Abstract: Use of an unmodified specialty corn starch obtained from a corn endosperm having three copies of the recessive waxy gene (wx) and two copies of the recessive amylose extender gene (ae). The starch is useful in food compositions. The composition comprises an unmodified aewx corn starch in an amount about 0.1% (wt. % of the composition); an aqueous component; and a third ingredient wherein optionally, the third ingredient is selected from the group consisting of a protein, a second starch, a hydrocolloid and mixtures thereof. In at least some compositions the unmodified starch is used to form a thermally reversible gels.

Abstract: The technology disclosed in this specification pertains oil-in-water emulsions comprising a sweet corn flour. In various embodiments the oil-in-water emulsions further comprise pulse protein. Also disclosed are emulsifier compositions comprising a pulse protein and sweet corn flour that can be used in liquid or powdered form to obtain oil-in water emulsions. Embodiments of the disclosed oil-in-water emulsions are long term stable against separation of oil and water as measured by change in oil droplet size over time.

Abstract: This specification also discloses sweet flours and uses of sweet flours in compositions. In preferred embodiments the compositions are edible. In at some embodiments the sweet flour is used as an opacifier and can be used to replace common whitening agents such as titanium dioxide or calcium carbonate. Illustrative compositions are flowable or meltable and comprise a sweet flour in an amount a sweet flour in an amount of from about 1% to about 6% by weight of the composition.

Abstract: This specification also discloses sweet flours and uses of sweet flours in compositions. In preferred embodiments the compositions are edible. In at some embodiments the sweet flour is used as an opacifier and can be used to replace common whitening agents such as titanium dioxide or calcium carbonate. Illustrative compositions are flowable or meltable and comprise a sweet flour in an amount a sweet flour in an amount of from about 1% to about 6% by weight of the composition.

Abstract: The technology disclosed in this specification pertains to encapsulating mixtures, encapsulating compositions, encapsulated products, and methods of their manufacture. The compositions and products comprise an emulsifier and a sweet flour and are useful for encapsulating oil-based ingredients. Such compositions and products can be formulated to have good oil retention and good oxidation resistance without the use of maltodextrins. In some embodiments the sweet flour is a sweet corn flour.