Abstract: By administration of sulfated cyclodextrin on a pregnant mother, the effect of a teratogen on a developing fetus is blocked. Blocking the effect of the teratogen reduces congenital defects in a developing fetus. The sulfated cyclodextrin has also been found to reduce the effect of the teratogen on a host. The sulfated cyclodextrin is administered either before or after onset of organogenesis and either before or after exposure to the teratogen. Teratogens include radiation, temperature extremes, chemicals, drugs, bacteria, viruses, hormones, stress, injury, pregnancy, and fatigue.

Abstract: The method for making a reduced fat foodstuff entails replacing at least a portion of the fat and/or oil in the foodstuff with a high amylose starch hydrolysate having an apparent amylose content above about 40% and a DE greater than 5 and less than 15.0. A high amylose corn starch is the preferred starch base.

Abstract: The blowing agent is a complex of cyclodextrin and guest blowing agent. Suitable guest blowing agents include water, propylene glycol and cyclohexylalamine. The blowing agent is used in structural foam and adhesives.

Abstract: A starch jelly candy is made from a starch jelly formulation of a starch composition of a first starch from a plant having a dull horny (duh) homozygous genotype and a second starch obtained from a plant having a homozygous genotype selected from the group consisting of amylose extender dull (aedu), amylose extender sugary-2 (aesu2), amylose extender dull shrunken-1 (aedushl), dull sugary-2 (dusu2), and mixtures thereof; a sweetener; and water. the mixture is cooked at the temperature of 240.degree. F. (116.degree. C.) instead of the conventional cooking temperature of 340.degree. F. (170.degree. C.).

Abstract: A starch jelly candy is made from starch from a plant of the dull sugary-2 (dusu2) homozygous genotype and a thin-boiled starch. The mixture is cooked at the temperature of below 300.degree. F. (150.degree. C.) instead of the conventional cooking temperature of 340.degree. F. (170.degree. C.). The starch jellies made in accordance with the present invention have substantially the same organoleptic and water retention characteristics as conventional starch jellies.

Abstract: Branched cyclodextrins are produced by the pyrolysis of cyclodextrins. The temperature range is 135.degree. C. to 220.degree. C. using equipment suitable for making British gum and other starch dextrins.

Abstract: The starch obtained from a plant having an aewx genotype acts as a thickener in foodstuffs having a low pH, 5 or below. The starch shows stability in acid foodstuff that is comparable to crosslinked waxy starch.

Abstract: The method employs a ball mill with a charge of cyclodextrin and a guest molecule. The ball mill is operated in a conventional manner for a period between one-half hour to 24 hours. Water can be added to the charge to the ball mill.

Abstract: Branched beta cyclodextrins are purified and separated sequentially from solution by passing a solution containing branched beta cyclodextrins through a column containing a matrix on which an inclusion compound has been bound. The process is carried out under ambient conditions at a neutral pH.

Abstract: The method for making a reduced fat foodstuff entails replacing at least a portion of the fat and/or oil in the foodstuff with an aqueous dispersion of a hydroxypropylated starch having a degree of substitution of above 0.04 and an apparent amylose content of about 40%. A high amylose corn starch is the preferred starch base. a paste made from the dispersion is translucent and tends not to retrograde.

Abstract: A method for making a beverage clouding agent entails acid hydrolysis of a starch without the use of agitation during hydrolysis followed by a step of lowering the temperature of the hydrolysate to between 45.degree. C. to 60.degree. C. coupled with increasing the solids level of the slurry containing the hydrolysate to between 30.degree. to 45.degree. Be. If the slurry containing the hydrolysate is spray dried to obtain the hydrolysate, then the slurry should be preheated prior to spray drying to not more than 90.degree. C. The clouding agent produced is a starch hydrolysate which in an about 0.1% aqueous solution has a spectrophotometric reading below 70%T when measured at 25.degree. C. through a 1 cm cell at 600 nm.

Abstract: The present invention is directed to a process for modifying and increasing the water solubility of cyclodextrins in a moderate controlled progressive reaction and in particular to producing derivatives of cyclodextrins in a substantially anhydrous reaction with an alkylene carbonate such as ethylene carbonate in an alkaline environment.

Abstract: Gamma cyclodextrin is separated and purified by a process that first precipitates the gamma cyclodextrin from solution using a gamma cyclodextrin complexant followed by a step of removing the complexant from the precipitate and then passing the resulting solution containing the gamma cyclodextrin through a chromatographic material from which the gamma cyclodextrin is eluted.

Abstract: Branched cyclodextrins are produced by the pyrolysis of crystalline cyclodextrins. The temperature range is 135.degree. C. to 220.degree. C. using equipment suitable for making British gum and other starch dextrins.

Abstract: A method for separating and purifying branched beta-cyclodextrins from aqueous solution. The process entails adding a beta-cyclodextrin complexant to a starting solution, recovering the precipitate so formed, dissolving the resulting precipitate in water, adding a second dose of beta-cyclodextrin complexant to the solution and recovering branched beta-cyclodextrin from the resulting liquor.

Abstract: 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.

Abstract: A thickened foodstuff containing a chemically modified starch extracted from a starch bearing plant having a waxy shrunken-2 genotype is disclosed. Maize is the preferred plant.

Abstract: A substantially pure starch extracted from a starch bearing plant having an amylose extender sugary-2 genotype is disclosed. Maize is the preferred plant. The starch exhibits a low gelatinization temperature and a high amylose content.

Abstract: A substantially pure starch extracted from a starch bearing plant having a dull sugary-2 genotype is disclosed. Maize is the preferred plant. The starch exhibits a high amylose content with a gelatinization temperature at least 10.degree. C. below that of conventional high amylose starch with comparable amylose content. The starch also exhibits thin-thick canning starch attributes. A sol and foodstuff containing the starch are also disclosed.

Abstract: A thickened foodstuff containing a starch extracted from a starch bearing plant having an amylose extender dull genotype is disclosed. Maize is the preferred plant. The starch exhibits low gelatinization temperature with an amylose content greater than 50%. A method for making the canned foodstuff containing the starch is also disclosed.