Arabinoxylans: A new class of food ingredients arising from synergies with biorefining, and illustrating the nature of biorefinery engineering

• Arabinoxylans offer a new class of food ingredients through synergy with biorefining. The opportunity to produce AX arises from integration bioethanol production. fractions extracted sugarcane bagasse show potential as bread ingredient. Co-producing can enhance economics pinch analysis. integrated illustrates the required skills biorefinery engineer. (AX) are hemicellulose polysaccharides comprising linear backbone xylose sugars arabinose residues attached along chain. They interesting functional properties that could have application or for non-food applications. emergence in recent decades biorefineries gives context which commercial production portfolio products be feasible, production, using ethanol precipitate AX. Extending concept, different functionality precipitated at concentrations, giving further scope efficiencies analysis, while producing markets and end uses. current work demonstrates ingredients. Bagasse increased water absorption dough formulations, by more than double their own weight larger 10 kDa, development time Chopin Mixolab. As well promising right, also illustrate general synergies between biorefining industry, rise opportunities provide industry not currently available.