Abstract: The present invention relates to thermally inhibited starch and starchy flours produced by heat treatment of native starch that is pre-dried where necessary to a dry matter content of more than or equal to 95% by weight, preferably 98% by weight, particularly preferably 99% by weight, wherein said starch, pre-dried where necessary, is treated in the presence of at least 0.1% by volume of oxygen at a product temperature in excess of 100° C. in a vibrating spiral conveyor.

Abstract: The present invention relates to thermally inhibited starch and starchy flours produced by heat treatment of native starch that is pre-dried where necessary to a dry matter content of more than or equal to 95% by weight, preferably 98% by weight, particularly preferably 99% by weight, wherein said starch, pre-dried where necessary, is treated in the presence of at least 0.1% by volume of oxygen at a product temperature in excess of 100° C. in a vibrating spiral conveyor.

Abstract: A highly homogeneous starch-based glue composition is obtained by enzymatic modification of the starch with a branching enzyme which is supplied in an enzymatically modified starch with high long-term stability. The starch has a viscosity stability index SI of less than or equal to 1.3, calculated by the quotient of viscosity after 14 days and by viscosity after 2 hours after preparation of the starch. The starch is suitable for liquid storage, which is stable in the long-term, of a ready-to-use paste with a high bonding strength.

Abstract: A highly homogeneous starch-based glue composition is obtained by enzymatic modification of the starch with a branching enzyme which is supplied in an enzymatically modified starch with high long-term stability. The starch has a viscosity stability index SI of less than or equal to 1.3, calculated by the quotient of viscosity after 14 days and by viscosity after 2 hours after preparation of the starch. The starch is suitable for liquid storage, which is stable in the long-term, of a ready-to-use paste with a high bonding strength.

Abstract: A highly homogeneous starch-based glue composition is obtained by enzymatic modification of the starch with a branching enzyme which is supplied in an enzymatically modified starch with high long-term stability. The starch has a viscosity stability index SI of less than or equal to 1.3, calculated by the quotient of viscosity after 14 days and by viscosity after 2 hours after preparation of the starch. The starch is suitable for liquid storage, which is stable in the long-term, of a ready-to-use paste with a high bonding strength.

Abstract: The present invention relates to thermally inhibited starch and starchy flours produced by heat treatment of native starch that is pre-dried where necessary to a dry matter content of more than or equal to 95% by weight, preferably 98% by weight, particularly preferably 99% by weight, wherein said starch, pre-dried where necessary, is heat treated in the presence of at least 0.1 percent by volume of oxygen at a product temperature in excess of 100° C. in a vibrating spiral conveyor.

Abstract: A highly homogeneous starch-based glue composition is obtained by enzymatic modification of the starch with a branching enzyme which is supplied in an enzymatically modified starch with high long-term stability. The starch has a viscosity stability index SI of less than or equal to 1.3, calculated by the quotient of viscosity after 14 days and by viscosity after 2 hours after preparation of the starch. The starch is suitable for liquid storage, which is stable in the long-term, of a ready-to-use paste with a high bonding strength.

Abstract: A method produces starch or starch-containing products from starch-containing plant raw materials. The method is distinguished by the inclusion of an electric pulse method.

Abstract: The invention relates to starch, derived from amylopectin potatoes, which is preferably in a modified and/or derivatised form. Said starch is an especially advantages protective colloid for use in conducting emulsion polymerization reactions. The invention also relates to emulsion [co]polymerization methods and polymer dispersions produced thereby.

Abstract: A method of intensifying the pulpy or gritty texture of pulpy or gritty liquid to pasty foodstuffs by adding amylopectin potato starch, i.e. potato starch having an amylopectin content of at least 95%, preferably at least 98%. In this manner, an organoleptic improvement is achieved as compared to conventional potato starch as well as compared to waxy maize starch.

Abstract: The novel food product is based on, or contains, potatoes that are finished by deep-frying, frying or baking with the addition of fat and/or fat substitutes. The potato starch contained in the food product at least partially consists of a potato starch having a content of at least 95%, preferably at least 98%, of amylopectin. The food products are characterized by a fat and/or fat substitute content that is reduced by up to 30% as compared to conventional products of this type.

Abstract: Disclosed is the use of amylopectin potato starch obtained from potatoes whose amylose formation is inhibited through breeding, or through genetic engineering or other molecular biological processes, as starting material for a process for production of cyclodextrin from potato starch by reaction with cyclodextrin glycosyltransferase. This starch starting material combines the positive effects of natural amylopectin starch with those of potato starch and is distinguished, among other properties, through low lipid and protein content and therefore higher purity. The yield of cyclodextrins is surprisingly high. In this way cyclodextrin can be produced at much lower cost than previously and can therefore be used for the first time on a larger scale in technical processes.