Abstract: The invention provide methods and materials for producing nutritious pet chews comprising an edible thermoplastic comprising from 45 to 80 wt. % starch selected from one or more potato and non-potato starches wherein said starch comprises at least 28% amylose as determined by size exclusion chromatography if less than 50% of said starch is potato starch or at least 20% amylose as determined by size exclusion chromatography if greater than or equal to 50% of said starch is potato starch; from 5 to 25 wt. % plasticizer; 2% to 15 wt % of a humectant and from 5 to 25 wt. % water.

Abstract: The invention described in this application relates to a method of increasing the amount of weight gained by the mammal during a feeding period, to a method of increasing the amount of milk replacer consumed by the mammal during a feeding period, to a method of decreasing the amount of scour of the ruminant during a feeding period, to a method of decreasing the amount of respiratory distress of the mammal during a feeding period, to a method of feeding the ruminant, to a mammal ration, to a daily mammal ration, to a method of feeding mammals an animal feed that contains resistant starch, and to a method of increasing the feed efficiency of a mammal during a feeding period that entails feeding the mammal an effective amount of a fluid animal feed during the feeding period and feeding the mammal an effective amount of resistant starch during the feeding period.

Abstract: The invention provides methods for coating potato strips using low levels of pre-gelled modified starches characterized by a Brookfield viscosity of from 15 to 100 cp when measured on a 6% solids basis. The invention also provides methods for coating potato strips using low levels of high amylose starches.

Abstract: The invention provides methods for coating potato strips using low levels of pre-gelled modified starches characterized by a Brookfield viscosity of from 15 to 100 cp when measured on a 6% solids basis.

Abstract: A surimi product comprising a surimi, and a hydroxypropyl starch hydrolyzate product, a spherical dextrose product, or a mixture thereof as a cryoprotectant, is disclosed. The cryoprotectant is present in a sufficient amount to prevent significant freeze-induced denaturation of proteins during storage of the surimi product, and thereby maintain protein functionality to allow use of the surimi product in the manufacture of foodstuffs.