Abstract: The application relates to a process comprising retorting a food product comprising thermally inhibited flour for a time from about 15 minutes to about 80 minutes to achieve a F0 value of at least 10.
Abstract: The application relates to a process comprising: treating a wastewater stream in a membrane bioreactor, treating the effluent from the previous step in a cationic on exchanger, and treating the effluent from the previous step in a nanomembrane filter.
Abstract: A pet food composition comprising a meat based material comprised of meat or meat by-products, and an aqueous phase comprised of an acetyl-substituted waxy cassava inhibited starch in an amount effective to thicken said aqueous phase is provided. Also provided is a gravy for a pet food comprising an acetyl-substituted waxy cassava inhibited starch in an amount effective to thicken said composition and having a freeze/thaw stability greater than about 5 cycles as well as a method of feeding a canine or feline pet. Also provided is a gravy for a pet food comprised of a hydroxypropyl-substituted waxy cassava inhibited starch having less than about 2.5%, by weight of hydroxylpropyl substituents, in an amount effective to thicken said aqueous phase.
Type:
Application
Filed:
July 1, 2015
Publication date:
March 9, 2017
Applicant:
Corn Products Development, Inc.
Inventors:
DOUGLAS J. HANCHETT, CHRISTINA ODORISIO
Abstract: A food product composition containing a dairy ingredient and having an aqueous phase comprised of a waxy cassava acetyl-substituted inhibited starch in an amount effective to thicken said aqueous phase, such as a yogurt, is provided. A method of making such a food product is also provided.
Type:
Application
Filed:
July 1, 2015
Publication date:
January 5, 2017
Applicant:
CORN PRODUCTS DEVELOPMENT, INC.
Inventors:
DOUGLAS J. HANCHETT, CHRISTINA ODORISIO
Abstract: The present invention relates to physically modified sago starch which exhibits an increased onset of gelatinization temperature and controlled viscosity development, yet retains significant hot and cold viscosity, the process of making such starch, and the use thereof. Such starches are useful in a variety of products, particularly as viscosifiers.
Abstract: A composition useful as an extender for egg whites in a baked foodstuff comprising a major amount of a non-waxy wheat starch and a minor amount of granular xanthan gum, said granular xanthan gum having a mean particle size greater than 40 micrometers is provided. Also provided is a method of replacing egg whites in a baked foodstuff comprising adding a major amount of a non-waxy wheat starch and a minor amount of granular xanthan gum, said granular xanthan gum having a mean particle size greater than 40 micrometers, to replace a portion of the egg whites in a baked foodstuff. A baked foodstuff comprised of egg whites, wherein at a portion of the egg whites are replaced with a major amount of a non-waxy wheat starch and a minor amount of granular xanthan gum, said granular xanthan gum having a mean particle size greater than 40 micrometers is also provided.
Abstract: The application relates to a process comprising: treating a wastewater stream in a membrane bioreactor, treating the effluent from the previous step in a cationic on exchanger, and treating the effluent from the previous step in a nanomembrane filter.
Abstract: The application pertains to a process comprising a) acidifying a carbohydrate to a pH below 2; b) heating the mixture from step a) to a temperature from about 60° C. to about 100° C.; c) adding a catalyst to the mixture from step b) over a time from about 10 minutes to about 200 minutes; d) heating the mixture from step c) to a temperature from about 121° C.! to about 140° C. and to a pressure of about 4.5 Kg/cm2 to about 5.3 Kg/cm2 over a time from about 15 minutes to about 90 minutes; and e) maintaining the mixture of step d) at a temperature from about 121° C. to about 140° C. and a pressure of about 4.5 Kg/cm2 to about 5.3 Kg/cm2 over a time from about 1 minute to about 300 minutes.
Type:
Application
Filed:
January 31, 2014
Publication date:
August 4, 2016
Applicant:
Corn Products Development, Inc.
Inventors:
Hongxin Jiang, Felipe Torres Diaz, Brad Carnish, Jose Angel Contreras, Juan Carlos Rico
Abstract: The present application relates to novel isomaltooligosaccharide (IMO) compositions containing isomaltulose, methods for preparing the same and uses thereof. Specifically, the IMO compositions according to the present application containing isomaltulose, which is a sugar component not contained in currently available isomaltooligosaccharide products, have a quality of sweetness and degree of sweetness differentiated from the existing isomaltooligosaccharide products and thus can be used as sweeteners for more various applications.
Abstract: The present application is related to starches that exhibit delayed gelling. In one embodiment, the application is related to compositions of a degraded gelling starch having a stabilizing group. A delayed gelling starch comprises a starch base material and a stabilization agent. Food products may comprise the delayed gelling starch.
Type:
Grant
Filed:
March 6, 2013
Date of Patent:
May 31, 2016
Assignee:
Corn Products Development, Inc.
Inventors:
Ralph Trksak, Judith M Vaz, Erhan M Yildiz, Matthew Joseph Yurgec
Abstract: The application relates to a starch comprising greater than 70% by weight of total dietary fiber as determined by the AOAC 991.43 test method and wherein the starch has not been chemically modified.
Type:
Grant
Filed:
September 18, 2013
Date of Patent:
April 12, 2016
Assignee:
Corn Products Development, Inc.
Inventors:
Baljit Ghotra, Robert A. Skorge, Marc D. Gunderson, Barry J. Nagle, Vincent R. Green
Abstract: The present application relates to novel isomaltooligosaccharide (IMO) compositions containing isomaltulose, methods for preparing the same and uses thereof. Specifically, the IMO compositions according to the present application containing isomaltulose, which is a sugar component not contained in currently available isomaltooligosaccharide products, have a quality of sweetness and degree of sweetness differentiated from the existing isomaltooligosaccharide products and thus can be used as sweeteners for more various applications.
Abstract: The application relates to a process comprising: a) steeping high amylose corn kernels at a temperature from about 71° C. to about 93° C. for a time from about 24 hours to about 72 hours; b) subjecting the high-temperature steep corn kernels to conventional wet milling; c) recovering starch with a total dietary fiber (TDF) content from about 33% to about 45% (w/w); and d) wherein the recovered starch has not been chemically modified.
Type:
Grant
Filed:
September 24, 2012
Date of Patent:
March 15, 2016
Assignee:
Corn Products Development, Inc
Inventors:
Baljit Ghotra, Robert A. Skorge, Marc D. Gunderson, Barry J. Nagle, Vincent R. Green
Abstract: The application relates to a process comprising retorting a food product comprising thermally inhibited flour for a time from about 15 minutes to about 80 minutes to achieve a F0 value of at least 10.
Abstract: This invention pertains to low swelling starches and their use as food texture modifiers. The invention further pertains to the method of using low swelling starches as fat substitutes in foods. The low swelling starches provide opacity, mouth-coating, and creaminess to foods.
Type:
Application
Filed:
April 2, 2015
Publication date:
July 23, 2015
Applicant:
CORN PRODUCTS DEVELOPMENT, INC.
Inventors:
Erhan Yildiz, Ralph Trksak, Yi Yang, Ron Pagoa
Abstract: The application relates to an agent containing bound octenyl succinic anhydride groups made via the reaction of octenyl succinic anhydride onto a dispersed waxy starch, which provides significant improvements in paper porosity reduction, when added at a low level to a commodity surface starch dispersion and used to surface size paper.
Abstract: The present invention relates to a starch composition with high total dietary fiber (TDF) that retains its TDF upon processing. In particular, over 50% of such fiber is retained upon extrusion processing. Such starch is useful in the manufacture of high fiber food products, including extruded products such as breakfast cereals and snacks.
Type:
Grant
Filed:
February 22, 2007
Date of Patent:
February 17, 2015
Assignee:
Corn Products Development Inc.
Inventors:
Monika Okoniewska, Ian L. Brown, Wolfgang Bindzus, Ralph M. Trksak
Abstract: The application relates to a composition comprising from about 2% (w/w) to about 4% (w/w) alkenyl succinic anhydride substituted starch, from about 3% (w/w) to about 8% (w/w) heat-moisture treated wheat flour, from about 5% (w/w) to about 7% (w/w) vegetable oil, and from about 78% (w/w) to about 87% (w/w) of other conventional baking ingredients.
Type:
Application
Filed:
August 1, 2013
Publication date:
February 5, 2015
Applicant:
CORN PRODUCTS DEVELOPMENT, INC.
Inventors:
Tanuj Motwani, Dilek Uzunalioglu, Alicia Martin, Himanshu Shah
Abstract: The application relates to an encapsulated composition comprising from about 40% (w/w) to about 90% (w/w) of the encapsulating composition comprising from about 14% (w/w) to about 90% (w/w) whey protein isolate with a special ionic profile, from about 5% (w/w) to about 80% (w/w) of one or more low molecular weight carbohydrates, and from about 3% (w/w) to about 15% (w/w) antioxidant; and encapsulating from about 10% (w/w) to about 60% (w/w) polyunsaturated fatty acids.
Type:
Application
Filed:
July 29, 2013
Publication date:
January 29, 2015
Applicant:
Corn Products Development, Inc.
Inventors:
Amir Malaki Nik, Jason Zhixin Li, Joseph M. Light, Mei Yin Wang
Abstract: The application relates to a composition comprising from about 10% (w/w) to about 40% (w/w) pregelatinized waxy potato starch, pregelatinized waxy cassava starch, or any mixture thereof; from about 10% (w/w) to about 20% (w/w) gum; and from about 40% (w/w) to about 70% (w/w) dispersant.
Type:
Application
Filed:
July 22, 2013
Publication date:
January 22, 2015
Applicant:
CORN PRODUCTS DEVELOPMENT, INC.
Inventors:
Robert A. Skorge, Bernard C. Sekula, Sean Maloney, Paul Staniszewski