Abstract: An inhibited non-pregelatinized granular starch suitable for use as a food ingredient in substitution for a chemically modified starch may be prepared by heating a non-pregelatinized granular starch in an alcoholic medium in the presence of a base and/or a salt. Steam treatment may be used to enhance the extent of inhibition.
Abstract: The disclosure provides an improved process for making flour-based food products that have a final moisture content of less than 3%. In particular, the process comprises preparing uncooked dough from at least flour, starch, and water, heat-pressing the uncooked dough to form a heat-pressed dough sheet, and cooking the hot-pressed dough sheet to form a food product that has a final moisture content of less than about 3%. Advantageously, the food products can maintain a light, bubbly, and crisp texture with rapid mouthmelt.
Type:
Grant
Filed:
April 10, 2015
Date of Patent:
April 5, 2022
Assignee:
Tate & Lyle Ingredients Americas LLC
Inventors:
Sanjiv H. Avashia, Melissa Kirby Riddell
Abstract: An inhibited non-pregelatinized granular starch suitable for use as a food ingredient in substitution for a chemically modified starch may be prepared by heating a non-pregelatinized granular starch in an alcoholic medium in the presence of a base and/or a salt. Steam treatment may be used to enhance the extent of inhibition.
Abstract: The present disclosure relates to inhibited waxy starches and methods for using them. One aspect of the disclosure is an inhibited waxy starch based on maize, wheat, or tapioca having an amylopectin content in the range of 90-100%; and a sedimentation volume in the range of 10-50 mL/g; in which the amylopectin fraction of the inhibited waxy starch based on maize, wheat, or tapioca has no more than 48.5% medium-length branches having a chain length from 13-24 (measured by a valley-to-valley method as described herein), and the starch is not pregelatinized. Methods of using the starch materials in food products are also described.
Type:
Grant
Filed:
December 15, 2017
Date of Patent:
September 28, 2021
Assignee:
Tate & Lyle Ingredients Americas LLC
Inventors:
Judith K. Whaley, Weichang Liu, Yuqing Zhou, Xian Chen, Leslie George Howarth, Mark Beltz
Abstract: The present invention relates to fermentable soluble fibers, such as soluble corn fiber (SCF), and its uses in increasing colonic bacteria populations, and edible compositions useful in increasing colonic bacteria populations.
Type:
Grant
Filed:
March 22, 2014
Date of Patent:
September 28, 2021
Assignee:
Tate & Lyle Ingredients Americas LLC
Inventors:
Connie Marie Weaver, Cindy H. Nakatsu, Patricia Williamson, Andrew Joseph Hoffman, Lisa Marie Sanders
Abstract: The present invention relates to methods for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates, and the use of one or more of D-glucose, fiber and protein for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates.
Type:
Application
Filed:
August 27, 2020
Publication date:
April 15, 2021
Applicant:
Tate & Lyle Ingredients Americas LLC
Inventors:
Patricia S. Williamson, Ryan D. Woodyer
Abstract: The present invention relates to methods for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates, and the use of one or more of D-glucose, fiber and protein for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates.
Type:
Grant
Filed:
September 21, 2016
Date of Patent:
March 2, 2021
Assignee:
Tate & Lyle Ingredients Americas LLC
Inventors:
Patricia S. Williamson, Ryan D. Woodyer
Abstract: A low or zero calorie sweetener composition with sweetness synergy, providing a reduction in off-taste and a desirable temporal profile. The sweetener composition is suitable for use as a substitute for high calorie sugars. The sweetener composition is for use in food and beverage products, pharmaceutical products, nutritional product and cosmetic products.
Type:
Application
Filed:
November 9, 2020
Publication date:
February 25, 2021
Applicant:
Tate & Lyle Ingredients Americas LLC
Inventors:
Ryan D. Woodyer, Jason C. Cohen, John R. Bridges, Michael D. Harrison, Yuqing Zhou
Abstract: A sweetener composition comprising: at least one sweetener; at least one anti-foaming agent; and at least one flavour enhancer, wherein the flavour enhancer is: at least one high potency sweetener that contains hydrophilic and hydrophobic structural moieties; and used in an amount below its sweetness threshold.
Type:
Grant
Filed:
July 31, 2014
Date of Patent:
August 4, 2020
Assignee:
Tate & Lyle Ingredients Americas LLC
Inventors:
Joshua Nehemiah Fletcher, Jason C. Cohen, Adrienne Stucky Pohrte
Abstract: The present invention relates to the use of sweet steviol glycoside compounds, particularly rebaudioside B, in sweetening compositions. Sweetening compositions comprising selected amounts of rebaudioside B have been shown to possess favorable flavor profiles when compared to other high intensity sweetener compounds and are useful in the preparation of consumables.
Type:
Application
Filed:
January 29, 2020
Publication date:
July 30, 2020
Applicant:
Tate & Lyle Ingredients Americas LLC
Inventors:
John R. Bridges, Alfred Carlson, Penelope A. Patton, Joshua N. Fletcher
Abstract: The present invention relates to the use of sweet steviol glycoside compounds, particularly rebaudioside B, in sweetening compositions. Sweetening compositions comprising selected amounts of rebaudioside B have been shown to possess favorable flavor profiles when compared to other high intensity sweetener compounds and are useful in the preparation of consumables.
Type:
Grant
Filed:
June 6, 2016
Date of Patent:
March 10, 2020
Assignee:
TATE & LYLE INGREDIENTS AMERICAS LLC
Inventors:
John R. Bridges, Alfred Carlson, Penelope A. Patton
Abstract: An inhibited non-pregelatinized granular starch suitable for use as a food ingredient in substitution for a chemically modified starch may be prepared by heating a non-pregelatinized granular starch in an alcoholic medium in the presence of a base and/or a salt. Steam treatment may be used to enhance the extent of inhibition.
Abstract: An inhibited non-pregelatinized granular starch suitable for use as a food ingredient in substitution for a chemically modified starch may be prepared by heating a non-pregelatinized granular starch in an alcoholic medium in the presence of a base and/or a salt. Steam treatment may be used to enhance the extent of inhibition.
Abstract: The present invention relates to methods for modifying or enhancing a flavor of a food or beverage product, and to flavored food and beverage products With a modified or enhanced flavor.
Abstract: Processes for the preparation of glycosylated steviol glycoside compositions useful sweeteners and flavor modifiers in food and beverage products and the like are improved by the use of basic conditions before, during and/or after an enzyme-catalyzed glycosylation of a steviol glycoside composition.
Type:
Application
Filed:
June 5, 2017
Publication date:
October 3, 2019
Applicant:
Tate & Lyle Ingredients Americas LLC
Inventors:
Joshua Fletcher, Ryan Woodyer, Mikhail Gololobov, Ryan Gross, John Smythe, Salma Siraj, Xian Chen, James Gaddy
Abstract: Tri- and tetra-saccharides are used in foods, beverages and other consumable products to mask or reduce the unpleasant taste of certain components also present in such products, such as the bitter taste of certain high intensity sweeteners. The organoleptic qualities of the products are thereby improved. In particular, melezitose, maltotriose and maltotetraose effectively reduce the bitterness of consumable products containing steviol glycosides such as rebaudioside A.
Type:
Application
Filed:
August 31, 2017
Publication date:
August 8, 2019
Applicant:
Tate & Lyle Ingredients Americas LLC
Inventors:
Mikhail Gololobov, Joshua Fletcher, John Smythe, Ryan D. Woodyer
Abstract: A protein comprising a polypeptide sequence having at least 70% sequence identity to SEQ ID NO: 6, SEQ ID NO: 2 or SEQ ID NO: 4. The protein has ketose 3-epimerase activity.
Type:
Application
Filed:
March 29, 2019
Publication date:
July 18, 2019
Applicant:
Tate & Lyle Ingredients Americas LLC
Inventors:
Ryan David Woodyer, Richard W. Armentrout
Abstract: The present invention relates specifically to starch products and starch compositions useful for thickening aqueous liquids, for example, for use by people suffering from dysphagia. In one aspect, the invention provides a pregelatinized, hydroxypropylated starch, having a level of hydroxypropylation in the range of about 1% to about 10%; an RVA viscosity in the range of about 400 cP to about 3500 cP; wherein the pregelatinized, hydroxypropylated starch is readily dispersible in milk. Another aspect provides a provides a pregelatinized, hydroxypropylated starch, having a level of hydroxypropylation in the range of about 1% to about 10%; and an RVA viscosity in the range of about 400 cP to about 3500 cP; and less than about 80%> of the surface protein of the corresponding native starch.
Type:
Grant
Filed:
May 27, 2015
Date of Patent:
July 9, 2019
Assignee:
Tate & Lyle Ingredients Americas LLC
Inventors:
Christopher C. Kerwood, Marshall Hull, William Skelding, Marvin V. Wiederhold