Abstract: A dough binder for puffable food products comprising an alcohol washed, granular hydroxypropyl waxy-maize based starch derivative obtained by the dry reaction of acid hydrolyzed waxy maize starch which has also been treated with anhydrous disodium phosphate and propylene oxide to a hydroxypropyl degree of substitution of 0.3 to 0.5. The granular, crude starch derivative is cold water swelling, and is alcohol washed and dried to 3-5 percent moisture.Doughs made using the subject granular, ungelatinized starch derivative as a dough binder are more formable and workable, having the consistency of modeling clay. It is non-sticking, but readily cold-formable when used at about 30-70 percent of our starch derivative. 0-10 percent shortening, 0-30 percent other food materials, and 10-40 percent water. The dough mixture is then cold formed into the desired shapes and sizes, and may be baked or cooked at elevated temperatures (300.degree.-475.degree.F.

Abstract: Improved pullulanase yields are achieved by incubating culture mediums containing pullulanase producing mutants of the Klebsiella genus. The mutants generally produce approximately equivalent amounts of extracellular and superficially bound pullulanase in an easily recoverable and usable form. Optimum pullulanase production is achieved when amylopectin is used as the sole carbohydrate source. Conventional pullulanase inducers such as maltose, maltotriose and/or pullulan repress the mutant strains capacity to produce pullulanase. The mutants are capable of elaborating pullulanase in a culture media containing dextrose as the sole carbohydrate source.

Abstract: Root and root-type starch derivatives having controlled acetyl substitution levels which provide an initial high paste viscosity to facilitate uniform filling operations when used as a food canning medium, and which break down to a thinner viscosity upon heating to facilitate heat penetration into the canned food mass for sterilization of the canned food product and to provide a more acceptable watery or soup-like consistency to the food product.Blends of several root and root-type starch derivatives make possible a predictable final viscosity level which is not completely "water-thin." The selection of acetylating agent also affects the final viscosity level of the starch canning medium. It has been observed that a starch derivative substitute using vinyl acetate provides a slightly higher final viscosity under the same retorting conditions when compared to a starch derivative which has been substituted using acetic anhydride.

Abstract: Starch batters which can be applied to food pieces (e.g., chicken), breaded, frozen and subsequently fried into a high-quality, fried, breaded product are obtained by employing a novel batter starch system. The batter starches are comprised of ungelatinized, cold-water swelling starches and starch granules having a gelation point above 125.degree.F. The starch batters are formulated in aqueous mediums (e.g., below 120.degree.F.) to provide a batter system containing unswollen starch granules uniformly dispersed within an adhesive matrix of highly swollen, non-birefringent, hydrated starch granules.

Abstract: There is provided an enzymatic process for interconverting aqueous solutions of dextrose and fructose with newly discovered glucose isomerases. The glucose isomerases are obtained from cultures of Flavobacterium devorans NRRL B-5384, Flavorbacterium devorans ATCC 10829, Brevibacterium incertum NRRL B-5383 and Streptomyces phaeochromogenes ATCC 15486.

Abstract: A thin-thick, hydroxypropylated, crosslinked root-type starch derivative for continuous process pressure cooking, which remains stable over a wide pH range (3-7), and maybe used in both neutral and acid food systems. Suitable base starches include waxy maize, waxy milo, waxy sorghum, and any amylopectin-rich starch which is low in amylose contents.These hydroxypropylated starch derivatives are non-jelling, heat stable, freeze-thaw, and are crossed linked to a level at which their aqueous suspensions are initially low in viscosity and then developed full viscosity upon heating in sealed containers, thereby permitting initial rapid heat penetration necessary for the heat sterilizations of canned foods processed in high temperature-short time sterilization (HTST) food canning processes, in which the complete retorting cycle is less than 20 minutes.

Abstract: A wet process for separating certain cereal starch granules according to size, and the new large granule cereal starch made thereby. Barley, rye and wheat starch may be processed according to the invention, and may bbe subjected to further modifications, such as cross-linking, to further improve the properties of the product.Native colloid, prime grade wheat starch slurry is pumped through a series of cyclone-type separators in a wet process system to separate the large granule portion from the small granule portion. These small granules range in size from about 3-10 microns.A recirculation system is provided to get a starch granule fraction comprising 99% by weight large granules ranging in size from about 12 microns to 40 microns, and at least 22% comprising granules which are 22 microns or larger in size. This product has a very large portion of large granules in comparison to prime grade wheat, which normally comprises about 2.5% granules which are 22 microns or larger.

Abstract: The invention provides a high-solids, low-viscosity, aqueous vehicle particularly adapted for use in coating cellulosic substrates under ambient conditions. The vehicle comprises a water-soluble oil with minute styrene polymer particles uniformly dispersed therein. The water-soluble oil portion comprises the reaction product of a dibasic acid or dibasic anhydride and a drying oil which is neutralized with a nitrogen base. The aqueous vehicle is especially useful in high solids, ink formulations having a high pigment to binder ratio.

Abstract: This invention provides a high-solids, low-viscosity, aqueous vehicle particularly adapted for use in coating cellulosic substrates under ambient conditions. The vehicle comprises a water-soluble oil with minute styrene polymer particles uniformly dispersed therein. The water-soluble oil portion comprises the reaction product of a dibasic acid or a dibasic anhydride and a drying oil which is then reacted to provide the water-soluble salt thereof with a nitrogen base. The aqueous vehicle is especially useful in high solids inks and overprint varnishes.

Abstract: A pregummed, remoistenable tape having long open time and short tack time which utilizes adhesive formulations using acid hydrolyzed, derivatized waxy maize starch as a component to replace animal glue in remoistenable pregummed tape formulations. Wet tack strength is equal or better than "all-animal glue" adhesives presently used, especially for short open times. In one embodiment, the major ingredient in the adhesive coating of the pregummed tape comprises waxy maize starch which is first acid-hydrolyzed and then copolymerized with acrylamide monomer using a free radical initiator in an aqueous system.In another second embodiment, acid-hydrolyzed, cyanoethylated waxy maize starch provides the major adhesive ingredient which replaces a substantial portion of the animal glue in the adhesive composition used to coat the pregummed tape.

Abstract: The invention encompasses intermediate, starch-containing products in which the starch thickening capacity is inhibited by an aqueous dispersant system. These intermediate products can be readily converted into a starch thickened end-product by combining the intermediate product with additives which dissipate the inhibitory effect of the aqueous dispersant. The intermediate products may be provided as a concentrate which contains cold-water swelling starch granules suspended in an aqueous media adapted to effectively maintain the starch granules in an unswollen form. The intermediate products may be suitably formulated with all the desired recipe ingredients except the amount of water needed to convert it into a starch thickened end-product.