Abstract: The invention relates to starch used in the baking-industry. Creams, (fruit-) fillings, toppings, glazes and other bakery products are often thickened by the inclusion of a certain amount of starch as binder, filling or thickening agent, for example providing gel-strength, viscosity, glaze, texture or creaminess to the cream or filling. Commonly used starches have insufficient stability to for example heat applied during baking. The invention provides a starch-containing filling or topping for a bakery product wherein said starch comprises a tuber or root starch containing less than about 5% amylose and use of such a filling or topping for improving a bakery product. Furthermore, the invention provides a heat-stable starch and bakery products comprising a heat-stable starch.

Abstract: The invention relates to the use of modified starch obtainable by treating amylose containing starch in aqueous medium with an enzyme from the group of the &agr;-1,4-&agr;-1,4-glucosyl transferases (EC 2.4.1.25) or an enzyme the activity of which corresponds to that of enzymes from the group just mentioned, as an agent for forming a thermoreversible gel. The invention also relates to products in the form of a thermoreversible gel having as gel-forming substance a modified starch as defined. The invention further relates to the use of a modified starch as defined in the form of an aqueous solution.

Abstract: The invention relates to matrix-forming amylose products for programmed release systems and a process for the preparation thereof. These amylose products have a dextrose equivalent (DE) of 5 to 10, a content of long-chain amylose of 20 to 40 wt. % on dry substance, a content of short-chain amylose of 40 to 80 wt. % on dry substance and a specific surface area of 0.4 to less than 1.0 m2/g.

Abstract: The invention relates to matrix-forming amylose products for programmed release systems and a process for the preparation thereof. These amylose products have a dextrose equivalent (DE) of 5 to 10, a content of long-chain amylose of 20 to 40 wt. % on dry substance, a content of short-chain amylose of 40 to 80 wt. % on dry substance and a specific surface area of 0.4 to less than 1.0 m2/g.

Abstract: The present invention relates to a new selective process for producing high-purity potassium nitrate or potassium phosphate. The process uses a liquid agricultural or fermentation by-product, such as molasses, vinasse or potato thick juice as its potassium source and comprises the following unit operations: clarification, ion exchange, neutralization, concentration and crystallization. Importantly, the present invention also concerns a process for producing an ingredient for animal feed, said ingredient having a reduced potassium content.

Abstract: The invention relates to a method for preparing purified heat-coagulated potato protein, wherein heat-coagulated potato protein, after being separated from potato juice, is treated with one or more aqueous solutions of one or more inorganic acids, and thereafter is recovered. The treatment is preferably carried out at a pH between 1 and 5. The invention further relates to animal feed compositions which contain a prepared purified heat-coagulated potato protein as a component.

Abstract: The present invention relates to a reconstructive prosthesis, for instance a breast prosthesis, comprising a container of a flexible, non-absorbable material, containing a filler material, wherein the filler material is an aqueous solution of a non-retrograding cross-linked starch or starch derivative. Preferably, the starch and/or starch derivative is cross-linked.

Abstract: According to the invention, chain-extended starch is prepared in that starch is polymerized in an aqueous solution at pH 6.0-8.3 by means of glucosyl fluoride in the presence of inorganic phosphate, sucrose phosphorylase and potato phosphorylase.

Abstract: The invention relates to a method of stabilizing the soil and preventing erosion. According to the invention such a method is characterized by treating the soil with a mixed product of a pre-gelatinized starch and 0.5-5% by weight, calculated on the dry starch, of a surfactant compound which contains an unbranched saturated alkyl group and is selected from the alkyl sulfates having 10-16 carbon atoms, the alkyl sulfonates having 10-16 carbon atoms and the fatty acid alcohols having 8-12 carbon atoms. The invention also relates to said mixed product.

Abstract: Dry products in flake or granulate form suitable as a paste base may be obtained by drying a mixture, containing approximately 30 to 80% by weight of water, of from(a) 30 to 95% by weight of carboxymethylated and/or alkoxylated starch,(b) 3 to 40% by weight of a cellulose ether, and(c) 2 to 40% by weight of a water-dispersible polymer or water-soluble polymer, and(d) optionally, conventional additives, such as preservatives, wetting agents, fillers and the like,in a thin layer on a surface heated to 80.degree. to 200.degree. C. The dry products obtained do not undergo physical separation and are readily dispersible or self-dispersible in water.

Abstract: A process for the dry etherification of granular starch is disclosed. The process is carried out in the presence of an alkaline catalyst and water, and in the presence of an organic acid in the solid state, which organic acid has a solubility at 25.degree. C. ranging from 0.2 to 5 g in 100 g water. Examples of suitable organic acids are fumaric acid and adipic acid.

Abstract: This invention relates to a process for applying waterproof starch layers to substrates, which comprises applying an aqueous starch dispersion containing a waterproofing agent to the substrate and then drying same.In order to improve the processability and processing time of the binders, this invention is characterized in that the waterproofing agent or a catalyst which catalyzes the reaction of the waterproofing agent with the starch molecules is present in the starch dispersion in the form of microcapsules, and that, after applying the starch dispersion to the substrate, the waterproofing agent is reacted with the starch molecules by digesting disrupting or puncturing the microcapsules.

Abstract: A method of making beta-limit dextrin containing starch products is disclosed. The method comprises first treating fully or partially gelatinized starch with beta-amylase until a DE of 5-30 is reached, thereafter completely gelatinizing the resulting product as far as necessary and treating the resulting solution with alpha-amylase for a short period of time so that, as a result of the treatment with alpha-amylase, the DE of the starch hydrolysate is increased by no more than 3 units.