Abstract: This invention is directed to a process for making a thermally inhibited polysaccharide by dehydrating a polysaccharide to substantially anhydrous or anhydrous conditions and thermally inhibiting the substantially anhydrous or anhydrous polysaccharide at a temperature of 100° C. or greater for a time sufficient to inhibit the polysaccharide in an oxygen enriched concentration of at least 6.5 moles/m3.

Abstract: This invention is directed to a process for making a thermally inhibited polysaccharide by dehydrating a polysaccharide to substantially anhydrous or anhydrous conditions and thermally inhibiting the substantially anhydrous or anhydrous polysaccharide at a temperature of 100° C. or greater for a time sufficient to inhibit the polysaccharide in an oxygen enriched concentration of at least 6.5 moles/m3.

Abstract: This invention is directed to a process for making a thermally inhibited polysaccharide by dehydrating a polysaccharide to substantially anhydrous or anhydrous conditions and thermally inhibiting the substantially anhydrous or anhydrous polysaccharide at a temperature of 100° C. or greater for a time sufficient to inhibit the polysaccharide in an oxygen enriched concentration of at least 6.5 moles/m3.

Abstract: This invention is directed to a process for making a thermally inhibited polysaccharide by dehydrating a polysaccharide to substantially anhydrous or anhydrous conditions and thermally inhibiting the substantially anhydrous or anhydrous polysaccharide at a temperature of 100° C. or greater for a time sufficient to inhibit the polysaccharide in an oxygen enriched concentration of at least 6.5 moles/m3.

Abstract: This invention relates to a starch based tablet disintegrant useful at low addition levels and providing equally effective properties in water and physiological fluids. The starches are characterized by their low solubility in cold water, high swelling power and labile birefringence in the dry state, which rapidly disappears upon addition of water. The preferred starches are inhibited then processed to remove a portion of the granular structure.

Abstract: This invention relates to a starch based tablet disintegrant useful at low addition levels and providing equally effective properties in water and physiological fluids. The starches are characterized by their low solubility in cold water, high swelling power and labile birefringence in the dry state, which rapidly disappears upon addition of water. The preferred starches are inhibited then processed to remove a portion of the granular structure.

Abstract: Composites or combinations of selected starches and collagen provide very useful casing materials for co-extruded food products such as sausage. The casing material includes collagen and a) a gel forming, non-degraded, amylose containing dispersed starch, or b) a gel forming, non-degraded, chemically crosslinked or physically inhibited amylopectin dispersed starch, wherein the starch in a) or b) is characterized by a G′ of 600 Pa or greater at a frequency of 0.1 rad/sec at 25° C. provided the starch is prepared at a solid concentration of 10 wt. %, the amount of starch to collagen being from about 0.05:1 to 10:1 parts by weight on a dry basis.

Abstract: The present invention is directed to a process of preparing starch phosphate monoesters, optionally in the presence of oligosaccharides, having improved reaction efficiency and reduced side reactions. The invention also includes the improved starch phosphate monoester products, characterized by high viscosity and low level of residual salts, their use in food and the enhanced food compositions prepared from them.

Abstract: The present invention provides novel pyrodextrins which are substantially 100% soluble in water, and substantially hydratable in a solution which has low free water, at ambient temperature, have high viscosities relative to a canary dexrin and are solution stable. These dextrins are prepared by preferably acidifying the starch, and dextrinizing under substantially anhydrous conditions for a time and at a temperature sufficient to result in the desired end product.

Abstract: High solids maltodextrin syrups, some of which are useful as the base for remoistenable adhesives, are prepared by a high solids alpha amylase enzyme conversion process. They are characterized by their high solids content (at least 55 wt. %) and light color. A granular chemically derivatized, optionally converted, starch having a degree of substitution of greater than about 0.01 and less than about 0.5 is used as the starting material. The maltodextrins have a reducing sugar content of about 5-19 dextrose equivalent and a distinct polymodal molecular weight distribution. When a granular highly esterified starch (D.S. of 0.5-1.8) is used as the starting material in the high solids process, the resulting enzyme-converted, esterified maltodextrins are characterized by their improved water dispersibility.

Abstract: The present invention is directed to the use of a hydrocolloid composition, particularly a starch composition, which is useful as a viscosifier and/or a stabilizer in food products, particularly cultured dairy products, to products containing such hydrocolloid composition, and to the method of preparing such products. The present invention is also directed to the replacement of at least a portion of the gelatin, gum, and/or non-fat milk solids present in food products with such composition without losing the organoleptic and structural properties of the product.

Abstract: A high solids, enzyme conversion process for preparing an enzyme-converted starch is carried out by adding to a modified or unmodified starch, preferably a granular starch, water and an enzyme in an amount sufficient to produce a single phase powdered mixture without a visible free water phase. The enzyme is activated by heating while maintaining a substantially constant moisture content in the mixture. The enzyme converted starch is recovered as a syrup, a granular converted starch, or mixtures thereof, or as a powder obtained by drying the syrup.

Abstract: Thermally-inhibited starches and flours are used in pharmaceutical products as a diluent, filler, carrier, binder, disintegrant, coating, thickener, moisture sink, and the like. The starches and flours are inhibited by dehydrating the starch or flour to substantially anhydrous or anhydrous and then heat treating the anhydrous or substantially anhydrous starch or flour for a time and at a temperature sufficient to inhibit the starch or flour. The dehydration can be carried out by heating the starch or flour, by extracting the starch or flour with a solvent, or by freeze drying. Preferably, the pH is adjusted to a neutral pH or above prior to the dehydration and heat treatment.

Abstract: High solids maltodextrin syrups, some of which are useful as the base for remoistenable adhesives, are prepared by a high solids alpha amylase enzyme conversion process. They are characterized by their high solids content (at least 55 wt. %) and light color. A granular chemically derivatized, optionally converted, starch having a degree of substitution of greater than about 0.01 and less than about 0.5 is used as the starting material. The maltodextrins have a reducing sugar content of about 5-19 dextrose equivalent and a distinct polymodal molecular weight distribution. When a granular highly esterified starch (D.S. of 0.5-1.8) is used as the starting material in the high solids process, the resulting enzyme-converted, esterified maltodextrins are characterized by their improved water dispersibility.

Abstract: A method for adhering seasoning to a food product comprising the steps of:a) coating the food product with a solution containing an effective amount of an amylase treated starch;b) adhering thereon at least one seasoning, flavorant, or colorant; andc) drying the resultant food product;the amylase treated starch having been prepared by steam cooking starch, and enzymatically hydrolyzing said cooked starch with amylase in an amount and for a sufficient time to achieve a funnel viscosity (measured at 19% solids using a standard funnel) of 7 to 80 seconds, and a dextrose equivalent (DE) of 2 to 40.

Abstract: A continuous coupled jet-cooking/spray-drying process for processing or co-processing inherently water-dispersible or water-soluble crystalline polymers, such as starches, starch mixtures, gums (e.g., locust bean gum, carrageenan, agar), viscosifying proteins (e.g., gelatin), starch-gum mixtures, and fully hydrolyzed polyvinyl alcohols, is disclosed. The process involves the steps of: (a) forming a slurry or paste of the polymer and water, (b) jet-cooking the slurry or paste with steam at a temperature sufficient to fully disperse or solubilize the polymer, (c) immediately conveying and introducing, under elevated temperature and pressure, the jet-cooked dispersion or solution into a nozzle of a spray-dryer chamber, (d) atomizing the jet-cooked dispersion or solution through the nozzle, (e) drying the atomized mist within the spray-dryer chamber at a temperature sufficient to dry the polymer; and (f) recovering the dried polymer as a water-dispersible or water-soluble powder.

Abstract: A process for preparing a tablet excipient, comprising the steps:(a) enzymatically treating a starch containing greater than 90% amylopectin with an alpha-1,6-D-glucanohydrolase to debranch the starch and yield a mixture comprising a starch component selected from the group consisting of amylopectin, partially debranched amylopectin, and a combination thereof, and at least 20%, by weight, of a short chain amylose of from about 5 to 65 anhydroglucose units linked by alpha-1,4-D-glucoside bonds; and(b) drying the starch mixture,wherein the starch mixture is characterized by sufficient compressibility for use as an excipient, a binder, a binder-disintegrant, a binder-diluent, a filler or diluent, a moisture absorbent, a glidant, lubricant or flow agent, a surface gloss or hardness agent, or a combination thereof, in tablets.

Abstract: A continuous coupled jet-cooking/spray-drying process for processing or co-processing inherently water-dispersible or water-soluble crystalline polymers, such as starches, starch mixtures, gums (e.g., locust bean gum, carrageenan, agar), viscosifying proteins (e.g., gelatin), starch-gum mixtures, and fully hydrolyzed polyvinyl alcohols, is disclosed. The process involves the steps of: (a) forming a slurry or paste of the polymer and water, (b) jet-cooking the slurry or paste with steam at a temperature sufficient to fully disperse or solubilize the polymer, (c) immediately conveying and introducing, under elevated temperature and pressure, the jet-cooked dispersion or solution into a nozzle of a spray-dryer chamber, (d) atomizing the jet-cooked dispersion or solution through the nozzle, (e) drying the atomized mist within the spray-dryer chamber at a temperature sufficient to dry the polymer; and (f) recovering the dried polymer as a water-dispersible or water-soluble powder.

Abstract: A continuous coupled jet-cooking/spray-drying process for processing inherently water-dispersible or water-soluble crystalline polymers, such as starches, polygalactomannan gums, and fully hydrolyzed polyvinyl alcohols, is disclosed. It involves the steps of: (a) forming a slurry or paste of the polymer and water, (b) jet-cooking the slurry or paste with steam at a temperature sufficient to fully disperse or solubilize the polymer, (c) immediately conveying and introducing under elevated temperature and pressure the jet-cooked dispersion or solution into a nozzle of a spray-dryer chamber, (d) atomizing the jet-cooked dispersion or solution through the nozzle, (e) drying the atomized mist within the spray-dryer chamber at a temperature sufficient to dry the polymer; and (f) recovering the dried polymer as a water-dispersible or water-soluble powder.

Abstract: A continuous coupled jet-cooking/spray-drying process for processing inherently water-dispersible or water-soluble crystalline polymers, such as starches, polygalactomannan gums, and fully hydrolyzed polyvinyl alcohols, is disclosed. It involves the steps of: (a) forming a slurry or paste of the polymer and water, (b) jet-cooking the slurry or paste with steam at a temperature sufficient to fully disperse or solubilize the polymer, (c) immediately conveying and introducing under elevated temperature and pressure the jet-cooked dispersion or solution into a nozzle of a spray-dryer chamber, (d) atomizing the jet-cooked dispersion or solution through the nozzle, (e) drying the atomized mist within the spray-dryer chamber at a temperature sufficient to dry the polymer; and (f) recovering the dried polymer as a water-dispersible or water-soluble powder.