Patents by Inventor Eric A. Marion

Eric A. Marion has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Enzyme-resistant starch and method for its production
    Patent number: 7955439
    Abstract: A process for producing an enzyme-resistant starch uses an aqueous feed composition that comprises (i) starch that contains at least about 50% by weight amylose, (ii) water, and (iii) alcohol. The concentration of starch in the feed composition is between about 5% and about 50% by weight, and the pH of the feed composition is between about 3.5 and about 6.5. In a first heating step, the feed composition is heated to a temperature between about 130-170° C. for about 0.1-3.0 hours. The feed composition is cooled to a temperature between about 4-70° C. for about 0.1-6.0 hours. In a second heating step, the feed composition is heated to a temperature between about 110-150° C. for about 0.1-10.0 hours. The starch is separated from the majority of the water and alcohol and is dried.
    Type: Grant
    Filed: May 27, 2010
    Date of Patent: June 7, 2011
    Assignee: Tate & Lyle Ingredients Americas LLC
    Inventors: Keith D. Stanley, Ethel D. Stanley, legal representative, Patricia A. Richmond, Walter C. Yackel, Donald W. Harris, Thomas A. Eilers, Eric A. Marion
  • Enzyme-Resistant Starch and Method for Its Production
    Publication number: 20100252031
    Abstract: A process for producing an enzyme-resistant starch uses an aqueous feed composition that comprises (i) starch that contains at least about 50% by weight amylose, (ii) water, and (iii) alcohol. The concentration of starch in the feed composition is between about 5% and about 50% by weight, and the pH of the feed composition is between about 3.5 and about 6.5. In a first heating step, the feed composition is heated to a temperature between about 130-170° C. for about 0.1-3.0 hours. The feed composition is cooled to a temperature between about 4-70° C. for about 0.1-6.0 hours. In a second heating step, the feed composition is heated to a temperature between about 110-150° C. for about 0.1-10.0 hours. The starch is separated from the majority of the water and alcohol and is dried.
    Type: Application
    Filed: May 27, 2010
    Publication date: October 7, 2010
    Inventors: Keith D. Stanley, Ethel D. Stanley, Patricia A. Richmond, Walter C. Yackel, Donald W. Harris, Thomas A. Eilers, Eric A. Marion
  • Enzyme-resistant starch and method for its production
    Patent number: 7754017
    Abstract: A process for producing an enzyme-resistant starch uses an aqueous feed composition that comprises (i) starch that contains at least about 50% by weight amylose, (ii) water, and (iii) alcohol. The concentration of starch in the feed composition is between about 5% and about 50% by weight, and the pH of the feed composition is between about 3.5 and about 6.5. In a first heating step, the feed composition is heated to a temperature between about 130-170° C. for about 0.1-3.0 hours. The feed composition is cooled to a temperature between about 4-70° C. for about 0.1-6.0 hours. In a second heating step, the feed composition is heated to a temperature between about 110-150° C. for about 0.1-10.0 hours. The starch is separated from the majority of the water and alcohol and is dried.
    Type: Grant
    Filed: October 17, 2006
    Date of Patent: July 13, 2010
    Assignee: Tate & Lyle Ingredients Americas, Inc.
    Inventors: Keith D. Stanley, Ethel D. Stanley, legal representative, Patricia A. Richmond, Walter C. Yackel, Donald W. Harris, Thomas A. Eilers, Eric A. Marion
  • Production of Resistant Starch Product
    Publication number: 20080286410
    Abstract: A process for producing a starch comprises treating a feed starch that comprises amylopectin with glucanotransferase to produce a chain-extended starch, treating the chain-extended starch with a debranching enzyme to produce a starch product that comprises amylose fragments, crystallizing at least part of the starch product, heating the starch product in the presence of moisture, treating the starch product with alpha-amylase, and washing the starch product to remove at least some non-crystallized starch. The product of this process has a relatively high total dietary fiber content.
    Type: Application
    Filed: January 8, 2008
    Publication date: November 20, 2008
    Inventors: Patricia A. Richmond, Eric A. Marion, Thomas Eilers, Annette Evans, Xian-Zhong Han, Shakeel Ahmed, Donald W. Harris
  • Enzyme-resistant starch and method for its production
    Patent number: 7189288
    Abstract: A process for producing an enzyme-resistant starch uses an aqueous feed composition that comprises (i) starch that contains at least about 50% by weight amylose, (ii) water, and (iii) alcohol. The concentration of starch in the feed composition is between about 5% and about 50% by weight, and the pH of the feed composition is between about 3.5 and about 6.5. In a first heating step, the feed composition is heated to a temperature between about 130–170° C. for about 0.1–3.0 hours. The feed composition is cooled to a temperature between about 4–70° C. for about 0.1–6.0 hours. In a second heating step, the feed composition is heated to a temperature between about 110–150° C. for about 0.1–10.0 hours. The starch is separated from the majority of the water and alcohol and is dried.
    Type: Grant
    Filed: October 8, 2004
    Date of Patent: March 13, 2007
    Assignee: Tate & Lyle Ingredients Americas, Inc.
    Inventors: Ethel D. Stanley, legal representative, Patricia A. Richmond, Walter C. Yackel, Donald W. Harris, Thomas A. Eilers, Eric A. Marion, Keith D. Stanley, deceased