Patents by Inventor Roger Jeffcoat
Roger Jeffcoat 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).
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Patent number: 6664389Abstract: Highly resistant granular starches may be produced which have unique and useful properties, including high enzyme resistance, dietary fiber, a unique molecular weight distribution, a high melting temperature and a high heat of gelatinization (Delta H) indicative of excellent processing tolerance. These starches may be prepared for example by heating a high amylose starch having at least 40% by weight amylose content and at a percent moisture and temperature insufficient to destroy the granular nature of the starch, and digesting the amorphous regions using alpha-amylase or a chemical reagent.Type: GrantFiled: September 27, 2000Date of Patent: December 16, 2003Assignee: National Starch and Chemical Investment Holding CoporationInventors: Yong-Cheng Shi, Roger Jeffcoat
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Publication number: 20030108649Abstract: The present invention relates to a low amylose tapioca starch. Such starch has excellent solution stability, including freeze-thaw stability, and a chain length distribution similar to that of regular tapioca starch. The starch is useful in a wide variety of food, pharmaceutical, and industrial applications, either with or without chemical modification.Type: ApplicationFiled: November 19, 2002Publication date: June 12, 2003Inventors: Roger Jeffcoat, Douglas J. Hanchett, Akash Tayal, Angelica Merk
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Publication number: 20030094104Abstract: The present invention relates to a low amylose tapioca starch crosslinked using mixed adipic and acetic anhydride reagents, and compositions containing such starch. The starch is useful in a wide variety of food, pharmaceutical, and industrial applications to increase the process tolerance of such compositions.Type: ApplicationFiled: October 22, 2002Publication date: May 22, 2003Inventors: Roger Jeffcoat, Douglas J. Hanchett, Akash Tayal
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Patent number: 6541060Abstract: Compositions, particularly foodstuffs, were thickened by the inclusion of an effective amount of a stabilized waxy potato starch, particularly a stabilized, crosslinked waxy potato starch, more particularly a hydroxypropylated waxy potato distarch phosphate. Compositions which include the starch may be thickened using less starch than if other starches were used. Foodstuffs prepared using the starch were improved in that they have better flavor, texture, and appearance.Type: GrantFiled: January 7, 2002Date of Patent: April 1, 2003Assignee: National Starch and Chemical Investment Holding CorporationInventors: Roger Jeffcoat, William R. Mason, Joseph L. Emling, Chung-Wai Chiu
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Patent number: 6488980Abstract: Compositions, particularly foodstuffs, were thickened by the inclusion of an effective amount of a stabilized waxy potato starch, particularly a stabilized, crosslinked waxy potato starch, more particularly a hydroxypropylated waxy potato distarch phosphate. Compositions which include the starch may be thickened using less starch than if other starches were used. Foodstuffs prepared using the starch were improved in that they have better flavor, texture, and appearance.Type: GrantFiled: September 23, 1997Date of Patent: December 3, 2002Assignee: National Starch and Chemical Investment Holding CorporationInventors: Roger Jeffcoat, William R. Mason, Joseph L. Emling, Chung-Wai Chiu
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Patent number: 6451121Abstract: Thermally-inhibited starches and flours which are functionally equivalent to chemically-crosslinked starches are prepared by a process which comprises the steps of dehydrating a granular starch or flour to anhydrous or substantially anhydrous (<1% moisture) and heat treating the dehydrated starch or flour for a time and at a temperature sufficient to inhibit the starch, (e.g., 120-180° C. for up to 20 hours). Preferably the pH of the starch is adjusted to neutral or greater (e.g., pH 8-9.5) prior to the dehydration. The dehydration may be a thermal dehydration carried out simultaneously with the heat treatment or a non-thermal dehydration carried out by extraction with a solvent (e.g., ethanol) or by freeze drying.Type: GrantFiled: March 2, 2001Date of Patent: September 17, 2002Assignee: National Starch and Chemical Investment Holding CorporationInventors: Chung-Wai Chiu, Eleanor Schiermeyer, David J. Thomas, Manish B. Shah, Douglas J. Hanchett, Roger Jeffcoat
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Publication number: 20020090446Abstract: Compositions, particularly foodstuffs, were thickened by the inclusion of an effective amount of a stabilized waxy potato starch, particularly a stabilized, crosslinked waxy potato starch, more particularly a hydroxypropylated waxy potato distarch phosphate. Compositions which include the starch may be thickened using less starch than if other starches were used. Foodstuffs prepared using the starch were improved in that they have better flavor, texture, and appearance.Type: ApplicationFiled: January 7, 2002Publication date: July 11, 2002Inventors: Roger Jeffcoat, William R. Mason, Joseph L. Emling, Chung-Wai Chiu
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Publication number: 20020051841Abstract: Soluble bulking agents for replacing up to 100% of the sucrose or other soluble, simple carbohydrates in edible formulations are provided. The bulking agents are substantially non-digestible and have an average molecular weight range of 500 to 50,000. Also provided are edible formulations containing these bulking agents and processes for preparing these bulking agents, preferably by enzymatically depolymerizing naturally-occurring, heteropolysaccha-rides such as pectin, tamarind seed gum, guar gun, locust bean (carob seed) gum, konjac gum, xanthan gum, alginates, agar or other food gums to yield a mixture of heteropolysaccharide fragments having an average DP of 3 to 75, preferably 3 to 30. The process employs one or more enzymes such as 1,4-beta-D-Mannarmannohydrolyase, or 1,6-alpha-D-Galactosidase for degrading 1,4-beta-D-linked mannose-containing heteropolysaccharides (e.g.Type: ApplicationFiled: July 19, 2001Publication date: May 2, 2002Applicant: National Starch and Chemical Investment Holding CorporationInventors: Chung-Wai Chiu, Matthew J. Henley, James P. Zallie, Roger Jeffcoat
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Patent number: 6299924Abstract: Soluble bulking agents for replacing up to 100% of the sucrose or other soluble, simple carbohydrates in edible formulations are provided. The bulking agents are substantially non-digestible and have an average molecular weight range of 500 to 50,000. Also provided are edible formulations containing these bulking agents and processes for preparing these bulking agents, preferably by enzymatically depolymerizing naturally-occurring, heteropolysaccha-rides such as pectin, tamarind seed gum, guar gum, locust bean (carob seed) gum, konjac gum, xanthan gum, alginates, agar or other food gums to yield a mixture of heteropolysaccharide fragments having an average DP of 3 to 75, preferably 3 to 30. The process employs one or more enzymes such as 1,4-beta-D-Mannanmannohydrolyase, or 1,6-alpha-D-Galactosidase for degrading 1,4-beta-D-linked mannose-containing heteropolysaccharides (e.g.Type: GrantFiled: June 24, 1998Date of Patent: October 9, 2001Assignee: National Starch and Chemical Investment Holding CorporationInventors: Chung-Wai Chiu, Matthew J. Henley, James P. Zallie, Roger Jeffcoat
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Publication number: 20010017133Abstract: Thermally-inhibited starches and flours which are functionally equivalent to chemically-crosslinked starches are prepared by a process which comprises the steps of dehydrating a granular starch or flour to anhydrous or substantially anhydrous (<1% moisture) and heat treating the dehydrated starch or flour for a time and at a temperature sufficient to inhibit the starch, (e.g., 120-180° C. for up to 20 hours). Preferably the pH of the starch is adjusted to neutral or greater (e.g., pH 8-9.5) prior to the dehydration. The dehydration may be a thermal dehydration carried out simultaneously with the heat treatment or a non-thermal dehydration carried out by extraction with a solvent (e.g., ethanol) or by freeze drying.Type: ApplicationFiled: March 2, 2001Publication date: August 30, 2001Inventors: Chung-Wai Chiu, Eleanor Schiermeyer, David J. Thomas, Manish B. Shah, Douglas J. Hanchett, Roger Jeffcoat
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Patent number: 6277186Abstract: The present invention is directed to a process of preparing thermally inhibited starches using the low molecular weight carbohydrates to improve the rate of inhibition. The resulting starch/low molecular weight carbohydrate blends have improved cold storage stability and may be used in a variety of products, particularly food products.Type: GrantFiled: June 1, 1999Date of Patent: August 21, 2001Assignee: National Starch and Chemical Investment Holding CorporationInventors: Yong-Cheng Shi, Jennifer Goodall, Roger Jeffcoat
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Patent number: 6261376Abstract: Thermally-inhibited, pregelatinized non-granular starches and flours are prepared by pregelatinizing the starch or flour and thermally inhibiting the starch or flour by dehydrating the starch or flour to anhydrous or substantially anhydrous and then heat treating the dehydrated starch. The pregelatinization may be carried out prior to or after the thermal inhibition using known methods which disrupt the granular structure such by drum drying or jet cooking and spray-drying. Preferably the starch or flour is adjusted to a pH above 7.0 prior to the thermal inhibition. The starch may be dehydrated by heating the starch in a suitable heating apparatus, by extracting the water from the starch using a solvent such as ethanol, or by freeze drying the starch. Preferably the starch or flour is treated with a solvent to remove proteins and/or lipids and thus prevent off flavors.Type: GrantFiled: November 10, 1999Date of Patent: July 17, 2001Assignee: National Starch and Chemical Investment Holding CorporationInventors: Roger Jeffcoat, Chung-Wai Chiu, Manish B. Shah, David J. Thomas, Douglas J. Hanchett
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Patent number: 6231675Abstract: Thermally-inhibited starches and flours which are functionally equivalent to chemically-crosslinked starches are prepared by a process which comprises the steps of dehydrating a granular starch or flour to anhydrous or substantially anhydrous (<1% moisture) and heat treating the dehydrated starch or flour for a time and at a temperature sufficient to inhibit the starch, (e.g., 120-180° C. for up to 20 hours). Preferably the pH of the starch is adjusted to neutral or greater (e.g., pH 8-9.5) prior to the dehydration. The dehydration may be a thermal dehydration carried out simultaneously with the heat treatment or a non-thermal dehydration carried out by extraction with a solvent (e.g., ethanol) or by freeze drying.Type: GrantFiled: June 7, 1999Date of Patent: May 15, 2001Assignee: National Starch and Chemical Investment Holding CorporationInventors: Chung-Wai Chiu, Eleanor Schiermeyer, David J. Thomas, Manish B. Shah, Douglas J. Hanchett, Roger Jeffcoat
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Patent number: 6221420Abstract: A thermally-inhibited granular starch or flour is used as an ingredient in various foods. The thermally-inhibited starches are functionally equivalent to chemically cross-linked starches. The stashes or flours are prepared by dehydrating the starch or flour to anhydrous or substantially anhydrous (<1% moisture), preferably at a neutral or basic pH, and heat treating the dehydrated starch or flour for a time sufficient to inhibit the starch to the desired degree. The dehydration may be carried out by heating the starch, extracting the starch with a solvent, or freeze drying the starch. The starch may be pregelatinized prior to or after thermal inhibition using known methods which do not substantially rupture the starch granules.Type: GrantFiled: May 29, 1996Date of Patent: April 24, 2001Assignee: National Starch and Chemical Investment Holding CorporationInventors: David J. Thomas, Chung-Wai Chiu, Eleanor Schiermeyer, Manish B. Shah, Douglas H. Hanchett, Roger Jeffcoat
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Patent number: 6054302Abstract: 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: GrantFiled: May 6, 1996Date of Patent: April 25, 2000Assignee: National Starch and Chemical Investment Holding CorporationInventors: Yong-Cheng Shi, James L. Eden, James J. Kasica, Roger Jeffcoat
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Thermally-inhibited pregelatinized non-granular starches and flours and process for their production
Patent number: 6010574Abstract: Thermally-inhibited, pregelatinized non-granular starches and flours are prepared by pregelatinizing the starch or flour and thermally inhibiting the starch or flour by dehydrating the starch or flour to anhydrous or substantially anhydrous and then heat treating the dehydrated starch. The pregelatinization may be carried out prior to or after the thermal inhibition using known methods which disrupt the granular structure such by drum drying or jet cooking and spray-drying. Preferably the starch or flour is adjusted to a pH above 7.0 prior to the thermal inhibition. The starch may be dehydrated by heating the starch in a suitable heating apparatus, by extracting the water from the starch using a solvent such as ethanol, or by freeze drying the starch. Preferably the starch or flour is treated with a solvent to remove proteins and/or lipids and thus prevent off flavors.Type: GrantFiled: October 28, 1997Date of Patent: January 4, 2000Assignee: National Starch and Chemical Investment Holding CorporationInventors: Roger Jeffcoat, Chung-Wai Chiu, Manish B. Shah, David J. Thomas, Douglas J. Hanchett -
Patent number: 5954883Abstract: The present invention is directed to a waxy maize starch derived from a single plant which is heterozygous for the recessive sugary-2 allele. Such starch has excellent low temperature and freeze-thaw stability, a relatively high peak viscosity, a relatively high pasting temperature, and intact granules. The starch is useful in a wide variety of food, pharmaceutical, and industrial applications.Type: GrantFiled: October 8, 1996Date of Patent: September 21, 1999Assignee: National Starch and Chemical Investment Holding CorporationInventors: Barry J. Nagle, Joseph L. Emling, William R. Mason, Roger Jeffcoat
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Patent number: 5932017Abstract: Thermally-inhibited starches and flours which are functionally equivalent to chemically-crosslinked starches are prepared by a process which comprises the steps of dehydrating a granular starch or flour to anhydrous or substantially anhydrous (<1% moisture) and heat treating the dehydrated starch or flour for a time and at a temperature sufficient to inhibit the starch, (e.g., 120-180.degree. C. for up to 20 hours). Preferably the pH of the starch is adjusted to neutral or greater (e.g., pH 8-9.5) prior to the dehydration. The dehydration may be a thermal dehydration carried out simultaneously with the heat treatment or a non-thermal dehydration carried out by extraction with a solvent (e.g., ethanol) or by freeze drying.Type: GrantFiled: January 29, 1996Date of Patent: August 3, 1999Assignee: National Starch and Chemical Investment Holding CorporationInventors: Chung-Wai Chiu, Eleanor Schiermeyer, David J. Thomas, Manish B. Shah, Douglas J. Hanchett, Roger Jeffcoat
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Patent number: 5871756Abstract: Thermally-inhibited starches and flours are used in cosmetic compositions such as skin and hair care products as emulsifiers, thickeners, and aesthetic control agents. The starch or flour is inhibited by dehydrating the starch or flour to anhydrous or substantially anhydrous and then heat treating the dehydrated starch or flour for a time and at a temperature sufficient to inhibit the starch or flour and improve its viscosity stability when dispersed in water. The dehydration may be a thermal or a non-thermal dehydration (e.g., by alcohol extraction or freeze-drying). Preferably, the pH of the starch or flour is adjusted to a neutral or above (e.g., pH 8-9.5) prior to the dehydration and heat treatment.Type: GrantFiled: January 31, 1996Date of Patent: February 16, 1999Assignee: National Starch and Chemical Investment Holding CorporationInventors: Roger Jeffcoat, Joseph Pasapane, Donna L. Ronco, Daniel B. Solarek, Douglas J. Hanchett
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Patent number: 5811148Abstract: Soluble bulking agents for replacing up to 100% of the sucrose or other soluble, simple carbohydrates in edible formulations are provided. The bulking agents are substantially non-digestible and have an average molecular weight range of 500 to 50,000. Also provided are edible formulations containing these bulking agents and processes for preparing these bulking agents, preferably by enzymatically depolymerizing naturally-occurring, heteropolysaccha-rides such as pectin, guar gum, locust bean (carob seed) gum, konjac gum, xanthan gum, alginates, agar or other food gums to yield a mixture of heteropolysaccharide fragments having an average DP of 3 to 75, preferably 3 to 30. The process employs one or more enzymes such as 1,4-beta-D-Mannanmannohydrolyase, or 1,6-alpha-D-Galactosidase for degrading 1,4-beta-D-linked mannose-containing heteropolysaccharides (e.g.Type: GrantFiled: February 7, 1996Date of Patent: September 22, 1998Assignee: National Starch and Chemical Investment Holding CorporationInventors: Chung-Wai Chiu, Matthew J. Henley, James P. Zallie, Roger Jeffcoat