Abstract: Pregelatinized granular starches and flours are thermally inhibited by dehydrating a starch to anhydrous or substantially anhydrous and then heat treating the dehydrated starch at a temperature and for a time sufficient to inhibit the starch. The starch may be pregelatinized prior to or after the thermal inhibition using methods known in the art which retain the granular integrity. Preferably, the pH of the starch or flour is raised to 7.0 or above prior to the thermal inhibition steps. The dehydration step may be carried out by directly heating the starch, by extracting the starch with a solvent, or by freeze drying the starch. Preferably protein and/or lipids are removed prior to or after the thermal inhibition.

Abstract: A fat-like carbohydrate, containing 12 to 100%, by weight, short chain amylose, wherein the fat-like carbohydrate is used in foods in an amount effective to function as a replacement for up to 100%, by weight, of one or more fat(s) contained in foods. The short chain amylose may be prepared by the enzymatic debranching of starch, employing an enzyme which specifically degrades the alpha-1,6-D-glucosidic-linkages of the starch molecule. A method of replacing up to 100% of one or more fat(s) contained in foods, wherein the food containing the enzymatically debranched starch exhibits functional and organoleptic qualities equivalent to those of the food containing conventional amounts of fat. Also provided are foods containing the short chain amylose materials in place of fat, cream, oil, oil-in-water and water-in-oil emulsions and other lipids which are conventional components of the foods.

Abstract: Aldehyde cationic derivatives of galactose containing polysaccharides which are obtained by oxidizing galactose containing polysaccharides with the enzyme galactose oxidase. The enzyme oxidized products have an aldehyde function at a specific position of the polysaccharide, i.e., the C.sub.6 position, of the galactose unit, and the cationic derivatives thereof have unexpected and significantly improved properties when used as paper strength additives.

Abstract: Thermally-inhibited starches and flours are used in conventional water-based adhesives such as corrugating, cigarette, remoistenable, kraft adhesives. The starches or flours are thermally-inhibited by dehydrating the starch to anhydrous or substantially anhydrous and then heat-treating the starch or flour for a time and at a temperature sufficient to inhibit the starch and improve its viscosity stability. The starch or flour may be thermally or non-thermally dehydrated (e.g., by alcohol extraction or freeze-drying). Preferably, the pH of the starch is adjusted to at least a neutral pH prior to the dehydration.

Abstract: A method for adhering seasoning to a food product comprising the steps of:a) coating the food product with a solution containing an effective amount of an amylase treated starch;b) adhering thereon at least one seasoning, flavorant, or colorant; andc) drying the resultant food product;the amylase treated starch having been prepared by steam cooking starch, and enzymatically hydrolyzing said cooked starch with amylase in an amount and for a sufficient time to achieve a funnel viscosity (measured at 19% solids using a standard funnel) of 7 to 80 seconds, and a dextrose equivalent (DE) of 2 to 40.

Abstract: A formulated starch-containing food product characterized by improved mouth-feel and texture is prepared from a mixture of non-starch ingredients together with a beta-amylase or glucoamylase treated waxy starch which has been prepared by a process which comprises steam cooking a starch slurry at a temperature of 120.degree. to 170.degree. C. to completely gelatinize the waxy starch; enzymatically hydrolyzing the gelatinized starch with beta-amylase or glucoamylase until up to about 60% by weight of the starch has been degraded to maltose or glucose; terminating the enzyme degradation by deactivating the enzyme and recovering the starch by spray drying.

Abstract: Aldehyde cationic derivatives of galactose containing polysaccharides which are obtained by oxidizing galactose containing polysaccharides with the enzyme galactose oxidase. The enzyme oxidized products have an aldehyde function at a specific position of the polysaccharide, i.e., the C.sub.6 position, of the galactose unit, and the cationic derivatives thereof have unexpected and significantly improved properties when used as paper strength additives.

Abstract: Emulsion-containing cosmetic compositions, wherein the emulsion comprises an aqueous dispersion of 15 to 40% solids, by weight, of an enzymatically degraded starch, which starch has been debranched by treatment with an alpha-1,6-D-glucanohydrolase to yield up to 100%, by weight, short chain amylose, are provided herein. Also provided are oil-free cosmetic compositions and cosmetic stick compositions, comprising 1 to 16% enzymatically debranched starch; 2 to 35% water; 35 to 90% hydrophobic base, selected from the group consisting of oil, wax and fat, and 5 to 20% emulsifier(s), with the balance of the compositions comprising one or more adjuncts selected from dye(s), fragrance(s), flavor(s), sunscreen agent(s), opacifier(s), and filler(s). Also provided is a method for formulating a cosmetic stick composition.

Abstract: A method to increase the fiber content of extruded foods by the addition of resistant starch to starting dough mixes for extruded food products which increases the total dietary fiber of the extruded food product, and also increases expansion and improves the texture of the extruded food over compositions that do not contain the resistant starch and over compositions that are fortified with other forms of dietary fiber, such as oat bran or wheat bran.

Abstract: A process for preparing a tablet excipient, comprising the steps:(a) enzymatically treating a starch containing greater than 90% amylopectin with an alpha-1,6-D-glucanohydrolase to debranch the starch and yield a mixture comprising a starch component selected from the group consisting of amylopectin, partially debranched amylopectin, and a combination thereof, and at least 20%, by weight, of a short chain amylose of from about 5 to 65 anhydroglucose units linked by alpha-1,4-D-glucoside bonds; and(b) drying the starch mixture,wherein the starch mixture is characterized by sufficient compressibility for use as an excipient, a binder, a binder-disintegrant, a binder-diluent, a filler or diluent, a moisture absorbent, a glidant, lubricant or flow agent, a surface gloss or hardness agent, or a combination thereof, in tablets.

Abstract: This resistant starch product is characterized by a specific melting endotherm over a temperature range of 95.degree.-140.degree. C. with a peak in the range of about 115.degree.-135.degree. C. The product is obtained by gelatinizing and then debranching amylose or a high amylose starch with pullulanase or isoamylase.

Abstract: The present invention provides foods containing soluble high amylose starch selected from: (i) spray-dried, non-granular starch, characterized in that the starch is substantially non-crystalline, substantially nonretrograded, and fully predispersed; (ii) spray-dried, uniformly gelatinized starch in the form of granular indented spheres, with at least a majority of the granules being whole and unbroken, the starch granules being in the form of loosely-bound agglomerates or individual granules; (iii) enzymatically debranched gelatinized starch, comprising at least 40% amylose; and (iv) mixtures thereof.The foods prepared with soluble high amylose starch are characterized by one or more of the following beneficial properties: stronger gels, improved appearance, improved adhesion, air-, oil- and/or water-impermeable surfaces; and improved textures.

Abstract: A process to increase the amount of resistant starch in a starch product to at least about 15% resistant starch using a high amylose starch, such as HYLON V or HYLON VII, as the starting starch, consists essentially of the steps of gelatinizing a starch slurry, enzymatically debranching the starch, and isolating the starch product by extrusion or drying. A further increase is obtained by the addition of an inorganic salt to the debranched starch before isolation.

Abstract: This invention provides a method for opacifying a reduced-fat food, employing a partially or fully debranched starch. This starch is prepared by enzymatic hydrolysis of the alpha-1,6-D-glucosidic bonds of the starch, employing an endo-alpha-1,6-D-glucanohydrolase, such as pullulanase or isoamylase.

Abstract: Modified starches useful for emulsifying industrial products, especially foods and beverages containing flavor oils, are prepared by enzymatic degradation of the 1,4-alpha-D-glucosidic linkages from the non-reducing ends of a starch molecule, preferably employing beta-amylase, which may be carried out before or after the preparation of a starch derivative containing a hydrophobic group or both hydrophilic and hydrophobic substituent groups. The enzymatic degradation provides a starch emulsifier whose emulsions are characterized by improved shelf stability, which emulsifier may be used as a replacement for gum arabic and in other industrial applications.

Abstract: This invention provides a process for preparing a stable, opaque cloud in a fluid which employs partially debranched starch. This starch is prepared by enzymatic hydrolysis of the alpha-1,6-D-glucosidic bonds of the starch to form a composition comprising amylopectin, partially debranched amylopectin and up to 65%, by weight, short chain amylose. This invention also provides starches that are useful for forming a stable, opaque cloud in a fluid and a method for preparing these starches, employing an endo-alpha-1,6-D-glucanohydrolase, such as pullulanase or isoamylase.

Abstract: Modified starches useful for emulsifying industrial products, especially foods and beverages containing flavor oils, are prepared by enzymatic degradation of the 1,4-alpha-D-glucosidic linkages from the non-reducing ends of a starch molecule, preferably employing beta-amylase, which may be carried out before or after the preparation of a starch derivative containing a hydrophobic group or both hydrophilic and hydrophobic substituent groups. The enzymatic degradation provides a starch emulsifier whose emulsions are characterized by improved shelf stability, which emulsifier may be used as a replacement for gum arabic and in other industrial applications.

Abstract: This invention provides partially debranched starch, prepared by enzymatic hydrolysis of the alpha-1,6-D-glucosidic bonds of the starch, comprising amylopectin, partially debranched amylopectin and up to 80%, by weight, short chain amylose. This invention also provides a method for preparing this starch, employing an endo-alpha-1,6-D-glucanohydrolase. The starch of this invention is useful for lending a fat-like, lubricating texture to aqueous dispersions, forming stable opaque clouds, forming thermoreversible gels, high strength gels and water-resistant films, and for thickening and bonding.

Abstract: The present invention provides an imitation oriental noodle consisting essentially of starch and water, wherein the mung bean starch present in the noodles is replaced with at least about 30% by weight of a crosslinked potato starch having a sediment volume of 2-16 ml or a crosslinked sweet potato starch having a sediment volume of 2-4 ml, the noodle containing the crosslinked potato or sweet potato starch replacement being comparable to the noodle containing 100% mung bean starch. For 100% replacement crosslinked potato starches having a sediment volume of 3-11 are preferred.

Abstract: The caseinates which provide imitation cheeses with desirable texture, melt and oil emulsification characteristics are replaced in whole, or in part, by pregelatinized debranched starches which have been enzymatically prepared by hydrolyzing all, or part, of the alpha-1,6-D-glycosidic bonds of branched starch molecules (amylpectin). The debranched starches may be derivatized, converted or crosslinked, or blended with other selected starches in imitation cheeses.