Abstract: The present invention is directed to a dry composition which allows delivery of active agents with good bioavailability. These compositions are prepared by emulsifying the active agent using liposome technology known in the art and then encapsulating with a modified starch. The modified starch is prepared by enzymatic hydrolysis of starch after the preparation of a starch derivative containing a hydrophobic group or both a hydrophobic and a hydrophilic group. The resultant composition is a dry powder with excellent bioavailability. Further, the composition has good load levels and stability.

Abstract: The present invention relates to the use of a mixture of modified starch and protein for encapsulating oxygen sensitive agents, wherein the modified starch is a starch derivative containing a hydrophobic group or both a hydrophobic and a hydrophilic group which has been further enzymatically hydrolyzed by an exo-enzyme. The encapsulated materials have a high level of active agent and retention and provide excellent oxidation resistance. Further, the encapsulated materials are useful in a variety of products, including food products.

Abstract: The present invention is directed to a dry composition which allows delivery of active agents with good bioavailability. These compositions are prepared by emulsifying the active agent using liposome technology known in the art and then encapsulating with a modified starch. The modified starch is prepared by enzymatic hydrolysis of starch after the preparation of a starch derivative containing a hydrophobic group or both a hydrophobic and a hydrophilic group. The resultant composition is a dry powder with excellent bioavailability. Further, the composition has good load levels and stability.

Abstract: This invention relates to a modified starch that is useful in a shelf stable emulsion and as a replacement for gum arabic in systems requiring a stable, substantially sediment-free oil-in-water emulsion, especially in beverages that are flavored with flavoring oils. The invention also relates to a process for preparing the modified starch which is characterized by low turbidity in aqueous solutions, and to the preparation of chemical compositions and food products, including beverages containing the modified starch.

Abstract: A compressible starch, useful as a binder for tablets prepared by direct compression or dry granulation or as a binder-diluent for capsules, is prepared by treating a cold-water-insoluble, granular starch (e.g., corn or waxy corn starch) with an acid, and/or alpha-amylase enzyme at a temperature below the starch's gelatinization temperature. The treated starch is characterized by altered, weakened granules with a less dense interior and disrupted surface. The compressible starch when admixed with a wet granulation binder (e.g., pregelatinized starch) is useful as a binder for tablets prepared by wet granulation as well as direct compression or dry granulation or as a binder-diluent for capsules.

Abstract: Converted starches, which with water form gels having a neutral taste and perferably a creamy, smooth consistency, are suitable as fat-and/or oil-replacements in various foodstuffs, especially high fat-and/or oil-containing foodstuffs such as ice cream and mayonnaise.The starches (e.g., tapioca, corn, or potato) have a DE of less than 5 and their aqueous dispersions have a hot flow viscosity of at least about 10 sec. at 10-50% solids, and they are capable of forming gels having a strength of at least about 25 g. within 24 hrs. and 4.degree. C. at 10-50% solids. The preferred starches are tapioca dextrins having a DE of about 2 or less and hot flow viscosity and gel strength of about 20-100 sec. and 65-930 g. at 25-35% solids. Acid- and enzyme-converted starches are also suitable.

Abstract: A dry, protein-free coffee whitener comprises a dried emulsion concentrate comprising an edible fat having an average particle size of about 1-3 microns in diameter. The fat is stabilized with a degraded and chemically modified starch derivative having a flow viscosity of at least 15 seconds and a lipophilic character in an amount sufficient to provide said concentrate with a starch derivative to fat ratio in the range of 0.05-0.3 to 1. A method of preparing the stable, dry, protein-free coffee whitener comprises forming a liquid emulsion concentrate comprising water and the stabilized edible fat and drying the liquid emulsion concentrate.

Abstract: Starches useful as tablet disintegrants consist essentially of a free-flowing, crosslinked and pregelatinized starch powder having a moisture content of about 12% by weight or less. The starch is characterized by its uniformly swollen, virtually non-birefringent granules, by a swelling value in cold water of above 3 ml. and below 25 ml., and by an acid viscosity breakdown of 400 B.U. or less, all of which are correlated to this disintegration performance. The better starch disintegrants (i.e. the more highly crosslinked) have swelling values of 18 ml. or less and show little or no breakdown (0-150 B.U.). The modified starches may be used in any tabletting method (e.g. direct compression or granulation), typically in amounts of about 10% by weight or less.

Abstract: In an improved process for printing newsprint paper with a light-weight keyless printing press system the mineral oil ink standardly used is replaced by an aqueous newsprint ink having a total solids content of about 13-80% and containing about 2-30% of a colorant consisting of a pigment and/or dye, about 3-60% of a dispersed starch, and water to total 100%, wherein the percentages are by weight based on total weight of the ink. The ink may optionally contain a viscosity stabilizer if necessary to prevent retrogradation of the starch or a thickener. In a preferred embodiment the pigment is carbon black and the starch is a dextrin or waxy fluidity starch.