Patents by Inventor James P. Zallie
James P. Zallie 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).
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Publication number: 20020051841Abstract: Soluble bulking agents for replacing up to 100% of the sucrose or other soluble, simple carbohydrates in edible formulations are provided. The bulking agents are substantially non-digestible and have an average molecular weight range of 500 to 50,000. Also provided are edible formulations containing these bulking agents and processes for preparing these bulking agents, preferably by enzymatically depolymerizing naturally-occurring, heteropolysaccha-rides such as pectin, tamarind seed gum, guar gun, locust bean (carob seed) gum, konjac gum, xanthan gum, alginates, agar or other food gums to yield a mixture of heteropolysaccharide fragments having an average DP of 3 to 75, preferably 3 to 30. The process employs one or more enzymes such as 1,4-beta-D-Mannarmannohydrolyase, or 1,6-alpha-D-Galactosidase for degrading 1,4-beta-D-linked mannose-containing heteropolysaccharides (e.g.Type: ApplicationFiled: July 19, 2001Publication date: May 2, 2002Applicant: National Starch and Chemical Investment Holding CorporationInventors: Chung-Wai Chiu, Matthew J. Henley, James P. Zallie, Roger Jeffcoat
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Patent number: 6299924Abstract: Soluble bulking agents for replacing up to 100% of the sucrose or other soluble, simple carbohydrates in edible formulations are provided. The bulking agents are substantially non-digestible and have an average molecular weight range of 500 to 50,000. Also provided are edible formulations containing these bulking agents and processes for preparing these bulking agents, preferably by enzymatically depolymerizing naturally-occurring, heteropolysaccha-rides such as pectin, tamarind seed gum, guar gum, locust bean (carob seed) gum, konjac gum, xanthan gum, alginates, agar or other food gums to yield a mixture of heteropolysaccharide fragments having an average DP of 3 to 75, preferably 3 to 30. The process employs one or more enzymes such as 1,4-beta-D-Mannanmannohydrolyase, or 1,6-alpha-D-Galactosidase for degrading 1,4-beta-D-linked mannose-containing heteropolysaccharides (e.g.Type: GrantFiled: June 24, 1998Date of Patent: October 9, 2001Assignee: National Starch and Chemical Investment Holding CorporationInventors: Chung-Wai Chiu, Matthew J. Henley, James P. Zallie, Roger Jeffcoat
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Patent number: 6287621Abstract: The present invention provides a method for preparing a dry, sweetened, extruded, ready to eat flaked or puffed cereal. Cereal flours, sweeteners such as sugars and/or syrups, and other cereal ingredients are formulated with added water and about 4-28%, preferably 5-15% of selected pregelatinized spray-dried starches having an amylose content of at least about 70% or up to 25% of a preextruded fully dispersed high amylose flour having an amylose content of at least about 70%. The pregelatinized high amylose starch may be unmodified or converted and in granular or non-granular form. The cereal is extruded at a temperature of about 120-160° C. and a pressure of about 100 to 500 psi.Type: GrantFiled: October 17, 1996Date of Patent: September 11, 2001Assignee: National Starch and Chemical Investment Holding CorporationInventors: Norman L. Lacourse, Paul A. Altieri, James P. Zallie
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Patent number: 5904940Abstract: The present invention is directed to a thermally inhibited, subsequently enzymatically hydrolyzed, ungelatinized, granular starch or flour and the process of making such starch or flour. Such starch or flour is useful as an ingredient in food products, particularly fruit- or vegetable-based products.Type: GrantFiled: August 21, 1997Date of Patent: May 18, 1999Assignee: National Starch and Chemical Investment Holding CorporationInventors: Jamie L. Senkeleski, James P. Zallie, Peter J. Hendrikx
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Patent number: 5904941Abstract: The present invention is directed to a viscosifier prepared by enzymatically hydrolyzing a ungelatinized, granular starch or flour. Such starch or flour is useful as an ingredient in food products, particularly fruit- or vegetable-based products, as a viscosifier and may be used to replace pectin or tomato solids.Type: GrantFiled: August 21, 1997Date of Patent: May 18, 1999Assignee: National Starch and Chemical Investment Holding CorporationInventors: Zu-Feng Xu, Jamie L. Senkeleski, James P. Zallie, Peter J. Hendrikx
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Patent number: 5830884Abstract: Thermally-inhibited starches and flours are used in pharmaceutical products as a diluent, filler, carrier, binder, disintegrant, coating, thickener, moisture sink, and the like. The starches and flours are inhibited by dehydrating the starch or flour to substantially anhydrous or anhydrous and then heat treating the anhydrous or substantially anhydrous starch or flour for a time and at a temperature sufficient to inhibit the starch or flour. The dehydration can be carried out by heating the starch or flour, by extracting the starch or flour with a solvent, or by freeze drying. Preferably, the pH is adjusted to a neutral pH or above prior to the dehydration and heat treatment.Type: GrantFiled: January 31, 1996Date of Patent: November 3, 1998Assignee: National Starch and Chemical Investment Holding CorporationInventors: James J. Kasica, David J. Thomas, James P. Zallie
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Patent number: 5811148Abstract: Soluble bulking agents for replacing up to 100% of the sucrose or other soluble, simple carbohydrates in edible formulations are provided. The bulking agents are substantially non-digestible and have an average molecular weight range of 500 to 50,000. Also provided are edible formulations containing these bulking agents and processes for preparing these bulking agents, preferably by enzymatically depolymerizing naturally-occurring, heteropolysaccha-rides such as pectin, guar gum, locust bean (carob seed) gum, konjac gum, xanthan gum, alginates, agar or other food gums to yield a mixture of heteropolysaccharide fragments having an average DP of 3 to 75, preferably 3 to 30. The process employs one or more enzymes such as 1,4-beta-D-Mannanmannohydrolyase, or 1,6-alpha-D-Galactosidase for degrading 1,4-beta-D-linked mannose-containing heteropolysaccharides (e.g.Type: GrantFiled: February 7, 1996Date of Patent: September 22, 1998Assignee: National Starch and Chemical Investment Holding CorporationInventors: Chung-Wai Chiu, Matthew J. Henley, James P. Zallie, Roger Jeffcoat
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Patent number: 5512311Abstract: A non-gelling starch derivative is suitable for use as a lipid mimetic in food. In aqueous dispersions of 1-50%, by weight, the starch derivative does not gel and has a fatty or oily mouthfeel throughout the temperature range from 0.degree. to 100.degree. C. The starch derivative may be prepared from dextrins, various converted starches and substantially non-crosslinked base starches. Preferred materials are hydroxypropyl starch ether derivatives having a d.s. of 0.15 to 0.70.Type: GrantFiled: November 1, 1994Date of Patent: April 30, 1996Assignee: National Starch and Chemical Investment Holding CorporationInventors: Teresa A. Capitani, Peter Trzasko, James P. Zallie, William R. Mason
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Patent number: 5480669Abstract: 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.Type: GrantFiled: March 24, 1994Date of Patent: January 2, 1996Assignee: National Starch and Chemical Investment Holding CorporationInventors: James P. Zallie, Paul A. Altieri, Chung-Wai Chiu, Matthew Henley
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Patent number: 5350593Abstract: Dietary fiber are derived from the tapioca pulp fiber that is a by-product of tapioca starch milling operations. The tapioca fiber may be refined through an enzymatic destarching step to provide a fiber comprising at least 70% total dietary fiber, of which at least 12% is soluble dietary fiber. The fiber may be further refined by bleaching. Acceptable foods may be prepared comprising unrefined or refined tapioca fiber.Type: GrantFiled: November 23, 1993Date of Patent: September 27, 1994Assignee: National Starch and Chemical Investment Holding CorporationInventors: Norman L. LaCourse, Karen Chicalo, James P. Zallie, Paul A. Altieri
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Patent number: 4948615Abstract: A process for the extrusion of gelled products, such as jelly gum confectionaries, in a cooker of former extruder uses unique spray-dried pregelatinized high amylose starches alone or in blends with selected starches to provide extrudates which quickly set and form gels. The products typically contain about 10-18% of the starch (on a dry solids basis), about 70-90% of a sweetener, up to 20% water, and up to 20% of conventional confectionary or pharmaceutical ingredients. The mixture may be heated to about 93.degree. C. (200.degree.-240.degree. F.) prior to extrusion to provide a flowable mixture. The spray-dried, pregelatinized high amylose starches (unmodified or modified) are prepared by a simultaneous steam atomization and spray-drying by process which provides a pregelatinized granular starch or a continuous coupled jet-cooking and spray-drying process which provides a pregelatinized dispersed starch which is substantially non-crystalline and substantially non-retrograded.Type: GrantFiled: March 27, 1989Date of Patent: August 14, 1990Assignee: National Starch and Chemical Investment Holding CorporationInventors: James P. Zallie, James J. Kasica, James Eden
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Patent number: 4937091Abstract: 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.Type: GrantFiled: October 14, 1988Date of Patent: June 26, 1990Assignee: National Starch and Chemical Investment Holding CorporationInventors: James P. Zallie, Chung-Wai Chiu
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Patent number: 4886678Abstract: This invention provides a method for manufacture of jelly gum confections at lower temperatures utilizing conventional confectionery formulations containing starch which has been debranched by treatment with an endo-alpha-1,6-D-glucanohydrolase to provide lower hot viscosity and improved set time, processing conditions and gel quality. The method comprises the steps of blending the debranched starch with sweetener(s), water and other confectionery ingredients, heating the mixture to gelatinize the starch, and forming the confections. This invention also provides confections manufactured by this method.Type: GrantFiled: November 4, 1988Date of Patent: December 12, 1989Assignee: National Starch and Chemical CorporationInventors: Chung-Wai Chiu, James P. Zallie
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Patent number: 4874628Abstract: Pregelatinized high amylose starches are useful in processing cast jelly gum confectionaries. The starch has an amylose content of at least 40% and it may be used alone or in combination with a converted starch. The starch is pregelatinized by spray-drying using a novel continuous coupled jet-cooking/sray-drying process or simultaneous atomization/spray-drying process or by drum-drying after fully dispersing the starch. The confectionary can be cooked at a lower temperature than was possible using prior art starches and still provide confectionaries with desirable characteristics.Type: GrantFiled: September 12, 1988Date of Patent: October 17, 1989Assignee: National Starch and Chemical CorporationInventors: James L. Eden, James J. Kasica, James P. Zallie
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Patent number: 4726957Abstract: An acid- or enzyme-converted high amylose starch useful as a quick-setting gelling agent in a jelly gum confection is provided. The converted high amylose starch has an amylose content of 65-80% and has a 8.8% solids calcium chloride viscosity of 16-200 seconds. Jelly gum confections employing the converted starch in a blend with a starch having an amylose content of at least 25% in a concentration ranging from about 5-15% of the confection, based on total dry solids, are provided with desirable low hot flow viscosities for deposition, high gel strengths and improved set times.Type: GrantFiled: February 26, 1987Date of Patent: February 23, 1988Assignee: National Starch and Chemical CorporationInventors: Norman L. Lacourse, James P. Zallie