Patents Assigned to American Maize-Products Company
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Patent number: 5658390Abstract: A method for purifying non-branched beta cyclodextrin from aqueous solutions is disclosed. The process entails a plurality of independent crystallization steps.Type: GrantFiled: June 29, 1994Date of Patent: August 19, 1997Assignee: American Maize-Products CompanyInventors: Wen Shieh, Allan Hedges
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Patent number: 5620872Abstract: A cyclodextrin which when added to water produces a haze-free solution is made by the use of starch which contains at least about 90% amylopectin in a two-stage process wherein first a starch hydrolysate is formed by means of an alpha-amylase or an acid and a second subsequent step wherein the cyclodextrin is formed by means of a cyclodextrin-glycosyl-transferase.Type: GrantFiled: June 7, 1995Date of Patent: April 15, 1997Assignee: American Maize-Products CompanyInventors: Wen Shieh, Allan Hedges
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Patent number: 5576048Abstract: A sol and foodstuff containing a substantially pure starch extracted from a starch bearing plant having a waxy, waxy, amylose extender genotype is disclosed. Maize is the preferred plant.Type: GrantFiled: June 7, 1995Date of Patent: November 19, 1996Assignee: American Maize-Products CompanyInventors: Richard Hauber, Robert Friedman, Frances Katz
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Patent number: 5576043Abstract: The shortening substitute contains a mixture of 1-10% by weight pregelatinized, unmodified starch; 5-15% by weight pregelatinized, modified high amylopectin starch; 5-10% by weight emulsifier; 5-25% by weight shortening; and a remainder of water. The modified, high amylopectin starch is either a crosslinked, hydroxypropylated starch or a crosslinked, esterified starch, both of which have an amylopectin content of 95% or more. Plasticizer in an amount of 0.1-1% by weight and a maltodextrin in an amount of 1-20% by weight can be incorporated into the mixture. The shortening substitute can be used as a replacement for conventional shortening in a baked good and is especially suited for use as a roll-in shortening for laminated pastries.Type: GrantFiled: June 7, 1995Date of Patent: November 19, 1996Assignee: American Maize-Products CompanyInventors: Carol Stankus, David Mauro, Thomas Treece
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Patent number: 5569756Abstract: Chemically modified cyclodextrins such as hydroxypropyl cyclodextrins are purified by treatment with an activated carbon made from either coal or coconut shells. The amount of activated carbon used is 50% to 300% by weight of modified cyclodextrin. The treatment removes organic impurities such as glycol introduced during the chemical modification process of the cyclodextrin. The treatment step is conducted by passing an aqueous solution of the unpurified modified cyclodextrin through a column packed with the activated carbon or by adding the activated carbon to a container of the unpruified modified cyclodextrin and mildly agitating the contents of the container to remove the impurities.Type: GrantFiled: March 21, 1995Date of Patent: October 29, 1996Assignee: American Maize-Products CompanyInventors: Z. Helena Qi, Allan Hedges, Eduardo Sanchez
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Patent number: 5565226Abstract: The immobilized enzyme for removal of residual cyclodextrins is either a combination of an alpha-amylase and a CGTase which has been immobilized or a fungal alpha-amylase which has been immobilized. In addition to either the fungal alpha-amylase or the CGTase and alpha-amylase, a debranching enzyme can also be employed. When using a debranched enzyme, the debranched enzyme is also immobilized. By using the immobilized enzyme, the step of inactivating the enzyme is eliminated and the contamination due to the inactivated enzyme is also eliminated.Type: GrantFiled: June 29, 1994Date of Patent: October 15, 1996Assignee: American Maize-Products CompanyInventors: Wen Shieh, Allan Hedges
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Patent number: 5550222Abstract: A process for preparing cyclooctaamylose by enzymatic reaction of starch hydrolysate with cyclodextrin glycosyltransferase in the presence of at least two complexing agents. The first is either an aliphatic ketone or an aliphatic alcohol and the second is a cyclic compound which has 12 atoms.Type: GrantFiled: December 14, 1994Date of Patent: August 27, 1996Assignee: American Maize-Products CompanyInventor: Wen Shieh
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Patent number: 5532005Abstract: The process entails treating a system such as a food system which contains residual cyclodextrin with both CGTase and an amylase at a temperature of 40.degree. C. to 80.degree. C., a pH of 4 to 6 for a time of 1 to 48 hours to hydrolyze the residual cyclodextrin. The process is especially adapted for food systems such as eggs, dairy, meat, fruit juices, coffee and tea. It is also suited for use in starch hydrolysates and protein hydrolysates. Residual cyclodextrins are contained in a system after the system has been subjected to a process wherein cyclodextrins have been employed either to remove an unwanted component or where the cyclodextrin was separated from the system.Type: GrantFiled: May 29, 1992Date of Patent: July 2, 1996Assignee: American Maize-Products CompanyInventors: Allan Hedges, Wen Shieh, Robert Ammeraal
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Patent number: 5403828Abstract: A method is provided for purifying crude inclusion complexes of cyclodextrin which is used as a host material, in combination with a guest material, such as light mineral oil. After the crude cyclodextrin complex is formed in an aqueous media, the moisture content of the crude cyclodextrin complex is substantially reduced before it is washed with a wash solvent to substantially eliminate uncomplexed guest molecules.Type: GrantFiled: February 15, 1994Date of Patent: April 4, 1995Assignee: American Maize-Products CompanyInventors: Larry N. Lewis, Chris A. Sumpter, Erick V. Sprenne, Allan R. Hedges, Matthew L. Romberger
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Patent number: 5397586Abstract: An improved pasta product is made by incorporating an aedu starch, a duh starch or a mixture thereof in an amount of about 5% to about 50% by weight of farinaceous material. The pasta has improved texture and works well in retort, frozen foods, microwave foods and food service applications. The use of aedu starch and duh starch to improve the texture is also applicable to tortillas.Type: GrantFiled: April 9, 1993Date of Patent: March 14, 1995Assignee: American Maize-Products CompanyInventors: Susan L. Furcsik, Carol A. Stankus, Robert B. Friedman
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Patent number: 5393880Abstract: Cyclodextrin is refined by performing a crystallization step in the presence of a hydrogen bond inhibitor. The hydrogen bond inhibitor includes a base in an amount to adjust the pH of the solution to 8 and above or a non-base such as urea, guanidium hydrochloride and sodium lauryl sulfate in an amount of 0.1% to 2%.Type: GrantFiled: June 17, 1993Date of Patent: February 28, 1995Assignee: American Maize-Products CompanyInventors: Wen Shieh, Timothy Dailey, Allan Hedges
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Patent number: 5371209Abstract: The process entails adding salt in an amount of 1% to 5% by weight slurry to an aqueous slurry of cyclodextrin-guest complex at a temperature of 100.degree. C. to 150.degree. C. for a period of 5 minutes to 2 hours and a pressure of 15 psia to 70 psia to prevent the slurry from boiling and to cause the complex to break apart. The individual cyclodextrin and guest are then recovered.Type: GrantFiled: June 15, 1993Date of Patent: December 6, 1994Assignee: American Maize-Products CompanyInventors: Wen Shieh, Allan Hedges
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Patent number: 5273820Abstract: A method for separating and purifying cyclodextrins is disclosed. This method is also able to sequentially separate alpha, beta and gamma cyclodextrins. The method entails forming a matrix with an inclusion compound bound thereto and passing an aqueous solution containing cyclodextrin through the matrix and eluting the cyclodextrins in a sequential order. The inclusion compound bound to the matrix determines the order in which the cyclodextrins are eluted.Type: GrantFiled: October 24, 1988Date of Patent: December 28, 1993Assignee: American Maize-Products CompanyInventor: Thomas E. Beesley
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Patent number: 5262191Abstract: The starch jelly candy is made with a blend of two starch components, one being an acid converted, high amylose starch having a dry alkaline fluidity of 20 ml to 70 ml and the other being either a thin-boiled common or an oxidized starch. The starch jelly candy made with the two starch components has excellent clarity and no tailings. The acid converted starch is made at a very low pH, high temperature and short reaction time.Type: GrantFiled: March 24, 1992Date of Patent: November 16, 1993Assignee: American Maize-Products CompanyInventors: Kumaresh C. Chakraborty, Roxane M. Bishop, Larry Benko, Mary Ann Meschi
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Patent number: 5260076Abstract: The improved pizza crust is made by incorporating an effective amount of a novel starch obtained from a plant having a genotype selected from the group consisting of amylose extender dull, dull horny, dull sugary-2, and dull waxy. The amount of novel starch added to the dough is 1 to 15 parts by weight based on parts by weight flour. Improved freezer resistance is provided to the crust by incorporating the novel starch.Type: GrantFiled: January 29, 1993Date of Patent: November 9, 1993Assignee: American Maize-Products CompanyInventors: Susan Furcsik, Carol Stankus
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Patent number: 5194094Abstract: A low DE starch hydrolysate is fractionated using a strong base ion exchange resin in hydrophobic anion form. Fractionated acyclic limit dextrins from a cyclodextrin glycosyl transferase digest are found to have extremely long term clarity.Type: GrantFiled: June 12, 1991Date of Patent: March 16, 1993Assignee: American Maize-Products CompanyInventors: Robert Ammeraal, Gregory Delgado
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Patent number: 5192576Abstract: The thick-thin retort starch is an oxidized, hydroxy alkylated starch. The base starch is either a waxy or a root starch. The degree of substitution is up to 0.93 and the etherification agent is ethylene oxide or propylene oxide. The oxidation step is conducted after the etherification. Oxidation is accomplished with sodium or calcium hypochlorite at a pH of 4 to 5. A non-substituted, oxidized waxy or root starch also has thick-thin properties.Type: GrantFiled: October 11, 1991Date of Patent: March 9, 1993Assignee: American Maize-Products CompanyInventors: Shau-Gan Chang, Linda L. Charlton, Jane D. Gottneid, Ibrahim R. Abbas
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Patent number: 5147665Abstract: The shelf life of a baked good is improved by adding a duwx starch to a baked good in an amount of 0.5 to 20 parts by weight of base flour component. It can be used with both yeast and chemical leavening agents.Type: GrantFiled: March 28, 1991Date of Patent: September 15, 1992Assignee: American Maize-Products CompanyInventor: Susan Furcsik
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Patent number: 5139809Abstract: The carotenoid component of corn starch was found to contribute to the corn flavor of the corn starch. The food product made with a carotenoid-free starch which has been extracted from a corn kernel is bland in flavor.Type: GrantFiled: December 20, 1990Date of Patent: August 18, 1992Assignee: American Maize-Products CompanyInventors: Wanda Wienen, Susan Furcsik, David Mauro, Ibrahim Abbas, Robert Friedman
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Patent number: 5120562Abstract: The batter starch is esterified to have a degree of substitution between 0.02 and 0.1, and a protein content greater than or equal to 1%. The starch is obtained from a starch bearing plant of the aedu homozygous genotype. Maize is the preferred source for the starch and the preferred protein source is gluten. The preferred esterification agent is acetic anhydride.Type: GrantFiled: December 10, 1990Date of Patent: June 9, 1992Assignee: American Maize-Products CompanyInventors: Susan L. Furcsik, Edward D. DeBoer