Abstract: This invention relates to a composition comprising physically modified, partially pregelatinized starch, which is useful as a multi-functional excipient for solid dosage forms, a method of making such composition, and solid dosage forms prepared using the composition. Such composition is characterized by a predominance of particles having both birefringent and non-birefringent portions, a sedimentation volume of between 1.5 and 9 ml/g, and a cold water solubility of between 1 and 8%. This free-flowing starch may have an average particle size greater than 30 ?m, and a moisture content of between 5 and 12% by weight. The 500 mg placebo tablet prepared from such composition at 13 kN using a manual tablet press equipped with a 1.11 cm ( 7/16?) standard concave punches has a crushing strength of at least 160 Newtons, and a disintegration time of no more than 10 minutes.

Abstract: This invention provides hybrid maize plant designated A7610. This invention further provides hybrid seed of A7610, hybrid plants produced from such seed, and variants, mutants, and trivial modifications to hybrid A7610, as well as methods of using the hybrid and products produced from the hybrid.

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 retorting a food product comprising heat-moisture treated flour for a time from about 15 minutes to about 80 minutes to achieve a F0 value of at least 10.

Abstract: This invention provides hybrid maize plant designated S2338. This invention further provides hybrid seed of S2338, hybrid plants produced from such seed, and variants, mutants, and trivial modifications to hybrid S2338, as well as methods of using the hybrid and products produced from the hybrid.

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 type surface starch dispersion and used to surface size paper.

Abstract: The application relates to a composition comprising: from about 10 parts to about 40 parts of hydrol and from about 60 parts to about 90 parts of steepwater by volume.

Abstract: This invention is directed to a process for making a thermally inhibited polysaccharide by dehydrating a polysaccharide to substantially anhydrous or anhydrous conditions and thermally inhibiting the substantially anhydrous or anhydrous polysaccharide at a temperature of 100° C. or greater for a time sufficient to inhibit the polysaccharide in an oxygen enriched concentration of at least 6.5 moles/m3.

Abstract: A single phase preparation of free flowing, hydrophobic starches which comprises a starch treated with a siliconate and an acid in a single phase process, is described herein.

Abstract: The application relates to a starch comprising greater than 70% by weight of total dietary fiber as determined by the OAOC 991.43 test method and wherein the starch has not been chemically modified.

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.

Abstract: Described herein are methods for preparing isomaltooligosaccharides (“IMOs”) from a carbohydrate substrate and uses thereof. In the presence of a maltogenic enzyme and additional IMO precursors, an Aspergillus sp. invertase is capable of producing IMOs from a starch slurry. The ability of the invertase to function as a transglucosidase enzyme imparts a simultaneous mechanism for IMO saccharification.

Abstract: The present invention relates to starch-hydrocolloid complexes, their preparation and their use in foods. The complexes positively impact the foods into which they are incorporated to give longer-lasting and/or more potent satiety, thereby helping energy management. The invention further relates to the reduction of food intake and/or management of weight by increasing such satiety.

Abstract: The application relates to a composition comprising separately by weight from about 20% to about 70% of non-gelatinized starch, from about 5% to about 40% of rice flour, from about 5% to about 30% of high amylose corn starch, and from about 5% to about 40% of heat moisture treated or thermally inhibited flour or starch.

Abstract: The invention provides the addition of highly inhibited starch filler to gelatin-free films and soft capsules. The addition of the highly inhibited starch filler raises the solid levels during processing without substantially increasing the melt viscosity. The resultant films and capsules are transparent.

Abstract: This invention relates to thermally inhibited polysaccharides and improved processes of preparing them, wherein the improvement is dehydrating the polysaccharides under increased pressure and/or increased effective oxygen concentrations to produce compositions of improved organoleptic properties, including color, flavor and odor.

Abstract: The present application is related to a micronized starch with an average particle size of less than 5 ?m and a degree of polymerization greater than 100, wherein the micronized starch exhibits at least 20% of the crystallinity of the base granular starch.

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.

Abstract: Disclosed herein are methods for modifying carbohydrates using hydroxyl radicals. The hydroxyl radicals may be formed by the photolysis of peroxide in aqueous solution using UV light. Also disclosed are compositions and products comprising carbohydrates modified by the process.

Abstract: This invention is directed to a process for making a thermally inhibited polysaccharide by dehydrating a polysaccharide to substantially anhydrous or anhydrous conditions and thermally inhibiting the substantially anhydrous or anhydrous polysaccharide at a temperature of 100° C. or greater for a time sufficient to inhibit the polysaccharide in an oxygen enriched concentration of at least 6.5 moles/m3.