Patents by Inventor James J. Kasica

James J. Kasica has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Patent number: 8759511
    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.
    Type: Grant
    Filed: August 9, 2012
    Date of Patent: June 24, 2014
    Assignee: Corn Products Development, Inc.
    Inventors: Thomas J. English, Kamlesh Shah, James J. Kasica, Christopher C. Lane, Tushar Shah
  • Publication number: 20130203983
    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.
    Type: Application
    Filed: August 9, 2012
    Publication date: August 8, 2013
    Applicant: CORN PRODUCTS DEVELOPMENT, INC.
    Inventors: Thomas J. English, Kamlesh Shah, James J. Kasica, Christopher C. Lane, Tushar Shah
  • Patent number: 8268989
    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.
    Type: Grant
    Filed: April 14, 2009
    Date of Patent: September 18, 2012
    Assignee: Corn Products Development Inc.
    Inventors: Thomas J. English, Kamlesh Shah, James J. Kasica, Christopher C. Lane, Tushar Shah
  • Publication number: 20090281304
    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.
    Type: Application
    Filed: April 14, 2009
    Publication date: November 12, 2009
    Applicant: Brunob II B.V.
    Inventors: Thomas J. English, Kamlesh Shah, James J. Kasica, Christopher C. Lane, Tushar Shah
  • Patent number: 6846497
    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.
    Type: Grant
    Filed: January 30, 2003
    Date of Patent: January 25, 2005
    Assignee: National Starch and Chemical Investment Holding Corporation
    Inventors: Monika K. Okoniewska, James J. Kasica, Eric M. Weisser
  • Publication number: 20040151767
    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.
    Type: Application
    Filed: January 30, 2003
    Publication date: August 5, 2004
    Inventors: Monika K. Okoniewska, James J. Kasica, Eric M. Weisser
  • Publication number: 20040091581
    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.
    Type: Application
    Filed: November 8, 2002
    Publication date: May 13, 2004
    Inventors: Ghislaine Joly, James J. Kasica, Robert O'Mara, Roxanna Shariff
  • Patent number: 6428836
    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.
    Type: Grant
    Filed: August 7, 2000
    Date of Patent: August 6, 2002
    Assignee: National Starch and Chemical Investment Holding Corporation
    Inventors: Wolfgang Bindzus, Paul A. Altieri, James J. Kasica, Peter T. Trzasko
  • Patent number: 6191116
    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.
    Type: Grant
    Filed: April 27, 1998
    Date of Patent: February 20, 2001
    Assignee: National Starch and Chemical Investment Holding Corporation
    Inventors: James J. Kasica, Vincent Choe, Erik Kouba, Elizabeth Styer
  • Patent number: 6096524
    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.
    Type: Grant
    Filed: May 14, 1998
    Date of Patent: August 1, 2000
    Assignee: National Starch and Chemical Investment Holding Corporation
    Inventors: Yong-Cheng Shi, James L. Eden, James J. Kasica
  • Patent number: 6093439
    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.
    Type: Grant
    Filed: May 8, 1998
    Date of Patent: July 25, 2000
    Assignee: National Starch and Chemical Investment Holding Corporation
    Inventors: Judith K. Whaley, James J. Kasica, Jamie L. Senkeleski, Jeffrey W. Foss, John R. Heigis
  • Patent number: 6054302
    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.
    Type: Grant
    Filed: May 6, 1996
    Date of Patent: April 25, 2000
    Assignee: National Starch and Chemical Investment Holding Corporation
    Inventors: Yong-Cheng Shi, James L. Eden, James J. Kasica, Roger Jeffcoat
  • Patent number: 5830884
    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.
    Type: Grant
    Filed: January 31, 1996
    Date of Patent: November 3, 1998
    Assignee: National Starch and Chemical Investment Holding Corporation
    Inventors: James J. Kasica, David J. Thomas, James P. Zallie
  • Patent number: 5795397
    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.
    Type: Grant
    Filed: May 6, 1996
    Date of Patent: August 18, 1998
    Assignee: National Starch and Chemical Investment Holding Corporation
    Inventors: Yong-Cheng Shi, James L. Eden, James J. Kasica
  • Patent number: 5599569
    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.
    Type: Grant
    Filed: March 28, 1995
    Date of Patent: February 4, 1997
    Assignee: National Starch and Chemical Investment Holding Corporation
    Inventors: Chung-Wai Chiu, David P. Huang, James J. Kasica, Zu-Feng Xu
  • Patent number: 5571552
    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.
    Type: Grant
    Filed: April 6, 1995
    Date of Patent: November 5, 1996
    Assignee: National Starch and Chemical Investment Holding Corporation
    Inventors: James J. Kasica, James L. Eden
  • Patent number: 5468286
    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.
    Type: Grant
    Filed: September 30, 1994
    Date of Patent: November 21, 1995
    Assignee: National Starch and Chemical Investment Holding Corporation
    Inventors: Chung Wai-Chiu, James J. Kasica
  • Patent number: 5435851
    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.
    Type: Grant
    Filed: May 9, 1994
    Date of Patent: July 25, 1995
    Assignee: National Starch and Chemical Investment Holding Corporation
    Inventors: James J. Kasica, James L. Eden
  • Patent number: 5318635
    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.
    Type: Grant
    Filed: July 27, 1992
    Date of Patent: June 7, 1994
    Assignee: National Starch and Chemical Investment Holding Corporation
    Inventors: James J. Kasica, James L. Eden
  • Patent number: 5188674
    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.
    Type: Grant
    Filed: May 8, 1991
    Date of Patent: February 23, 1993
    Assignee: National Starch and Chemical Investment Holding Corporation
    Inventors: James J. Kasica, James L. Eden