Abstract: A process for producing a starch comprises treating a feed starch that comprises amylopectin with glucanotransferase to produce a chain-extended starch, and treating the chain-extended starch with a debranching enzyme to produce a starch product that comprises amylose fragments. At least about 38% by weight of the amylose fragments have a degree of polymerization (DP) of at least about 35.

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.

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.

Abstract: A process for producing a starch comprises treating a feed starch that comprises amylopectin with glucanotransferase to produce a chain-extended starch, and treating the chain-extended starch with a debranching enzyme to produce a starch product that comprises amylose fragments. At least about 38% by weight of the amylose fragments have a degree of polymerization (DP) of at least about 35.

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.

Abstract: A process for producing a starch comprises treating a feed starch that comprises amylopectin with glucanotransferase to produce a chain-extended starch, and treating the chain-extended starch with a debranching enzyme to produce a starch product that comprises amylose fragments. At least about 38% by weight of the amylose fragments have a degree of polymerization (DP) of at least about 35.

Abstract: A process for producing a starch comprises treating a feed starch that comprises amylopectin with glucanotransferase to produce a chain-extended starch, and treating the chain-extended starch with a debranching enzyme to produce a starch product that comprises amylose fragments. At least about 38% by weight of the amylose fragments have a degree of polymerization (DP) of at least about 35.

Abstract: A process for producing a starch comprises treating a feed starch that comprises amylopectin with glucanotransferase to produce a chain-extended starch, and treating the chain-extended starch with a debranching enzyme to produce a starch product that comprises amylose fragments. At least about 38% by weight of the amylose fragments have a degree of polymerization (DP) of at least about 35.

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.

Abstract: A method of preparing reduced fat foods is provided which employs a fragmented starch hydrolysate. A granular starch hydrolysate or a debranched amylopectin starch precipitate is fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. A wet blend of the fragmented starch hydrolysate and a hydrophilic agent is dried. The dry blend can be easily redispersed in water to form a particle gel useful in replacing fat and/or oil in a food formulation.

Abstract: A method of preparing reduced fat foods is provided which employs a retrograded, hydrolyzed, heat-treated, and fragmented, amylose starch. Amylose is precipitated and hydrolyzed with acid or .alpha.-amylase, solubles are removed by a heat treatment and the resulting solids are then fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. The amylose can be derived from a native starch which contains amylose, e.g. common corn starch and high amylose corn starch, by gelatinizing the starch followed by precipitation of the amylose.

Abstract: A method or preparing reduced fat foods is provided which employs a fragmented, granular amylose starch having a melting onset temperature (as measured by differential scanning calorimetry) of greater than about 70.degree. C. when measured at 20% starch hydrolysate solids. The fragmented, granular amylose starch hydrolysate is prepared by hydrolyzing a granular amylose starch in a strongly acidic aqueous slurry at a temperature greater than 70.degree. C. or by hydrolysis at a lower temperature followed by heating a slurry, after neutralization, to raise the melting onset temperature. Also provided are food formulations in which the fragmented, granular amylose starch hydrolysate is used to replace fat and aqueous dispersions of the fragmented, granular amylose starch hydrolysate which are useful therein.

Abstract: A food formulation having a reduced level of fat and/or oil is provided. The food formulation is a mixture of a foodstuff and a fragmented, amylopectin starch hydrolysate as a replacement for at least a substantial portion of the fat and/or oil of said food formulation. The fragmented starch hydrolysate is capable of forming an aqueous dispersion at about 20% hydrolysate solids exhibiting a yield stress of from about 100 to about 1,500 pascals. Also provided is a method of formulating a food containing a fat and/or oil ingredient comprising replacing at least a portion of said fat and/or oil ingredient with the fragmented, amylopectin starch hydrolysate. Examples of food formulations include those for margarine, salad dressings (pourable and spoonable), frostings, and frozen novelties.

Abstract: A dietary fiber material, e.g. corn bran, having improved color stability is provided. The material is esterified prior to bleaching to decrease the color of the material. Typical dietary fiber materials are the fiber materials produced by the milling of plant seeds such as cereal grains and oilseeds. The esterification of the dietary fiber material corn bran prior to bleaching results in a lighter colored dietary fiber product having enhanced acceptance as a dietary fiber supplement in a variety of food products.

Abstract: A novel compound comprising a quaternary ammonium salt having the formula: ##STR1## wherein R- is an aliphatic hydrocarbon radical having a carbon chain length of from about 6 to about 18, and X.sup..crclbar. is Cl.sup..crclbar., I.sup..crclbar., Br.sup..crclbar., or OSO.sub.3 CH.sub.3.sup..crclbar.. The compound is soluble in water and/or isopropyl alcohol to form a true solution, which is clear and colorless at 70.degree. F. and which has particular utility as a fabric softening composition. The compound remains as a solution in water even at composition/water weight ratios of 75:25.

Abstract: A rapid-set asphalt emulsion which comprises at least 60% residue, 30% water, 0.1% acid, and 0.15% of an emulsifier, the emulsifier comprising a hexahydropyrimidine of the general formula: ##STR1## wherein R.sub.1 is an alkyl group having from 8 to 18 carbon atoms, and R.sub.2 and R.sub.3 may be the same or different, and are selected from the group including H-- or --(CH.sub.2).sub.x CH.sub.3, wherein x is an integer between 0 and 3.

Abstract: A novel composition of matter, the quaternary ammonium salt having the formula: ##STR1## wherein X.sup..crclbar. is Cl.sup..crclbar., I.sup..crclbar., Br.sup..crclbar., or OSO.sub.3 CH.sub.3.sup..crclbar., which forms a fabric softening compound that is soluble in water and/or isopropyl alcohol to form a true solution, wherein the compound is clear and colorless at 70.degree. F. The compound remains as a solution in water even at composition/water weight ratios of 75:25.

Abstract: Quaternary ammonium compounds having the general formula: ##STR1## wherein m is either 0, 1, 2, or 3; each R.sub.5 may be the same or different and are selected from the groups including straight- or branched-chain alkyl or alkenyl radicals having from 1 to 30 carbon atoms, inclusive, or a phenyl or benzyl radical; R.sub.2 is H-, a C.sub.1 to C.sub.10 straight- or brached-chain alkyl or alkenyl radical, a phenyl group, a benzyl group, or a halogenated alkyl group; R.sub.3 and R.sub.4 are different or the same and are selected from the group including H-, or a C.sub.1 to C.sub.10 straight- or branched-chain alkyl or alkenyl radical, a phenyl group, or a benzyl group, and wherein n is an integer between 0 and 30, inclusive, and methods for their manufacture are described.

Abstract: Novel compounds having the general formula: ##STR1## are disclosed, wherein R.sub.1 is selected from the group including C.sub.5 -C.sub.22 alkyl or alkenyl; R.sub.3 and R.sub.5 are independently selected from the group including hydrogen or C.sub.1 -C.sub.12 alkyl or alkenyl; R.sub.4 is either --(CH.sub.2 CH.sub.2 O).sub.z H, or ##STR2## or C.sub.5 -C.sub.22 alkyl or alkenyl; x, y, and z are integers of 1 or more and whose sum is between 2 and 15; and X.sup..crclbar. is an anion, preferably bis-(ethylene)borate. These ethoxylated quaternary benzyl compounds are useful as fabric softeners.

Abstract: Processes for manufacturing starch copolymer compositions are provided. In one process, a modified starch is reacted with a hydrophilic vinyl monomer to produce a starch copolymer gel which is, in turn, divided in a plurality of gel fragments. The gel fragments are then dried with a stream of gel to produce a flowable, particulate starch copolymer composition. In another process, water is evaporated from the copolymer gel and further polymerization of vinyl monomers is inhibited during the evaporating by any of a variety of means such as reducing the level of residual vinyl monomer or avoiding conditions which initiate polymerization.