotyledonous” refers to a group of plants whose members have greater than one cotyledon (commonly two cotyledons). Examples of non-monocotyledonous plants can include tomato, jasmine, lentils, carob tree, konjac, blackberry, carrot, and pumpkin.

[0069] As used herein, “lignocellulose” refers to polysaccharide-comprising aggregates that are, or are derived from, plant cell wall material. For example, they may comprise one or more of the following polysaccharides: cellulose, xylan, mannan, and/or mixed-linkage glucan.

[0070] As used herein, “plant cell walls” refers to the structure which surrounds most plant cells composed primarily of polysaccharides and polyphenolics. It is known that polysaccharides in cell walls and derived from plant cell walls differ structurally from those that are found outside plant cell walls.

[0071] As used herein “highly branched,” “lightly branched,” and “unbranched” refer to the number of side-chains per stretch of main chain in a saccharide. Highly branched saccharides have on average from 4 to 10 side chains per 10 main-chain residues, lightly branched saccharides have on average from 1 to 3 side chains per 10 main-chain residues, and unbranched saccharides have only one main chain and no side chains. The average is calculated by dividing the number of branch point-substituted saccharides by the number of main-chain residues, over a region of 10 or more main-chain residues.

[0072] As used herein, “degree of substitution” of a polysaccharide refers to the number of polysaccharide backbone residues that are substituted with a saccharide side chain. For example, xylan can be composed of P-l,4-linked xylose residues modified by acetyl, arabinosyl, or glucuronosyl side chain substitutions.

[0073] As used herein, “saccharide” refers to any polysaccharide and/or oligosaccharide, such as monosaccharide and/or disaccharide. [0074] As used herein, “oligosaccharide” generally refers to saccharide polymers having chain lengths less than or equal to about 20 saccharide residues. Oligosaccharides may be highly branched, lightly branched, or unbranched; and may include glycosidic bonds in any combination, any number of a or 0 linkages, and any combination of monomer types, such as glucose, glucosamine, mannose, xylose, galactose, fucose, fructose, glucuronic acid, arabinose, or derivatives thereof. Suitable derivatives include the above monomers including acetyl or other groups.

[0075] As used herein, “mannan” generally refers to polysaccharides composed of greater than 40% mannose residues and optionally containing glucose and/or galactose residues. Envisaged are types of mannan which may have backbone residues linked primarily by 0-1,4-glycosidic bonds. Envisaged are types of mannan in which backbone residues comprise both glucose and mannose. Envisaged are types of mannan which may have side chain residues comprised of galactose residues. Envisaged are types of mannan which may have a mannose: galactose ratio of between 20: 1 and 1 : 1. Envisaged are types of mannan such as glucomannan, galactomannan and galactoglucomannan.

[0076] As used herein, “mixed-linkage glucan” generally refers to polysaccharides composed primarily of glucose residues linked primarily by 0-1,3-glycosidic bonds and 0-1,4-glycosidic bonds. As used herein, “xyloglucan” generally refers to polysaccharides composed of greater than 25% by weight of glucose residues and greater than 10% by weight xylose. As used herein, “fructan” generally refers to polysaccharides composed primarily of fructose residues. As used herein, “galactan” generally refers to polysaccharides composed primarily of galactose residues. As used herein, “pectin” generally refers to polysaccharides composed of greater than 25% by weight galacturonic acid residues.

As used herein, “xylan” refers to polysaccharides composed of a backbone of xylose residues and may also contain glucuronic acid residues and/or arabinose residues and/or acetyl groups and/or any other modification. Envisaged are types of xylan which may have backbone residues linked primarily by 0-1,4-glycosidic bonds. Envisaged are types of xylan which may have side chain residues comprised of galacturonic residues and/or arabinose residues. Envisaged are types of xylans which may have a xylose: arabinose ratio of between 20: 1 and 1 : 1. Envisaged are types of xylans which may have a xylose: galacturonic acid ratio of between 20: 1 and 1 : 1. Envisaged are types of xylans such as arabinoxylan, arabinoglucuronoxylan, homopolymeric xylan, and glucuronoxylan. [0077] As used herein, “soluble hexosan polysaccharide” and “hexosan” refers to polysaccharides that primarily yield hexoses on hydrolysis. The polysaccharide backbones may optionally also contain glucuronic acid residues and/or acetyl groups or any other modification. Non-limiting envisaged examples of soluble hexosan polysaccharides include mannans, pectins, galactomannans, glucomannans, fructans, inulins, mixed-linkage glucans.

[0078] The polysaccharides of cellulose, xylan, mannan, mixed linkage glucan, xyloglucan, fructan, galactan or pectin may include chemical variants that have been modified by oxidation, reduction, esterification, epimerization, or another chemical modification.

[0079] As used herein, “cellulose” or “cellulosic” refer to polysaccharides composed of glucose residues linked by beta- 1,4-glycosi die bonds, and derivatives thereof.

[0080] As used herein, “Chitin” or “chitosan” refer to polysaccharides composed of glucosamine and/or N-acetyl-glucosamine residues.

[0081] As used in the specification, the singular forms “a”, “an”, and “the” include plural references unless the context clearly dictates otherwise. For example, the term “a sample” includes a plurality of samples, including mixtures thereof.

[0082] As used herein, “pre-treatmenf ’ is any process that is necessary to improve the properties of a composition or method, or expand the utilization of a composition or method. The pre-treatment of lignocellulosic biomass or non-monocotyledonous biomass may include physical pre-treatment, chemical pre-treatment, or combined pre-treatment.

[0083] As used herein, “enzyme pre-treatment” is any process which makes a composition more easily acted upon by the enzymes inherent in an enzymatic reaction step. The pre-treatment can occur before the enzymatic reaction, and may comprise acid treatment by, for example, sulphuric acid, phosphoric acid, or trifluoroacetic acid; alkali treatment by, for example, potassium hydroxide, sodium hydroxide, or ammonia fiber expansion; heat treatment by, for example, hot water, hot steam, or hot acid; ionic liquid treatment, and related technologies; Alcell pulping, and related technologies; supercritical solvent, such as supercritical water treatment; and/or enzyme treatment by, for example, a hydrolase, lyase, or LPMO, or any mixture of the above processes.

[0084] As used herein, “partially hydrolyzed” describes a substrate or other composition that has been treated by a hydrolysis process. A hydrolysis process is any process applied to a substrate which causes a plurality of chemical bonds within the substrate to break by addition of water across the bond. In some embodiments, the hydrolysis could be mediated by acidic conditions, in some embodiments, the hydrolysis could be mediated by alkaline conditions, in some embodiments, the hydrolysis could be mediated by elevated temperatures and/or pressures, in some embodiments, the hydrolysis could be mediated by a catalyst. Various catalysts can mediate hydrolysis processes, which can include, for example inorganic heterogenous catalysts, ionic liquid catalysts, enzymatic catalysts and other types of catalysts. The term “partially” generally refers to a hydrolysis process that does not cause every possible chemical bond to be broken by hydrolysis. In the context of polysaccharide compositions, a partial hydrolysis may decrease the molecular weight of the polysaccharide composition.

[0085] As used herein, “partially hydrolyzed fiber” is any biomass-derived fiber composition having undergone processing that may comprise: subjecting a plant biomass to conditions where a portion of the plant biomass has been removed by means of chemically or enzymatically facilitated hydrolysis reaction or reactions.

[0086] The term “about” as used herein can mean within 1 or more than 1 standard deviation. Alternatively, “about” can mean a range of up to 10%, up to 5%, or up to 1% of a given value. For example, about can mean up to ±10%, ±9%, ±8%, ±7%, ±6%, ±5%, ±4%, ±3%, ±2%, or ±1% of a given value.

[0087] The terms “glycosyl residues” and “glucose residues” are used interchangeably. The terms “xylose residues” and “xylosyl residue” are used interchangeably.

[0088] Typically, the “particle size” or “average particle size” refers to the D50 (also referred to as D(0,5) or the mass-median diameter (MMD)), i.e. the median particle diameter by mass of the particles. The average diameter of the particles may be determined by Laser Diffraction Measurement, e.g., Laser Diffraction Measurement using a Mastersizer 2000 or 3000 with software version 5.12G, wherein the sample is dispersed in water or an alcohol. In some embodiments the average diameter may be measured using the standard method ISO 13320:2020. Details of laser diffraction are discussed for example at https://www.malvernpanalytical.com/en/products/technology/li ght-scattering/laser-diffraction (accessed 31 March 2023), the contents of which are herein incorporated by reference in their entirety.

[0089] As used herein, a “substantially dry” flour composition or pasta typically means a flour composition or pasta that contains water in an amount of about 15% w/w to less than about 8%. For example, a substantially dry flour composition or pasta may be less than about 15% w/w, less than about 10% w/w, less than about 8% w/w, less than about 5% w/w, less than about 4% w/w, less than about 3% w/w, less than about 2% w/w, less than about 1% w/w, less than about 0.5% w/w, less than about 0.3% w/w, less than about 0.2% w/w, and/or less than about 0.1% w/w. The amount of water in the flour composition or pasta may be measured using any method known in the art, for example, using a loss-on-drying method.

Compositions

[0090] The polysaccharide components of the composition may comprise non-mucilaginous xylan, mannan, cellulose, or derivatives of any of the aforementioned polysaccharides. In some embodiments, the composition may comprise other polysaccharides and/or derivatives of polysaccharides.

[0091] The composition may comprise various polysaccharides, and at varying amounts, depending on the desired properties. Suitably, the composition may comprise at least 25% by dry weight, preferably at least 30% by dry weight, a mannan polysaccharide, and/or the composition may comprise at least 10% by dry weight, preferably at least 15% by dry weight, a non-mucilaginous xylan polysaccharide, and/or the composition may comprise at least 1% by dry weight, preferably at least 5% by dry weight, cellulose. The skilled person will understand that the composition can comprise a maximum of 100% by dry weight of the above polysaccharides.

[0092] Another aspect provided herein is the use of a polysaccharide mixture in the formation of a foodstuff, wherein the polysaccharide mixture comprises a non-mucilaginous xylan polysaccharide, a soluble hexosan polysaccharide, cellulosic polysaccharides, and optionally other polysaccharides. In some embodiments, the other polysaccharides can be selected from the list consisting of: a) mixed-linkage glucan polysaccharides and/or derivatives; b) arabinogalactan polysaccharides and/or derivatives; c) xylo-glucan polysaccharides and/or derivatives; and d) chitosan polysaccharide and/or derivatives.

[0093] Another aspect provided herein is the use of a polysaccharide mixture in the formation of a foodstuff, wherein the polysaccharide mixture comprises a non-mucilaginous xylan polysaccharide, a mannan polysaccharide, cellulosic polysaccharides, and optionally other polysaccharides. In some embodiments, the other polysaccharides can be selected from the list consisting of: a) mixed-linkage glucan polysaccharides and/or derivatives; b) arabinogalactan polysaccharides and/or derivatives; c) xylo-glucan polysaccharides and/or derivatives; and d) chitosan polysaccharide and/or derivatives.

[0094] The amounts of each of the polysaccharides may be varied depending on the desired properties of the resulting foodstuff. In some embodiments, the non-mucilaginous xylan polysaccharides, the mannan polysaccharides, and the cellulosic polysaccharides may be present in, for example, at least 10% w/w, at least 25% w/w, and least 1% w/w, respectively. In embodiments, the non-mucilaginous xylan polysaccharides, mannan polysaccharides and cellulosic polysaccharides may be present in, for example, up to 50% w/w, up to 65% w/w, and up to 40% w/w, respectively.

[0095] The amounts of each of the polysaccharides may be varied depending on the desired properties of the resulting foodstuff. In some embodiments, the non-mucilaginous xylan polysaccharides, the mannan polysaccharides, and the cellulosic polysaccharides may be present in, for example, at least 10% w/w, at least 25% w/w, and least 1% w/w, respectively. In embodiments, the non-mucilaginous xylan polysaccharides, soluble hexosan polysaccharides and cellulosic polysaccharides may be present in, for example, up to 50% w/w, up to 65% w/w, and up to 40% w/w, respectively.

[0096] The polysaccharide mixture may further comprise a fourth polysaccharide. The polysaccharide mixture may comprise a fourth polysaccharide, and a fifth polysaccharide. The polysaccharide mixture may further comprise a fourth polysaccharide, a fifth polysaccharide, and a sixth polysaccharide. The polysaccharide mixture may further comprise a plurality of polysaccharides. The polysaccharide mixture may further comprise at least one polysaccharide. These polysaccharides may be selected from the same list as other polysaccharides as provided above, or other choices that belong to polysaccharides described herein.

[0097] In some embodiments, the polysaccharide compositions may comprise xylan polysaccharides and mannan polysaccharides in a weight ratio of about 10:90 to 90: 10. In some embodiments, the polysaccharide compositions may comprise xylan polysaccharides and mannan polysaccharides in a weight ratio of about 5:95 to 95:5. In some embodiments, the xylan and mannan polysaccharides are produced from the same lignocellulosic biomass.

[0098] In some embodiments, the polysaccharide compositions may comprise xylan polysaccharides and soluble hexosan polysaccharides in a weight ratio of about 10:90 to 90: 10. In some embodiments, the polysaccharide compositions may comprise xylan polysaccharides and soluble hexosan polysaccharides in a weight ratio of about 5:95 to 95:5. In some embodiments, the xylan and soluble hexosan polysaccharides are produced from the same lignocellulosic biomass. [0099] In some embodiments, the polysaccharide composition described herein may comprise less than 15% dry w/w starch. In some embodiments, the polysaccharide composition described herein may comprise less than 12.5% dry w/w starch. In some embodiments, the polysaccharide composition described herein may comprise less than 10% dry w/w starch. In some embodiments, the polysaccharide composition described herein may comprise less than 7.5% dry w/w starch. In some embodiments, the polysaccharide composition described herein may comprise less than 5% dry w/w starch. In some embodiments, the polysaccharide composition described herein may comprise less than 2.5% dry w/w starch.

Combinations of polysaccharides

[0100] A mixture of polysaccharides may comprise three forms of polysaccharides, such as, for example, non-mucilaginous xylans, mannans, and cellulosic polysaccharides. A mixture of polysaccharides may comprise four forms of polysaccharides, such as, for example, non- mucilaginous xylans, mannans, cellulosic polysaccharides, and mixed-linkage glucans. A mixture of polysaccharides may comprise five forms of polysaccharides, such as, for example, mannans, non-mucilaginous xylans, cellulosic polysaccharides, mixed-linkage glucans and arabinogalactans. A mixture of polysaccharides may comprise six forms of polysaccharides, such as, for example, mannans, non-mucilaginous xylans, cellulosic polysaccharides, mixed-linkage glucans, arabinogalactans, and xyloglucans.

[0101] A polysaccharide mixture may comprise two forms of polysaccharides, for example, a non- mucilaginous xylan polysaccharide and a soluble hexosan polysaccharide (e.g. a mannan polysaccharide). A polysaccharide mixture may comprise about 95% of non-mucilaginous xylan polysaccharide and about 5% of and a soluble hexosan polysaccharide w/w. A polysaccharide mixture may comprise about 90% of non-mucilaginous xylan polysaccharide and about 10% of and a soluble hexosan polysaccharide w/w. A polysaccharide mixture may comprise about 85% of non- mucilaginous xylan polysaccharide and about 15% of a soluble hexosan polysaccharide w/w. A polysaccharide mixture may comprise about 80% of non-mucilaginous xylan polysaccharide and about 20% of a soluble hexosan polysaccharide w/w. A polysaccharide mixture may comprise about 75% of non-mucilaginous xylan polysaccharide and about 25% of a soluble hexosan polysaccharide w/w. A polysaccharide mixture may comprise about 70% of non-mucilaginous xylan polysaccharide and about 30% of a soluble hexosan polysaccharide w/w. A polysaccharide mixture may comprise about 65% of non-mucilaginous xylan polysaccharide and about 35% of a soluble hexosan polysaccharide w/w. A polysaccharide mixture may comprise about 60% of non- mucilaginous xylan polysaccharide and about 40% of a soluble hexosan polysaccharide w/w. A polysaccharide mixture may comprise about 55% of non-mucilaginous xylan polysaccharide and about 45% of a soluble hexosan polysaccharide w/w. A polysaccharide mixture may comprise about 50% of non-mucilaginous xylan polysaccharide and 50% of a soluble hexosan polysaccharide w/w. A polysaccharide mixture may comprise about 45% of non-mucilaginous xylan polysaccharide and about 55% of a soluble hexosan polysaccharide w/w. A polysaccharide mixture may comprise about 40% of non-mucilaginous xylan polysaccharide and about 60% of a soluble hexosan polysaccharide w/w. A polysaccharide mixture may comprise about 35% of non-mucilaginous xylan polysaccharide and about 65% of a soluble hexosan polysaccharide w/w. A polysaccharide mixture may comprise 30% of non-mucilaginous xylan polysaccharide and 70% of a soluble hexosan polysaccharide w/w. A polysaccharide mixture may comprise about 25% of non-mucilaginous xylan polysaccharide and about 75% of a soluble hexosan polysaccharide w/w. A polysaccharide mixture may comprise about 20% of non-mucilaginous xylan polysaccharide and about 80% of a soluble hexosan polysaccharide w/w. A polysaccharide mixture may comprise about 15% of non- mucilaginous xylan polysaccharide and about 85% of a soluble hexosan polysaccharide w/w. A polysaccharide mixture may comprise about 10% of non-mucilaginous xylan polysaccharide and about 90% of a soluble hexosan polysaccharide w/w. A polysaccharide mixture may comprise about 5% of non-mucilaginous xylan polysaccharide and about 95% of a soluble hexosan polysaccharide w/w.

[0102] A polysaccharide mixture may comprise two forms of polysaccharides, for example, a non- mucilaginous xylan polysaccharide and a mannan polysaccharide. A polysaccharide mixture may comprise about 95% of non-mucilaginous xylan polysaccharide and about 5% of and a mannan polysaccharide w/w. A polysaccharide mixture may comprise about 90% of non-mucilaginous xylan polysaccharide and about 10% of and a mannan polysaccharide w/w. A polysaccharide mixture may comprise about 85% of non-mucilaginous xylan polysaccharide and about 15% of a mannan polysaccharide w/w. A polysaccharide mixture may comprise about 80% of non- mucilaginous xylan polysaccharide and about 20% of a mannan polysaccharide w/w. A polysaccharide mixture may comprise about 75% of non-mucilaginous xylan polysaccharide and about 25% of a mannan polysaccharide w/w. A polysaccharide mixture may comprise about 70% of non-mucilaginous xylan polysaccharide and about 30% of a mannan polysaccharide w/w. A polysaccharide mixture may comprise about 65% of non-mucilaginous xylan polysaccharide and about 35% of a mannan polysaccharide w/w. A polysaccharide mixture may comprise about 60% of non-mucilaginous xylan polysaccharide and about 40% of a mannan polysaccharide w/w. A polysaccharide mixture may comprise about 55% of non-mucilaginous xylan polysaccharide and about 45% of a mannan polysaccharide w/w. A polysaccharide mixture may comprise about 50% of non-mucilaginous xylan polysaccharide and 50% of a mannan polysaccharide w/w. A polysaccharide mixture may comprise about 45% of non-mucilaginous xylan polysaccharide and about 55% of a mannan polysaccharide w/w. A polysaccharide mixture may comprise about 40% of non-mucilaginous xylan polysaccharide and about 60% of a mannan polysaccharide w/w. A polysaccharide mixture may comprise about 35% of non-mucilaginous xylan polysaccharide and about 65% of a mannan polysaccharide w/w. A polysaccharide mixture may comprise 30% of non- mucilaginous xylan polysaccharide and 70% of a mannan polysaccharide w/w. A polysaccharide mixture may comprise about 25% of non-mucilaginous xylan polysaccharide and about 75% of a mannan polysaccharide w/w. A polysaccharide mixture may comprise about 20% of non- mucilaginous xylan polysaccharide and about 80% of a mannan polysaccharide w/w. A polysaccharide mixture may comprise about 15% of non-mucilaginous xylan polysaccharide and about 85% of a mannan polysaccharide w/w. A polysaccharide mixture may comprise about 10% of non-mucilaginous xylan polysaccharide and about 90% of a mannan polysaccharide w/w. A polysaccharide mixture may comprise about 5% of non-mucilaginous xylan polysaccharide and about 95% of a mannan polysaccharide w/w.

[0103] In some examples, non-mucilaginous xylan polysaccharide may be arabinoxylan polysaccharide, more specifically a plant cell wall derived arabinoxylan; and a mannan polysaccharide may be galactoglucomannan polysaccharide, more specifically a plant cell wall derived galactoglucomannan.

[0104] In some examples, non-mucilaginous xylan polysaccharide may be arabinoxylan polysaccharide, more specifically a plant cell wall derived arabinoxylan; and a soluble hexosan polysaccharide may be a mannan polysaccharide, specifically a galactoglucomannan polysaccharide, more specifically a plant cell wall derived galactoglucomannan. In some examples, non-mucilaginous xylan polysaccharide may be arabinoxylan polysaccharide, more specifically a plant cell wall derived arabinoxylan, and a soluble hexosan polysaccharide may be galactomannan polysaccharide, more specifically a galactomannan with a mannose to galactose ratio from 1 : 1 to 6: 1. In some examples, non-mucilaginous xylan polysaccharide may be arabinoxylan polysaccharide, more specifically a plant cell wall derived arabinoxylan, and a soluble hexosan polysaccharide may be galactomannan polysaccharide, more specifically a galactomannan with a mannose to galactose ratio from 1 : 1 to 9: 1. Other combinations of non-mucilaginous xylan polysaccharide and a soluble hexosan polysaccharide are also within the scope of this disclosure. [0105] A polysaccharide mixture may comprise three forms of polysaccharides, for example, non- mucilaginous xylan polysaccharide, a soluble hexosan polysaccharide, and a third polysaccharide. A polysaccharide mixture may comprise about 20% of non-mucilaginous xylan polysaccharide, about 60% of a soluble hexosan polysaccharide, and about 20% of a third polysaccharide w/w. A polysaccharide mixture may comprise about 25% of non-mucilaginous xylan polysaccharide, about 50% of a soluble hexosan polysaccharide, and about 25% of a third polysaccharide w/w. A polysaccharide mixture may comprise about 30% of non-mucilaginous xylan polysaccharide, about 40% of a soluble hexosan polysaccharide, and about 30% of a third polysaccharide w/w. A polysaccharide mixture may comprise about 40% of non-mucilaginous xylan polysaccharide, about 30% of a soluble hexosan polysaccharide, and about 30% of a third polysaccharide w/w. A polysaccharide mixture may comprise about 30% of non-mucilaginous xylan polysaccharide, about 45% of a soluble hexosan polysaccharide, and about 25% of a third polysaccharide w/w. A polysaccharide mixture may comprise about 30% of non-mucilaginous xylan polysaccharide, about 50% of a soluble hexosan polysaccharide, and about 20% of a third polysaccharide w/w.

[0106] In some examples, non-mucilaginous xylan polysaccharide may be an arabinoxylan polysaccharide, more specifically a plant cell wall derived arabinoxylan, and a soluble hexosan polysaccharide may be a mannan polysaccharide, specifically a galactoglucomannan polysaccharide, more specifically a softwood derived galactoglucomannan, and a third polysaccharide may be a cellulosic polysaccharide. In some examples, the non-mucilaginous xylan polysaccharide may be glucuronoarabinoxylan polysaccharide, more specifically a softwood glucuronoarabinoxylan, and a soluble hexosan polysaccharide may be galactomannan polysaccharide, more specifically a galactomannan with a mannose to galactose ratio from 1 : 1 to 6: 1, and a third polysaccharide may be cellulosic polysaccharide. Other combinations of non- mucilaginous xylan polysaccharide, a soluble hexosan polysaccharide, and a third polysaccharide are also within the scope of this disclosure.

[0107] In some examples, the non-mucilaginous xylan polysaccharide may be glucuronoarabinoxylan polysaccharide, more specifically a softwood glucuronoarabinoxylan, and a soluble hexosan polysaccharide may be galactomannan polysaccharide, more specifically a galactomannan with a mannose to galactose ratio from 1 : 1 to 10: 1, and a third polysaccharide may be cellulosic polysaccharide. Other combinations of non-mucilaginous xylan polysaccharide, a soluble hexosan polysaccharide, and a third polysaccharide are also within the scope of this disclosure.

[0108] In some examples, non-mucilaginous xylan polysaccharide may be arabinoxylan polysaccharide, more specifically a plant cell wall derived arabinoxylan, and a mannan polysaccharide may be galactomannan polysaccharide, more specifically a galactomannan with a mannose to galactose ratio from 1 : 1 to 6: 1. In some examples, non-mucilaginous xylan polysaccharide may be arabinoxylan polysaccharide, more specifically a plant cell wall derived arabinoxylan, and a mannan polysaccharide may be galactomannan polysaccharide, more specifically a galactomannan with a mannose to galactose ratio from 1 : 1 to 10: 1. Other combinations of non-mucilaginous xylan polysaccharide and a mannan polysaccharide are also within the scope of this disclosure.

[0109] A polysaccharide mixture may comprise three forms of polysaccharides, for example, non- mucilaginous xylan polysaccharide, a mannan polysaccharide, and a third polysaccharide. A polysaccharide mixture may comprise about 20% of non-mucilaginous xylan polysaccharide, about 60% of a mannan polysaccharide, and about 20% of a third polysaccharide w/w. A polysaccharide mixture may comprise about 25% of non-mucilaginous xylan polysaccharide, about 50% of a mannan polysaccharide, and about 25% of a third polysaccharide w/w. A polysaccharide mixture may comprise about 30% of non-mucilaginous xylan polysaccharide, about 40% of a mannan polysaccharide, and about 30% of a third polysaccharide w/w. A polysaccharide mixture may comprise about 40% of non-mucilaginous xylan polysaccharide, about 30% of a mannan polysaccharide, and about 30% of a third polysaccharide w/w. A polysaccharide mixture may comprise about 30% of non-mucilaginous xylan polysaccharide, about 45% of a mannan polysaccharide, and about 25% of a third polysaccharide w/w. A polysaccharide mixture may comprise about 30% of non-mucilaginous xylan polysaccharide, about 50% of a mannan polysaccharide, and about 20% of a third polysaccharide w/w.

[0110] In some examples, non-mucilaginous xylan polysaccharide may be an arabinoxylan polysaccharide, more specifically a plant cell wall derived arabinoxylan, and a mannan polysaccharide may be galactoglucomannan polysaccharide, more specifically a softwood derived galactoglucomannan, and a third polysaccharide may be a cellulosic polysaccharide. In some examples, the non-mucilaginous xylan polysaccharide may be glucuronoarabinoxylan polysaccharide, more specifically a softwood glucuronoarabinoxylan, and a mannan polysaccharide may be galactomannan polysaccharide, more specifically a galactomannan with a mannose to galactose ratio from 1 : 1 to 6: 1, and a third polysaccharide may be cellulosic polysaccharide. Other combinations of non-mucilaginous xylan polysaccharide, a mannan polysaccharide, and a third polysaccharide are also within the scope of this disclosure.

[oni] In some examples, the non-mucilaginous xylan polysaccharide may be glucuronoarabinoxylan polysaccharide, more specifically a softwood glucuronoarabinoxylan, and a mannan polysaccharide may be galactomannan polysaccharide, more specifically a galactomannan with a mannose to galactose ratio from 1 : 1 to 9: 1, and a third polysaccharide may be cellulosic polysaccharide. Other combinations of non-mucilaginous xylan polysaccharide, a mannan polysaccharide, and a third polysaccharide are also within the scope of this disclosure. [0112] In some examples, a composition may comprise two different types of non-mucilaginous xylan. The two different types of non-mucilaginous xylan could differ from each other structurally, for example by different ratios of monosaccharide residues, different ratios of glycosidic bonds, and/or different patterns/motifs/branching. These structural differences may in some cases be indicative of xylan structures from different plant sources. The two types of non-mucilaginous xylan may be detectable based on differential digestion with enzymes and/or by production of characteristic fingerprints of enzymatic breakdown products. The w/w ratios of the two different xylans in the composition may be between 1 : 1,000,000 and 1 : 10.

[0113] In some examples, a composition may comprise two different types of soluble hexosan. The two different types of soluble hexosan could differ from each other structurally, for example by different ratios of monosaccharide residues, different ratios of glycosidic bonds, and/or different patterns/motifs/branching. These structural differences may in some cases be indicative of soluble hexosan structures from different plant sources. The two types of soluble hexosan polysaccharide may be detectable based on differential digestion with enzymes and/or by production of characteristic fingerprints of enzymatic breakdown products. The w/w ratios of the two different soluble hexosans in the composition may be between 1 : 1,000,000 and 1 : 10.

[0114] In some examples, a composition may comprise two different types of mannan. The two different types of mannan could differ from each other structurally, for example by different ratios of monosaccharide residues, different ratios of glycosidic bonds, and/or different patterns/motifs/branching. These structural differences may in some cases be indicative of mannan structures from different plant sources. The two types of mannan may be detectable based on differential digestion with enzymes and/or by production of characteristic fingerprints of enzymatic breakdown products. The w/w ratios of the two different mannans in the composition may be between 1 : 1,000,000 and 1 : 10.

[0115] In some examples, a composition may comprise xyloglucan. The xyloglucan may be detectable based on digestion with xyloglucan hydrolase enzymes and/or by production of characteristic fingerprints of xyloglucan hydrolase breakdown products. The w/w xyloglucan: soluble hexosan ratio in the composition may be between 1 : 1,000,000 and 1 : 10.

[0116] In some examples, a composition may comprise xyloglucan. The xyloglucan may be detectable based on digestion with xyloglucan hydrolase enzymes and/or by production of characteristic fingerprints of xyloglucan hydrolase breakdown products. The w/w xyloglucan: mannan ratio in the composition may be between 1 : 1,000,000 and 1 : 10. [0117] In some examples, a composition may comprise mixed-linkage glucan. The mixed-linkage glucan may be detectable based on digestion with lichenase enzymes and/or by production of characteristic fingerprints of lichenase enzymatic breakdown products. The w/w mixed-linkage glucan: mannan ratio in the composition may be between 1 : 1,000,000 and 1 : 10.

[0118] In some examples, a composition may comprise lignin. The w/w lignin: mannan ratio in the composition may be between 1 : 1,000,000 and 1 : 10. In some examples, a composition may comprise lignin breakdown products. The w/w lignin breakdown products: mannan ratio in the composition may be between 1 : 1,000,000 and 1 : 10. In some examples, a composition may comprise ferulates. The w/w ferulate: mannan ratio in the composition may be between 1 : 1,000,000 and 1 : 10.

[0119] In some examples, a composition may comprise mixed-linkage glucan. The mixed-linkage glucan may be detectable based on digestion with lichenase enzymes and/or by production of characteristic fingerprints of lichenase enzymatic breakdown products. The w/w mixed-linkage glucan: soluble hexosan ratio in the composition may be between 1 : 1,000,000 and 1 : 10.

[0120] In some examples, a composition may comprise lignin. The w/w lignin: soluble hexosan ratio in the composition may be between 1 : 1,000,000 and 1 : 10. In some examples, a composition may comprise lignin breakdown products. The w/w lignin breakdown products: soluble hexosan ratio in the composition may be between 1 : 1,000,000 and 1 : 10. In some examples, a composition may comprise ferulates. The w/w ferulate: soluble hexosan ratio in the composition may be between 1 : 1,000,000 and 1 : 10.

Polysaccharide compositions with varying degrees of residue unit ratios

[0121] In some examples, a composition may comprise galactomannan polysaccharides. The concentration of the galactomannan polysaccharides with a mannose to galactose ratio of approximately one in a polysaccharide flour composition may be from about 1% to about 70% w/w. In some embodiments, the concentration of the galactomannan polysaccharides with a mannose to galactose ratio of approximately one in a polysaccharide flour composition may be more than 70% w/w. In some embodiments, the concentration of a galactomannan with a mannose to galactose ratio of approximately one may be at least 1%, 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18%, 20%, 25%, or 30% w/w. In some embodiments, the concentration of a galactomannan with a mannose to galactose ratio of approximately one may be higher in some cases, for instance, up to 35%, 40%, 45%, 50%, 55%, 60%, 65%, or 70% w/w.

[0122] The concentration of the galactomannan polysaccharides with a mannose to galactose ratio of approximately two in a in a polysaccharide flour composition may be from about 1% to about 70% w/w. In some embodiments, the concentration of the galactomannan polysaccharides with a mannose to galactose ratio of approximately two in a polysaccharide flour composition may be more than 70% w/w. In some embodiments, the concentration of a galactomannan with a mannose to galactose ratio of approximately two may be at least 1%, 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18%, 20%, 25%, or 30% w/w. In some embodiments, the concentration of a galactomannan with a mannose to galactose ratio of approximately two may be higher in some cases, for instance, up to 35%, 40%, 45%, 50%, 55%, 60%, 65%, or 70% w/w.

[0123] The concentration of the galactomannan polysaccharides with a mannose to galactose ratio of approximately three in a polysaccharide flour composition may be from about 1% to about 70% w/w. In some embodiments, the concentration of the galactomannan polysaccharides with a mannose to galactose ratio of approximately three in a polysaccharide flour composition may be more than 70% w/w. In some embodiments, the concentration of a galactomannan with a mannose to galactose ratio of approximately three may be at least 1%, 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18%, 20%, 25%, or 30% w/w. In some embodiments, the concentration of a galactomannan with a mannose to galactose ratio of approximately three may be higher in some cases, for instance, up to 35%, 40%, 45%, 50%, 55%, 60%, 65%, or 70% w/w.

[0124] The concentration of the galactomannan polysaccharides with a mannose to galactose ratio of approximately four in a polysaccharide flour composition may be from about 1% to about 70% w/w. In some embodiments, the concentration of the galactomannan polysaccharides with a mannose to galactose ratio of approximately four in a polysaccharide flour composition may be more than 70% w/w. In some embodiments, the concentration of a galactomannan with a mannose to galactose ratio of approximately four may be at least 1%, 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18%, 20%, 25%, or 30% w/w. In some embodiments, the concentration of a galactomannan with a mannose to galactose ratio of approximately four may be higher in some cases, for instance, up to 35%, 40%, 45%, 50%, 55%, 60%, 65%, or 70% w/w.

[0125] The concentration of the galactomannan polysaccharides with a mannose to galactose ratio of approximately five in a polysaccharide flour composition may be from about 1% to about 70% w/w. In some embodiments, the concentration of the galactomannan polysaccharides with a mannose to galactose ratio of approximately five in a polysaccharide flour composition may be more than 70% w/w. The concentration of a galactomannan with a mannose to galactose ratio of approximately five may be at least 1%, 2%, 4%, 6%, 8%, 10%, 12%, 15%, 18%, 20%, 25%, or 30% w/w. The concentration of a galactomannan with a mannose to galactose ratio of approximately five may be higher in some cases, for instance, up to 35%, 40%, 45%, 50%, 55%, 60%, 65%, or 70% w/w. [0126] The concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.1, in a polysaccharide flour composition may be from about 0.1% to about 50% w/w. In some embodiments, the concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.1, in a polysaccharide flour composition may be more than 50% w/w. In some embodiments, the concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.1 may be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, or 12% w/w. In some embodiments, the concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.1 may be higher in some cases, for instance, up to 15%, 18%, 20%, 25%, 30%, 35%, 40%, 45% or 50% w/w.

[0127] The concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.2, in a polysaccharide flour composition may be from about 0.1% to about 50% w/w. In some embodiments, the concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.2, in a polysaccharide flour composition may be more than 50% w/w. In some embodiments, the concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.2 may be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, or 12% w/w. In some embodiments, the concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.2 may be higher in some cases, for instance, up to 15%, 18%, 20%, 25%, 30%, 35%, 40%, 45% or 50% w/w.

[0128] The concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.3, in a polysaccharide flour composition may be from about 0.1% to about 50% w/w. In another aspect, the concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.3, in a polysaccharide flour composition may be more than 50% w/w. In some embodiments, the concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.3 may be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, or 12% w/w. In some embodiments, the concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.3 may be higher in some cases, for instance, up to 15%, 18%, 20%, 25%, 30%, 35%, 40%, 45% or 50% w/w.

[0129] The concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.4, in a polysaccharide flour composition may be from about 0.1% to about 50% w/w. In some embodiments, the concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.4, in a polysaccharide flour composition may be more than 50% w/w. In some embodiments, the concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.4 may be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, or 12% w/w. In some embodiments, the concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.4 may be higher in some cases, for instance, up to 15%, 18%, 20%, 25%, 30%, 35%, 40%, 45% or 50% w/w.

[0130] The concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.5, in a polysaccharide flour composition may be from about 0.1% to about 50% w/w. In some embodiments, the concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.5, in a polysaccharide flour composition may be more than 50% w/w. In some embodiments, the concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.5 may be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, or 12% w/w. In some embodiments, the concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.5 may be higher in some cases, for instance, up to 15%, 18%, 20%, 25%, 30%, 35%, 40%, 45% or 50% w/w.

[0131] The concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.6, in a polysaccharide flour composition may be from about 0.1% to about 50% w/w. In some embodiments, the concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.6, in a polysaccharide flour composition may be more than 50% w/w. In some embodiments, the concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.6 may be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, or 12% w/w. In some embodiments, the concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.6 may be higher in some cases, for instance, up to 15%, 18%, 20%, 25%, 30%, 35%, 40%, 45% or 50% w/w.

[0132] The concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.7, in a polysaccharide flour composition may be from about 0.1% to about 50% w/w. In some embodiments, the concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.7, in a polysaccharide flour composition may more than 50% w/w. In some embodiments, the concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.7 may be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, or 12% w/w. In some embodiments, the concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.7 may be higher in some cases, for instance, up to 15%, 18%, 20%, 25%, 30%, 35%, 40%, 45% or 50% w/w.

[0133] The concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.8, in a polysaccharide flour composition may be from about 0.1% to about 50% w/w. In some embodiments, the concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.8, in a polysaccharide flour composition may be about 0.1% to at least 50% w/w. In some embodiments, the concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.8 may be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, or 12% w/w. In some embodiments, the concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 0.8 may be higher in some cases, for instance, up to 15%, 18%, 20%, 25%, 30%, 35%, 40%, 45% or 50% w/w.

[0134] The concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 1.0, in a polysaccharide flour composition may be from about 0.1% to about 50% w/w. In some embodiments, the concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 1.0, in a polysaccharide flour composition may be about 0.1% to at least 50% w/w. In some embodiments, the concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 1.0 may be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, or 12% w/w. In some embodiments, the concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 1.0 may be higher in some cases, for instance, up to 15%, 18%, 20%, 25%, 30%, 35%, 40%, 45% or 50% w/w.

[0135] The concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 1.2, in a polysaccharide flour composition may be from about 0.1% to about 50% w/w. In some embodiments, the concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 1.2, in a polysaccharide flour composition may be about 0.1% to at least 50% w/w. In some embodiments, the concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 1.2 may be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, or 12% w/w. In some embodiments, the concentration of an arabinoxylan polysaccharide with an arabinose: xylose ratio of approximatively 1.2 may be higher in some cases, for instance, up to 15%, 18%, 20%, 25%, 30%, 35%, 40%, 45% or 50% w/w.

[0136] The concentration of a glucuronoxylan polysaccharide with a xylose: glucuronic acid ratio of approximatively 10: 1, in a polysaccharide flour composition may be from about 0.1% to about 50% w/w. In some embodiments, the concentration of a glucuronoxylan polysaccharide with a xylose: glucuronic acid ratio of approximatively 10: 1, in a polysaccharide flour composition may be more than 50% w/w. In some embodiments, the concentration of a glucuronoxylan polysaccharide with a xylose: glucuronic acid ratio of approximatively 10: 1 may be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, or 12% w/w. In some embodiments, the concentration of glucuronoxylan polysaccharide with a xylose: glucuronic acid of approximatively 10: 1 may be higher in some cases, for instance, up to 15%, 18%, 20%, 25%, 30%, 35%, 40%, 45% or 50% w/w. [0137] The concentration of an arabinoglucuronoxylan polysaccharide with a xylose: glucuronic acid: arabinose ratio of approximatively 10:2: 1.3, in a polysaccharide flour composition may be from about 0.1% to about 50% w/w. In some embodiments, the concentration of an arabinoglucuronoxylan polysaccharide with a xylose: glucuronic acid: arabinose ratio of approximatively 10:2: 1.3, in a polysaccharide flour composition may be more than 50% w/w. In some embodiments, the concentration of an arabinoglucuronoxylan polysaccharide with a xylose: glucuronic acid: arabinose ratio of approximatively 10:2: 1.3 may be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, or 12% w/w. In some embodiments, the concentration of arabinoglucuronoxylan polysaccharide with a xylose: glucuronic acid: arabinose ratio of approximatively 10:2: 1.3 may be higher in some cases, for instance, up to 15%, 18%, 20%, 25%, 30%, 35%, 40%, 45% or 50% w/w. [0138] The concentration of microcrystalline cellulose in a polysaccharide flour composition may be from about 0.1% to about 40% w/w. In some embodiments, the concentration of microcrystalline cellulose in a polysaccharide flour composition may be about 0.1% to at least 40% w/w. In some embodiments, the concentration of microcrystalline cellulose may be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, or 12% w/w. In some embodiments, the concentration of microcrystalline cellulose be higher in some cases, for instance, up to 15%, 18%, 20%, 25%, 30%, 35% or 40% w/w. [0139] The concentration of carboxymethyl cellulose in a polysaccharide flour composition may be about 0.1% to about 30% w/w. In some embodiments, the concentration of carboxymethyl cellulose in a polysaccharide flour composition may be about 0.1% to at least 30% w/w. In some embodiment, the concentration of carboxymethyl cellulose may be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, or 12% w/w. In some embodiments, the concentration of carboxymethyl cellulose be higher in some cases, for instance, up to 15%, 18%, 20%, 25%, or 30% w/w.

[0140] The concentration of hydroxypropyl cellulose in a polysaccharide flour composition may be about 0.1% to about 30% w/w. In some embodiments, the concentration of hydroxypropyl cellulose in a polysaccharide flour composition may be about 0.1% to at least 30% w/w. In some embodiments, the concentration of hydroxypropyl cellulose may be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, or 12% w/w. In some embodiments, the concentration of hydroxypropyl cellulose be higher in some cases, for instance, up to 15%, 18%, 20%, 25%, or 30% w/w.

[0141] The concentration of partially hydrolyzed cellulose in a polysaccharide flour composition may be about 0.1% to about 40% w/w. In some embodiments, the concentration of partially hydrolyzed cellulose in a polysaccharide flour composition may be about 0.1% to at least 40% w/w. In some embodiments, the concentration of partially hydrolyzed cellulose may be at least 0.1%, 0.5%, 1%, 2%, 4%, 6%, 8%, 10%, or 12% w/w. In some embodiments, the concentration of partially hydrolyzed cellulose be higher in some cases, for instance, up to 15%, 18%, 20%, 25%, 30%, 35%, or 40% w/w.

Polysaccharide compositions with varying molecular weights

[0142] Compositions described herein may comprise polysaccharides of different molecular weight ranges. The concentration of the polysaccharides of different molecular weight ranges may vary depending on the different sources of biomass. The concentration of the polysaccharides of different molecular weight ranges may impart different properties on the products.

[0143] In some embodiments, at least 10% of the xylan has a molecular weight between 10-20 kDa. In some embodiments, at least 10% of the xylan has a molecular weight between 10-40 kDa. In some embodiments, at least 10% of the xylan has a molecular weight between 10-80 kDa. In some embodiments, at least 10% of the xylan has a molecular weight between 10-160 kDa. In some embodiments, at least 10% of the xylan has a molecular weight between 10-320 kDa. In some embodiments, at least 10% of the xylan has a molecular weight between 20-40 kDa. In some embodiments, at least 10% of the xylan has a molecular weight between 20-80 kDa. In some embodiments, at least 10% of the xylan has a molecular weight between 20-160 kDa. In some embodiments, at least 10% of the xylan has a molecular weight between 20-320 kDa. In some embodiments, at least 10% of the xylan has a molecular weight between 40-80 kDa. In some embodiments, at least 10% of the xylan has a molecular weight between 40-160 kDa. In some embodiments, at least 10% of the xylan has a molecular weight between 40-320 kDa. In some embodiments, at least 10% of the xylan has a molecular weight between 80-160 kDa. In some embodiments, at least 10% of the xylan has a molecular weight between 80-320 kDa. In some embodiments, at least 10% of the xylan has a molecular weight between 160-320 kDa. In some embodiments, at least 10% of the xylan has a molecular weight between 160-640 kDa. In some embodiments, at least 10% of the xylan has a molecular weight between 160-1280 kDa. In some embodiments, at least 10% of the xylan has a molecular weight between 320-2560 kDa.

[0144] In some embodiments, at least 20% of the xylan has a molecular weight between 10-20 kDa. In some embodiments, at least 20% of the xylan has a molecular weight between 10-40 kDa. In some embodiments, at least 20% of the xylan has a molecular weight between 10-80 kDa. In some embodiments, at least 20% of the xylan has a molecular weight between 10-160 kDa. In some embodiments, at least 20% of the xylan has a molecular weight between 10-320 kDa. In some embodiments, at least 20% of the xylan has a molecular weight between 20-40 kDa. In some embodiments, at least 20% of the xylan has a molecular weight between 20-80 kDa. In some embodiments, at least 20% of the xylan has a molecular weight between 20-160 kDa. In some embodiments, at least 20% of the xylan has a molecular weight between 20-320 kDa. In some embodiments, at least 20% of the xylan has a molecular weight between 40-80 kDa. In some embodiments, at least 20% of the xylan has a molecular weight between 40-160 kDa. In some embodiments, at least 20% of the xylan has a molecular weight between 40-320 kDa. In some embodiments, at least 20% of the xylan has a molecular weight between 80-160 kDa. In some embodiments, at least 20% of the xylan has a molecular weight between 80-320 kDa. In some embodiments, at least 20% of the xylan has a molecular weight between 160-320 kDa. In some embodiments, at least 20% of the xylan has a molecular weight between 160-640 kDa. In some embodiments, at least 20% of the xylan has a molecular weight between 160-1280 kDa. In some embodiments, at least 20% of the xylan has a molecular weight between 320-2560 kDa.

[0145] In some embodiments, at least 30% of the xylan has a molecular weight between 10-20 kDa. In some embodiments, at least 30% of the xylan has a molecular weight between 10-40 kDa. In some embodiments, at least 30% of the xylan has a molecular weight between 10-80 kDa. In some embodiments, at least 30% of the xylan has a molecular weight between 10-160 kDa. In some embodiments, at least 30% of the xylan has a molecular weight between 10-320 kDa. In some embodiments, at least 30% of the xylan has a molecular weight between 20-40 kDa. In some embodiments, at least 30% of the xylan has a molecular weight between 20-80 kDa. In some embodiments, at least 30% of the xylan has a molecular weight between 20-160 kDa. In some embodiments, at least 30% of the xylan has a molecular weight between 20-320 kDa. In some embodiments, at least 30% of the xylan has a molecular weight between 40-80 kDa. In some embodiments, at least 30% of the xylan has a molecular weight between 40-160 kDa. In some embodiments, at least 30% of the xylan has a molecular weight between 40-320 kDa. In some embodiments, at least 30% of the xylan has a molecular weight between 80-160 kDa. In some embodiments, at least 30% of the xylan has a molecular weight between 80-320 kDa. In some embodiments, at least 30% of the xylan has a molecular weight between 160-320 kDa. In some embodiments, at least 30% of the xylan has a molecular weight between 160-640 kDa. In some embodiments, at least 30% of the xylan has a molecular weight between 160-1280 kDa. In some embodiments, at least 30% of the xylan has a molecular weight between 320-2560 kDa.

[0146] In some embodiments, at least 40% of the xylan has a molecular weight between 10-20 kDa. In some embodiments, at least 40% of the xylan has a molecular weight between 10-40 kDa. In some embodiments, at least 40% of the xylan has a molecular weight between 10-80 kDa. In some embodiments, at least 40% of the xylan has a molecular weight between 10-160 kDa. In some embodiments, at least 40% of the xylan has a molecular weight between 10-320 kDa. In some embodiments, at least 40% of the xylan has a molecular weight between 20-40 kDa. In some embodiments, at least 40% of the xylan has a molecular weight between 20-80 kDa. In some embodiments, at least 40% of the xylan has a molecular weight between 20-160 kDa. In some embodiments, at least 40% of the xylan has a molecular weight between 20-320 kDa. In some embodiments, at least 40% of the xylan has a molecular weight between 40-80 kDa. In some embodiments, at least 40% of the xylan has a molecular weight between 40-160 kDa. In some embodiments, at least 40% of the xylan has a molecular weight between 40-320 kDa. In some embodiments, at least 40% of the xylan has a molecular weight between 80-160 kDa. In some embodiments, at least 40% of the xylan has a molecular weight between 80-320 kDa. In some embodiments, at least 40% of the xylan has a molecular weight between 160-320 kDa. In some embodiments, at least 40% of the xylan has a molecular weight between 160-640 kDa. In some embodiments, at least 40% of the xylan has a molecular weight between 160-1280 kDa. In some embodiments, at least 40% of the xylan has a molecular weight between 320-2560 kDa.

[0147] In some embodiments, at least 50% of the xylan has a molecular weight between 10-20 kDa. In some embodiments, at least 50% of the xylan has a molecular weight between 10-40 kDa. In some embodiments, at least 50% of the xylan has a molecular weight between 10-80 kDa. In some embodiments, at least 50% of the xylan has a molecular weight between 10-160 kDa. In some embodiments, at least 50% of the xylan has a molecular weight between 10-320 kDa. In some embodiments, at least 50% of the xylan has a molecular weight between 20-40 kDa. In some embodiments, at least 50% of the xylan has a molecular weight between 20-80 kDa. In some embodiments, at least 50% of the xylan has a molecular weight between 20-160 kDa. In some embodiments, at least 50% of the xylan has a molecular weight between 20-320 kDa. In some embodiments, at least 50% of the xylan has a molecular weight between 40-80 kDa. In some embodiments, at least 50% of the xylan has a molecular weight between 40-160 kDa. In some embodiments, at least 50% of the xylan has a molecular weight between 40-320 kDa. In some embodiments, at least 50% of the xylan has a molecular weight between 80-160 kDa. In some embodiments, at least 50% of the xylan has a molecular weight between 80-320 kDa. In some embodiments, at least 50% of the xylan has a molecular weight between 160-320 kDa. In some embodiments, at least 50% of the xylan has a molecular weight between 160-640 kDa. In some embodiments, at least 50% of the xylan has a molecular weight between 160-1280 kDa. In some embodiments, at least 50% of the xylan has a molecular weight between 320-2560 kDa.

[0148] In some embodiments, at least 60% of the xylan has a molecular weight between 10-20 kDa. In some embodiments, at least 60% of the xylan has a molecular weight between 10-40 kDa. In some embodiments, at least 60% of the xylan has a molecular weight between 10-80 kDa. In some embodiments, at least 60% of the xylan has a molecular weight between 10-160 kDa. In some embodiments, at least 60% of the xylan has a molecular weight between 10-320 kDa. In some embodiments, at least 60% of the xylan has a molecular weight between 20-40 kDa. In some embodiments, at least 60% of the xylan has a molecular weight between 20-80 kDa. In some embodiments, at least 60% of the xylan has a molecular weight between 20-160 kDa. In some embodiments, at least 60% of the xylan has a molecular weight between 20-320 kDa. In some embodiments, at least 60% of the xylan has a molecular weight between 40-80 kDa. In some embodiments, at least 60% of the xylan has a molecular weight between 40-160 kDa. In some embodiments, at least 60% of the xylan has a molecular weight between 40-320 kDa. In some embodiments, at least 60% of the xylan has a molecular weight between 80-160 kDa. In some embodiments, at least 60% of the xylan has a molecular weight between 80-320 kDa. In some embodiments, at least 60% of the xylan has a molecular weight between 160-320 kDa. In some embodiments, at least 60% of the xylan has a molecular weight between 160-640 kDa. In some embodiments, at least 60% of the xylan has a molecular weight between 160-1280 kDa. In some embodiments, at least 60% of the xylan has a molecular weight between 320-2560 kDa.

[0149] In some embodiments, at least 70% of the xylan has a molecular weight between 10-20 kDa. In some embodiments, at least 70% of the xylan has a molecular weight between 10-40 kDa. In some embodiments, at least 70% of the xylan has a molecular weight between 10-80 kDa. In some embodiments, at least 70% of the xylan has a molecular weight between 10-160 kDa. In some embodiments, at least 70% of the xylan has a molecular weight between 10-320 kDa. In some embodiments, at least 70% of the xylan has a molecular weight between 20-40 kDa. In some embodiments, at least 70% of the xylan has a molecular weight between 20-80 kDa. In some embodiments, at least 70% of the xylan has a molecular weight between 20-160 kDa. In some embodiments, at least 70% of the xylan has a molecular weight between 20-320 kDa. In some embodiments, at least 70% of the xylan has a molecular weight between 40-80 kDa. In some embodiments, at least 70% of the xylan has a molecular weight between 40-160 kDa. In some embodiments, at least 70% of the xylan has a molecular weight between 40-320 kDa. In some embodiments, at least 70% of the xylan has a molecular weight between 80-160 kDa. In some embodiments, at least 70% of the xylan has a molecular weight between 80-320 kDa. In some embodiments, at least 70% of the xylan has a molecular weight between 160-320 kDa. In some embodiments, at least 70% of the xylan has a molecular weight between 160-640 kDa. In some embodiments, at least 70% of the xylan has a molecular weight between 160-1280 kDa. In some embodiments, at least 70% of the xylan has a molecular weight between 320-2560 kDa.

[0150] In some embodiments, at least 80% of the xylan has a molecular weight between 10-20 kDa. In some embodiments, at least 80% of the xylan has a molecular weight between 10-40 kDa. In some embodiments, at least 80% of the xylan has a molecular weight between 10-80 kDa. In some embodiments, at least 80% of the xylan has a molecular weight between 10-160 kDa. In some embodiments, at least 80% of the xylan has a molecular weight between 10-320 kDa. In some embodiments, at least 80% of the xylan has a molecular weight between 20-40 kDa. In some embodiments, at least 80% of the xylan has a molecular weight between 20-80 kDa. In some embodiments, at least 80% of the xylan has a molecular weight between 20-160 kDa. In some embodiments, at least 80% of the xylan has a molecular weight between 20-320 kDa. In some embodiments, at least 80% of the xylan has a molecular weight between 40-80 kDa. In some embodiments, at least 80% of the xylan has a molecular weight between 40-160 kDa. In some embodiments, at least 80% of the xylan has a molecular weight between 40-320 kDa. In some embodiments, at least 80% of the xylan has a molecular weight between 80-160 kDa. In some embodiments, at least 80% of the xylan has a molecular weight between 80-320 kDa. In some embodiments, at least 80% of the xylan has a molecular weight between 160-320 kDa. In some embodiments, at least 80% of the xylan has a molecular weight between 160-640 kDa. In some embodiments, at least 80% of the xylan has a molecular weight between 160-1280 kDa. In some embodiments, at least 80% of the xylan has a molecular weight between 320-2560 kDa.

[0151] In some embodiments, at least 90% of the xylan has a molecular weight between 10-20 kDa. In some embodiments, at least 90% of the xylan has a molecular weight between 10-40 kDa. In some embodiments, at least 90% of the xylan has a molecular weight between 10-80 kDa. In some embodiments, at least 90% of the xylan has a molecular weight between 10-160 kDa. In some embodiments, at least 90% of the xylan has a molecular weight between 10-320 kDa. In some embodiments, at least 90% of the xylan has a molecular weight between 20-40 kDa. In some embodiments, at least 90% of the xylan has a molecular weight between 20-80 kDa. In some embodiments, at least 90% of the xylan has a molecular weight between 20-160 kDa. In some embodiments, at least 90% of the xylan has a molecular weight between 20-320 kDa. In some embodiments, at least 90% of the xylan has a molecular weight between 40-80 kDa. In some embodiments, at least 90% of the xylan has a molecular weight between 40-160 kDa. In some embodiments, at least 90% of the xylan has a molecular weight between 40-320 kDa. In some embodiments, at least 90% of the xylan has a molecular weight between 80-160 kDa. In some embodiments, at least 90% of the xylan has a molecular weight between 80-320 kDa. In some embodiments, at least 90% of the xylan has a molecular weight between 160-320 kDa. In some embodiments, at least 90% of the xylan has a molecular weight between 160-640 kDa. In some embodiments, at least 90% of the xylan has a molecular weight between 160-1280 kDa. In some embodiments, at least 90% of the xylan has a molecular weight between 320-2560 kDa.

[0152] In some embodiments, at least 10% of the mannan has a molecular weight between 10-20 kDa. In some embodiments, at least 10% of the mannan has a molecular weight between 10-40 kDa. In some embodiments, at least 10% of the mannan has a molecular weight between 10-80 kDa. In some embodiments, at least 10% of the mannan has a molecular weight between 10-160 kDa. In some embodiments, at least 10% of the mannan has a molecular weight between 10-320 kDa. In some embodiments, at least 10% of the mannan has a molecular weight between 20-40 kDa. In some embodiments, at least 10% of the mannan has a molecular weight between 20-80 kDa. In some embodiments, at least 10% of the mannan has a molecular weight between 20-160 kDa. In some embodiments, at least 10% of the mannan has a molecular weight between 20-320 kDa. In some embodiments, at least 10% of the mannan has a molecular weight between 40-80 kDa. In some embodiments, at least 10% of the mannan has a molecular weight between 40-160 kDa. In some embodiments, at least 10% of the mannan has a molecular weight between 40-320 kDa. In some embodiments, at least 10% of the mannan has a molecular weight between 80-160 kDa. In some embodiments, at least 10% of the mannan has a molecular weight between 80-320 kDa. In some embodiments, at least 10% of the mannan has a molecular weight between 160-320 kDa. In some embodiments, at least 10% of the mannan has a molecular weight between 160-640 kDa. In some embodiments, at least 10% of the mannan has a molecular weight between 160-1280 kDa. In some embodiments, at least 10% of the mannan has a molecular weight between 320-2560 kDa.

[0153] In some embodiments, at least 20% of the mannan has a molecular weight between 10-20 kDa. In some embodiments, at least 20% of the mannan has a molecular weight between 10-40 kDa. In some embodiments, at least 20% of the mannan has a molecular weight between 10-80 kDa. In some embodiments, at least 20% of the mannan has a molecular weight between 10-160 kDa. In some embodiments, at least 20% of the mannan has a molecular weight between 10-320 kDa. In some embodiments, at least 20% of the mannan has a molecular weight between 20-40 kDa. In some embodiments, at least 20% of the mannan has a molecular weight between 20-80 kDa. In some embodiments, at least 20% of the mannan has a molecular weight between 20-160 kDa. In some embodiments, at least 20% of the mannan has a molecular weight between 20-320 kDa. In some embodiments, at least 20% of the mannan has a molecular weight between 40-80 kDa. In some embodiments, at least 20% of the mannan has a molecular weight between 40-160 kDa. In some embodiments, at least 20% of the mannan has a molecular weight between 40-320 kDa. In some embodiments, at least 20% of the mannan has a molecular weight between 80-160 kDa. In some embodiments, at least 20% of the mannan has a molecular weight between 80-320 kDa. In some embodiments, at least 20% of the mannan has a molecular weight between 160-320 kDa. In some embodiments, at least 20% of the mannan has a molecular weight between 160-640 kDa. In some embodiments, at least 20% of the mannan has a molecular weight between 160-1280 kDa. In some embodiments, at least 20% of the mannan has a molecular weight between 320-2560 kDa.

[0154] In some embodiments, at least 30% of the mannan has a molecular weight between 10-20 kDa. In some embodiments, at least 30% of the mannan has a molecular weight between 10-40 kDa. In some embodiments, at least 30% of the mannan has a molecular weight between 10-80 kDa. In some embodiments, at least 30% of the mannan has a molecular weight between 10-160 kDa. In some embodiments, at least 30% of the mannan has a molecular weight between 10-320 kDa. In some embodiments, at least 30% of the mannan has a molecular weight between 20-40 kDa. In some embodiments, at least 30% of the mannan has a molecular weight between 20-80 kDa. In some embodiments, at least 30% of the mannan has a molecular weight between 20-160 kDa. In some embodiments, at least 30% of the mannan has a molecular weight between 20-320 kDa. In some embodiments, at least 30% of the mannan has a molecular weight between 40-80 kDa. In some embodiments, at least 30% of the mannan has a molecular weight between 40-160 kDa. In some embodiments, at least 30% of the mannan has a molecular weight between 40-320 kDa. In some embodiments, at least 30% of the mannan has a molecular weight between 80-160 kDa. In some embodiments, at least 30% of the mannan has a molecular weight between 80-320 kDa. In some embodiments, at least 30% of the mannan has a molecular weight between 160-320 kDa. In some embodiments, at least 30% of the mannan has a molecular weight between 160-640 kDa. In some embodiments, at least 30% of the mannan has a molecular weight between 160-1280 kDa. In some embodiments, at least 30% of the mannan has a molecular weight between 320-2560 kDa.

[0155] In some embodiments, at least 40% of the mannan has a molecular weight between 10-20 kDa. In some embodiments, at least 40% of the mannan has a molecular weight between 10-40 kDa. In some embodiments, at least 40% of the mannan has a molecular weight between 10-80 kDa. In some embodiments, at least 40% of the soluble hexosan polysaccharide has a molecular weight between 10-160 kDa. In some embodiments, at least 40% of the soluble hexosan polysaccharide has a molecular weight between 10-320 kDa. In some embodiments, at least 40% of the mannan has a molecular weight between 20-40 kDa. In some embodiments, at least 40% of the mannan has a molecular weight between 20-80 kDa. In some embodiments, at least 40% of the mannan has a molecular weight between 20-160 kDa. In some embodiments, at least 40% of the mannan has a molecular weight between 20-320 kDa. In some embodiments, at least 40% of the mannan has a molecular weight between 40-80 kDa. In some embodiments, at least 40% of the mannan has a molecular weight between 40-160 kDa. In some embodiments, at least 40% of the mannan has a molecular weight between 40-320 kDa. In some embodiments, at least 40% of the mannan has a molecular weight between 80-160 kDa. In some embodiments, at least 40% of the mannan has a molecular weight between 80-320 kDa. In some embodiments, at least 40% of the mannan has a molecular weight between 160-320 kDa.

[0156] In some embodiments, at least 50% of the mannan has a molecular weight between 10-20 kDa. In some embodiments, at least 50% of the mannan has a molecular weight between 10-40 kDa. In some embodiments, at least 50% of the mannan has a molecular weight between 10-80 kDa. In some embodiments, at least 50% of the mannan has a molecular weight between 10-160 kDa. In some embodiments, at least 50% of the mannan has a molecular weight between 10-320 kDa. In some embodiments, at least 50% of the mannan has a molecular weight between 20-40 kDa. In some embodiments, at least 50% of the mannan has a molecular weight between 20-80 kDa. In some embodiments, at least 50% of the mannan has a molecular weight between 20-160 kDa. In some embodiments, at least 50% of the mannan has a molecular weight between 20-320 kDa. In some embodiments, at least 50% of the mannan has a molecular weight between 40-80 kDa. In some embodiments, at least 50% of the mannan has a molecular weight between 40-160 kDa. In some embodiments, at least 50% of the mannan has a molecular weight between 40-320 kDa. In some embodiments, at least 50% of the mannan has a molecular weight between 80-160 kDa. In some embodiments, at least 50% of the mannan has a molecular weight between 80-320 kDa. In some embodiments, at least 50% of the mannan has a molecular weight between 160-320 kDa. In some embodiments, at least 50% of the mannan has a molecular weight between 160-640 kDa. In some embodiments, at least 50% of the mannan has a molecular weight between 160-1280 kDa. In some embodiments, at least 50% of the mannan has a molecular weight between 320-2560 kDa.

[0157] In some embodiments, at least 60% of the mannan has a molecular weight between 10-20 kDa. In some embodiments, at least 60% of the mannan has a molecular weight between 10-40 kDa. In some embodiments, at least 60% of the mannan has a molecular weight between 10-80 kDa. In some embodiments, at least 60% of the mannan has a molecular weight between 10-160 kDa. In some embodiments, at least 60% of the mannan has a molecular weight between 10-320 kDa. In some embodiments, at least 60% of the mannan has a molecular weight between 20-40 kDa. In some embodiments, at least 60% of the mannan has a molecular weight between 20-80 kDa. In some embodiments, at least 60% of the mannan has a molecular weight between 20-160 kDa. In some embodiments, at least 60% of the mannan has a molecular weight between 20-320 kDa. In some embodiments, at least 60% of the mannan has a molecular weight between 40-80 kDa. In some embodiments, at least 60% of the mannan has a molecular weight between 40-160 kDa. In some embodiments, at least 60% of the mannan has a molecular weight between 40-320 kDa. In some embodiments, at least 60% of the mannan has a molecular weight between 80-160 kDa. In some embodiments, at least 60% of the mannan has a molecular weight between 80-320 kDa. In some embodiments, at least 60% of the mannan has a molecular weight between 160-320 kDa. In some embodiments, at least 60% of the mannan has a molecular weight between 160-640 kDa. In some embodiments, at least 60% of the mannan has a molecular weight between 160-1280 kDa. In some embodiments, at least 60% of the mannan has a molecular weight between 320-2560 kDa.

[0158]

[0159] In some embodiments, at least 70% of the mannan has a molecular weight between 10-20 kDa. In some embodiments, at least 70% of the mannan has a molecular weight between 10-40 kDa. In some embodiments, at least 70% of the mannan has a molecular weight between 10-80 kDa. In some embodiments, at least 70% of the mannan has a molecular weight between 10-160 kDa. In some embodiments, at least 70% of the mannan has a molecular weight between 10-320 kDa. In some embodiments, at least 70% of the mannan has a molecular weight between 20-40 kDa. In some embodiments, at least 70% of the mannan has a molecular weight between 20-80 kDa. In some embodiments, at least 70% of the mannan has a molecular weight between 20-160 kDa. In some embodiments, at least 70% of the mannan has a molecular weight between 20-320 kDa. In some embodiments, at least 70% of the mannan has a molecular weight between 40-80 kDa. In some embodiments, at least 70% of the mannan has a molecular weight between 40-160 kDa. In some embodiments, at least 70% of the mannan has a molecular weight between 40-320 kDa. In some embodiments, at least 70% of the mannan has a molecular weight between 80-160 kDa. In some embodiments, at least 70% of the mannan has a molecular weight between 80-320 kDa. In some embodiments, at least 70% of the mannan has a molecular weight between 160-320 kDa. In some embodiments, at least 70% of the mannan has a molecular weight between 160-640 kDa. In some embodiments, at least 70% of the mannan has a molecular weight between 160-1280 kDa. In some embodiments, at least 70% of the mannan has a molecular weight between 320-2560 kDa.

[0160] In some embodiments, at least 80% of the mannan has a molecular weight between 10-20 kDa. In some embodiments, at least 80% of the mannan has a molecular weight between 10-40 kDa. In some embodiments, at least 80% of the mannan has a molecular weight between 10-80 kDa. In some embodiments, at least 80% of the mannan has a molecular weight between 10-160 kDa. In some embodiments, at least 80% of the mannan has a molecular weight between 10-320 kDa. In some embodiments, at least 80% of the mannan has a molecular weight between 20-40 kDa. In some embodiments, at least 80% of the mannan has a molecular weight between 20-80 kDa. In some embodiments, at least 80% of the mannan has a molecular weight between 20-160 kDa. In some embodiments, at least 80% of the mannan has a molecular weight between 20-320 kDa. In some embodiments, at least 80% of the mannan has a molecular weight between 40-80 kDa. In some embodiments, at least 80% of the mannan has a molecular weight between 40-160 kDa. In some embodiments, at least 80% of the mannan has a molecular weight between 40-320 kDa. In some embodiments, at least 80% of the mannan has a molecular weight between 80-160 kDa. In some embodiments, at least 80% of the mannan has a molecular weight between 80-320 kDa. In some embodiments, at least 80% of the mannan has a molecular weight between 160-320 kDa. In some embodiments, at least 80% of the mannan has a molecular weight between 160-640 kDa. In some embodiments, at least 80% of the mannan has a molecular weight between 160-1280 kDa. In some embodiments, at least 80% of the mannan has a molecular weight between 320-2560 kDa.

[0161] In some embodiments, at least 90% of the mannan has a molecular weight between 10-20 kDa. In some embodiments, at least 90% of the mannan has a molecular weight between 10-40 kDa. In some embodiments, at least 90% of the mannan has a molecular weight between 10-80 kDa. In some embodiments, at least 90% of the mannan has a molecular weight between 10-160 kDa. In some embodiments, at least 90% of the mannan has a molecular weight between 10-320 kDa. In some embodiments, at least 90% of the mannan has a molecular weight between 20-40 kDa. In some embodiments, at least 90% of the mannan has a molecular weight between 20-80 kDa. In some embodiments, at least 90% of the mannan has a molecular weight between 20-160 kDa. In some embodiments, at least 90% of the mannan has a molecular weight between 20-320 kDa. In some embodiments, at least 90% of the mannan has a molecular weight between 40-80 kDa. In some embodiments, at least 90% of the mannan has a molecular weight between 40-160 kDa. In some embodiments, at least 90% of the mannan has a molecular weight between 40-320 kDa. In some embodiments, at least 90% of the mannan has a molecular weight between 80-160 kDa. In some embodiments, at least 90% of the mannan has a molecular weight between 80-320 kDa. In some embodiments, at least 90% of the mannan has a molecular weight between 160-320 kDa. In some embodiments, at least 90% of the mannan has a molecular weight between 160-640 kDa. In some embodiments, at least 90% of the mannan has a molecular weight between 160-1280 kDa. In some embodiments, at least 90% of the mannan has a molecular weight between 320-2560 kDa.

[0162] In some embodiments, at least 10% of the mixed-linkage glucan has a molecular weight between 10-20 kDa. In some embodiments, at least 10% of the mixed-linkage glucan has a molecular weight between 10-40 kDa. In some embodiments, at least 10% of the mixed-linkage glucan has a molecular weight between 10-80 kDa. In some embodiments, at least 10% of the mixed-linkage glucan has a molecular weight between 10-160 kDa. In some embodiments, at least 10% of the mixed-linkage glucan has a molecular weight between 10-320 kDa. In some embodiments, at least 10% of the mixed-linkage glucan has a molecular weight between 20-40 kDa. In some embodiments, at least 10% of the mixed-linkage glucan has a molecular weight between 20-80 kDa. In some embodiments, at least 10% of the mixed-linkage glucan has a molecular weight between 20-160 kDa. In some embodiments, at least 10% of the mixed-linkage glucan has a molecular weight between 20-320 kDa. In some embodiments, at least 10% of the mixed-linkage glucan has a molecular weight between 40-80 kDa. In some embodiments, at least 10% of the mixed-linkage glucan has a molecular weight between 40-160 kDa. In some embodiments, at least 10% of the mixed-linkage glucan has a molecular weight between 40-320 kDa. In some embodiments, at least 10% of the mixed-linkage glucan has a molecular weight between 80-160 kDa. In some embodiments, at least 10% of the mixed-linkage glucan has a molecular weight between 80-320 kDa. In some embodiments, at least 10% of the mixed-linkage glucan has a molecular weight between 160-320 kDa. In some embodiments, at least 10% of the mixed-linkage glucan has a molecular weight between 160-640 kDa. In some embodiments, at least 10% of the mixed-linkage glucan has a molecular weight between 160-1280 kDa. In some embodiments, at least 10% of the mixed-linkage glucan has a molecular weight between 320-2560 kDa.

[0163] In some embodiments, at least 20% of the mixed-linkage glucan has a molecular weight between 10-20 kDa. In some embodiments, at least 20% of the mixed-linkage glucan has a molecular weight between 10-40 kDa. In some embodiments, at least 20% of the mixed-linkage glucan has a molecular weight between 10-80 kDa. In some embodiments, at least 20% of the mixed-linkage glucan has a molecular weight between 10-160 kDa. In some embodiments, at least 20% of the mixed-linkage glucan has a molecular weight between 10-320 kDa. In some embodiments, at least 20% of the mixed-linkage glucan has a molecular weight between 20-40 kDa. In some embodiments, at least 20% of the mixed-linkage glucan has a molecular weight between 20-80 kDa. In some embodiments, at least 20% of the mixed-linkage glucan has a molecular weight between 20-160 kDa. In some embodiments, at least 20% of the mixed-linkage glucan has a molecular weight between 20-320 kDa. In some embodiments, at least 20% of the mixed-linkage glucan has a molecular weight between 40-80 kDa. In some embodiments, at least 20% of the mixed-linkage glucan has a molecular weight between 40-160 kDa. In some embodiments, at least 20% of the mixed-linkage glucan has a molecular weight between 40-320 kDa. In some embodiments, at least 20% of the mixed-linkage glucan has a molecular weight between 80-160 kDa. In some embodiments, at least 20% of the mixed-linkage glucan has a molecular weight between 80-320 kDa. In some embodiments, at least 20% of the mixed-linkage glucan has a molecular weight between 160-320 kDa. In some embodiments, at least 20% of the mixed-linkage glucan has a molecular weight between 160-640 kDa. In some embodiments, at least 20% of the mixed-linkage glucan has a molecular weight between 160-1280 kDa. In some embodiments, at least 20% of the mixed-linkage glucan has a molecular weight between 320-2560 kDa.

[0164] In some embodiments, at least 30% of the mixed-linkage glucan has a molecular weight between 10-20 kDa. In some embodiments, at least 30% of the mixed-linkage glucan has a molecular weight between 10-40 kDa. In some embodiments, at least 30% of the mixed-linkage glucan has a molecular weight between 10-80 kDa. In some embodiments, at least 30% of the mixed-linkage glucan has a molecular weight between 10-160 kDa. In some embodiments, at least 30% of the mixed-linkage glucan has a molecular weight between 10-320 kDa. In some embodiments, at least 30% of the mixed-linkage glucan has a molecular weight between 20-40 kDa. In some embodiments, at least 30% of the mixed-linkage glucan has a molecular weight between 20-80 kDa. In some embodiments, at least 30% of the mixed-linkage glucan has a molecular weight between 20-160 kDa. In some embodiments, at least 30% of the mixed-linkage glucan has a molecular weight between 20-320 kDa. In some embodiments, at least 30% of the mixed-linkage glucan has a molecular weight between 40-80 kDa. In some embodiments, at least 30% of the mixed-linkage glucan has a molecular weight between 40-160 kDa. In some embodiments, at least 30% of the mixed-linkage glucan has a molecular weight between 40-320 kDa. In some embodiments, at least 30% of the mixed-linkage glucan has a molecular weight between 80-160 kDa. In some embodiments, at least 30% of the mixed-linkage glucan has a molecular weight between 80-320 kDa. In some embodiments, at least 30% of the mixed-linkage glucan has a molecular weight between 160-320 kDa. In some embodiments, at least 30% of the mixed-linkage glucan has a molecular weight between 160-640 kDa. In some embodiments, at least 30% of the mixed-linkage glucan has a molecular weight between 160-1280 kDa. In some embodiments, at least 30% of the mixed-linkage glucan has a molecular weight between 320-2560 kDa.

[0165] In some embodiments, at least 40% of the mixed-linkage glucan has a molecular weight between 10-20 kDa. In some embodiments, at least 40% of the mixed-linkage glucan has a molecular weight between 10-40 kDa. In some embodiments, at least 40% of the mixed-linkage glucan has a molecular weight between 10-80 kDa. In some embodiments, at least 40% of the mixed-linkage glucan has a molecular weight between 10-160 kDa. In some embodiments, at least 40% of the mixed-linkage glucan has a molecular weight between 10-320 kDa. In some embodiments, at least 40% of the mixed-linkage glucan has a molecular weight between 20-40 kDa. In some embodiments, at least 40% of the mixed-linkage glucan has a molecular weight between 20-80 kDa. In some embodiments, at least 40% of the mixed-linkage glucan has a molecular weight between 20-160 kDa. In some embodiments, at least 40% of the mixed-linkage glucan has a molecular weight between 20-320 kDa. In some embodiments, at least 40% of the mixed-linkage glucan has a molecular weight between 40-80 kDa. In some embodiments, at least 40% of the mixed-linkage glucan has a molecular weight between 40-160 kDa. In some embodiments, at least 40% of the mixed-linkage glucan has a molecular weight between 40-320 kDa. In some embodiments, at least 40% of the mixed-linkage glucan has a molecular weight between 80-160 kDa. In some embodiments, at least 40% of the mixed-linkage glucan has a molecular weight between 80-320 kDa. In some embodiments, at least 40% of the mixed-linkage glucan has a molecular weight between 160-320 kDa. In some embodiments, at least 40% of the mixed-linkage glucan has a molecular weight between 160-640 kDa. In some embodiments, at least 40% of the mixed-linkage glucan has a molecular weight between 160-1280 kDa. In some embodiments, at least 40% of the mixed-linkage glucan has a molecular weight between 320-2560 kDa.

[0166] In some embodiments, at least 50% of the mixed-linkage glucan has a molecular weight between 10-20 kDa. In some embodiments, at least 50% of the mixed-linkage glucan has a molecular weight between 10-40 kDa. In some embodiments, at least 50% of the mixed-linkage glucan has a molecular weight between 10-80 kDa. In some embodiments, at least 50% of the mixed-linkage glucan has a molecular weight between 10-160 kDa. In some embodiments, at least 50% of the mixed-linkage glucan has a molecular weight between 10-320 kDa. In some embodiments, at least 50% of the mixed-linkage glucan has a molecular weight between 20-40 kDa. In some embodiments, at least 50% of the mixed-linkage glucan has a molecular weight between 20-80 kDa. In some embodiments, at least 50% of the mixed-linkage glucan has a molecular weight between 20-160 kDa. In some embodiments, at least 50% of the mixed-linkage glucan has a molecular weight between 20-320 kDa. In some embodiments, at least 50% of the mixed-linkage glucan has a molecular weight between 40-80 kDa. In some embodiments, at least 50% of the mixed-linkage glucan has a molecular weight between 40-160 kDa. In some embodiments, at least 50% of the mixed-linkage glucan has a molecular weight between 40-320 kDa. In some embodiments, at least 50% of the mixed-linkage glucan has a molecular weight between 80-160 kDa. In some embodiments, at least 50% of the mixed-linkage glucan has a molecular weight between 80-320 kDa. In some embodiments, at least 50% of the mixed-linkage glucan has a molecular weight between 160-320 kDa. In some embodiments, at least 50% of the mixed-linkage glucan has a molecular weight between 160-640 kDa. In some embodiments, at least 50% of the mixed-linkage glucan has a molecular weight between 160-1280 kDa. In some embodiments, at least 50% of the mixed-linkage glucan has a molecular weight between 320-2560 kDa.

[0167] In some embodiments, at least 60% of the mixed-linkage glucan has a molecular weight between 10-20 kDa. In some embodiments, at least 60% of the mixed-linkage glucan has a molecular weight between 10-40 kDa. In some embodiments, at least 60% of the mixed-linkage glucan has a molecular weight between 10-80 kDa. In some embodiments, at least 60% of the mixed-linkage glucan has a molecular weight between 10-160 kDa. In some embodiments, at least 60% of the mixed-linkage glucan has a molecular weight between 10-320 kDa. In some embodiments, at least 60% of the mixed-linkage glucan has a molecular weight between 20-40 kDa. In some embodiments, at least 60% of the mixed-linkage glucan has a molecular weight between 20-80 kDa. In some embodiments, at least 60% of the mixed-linkage glucan has a molecular weight between 20-160 kDa. In some embodiments, at least 60% of the mixed-linkage glucan has a molecular weight between 20-320 kDa. In some embodiments, at least 60% of the mixed-linkage glucan has a molecular weight between 40-80 kDa. In some embodiments, at least 60% of the mixed-linkage glucan has a molecular weight between 40-160 kDa. In some embodiments, at least 60% of the mixed-linkage glucan has a molecular weight between 40-320 kDa. In some embodiments, at least 60% of the mixed-linkage glucan has a molecular weight between 80-160 kDa. In some embodiments, at least 60% of the mixed-linkage glucan has a molecular weight between 80-320 kDa. In some embodiments, at least 60% of the mixed-linkage glucan has a molecular weight between 160-320 kDa. In some embodiments, at least 60% of the mixed-linkage glucan has a molecular weight between 160-640 kDa. In some embodiments, at least 60% of the mixed-linkage glucan has a molecular weight between 160-1280 kDa. In some embodiments, at least 60% of the mixed-linkage glucan has a molecular weight between 320-2560 kDa.

[0168] In some embodiments, at least 70% of the mixed-linkage glucan has a molecular weight between 10-20 kDa. In some embodiments, at least 70% of the mixed-linkage glucan has a molecular weight between 10-40 kDa. In some embodiments, at least 70% of the mixed-linkage glucan has a molecular weight between 10-80 kDa. In some embodiments, at least 70% of the mixed-linkage glucan has a molecular weight between 10-160 kDa. In some embodiments, at least 70% of the mixed-linkage glucan has a molecular weight between 10-320 kDa. In some embodiments, at least 70% of the mixed-linkage glucan has a molecular weight between 20-40 kDa. In some embodiments, at least 70% of the mixed-linkage glucan has a molecular weight between 20-80 kDa. In some embodiments, at least 70% of the mixed-linkage glucan has a molecular weight between 20-160 kDa. In some embodiments, at least 70% of the mixed-linkage glucan has a molecular weight between 20-320 kDa. In some embodiments, at least 70% of the mixed-linkage glucan has a molecular weight between 40-80 kDa. In some embodiments, at least 70% of the mixed-linkage glucan has a molecular weight between 40-160 kDa. In some embodiments, at least 70% of the mixed-linkage glucan has a molecular weight between 40-320 kDa. In some embodiments, at least 70% of the mixed-linkage glucan has a molecular weight between 80-160 kDa. In some embodiments, at least 70% of the mixed-linkage glucan has a molecular weight between 80-320 kDa. In some embodiments, at least 70% of the mixed-linkage glucan has a molecular weight between 160-320 kDa. In some embodiments, at least 70% of the mixed-linkage glucan has a molecular weight between 160-640 kDa. In some embodiments, at least 70% of the mixed-linkage glucan has a molecular weight between 160-1280 kDa. In some embodiments, at least 70% of the mixed-linkage glucan has a molecular weight between 320-2560 kDa.

[0169] In some embodiments, at least 80% of the mixed-linkage glucan has a molecular weight between 10-20 kDa. In some embodiments, at least 80% of the mixed-linkage glucan has a molecular weight between 10-40 kDa. In some embodiments, at least 80% of the mixed-linkage glucan has a molecular weight between 10-80 kDa. In some embodiments, at least 80% of the mixed-linkage glucan has a molecular weight between 10-160 kDa. In some embodiments, at least 80% of the mixed-linkage glucan has a molecular weight between 10-320 kDa. In some embodiments, at least 80% of the mixed-linkage glucan has a molecular weight between 20-40 kDa. In some embodiments, at least 80% of the mixed-linkage glucan has a molecular weight between 20-80 kDa. In some embodiments, at least 80% of the mixed-linkage glucan has a molecular weight between 20-160 kDa. In some embodiments, at least 80% of the mixed-linkage glucan has a molecular weight between 20-320 kDa. In some embodiments, at least 80% of the mixed-linkage glucan has a molecular weight between 40-80 kDa. In some embodiments, at least 80% of the mixed-linkage glucan has a molecular weight between 40-160 kDa. In some embodiments, at least 80% of the mixed-linkage glucan has a molecular weight between 40-320 kDa. In some embodiments, at least 80% of the mixed-linkage glucan has a molecular weight between 80-160 kDa. In some embodiments, at least 80% of the mixed-linkage glucan has a molecular weight between 80-320 kDa. In some embodiments, at least 80% of the mixed-linkage glucan has a molecular weight between 160-320 kDa. In some embodiments, at least 80% of the mixed-linkage glucan has a molecular weight between 160-640 kDa. In some embodiments, at least 80% of the mixed-linkage glucan has a molecular weight between 160-1280 kDa. In some embodiments, at least 80% of the mixed-linkage glucan has a molecular weight between 320-2560 kDa.

[0170] In some embodiments, at least 90% of the mixed-linkage glucan has a molecular weight between 10-20 kDa. In some embodiments, at least 90% of the mixed-linkage glucan has a molecular weight between 10-40 kDa. In some embodiments, at least 90% of the mixed-linkage glucan has a molecular weight between 10-80 kDa. In some embodiments, at least 90% of the mixed-linkage glucan has a molecular weight between 10-160 kDa. In some embodiments, at least 90% of the mixed-linkage glucan has a molecular weight between 10-320 kDa. In some embodiments, at least 90% of the mixed-linkage glucan has a molecular weight between 20-40 kDa. In some embodiments, at least 90% of the mixed-linkage glucan has a molecular weight between 20-80 kDa. In some embodiments, at least 90% of the mixed-linkage glucan has a molecular weight between 20-160 kDa. In some embodiments, at least 90% of the mixed-linkage glucan has a molecular weight between 20-320 kDa. In some embodiments, at least 90% of the mixed-linkage glucan has a molecular weight between 40-80 kDa. In some embodiments, at least 90% of the mixed-linkage glucan has a molecular weight between 40-160 kDa. In some embodiments, at least 90% of the mixed-linkage glucan has a molecular weight between 40-320 kDa. In some embodiments, at least 90% of the mixed-linkage glucan has a molecular weight between 80-160 kDa. In some embodiments, at least 90% of the mixed-linkage glucan has a molecular weight between 80-320 kDa. In some embodiments, at least 90% of the mixed-linkage glucan has a molecular weight between 160-320 kDa. In some embodiments, at least 90% of the mixed-linkage glucan has a molecular weight between 160-640 kDa. In some embodiments, at least 90% of the mixed-linkage glucan has a molecular weight between 160-1280 kDa. In some embodiments, at least 90% of the mixed-linkage glucan has a molecular weight between 320-2560 kDa.

[0171] In some embodiments, at least 10% of the xyloglucan has a molecular weight between 10- 20 kDa. In some embodiments, at least 10% of the xyloglucan has a molecular weight between 10- 40 kDa. In some embodiments, at least 10% of the xyloglucan has a molecular weight between 10- 80 kDa. In some embodiments, at least 10% of the xyloglucan has a molecular weight between 10- 160 kDa. In some embodiments, at least 10% of the xyloglucan has a molecular weight between 10-320 kDa. In some embodiments, at least 10% of the xyloglucan has a molecular weight between 20-40 kDa. In some embodiments, at least 10% of the xyloglucan has a molecular weight between 20-80 kDa. In some embodiments, at least 10% of the xyloglucan has a molecular weight between 20-160 kDa. In some embodiments, at least 10% of the xyloglucan has a molecular weight between 20-320 kDa. In some embodiments, at least 10% of the xyloglucan has a molecular weight between 40-80 kDa. In some embodiments, at least 10% of the xyloglucan has a molecular weight between 40-160 kDa. In some embodiments, at least 10% of the xyloglucan has a molecular weight between 40-320 kDa. In some embodiments, at least 10% of the xyloglucan has a molecular weight between 80-160 kDa. In some embodiments, at least 10% of the xyloglucan has a molecular weight between 80-320 kDa. In some embodiments, at least 10% of the xyloglucan has a molecular weight between 160-320 kDa. In some embodiments, at least 10% of the xyloglucan has a molecular weight between 160-640 kDa. In some embodiments, at least 10% of the xyloglucan has a molecular weight between 160-1280 kDa. In some embodiments, at least 10% of the xyloglucan has a molecular weight between 320-2560 kDa.

[0172] In some embodiments, at least 20% of the xyloglucan has a molecular weight between 10- 20 kDa. In some embodiments, at least 20% of the xyloglucan has a molecular weight between 10- 40 kDa. In some embodiments, at least 20% of the xyloglucan has a molecular weight between 10- 80 kDa. In some embodiments, at least 20% of the xyloglucan has a molecular weight between 10- 160 kDa. In some embodiments, at least 20% of the xyloglucan has a molecular weight between 10-320 kDa. In some embodiments, at least 20% of the xyloglucan has a molecular weight between 20-40 kDa. In some embodiments, at least 20% of the xyloglucan has a molecular weight between 20-80 kDa. In some embodiments, at least 20% of the xyloglucan has a molecular weight between 20-160 kDa. In some embodiments, at least 20% of the xyloglucan has a molecular weight between 20-320 kDa. In some embodiments, at least 20% of the xyloglucan has a molecular weight between 40-80 kDa. In some embodiments, at least 20% of the xyloglucan has a molecular weight between 40-160 kDa. In some embodiments, at least 20% of the xyloglucan has a molecular weight between 40-320 kDa. In some embodiments, at least 20% of the xyloglucan has a molecular weight between 80-160 kDa. In some embodiments, at least 20% of the xyloglucan has a molecular weight between 80-320 kDa. In some embodiments, at least 20% of the xyloglucan has a molecular weight between 160-320 kDa. In some embodiments, at least 20% of the xyloglucan has a molecular weight between 160-640 kDa. In some embodiments, at least 20% of the xyloglucan has a molecular weight between 160-1280 kDa. In some embodiments, at least 20% of the xyloglucan has a molecular weight between 320-2560 kDa.

[0173] In some embodiments, at least 30% of the xyloglucan has a molecular weight between 10- 20 kDa. In some embodiments, at least 30% of the xyloglucan has a molecular weight between 10- 40 kDa. In some embodiments, at least 30% of the xyloglucan has a molecular weight between 10- 80 kDa. In some embodiments, at least 30% of the xyloglucan has a molecular weight between 10- 160 kDa. In some embodiments, at least 30% of the xyloglucan has a molecular weight between 10-320 kDa. In some embodiments, at least 30% of the xyloglucan has a molecular weight between 20-40 kDa. In some embodiments, at least 30% of the xyloglucan has a molecular weight between 20-80 kDa. In some embodiments, at least 30% of the xyloglucan has a molecular weight between 20-160 kDa. In some embodiments, at least 30% of the xyloglucan has a molecular weight between 20-320 kDa. In some embodiments, at least 30% of the xyloglucan has a molecular weight between 40-80 kDa. In some embodiments, at least 30% of the xyloglucan has a molecular weight between 40-160 kDa. In some embodiments, at least 30% of the xyloglucan has a molecular weight between 40-320 kDa. In some embodiments, at least 30% of the xyloglucan has a molecular weight between 80-160 kDa. In some embodiments, at least 30% of the xyloglucan has a molecular weight between 80-320 kDa. In some embodiments, at least 30% of the xyloglucan has a molecular weight between 160-320 kDa. In some embodiments, at least 30% of the xyloglucan has a molecular weight between 160-640 kDa. In some embodiments, at least 30% of the xyloglucan has a molecular weight between 160-1280 kDa. In some embodiments, at least 30% of the xyloglucan has a molecular weight between 320-2560 kDa. [0174] In some embodiments, at least 40% of the xyloglucan has a molecular weight between 10- 20 kDa. In some embodiments, at least 40% of the xyloglucan has a molecular weight between 10-

40 kDa. In some embodiments, at least 40% of the xyloglucan has a molecular weight between 10-

80 kDa. In some embodiments, at least 40% of the xyloglucan has a molecular weight between 10-

160 kDa. In some embodiments, at least 40% of the xyloglucan has a molecular weight between 10-320 kDa. In some embodiments, at least 40% of the xyloglucan has a molecular weight between 20-40 kDa. In some embodiments, at least 40% of the xyloglucan has a molecular weight between 20-80 kDa. In some embodiments, at least 40% of the xyloglucan has a molecular weight between 20-160 kDa. In some embodiments, at least 40% of the xyloglucan has a molecular weight between 20-320 kDa. In some embodiments, at least 40% of the xyloglucan has a molecular weight between 40-80 kDa. In some embodiments, at least 40% of the xyloglucan has a molecular weight between 40-160 kDa. In some embodiments, at least 40% of the xyloglucan has a molecular weight between 40-320 kDa. In some embodiments, at least 40% of the xyloglucan has a molecular weight between 80-160 kDa. In some embodiments, at least 40% of the xyloglucan has a molecular weight between 80-320 kDa. In some embodiments, at least 40% of the xyloglucan has a molecular weight between 160-320 kDa. In some embodiments, at least 40% of the xyloglucan has a molecular weight between 160-640 kDa. In some embodiments, at least 40% of the xyloglucan has a molecular weight between 160-1280 kDa. In some embodiments, at least 40% of the xyloglucan has a molecular weight between 320-2560 kDa.

[0175] In some embodiments, at least 50% of the xyloglucan has a molecular weight between 10- 20 kDa. In some embodiments, at least 50% of the xyloglucan has a molecular weight between 10-

40 kDa. In some embodiments, at least 50% of the xyloglucan has a molecular weight between 10-

80 kDa. In some embodiments, at least 50% of the xyloglucan has a molecular weight between 10-

160 kDa. In some embodiments, at least 50% of the xyloglucan has a molecular weight between 10-320 kDa. In some embodiments, at least 50% of the xyloglucan has a molecular weight between 20-40 kDa. In some embodiments, at least 50% of the xyloglucan has a molecular weight between 20-80 kDa. In some embodiments, at least 50% of the xyloglucan has a molecular weight between 20-160 kDa. In some embodiments, at least 50% of the xyloglucan has a molecular weight between 20-320 kDa. In some embodiments, at least 50% of the xyloglucan has a molecular weight between 40-80 kDa. In some embodiments, at least 50% of the xyloglucan has a molecular weight between 40-160 kDa. In some embodiments, at least 50% of the xyloglucan has a molecular weight between 40-320 kDa. In some embodiments, at least 50% of the xyloglucan has a molecular weight between 80-160 kDa. In some embodiments, at least 50% of the xyloglucan has a molecular weight between 80-320 kDa. In some embodiments, at least 50% of the xyloglucan has a molecular weight between 160-320 kDa. In some embodiments, at least 50% of the xyloglucan has a molecular weight between 160-640 kDa. In some embodiments, at least 50% of the xyloglucan has a molecular weight between 160-1280 kDa. In some embodiments, at least 50% of the xyloglucan has a molecular weight between 320-2560 kDa.

[0176] In some embodiments, at least 60% of the xyloglucan has a molecular weight between 10- 20 kDa. In some embodiments, at least 60% of the xyloglucan has a molecular weight between 10-

40 kDa. In some embodiments, at least 60% of the xyloglucan has a molecular weight between 10-

80 kDa. In some embodiments, at least 60% of the xyloglucan has a molecular weight between 10-

160 kDa. In some embodiments, at least 60% of the xyloglucan has a molecular weight between 10-320 kDa. In some embodiments, at least 60% of the xyloglucan has a molecular weight between 20-40 kDa. In some embodiments, at least 60% of the xyloglucan has a molecular weight between 20-80 kDa. In some embodiments, at least 60% of the xyloglucan has a molecular weight between 20-160 kDa. In some embodiments, at least 60% of the xyloglucan has a molecular weight between 20-320 kDa. In some embodiments, at least 60% of the xyloglucan has a molecular weight between 40-80 kDa. In some embodiments, at least 60% of the xyloglucan has a molecular weight between 40-160 kDa. In some embodiments, at least 60% of the xyloglucan has a molecular weight between 40-320 kDa. In some embodiments, at least 60% of the xyloglucan has a molecular weight between 80-160 kDa. In some embodiments, at least 60% of the xyloglucan has a molecular weight between 80-320 kDa. In some embodiments, at least 60% of the xyloglucan has a molecular weight between 160-320 kDa. In some embodiments, at least 60% of the xyloglucan has a molecular weight between 160-640 kDa. In some embodiments, at least 60% of the xyloglucan has a molecular weight between 160-1280 kDa. In some embodiments, at least 60% of the xyloglucan has a molecular weight between 320-2560 kDa.

[0177] In some embodiments, at least 70% of the xyloglucan has a molecular weight between 10- 20 kDa. In some embodiments, at least 70% of the xyloglucan has a molecular weight between 10-

40 kDa. In some embodiments, at least 70% of the xyloglucan has a molecular weight between 10-

80 kDa. In some embodiments, at least 70% of the xyloglucan has a molecular weight between 10-

160 kDa. In some embodiments, at least 70% of the xyloglucan has a molecular weight between 10-320 kDa. In some embodiments, at least 70% of the xyloglucan has a molecular weight between 20-40 kDa. In some embodiments, at least 70% of the xyloglucan has a molecular weight between 20-80 kDa. In some embodiments, at least 70% of the xyloglucan has a molecular weight between 20-160 kDa. In some embodiments, at least 70% of the xyloglucan has a molecular weight between 20-320 kDa. In some embodiments, at least 70% of the xyloglucan has a molecular weight between 40-80 kDa. In some embodiments, at least 70% of the xyloglucan has a molecular weight between 40-160 kDa. In some embodiments, at least 70% of the xyloglucan has a molecular weight between 40-320 kDa. In some embodiments, at least 70% of the xyloglucan has a molecular weight between 80-160 kDa. In some embodiments, at least 70% of the xyloglucan has a molecular weight between 80-320 kDa. In some embodiments, at least 70% of the xyloglucan has a molecular weight between 160-320 kDa. In some embodiments, at least 70% of the xyloglucan has a molecular weight between 160-640 kDa. In some embodiments, at least 70% of the xyloglucan has a molecular weight between 160-1280 kDa. In some embodiments, at least 70% of the xyloglucan has a molecular weight between 320-2560 kDa.

[0178] In some embodiments, at least 80% of the xyloglucan has a molecular weight between 10- 20 kDa. In some embodiments, at least 80% of the xyloglucan has a molecular weight between 10-

40 kDa. In some embodiments, at least 80% of the xyloglucan has a molecular weight between 10-

80 kDa. In some embodiments, at least 80% of the xyloglucan has a molecular weight between 10-

160 kDa. In some embodiments, at least 80% of the xyloglucan has a molecular weight between 10-320 kDa. In some embodiments, at least 80% of the xyloglucan has a molecular weight between 20-40 kDa. In some embodiments, at least 80% of the xyloglucan has a molecular weight between 20-80 kDa. In some embodiments, at least 80% of the xyloglucan has a molecular weight between 20-160 kDa. In some embodiments, at least 80% of the xyloglucan has a molecular weight between 20-320 kDa. In some embodiments, at least 80% of the xyloglucan has a molecular weight between 40-80 kDa. In some embodiments, at least 80% of the xyloglucan has a molecular weight between 40-160 kDa. In some embodiments, at least 80% of the xyloglucan has a molecular weight between 40-320 kDa. In some embodiments, at least 80% of the xyloglucan has a molecular weight between 80-160 kDa. In some embodiments, at least 80% of the xyloglucan has a molecular weight between 80-320 kDa. In some embodiments, at least 80% of the xyloglucan has a molecular weight between 160-320 kDa. In some embodiments, at least 80% of the xyloglucan has a molecular weight between 160-640 kDa. In some embodiments, at least 80% of the xyloglucan has a molecular weight between 160-1280 kDa. In some embodiments, at least 80% of the xyloglucan has a molecular weight between 320-2560 kDa.

[0179] In some embodiments, at least 90% of the xyloglucan has a molecular weight between 10- 20 kDa. In some embodiments, at least 90% of the xyloglucan has a molecular weight between 10-

40 kDa. In some embodiments, at least 90% of the xyloglucan has a molecular weight between 10-

80 kDa. In some embodiments, at least 90% of the xyloglucan has a molecular weight between 10- 160 kDa. In some embodiments, at least 90% of the xyloglucan has a molecular weight between 10-320 kDa. In some embodiments, at least 90% of the xyloglucan has a molecular weight between 20-40 kDa. In some embodiments, at least 90% of the xyloglucan has a molecular weight between 20-80 kDa. In some embodiments, at least 90% of the xyloglucan has a molecular weight between 20-160 kDa. In some embodiments, at least 90% of the xyloglucan has a molecular weight between 20-320 kDa. In some embodiments, at least 90% of the xyloglucan has a molecular weight between 40-80 kDa. In some embodiments, at least 90% of the xyloglucan has a molecular weight between 40-160 kDa. In some embodiments, at least 90% of the xyloglucan has a molecular weight between 40-320 kDa. In some embodiments, at least 90% of the xyloglucan has a molecular weight between 80-160 kDa. In some embodiments, at least 90% of the xyloglucan has a molecular weight between 80-320 kDa. In some embodiments, at least 90% of the xyloglucan has a molecular weight between 160-320 kDa. In some embodiments, at least 90% of the xyloglucan has a molecular weight between 160-640 kDa. In some embodiments, at least 90% of the xyloglucan has a molecular weight between 160-1280 kDa. In some embodiments, at least 90% of the xyloglucan has a molecular weight between 320-2560 kDa.

[0180] In some embodiments, at least 10% of the pectin has a molecular weight between 10-20 kDa. In some embodiments, at least 10% of the pectin has a molecular weight between 10-40 kDa. In some embodiments, at least 10% of the pectin has a molecular weight between 10-80 kDa. In some embodiments, at least 10% of the pectin has a molecular weight between 10-160 kDa. In some embodiments, at least 10% of the pectin has a molecular weight between 10-320 kDa. In some embodiments, at least 10% of the pectin has a molecular weight between 20-40 kDa. In some embodiments, at least 10% of the pectin has a molecular weight between 20-80 kDa. In some embodiments, at least 10% of the pectin has a molecular weight between 20-160 kDa. In some embodiments, at least 10% of the pectin has a molecular weight between 20-320 kDa. In some embodiments, at least 10% of the pectin has a molecular weight between 40-80 kDa. In some embodiments, at least 10% of the pectin has a molecular weight between 40-160 kDa. In some embodiments, at least 10% of the pectin has a molecular weight between 40-320 kDa. In some embodiments, at least 10% of the pectin has a molecular weight between 80-160 kDa. In some embodiments, at least 10% of the pectin has a molecular weight between 80-320 kDa. In some embodiments, at least 10% of the pectin has a molecular weight between 160-320 kDa. In some embodiments, at least 10% of the pectin has a molecular weight between 160-640 kDa. In some embodiments, at least 10% of the pectin has a molecular weight between 160-1280 kDa. In some embodiments, at least 10% of the pectin has a molecular weight between 320-2560 kDa. [0181] In some embodiments, at least 20% of the pectin has a molecular weight between 10-20 kDa. In some embodiments, at least 20% of the pectin has a molecular weight between 10-40 kDa. In some embodiments, at least 20% of the pectin has a molecular weight between 10-80 kDa. In some embodiments, at least 20% of the pectin has a molecular weight between 10-160 kDa. In some embodiments, at least 20% of the pectin has a molecular weight between 10-320 kDa. In some embodiments, at least 20% of the pectin has a molecular weight between 20-40 kDa. In some embodiments, at least 20% of the pectin has a molecular weight between 20-80 kDa. In some embodiments, at least 20% of the pectin has a molecular weight between 20-160 kDa. In some embodiments, at least 20% of the pectin has a molecular weight between 20-320 kDa. In some embodiments, at least 20% of the pectin has a molecular weight between 40-80 kDa. In some embodiments, at least 20% of the pectin has a molecular weight between 40-160 kDa. In some embodiments, at least 20% of the pectin has a molecular weight between 40-320 kDa. In some embodiments, at least 20% of the pectin has a molecular weight between 80-160 kDa. In some embodiments, at least 20% of the pectin has a molecular weight between 80-320 kDa. In some embodiments, at least 20% of the pectin has a molecular weight between 160-320 kDa. In some embodiments, at least 20% of the pectin has a molecular weight between 160-640 kDa. In some embodiments, at least 20% of the pectin has a molecular weight between 160-1280 kDa. In some embodiments, at least 20% of the pectin has a molecular weight between 320-2560 kDa.

[0182] In some embodiments, at least 30% of the pectin has a molecular weight between 10-20 kDa. In some embodiments, at least 30% of the pectin has a molecular weight between 10-40 kDa. In some embodiments, at least 30% of the pectin has a molecular weight between 10-80 kDa. In some embodiments, at least 30% of the pectin has a molecular weight between 10-160 kDa. In some embodiments, at least 30% of the pectin has a molecular weight between 10-320 kDa. In some embodiments, at least 30% of the pectin has a molecular weight between 20-40 kDa. In some embodiments, at least 30% of the pectin has a molecular weight between 20-80 kDa. In some embodiments, at least 30% of the pectin has a molecular weight between 20-160 kDa. In some embodiments, at least 30% of the pectin has a molecular weight between 20-320 kDa. In some embodiments, at least 30% of the pectin has a molecular weight between 40-80 kDa. In some embodiments, at least 30% of the pectin has a molecular weight between 40-160 kDa. In some embodiments, at least 30% of the pectin has a molecular weight between 40-320 kDa. In some embodiments, at least 30% of the pectin has a molecular weight between 80-160 kDa. In some embodiments, at least 30% of the pectin has a molecular weight between 80-320 kDa. In some embodiments, at least 30% of the pectin has a molecular weight between 160-320 kDa. In some embodiments, at least 30% of the pectin has a molecular weight between 160-640 kDa. In some embodiments, at least 30% of the pectin has a molecular weight between 160-1280 kDa. In some embodiments, at least 30% of the pectin has a molecular weight between 320-2560 kDa.

[0183] In some embodiments, at least 40% of the pectin has a molecular weight between 10-20 kDa. In some embodiments, at least 40% of the pectin has a molecular weight between 10-40 kDa. In some embodiments, at least 40% of the pectin has a molecular weight between 10-80 kDa. In some embodiments, at least 40% of the pectin has a molecular weight between 10-160 kDa. In some embodiments, at least 40% of the pectin has a molecular weight between 10-320 kDa. In some embodiments, at least 40% of the pectin has a molecular weight between 20-40 kDa. In some embodiments, at least 40% of the pectin has a molecular weight between 20-80 kDa. In some embodiments, at least 40% of the pectin has a molecular weight between 20-160 kDa. In some embodiments, at least 40% of the pectin has a molecular weight between 20-320 kDa. In some embodiments, at least 40% of the pectin has a molecular weight between 40-80 kDa. In some embodiments, at least 40% of the pectin has a molecular weight between 40-160 kDa. In some embodiments, at least 40% of the pectin has a molecular weight between 40-320 kDa. In some embodiments, at least 40% of the pectin has a molecular weight between 80-160 kDa. In some embodiments, at least 40% of the pectin has a molecular weight between 80-320 kDa. In some embodiments, at least 40% of the pectin has a molecular weight between 160-320 kDa. In some embodiments, at least 40% of the pectin has a molecular weight between 160-640 kDa. In some embodiments, at least 40% of the pectin has a molecular weight between 160-1280 kDa. In some embodiments, at least 40% of the pectin has a molecular weight between 320-2560 kDa.

[0184] In some embodiments, at least 50% of the pectin has a molecular weight between 10-20 kDa. In some embodiments, at least 50% of the pectin has a molecular weight between 10-40 kDa. In some embodiments, at least 50% of the pectin has a molecular weight between 10-80 kDa. In some embodiments, at least 50% of the pectin has a molecular weight between 10-160 kDa. In some embodiments, at least 50% of the pectin has a molecular weight between 10-320 kDa. In some embodiments, at least 50% of the pectin has a molecular weight between 20-40 kDa. In some embodiments, at least 50% of the pectin has a molecular weight between 20-80 kDa. In some embodiments, at least 50% of the pectin has a molecular weight between 20-160 kDa. In some embodiments, at least 50% of the pectin has a molecular weight between 20-320 kDa. In some embodiments, at least 50% of the pectin has a molecular weight between 40-80 kDa. In some embodiments, at least 50% of the pectin has a molecular weight between 40-160 kDa. In some embodiments, at least 50% of the pectin has a molecular weight between 40-320 kDa. In some embodiments, at least 50% of the pectin has a molecular weight between 80-160 kDa. In some embodiments, at least 50% of the pectin has a molecular weight between 80-320 kDa. In some embodiments, at least 50% of the pectin has a molecular weight between 160-320 kDa. In some embodiments, at least 50% of the pectin has a molecular weight between 160-640 kDa. In some embodiments, at least 50% of the pectin has a molecular weight between 160-1280 kDa. In some embodiments, at least 50% of the pectin has a molecular weight between 320-2560 kDa.

[0185] In some embodiments, at least 60% of the pectin has a molecular weight between 10-20 kDa. In some embodiments, at least 60% of the pectin has a molecular weight between 10-40 kDa. In some embodiments, at least 60% of the pectin has a molecular weight between 10-80 kDa. In some embodiments, at least 60% of the pectin has a molecular weight between 10-160 kDa. In some embodiments, at least 60% of the pectin has a molecular weight between 10-320 kDa. In some embodiments, at least 60% of the pectin has a molecular weight between 20-40 kDa. In some embodiments, at least 60% of the pectin has a molecular weight between 20-80 kDa. In some embodiments, at least 60% of the pectin has a molecular weight between 20-160 kDa. In some embodiments, at least 60% of the pectin has a molecular weight between 20-320 kDa. In some embodiments, at least 60% of the pectin has a molecular weight between 40-80 kDa. In some embodiments, at least 60% of the pectin has a molecular weight between 40-160 kDa. In some embodiments, at least 60% of the pectin has a molecular weight between 40-320 kDa. In some embodiments, at least 60% of the pectin has a molecular weight between 80-160 kDa. In some embodiments, at least 60% of the pectin has a molecular weight between 80-320 kDa. In some embodiments, at least 60% of the pectin has a molecular weight between 160-320 kDa. In some embodiments, at least 60% of the pectin has a molecular weight between 160-640 kDa. In some embodiments, at least 60% of the pectin has a molecular weight between 160-1280 kDa. In some embodiments, at least 60% of the pectin has a molecular weight between 320-2560 kDa.

[0186] In some embodiments, at least 70% of the pectin has a molecular weight between 10-20 kDa. In some embodiments, at least 70% of the pectin has a molecular weight between 10-40 kDa. In some embodiments, at least 70% of the pectin has a molecular weight between 10-80 kDa. In some embodiments, at least 70% of the pectin has a molecular weight between 10-160 kDa. In some embodiments, at least 70% of the pectin has a molecular weight between 10-320 kDa. In some embodiments, at least 70% of the pectin has a molecular weight between 20-40 kDa. In some embodiments, at least 70% of the pectin has a molecular weight between 20-80 kDa. In some embodiments, at least 70% of the pectin has a molecular weight between 20-160 kDa. In some embodiments, at least 70% of the pectin has a molecular weight between 20-320 kDa. In some embodiments, at least 70% of the pectin has a molecular weight between 40-80 kDa. In some embodiments, at least 70% of the pectin has a molecular weight between 40-160 kDa. In some embodiments, at least 70% of the pectin has a molecular weight between 40-320 kDa. In some embodiments, at least 70% of the pectin has a molecular weight between 80-160 kDa. In some embodiments, at least 70% of the pectin has a molecular weight between 80-320 kDa. In some embodiments, at least 70% of the pectin has a molecular weight between 160-320 kDa. In some embodiments, at least 70% of the pectin has a molecular weight between 160-640 kDa. In some embodiments, at least 70% of the pectin has a molecular weight between 160-1280 kDa. In some embodiments, at least 70% of the pectin has a molecular weight between 320-2560 kDa.

[0187] In some embodiments, at least 80% of the pectin has a molecular weight between 10-20 kDa. In some embodiments, at least 80% of the pectin has a molecular weight between 10-40 kDa. In some embodiments, at least 80% of the pectin has a molecular weight between 10-80 kDa. In some embodiments, at least 80% of the pectin has a molecular weight between 10-160 kDa. In some embodiments, at least 80% of the pectin has a molecular weight between 10-320 kDa. In some embodiments, at least 80% of the pectin has a molecular weight between 20-40 kDa. In some embodiments, at least 80% of the pectin has a molecular weight between 20-80 kDa. In some embodiments, at least 80% of the pectin has a molecular weight between 20-160 kDa. In some embodiments, at least 80% of the pectin has a molecular weight between 20-320 kDa. In some embodiments, at least 80% of the pectin has a molecular weight between 40-80 kDa. In some embodiments, at least 80% of the pectin has a molecular weight between 40-160 kDa. In some embodiments, at least 80% of the pectin has a molecular weight between 40-320 kDa. In some embodiments, at least 80% of the pectin has a molecular weight between 80-160 kDa. In some embodiments, at least 80% of the pectin has a molecular weight between 80-320 kDa. In some embodiments, at least 80% of the pectin has a molecular weight between 160-320 kDa. In some embodiments, at least 80% of the pectin has a molecular weight between 160-640 kDa. In some embodiments, at least 80% of the pectin has a molecular weight between 160-1280 kDa. In some embodiments, at least 80% of the pectin has a molecular weight between 320-2560 kDa.

[0188] In some embodiments, at least 90% of the pectin has a molecular weight between 10-20 kDa. In some embodiments, at least 90% of the pectin has a molecular weight between 10-40 kDa. In some embodiments, at least 90% of the pectin has a molecular weight between 10-80 kDa. In some embodiments, at least 90% of the pectin has a molecular weight between 10-160 kDa. In some embodiments, at least 90% of the pectin has a molecular weight between 10-320 kDa. In some embodiments, at least 90% of the pectin has a molecular weight between 20-40 kDa. In some embodiments, at least 90% of the pectin has a molecular weight between 20-80 kDa. In some embodiments, at least 90% of the pectin has a molecular weight between 20-160 kDa. In some embodiments, at least 90% of the pectin has a molecular weight between 20-320 kDa. In some embodiments, at least 90% of the pectin has a molecular weight between 40-80 kDa. In some embodiments, at least 90% of the pectin has a molecular weight between 40-160 kDa. In some embodiments, at least 90% of the pectin has a molecular weight between 40-320 kDa. In some embodiments, at least 90% of the pectin has a molecular weight between 80-160 kDa. In some embodiments, at least 90% of the pectin has a molecular weight between 80-320 kDa. In some embodiments, at least 90% of the pectin has a molecular weight between 160-320 kDa. In some embodiments, at least 90% of the pectin has a molecular weight between 160-640 kDa. In some embodiments, at least 90% of the pectin has a molecular weight between 160-1280 kDa. In some embodiments, at least 90% of the pectin has a molecular weight between 320-2560 kDa.

[0189] In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mannan have molecular weights between 10-20 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mannan have molecular weights between 10-40 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mannan have molecular weights between 10-80 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mannan have molecular weights between 10-160 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mannan have molecular weights between 10-320 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mannan have molecular weights between 10-640 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mannan have molecular weights between 10-1280 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mannan have molecular weights between 10-2560 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mannan have molecular weights between 20-40 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mannan have molecular weights between 20-80 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mannan have molecular weights between 20-160 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mannan have molecular weights between 20-320 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mannan have molecular weights between 20-1280 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mannan have molecular weights between 20-2560 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mannan have molecular weights between 40-80 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mannan have molecular weights between 40-160 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mannan have molecular weights between 40-320 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mannan have molecular weights between 80-160 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mannan have molecular weights between 80-320 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mannan have molecular weights between 160-320 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mannan have molecular weights between 160-2560 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mannan have molecular weights between 320-2560 kDa.

[0190] In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mixed-linkage glucan have molecular weights between 10-20 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mixed-linkage glucan have molecular weights between 10-40 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mixed-linkage glucan have molecular weights between 10-80 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mixed-linkage glucan have molecular weights between 10-160 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mixed-linkage glucan have molecular weights between 10-320 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mixed-linkage glucan have molecular weights between 10-1280 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mixed-linkage glucan have molecular weights between 20-40 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mixed-linkage glucan have molecular weights between 20-80 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mixed-linkage glucan have molecular weights between 20-160 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mixed-linkage glucan have molecular weights between 20-320 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mixed-linkage glucan have molecular weights between 20-1280 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mixed-linkage glucan have molecular weights between 40-80 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mixed-linkage glucan have molecular weights between 40-160 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mixed-linkage glucan have molecular weights between 40-320 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mixed-linkage glucan have molecular weights between 40-1280 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mixed-linkage glucan have molecular weights between 80-160 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mixed-linkage glucan have molecular weights between 80-320 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mixed-linkage glucan have molecular weights between 80-1280 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mixed-linkage glucan have molecular weights between 160-320 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mixed-linkage glucan have molecular weights between 160-1280 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the mixed-linkage glucan have molecular weights between 160-2560 kDa.

[0191] In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xyloglucan have molecular weights between 10-20 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xyloglucan have molecular weights between 10-40 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xyloglucan have molecular weights between 10-80 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xyloglucan have molecular weights between 10-160 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xyloglucan have molecular weights between 10-320 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xyloglucan have molecular weights between 10-640 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xyloglucan have molecular weights between 10-1280 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xyloglucan have molecular weights between 20-40 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xyloglucan have molecular weights between 20-80 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xyloglucan have molecular weights between 20-160 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xyloglucan have molecular weights between 20-320 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xyloglucan have molecular weights between 20-640 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xyloglucan have molecular weights between 20-1280 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xyloglucan have molecular weights between 40-80 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xyloglucan have molecular weights between 40-160 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xyloglucan have molecular weights between 40-320 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xyloglucan have molecular weights between 40-640 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xyloglucan have molecular weights between 40-1280 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xyloglucan have molecular weights between 80-160 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xyloglucan have molecular weights between 80-320 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xyloglucan have molecular weights between 80-640 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xyloglucan have molecular weights between 80-1280 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xyloglucan have molecular weights between 160-320 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xyloglucan have molecular weights between 160-640 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xyloglucan have molecular weights between 160-1280 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xyloglucan have molecular weights between 160-2560 kDa.

[0192] In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the pectin have molecular weights between 10-20 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the pectin have molecular weights between 10-40 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the pectin have molecular weights between 10-80 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the pectin have molecular weights between 10-160 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the pectin have molecular weights between 10-320 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the pectin have molecular weights between 10-640 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the pectin have molecular weights between 10-1280 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the pectin have molecular weights between 20-40 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the pectin have molecular weights between 20-80 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the pectin have molecular weights between 20-160 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the pectin have molecular weights between 20-320 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the pectin have molecular weights between 20-640 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the pectin have molecular weights between 20-1280 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the pectin have molecular weights between 40-80 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the pectin have molecular weights between 40-160 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the pectin have molecular weights between 40-320 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the pectin have molecular weights between 40-640 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the pectin have molecular weights between 40-1280 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the pectin have molecular weights between 80-160 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the pectin have molecular weights between 80-320 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the pectin have molecular weights between 80-640 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the pectin have molecular weights between 80-1280 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the pectin have molecular weights between 160-320 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the pectin have molecular weights between 160-640 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the pectin have molecular weights between 160-1280 kDa. In some embodiments, at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the xylan and at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% of the pectin have molecular weights between 160-2560 kDa.

Types of biomasses

[0193] Compositions described herein may comprise polysaccharides derived from plant cell walls. The concentration of the polysaccharides derived from plant cell within the polysaccharide composition may vary depending on the different sources of biomass.

[0194] In some embodiments, the concentration of the polysaccharides derived from plant cell walls within the polysaccharide composition may be from about 30% w/w to about 75% w/w. In some embodiments, the polysaccharides derived from plant cell walls may be from about 30% w/w to about 35% w/w, about 30% w/w to about 40% w/w, from about 30% w/w to about 45% w/w, from about 30% w/w to about 50% w/w, from about 30% w/w to about 55% w/w, from about 30% w/w to about 60% w/w, from about 30% w/w to about 65% w/w, from about 30% w/w to about 70% w/w, from about 30% w/w to about 75% w/w, from about 35% w/w to about 40% w/w, from about 35% w/w to about 45% w/w, from about 35% w/w to about 50% w/w, from about 35% w/w to about 55% w/w, from about 35% w/w to about 60% w/w, from about 35% w/w to about 65% w/w, from about 35% w/w to about 70% w/w, from about 35% w/w to about 75% w/w, from about 40% w/w to about 45% w/w, from about 40% w/w to about 50% w/w, from about 40% w/w to about 55% w/w, from about 40% w/w to about 60% w/w, from about 40% w/w to about 65% w/w, from about 40% w/w to about 70% w/w, from about 40% w/w to about 75% w/w, from about 45% w/w to about 50% w/w, from about 45% w/w to about 55% w/w, from about 45% w/w to about 60% w/w, from about 45% w/w to about 65% w/w, from about 45% w/w to about 70% w/w, from about 45% w/w to about 75% w/w, from about 50% w/w to about 55% w/w, from about 50% w/w to about 60% w/w, from about 50% w/w to about 65% w/w, from about 50% w/w to about 70% w/w, from about 50% w/w to about 75% w/w, from about 55% w/w to about 60% w/w, from about 55% w/w to about 65% w/w, from about 55% w/w to about 70% w/w, from about 55% w/w to about 75% w/w, from about 60% w/w to about 65% w/w, from about 60% w/w to about 70% w/w, from about 60% w/w to about 75% w/w, from about 65% w/w to about 70% w/w, from about 65% w/w to about 75% w/w, or from about 70% w/w to about 75% w/w. In some embodiments, the concentration of the polysaccharides derived from plant cell walls may be about 30% w/w, about 35% w/w, about 40% w/w, about 45% w/w, about 50% w/w, about 55% w/w, about 60% w/w, about 65% w/w, about 70% w/w or about 75% w/w. In some embodiments the concentration of the polysaccharides derived from plant cell walls may be at least about 30% w/w, about 35% w/w, about 40% w/w, about 45% w/w, about 50% w/w, about 55% w/w, about 60% w/w, about 65% w/w, about 70% w/w or about 75% w/w. In some embodiments the concentration of the polysaccharides derived from plant cell walls may be at least 30%.

Foodstuff products and foodstuff ingredients

[0195] In some embodiments, the composition is an ingredient. As used herein, “ingredient” is any composition suitable for incorporation into foodstuff products, which may include those which are used directly as the product itself.

[0196] In some embodiments, the ingredient comprises at least about 50%, about 60%, about 70%, about 80%, about 90%, about 95%, about 99%, about 99.5% by dry weight of the polysaccharides present. The ingredient may consist essentially of saccharides. As used herein, “consist essentially of’ means that the material (for instance the ingredient) has less than 0.5% by dry weight, such as 0.3% by dry weight, for instance 0.1% by dry weight of other substances.

[0197] The ingredient may comprise a flour polysaccharide composition as described elsewhere herein. The ingredient may comprise at least a non-mucilaginous xylan polysaccharide and a mannan polysaccharide. In some aspects, it may comprise a third polysaccharide. In some aspects, it may comprise a fourth polysaccharide. In some aspects, it may comprise a fifth polysaccharide. In some aspects, it may comprise a sixth polysaccharide. In some aspects, it may comprise six or more polysaccharides. In some aspects, it may comprise seven or more polysaccharides.

[0198] Ingredients may be used to prepare finished products. The ingredients may also be treated some physical or chemical way before or during incorporation into a foodstuff product. It may be directly incorporated into a product, or it may be incorporated into, for example, a dough, or other foodstuff precursors, and be optionally cooked or otherwise treated in a way which may cause chemical modification, a change of texture, a change of color, or other modification.

[0199] Described herein are plant cell wall derived polysaccharide foodstuff compositions comprising non-mucilaginous xylan polysaccharide and mannan or alternative soluble hexosan polysaccharide, which can surprisingly be used to form a mixture that can be used as the basis for producing a diversity of foodstuff products which are traditionally made from flour or dough. Some embodiments of the present disclosure additionally offer such foodstuff, with novel properties.

[0200] A foodstuff may be produced from an ingredient described herein. For example, in the food industry the polysaccharide formulations produced by the current method may be used as a flour substitute or a dough substitute. The ingredient may be incorporated into pasta, bread, biscuits, or other baked goods, or gels or sauces, for example, to provide favorable texture or to increase viscosity. [0201] The concentration of a flour composition comprising the mixture of aforementioned polysaccharides in a finished product may be anywhere from 0.1% to 60% w/w. The concentration of a flour composition comprising the mixture of aforementioned polysaccharides in a finished product may be more than 60%. The concentration of a composition comprising the mixture of polysaccharides in a finished product may be from about 0.1% to about 0.5%, from about 0.1% to about 1%, from about 0.1% to about 5%, from about 0.1% to about 10%, from about 0.1% to about 15%, from about 0.1% to about 20%, from about 0.1% to about 25%, from about 0.1% to about 30%, from about 0.1% to about 35%, from about 0.1% to about 40%, from about 0.1% to about 45%, from about 0.1% to about 50%, from about 0.1% to about 55%, from about 0.1% to about 60%, from about 0.5% to about 1%, from about 0.5% to about 5%, from about 0.5% to about 10%, from about 0.5% to about 15%, from about 0.5% to about 20%, from about 0.5% to about 25%, from about 0.5% to about 30%, from about 0.5% to about 35%, from about 0.5% to about 40%, from about 0.5% to about 45%, from about 0.5% to about 50%, from about 0.5% to about 55%, from about 0.5% to about 60%, from about 1% to about 5%, from about 1% to about 10%, from about 1% to about 15%, from about 1% to about 20%, from about 1% to about 25%, from about 1% to about 30%, from about 1% to about 35%, from about 1% to about 40%, from about 1% to about 45%, from about 1% to about 50%, from about 1% to about 55%, from about 1% to about 60%, from about 5% to about 10%, from about 5% to about 15%, from about 5% to about 20%, from about 5% to about 25%, from about 5% to about 30%, from about 5% to about 35%, from about 5% to about 40%, from about 5% to about 45%, from about 5% to about 50%, from about 5% to about 55%, from about 5% to about 60%, from about 10% to about 15%, from about 10% to about 20%, from about 10% to about 25%, from about 10% to about 30%, from about 10% to about 35%, from about 10% to about 40%, about 10% to about 45%, about 10% to about 50%, about 10% to about 5%, about 10% to about 60%, from about 15% to about 20%, from about 15% to about 25%, from about 15% to about 30%, from about 15% to about 35%, from about 15% to about 40%, from about 15% to about 45%, from about 15% to about 50%, from about 15% to about 55%, from about 15% to about 60%, from about 20% to about 25%, from about 20% to about 30%, from about 20% to about 35%, from about 20% to about 40%, from about 20% to about 45%, from about 20% to about 50%, from about 20% to about 55%, from about 20% to about 60%, from about 25% to about 30%, from about 25% to about 35%, from about 25% to about 40%, from about 25% to about 45%, from about 25% to about 50%, from about 25% to about 55%, from about 25% to about 60%, from about 30% to about 35%, from about 30% to about 40%, from about 30% to about 45%, from about 30% to about 45%, from about 30% to about 55%, from about 30% to about 60%, from about 35% to about 40% w/w, from about 35% to about 45% w/w, from about 35% to about 50% w/w, from about 35% to about 55% w/w, from about 35% to about 60% w/w, from about 40% to about 45% w/w, from about 40% to about 50% w/w, from about 40% to about 55% w/w, from about 40% to about 60% w/w, from about 45% to about 50% w/w, from about 45% to about 55% w/w, from about 45% to about 60% w/w, from about 50% to about 55% w/w, from about 50% to about 60% w/w, or from about 55% to about 60% w/w. The concentration of a composition comprising the mixture of polysaccharides in a finished product may be about 0.1%, about 0.5%, about 1%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, or about 60% w/w. The concentration of a composition comprising the mixture of polysaccharides in a finished product may be at least 0.1%, 0.5%, 1%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, or 55% w/w. The concentration of a composition comprising the mixture of polysaccharides in a finished product may be at most 0.5%, 1%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, or 60% w/w.

[0202] A foodstuff product or ingredient may comprise from about 0.5% to about 20% w/w of a non-mucilaginous xylan. The foodstuff product or ingredient may comprise greater than 20% w/w of a non-mucilaginous xylan. The foodstuff product or ingredient may comprise from about 0.5% to about 1%, from about 0.5% to about 2.5%, from about 0.5% to about 5%, from about 0.5% to about 7.5%, from about 0.5% to about 10%, from about 0.5% to about 12.5%, 0.5% to about 15%, from about 0.5% to about 17.5%, from about 0.5% to about 20%, from about 1% to about 2.5%, from about 1% to about 5%, from about 1% to about 7.5%, from about 1% to about 10%, from about 1% to about 12.5%, 1% to about 15%, from about 1% to about 17.5%, from about 1% to about 20%, 2.5% to about 5%, from about 2.5% to about 7.5%, from about 2.5% to about 10%, from about 2.5% to about 12.5%, 2.5% to about 15%, from about 2.5% to about 17.5%, from about 2.5% to about 20%, from about 5% to about 7.5%, from about 5% to about 10%, from about 5% to about 12.5%, 5% to about 15%, from about 5% to about 17.5%, from about 5% to about 20%, from about 7.5% to about 10%, from about 7.5% to about 12.5%, 7.5% to about 15%, from about 7.5% to about 17.5%, from about 7.5% to about 20%, from about 10% to about 12.5%, 10% to about 15%, from about 10% to about 17.5%, from about 10% to about 20%, 12.5% to about 15%, from about 12.5% to about 17.5%, from about 12.5% to about 20%, from about 15% to about 17.5%, from about 15% to about 20%, or from about 17.5% to about 20% w/w of non-mucilaginous xylan.

[0203] A foodstuff product or ingredient may comprise from about 0.5% to about 20% w/w of a soluble hexosan polysaccharide (e.g. a mannan polysaccharide). The foodstuff product or ingredient may comprise greater than 20% w/w of a soluble hexosan polysaccharide. The foodstuff product or ingredient may comprise from about 0.5% to about 1%, from about 0.5% to about 2.5%, from about 0.5% to about 5%, from about 0.5% to about 7.5%, from about 0.5% to about 10%, from about 0.5% to about 12.5%, 0.5% to about 15%, from about 0.5% to about 17.5%, from about 0.5% to about 20%, from about 1% to about 2.5%, from about 1% to about 5%, from about 1% to about 7.5%, from about 1% to about 10%, from about 1% to about 12.5%, 1% to about 15%, from about 1% to about 17.5%, from about 1% to about 20%, 2.5% to about 5%, from about 2.5% to about 7.5%, from about 2.5% to about 10%, from about 2.5% to about 12.5%, 2.5% to about 15%, from about 2.5% to about 17.5%, from about 2.5% to about 20%, from about 5% to about 7.5%, from about 5% to about 10%, from about 5% to about 12.5%, 5% to about 15%, from about 5% to about 17.5%, from about 5% to about 20%, from about 7.5% to about 10%, from about 7.5% to about 12.5%, 7.5% to about 15%, from about 7.5% to about 17.5%, from about 7.5% to about 20%, from about 10% to about 12.5%, 10% to about 15%, from about 10% to about 17.5%, from about 10% to about 20%, 12.5% to about 15%, from about 12.5% to about 17.5%, from about 12.5% to about 20%, from about 15% to about 17.5%, from about 15% to about 20%, or from about 17.5% to about 20% w/w of a soluble hexosan polysaccharide.

[0204] A foodstuff product or ingredient may comprise from about 0.5% to about 20% w/w of a mannan. The foodstuff product or ingredient may comprise greater than 20% w/w of a mannan. The foodstuff product or ingredient may comprise from about 0.5% to about 1%, from about 0.5% to about 2.5%, from about 0.5% to about 5%, from about 0.5% to about 7.5%, from about 0.5% to about 10%, from about 0.5% to about 12.5%, 0.5% to about 15%, from about 0.5% to about 17.5%, from about 0.5% to about 20%, from about 1% to about 2.5%, from about 1% to about 5%, from about 1% to about 7.5%, from about 1% to about 10%, from about 1% to about 12.5%, 1% to about 15%, from about 1% to about 17.5%, from about 1% to about 20%, 2.5% to about 5%, from about 2.5% to about 7.5%, from about 2.5% to about 10%, from about 2.5% to about 12.5%, 2.5% to about 15%, from about 2.5% to about 17.5%, from about 2.5% to about 20%, from about 5% to about 7.5%, from about 5% to about 10%, from about 5% to about 12.5%, 5% to about 15%, from about 5% to about 17.5%, from about 5% to about 20%, from about 7.5% to about 10%, from about 7.5% to about 12.5%, 7.5% to about 15%, from about 7.5% to about 17.5%, from about 7.5% to about 20%, from about 10% to about 12.5%, 10% to about 15%, from about 10% to about 17.5%, from about 10% to about 20%, 12.5% to about 15%, from about 12.5% to about 17.5%, from about 12.5% to about 20%, from about 15% to about 17.5%, from about 15% to about 20%, or from about 17.5% to about 20% w/w of a mannan. [0205] A foodstuff product or ingredient may comprise from about 0.5% to about 20% w/w of a cellulosic polysaccharide. The foodstuff product or ingredient may comprise greater than 20% w/w of a cellulosic polysaccharide. The foodstuff product or ingredient may comprise from about 0.5% to about 1%, from about 0.5% to about 2.5%, from about 0.5% to about 5%, from about 0.5% to about 7.5%, from about 0.5% to about 10%, from about 0.5% to about 12.5%, 0.5% to about 15%, from about 0.5% to about 17.5%, from about 0.5% to about 20%, from about 1% to about 2.5%, from about 1% to about 5%, from about 1% to about 7.5%, from about 1% to about 10%, from about 1% to about 12.5%, 1% to about 15%, from about 1% to about 17.5%, from about 1% to about 20%, 2.5% to about 5%, from about 2.5% to about 7.5%, from about 2.5% to about 10%, from about 2.5% to about 12.5%, 2.5% to about 15%, from about 2.5% to about 17.5%, from about 2.5% to about 20%, from about 5% to about 7.5%, from about 5% to about 10%, from about 5% to about 12.5%, 5% to about 15%, from about 5% to about 17.5%, from about 5% to about 20%, from about 7.5% to about 10%, from about 7.5% to about 12.5%, 7.5% to about 15%, from about 7.5% to about 17.5%, from about 7.5% to about 20%, from about 10% to about 12.5%, 10% to about 15%, from about 10% to about 17.5%, from about 10% to about 20%, 12.5% to about 15%, from about 12.5% to about 17.5%, from about 12.5% to about 20%, from about 15% to about 17.5%, from about 15% to about 20%, or from about 17.5% to about 20% w/w of a cellulosic polysaccharide. [0206] A foodstuff product of the disclosure may be a pasta food product. A pasta food product is a food product which is a substitute for a food product conventionally made from dough or durum semolina. Therefore, a pasta food product of the present disclosure may be similar, or substantially the same, in terms of texture and/or taste to a conventional food product derived from dough or durum semolina. Such conventional pasta products may include without limitation spaghetti, sheet of lasagne, noodle, fettucine, tagliatelle.

[0207] A foodstuff product of the disclosure may be a consumable food product. A foodstuff product of the disclosure may be a biscuit or cracker food product. A foodstuff product of the disclosure may be a noodle food product. A foodstuff product of the disclosure may be a gel or a thickened sauce food product.

Properties of the compositions

[0208] In some embodiments, the composition may include starch. In some embodiments, the composition may include lignin, lignols, phenolics or polyphenolics. In some embodiments, the composition may include lignocellulosic biomass, non-lignocellulosic biomass, non- monocotyledonous biomass, or monocotyledonous biomass. In some embodiments, the composition may include an oligosaccharide. In some embodiments, the composition may include guar gum. In some embodiments, the composition may include locust bean gum. In some embodiments, the composition may include a material derived from a plant cell wall. In some embodiments, the composition may include ash.

[0209] A mixture of any of the ingredients and compositions discussed herein with a solvent, such as, for example, water, may be deemed suitable for incorporation into a foodstuff. The mixture may comprise compositions that may be deemed to be an intermediate during the execution of the method, such as a composition formed after the combining of the composition prior to any further purification, optimization, drying, dissolving, or any other such steps, as well as including the final composition obtained from the method. In some embodiments, the mixture may comprise water, syrups, pastes, solvents, oil, or alcohols.

[0210] The saccharide composition described herein may provide a lower glycemic index than an identical amount of a control composition, wherein the control composition may comprise a predetermined amount of a conventional flour used commonly in consumables, for instance, a wheat flour, or a nut flour, or another cereal flour. In some cases, the glycemic index of a composition may be 5%, 10%, 15%, 20%, 30%, 40%, 50%, 70%, 80%, 90% or 100% less than an identical amount of the control composition.

[0211] Compositions or ingredients as described herein may be used to alter one or more properties of the finished product. Such properties include, but are not limited to, sweetness, texture, mouthfeel, binding, glazing, smoothness, moistness, viscosity, color, hygroscopicity, flavor, bulking, water-retention, caramelization, surface texture, structural properties, and dissolution.

[0212] In some cases, the compositions and/or ingredients described herein may provide a property to a finished product which is comparable to or better than the same property as provided by a control composition. The control composition may comprise a predetermined amount of a conventional flour used commonly in consumables, for instance, a wheat flour, or a nut flour, or another cereal flour. The term “comparable” as used herein may mean that the two compositions may be up to 100%, up to 95%, up to 90%, up to 80% identical. For instance, comparable can mean that the composition is up to 90% identical to the control composition. The term comparable may mean that one or more properties are shared by one or more compositions.

[0213] The compositions described herein may provide a comparable flavor profile or better flavor profile than an identical amount of a control composition. The control composition may comprise a predetermined amount of a conventional flour used commonly in consumables, for instance, a wheat flour, or a nut flour, or another cereal flour. The compositions described herein may be used to replace the control composition as a flavor enhancer in a finished product. In some cases, the flavor of a composition may be 5%, 10%, 15%, 20%, 30%, 40%, 50%, 70%, 80%, 90% or 100% more than an identical amount of the control composition.

[0214] The compositions described herein may provide a comparable texture profile or better texture profile than an identical amount of a control composition. The control composition may comprise a predetermined amount of a conventional flour used commonly in consumables, for instance, a wheat flour, or a nut flour, or another cereal flour. The compositions described herein may be used to replace the control composition as a texture enhancer in a finished product.

[0215] The compositions described herein may provide a comparable binding profile or better binding profile than an identical amount of a control composition. The control composition may comprise a predetermined amount of a conventional flour used commonly in consumables, for instance, a wheat flour, or a nut flour, or another cereal flour. The compositions described herein may be used to replace the control composition as a binding enhancer in a finished product.

[0216] The compositions described herein may provide a comparable mouthfeel or better mouthfeel than an identical amount of a control composition. The control composition may comprise a predetermined amount of a conventional flour used commonly in consumables, for instance, a wheat flour, or a nut flour, or another cereal flour. The compositions described herein may be used to replace the control composition as a mouthfeel modifier in a finished product.

[0217] The compositions described herein may provide a comparable viscosity or better viscosity than an identical amount of a control composition The control composition may comprise a predetermined amount of a conventional flour used commonly in consumables, for instance, a wheat flour, or a nut flour, or another cereal flour. The compositions described herein may be used to replace the control composition as a viscosity modifier in a finished product.

[0218] The compositions described herein may provide a comparable water-retention or better water-retention than an identical amount of a control composition. The control composition may comprise a predetermined amount of a conventional flour used commonly in consumables, for instance, a wheat flour, or a nut flour, or another cereal flour. In some embodiments, the waterretention of a composition may be 5%, 10%, 15%, 20%, 30%, 40%, 50%, 70%, 80%, 90% or 100% more than the water retention by an identical amount of the control composition.

[0219] The compositions described herein may provide a lower calorie composition than an identical amount of a control composition wherein the control composition. The control composition may comprise a predetermined amount of a conventional flour used commonly in consumables, for instance, a wheat flour, or a nut flour, or another cereal flour. In some embodiment, the calorie count of a composition may be 5%, 10%, 15%, 20%, 30%, 40%, 50%, 70%, 80%, 90% or 100% less than the calorie count of an identical amount of the control composition.

[0220] The compositions described herein may provide a comparable surface texture or better surface texture than an identical amount of a control composition. The control composition may comprise a predetermined amount of a conventional flour used commonly in consumables, for instance, a wheat flour, or a nut flour, or another cereal flour. The compositions described herein may be used to replace the control composition as a surface texture enhancer in a finished product. [0221] The compositions or ingredients as described herein may be used to increase the fiber content of a finished product such as a foodstuff. The compositions may provide a higher level of fiber in the finished product as compared to an identical amount of a control composition wherein the control composition. The control composition may comprise a predetermined amount of a conventional flour used commonly in consumables, for instance, a wheat flour, or a nut flour, or another cereal flour. In some embodiments, the compositions may improve the fiber content of the finished product without negatively affecting any other properties such as taste, sweetness, mouthfeel, texture, binding, or any other properties described herein. In some cases, the fiber content of a composition may be 5%, 10%, 15%, 20%, 30%, 40%, 50%, 70%, 80%, 90% or 100% more than the fiber content of an identical amount of the control composition.

[0222] The compositions described herein may provide less aftertaste compared to an identical amount of a control composition. The control composition may comprise a predetermined amount of a conventional flour used commonly in consumables, for instance, a wheat flour, or a nut flour, or another cereal flour.

[0223] The compositions described herein may enable products to be dried for storage before hydrating for consumption. The compositions described herein may enable products to have a greater shelf-stability.

[0224] Compositions described herein provide particular advantages with respect to digestive compatibility and/or texture due to low or reduced mucilage content. Any of the compositions described herein may be substantially free of mucilaginous materials and/or derivatives of mucilage. [0225] In some embodiments, any composition described herein can comprise less than about 0.5 wt% mucilaginous materials in total to less than about 15 wt% mucilaginous materials in total. In some embodiments, any composition described herein can comprise less than about 0.5 wt% mucilaginous materials in total, about 1 wt% mucilaginous materials in total, about 3 wt% mucilaginous materials in total, about 5 wt% mucilaginous materials in total, about 10 wt% mucilaginous materials in total, or about 15 wt% mucilaginous materials in total. In some embodiments, any composition described herein can comprise less than at least about 0.5 wt% mucilaginous materials in total, about 1 wt% mucilaginous materials in total, about 3 wt% mucilaginous materials in total, about 5 wt% mucilaginous materials in total, or about 10 wt% mucilaginous materials in total. In some embodiments, any composition described herein can comprise less than at most about 1 wt% mucilaginous materials in total, about 3 wt% mucilaginous materials in total, about 5 wt% mucilaginous materials in total, about 10 wt% mucilaginous materials in total, or about 15 wt% mucilaginous materials in total.

[0226] In some embodiments, any composition described herein can have about the same rheology to a starch (e.g. a com starch, a wheat starch, a rice starch, a potato starch) at a given aqueous concentration. In some embodiments, any composition described herein can have about the same rheology to a starch (e.g. a com starch, a wheat starch, a rice starch, a potato starch) at about a 1% w/v aqueous concentration, at about a 2% w/v aqueous concentration, at about a 4% w/v aqueous concentration, at about a 8% w/v aqueous concentration, at about a 10% w/v aqueous concentration, at about a 15% w/v aqueous concentration, at about a 20% w/v aqueous concentration, at about a 25% w/v aqueous concentration, at about a 30% w/v aqueous concentration.

[0227] In some embodiments, any composition described herein can have about the same gel point to a starch (e.g. a com starch, a wheat starch, a rice starch, a potato starch).

[0228] In some embodiments, any composition described herein can form less viscous compositions than a starch (e.g. a corn starch, a wheat starch, a rice starch, a potato starch) at a given aqueous concentration. In some embodiments, any composition described herein can have about 1%, about 2%, about 4%, about 6%, about 10%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90%, of the viscosity of a starch (e.g. a com starch, a wheat starch, a rice starch, a potato starch) at about a 1% w/v aqueous concentration. In some embodiments, any composition described herein can have about 1%, about 2%, about 4%, about 6%, about 10%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90%, of the viscosity of a starch (e.g. a com starch, a wheat starch, a rice starch, a potato starch) at about a 2% w/v aqueous concentration. In some embodiments, any composition described herein can have about 1%, about 2%, about 4%, about 6%, about 10%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90%, of the viscosity of a starch (e.g. a com starch, a wheat starch, a rice starch, a potato starch) at about a 4% w/v aqueous concentration. In some embodiments, any composition described herein can have about 1%, about 2%, about 4%, about 6%, about 10%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90%, of the viscosity of a starch (e.g. a com starch, a wheat starch, a rice starch, a potato starch) at about a 6% w/v aqueous concentration. In some embodiments, any composition described herein can have about 1%, about 2%, about 4%, about 6%, about 10%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90%, of the viscosity of a starch (e.g. a com starch, a wheat starch, a rice starch, a potato starch) at about a 10% w/v aqueous concentration. In some embodiments, any composition described herein can have about 1%, about 2%, about 4%, about 6%, about 10%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90%, of the viscosity of a starch (e.g. a com starch, a wheat starch, a rice starch, a potato starch) at about a 20% w/v aqueous concentration. In some embodiments, any composition described herein can have about 1%, about 2%, about 4%, about 6%, about 10%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90%, of the viscosity of a starch (e.g. a com starch, a wheat starch, a rice starch, a potato starch) at about a 30% w/v aqueous concentration. In some embodiments, any composition described herein can have about 1%, about 2%, about 4%, about 6%, about 10%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90%, of the viscosity of a starch (e.g. a corn starch, a wheat starch, a rice starch, a potato starch) at about a 40% w/v aqueous concentration. In some embodiments, any composition described herein can have about 1%, about 2%, about 4%, about 6%, about 10%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90%, of the viscosity of a starch (e.g. a com starch, a wheat starch, a rice starch, a potato starch) at about a 50% w/v aqueous concentration.

[0229] In some embodiments, any composition described herein can have a lower gel point to a starch (e.g. a corn starch, a wheat starch, a rice starch, a potato starch) at a given aqueous concentration. In some embodiments, any composition described herein can have a gel point concentration at about 1%, about 2%, about 4%, about 6%, about 10%, about 20%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90%, of the gel point concentration of a starch (e.g. a corn starch, a wheat starch, a rice starch, a potato starch).

[0230] In some embodiments, any composition described herein can have a higher fiber content at gel point concentration than a starch source (e.g. a corn starch, a wheat starch, a rice starch, a potato starch). In some embodiments, any composition described herein can have about a 10% higher, about a 20% higher, about a 40% higher, about a 100% higher, about a 150% higher, about a 200% higher, about a 250% higher, about a 300% higher, about a 350% higher, about a 400% higher, about a 500% higher, about a 600% higher, about a 700% higher, about a 800% higher, about a 900% higher, about a 1000% higher, or greater than 1000% higher fiber content at gel point concentration than a starch source (e.g. a com starch, a wheat starch, a rice starch, a potato starch). [0231] In some embodiments, any composition described herein can have a higher fiber content at given viscosity than a starch source (e.g. a corn starch, a wheat starch, a rice starch, a potato starch). In some embodiments, any composition described herein can have about a 10% higher, about a 20% higher, about a 40% higher, about a 100% higher, about a 150% higher, about a 200% higher, about a 250% higher, about a 300% higher, about a 350% higher, about a 400% higher, about a 500% higher, about a 600% higher, about a 700% higher, about a 800% higher, about a 900% higher, about a 1000% higher, or greater than 1000% higher fiber content at given viscosity than a starch source (e.g. a com starch, a wheat starch, a rice starch, a potato starch).

[0232] In some embodiments, any composition described herein can have a lower calorie content at gel point concentration than a starch source (e.g. a corn starch, a wheat starch, a rice starch, a potato starch). In some embodiments, any composition described herein can have about a 10% lower, about a 20% lower, about a 40% lower, about a 100% lower, about a 150% lower, about a 200% lower, about a 250% lower, about a 300% lower, about a 350% lower, about a 400% lower, about a 500% lower, about a 600% lower, about a 700% lower, about a 800% lower, about a 900% lower, about a 1000% lower, or greater than 1000% lower calorie content at gel point concentration than a starch source (e.g. a com starch, a wheat starch, a rice starch, a potato starch).

[0233] In some embodiments, any composition described herein can have a lower calorie content at given viscosity than a starch source (e.g. a corn starch, a wheat starch, a rice starch, a potato starch). In some embodiments, any composition described herein can have about a 10% higher, about a 20% higher, about a 40% higher, about a 100% higher, about a 150% higher, about a 200% higher, about a 250% higher, about a 300% higher, about a 350% higher, about a 400% higher, about a 500% higher, about a 600% higher, about a 700% higher, about a 800% higher, about a 900% higher, about a 1000% higher, or greater than 1000% lower calorie content at given viscosity than a starch source (e.g. a com starch, a wheat starch, a rice starch, a potato starch).

[0234] In some embodiments, any composition described herein can have a calorific content of about 0.1 kcal/g, about 0.2 kcal/g, about 0.4 kcal/g, about 0.8 kcal/g, about 1.0 kcal/g, about 1.2 kcal/g, about 1.4 kcal/g, about 1.6 kcal/g, about 1.8 kcal/g, about 2.0 kcal/g.

[0235] In some embodiments, any composition described herein can comprise a fraction representing 10% w/w with a calorific content of about 0.1 kcal/g, about 0.2 kcal/g, about 0.4 kcal/g, about 0.8 kcal/g, about 1.0 kcal/g, about 1.2 kcal/g, about 1.4 kcal/g, about 1.6 kcal/g, about 1.8 kcal/g, about 2.0 kcal/g. In some embodiments, any composition described herein can comprise a fraction representing 20% w/w with a calorific content of about 0.1 kcal/g, about 0.2 kcal/g, about 0.4 kcal/g, about 0.8 kcal/g, about 1.0 kcal/g, about 1.2 kcal/g, about 1.4 kcal/g, about 1.6 kcal/g, about 1.8 kcal/g, about 2.0 kcal/g. In some embodiments, any composition described herein can comprise a fraction representing 30% w/w with a calorific content of about 0.1 kcal/g, about 0.2 kcal/g, about 0.4 kcal/g, about 0.8 kcal/g, about 1.0 kcal/g, about 1.2 kcal/g, about 1.4 kcal/g, about 1.6 kcal/g, about 1.8 kcal/g, about 2.0 kcal/g. In some embodiments, any composition described herein can comprise a fraction representing 40% w/w with a calorific content of about 0.1 kcal/g, about 0.2 kcal/g, about 0.4 kcal/g, about 0.8 kcal/g, about 1.0 kcal/g, about 1.2 kcal/g, about 1.4 kcal/g, about 1.6 kcal/g, about 1.8 kcal/g, about 2.0 kcal/g. In some embodiments, any composition described herein can comprise a fraction representing 50% w/w with a calorific content of about 0.1 kcal/g, about 0.2 kcal/g, about 0.4 kcal/g, about 0.8 kcal/g, about 1.0 kcal/g, about 1.2 kcal/g, about 1.4 kcal/g, about 1.6 kcal/g, about 1.8 kcal/g, about 2.0 kcal/g.

Methods of making compositions

[0236] Described herein are methods of producing polysaccharide compositions from biomass. [0237] A method for producing a polysaccharide-containing composition may comprise: (a) obtaining a mannan- and xylan-containing biomass, (b) subjecting the biomass to a thermochemical pre-treatment, thereby obtaining a resultant suspension; and (c) subjecting the resultant suspension to a solid-liquid separation, thereby obtaining a liquid fraction and solids; and wherein the liquid fraction comprises mannan polysaccharides and xylan polysaccharides with a ratio of the mannan polysaccharide to the xylan polysaccharide of from 10:90 to 90: 10.

[0238] A method for producing a polysaccharide-containing composition may comprise: (a) obtaining a soluble hexosan polysaccharides- and xylan-containing biomass, (b) subjecting the biomass to a thermochemical pre-treatment, thereby obtaining a resultant suspension; and (c) subjecting the resultant suspension to a solid-liquid separation, thereby obtaining a liquid fraction and solids; and wherein the liquid fraction comprises soluble hexosan polysaccharides and xylan polysaccharides with a ratio of the soluble hexosan polysaccharide to the xylan polysaccharide of from 10:90 to 90: 10.

[0239] In some embodiments, the mannan and xylan containing biomass may comprise one or more members selected from the group consisting of grain, grain chaff, oat, oat fiber, oat hulls, oat husks, bean pods, seed coats, seed materials, seaweeds, corn cobs, corn stover, corn leaves, corn stalks, straw, wheat, wheat straw, wheat bran, wheat middlings, rice straw, soy stalk, bagasse, sugar cane, sugar beet, sugar cane bagasse, miscanthus, sorghum residue, switchgrass, bamboo, monocotyledonous tissue, dicotyledonous tissue, fern tissue, water hyacinth, leaf tissue, roots, vegetative matter, vegetable material, vegetable waste, hardwood, hardwood stem, hardwood chips, hardwood pulp, softwood, softwood stem, softwood chips, softwood pulp, paper, paper pulp, cardboard, wood-based feedstocks, grass, nut shell, poplar, willow, sweet potato, cotton, hemp, jute, flax, ramie, sisal, and cocoa.

[0240] In some embodiments the method may further comprise a step in which the biomass is pretreated in a way that reduces average particle size. In some embodiments, the method may comprise a step (aa) between (a) and (b), wherein the biomass is physically pre-treated in a way that reduces average particle size. In some embodiments, the biomass size reduction may be carried out using a mechanical, ultrasonical, milling, chopping, chipping, griding, sprucing or refining particle size reduction method. In some embodiments, the particles formed from the biomass may have a particle size of less than 500 microns. In some aspects, the particles formed from the biomass may have a particle size of less than 475, 450, 425, 400, 375, 350, 325, 300, 275, 250 or 225 microns.

[0241] Production of the polysaccharide compositions may include a pre-treatment step. In some embodiments, the pre-treatment step may occur at a temperature of from about 5 °C to about 150 °C. In some embodiments, the pre-treatment step may occur at a temperature less than 5 °C. In some embodiments, the pre-treatment step may occur at a temperature greater than 150 °C. In some embodiments, the pre-treatment step may occur at a temperature of from about 5 °C to about 10 °C, from about 5 °C to about 15 °C, from about 5 °C to about 20 °C, from about 5 °C to about 25 °C, from about 5 °C to about 30 °C, from about 5 °C to about 35 °C, from about 5 °C to about 40 °C, from about 5 °C to about 50 °C, from about 5 °C to about 75 °C, from about 5 °C to about 100 °C, from about 5 °C to about 150 °C, from about 10 °C to about 15 °C, from about 10 °C to about 20 °C, from about 10 °C to about 25 °C, from about 10 °C to about 30 °C, from about 10 °C to about 35 °C, from about 10 °C to about 40 °C, from about 10 °C to about 50 °C, from about 10 °C to about 75 °C, from about 10 °C to about 100 °C, from about 10 °C to about 150 °C, from about 15 °C to about 20 °C, from about 15 °C to about 25 °C, from about 15 °C to about 30 °C, from about 15 °C to about 35 °C, from about 15 °C to about 40 °C, from about 15 °C to about 50 °C, from about 15 °C to about 75 °C, from about 15 °C to about 100 °C, from about 15 °C to about 150 °C, from about 20 °C to about 25 °C, from about 20 °C to about 30 °C, from about 20 °C to about 35 °C, from about 20 °C to about 40 °C, from about 20 °C to about 50 °C, from about 20 °C to about 75 °C, from about 20 °C to about 100 °C, from about 20 °C to about 150 °C, from about 25 °C to about 30 °C, from about 25 °C to about 35 °C, from about 25 °C to about 40 °C, from about 25 °C to about 50 °C, from about 25 °C to about 75 °C, from about 25 °C to about 100 °C, from about 25 °C to about 150 °C, from about 30 °C to about 35 °C, from about 30 °C to about 40 °C, from about 30 °C to about 50 °C, from about 30 °C to about 75 °C, from about 30 °C to about 100 °C, from about 30 °C to about 150 °C, from about 35 °C to about 40 °C, from about 35 °C to about 50 °C, from about 35 °C to about 75 °C, from about 35 °C to about 100 °C, from about 35 °C to about 150 °C, from about 40 °C to about 50 °C, from about 40 °C to about 75 °C, from about 40 °C to about 100 °C, from about 40 °C to about 150 °C, from about 50 °C to about 75 °C, from about 50 °C to about 100 °C, from about 50 °C to about 150 °C, from about 75 °C to about 100 °C, from about 75 °C to about 150 °C, or from about 100 °C to about 150 °C. In some embodiments, the pre-treatment step may occur at a temperature of about 5 °C, about 10 °C, about 15 °C, about 20 °C, about 25 °C, about 30 °C, about 35 °C, about 40 °C, about 50 °C, about 75 °C, about 100 °C, or about 150 °C. In some embodiments, the pre-treatment step may occur at a temperature of at least 5 °C, 10 °C, 15 °C, 20 °C, 25 °C, 30 °C, 35 °C, 40 °C, 50 °C, 75 °C, or 100 °C. In some embodiments, the pretreatment step may occur at a temperature of at most 10 °C, 15 °C, 20 °C, 25 °C, 30 °C, 35 °C, 40 °C, 50 °C, 75 °C, 100 °C, or 150 °C.

[0242] In some embodiments, production of polysaccharide compositions may comprise a thermochemical treatment step. In some embodiments, the thermochemical treatment step may comprise a delignification step. In some embodiments, the thermochemical treatment step may comprise treatment in an alkali solution. In some embodiments, the thermochemical treatment may comprise treatment in an acidic solution. In some embodiments, the thermochemical treatment may comprise treatment in a substantial neutral solution.

[0243] In some embodiments, the pH of the alkali solution may be from about 8 to about 14. In some embodiments, the pH of the alkali solution may be greater than 7. In some aspects, the pH of the alkali solution may be about 7. In some embodiments, the pH of the acidic solution may be less than 7. In some embodiments, the pH of the neutral solution may be 7. In some embodiments, the pH of the alkali solution may be from about 8 to about 9, from about 8 to about 10, from about 8 to about 11, from about 8 to about 12, from about 8 to about 13, from about 8 to about 14, from about 9 to about 10, from about 9 to about 11, from about 9 to about 12, from about 9 to about 13, from about 9 to about 14, from about 10 to about 11, from about 10 to about 12, from about 10 to about 13, from about 10 to about 14, from about 11 to about 12, from about 11 to about 13, from about 11 to about 14, from about 12 to about 13, from about 12 to about 14, or from about 13 to about 14. In some embodiments, the pH of the alkali solution may be about 8, about 9, about 10, about 11, about

12, about 13, or about 14. In some embodiments, the pH of the alkali solution may be at least 8, 9, 10, 11, 12, or 13. In some embodiments, the pH of the alkali solution may be at most 9, 10, 11, 12,

13, or 14. [0244] In some embodiments, the pH of the acidic solution may be from about 1 to about 7. In some embodiments, the pH of the acidic solution may be less than 7. In some embodiments, the pH of the acidic solution may be from about 1 to about 2, from about 1 to about 3, from about 1 to about 4, from about 1 to about 5, from about 1 to about 6, from about 1 to about 7, from about 2 to about 3, from about 2 to about 4, from about 2 to about 5, from about 2 to about 6, from about 2 to about 7, from about 3 to about 4, from about 3 to about 5, from about 3 to about 6, from about 3 to about 7, from about 4 to about 5, from about 4 to about 6, from about 4 to about 7, from about 5 to about 6, from about 5 to about 7, or from about 6 to about 7. In some embodiments, the pH of the acidic solution may be about 1, about 2, about 3, about 4, about 5, about 6, or about 6.5. In some embodiments, the pH of the acidic solution may be at least 1, 2, 3, 4, 5, or 6. In some embodiments, the pH of the acidic solution may be at most 1, 2, 3, 4, 5, 6, or 6.5.

[0245] In some embodiments, the temperature of the thermochemical treatment may be from about 40 °C to about 200 °C. In some embodiments, the temperature of the thermochemical treatment may be less than 40 °C. In some embodiments, the temperature of the thermochemical treatment may be greater than 200 °C. In some embodiments, the temperature of the thermochemical treatment may be from about 40 °C to about 50 °C, from about 40 °C to about 60 °C, from about 40 °C to about 70 °C, from about 40 °C to about 80 °C, from about 40 °C to about 90 °C, from about 40 °C to about 100 °C, from about 40 °C to about 110 °C, from about 40 °C to about 120 °C, from about 40 °C to about 130 °C, from about 40 °C to about 140 °C, from about 40 °C to about 150 °C, from about 40 °C to about 200 °C, from about 50 °C to about 60 °C, from about 50 °C to about 70 °C, from about 50 °C to about 80 °C, from about 50 °C to about 90 °C, from about 50 °C to about 100 °C, from about 50 °C to about 110 °C, from about 50 °C to about 120 °C, from about 50 °C to about 130 °C, from about 50 °C to about 140 °C, from about 50 °C to about 150 °C, from about 50 °C to about 200 °C, from about 60 °C to about 70 °C, from about 60 °C to about 80 °C, from about 60 °C to about 90 °C, from about 60 °C to about 100 °C, from about 60 °C to about 110 °C, from about 60 °C to about 120 °C, from about 60 °C to about 130 °C, from about 60 °C to about 140 °C, from about 60 °C to about 150 °C, from about 60 °C to about 200 °C, from about 70 °C to about 80 °C, from about 70 °C to about 90 °C, from about 70 °C to about 100 °C, from about 70 °C to about 110 °C, from about 70 °C to about 120 °C, from about 70 °C to about 130 °C, from about 70 °C to about 140 °C, from about 70 °C to about 150 °C, from about 70 °C to about 200 °C, from about 80 °C to about 90 °C, from about 80 °C to about 100 °C, from about 80 °C to about 110 °C, from about 80 °C to about 120 °C, from about 80 °C to about 130 °C, from about 80 °C to about 140 °C, from about 80 °C to about 150 °C, from about 80 °C to about 200 °C, from about 90 °C to about 100 °C, from about 90 °C to about 110 °C, from about 90 °C to about 120 °C, from about 90 °C to about 130 °C, from about 90 °C to about 140 °C, from about 90 °C to about 150 °C, from about 90 °C to about 200 °C, from about 100 °C to about 110 °C, from about 100 °C to about 120 °C, from about 100 °C to about 130 °C, from about 100 °C to about 140 °C, from about 100 °C to about 150 °C, from about 100 °C to about 200 °C, from about 110 °C to about 120 °C, from about 110 °C to about 130 °C, from about 110 °C to about 140 °C, from about 110 °C to about 150 °C, from about 110 °C to about 200 °C, from about 120 °C to about 130 °C, from about 120 °C to about 140 °C, from about 120 °C to about 150 °C, from about 120 °C to about 200 °C, from about 130 °C to about 140 °C, from about 130 °C to about 150 °C, from about 130 °C to about 200 °C, from about 140 °C to about 150 °C, from about 140 °C to about 200 °C, or from about 150 °C to about 200 °C. In some embodiments, the temperature of the thermochemical treatment may be about 40 °C, about 50 °C, about 60 °C, about 70 °C, about 80 °C, about 90 °C, about 100 °C, about 110 °C, about 120 °C, about 130°C, about 140 °C, about 150 °C, or about 200 °C. In some embodiments, the temperature of the thermochemical treatment may be at least 40 °C, 50 °C, 60 °C, 70 °C, 80 °C, 90 °C, 100 °C, 110 °C, 120 °C, 130°C, 140 °C, or 150 °C. In some aspects, the temperature of the thermochemical treatment may be at most 50 °C, 60 °C, 70 °C, 80 °C, 90 °C, 100 °C, 110 °C, 120 °C, 130°C, 140 °C, 150 °C, or 200 °C.

[0246] In some embodiments, the thermochemical treatment may be conducted from about 1 minute to about 180 minutes. In some embodiments, the thermochemical treatment may be conducted for less than 1 minute. In some embodiments, the thermochemical treatment may be conducted for greater than 180 minutes. In some embodiments, the thermochemical treatment may be conducted from about 1 minute to about 5 minutes, from about 1 minute to about 10 minutes, from about 1 minute to about 15 minutes, from about 1 minute to about 20 minutes, from about 1 minute to about 30 minutes, from about 1 minute to about 45 minutes, from about 1 minute to about 60 minutes, from about 1 minute to about 80 minutes, from about 1 minute to about 90 minutes, from about 1 minute to about 120 minutes, from about 1 minute to about 180 minutes, from about 5 minutes to about 10 minutes, from about 5 minutes to about 15 minutes, from about 5 minutes to about 20 minutes, from about 5 minutes to about 30 minutes, from about 5 minutes to about 45 minutes, from about 5 minutes to about 60 minutes, from about 5 minutes to about 80 minutes, from about 5 minutes to about 90 minutes, from about 5 minutes to about 120 minutes, from about 5 minutes to about 180 minutes, from about 10 minutes to about 15 minutes, from about 10 minutes to about 20 minutes, from about 10 minutes to about 30 minutes, from about 10 minutes to about 45 minutes, from about 10 minutes to about 60 minutes, from about 10 minutes to about 80 minutes, firom about 10 minutes to about 90 minutes, from about 10 minutes to about 120 minutes, from about 10 minutes to about 180 minutes, from about 15 minutes to about 20 minutes, from about 15 minutes to about 30 minutes, from about 15 minutes to about 45 minutes, from about 15 minutes to about 60 minutes, from about 15 minutes to about 80 minutes, from about 15 minutes to about 90 minutes, from about 15 minutes to about 120 minutes, from about 15 minutes to about 180 minutes, from about 20 minutes to about 30 minutes, from about 20 minutes to about 45 minutes, from about 20 minutes to about 60 minutes, from about 20 minutes to about 80 minutes, from about 20 minutes to about 90 minutes, from about 20 minutes to about 120 minutes, from about 20 minutes to about 180 minutes, from about 30 minutes to about 45 minutes, from about 30 minutes to about 60 minutes, from about 30 minutes to about 80 minutes, from about 30 minutes to about 90 minutes, from about 30 minutes to about 120 minutes, from about 30 minutes to about 180 minutes, from about 45 minutes to about 60 minutes, from about 45 minutes to about 80 minutes, from about 45 minutes to about 90 minutes, from about 45 minutes to about 120 minutes, from about 45 minutes to about 180 minutes, from about 60 minutes to about 80 minutes, from about 60 minutes to about 90 minutes, from about 60 minutes to about 120 minutes, from about 60 minutes to about 180 minutes, from about 80 minutes to about 90 minutes, from about 80 minutes to about 120 minutes, from about 80 minutes to about 180 minutes, from about 90 minutes to about 120 minutes, from about 90 minutes to about 180 minutes, or from about 120 minutes to about 180 minutes. In some embodiments, the thermochemical treatment may be conducted for about 1 minute, about 5 minutes, about 10 minutes, about 15 minutes, about 20 minutes, about 30 minutes, about 45 minutes, about 60 minutes, about 80 minutes, about 90 minutes, about 120 minutes, or about 180 minutes. In some embodiments, the thermochemical treatment may be conducted at least 1 minute, 5 minutes, 10 minutes, 15 minutes, 20 minutes, 30 minutes, 45 minutes, 60 minutes, 80 minutes, 90 minutes, or 120 minutes. In some embodiments, the thermochemical treatment may be conducted at most 5 minutes, 10 minutes, 15 minutes, 20 minutes, 30 minutes, 45 minutes, 60 minutes, 80 minutes, 90 minutes, 120 minutes, or 180 minutes.

[0247] In some embodiments, the thermochemical treatment may be conducted from about 1 hour to about 96 hours. In some embodiments, the thermochemical treatment may be conducted for less than 1 hour. In some embodiments, the thermochemical treatment may be conducted for greater than 96 hours. In some embodiments, the thermochemical treatment may be conducted from about 1 hour to about 3 hours, about 1 hour to about 4 hours, from about 1 hour to about 8 hours, from about 1 hour to about 12 hours, from about 1 hour to about 16 hours, from about 1 hour to about 20 hours, from about 1 hour to about 24 hours, from about 1 hour to about 36 hours, from about 1 hour to about 48 hours, from about 1 hour to about 72 hours, from about 1 hour to about 96 hours, from about 3 hours to about 4 hours, from about 3 hours to about 8 hours, from about 3 hours to about 12 hours, from about 3 hours to about 16 hours, from about 3 hours to about 20 hours, from about 3 hours to about 24 hours, from about 3 hours to about 36 hours, from about 3 hours to about 48 hours, from about 3 hours to about 72 hours, from about 3 hours to about 96 hours, from about 4 hours to about 8 hours, from about 4 hours to about 12 hours, from about 4 hours to about 16 hours, from about 4 hours to about 20 hours, from about 4 hours to about 24 hours, from about 4 hours to about 36 hours, from about 4 hours to about 48 hours, from about 4 hours to about 72 hours, from about 4 hours to about 96 hours, from about 8 hours to about 12 hours, from about 8 hours to about 16 hours, from about 8 hours to about 20 hours, from about 8 hours to about 24 hours, from about 8 hours to about 36 hours, from about 8 hours to about 48 hours, from about 8 hours to about 72 hours, from about 8 hours to about 96 hours, from about 12 hours to about 16 hours, from about 12 hours to about 20 hours, from about 12 hours to about 24 hours, from about 12 hours to about 36 hours, from about 12 hours to about 48 hours, from about 12 hours to about 72 hours, from about 12 hours to about 96 hours, from about 16 hours to about 20 hours, from about 16 hours to about 24 hours, from about 16 hours to about 36 hours, from about 16 hours to about 48 hours, from about 16 hours to about 72 hours, from about 16 hours to about 96 hours, from about 20 hours to about 24 hours, from about 20 hours to about 36 hours, from about 20 hours to about 48 hours, from about 20 hours to about 72 hours, from about 20 hours to about 96 hours, from about 24 hours to about 36 hours, from about 24 hours to about 48 hours, from about 24 hours to about 72 hours, from about 24 hours to about 96 hours, from about 36 hours to about 48 hours, from about 36 hours to about 72 hours, from about 36 hours to about 96 hours, from about 48 hours to about 72 hours, from about 48 hours to about 96 hours, or from about 72 hours to about 96 hours. In some embodiments, the thermochemical treatment may be conducted for about 1 hour, about 3 hours, about 4 hours, about 8 hours, about 12 hours, about 16 hours, about 20 hours, about 24 hours, about 36 hours, about 48 hours, about 72 hours, or about 96 hours. In some embodiments, the thermochemical treatment may be conducted at least 1 hour, 3 hours, 4 hours, 8 hours, 12 hours, 16 hours, 20 hours, 24 hours, 36 hours, 48 hours, or 72 hours. In some embodiments, the thermochemical treatment may be conducted at most 3 hours, 4 hours, 8 hours, 12 hours, 16 hours, 20 hours, 24 hours, 36 hours, 48 hours, 72 hours, or 96 hours.

[0248] In some embodiments, a solid liquid separation step may be conducted. In some embodiments, the solid liquid separation step may comprise filtration, mechanical separation, evaporation ponds, dehydration, coagulation flocculation, chemical treatment, sedimentation, or a thermal method, or a combination thereof, and wherein the filtration is by gravity, vacuum, pressure, or centrifugation. In some embodiments, a further step may comprise further purification of the mannan polysaccharides and/or the xylan polysaccharides through ultrafiltration, chemical treatment, or nanofiltration.

[0249] In some embodiments, the solids obtained in the solid liquid separation step may comprise a cellulose mixture. In some embodiments, the method may comprise a further step in which the cellulose mixture from the solid fractions is further cleaned or purified. In some embodiments, the cellulose mixture is combined with the liquid fraction to yield a composition comprising, xylan polysaccharides, mannan polysaccharides and cellulosic polysaccharides.

[0250] In some embodiments, production of polysaccharide compositions may comprise an enzyme hydrolysis step.

[0251] The polysaccharide compositions may be obtained from the biomass by hydrolysis, including by partial hydrolysis. In some cases, the method may comprise obtaining the polysaccharide composition and a soluble saccharide from the same biomass.

[0252] In some embodiments, the production of polysaccharide compositions may comprise an enzymatic reaction. In some embodiments, the enzymatic reaction may comprise one or more enzymes placed in a suitable reaction vessel together with one or more feedstocks, which may be soluble or insoluble in water, and a suitable solvent. In some embodiments, production of polysaccharide compositions may comprise an enzyme hydrolysis step.

[0253] A variety of enzymes may be suitable for use in the enzymatic reaction. Any enzyme which acts on a polysaccharide-containing feedstock may be appropriate, and it is within the ability of the skilled person to select suitable enzymes. In some embodiments, the enzymatic reaction comprises a cellulase, an endo-glucanase, a cellobiohydrolase, a lytic polysaccharide monooxygenase (LPMO), a lichenase, a xyloglucan endoglucanase (XEG), a mannanase, a chitinase, and/or a xylanase.

[0254] The one or more soluble polysaccharides in the ingredient may be particularly soluble in water or alkali. For example, soluble polysaccharides used in the disclosure can include hemicelluloses such as xylans, mannans, mixed-linkage glucans, arabinogalactans, and certain cellulose derivatives such as cellulose acetate, hydroxyethyl cellulose, and hydroxymethyl cellulose, and chitosan. In some embodiments, the one or more soluble polysaccharides can comprise hemicellulose. In certain embodiments, the hemicellulose can comprise xylan and/or mannan. In certain embodiments, the hemicellulose can comprise arabinoglucuronoxylan and/or galactoglucomannan. In certain embodiments, the hemicellulose can comprise glucuronoxylan and/or galactoglucomannan. [0255] In some embodiments, the pre-treatment may include physical, chemical, combined, hydrothermal extraction, steam explosion, alkaline extraction, acid extraction, solvent, high pressure CO2/H2O technology, organosolv fractionation, ionic liquid extraction, deep-eutectic solvent extraction, ultrasonic-assisted extraction, microwave-assisted extraction, alkali-assisted hydrothermal process, or acid-assisted hydrothermal process pretreatments. Lu et al. Green Processing and Synthesis available at www.degruyter.com/document/doi/10.1515/gps-2021- 0065/html.

[0256] In some embodiments, the lignocellulosic biomass and the non- monocotyledonous biomass may be combined. In some embodiments, the lignocellulosic biomass and the non- monocotyledonous biomass may be combined, following one or more of the pre-treatment steps discussed herein. In some embodiments, the lignocellulosic biomass and the non-monocotyledonous biomass may be in powder forms. In some embodiments, the dry flour composition comprises the powder of the lignocellulosic biomass and the powder of the non-monocotyledonous biomass in a ratio from about 10:90 to 90: 10. In some embodiments, the dry flour composition comprises the powder of the lignocellulosic biomass and the powder of the non-monocotyledonous biomass in a ratio about 15:85, 20:80, 25:75, 30:70, 35:65, 40:60, 45:55, 50:50, 55:45, 60:40, 65:35, 70:30, 75:25, 80:20, or 85: 15.

[0257] In some embodiments, a composition derived from the components of this disclosure may comprise 10 - 50% w/w non-mucilaginous xylan polysaccharides, 25 - 65% w/w soluble hexosan polysaccharides, and 1 - 40% w/w cellulosic polysaccharides, wherein the cellulosic polysaccharide is partially hydrolyzed. In some embodiments, the preceding composition may be a flour composition. In some embodiments, the soluble hexosan may be mannan polysaccharides. In some embodiments, the mannan polysaccharides may be guar gum polysaccharides. In some embodiments, the mannan polysaccharides may be locust bean gum polysaccharides. In some embodiments, the non-mucilaginous xylan polysaccharides may comprise less than 10% or greater than 50% w/w. In some embodiments, the mannan polysaccharides may comprise less than 25% or greater than 65% w/w. In some embodiments, the cellulosic polysaccharides may comprise less than 1% or greater than 40%. In some embodiments, the non-mucilaginous xylan polysaccharides may have a degree of substitution from 1% to 50%. In some embodiments the non-mucilaginous xylan polysaccharides may have a degree of substitution of less than 1% or greater than 50%. In some embodiments, the non-mucilaginous xylan polysaccharides may be oat fiber polysaccharides, wheat fiber polysaccharides, corn fiber polysaccharides or fiber polysaccharides from an alternative plant source. [0258] In some embodiments, a composition derived from the components of this disclosure may comprise 10 - 50% w/w non-mucilaginous xylan polysaccharides, 25 - 65% w/w mannan polysaccharides, and 1 - 40% w/w cellulosic polysaccharides, and wherein the mannan polysaccharides are galactomannan polysaccharides, galactoglucomannan polysaccharides, or a combination thereof; and wherein the cellulosic polysaccharide is partially hydrolyzed. In some embodiments, the preceding composition may be a flour composition. In some embodiments, the mannan polysaccharides may be guar gum polysaccharides. In some embodiments, the mannan polysaccharides may be locust bean gum polysaccharides. In some embodiments, the non- mucilaginous xylan polysaccharides may comprise less than 10% or greater than 50% w/w. In some embodiments, the mannan polysaccharides may comprise less than 25% or greater than 65% w/w. In some embodiments, the cellulosic polysaccharides may comprise less than 1% or greater than 40%. In some embodiments, the non-mucilaginous xylan polysaccharides may have a degree of substitution from 1% to 50%. In some embodiments the non-mucilaginous xylan polysaccharides may have a degree of substitution of less than 1% or greater than 50%. In some embodiments, the non-mucilaginous xylan polysaccharides may be oat fiber polysaccharides.

[0259] The flour composition may comprise greater than 30% dry w/w polysaccharides that are derived from plant cell walls or less than 30% dry w/w polysaccharides that are derived from plant cell walls. The flour composition may comprise less than 5% dry w/w in total for lignin, lignols, phenolics and polyphenolics, or greater than 5% dry w/w in total for lignin, lignols, phenolics and polyphenolics. The flour composition may comprise less than 5% dry w/w starch, or greater than 5% dry w/w starch. The flour composition may have an ash content less than 4% dry w/w, or an ash content greater than 4% dry w/w. The flour composition may have an average particle size of less than 500 microns or greater than 500 microns. The flour composition may have a repose angle from 35° to 55° or from less than 35° to greater than 55°. The flour composition may have a pH from 4 to 9, from 5 to 8, or from 6 to 7, or from less than 4 to greater than 9. The flour composition may have a salt content of less than 20 mg/L or greater than 20 mg/L. A 0.1% w/w water solution of the flour composition has a conductivity of less than 45 mS/cm at 21 °C, or greater than 45 mS/cm. The flour composition may be at a temperature from 10°C to 110°C, or from less than 10°C to greater than 100°C. A finished product may be made from the flour composition. The finished product may be a pasta product, a bread product, or a consumable foodstuff. The finished product may have a water activity from 0.3 to 0.7 at 21 °C or a water activity from less than 0.3 to greater than 0.7 at 21°C, or from less than 0.3 to greater than 0.7 at less than 21°C or greater than 21°C. A boiled product may be made from the flour composition. The boiled product may have a total color difference AE from 1 to 25 or less than 1 to greater than 25, measured between an uncooked flour composition from which the boiled product is made and the boiled product. The boiled product may have a hardness from 5000 to 17000 g or from less than 5000 to greater than 17000 g. The boiled product may have an adhesiveness from -40 to -400 g.sec, or from less than -400 to greater than -40 g.sec. The boiled product may have a weight which is increased by 70% to 220% compared to a weight of the uncooked flour composition. The boiled product may have a height increase from 7% to 80% or a height increase from less than 7% to greater than 80%, compared to a height of the uncooked flour composition.

Examples

Example 1 - Extracting Non-mucilaginous xylan (NMX) compositions from a biomass

[0260] Xylan polysaccharides are valuable ingredients for starch-reduced or starch-free flour compositions as they can be used for texture and rheological modulation to foodstuffs whilst providing a source of dietary fiber and lowering the calorific value of the product. Xylan polysaccharides for this purpose are usually isolated from mucilage, such as psyllium seed husk, which are from the primary valuable parts of the plant. Therefore, production of mucilaginous xylan (MX) polysaccharides competes with other food crops in the agricultural system for land, water and energy usage. In the present disclosure, isolated non-mucilaginous xylan (NMX) polysaccharides from under-utilized or wasted biomass sources are surprisingly shown to be an effective ingredient in flour compositions, overcoming environmental drawbacks of MX. This is unexpected due to distinct differences between MX and MNX in physico-chemical, structural and/or mechanical properties.

[0261] NMX polysaccharides can be extracted from lignocellulosic biomass, yielding soluble polymers that can modulate the mechanical properties of flours and doughs, such as by thickening and binding. Commercially available NMX polysaccharides are scarce and severely limited by price and type. Preparation of NMX ingredients can be achieved by the methods disclosed herein and successfully incorporated into polysaccharide flour compositions. In additional to soluble NMX, other distinct xylan sources in flour compositions of the present disclosure can include insoluble fiber from lignocellulosic biomass, which impart functional properties to flour compositions including, but not limited to, water binding, oil absorption, texturizing, and bulking, whilst increasing insoluble dietary fiber content.

A. Extraction of soluble arabinoxylan polysaccharide from wheat bran feedstock

[0262] Lignocellulosic wheat bran biomass was milled to an average particle size of 200 - 400 pm. The milled wheat bran was treated by enzymatic hydrolysis (1 : 10 w/w loading, 16 h, 65 °C), using a mixture of amylase and amyloglucosidase (1 mL enzyme/ 100 g biomass) in water. This converted residual starch in wheat bran to glucose, producing a glucose solution and a solid fraction of destarched wheat bran. The suspension was filtered to separate the de-starched wheat bran solids from the aqueous glucose solution. The de-starched wheat bran was further pre-treated with alkaline (1 : 10 w/w loading, 0.5% NaOH, 4 h, 65 °C) in order to remove lignin, and other impurities such as lignols and phenolics, to produce an insoluble solid holocellulose fraction, which was collected by filtration. The filter cake of the holocellulose fraction was washed with a 2x volume of water. Wheat bran arabinoxylans (WBAX) were extracted from the holocellulose fraction by alkaline treatment (1: 10; w/w loading, 5% NaOH, 8 h, 95 °C) and filtered to separate soluble hemicellulose filtrate from the residual insoluble fiber. The soluble arabinoxylans filtrate was treated enzymatically (1 : 10 w/w loading, 8 h, 55 °C), using laccase and protease enzymes (1 mL enzyme/ 100 g biomass) in water adjusted to pH 5.5 using 6 M H2SO4. This oxidized further lignin- carbohydrate-complex bonds and also degraded proteins into smaller peptides and amino acids for subsequent removal through a 10 kDa ultrafiltration system, retaining the soluble arabinoxylan polysaccharides in the retentate. The arabinoxylan solution was neutralized with 6 M H2SO4 to pH 5.5 and precipitated in three volumes of ethanol and separated by centrifugation at 4000 x g for 15 minutes. The ethanol supernatant was decanted and the resulting pellet containing arabinoxylan was washed with a mixture of ethanol and water (70: 30; v/v), and further dialyzed to remove salts and small impurities of <10 kDa. The mixture was concentrated under reduced pressure until a brix of 15 was recorded, and spray dried (10 - 15% in solution, 130 °C inlet, 70 °C outlet, 2-6 mL/min) to produce a dry arabinoxylan polysaccharide composition, termed Wheat Bran Arabinoxylan (WBAX).

B. Extraction of soluble arabinoxylan polysaccharide from corn bran feedstock

[0263] i) Extraction of high molecular- weight distributed arabinoxylans

[0264] The method of Example 1 A. was followed, with the feedstock as corn bran instead of wheat bran. The resulting dry composition comprises soluble arabinoxylan polysaccharides and was termed Corn Bran Arabinoxylan (CBAX).

[0265] ii) Partially hydrolyzed extracted xylan polysaccharides

[0266] The average molecular weight of the CBAX prepared in part i) was reduced to different extents by acid hydrolysis. Samples of the CBAX were hydrolyzed using different strengths of sulfuric acid in water. A sample of the CBAX prepared in part i) (9.1 wt%) was mixed with a solution of H2SO4 of the following different concentrations in water: 20 mM, 30 mM, 40 mM, 50 mM, 75 mM. the mixture was heated at 90 °C for 6 h. The acid-hydrolyzed samples were neutralized to pH 7 ±0.5 using 6 M NaOH solution, the resulting solution was evaporated until a concentration of approximately 25wt.% in solution was achieved and then spray dried (130 °C inlet, 70 °C outlet, 2-6 mL/min), which resulted in dried powders comprising CBAX at decreasing average molecular weights with increasing concentration of acid used. The samples were termed CBAX-20, CBAX-30, CBAX-40, CBAX-50, CBAX-75 depending on the respective concentration (mM) of H2SO4 used in the hydrolysis.

C. Extraction of soluble xylan polysaccharide from corn cob feedstock [0267] Lignocellulosic com cob biomass was knife milled to an average particle size of 200 - 400 pm. Soluble xylan polysaccharides were extracted from the milled corn cobs by alkaline treatment (1 : 10; w/w loading, 5% NaOH, 8 h, 95 °C) and subsequently vacuum filtered to separate soluble xylan polysaccharide from the residual insoluble fiber. The filter cake was washed with a 2x volume water. The filtrate containing soluble xylan polysaccharide was neutralized with 6 M H2SO4 to pH 5.5 and the xylan polysaccharide was precipitated in three volumes of ethanol and separated by centrifugation at 4000 x g for 15 minutes. The resulting supernatant was decanted and the resulting pellet containing ethanol-insoluble xylan polysaccharide was washed with a mixture of ethanol and water (70: 30; v/v), dialyzed to remove salts and further filtered to separate the water- soluble xylan polysaccharides from the water-insoluble xylan polysaccharide fiber. The water- soluble xylan polysaccharides were concentrated under reduced pressure until a Brix of 15 was recorded, and spray dried at (10 - 15% in solution, 130 °C inlet, 70 °C outlet, 2-6 mL/min). [0268] The resulting dry composition comprises soluble xylan polysaccharides and was termed Corn Cob Xylan (CCX).

D. Extraction of soluble xylan polysaccharide from oat hull feedstock [0269] Lignocellulosic oat hull biomass was disc milled to an average particle size of 50-100 pm. The milled oat hulls were treated by enzymatic hydrolysis (1 : 10 w/w loading, 16 h, 65 °C), using a mixture of amylase and amyloglucosidase (1 mL enzyme/ 100 g biomass) in water. This converted residual starch in oat hulls to glucose, producing a suspension consisting of a glucose solution and a solid fraction of de-starched oat hulls. The suspension was filtered and then soluble xylan polysaccharide was extracted from the de-starched oat hulls by an alkaline treatment (1 : 10 w/w loading, 5% NaOH, 8 h, 95 °C) before filtering residual insoluble fiber from the soluble xylan polysaccharide. The filter cake was washed with a 2x volume of water. The filtrate containing soluble xylan polysaccharide was neutralized with 6 M H2SO4 to pH 5.5 and the xylan polysaccharide was precipitated in three volumes of ethanol and separated by centrifugation at 4000 x g for 15 minutes. The ethanol supernatant was decanted and the resulting pellet containing ethanol-insoluble xylan polysaccharide was washed with a mixture of ethanol and water (70:30; v/v), dialyzed to remove salts and further filtered to separate the water-soluble xylan polysaccharides from the water insoluble xylan polysaccharide fiber. The water-soluble xylan polysaccharides were concentrated under reduced pressure until a brix of 15 was recorded, and spray dried at (10-15% in solution, 130 °C inlet, 70 °C outlet, 2-6 mL/min). The resulting dry composition comprises xylan polysaccharides and was termed Oat Hull Xylan (OHX).

E. Extraction of a soluble xylan polysaccharide from a wheat bran feedstock through microwave-assisted liquid hot water extraction

[0270] Lignocellulosic wheat bran biomass was knife milled and sieved to an average particle size of 200-400 pm. The milled wheat bran was treated by enzymatic hydrolysis (1 : 10 w/w loading, 16 h, 65 °C), using a mixture of amylase and amyloglucosidase (1 mL enzyme/ 100 g biomass) in water. This converted residual starch in wheat bran to glucose, producing a glucose solution and a solid fraction of de-starched wheat bran. Soluble polysaccharides arabinoxylan were extracted from the solids through microwave assisted liquid hot water extraction (1 : 10 w/w loading, 150 seconds, 170 or 180 °C), the liquid fraction containing soluble polysaccharides was separated by filtration and recovered. The filtrate containing soluble polysaccharides was concentrated under reduced pressure until a brix reading of 10 was recorded and then passed through an anion/cation exchange resin system. The ion exchange eluate was concentrated under reduced pressure until a brix reading of 15 was recorded, then spray dried (10-15% in solution, 130 °C inlet, 70 °C outlet, 2-6 mL/min). The resulting dried composition comprises soluble arabinoxylan polysaccharides at a lower average molecular weight than described in example 1 A and was termed WB AX-170 or WB AX-180 (depending on the temperature used for the procedure).

F. Extraction of a soluble xylan polysaccharide from a corn cob feedstock through microwave-assisted liquid hot water extraction

Lignocellulosic corn cob biomass was knife milled and sieved to an average particle size of 200-400 pm. Soluble polysaccharides arabinoxylan were extracted from the milled com cob through microwave assisted liquid hot water extraction (1 : 10 w/w loading, 150 seconds, 170-180 °C), the liquid fraction containing soluble polysaccharides was separated by filtration and recovered. The filtrate containing soluble polysaccharides was concentrated under reduced pressure until a brix reading of 10 was recorded. The resulting concentrate was passed through an anion/ cation exchange resin system and then the eluate concentrated under reduced pressure until a brix reading of 15 was recorded, then spray dried (10 - 15% in solution, 130 °C inlet, 70 °C outlet, 2-6 mL/min). The resulting dried composition comprises soluble xylan polysaccharides at a lower average molecular weight than described in example 1C, named CCX-170 and CCX-180, according to the reaction temperature used.

Example 2 - Extracting soluble hexosan compositions from biomass

[0271] Soluble hexosan polysaccharides (SHPS), such as mannans and pectins, are useful functional ingredients in flours and foodstuffs because they can be used to modify rheology and/or form gels when dispersed in water. Resultingly, they offer various functions in foodstuffs (e.g. thickeners, emulsifiers, texturizers, binding, coating agents and stabilizers). Some SHPS such as pectins are able to form aqueous gels at relatively low inclusions in water, and thus are widely utilized in food stuffs such as jam, marmalade and jelly.

[0272] Soluble hexosan polysaccharides are often derived from most valuable part of the plant, such as seeds (e.g. guar gum) or corm (konjac powder). An example of a low-value source of SHPS used in compositions described herein is sugar beet pectin. Alternative sources of SHPS from extracted low-value biomass sources are also desired. Described herein this example are methods of obtaining extracts of SHPS from low-value lignocellulosic biomass compositions (e.g. softwood sawdust) that are rich in soluble mannan polysaccharides.

A. Extraction of a soluble hexosan polysaccharide composition from sprucewood feedstock through alkaline treatment

[0273] Softwood sawdust was knife milled and sieved to an average particle size of 300-500 pm. Soluble polysaccharides were extracted from the milled softwood sawdust by alkaline treatment (1: 10; w/w loading, 3% NaOH, 2% NaBH4, 8 h, 95 °C) and subsequently quenched with 6 M H2SO4 to pH 7. The slurry was filtered to separate the soluble hemicellulose fraction from the residual insoluble fiber, the filter cake was washed with 2x volumes of water. The filtrate containing soluble mannan polysaccharides was concentrated under reduced pressure until a brix reading of 10 was recorded and passed through an anion/ cation exchange resin system, to remove salts and charged compounds. The eluate was concentrated under reduced pressure until a brix reading of 15 was achieved, then spray dried (10 - 15% in solution, 130 °C inlet, 70 °C outlet, 2-6 mL/min). The resulting dried composition comprises mannan polysaccharides, a type of SEEPS and was termed sprucewood mannan extract (SME).

Example 3 - Extracting mannan and xylan compositions from biomass

[0274] Compositions comprising both soluble xylan and mannan polysaccharides can be produced from biomass.

A. Extraction of soluble mannan + non-mucilaginous xylan polysaccharide from sprucewood feedstock through microwave-assisted liquid hot water extraction

[0275] Softwood sawdust (spruce) was knife milled and sieved to an average particle size of 300 - 500 pm. Soluble polysaccharides comprising mannan and xylan were extracted from the softwood sawdust through microwave assisted liquid hot water extraction (1 : 10 w/w loading, 150 seconds, 170 °C), the liquid fraction containing soluble polysaccharides was separated by filtration and recovered. The filtrate containing soluble polysaccharides was concentrated under reduced pressure until a brix reading of 10 was recorded. The resulting concentrate was passed through an anion/ cation exchange resin system. The eluate was concentrated under reduced pressure until a brix reading of 15 was recorded, then spray dried (10 - 15% in solution, 130 °C inlet, 70 °C outlet, 2-6 mL/min). The resulting dried composition comprises mannan and xylan polysaccharides in an approximately 40: 10 ratio w/w, respectively and was termed sprucewood polysaccharide extract (SPE).

B. Extracting a mannan composition and extracting a xylan composition from biomass, and recombining them

[0276] Extracting a mannan-rich composition and extracting a xylan-rich composition starting from sprucewood biomass is conducted as described in Example 3A following the application of an additional ultrafiltration step with a spiral-wound membrane graded to 4000 MWCO after the anion/ cation exchange system, and further spray drying the separate retentate and permeate fractions thereby providing powders of mannan and xylan respectively. Separation of xylan and mannan fractions by ultrafiltration is possible because the xylans in this composition (SPE) have a much lower M _w than the mannans (FIG. 7)

[0277] The powders are optionally recombined as follows: A predetermined amount of mannan powder and a predetermined amount of xylan powder are weighed and mixed together to form a dry powder composition with a selected ratio between the two components. Example 4 - Structural analysis and properties of xylan polysaccharides

[0278] The extracted xylan polysaccharide in Example 1 were analyzed for their chemical compositions and molecular weights, and compared to selected commercially available xylans. The xylan polysaccharides prepared in Example 1 were from non-mucilaginous sources and can hence be described as non-mucilaginous xylan (NMX) polysaccharides. The commercially-available xylan polysaccharides were from either mucilaginous or non-mucilaginous sources as specified. Xylan polysaccharides can have vastly different molecular weight distributions depending on their source and this at least in part rationalizes observable effects on their physicochemical and mechanical properties. Additionally, differences in branching, chemical substitution, and side groups affect physical properties.

A. Compositional Analyses

[0279] Compositional analysis data was obtained as follows: Ceramic crucibles were pre-heated at 105 °C for 16 hours before weighing. 300 ±5 mg of moisture-free raw material was weighed into a 50 mL falcon tube and swelled in 72% H2SO4 for 1 hour at 30 °C with agitation via Teflon rod. The acid-hydrolyzed suspension was then diluted to 4% H2SO4 with H2O and transferred to glass pressure tubes, then were heated for 60 minutes at 121 °C to monomerize the polysaccharides, and then filtered through the pre-weighed ceramic crucibles. The solid fraction was calcinated at 105 °C for 16 hours to remove water content before weighing, to give the weight of the acid-insoluble lignin content. The solids were then calcinated again at 575 °C for 24 hours to isolate noncombustible solids, and then the total ash content weighed. The liquid fraction was neutralized using CaCOj, filtered through a suitable particle filter and analyzed via HPLC-RID to determine total monomeric sugars, and acids (xylose, arabinose, glucose, galacturonic acid, glucuronic acid and acetic acid). Samples were also analyzed via HPAE-PAD Ion chromatography to determine additional total monomeric sugars for samples with mannan derived polysaccharides (xylose, arabinose, glucose, mannose, galactose, rhamnose). An acidic aliquot of the liquid fraction was analyzed via spectrophotometer at 320 nm to determine the acid-soluble lignin content. To determine the starch content, the testing biomass sample was milled to 100-350 pm and suspended in water (10% solid loading). Amylase and amyloglucosidase enzymes (10 pL /g (gram of sample biomass) loading) were added and the mixture was incubated at 65 °C for 16 h to convert starch to glucose, without breaking down cellulose to glucose. The amount of glucose present in the resulting liquor was analyzed by HPLC-RID, which indicates the starch content. Cellulose content was calculated by subtracting the starch content from the total glucan content. The unknown fraction was calculated by subtracting the combined known total mass of the lignin and monomeric content from the starting mass of raw material and was labelled as ‘other’. Some of the main components defined as ‘other’ include, but are not limited to ash, proteins and organic acids. The values of constituent monomer unit were used to calculate the compositions of xylan polysaccharides, soluble hexosan polysaccharides and cellulosic polysaccharides by considering the nature of the polysaccharides expected to be present in the composition. The products extracted in Example 1 were analyzed as above and the results are shown in Table 1, as well as one commercial example (Wheat Arabinoxylan, Megazyme). The results obtained by this method corroborated closely with the data provided by the commercial vendor, confirming the suitability of the method. Compositional analysis for commercially available extracted NMX polysaccharides was provided by the vendor, which have been converted to compositions based on the identity of the monomer subunits (Table 1).

Liquid Compositional Analysis

[0280] Compositions of selected soluble polysaccharide samples, as indicated in Tables 1 using a variant of the general method. Samples were dissolved to 10 g/L concentration in 1 mL of water and brought to 4% H2SO4, transferred to glass pressure tubes, and then heated for 60 minutes at 121 °C to monomerize the soluble polysaccharides. The solution was neutralized using CaCCh, filtered through a suitable particle filter and analyzed via HPLC-RID and HPAE-PAD.

Table 1: Compositional analysis of materials (dry mass basis). N refers to ‘not measured’.

¹ Indicates the compositions was quantified using ‘Liquid Compositional Analysis’. [0281] The extracted xylan high compositions are high in xylan and contain a broad range of different values for lignin, ash and other content, and variable ratios of xylose:arabinose residues. There was little difference between compositions of partially-hydrolyzed CBAX samples: CBAX- 30, CBAX-50, CBAX-75 and CBAX.

B. SEC/ELSD results of comparative and example xylan polysaccharide compositions [0282] Size-Exclusion Chromatography (SEC) will be known to a person skilled in the art as a method of separating a mixture of molecules by their sizes. In this technique, the solubilized analytes are passed down a porous column where the pore size is selected to allow separation of the MW range of materials being studied.

[0283] Detection was via a refractive index detector (RID) with in-line UV detection, or by evaporative light scattering detection (ELSD). Data collected according to the above method can be used to demonstrate the relative compositions of the mixture that contains molecules of specific ranges of molecular weights. A range of extracted xylan polysaccharide, as prepared in Example 1, and others purchased from a commercial source were analyzed by the described method to elucidate the molecular weight distributions (Table 2).

[0284] Number average molecular weight (M _n ) was calculated using equation 1.

Equation 1: Calculation of Number average molecular weight (M _n f where Nj is the number of polysaccharides having the mass Mj and Mj is the molar mass of the polysaccharide.

[0285] Weight average molecular weight (M _w ) was calculated using equation 2.

Equation 2: Calculation of Number average molecular weight (M _w ), where nu is the weight of polysaccharides having the mass Mj and Mj is the molar mass of the polysaccharide.

Analytical methods

[0286] Method A: PLgel Mixed-C GPC column (PL1110-6500) 300 mm x 7.5 mm I D. 5 pm.

System fitted with guard column: PLgel Guard (PL1110-1520) 50 mm x 7.5 mm I.D. 5pm.Eluent:

DMSO + 0.1% lithium bromide at 0.6 mL/min; Column oven at 50 °C; run time = 30 min. RI detection. [0287] Method B: System comprises 3 columns connected in series in the following order. (1) PL Aquagel-OH 50 GPC column (PL1149-6850) 300 mm x 7.5 mm I.D. 8pm. (2) PL Aquagel-OH 30 GPC column (PL1120-6830) 300 mm x 7.5 mm I.D. 8pm and (3) PL Aquagel-OH 20 GPC column (PL1149-6820) 300 mm x 7.5 mm I.D. 8pm. System fitted with guard column: PL Aquagel-OH Guard column (PL1149-1840). 50 mm x 7.5 mm I.D. 8pm.Eluent; lOmM ammonium bicarbonate (pH 9.2) at 0.6 mL/min. Column oven at 50 °C; run time = 75 min. RI detection.

[0288] Method C: The method ‘Method B’, wherein the eluent was instead water containing NaCl (8.0 g L' ¹ ), KC1 (0.2 g L' ¹ ), Na ₂ HPO ₄ (1.15 gL’ ¹ ) and KH ₂ PO ₄ (0.2 g L' ¹ ).

Table 2: The molecular weight distribution profiles measured for non-mucilasinous and mucilaginous xylans, as calculated from results using SEC. M _w = Weight average molecular weight, M _n = Number average molecular weight, PDi = Polydispersity index.

[0289] Mucilaginous psyllium seed husk (PSH), had the highest M _w , (Table 2), which was more than double the M _w of all NMXs, apart from WBAX whilst had a surprisingly high M _w of 1011 kDa. Extracted xylans that had been further hydrolyzed (Example IBii) or prepared by microwave- assisted hot water extraction (Example 1E-F) had lower molecular weights than the other extracts from the same source biomass. A broad range of average molecular weights were recorded for the NMX extracts, from 23-1011 kDa (M _w ). Molecular weight of extracts could be tuned by extraction temperature and/or strength of acid.

C. Rheology of xylan polysaccharides from mucilaginous and non-mucilaginous sources. i) Rheology of extracted xylan polysaccharides from alternative sources

[0290] Samples of selected xylan polysaccharide powders from mucilaginous sources were added to ethanol to form a slurry and then further diluted with deionized water to form the desired wt% (w/w%) value of Table 3 (MX) or Table 4 (NMX). The ratio of ethanol to water in the resulting sample was 1 :4 and the total mass was 500 mg. Each sample was heated in a test tube at 90 °C for 5 min, with stirring. After this time, each tube was laid flat on the benchtop and left to stand for 2 min. The samples within the tube had either formed gels and not moved at all, or had travelled some distance along the tube by this time. The distance the sample had travelled was recorded and a photograph was taken of the results (FIG. 1A-B). For samples that did not form gels, the distance travelled in 2 min is indicative of the viscosity: the shorter the distance, the higher the viscosity of the solution/dispersion. The distances travelled are shown in Tables 3-4.

Table 3: Viscosity of mucilaginous xylan at different concentrations in water. ‘Gel’ denotes the substance formed a gel and had not moved along the tube in any significant manner.

[0291] The psyllium seed husk (PSH) powder formed gels even at low concentrations (Table 3), confirming the expected mucilaginous behavior.

[0292] The extracted xylan polysaccharide compositions from non-mucilaginous sources (Table 4) failed to form a non-moving substance (e.g. a gel or otherwise) at 2.5 wt.%, so higher concentrations (10 and 20 wt.%) were trialed.

Table 4: Viscosity of non-mucilasinous extracted xylan powder at different concentrations. ‘Precipitate’ denotes the substance formed a thick, immobile paste/suspension or insoluble matter which had not moved along the tube.

[0293] The results at 2.5 wt/o (Table 4), with the exception of the OH9C (which may have behaved differently due to the higher lignin content), show that as M _w of the xylan increases (Table 2), the distance travelled decreases (viscosity increases). None of the NMX polysaccharides formed gels, even at higher concentrations than were attempted for the mucilaginous example (Table 3).

Viscosity and gelling properties of polysaccharides will be understood by one skilled in the art to be in part related to the dynamic hydrogen bonding that occurs between the polymers (cross-linking). Gelation involves the formation of ‘junction zones’ (the interaction of a section of the polysaccharide with a section on another molecule through intermolecular forces). The difference in rheology (Table 3, Table 4) can be rationalized in part by the difference in molecular weight distributions as larger molecules leads to more contact area for inter-molecular forces and more likelihood to form junction zones. The MX had a higher M _w (Table 2, part B) compared to the NMXs. However, rheological and gelling properties do not have a simple linear correlation with molecular weight, as they are also affected by degree of branching, which can be estimated in xylans by the arabinose:xylose ratio.

[0294] Gelation and formation of junction zones are also related to the presence of additional groups functional groups such as carboxyl groups; MX comprises a greater number of these groups than non-mucilaginous ones; a study rationalized the role of carboxyl groups in impacting the rheology of specifically psyllium husk MX (Farahnaky A. 2010. http : //dx . d oi . org/ 10.1016/j . j foodeng .2010.04.012) .

[0295] In summary, the rheology and gelling properties of xylan polysaccharides can be affected by the frequency and nature of junction zone formations between the polysaccharides. The former can be affected by average molecular weight and the frequency of carboxyl groups and the latter can be affected by branching and functional groups. The high molecular weight, high carboxyl group frequency and high branching can lead to high viscosity and gelling for MX polysaccharides (Table 3). Amongst the NMX, there was correlation between average molecular weight and viscosity. The NMX polysaccharides with highest M _w , such as WBAX and CBAX, are able to increase viscosity of solutions without producing undesirable slimy masses formed with MX polysaccharides. Additionally, shorter NMX polysaccharides such as CB AX-50 are expected to be superior for increasing the soluble dietary fiber content of foodstuffs when extreme rheology modification is undesired. (Table 4) ii) Molecular weight distribution and viscosity relationship in isolation

[0296] The Rheology of further powders made in Example IB, part ii) were assessed by the above method and the outcome is depicted in FIG. 2. These samples had similar compositions (Table 1), but different molecular weight distributions, due to having been hydrolyzed to different extents. This allows determination of the relationship between molecular weight distribution and viscosity in isolation for CBAX. Table 5: Viscosity of non-mucilasinous extracted xylan powder treated at different concentrations of H2SO4.

The results (Table 5) demonstrate a positive correlation between concentration of acid used during hydrolysis of the polysaccharide composition (Example IB, part ii)) and the distance travelled, therefore samples that were hydrolyzed to a greater extent were less viscous. The difference between the samples was the molecular weight distributions (Table 2), in that samples that had been hydrolyzed using stronger acid had lower average molecular weights. Therefore, the effect of the molecular weight distribution on viscosity is demonstrated in isolation and confirm that viscosity of NMX polysaccharides increase with increased molecular weight. The results demonstrate that hydrolyzed xylan fractions can have substantially lower viscosity than unhydrolyzed xylan fraction, or than starches (see Table 15).

D. Physical property comparison of extracted xylan polysaccharides from a mucilaginous and a non-mucilaginous source

[0297] Properties of a substance comprising xylan polysaccharides from a mucilaginous source, psyllium seed husk powder (PSH), were compared to that of a substance comprising NMX polysaccharides, com bran arabinoxylan (CBAX). The CBAX had a M _w value of 607 kDa and the PSH 1,540 kDa (Table 2) and resultingly their physical properties remain very different.

Wetting of Powders

[0298] 9 samples (mass = 50 mg) of each testing powder (PSH and CBAX) were prepared. To each sample was added an amount of water, to form mixtures of the given weight percentages in Table 6 and mixed by hand until a homogeneous consistency, by visual inspection, was achieved. The resulting mixtures were dispensed fully into small test tubes and left to stand for 16 h. The tubes containing the mixtures were then inverted upside-down for 30 seconds and photographed. The photographs were interpreted visually, with the observations summarized in Table 6. The samples were manually pinched and stretched between a thumb and forefinger, and the texture and consistency were assessed (Table 6). The photograph of the mucilaginous testing samples are depicted in FIG. 3A and the same of the non-mucilaginous testing samples in FIG. 3B.

Table 6: Mechanical properties of a xylan polysaccharide form a mucilaginous (PSH} and a non- mucilasinous source (CBAX). Observations when the test tubes of mixtures were inverted and when mixtures were touched and stretched (between thumb and forefinger

[0299] The wetted samples from a non-mucilaginous source (CBAX) formed thickened opaque dispersions/solutions, but, unlike the wetted samples from mucilaginous sources, did not form a strong “mucilaginous hydrocolloid” gel or slimy consistency at any ratio. This demonstrates the different physical properties of a “non-mucilaginous xylan polysaccharide” compared to a “mucilaginous hydrocolloid”.

Optical microscopy

[0300] To a 50 mg sample of each sample xylan powder (PSH or CBAX) was added water and the mixture stirred until homogeneity was achieved. Each resulting mixture was inspected visually at 40 x magnification and photographed. The photographs are shown in FIG. 4A (mucilaginous source) and FIG. 4B (non-mucilaginous source). The image of the PSH mixture appears with defined regions, consistent with gel formation and the CBAX image shows fine particles distributed uniformly in a liquid phase. The visual interpretation of the images is that PSH formed a gel typical of mucilage, whilst and that the sample from the non-mucilaginous source formed a fine, viscous dispersion.

[0301] The conclusion is the MX polysaccharides when hydrated, formed a “mucilaginous hydrocolloid” (slimy gel) whereas the NMX polysaccharides formed thick dispersions or thick solutions at low water contents (e.g. a paste), but not a gel consistency such as depicted in FIG. 4A. Therefore, as they are neither derived from mucilage, nor have physical mucilaginous properties, they are termed herein a “non-mucilaginous xylan polysaccharide”. The difference in physical properties are due to difference in chemical composition, chain length and branching. In food applications, mucilaginous properties can be unpalatable, whereas NMX polysaccharides such as CBAX may offer desired functional properties to the flour without a slimy gelatinous mouthfeel.

E. Assessing physical properties of bound xylan (insoluble fiber) compositions compared to extracted xylan,

[0302] Another source of NMX is hemicellulose that may be bound to cellulose in the form of insoluble plant fiber, for example, in oat hull fiber prior to xylan extraction by the method of Example ID. The physical properties of insoluble fibers, (comprising lignocellulose, including NMX polysaccharides), upon wetting are demonstrated and compared directly to extracted xylan (Example IB CBAX).

[0303] Nine samples of mass 0.05 g of each of the following insoluble fiber compositions (ground com cobs, oat hull fiber, wheat straw fiber) were prepared to different concentrations and analyzed as per the method of part D; the photographs depicted in FIG. 5A-C and summarized in Table 7, with comparisons to the results obtained for Example IB CBAX of part D (FIG. 3B).

Table 7: Results comparing the properties of extracted xylan to bound xylan (in the form of insoluble fiber compositions}. Observations when the test tubes of mixtures were inverted and when mixtures were touched and stretched (between thumb and forefinger} are given.

[0304] The insoluble fiber compositions are able to absorb all water at low ,wt% inclusions, though as the amount of water increases, a suspension of particles formed which settles over time, and the rheology of the water is not altered (there is no observed thickening effect).

[0305] The results confirm that insoluble fiber compositions comprising bound xylan and cellulosic polysaccharides, when hydrated, have physical properties that differ to the extracted NMX polysaccharides, because they do not dissolve in the water. However, neither compositions can form gels (e.g. FIG. 4A) like the psyllium seed husk powder (part D). Thus, demonstrating the difference between these three categories of compositions on the grounds of their physical properties and confirms both extracted xylan powders of Example 1 and bound xylan-containing insoluble fiber compositions have non-mucilaginous physical properties.

Summary of structure and rheology of xylan polysaccharides

[0306] Xylan polysaccharides derived from mucilage form strong aqueous-based gels and do so at relatively low concentrations, which contrasts with the extracted NMX polysaccharides described herein, which do not form gels even at high concentrations. There is positive correlation between molecular weight and viscosity. The mechanical property difference is additionally rationalized by other features on a molecular level that will be known to one skilled in the art to affect the intermol ecular dynamic hydrogen bonding between the polymers, such as the frequency of carboxyl groups and the degree of branching. Resultingly, a NMX can be selected to give a particular effect to the flour, according to its molecular weight. MXs are known to often impact the mechanical properties of a flour foodstuff to such an extent as to be undesirable. NMXs bound to cellulose in insoluble fiber displayed no gelling behavior when hydrated and are also not expected to cause unhelpful extreme modulations to the mechanical properties of the foodstuff, while improving insoluble dietary fiber content. Example 5- Structure and properties of soluble hexosan polysaccharides

[0307] A number of different soluble hexosan polysaccharide compositions were used as purchased from commercial sources, in addition to those as prepared in Examples 2 and 3. The hexosan polysaccharides compared are often commercially categorized as ‘primary ingredients’ derived from the highest-value parts of the plant (e.g. guar gum from guar beans) or ‘co-product ingredients’ obtained from what can be considered as lower-value or waste streams from plant processing (for example, pectin from sugarbeet), as specified. The SHPS have differing properties and resulting roles in flour compositions.

A. Compositional Analyses

[0308] Compositional analysis data was obtained as per the method of Example 4A.

[0309] A sample of sugar beet pectin was analyzed by a different method: 200 ±5 mg of moisture- free sugar beet pectin was weighed into a 50 mL falcon tube, suspended and dissolved in buffer (10 mL total volume, 0.1 M NaOAc, 4.5 pH adjusted with acetic acid). 3800 units of pectinase from Aspergillus was loaded into the falcon tube and subsequently placed into a shaking incubator (45 °C, 16 h) in order to enzymatically hydrolyze the sugar beet pectin into its sugar, and sugar-acid components. The enzyme was denatured by heat treatment (95 °C, 10 minutes), the sample was then filtered through a suitable particle filter and analyzed via HPLC-RID to determine total monomeric sugar-acid content (glucuronic and galacturonic acid). The sample was also analyzed via HPAE- PAD ion chromatography to determine total monomeric sugars (rhamnose, arabinose, xylose, glucose, galactose, mannose). This procedure in combination with procedure above enables a total composition including sugars, acids, lignin, ash, and other, in which the main components defined as ‘other’ include, but are not limited to ash, proteins and organic acids. The values of constituent monomer unit were used to calculate the compositions of xylan polysaccharides, SHPS and cellulosic polysaccharides by considering the nature of the polysaccharides expected to be present in the composition from the relevant literature. The results for products analyzed are shown in Table 8. Compositional analysis for commercially available extracted xylan polysaccharides was provided by the vendor, which has provided the compositions based on the identity of the monomer subunits (Table 8). Table 8: Compositional analysis of materials. ‘N’ refers to ‘not measured' and assumed close to zero. ‘N/A ’ refers to ‘not applicable’ because the substances of the ratio in question were not measured. [0310] Ratios of mannosyl to galactosyl to gluosyl residues are meaningful for polysaccharides that are glucomannans, galactomannans or glucogalactomannans, which does not include sugar pectin. Compositions that are understood to be more soluble in water, such as guar gum, had a higher mannosyl: galactosyl residue ratio than those with lower ratios, such as locust bean gum. Despite the high ratio, the Example 3 A SPE had a high solubility in water.

B. SEC/ELSD results of SHPS compositions

[0311] The methods of Example 4B was used to analyze the molecular weight distributions of different SHPS compositions. The results are shown in in Table 9.

Table 9: Molecular weight distribution results for different soluble hexosans. M _w = Weight average molecular weight, M _n = Number average molecular weight, PDi = Polydispersity index.

[0312] Notably, the soluble hexosan compositions categorized as ‘by-product ingredients’ (e.g,

SPE, sugar beet pectin) had lower M _w values than the ‘primary ingredient’ polysaccharides (e.g. from konjac powder) and so may provide different functions in flour compositions.

C. Rheology of soluble hexosan polysaccharides from conventional and from plant-waste sources

[0313] Using the method of Example 4C, the viscosities of different soluble hexosans were assessed at concentrations of 2.5, 10 and 20 wt.%, although if the substance at 10 wt.% formed a gel, it was assumed it would also at 20 wt.%. The results are depicted in Table 10 and FIG. 6. Example 3A SPE is a mixture of mannan (SHPS) and xylan polysaccharides, however is included with these results for SHPS compositions as it had a high SHPS content (66.5 wt.%).

Table 10: Viscosity results for different SHPS compositions.

[0314] In a similar manner to Example 4C, the viscosity results correlate closely with the M _w values (Table 9), with minor exceptions that could be attributed to other features of the polysaccharides. Konjac galactomann was the only composition to form a non-moving substance at 2.5 wt.%; it was not the composition with the highest M _w , but is known to be highly viscous due to a low frequency of acetylation (Singh et al. (2018), https://doi.Org/10.1016/j.ijbiomac.2018.07.130 0141-8130). [0315] Interestingly, some SHPS from by-product plant sources, like sugar beet pectin formed very viscous mixtures as those from primary ingredient sources (e.g. guar gum) do. Included are examples of SHPS with high M _w values and high viscosities that would be expected to modulate the mechanical properties of a flour or resulting dough composition substantially, or alternatively those with lower M _w values would be expected to impact the mechanical properties of a flour product lesser. The examples that displayed less/no movement offer functions such as thickening and binding to the foodstuff. In addition, other SHPS may have functions such as water-binding and texture modulation in flour compositions, and may further interact with other ingredients in more complex systems to modify the rheology. All examples increase the amount of soluble dietary fiber in the composition, with relatively lower calorific value compared to starch, and so an example can be selected depending on what type of function is desired in the product.

D. Analysis of extracted polysaccharide mixtures

[0316] Example 3A SPE is high in SHPS (Table 8) though additionally contains NMX. The molecular weight distributions of Example 3 A SPE were assessed by preparative-SEC (analysis as per method of Example 4B), separating the composition into 12 fractions of increasing molecular weight. The compositions of fractions were analyzed by method of Example 4 A and the results are depicted in FIG. 7A. The relative concentrations of components within the fractions are further depicted in FIG. 7B. [0317] Surprisingly, the mannan (SHPS) content of the fractions increased as the molecular weight of the fractions increased. Only fractions with molecular weight below 4.7 kDa contained any content of xylan above 5 wt.%. A skilled person will be able to make use of this unexpected feature to allow for tuning of the xylan: mannan ratio or full separation of the xylan content from the mannan, by the method proposed in Example 3C, to produce a purified SHPS composition, with an increased M _w value due to removal of the low-mass xylans.

Example 6 - Insoluble fiber sources of cellulose and bound xylan

[0318] Insoluble fiber ingredients are useful in the flour compositions described herein as sources of both ‘bound’ xylan and cellulosic polysaccharides simultaneously, which gives health benefits to the final foodstuff and on some occasions distinct structural or textural benefits. Compositional analysis of the insoluble fiber ingredients used in following examples was performed according to Example 4A and the results are depicted in Table 11. Partially-hydrolyzed oat (HOF) and com fiber (HCF) were generated from the raw material compositions (Oat fiber and ground com cobs respectively) with treatment of various enzymes and water and resulted in a composition with increased cellulose content compared to the raw materials.

Table 11: Compositional analysis results for insoluble fibers used in the examples section. N refers to ‘not measured’.

Example 7 - Properties of polysaccharide mixture flour compositions

[0319] Mixtures comprising both NMX polysaccharides and soluble hexosan polysaccharides can be extracted by the method of Example 3 A. Dry flour compositions described herein can be generated with different combinations of NMX polysaccharide, SHPS and cellulosic polysaccharide. Properties of these dry flours were measured.

A. Physicochemical properties of dry flours

[0320] Dry flour compositions commonly have characteristics such as powder flow, absorption and retention of oils and water and measurable impact on pH and conductivity when mixed with water.

Different flour compositions, spanning a broad range of polysaccharide compositions, were formed by mixing the dry powder together, using specified amounts of ingredients: guar gum or locust bean gum, plus oat fiber (Table 13). Further flour compositions were prepared using alternative ingredients, results were collected and shown in Table 14.

[0321] Powder flow was measured by placing 50 g of material in a conical funnel and the height was increased, maintained at 2-4 cm above the top of cone, to build up a symmetrical cone of powder.

The repose angle was calculated according to equation 3.

Equation 3: Calculation of the repose angle based on measurements of the height and diameter of the resulting pile formed.

Table 12: Interpretation of repose angles (as calculated in Equation 3).

Flow Property | Repose angle [°]

Excellent 25 - 30

Good 31 - 35

Fair - aid not needed 36 - 40 Passable - may hang up 41 - 45 Poor - must agitate, vibrate 46 - 55 Very poor 56 - 65

Very, very poor > 66

Fat absorption capacity (FAC) and water absorption capacity (WAC)

[0322] Water absorption capacity (WAC) was measured according to method AACC 88-04 adapted slightly for these samples as these samples include gums which swell. Ten mL of water was added to 0.05 g of sample and centrifuged at 4100 RPM for 10 min. The sediment was weighed, and WAC calculated using Equation 4: WAC or FAC [%] = 100

Equation 4: Calculation of WAC or FAC as a percentage based on measured weight values.

[0323] Similarly, fat absorption capacity (FAC) was measured by adding 5 mL rapeseed oil to 1 g of sample, and leaving samples overnight for the sample to absorb the oil. Then the samples were centrifuged and FAC calculated according to the conditions and Equation 4. pH, conductivity, and salt concentration

[0324] 0.1% w/w of each sample was dissolved in water at 21 °C. pH of the solutions was measured using a pH meter (Mettler Toledo), and conductivity was measured using a TDS&EC conductivity meter. Salt concentration was calculated from the conductivity measurements, using a calibration curve from measurements of salt solutions from 3 mg/L to 100 mg/L.

Results

Table 13: Physico-chemical properties of the mixtures of guar gum: oat fiber and locust bean gum: oat fiber

[0325] Compositions comprising GG had a higher WAC than equivalent powders comprising locust bean gum. This is in part rationalized because the GG has a lower mannose: galactose residue ratio (Table 8) and is therefore expected to be more hydrophilic. The amount of oat fiber in the composition contributed to the FAC, hence the use of the oat fiber with a SHPS together leads to a flour with desirable WAC and FAC.

Table 14: Physico-chemical properties of additional flour compositions

[0326] The replacement of OF with WF caused reduced values for WAC and FAC (Table 13-14). The replacement of some GG with Example IB CBAX also caused greatly reduced values for WAC and FAC (Table 13-14). The sugar beet pectin - OF mixture had a much reduced WAC and FAC compared to the GG:OF or LBG:OF flours of equivalent ratios, but unexpectedly lowered the pH significantly and gave high measurements for salt concentrations and conductivity.

B. Rheology of Combinations of polysaccharides

[0327] The viscosities of different flour compositions that can be made from the above method were compared to that of starch polysaccharides. Starch polysaccharides are traditionally utilized heavily in edible flour compositions because of their physical and chemical properties, so are a suitable comparative example. In some instances, flour compositions described herein are able to replicate the rheology of starch.

[0328] Using the method of Example 4C, the viscosity of different mixtures comprising both extracted xylan polysaccharides and soluble hexosan polysaccharides was assessed and compared to that of commercially available starches (corn, potato and tapioca). The results are shown in Table 15 and FIGS. 8A-B.

Table 15: Viscosity results for different polysaccharide mixture or starch compositions. N = not measured.

[0329] The results show surprisingly that the mixture of sugar beet pectin with CBAX can form viscous consistencies at comparable concentrations to tapioca starch at 2.5 wt%, hence this combination could be a suitable replacement in foodstuffs. However, whilst some sugar beet pectin and CBAX compositions increased the viscosity of the mixtures, none underwent a gelatinization process like starch did at concentrations of 10 wt% or higher, nor did any of the NMXs individually (Table 4 and 5). This indicates certain polysaccharide flour compositions described herein may also be useful when a significant thermally-induced structural change is not desired, and instead can be used to increase dietary fiber content of a foodstuff.

Example 8 - Preparing dough-like systems based on the polysaccharides flour composition comprising soluble hexosan polysaccharide sources with different amounts of oat fiber (xylan + cellulose)

[0330] One of the most significant applications for flour compositions is in the making of doughs. In order to function, the dough needs to be malleable, so that it can be rolled and processed into the desired shape of the products. This is traditionally achieved by using flours with high starch content, such as wheat flour, in the compositions, though these compositions are inherently high in calories and cause a high glycemic response. The compositions described herein are able to form doughs over a broad range of ingredient (and resultingly polysaccharide) content due to interactions between the polysaccharides, without the need for grain flours, or ingredients such as starches or MX that can only be derived from the highest-value parts of the plant.

A. Guar gum (soluble hexosan) + Oat fiber (xylan + cellulose)

[0331] Guar gum is an ingredient high in galactomannan, a soluble hexosan polysaccharide (SHPS). Oat fiber comprises insoluble lignocellulose and hence is a source of both cellulosic and NMX polysaccharide. Samples of Guar gum: Oat fiber over various ratios (70:30, 60:40, 50:50, 40:60, 30:70, 0: 100) were mixed with added water until they could be worked into a dough like system. The amounts of the components used are shown in Table 16 and the compositions in Table

17.

[0332] A wheat control dough was also produced by mixing 20 g of wheat flour with 10 g of water.

Table 16: Components of polysaccharides dough

Guar gum

(SHPS): Oat Guar gum (g) Water

Fiber (xylan ₊ (SHPS) ® cellulose)

70:30 14 39

60:40 12 40

50:50 10 37

40:60 8 36

30:70 6 40

0: 100 0 60

[0333] The doughs were rolled into a ball and refrigerated for 30 min (See the top row of FIG. 9A). After refrigeration, the balls were pressed flat, into an oval shape of about 1 cm thickness, and processed in a Marcato Atlas 150 pasta machine (See the middle row of FIG. 9A). The dough was rolled into sheets starting at roller thickness setting 0 (4.8 mm) and worked down to setting 2 (3.1 mm) and cut to form fettuccini strips (6 mm width) (See the bottom row of FIG. 9A). The consistency of the dough, the sheets and the fettuccini made from the sheets are presented in FIGS. 9A-B.

Table 17: Composition of polysaccharides flour mixtures

Guar gum

(SHPS): Oat Mannan .

' , Xylan ..-..nr. Cellulose Lignin Ash Others

Fiber (xylan ^J (SHPS) ^&

+ cellulose)

70:30 12.9% 61.6% 15.0% 2.6% 0.4% 7.5%

60:40 17.2% 52.8% 20.0% 2.8% 0.4% 6.8%

50:50 21.5% 44.0% 25.0% 3.0% 0.4% 6.1%

40:60 25.8% 35.2% 30.0% 3.2% 0.4% 5.4%

30:70 30.1% 26.4% 35.0% 3.4% 0.4% 4.7%

0: 100 43.0% 0.0% 50.0% 4.0% 0.4% 2.6%

[0334] Sample 0: 100 was unable to form an acceptable dough consistency (FIG. 9B), confirming the need for at least a second component, but surprisingly all composite compositions 30:70 to 70:30 were all able to do so (FIG. 9A). Compositions 70:30 to 50:50 were best able to maintain dough consistency and when rolled into sheet were best able to maintain their structure. Compositions 40:60 and 30:70 were able to do this, though to a lesser extent and had a greater tendency to fragment and fracture.

C. GG (SHPS) + Oat fiber (xylan + cellulose)

[0335] Samples of Locust bean gum: Oat fiber over various ratios (100:0, 70:30, 60:40, 50:50, 40:60, 30:70, 0: 100) were mixed with added water until they could be worked into a dough like system. The amounts of the components used are shown in Table 18 and the respective compositions in Table 19.

Table 18: Components of polysaccharides dough

Locust Bean Gum

(SHPS): Oat Fiber (xylan Oat f*er (xylan Water

+ cellulose) + cellulose) (g) (g)

100:00 0 45

70:30 6 42

60:40 8 40

50:50 10 42

40:60 12 40

30:70 14 41

0: 100 20 60

[0336] The doughs were rolled into a ball and refrigerated for 30 min (See the top row of FIG. 10A). After refrigeration, the balls were pressed flat, into an oval shape of about 1 cm thickness and processed in a Marcato Atlas 150 pasta machine (See the middle row of FIG. 10A). The dough was rolled into sheets starting at roller thickness setting 0 (4.8 mm) and worked down to setting 2 (3.1 mm), then cut to form fettuccini strips (6 mm width) (See the bottom row of FIG. 10A).

Table 19: Composition of polysaccharides flour mixtures

Locust bean gum

Mannan ,

(SHPS):Oat Xylan (SHPS) Cellulose Lignin Ash Others

Fiber (xylan + cellulose)

100:0 0.0% 86.0% 0.0% 3.0% 0.2% 10.8%

70:30 12.9% 60.2% 15.0% 3.3% 0.2% 8.4%

60:40 17.2% 51.6% 20.0% 3.4% 0.3% 7.5% 50:50 21.5% 43.0% 25.0% 3.5% 0.3% 6.7%

40:60 25.8% 34.4% 30.0% 3.6% 0.3% 5.9%

30:70 30.1% 25.8% 35.0% 3.7% 0.4% 6.1%

0: 100 43.0% 0.0% 50.0% 4.0% 0.4% 2.6%

[0337] Samples 100:0, 70:30 and 0: 100 were unable to form dough consistencies (FIG. 10B), but composite compositions 30:70 to 60:40 were all able to do so (FIG. 10A). Compositions 60:40 to 50:50 were best able to maintain dough consistency and when rolled into sheet were best able to maintain their structure. Compositions 40:60 and 30:70 were able to do this, though to a lesser extent and had a greater tendency to fragment and fracture, as visible in FIG. 10A. Locust bean gum presents a lower water solubility at room temperature compared to guar gum.

C: Examples with sugar-beet pectin (SHPS) and oat fiber (xylan + cellulose)

[0338] Samples of sugar-beet pectin (SBP) and oat fiber (OF) were mixed with added water until they could be worked into a dough like system. The amounts of the components used are shown in Table 20 and the respective compositions in Table 21. SBP has a lower average molecular weight than guar gum or locust bean gum (Example 5B, Table 9), but also has a different composition (galacturonic acid-based backbone instead of a mannan-based backbone), and formed thick consistencies at comparatively low concentrations in water (Example 5C).

Table 20: Components of polysaccharides dough

Sugar-beet Pectin Sugar beet Oat fiber

(SHPS):OF (xylan + pectin (SHPS) (xylan + cellulose) (g) cellulose) (g)

100:00 5.0 0.0 4.1

70:30 5.0 2.1 8.3

60:40 5.0 3.3 10.3

50:50 5.0 5 12.2

40:60 5.0 7.5 14.8

30:70 5.0 11.7 24.1

Table 21: Composition of polysaccharides flour mixtures

Sugar-Beet Pectin (SHPS) :Oat Fiber Xylan SHPS ^Cellulos Lignin Ash Others 100:00 0% 82.3% 0% 1.0% 0.0% 17.7%

70:30 12.9% 58.1% 15.0% 1.9% 0.1% 12.0%

60:40 17.2% 49.8% 20.0% 2.2% 0.2% 10.6%

50:50 21.5% 41.5% 25.0% 2.5% 0.2% 9.3%

40:60 25.8% 33.2% 30.0% 2.8% 0.3% 7.9%

30:70 30.1% 24.9% 35.0% 3.1% 0.3% 6.6%

[0339] Each dough was rolled into a ball and refrigerated for 30 min (See the top row of FIG. 11 A). After refrigeration, the balls were pressed flat, into an oval shape of about 1 cm thickness, and processed in a Marcato Atlas 150 pasta machine (See the middle row of FIG. 11 A). The dough was rolled into sheets starting at roller thickness setting 0 (4.8 mm) and worked down to setting 2 (3.1 mm), then cut to form fettuccini strips (approx. 6 mm width, FIG. 11 A). The doughs comprising the (SBP:OF) 30:70 was not acceptable because it tore very easily (FIG. 1 IB), and the dough comprising SBP alone was too sticky to be considered an acceptable dough. Though surprisingly, the other composite compositions were malleable and could be processed into the desired product shape. The dough with a ratio of 50:50 had the most desirable texture. Sugar-beet pectin has the advantage of being derived from structural plant sources, in this case a plant waste product from sugar beet processing.

D. Examples with Example 3A SPE (SHPS) and oat fiber (xylan + cellulose) [0340] In a similar manner to the sugar beet pectin that was used in part C, Example 3 A Sprucewood polysaccharide extract (SPE) is an alternative source that is high in soluble hexosan polysaccharides (predominantly galactomannan), and is also derived from a source that would not compete with the food system (a structural source). It also contains xylan (19.5 wt.%), though the SHPS content is much higher (66.5 wt.%). It also had lower observed viscosity than guar gum (part A), locust bean gum (part B) and sugar beet pectin (part C), as well as a lower M _w (Table 9).

Table 22: Components of polysaccharides dough

₇ c Oat fiber

Example 3A SPE Exam le 3A (xylan + Water ^ceii r ^,g)

70:30 5.0 2.1 8.3

60:40 5.0 3.3 10.3

50:50 5.0 5 12.2

40:60 5.0 7.5 14.8

30:70 5.0 11.7 24.1 Table 23: Composition of polysaccharides flour mixtures

Example 3A

SPE (SHPS):Oat „ . _tlH)t „ .. . _T . . A I. O.I.

, Xylan SHPS Cellulose Lignin Ash Others

Fiber (xylan + ^J ” cellulose)

70:30 26.4% 39.4% 22.6% 1.4% 1.2% 11.7%

60:40 28.8% 33.7% 26.5% 1.3% 1.6% 11.0%

50:50 31.1% 28.1% 30.4% 1.1% 2.0% 10.4%

40:60 33.5% 22.5% 34.3% 1.0% 2.4% 9.7%

30:70 35.9% 16.9% 38.2% 0.8% 2.8% 9.0%

[0341] Suitable doughs failed to form for flours containing ratio (SPE:OF) of 40:60 or lower in SPE (FIG. 12B), however those with ratio 50:50 or 60:40 (SPE:OF) formed suitable doughs (FIG. 12A). Surprisingly, the 70:30 composition was also unsuitable as was too sticky to be processed into strips. It was unexpected that the SPE, a composition with a low M _w , which was not found to form viscous solution in Example 5C, was able to form doughs of good quality. Further, SPE is derived form a structural plant source, thus expanding the scope of ingredients that can be used in this composition. The range of suitable compositions was narrower than for other SHPS compositions (parts A-C), which may be rationalized by the lower M _w for SPE (Table 9).

Summary of Example 8

[0342] Doughs comprising flour compositions can form at optimal composite ratios of NMX polysaccharides, SHPS, and cellulosic polysaccharides. Doughs generally did not form with compositions that were too high or too low in xylan or SHPS.

[0343] The results also show unexpectedly that the SBP and Example 3 A SPE, both structural polysaccharides derived from lower-value, by-product sources, are suitable options, similarly to plant gum ingredients such as GG and LBG at a range of compositions. The SBP was unexpectedly effective as it allowed doughs to form with broader ratios of xylan, SHPS and cellulose than were possible when using other sources of SHPS. The SHPS had vastly different molecular weight distributions (Example 5) so it is surprising all are similarly suitable for this application.

Example 9 - Boiling of dough like polysaccharide systems comprising SHPS, bound xylan and cellulose polysaccharides [0344] One application of doughs formed from flour compositions is in pasta, which requires the dough to be boiled. Grain flours with high starch polysaccharide compositions such as wheat flour and com flour are effective for this application, with the resulting dough holding together, even during boiling at high temperature. They also allow the composition to undergo the desired transformation from dry pasta to cooked pasta. This transformation includes an increase in height and weight (due to uptake of the hot water) and a reduced hardness. It is challenging to create the desired effect in boiled doughs without using starch in the composition. Flour compositions described herein are able to display the desired effect using ingredients that overcome the drawbacks of grain flours and further are not necessarily derived from the most valuable parts of the plant.

[0345] Selected doughs from Example 8 were processed and subsequently boiled according to the following general procedure: the dough was rolled flat and processed into longer fettuccine pieces, using the fettuccine function of the Marcato Atlas 150 pasta machine. The fettuccini were dried for 12 to 16 hours at room temperature to a stable, lower moisture content and then stored in a sealed package for at least 1 hour in a dry environment. Selected results were collected from the dry fettuccine pieces. The dried fettuccini were subsequently boiled for 1-5 minutes, then cooled to room temperature. Results based on the pasta both after drying and again after boiling, were collected as follows.

[0346] Height was measured using a caliper and taken as the height where the caliper did not indent the sample. Weight and height increase were calculated according to Equation 5 and Equation 6 respectively. . 100

Equation 5 Weight increase of the sample calculation _r __ 777. r _r ■ 7 . . heiqht of cooked pasta—heiqht of uncooked pasta _H „ „

[0348] Heiqht increase = — - — - - - - — - - - * 100 height of uncooked pasta

Equation 6 Height increase of the sample calculation

[0349] Color was measured using a colorimeter using the CIE color space L*a*b* scale. Color difference, AE, was calculated from Equation 7 and in this example refers to the color of the product when uncooked compared to when cooked.

[001] Color difference = Vi * ² + a * ² + b * ² Illumination (CIE} CIELAB color space

[0350] For texture analysis: after boiling, samples were left for 15 min before analysis. Texture was measured using the test: “comparison of hardness and adhesiveness of noodles using a cylinder probe”. A 25 mm cylindrical probe was used, and the test settings for compression speed was changed to 1 mm s' ¹ . The sample was compressed, and subsequently the probe withdrew from the sample. Hardness represents peak force, and adhesiveness/stickiness represents the negative area under the curve as the probe withdraws from the sample.

A. Boiling of Guar gum (SHPS) + Oat fiber (xylan + cellulose) mixtures [0351] The dough of Example 8A, which comprised the dry compositions as per Table 24, were processed, dried and boiled according to the general procedure of Example 9, with 5 minutes of boiling time. The dry flour compositions are shown in Table 24 and the results collected are depicted in Table 25.

Table 24: Composition of polysaccharides dry flour mixtures

Guar gum

Xylan SHPS Cellulose Lignin Ash Others

Fiber (xylan + ^J ” cellulose)

70:30 12.90% 61.60% 15.00% 2.60% 0.36% 7.54%

60:40 17.20% 52.80% 20.00% 2.80% 0.37% 6.83%

50:50 21.50% 44.00% 25.00% 3.00% 0.38% 6.12%

40:60 25.80% 35.20% 30.00% 3.20% 0.39% 5.41%

30:70 30.10% 26.40% 35.00% 3.40% 0.40% 4.70%

0: 100 43.00% 0% 50.00% 0.43% 4.00% 2.57%

Table 25: Results collected for boiling of polysaccharide doughs

GG Moisture of Volume

Weight

(SHPS): dry Aw (Height) AE Hardness Adhesivenes increase

OF samples (21 °C) increase (5 min) (g) s (g.sec)

(xylan + (%) (%) cellulose )

Wheat 2.9 0.43 78 11 3.15 8452.81 -199.82

100:00 Pasta not formed

70:30 9.4 0.54 186 34 1.96 13184.78 -54.93

60:40 5.0 0.39 195 31 6.12 11654.28 -80.24

50:50 5.7 0.39 171 22 9.59 15072.36 -95.73

40:60 4.0 0.40 171 23 7.25 11957.28 -85.91

30:70 4.0 0.39 158 16 7.66 12560.68 -183.28

0: 100 Pasta not formed

[0352] Surprisingly, all compositions that could be rolled into acceptable doughs in Example 8A could also be boiled successfully into cooked pasta (FIG. 13A). The example pastas increased in height and weight by much greater amounts than the wheat flour control. It is further surprising that the example pastas were also harder than the wheat control, despite having a higher weight increase, which implies higher water uptake. The higher water uptake is advantageous because it leads to an end product with fewer calories per unit mass (as water does not contain calories). The adhesiveness became less negative with increasing content of guar gum, most likely due to the physical ‘binding’ properties of the guar gum. SHPSs with higher average molecular weights like guar gum are therefore suited to boiled dough applications.

B. Boiling of Locust bean gum (SHPS) + Oat fiber (xylan + cellulose) mixtures [0353] The doughs prepared in Example 8B, with dry compositions shown in Table 26 were processed, dried and boiled according the above general procedure for Example 9, with 5 minutes of boiling time. The dry flour compositions are shown in Table 26 and the results collected are depicted in Table 27.

Table 26: Composition of polysaccharides flour mixtures

Locust bean gum

(SHPS):Oat Xylan Cellulose Lignin Ash Others

Fiber (xylan

+ cellulose)

100:0 0.0% 86.0% 0.0% 3.0% 0.2% 10.8%

70:30 12.9% 60.2% 15.0% 3.3% 0.2% 8.4%

60:40 17.2% 51.6% 20.0% 3.4% 0.3% 7.5%

50:50 21.5% 43.0% 25.0% 3.5% 0.3% 6.7%

40:60 25.8% 34.4% 30.0% 3.6% 0.3% 5.9% 30:70 30.1%

0: 100 43.0%

Table 27: Results collected for boilins of polysaccharide doughs

LBG

(SHPS): Moisture Volume

OF of dry Aw . (Height) Hardnes Adhesivenes

(xylan + samples (21 °C) , _0/ . increase s (g) s (g.sec) cellulose (%) ' ’ (%)

)

Wheat 2.9 0.43 78 11 3.15 8452.81 -199.82

100:00 Pasta not formed

70:30 Pasta not formed

60:40 7.0 0.45 175 28 11.37 11842.21 -86.84

50:50 5.9 0.41 154 19 8.21 12774.75 -86.99

40:60 7.6 0.41 138 13 11.84 10161.97 -99.17

30:70 6.5 0.41 144 11 9.60 10962.58 -91.42

0: 100 Pasta not formed

[0354] Surprisingly, all compositions that could be rolled into acceptable doughs in Example 8B could also be boiled successfully into cooked pasta (FIG. 13B). Comparing the GG(SHPS):OF(xylan + cellulose) (part A) and LBG(SHPS):OF (xylan + cellulose) (part B) compositions to the wheat controls we observe that the mixtures presented a higher hardness and adhesiveness, though both had the desirable feature of high weight increase, implying high water-uptake.

[0355] Taking into account the differences in composition between a wheat flour derived pasta and the flour composition presented herein, it is unexpected to have compositions with similar texture properties. Locust bean gum is therefore another example of a SHPS with a higher average molecular weight that is suited to boiled dough applications.

C. Boiling of Sugar beet pectin (SHPS) + Oat fiber (xylan + cellulose) mixtures [0356] Doughs comprising SHPS from a structural plant source, as prepared in Example 8C were processed, dried and boiled according to the general method of Example 9, though were boiled for 1 minute instead of 5 minutes. The dry flour compositions are shown in Table 28 and the results collected are depicted in Table 29. Table 28: Composition of polysaccharides flour mixtures

Sugar-Beet

Pectin ( vSHPS) ' _m Pectin

:Oat Fiber Xylan _z c n Cellulose Lignin Ash Others

(xylan + ^<SHPS) cellulose)

100:00 0% 83.0% 0% 1.0% 0.0% 16.0%

70:30 12.9% 58.1% 15.0% 1.9% 0.1% 12.0%

50:50 21.5% 41.5% 25.0% 2.5% 0.2% 9.3%

30:70 30.1% 24.9% 35.0% 3.1% 0.3% 6.6%

Table 29: Results collected for boilins of polysaccharide doughs

SBP

(SHPS): . Weight 2? . “* . . .. .

' , , Aw . ® (Height) AE Hardness Adhesiveness

OF (xylan _o _ increase ' . z .

, (21 °C) increase (1 min) (g) (g.sec) cellulose))

Wheat 0.43 78 11 3.15 8452.81 -199.82

100:00 Disintegrated upon boiling

70:30 Disintegrated upon boiling

50:50 0.55 66.3 66.7 6.62 9556.95 -65.26

30:70 0.54 30.6 33.3 2.56 11350.52 -56.45

0: 100 Pasta not formed

[0357] The results confirm that some doughs of Example 8C, which had already unexpectedly been shown to be suitably malleable, can also be boiled to form acceptable pasta (FIG. 13C), albeit some doughs must be boiled for only a short time. It was surprising in particular that the 50:50 (SBP(SHPS):OF(xylan + cellulose)) sample had hardness so similar to that of the wheat flour control. [0358] When these results are included with those of parts A and B, the conclusions are that the GG, LBG and SBP are all possible ingredients in pasta compositions. The SBP has the advantage of being obtained from a structural plant source, however the GG and LBG offered some alternative benefits, such as increased resilience to boiling.

D. Boiling of Example 3A SPE (SHPS) + Oat fiber (xylan + cellulose) mixtures

[0359] The general procedure of Example 8 was applied to the doughs made in Example 8D. The pasta pieces failed to form the desired pasta upon boiling for 1 minute, instead separating into soluble and insoluble material. The Example 3A SPE had a low observed viscosity-in-solution and a low M _w (Example 5, Table 9), which rationalizes the observation that it offers functions to foodstuffs that do not include binding during boiling as would be expected for a SHPS with a high average molecular weight and high viscosity-in-solution, such as guar gum. Therefore, Example 3A SPE is better suited when a binding function upon boiling is not desired from the foodstuff.

Summary of example 9

[0360] The desired results of producing intact pasta occur when the flour composition comprises a broad range of different amounts of NMX polysaccharides, soluble hexosan polysaccharides (e.g. mannan polysaccharides), and cellulosic polysaccharides. Pasta did not form with compositions that were too high in xylan or soluble hexosan polysaccharides, often the composition disintegrated or the dough was not suitable to be processed into shapes. GG and LBG are favored in boiled products. SPE is relatively soluble and does not gel. However, doughs suggest suitable for non-boiled cooking methods.

Example 10 - Preparing dough-like systems based on the polysaccharides flour composition comprising a NMX powder and other ingredients

[0361] Experiments were conducted with extracted NMX in addition to SHPS and optionally insoluble fiber compositions. The extracted xylan ingredient being included in order to modulate the mechanical properties of the resulting doughs and increase the amount of soluble dietary fiber in the composition.

A. Guar gum (SHPS) + Wheat Arabinoxylan (extracted xylan)

[0362] An extracted NMX was used in the flour compositions: Wheat arabinoxylan from a commercial vendor. This experiment investigated if dough compositions could be generated from a NMX and a SHPS alone. Samples of Guar gum: Wheat Arabinoxylan over various ratios (100:0, 70:30, 60:40, 50:50, 40:60, 30:70, 0: 100) were mixed with added water until they could be worked into a dough like system. The amounts of the components used are shown in Table 30 and the respective compositions in Table 31.

Table 30: Components of polysaccharides dough

Guar Gum (SHPS): „ . . . Wheat

, Guar gum (g) Arabinoxylan Water

Wheat Arabinoxylan (extracted (g)

(xylan + cellulose) , . , .

^{V J} ’ xylan) (g)

100:0 10 0 13.7 70:30 7 3 12.8

60:40 6 4 10.7

50:50 5 5 10.1

40:60 4 6 9.7

30:70 3 7 9.0

0: 100 0 4.5 3.8

[0363] The dough was rolled into a ball and refrigerated for 30 min (See left column of FIG. 14). After refrigeration, the balls were pressed flat, into an oval shape of about 1 cm thickness, and processed in a Marcato Atlas 150 pasta machine (See the middle column of FIG. 14). The dough was rolled into sheets starting at roller thickness setting 0 (4.8 mm) and worked down to setting 4 (1.8 mm), then cut to form fettuccini strips (6 mm width) (See the bottom row of FIG. 14). The consistency of the dough, the sheets and the fettuccini made from the sheets are presented in FIG. 14.

Table 31: Composition of polysaccharides flour mixtures

Guar gum (SHPS):

Wheat Arabinoxylan Xylan SHPS Cellulose Lignin Ash Others

(extracted xylan)

100:00 0.0% 88.0% 0.0% 2.0% 0.3% 9.7%

70:30 27.4% 61.6% 0.0% 1.4% 1.2% 8.4%

60:40 36.5% 52.8% 0.0% 1.2% 1.5% 8.0%

50:50 45.6% 44.0% 0.0% 1.0% 1.7% 7.8%

40:60 54.7% 35.2% 0.0% 0.8% 2.0% 7.3%

30:70 63.8% 26.4% 0.0% 0.6% 2.3% 6.9%

0: 100 91.2% 0.00% 0.0% 0.0% 3.1% 5.6%

[0364] Surprisingly, all samples but the 0: 100 were able to form acceptable dough consistencies, see FIG. 14. Compositions of ratio 70:30 to 30:70 were best able to maintain dough consistency and when rolled into sheets were best able to maintain their structure. Composition 0: 100 was able to do this, though to a lesser extent and had a greater tendency to fragment and fracture (FIG. 14), so can be considered unacceptable. The results show surprisingly that compositions with very high xylan or SHPS content are able to form suitable doughs.

B: Examples with extracted NMX, oat fiber (xylan + cellulose) and guar gum (SHPS) [0365] Samples of Example 1 WBAX (extracted xylan), guar gum (SHPS) and oat fiber (xylan + cellulose) were mixed with added water until they could be worked into a dough like system. The amounts of the components used are shown in Table 32 and the resulting compositions on a dry basis in Table 33). Table 32: The ingredients combined in order to senerate doughs comprising the specified ratio of soluble component: insoluble component.

WRAYt t t d Wheat Oat fiber xylan):GG (SHPS):OF ^'" ^{n +} . ^Wa ‘ ^er

(xylan + cellulose) <«tra«ed _(S HPS) cellulose) (g) v ^{J 7} xylan) (g) (g)

33:67:0 1.7 3.3 0 5.1

24:47:29 1.7 3.3 2.1 9.2

20:40:40 1.7 3.3 3.3 14.6

17:33:50 1.7 3.3 5.0 19

13:27:60 1.7 3.3 7.5 23.9

10:20:70 1.7 3.3 11.7 30.6

0:0: 100 0 0 5.0 N/A

Table 33: Composition of polysaccharides dry flour mixtures

WBAX

(extracted xylan):GG „ , Mannan „ „ . . . .

Xylan ..-..nr. Cellulose Lignin Ash Others

(SHPS):OF ^J (SHPS) ^&

(xylan + cellulose)

33:67:0 25.2% 59.0% 0.0% 2.9% 1.4% 11.5%

24:47:29 30.6% 41.1% 15.0% 2.2% 2.2% 8.9%

20:40:40 32.5% 35.2% 20.0% 1.9% 2.4% 8.0%

17:33:50 34.3% 29.3% 25.0% 1.7% 2.7% 7.1%

13:27:60 36.0% 23.5% 30.0% 1.4% 3.0% 6.2%

10:20:70 37.7% 17.6% 35.0% 1.2% 3.2% 5.3%

[0366] Each dough was rolled into a ball and refrigerated for 30 min (See the top row of FIG. 15A. After refrigeration, the balls were pressed flat, into an oval shape of about 1 cm thickness, and processed in a Marcato Atlas 150 pasta machine (See the middle row of FIG. 15A). The dough was rolled into sheets starting at roller thickness setting 0 (4.8 mm) and worked down to setting 2 (3.1 mm), then cut to form fettuccini strips (approx. 6 mm width, FIG. 15A). The consistency of the dough, the sheets and the fettuccini made from the sheets are presented in FIG. 15.

[0367] Surprisingly it was possible to form a dough with each composition attempted, except for the 0:0: 100 sample, however the dough comprising the (WBAX(extracted xylan):GG(SHPS):OF(xylan + cellulose)) of 10:20:70 was not acceptable because it tore so easily (FIG. 15B). The other composite compositions were malleable and could be processed into the desired product shape. The dough with a ratio of 17:33:50 had the most desirable texture unexpectedly, confirming the advantage of adding cellulose to the composition, compared to the flours of part A comprising only GG and WAX. The experiment confirms the possibility of making dough that are high in both xylan and cellulose polysaccharides, showing that very high xylan contents are effective.

Example 11 - Boiling of dough like polysaccharide systems comprising extracted xylan

Selected doughs from Example 10 were boiled and results collected according to procedures and methods of Example 9.

A. Boiling of Guar gum (SHPS) + Wheat Arabinoxylan (extracted xylan) mixtures

The doughs of Example 10A could not tolerate boiling for long. Instead of the 5 minutes boiling time used in Example 9, 1 minute of boiling was used, (2 minutes caused the compositions to disintegrate). The compositions on a dry basis are shown in Table 34 and the results in Table 35.

Table 34: Composition of polysaccharides flour mixtures

Guar gum

(SHPS):

Wheat „ , Mannan , _T . . < i.

. . . , Xylan ..-..nr. Cellulose Lignin Ash Others

Arabinoxylan ^J (SHPS) ^&

(extracted xylan)

100:00 0.0% 88.0% 0.0% 2.0% 0.3% 9.7%

70:30 27.4% 61.6% 0.0% 1.4% 1.2% 8.4%

60:40 36.5% 52.8% 0.0% 1.2% 1.5% 8.0%

50:50 45.6% 44.0% 0.0% 1.0% 1.7% 7.8%

40:60 54.7% 35.2% 0.0% 0.8% 2.0% 7.3%

30:70 63.8% 26.4% 0.0% 0.6% 2.3% 6.9%

0: 100 91.2% 0.00% 0.0% 0.0% 3.1% 5.6% Results for Boilins of polysaccharide dough systems

^Weight (Height) AE (1 Hardness increase ' . \ , . Adhesiveness (g.sec) z x x /„/ _x increase mm) (g)

(extracte (%) , . ^{7 v&7} d xylan) ' ⁰⁷

Wheat 78 11 3.15 8452.81 -199.82

100:00 Pasta not formed

70:30 136.90 58.31 5.55 8291.92 -154.59

60:40 133.58 33.38 6.24 6047.28 -255.59

50:50 103.56 32.56 4.86 7053.86 -336.15 40:60 74.60 15.68 10.42 6704.40 -312.97

30:70 72.43 22.60 3.67 12167.26 -384.70

0: 100 38.01 22.15 6.19 8043.76 -260.38

[0368] For these GG:WAX samples, the hardness was both above and below the hardness of the wheat control (and generally below that of the compositions comprising OF as the xylan and cellulose source and either with GG or LBG as the SHPS source, of Example 10A and B), but the adhesiveness was higher for all the examples except 70:30 composition. The moisture content, volume increase and weight increase are higher than the wheat control for almost all mixtures.

[0369] Taking into account the differences in composition between a wheat flour derived pasta and the flour composition presented herein, it is unexpected to have compositions with similar texture properties. However, the fact that the doughs could be boiled for just one minute suggest that compositions with no insoluble fiber ingredient, such as OF, are not well suited to this application (boiling).

B. Boiling of doughs with extracted NMX, oat fiber (bound xylan + cellulose) and guar gum (SHPS)

[0370] Three selected doughs from Example 10B were processed, dried and cooked according to the general procedure of Example 11, being boiled for 2-5 min until cooked, by inspection. The results collected from the dry and cooked fettuccine samples are presented in Table 36 and the compositions on a dry basis in Table 37.

Table 36: Composition of polysaccharide dry flour mixtures

WBAX (extracted xylan): GG

Xylan SHPS Cellulose Lignin Ash Others (SHPS): OF (xylan + cellulose)

17:33:50 34.3% 29.3% 25.0% 1.7% 2.7% 7.1%

13:27:60 36.0% 23.5% 30.0% 1.4% 3.0% 6.2%

10:20:70 37.7% 17.6% 35.0% 1.2% 3.2% 5.3%

Table 37: Results for Boilins of polysaccharide dough systems WBAX

(extracted Volume xylan):GG Cooking Aw (21 . (Height) Hardness zcirnA o/A increase . AE . .

(SHPS):OF time °C) increase (g)

(cellulose + xylan)

Wheat flour 5 min 0.43 78 11 3.15 8453

17:33:50 5 min 0.56 134.3 81.8 3.40 8781

13:27:60 2 min 0.55 174.4 33.3 6.87 7036

10:20:70 2 min 0.54 144.9 25.0 2.75 8169

[0371] The selected compositions of Example 10B that formed acceptable doughs also formed fettuccini (FIG. 16) that was unexpectedly comparable to the wheat flour control by texture, and could be boiled for 2-5 mins, demonstrating a practical composition. The conclusion is that compositions comprising extracted xylan, SHPS and insoluble fiber together offer the function of binding during boiling to doughs.

Example 12 - Formation and Boiling of dough like polysaccharide systems with different NMX powders

[0372] Alternative xylan polysaccharide ingredients were selected and compared in doughs further comprising GG as the SHPS source and oat fiber as the cellulose (and further xylan). GG and OF were used as the base formulation in this example.

A: Preparation of dough compositions with different extracted xylan ingredients

[0373] Samples of various Example 1 extracted xylans, guar gum and oat fiber were mixed with added water until they could be worked into a dough like system. The SHPS and insoluble fiber (xylan + cellulose) sources were maintained as the same amounts of GG and OF, to assess the impact of the extracted xylan, though alternative SHPS and insoluble fiber ingredients could have been used. The amounts of the components used are shown in Table 38 and compositions in Table 39. The doughs were processed into flat sheets (lasagne) and then pasta strips (fettuccine) as per the method of Example 8A.

Table 38: Composition of pasta doughs. The SHPS source was GG and the xylan + cellulose source was OF.

[0374] The fettuccini were dried and then cooked as per the method of Example 9A, with a boiling time of 6 min. The weight increase, color difference and hardness were measured as defined in Example 9A (between the raw and the cooked pasta).

Table 40: Results collected for polysaccharide pasta products. The SHPS source was GG and the xylan + cellulose source was OF. Extracted Ratio extracted xy

^J lan Weight _x xylan source: SHPS source: . . ,, Hardnes

„ , , increase AE , . source cellulose + xylan s (g) source

Example 184.9 2.1 6674

1A WBAX l /:33:50

Example 181.4 8.1 8555

IB CBAX 1 /:33:5U

Example 156.5 7.7 11822

1C OHX 1 /:33:5U

Example 169.0 4.4 11129

ID CCX t /:33:50

[0375] All compositions successfully formed boiled pasta products (FIG. 17). The mass-average molecular weights (M _w ) of the extracted xylan polysaccharide compositions were of the order: WBAX > CBAX > OHX > CCX (Example 4B). These results (Table 39) unexpectedly show positive correlation between M _w of extracted xylan and softness of the pasta product, confirming the role of the extracted xylan in modulation of the mechanical properties of the resulting foodstuff. Therefore, the extracted xylan ingredient can be selected depending on whether a harder or softer product is desired, based on its M _w .

Example 13 - Formation and Boiling of dough like polysaccharide systems with different insoluble fiber ingredients

[0376] Samples of Example 1 CBAX, guar gum and specific insoluble fiber compositions were mixed with added water until they could be worked into a dough like system. The amounts of the components used are shown in Table 41.

Table 41: Composition of pasta doughs. The SHPS source was GG and the extracted xylan source was Example IB CBAX.

Insoluble „ .

Ratio extracted , , . . fiber , Insoluble

.. . xylan source: (CBAX) „ „ > ... * ingredient _x ' GG (SHPS) fiber Water

, , SHPS source: Extracted ' . ' , , , .

(xylan + ,, , , , . _{t x} (g) (xylan + (g)

„ , cellulose + xylan xylan (g) .. . . cellulose ^{J J} cellulose)

. source source)

OF 17:33:50 0.85 1.65 2.5 7.0

HOF 17:33:50 0.85 1.65 2.5 7.5

WF 17:33:50 0.85 1.65 2.5 8.0

HCF 17:33:50 0.85 1.65 2.5 6.5 Table 42: Composition of polysaccharide dry flour mixtures. The SHPS source was GG and the extracted xylan source was Example IB CBAX.

Insoluble „ ,

Ratio extracted fiber , xylan source: ingre len SHPS source: Xylan SHPS Cellulose Lignin Ash Others n T* cellulose + xylan cellulose . source source)

OF 17:33:50 35.1% 29.0% 25.0% 0.9% 2.7% 10.9%

HOF 17:33:50 19.6% 29.0% 35.5% 3.7% 1.7% 10.5%

WF 17:33:50 25.1% 29.0% 36.0% 1.7% 0.7% 7.5%

HCF 17:33:50 26.1% 29.0% 34.0% 1.7% 0.9% 8.3%

Table 43: Properties of cooked pasta products of Table 41.

[0377] All flours formed suitable doughs which could form long pasta pieces (FIG. 18). The fettuccini were dried as per the method of Example 9 A, to form suitable dry pasta products (FIG. 18). This confirms different insoluble fiber ingredients with different compositions (i.e., xylamcellulose ratios), including partially-hydrolyzed fiber compositions, are suitable in the flour compositions described herein. However, the CBAX:GG:WF was the best of the compositions, forming the most homogenous and cohesive pasta.

[0378] On cooking, there was a notable difference in weight increase between pasta containing OF and pasta containing HOF (Table 43). This can be attributed to the relatively higher xylan-to- cellulose ratio in OF (Table 11), which increases the water retention capacity, and leads to reduced hardness of the cooked pasta. In addition, changing from CBAX: GG: OF to CBAX:GG:WF (with both fibers having the same average particle size) also changes the weight increase on cooking and the hardness of the cooked pasta, with CBAX:GG:WF achieving a similar hardness to the previous wheat semolina pasta control. Therefore, different sources of insoluble plant fiber and/or severity of hydrolysis can be used to change xylamcellulose ratio and tune physical properties of cooked dough compositions made with the polysaccharide flour compositions described.

[0379] While preferred aspects of the present disclosure have been shown and described herein, it will be obvious to those skilled in the art that such aspects are provided by way of example only. It is not intended that the disclosure be limited by the specific examples provided within the specification. While the disclosure has been described with reference to the aforementioned specification, the descriptions and illustrations of the aspects herein are not meant to be construed in a limiting sense. Numerous variations, changes, and substitutions will now occur to those skilled in the art without departing from the disclosure. Furthermore, it shall be understood that all aspects of the disclosure are not limited to the specific depictions, configurations or relative proportions set forth herein which depend upon a variety of conditions and variables. It should be understood that various alternatives to the aspects of the disclosure described herein may be employed in practicing the disclosure. It is therefore contemplated that the disclosure shall also cover any such alternatives, modifications, variations, or equivalents. It is intended that the following claims define the scope of the disclosure and that methods and structures within the scope of these claims and their equivalents be covered thereby.