Abstract: Modified starches useful for emulsifying industrial products, especially foods and beverages containing flavor oils, are prepared by enzymatic degradation of the 1,4-alpha-D-glucosidic linkages from the non-reducing ends of a starch molecule, preferably employing beta-amylase, which may be carried out before or after the preparation of a starch derivative containing a hydrophobic group or both hydrophilic and hydrophobic substituent groups. The enzymatic degradation provides a starch emulsifier whose emulsions are characterized by improved shelf stability, which emulsifier may be used as a replacement for gum arabic and in other industrial applications.

Abstract: A method and an apparatus are provided for cooking and spray-drying a starch. In this method, the starch is uniformly and simultaneously atomized and cooked in the presence of an aqueous medium by means of a single atomization step carried out in an apparatus comprising a two-fluid, internal-mix spray-drying nozzle, coupled to a means for drying the cooked, atomized starch. Uniformly pregelatinized, cold-water-swelling starch with desirable textural, visual and organoleptic properties is advantageously provided by this method and apparatus.

Abstract: A method of thickening, stabilizing, controlling mobility, or enhancing water retention in aqueous media and electrolyte-containing aqueous media employs neutrally-charged polyamphoteric graft copolymers of polysaccharides with zwitterionic monomers or cationic/anionic monomer pairs. These polyampholytes are characterized by their unique resistance to loss of intrinsic viscosity in the presence of electrolytes. These polyampholytes may be prepared by an inverse emulsion method of graft copolymerization. One such electrolyte-tolerant polyampholyte is a novel composition prepared by graft copolymerization of guar gum.

Abstract: A method of thickening, stabilizing, controlling mobility, or enhancing water retention in aqueous media and electrolyte-containing aqueous media employs neutrally-charged polyamphoteric graft copolymers of polysaccharides with zwitterionic monomers or cationic/anionic monomer pairs. These polyampholytes are characterized by their unique resistance to loss of intrinsic viscosity in the presence of electrolytes. These polyampholytes may be prepared by an inverse emulsion method of graft copolymerization. One such electrolyte-tolerant polyampholyte is a novel composition prepared by graft copolymerization of guar gum.

Abstract: This invention presents a method for improving and enhancing certain desirable physical and organoleptic properties of baked, whipped, and blended food products. The improvement is achieved by adding to the products, prior to preparation, an effective amount of a ferment produced by the fermentation of dairy product with a culture of Streptococcus diacetilactis, optionally mixed with Streptococcus lactis and/or Streptococcus cremoris.

Abstract: This invention provides a process for preparing a stable, opaque cloud in a fluid which employs partially debranched starch. This starch is prepared by enzymatic hydrolysis of the alpha-1,6-D-glucosidic bonds of the starch to form a composition comprising amylopectin, partially debranched amylopectin and up to 65%, by weight, short chain amylose. This invention also provides starches that are useful for forming a stable, opaque cloud in a fluid and a method for preparing these starches, employing an endo-alpha-1,6-D-glucanohydrolase, such as pullulanase or isoamylase.

Abstract: This invention provides polyether polycarboxylate compositions selected from the group consisting of polyether polycarboxylates which may be prepared by oxidizing copolymers of furan and maleic anhydride, and other polyether polycarboxylate compositions prepared by oxidizing novel, intermediate polymers of furan, maleic anhydride, and at least one copolymerizable comonomer, selected from the group consisting of furan, alkenyl alkyl ethers, alkyl acrylates, alkenyl carboxyalkyl ethers, vinyl esters of carboxylic acids, unsaturated carboxylic acids, unsaturated dicarboxylic acids and their anhydrides and esters, and olefins. This invention also provides novel, unoxidized terpolymer intermediates comprising furan, maleic anhydride, and at least one copolymerizable comonomer, other than furan and maleic anhydride, selected from the above group, as well as a process for oxidizing these polymers and the furan and maleic anhydride copolymers.

Abstract: This invention provides interpolymers comprising repeating units of the structure: ##STR1## wherein m is a mole fraction from 0.70 to 0.95; n is a mole fraction from 0.05 to 0.30; A is derived from at least one ethylenically unsaturated carboxylic acid monomer; B is derived from at least one ethylenically unsaturated carboxylic acid monomer and B is not A; and C is: ##STR2## wherein X is --H, ##STR3## or a combination thereof, R.sup.1 is --H, --CH.sub.3, or --(CH.sub.2).sub.q --CH.sub.3, or a combination thereof, and q is 1-5; R.sup.2 is: ##STR4## or R.sup.3, or a combination thereof, and R.sup.3 is C.sub.8 -C.sub.18 linear or branched alkyl chain; the interpolymer being prepared by polymerizing the monomers in a solvent system in which the monomers and interpolymer are soluble. Also provided is a polymerization process for preparing hydrophobically-modified polycarboxylate builders which are compatible with liquid detergent formulations.

Abstract: This invention provides detergent compositions, particularly liquid compositions, utilizing builders selected from the group consisting of a) polyether polycarboxylate compositions derived from polymers of furan/maleic anhydride copolymers; or b) polyether polycarboxylate compositions derived from polymers comprising furan, maleic anhydride and at least one copolymerized comonomer, selected from the group consisting of alkenyl alkyl ethers, alkyl acrylates, alkenyl carboxyalkyl ethers, vinyl esters of carboxylic acids, unsaturated carboxylic acids, unsaturated dicarboxylic acids and their anhydrides and esters, olefins and furan; c) polymers comprising furan, maleic anhydride, and at least one copolymerizable comonomer other than furan and maleic anhydride, which polymers may be intermediates in the production of the polyether polycarboxylate compositions by oxidation of the intermediate polymers; and d) combinations thereof.

Abstract: Disclosed are a polysaccharide derivative having the structure: ##STR1## and a polysaccharide graft polymer having the structure: Sacch--O--(G).sub.m --(M)--.sub.n, wherein Sacch- is a polysaccharide; m is zero or one; G is the residue of a polymerizable, unsaturated monomer which is bonded to the polysaccharide in an ether or ester linkage; n is greater than one; M is the residue of one or more polymerizable, unsaturated, monomer(s), at least one of which is a siloxane-containing monomer, which have been grafted to the polysaccharide by free radical polymerization; R is an organic group which is bonded to the polysaccharide by an ether or ester linkage and to the silicon by a carbon-silicon linkage; R.sub.1 is a straight or branched C.sub.1 -C.sub.6 alkyl or alkenyl group, or an aryl, aralkyl or alkaryl group; and R.sub.2 and R.sub.3 are, independently, straight or branched C.sub.1 -C.sub.6 alkyl or alkenyl groups, or aryl, aralkyl or alkaryl groups, or alkoxides of straight or branched C.sub.1 -C.sub.

Abstract: Polycationic polysaccharide derivatives containing more than one cationic substituent per substituted hydroxyl group are prepared by a site selective reaction of a cationic polysaccharide derivative with a suitable cationic reagent at a pH from 7.0 to 9.0. Suitable reagents include cationic alkyl, aryl, alkaryl, cycloaliphatic, or heterocyclic amines, and polymer thereof, which selectively react with a cationic substituent rather than a hydroxyl group of the cationic polysaccharide derivative. The polycationic polysaccharide derivatives prepared from these reagents are useful in the manufacture of paper.

Abstract: Modified starches useful for emulsifying industrial products, especially foods and beverages containing flavor oils, are prepared by enzymatic degradation of the 1,4-alpha-D-glucosidic linkages from the non-reducing ends of a starch molecule, preferably employing beta-amylase, which may be carried out before or after the preparation of a starch derivative containing a hydrophobic group or both hydrophilic and hydrophobic substituent groups. The enzymatic degradation provides a starch emulsifier whose emulsions are characterized by improved shelf stability, which emulsifier may be used as a replacement for gum arabic and in other industrial applications.

Abstract: Disclosed are a polysaccharide derivative having the structure: ##STR1## and a polysaccharide graft polymer having the structure: Sacch-O-(G).sub.m -(M)-.sub.n, wherein Sacch- is a polysaccharide; m is zero or one; G is the residue of a polymerizable, unsaturated monomer which is bonded to the polysaccharide in an ether or ester linkage; n is greater than one; M is the residue of one or more polymerizable, unsaturated, monomer(s), at least one of which is a siloxane-containing monomer, which have been grafted to the polysaccharide by free radical polymerization; R is an organic group which is bonded to the polysaccharide by an ether or ester linkage and to the silicon by a carbon-silicon linkage; R.sub.1 is a straight or branched C.sub.1 -C.sub.6 alkyl or alkenyl group, or an aryl, aralkyl or alkaryl group; and R.sub.2 and R.sub.3 are, independently, straight or branched C.sub.1 -C.sub.6 alkyl or alkenyl groups, or aryl, aralkyl or alkaryl groups, or alkoxides of straight or branched C.sub.1 -C.sub.

Abstract: This invention provides partially debranched starch, prepared by enzymatic hydrolysis of the alpha-1,6-D-glucosidic bonds of the starch, comprising amylopectin, partially debranched amylopectin and up to 80%, by weight, short chain amylose. This invention also provides a method for preparing this starch, employing an endo-alpha-1,6-D-glucanohydrolase. The starch of this invention is useful for lending a fat-like, lubricating texture to aqueous dispersions, forming stable opaque clouds, forming thermoreversible gels, high strength gels and water-resistant films, and for thickening and bonding.

Abstract: The caseinates which provide imitation cheeses with desirable texture, melt and oil emulsification characteristics are replaced in whole, or in part, by pregelatinized debranched starches which have been enzymatically prepared by hydrolyzing all, or part, of the alpha-1,6-D-glycosidic bonds of branched starch molecules (amylpectin). The debranched starches may be derivatized, converted or crosslinked, or blended with other selected starches in imitation cheeses.

Abstract: This invention provides detergent compositions utilizing divinyl ether/maleic anhydride polymers as detergent builders or co-builders. This invention also provides novel polymers of divinyl ether, maleic anhydride and at least one copolymerizable comonomer, selected from the group consisting of alkyl ethers, alkyl acrylates, carboxyalkyl ethers, vinyl esters of C.sub.1 and C.sub.3 or greater carboxylic acids, carboxylic acids, dicarboxylic acids and their esters, and olefins, and detergent compositions utilizing these novel polymer compositions as detergent builders.

Abstract: This invention provides a method for manufacture of jelly gum confections at lower temperatures utilizing conventional confectionery formulations containing starch which has been debranched by treatment with an endo-alpha-1,6-D-glucanohydrolase to provide lower hot viscosity and improved set time, processing conditions and gel quality. The method comprises the steps of blending the debranched starch with sweetener(s), water and other confectionery ingredients, heating the mixture to gelatinize the starch, and forming the confections. This invention also provides confections manufactured by this method.