Abstract: An inhibited non-pregelatinized granular starch suitable for use as a food ingredient in substitution for a chemically modified starch may be prepared by heating a non-pregelatinized granular starch in an alcoholic medium in the presence of a base and/or a salt. Steam treatment may be used to enhance the extent of inhibition.

Abstract: Described herein are soluble rice flour compositions having desirable chemical properties and solubility and viscosity functionality for use in food products such as, beverage mix, infant food, a medicinal product, an emulsion, convenience foods, or a snack-based filling. Such compositions can be used as a partial or complete replacement of maltodextrin and offer a more clean-label alternative.

Abstract: Described herein are reconstituted soluble tapioca flour compositions having desirable chemical properties and solubility and viscosity functionality for use in food products such as, beverage mix, infant food, a medicinal product, an emulsion, convenience foods, or a snack-based filling. Such compositions can be used as a partial or complete replacement of maltodextrin and offer a more clean-label alternative.

Abstract: Described herein are soluble tapioca flour compositions having desirable chemical properties and solubility and viscosity functionality for use Tapioca Flour in food products such as, beverage mix, infant food, a medicinal product, an emulsion, convenience foods, or a snack-based filling Such compositions can Alpha-amylase be used as a partial or complete replacement of maltodextrin and offer a more Hydrolysis Soluble Tapioca clean-label alternative.

Abstract: An inhibited non-pregelatinized granular starch suitable for use as a food ingredient in substitution for a chemically modified starch may be prepared by heating a non-pregelatinized granular starch in an alcoholic medium in the presence of a base and/or a salt. Steam treatment may be used to enhance the extent of inhibition.

Abstract: An instant or prepared sauce or dry mix seasoning comprising a soluble flour and at least one additional ingredient, wherein the soluble flour has a dextrose equivalent value ranging from 5 to 18, a solubility greater than 50% at 5% solids, and a viscosity between 0.001 and 1.0 Pa*s at temperatures ranging from 20-50 C at 10% solids.

Abstract: An inhibited non-pregelatinized granular starch suitable for use as a food ingredient in substitution for a chemically modified starch may be prepared by heating a non-pregelatinized granular starch in an alcoholic medium in the presence of a base and/or a salt. Steam treatment may be used to enhance the extent of inhibition.

Abstract: Described herein is a method of manufacturing a soluble flour comprising preparing a flour-water slurry, adjusting the pH of the slurry to a pH ranging from 3.5-6, adding an enzyme to the pH adjusted slurry in an amount ranging from 0.02-2.0 g enzyme/g flour to form a reaction mixture, cooking the reaction mixture at a temperature ranging from 60-140 C until a dextrose equivalent of 5 to 18 is achieved, inactivating enzyme to obtain a soluble flour; and adjusting pH of the soluble flour to range from 4-5. The soluble flour obtained has a dextrose equivalent value ranging from 5 to 18, a solubility greater than 50% (at 5% solids), and a viscosity between 0.001 and 1.0 Pa* at temperatures ranging from 20-50 C (at 10% solids).

Abstract: An inhibited non-pregelatinized granular starch suitable for use as a food ingredient in substitution for a chemically modified starch may be prepared by heating a non-pregelatinized granular starch in an alcoholic medium in the presence of a base and/or a salt. Steam treatment may be used to enhance the extent of inhibition.

Abstract: An inhibited non-pregelatinized granular starch suitable for use as a food ingredient in substitution for a chemically modified starch may be prepared by heating a non-pregelatinized granular starch in an alcoholic medium in the presence of a base and/or a salt. Steam treatment may be used to enhance the extent of inhibition.

Abstract: A process of separating one or more components of corn fiber that comprises contacting the corn fiber with an extraction fluid that comprises at least one weak acid, increasing the temperature of the resulting mixture of fiber and fluid to solubilize hemicellulose of the corn fiber into the fluid, cooling the mixture, and separating the cooled extraction mixture into a soluble fraction comprising dissolved hemicellulose and an insoluble fraction comprising cellulose.

Abstract: An inhibited non-pregelatinized granular starch suitable for use as a food ingredient in substitution for a chemically modified starch may be prepared by heating a non-pregelatinized granular starch in an alcoholic medium in the presence of a base and/or a salt. Steam treatment may be used to enhance the extent of inhibition.

Abstract: The present invention provides for a digestive enzyme inhibitor comprising the hydrolysis products of an ?-amylase hydrolyzed hydroxypropyl substituted starch. The present invention further provides for a food or beverage ingredient composition comprising the hydrolysis products of an ?-amylase hydrolyzed hydroxypropyl substituted starch and a rapidly digestible starch, a food or beverage comprising such ingredient, and methods of use thereof, including a method of controlling postprandial glucose release after ingestion of a rapidly digestible starch.

Abstract: A process for producing a starch comprises treating a feed starch that comprises amylopectin with glucanotransferase to produce a chain-extended starch, and treating the chain-extended starch with a debranching enzyme to produce a starch product that comprises amylose fragments. In certain embodiments, the process further comprises, crystallizing at least part of the starch product, heating the starch product in the presence of moisture, treating the starch product with alpha-amylase, and washing the starch product to remove at least some non-crystallized starch, wherein the degree of polymerization of the starch product is increased by increasing the amylose content of the feed starch or is decreased by decreasing the amylose content of the feed starch. The product of this process can have a relatively high total dietary fiber content, a relatively high heat resistance, or both.

Abstract: A process for producing a starch comprises treating a feed starch that comprises amylopectin with glucanotransferase to produce a chain-extended starch, treating the chain-extended starch with a debranching enzyme to produce a starch product that comprises amylose fragments, crystallizing at least part of the starch product, heating the starch product in the presence of moisture, treating the starch product with alpha-amylase, and washing the starch product to remove at least some non-crystallized starch. The product of this process has a relatively high total dietary fiber content.

Abstract: The invention provides processes to make slowly digestible starches from native and commercial starches. Slowly digestible starches are prepared by controlled hydrolysis of gelatinized starch by alpha amylase. The slowly digestible starches have a range of starch digestion rates and fall between normal, untreated commercial and native starch, and commercial resistant starches. The slowly digestible starches provide a range of starch functionalities. These slow digesting starches retain their digestion characteristic after cooling, and can used in a range of processed food products to modulate the rapid glucose release typical of many processed starchy foods. Edible products incorporating slowly digestible starch will exhibit lower glycemic index and increase satiety. The invention provides solid and liquid food, nutritional, and drug preparations containing the slowly digestible starch.