Abstract: Amylopectin potato starch with improved stability against retrogradation and improved freeze and thaw stability, wherein it contains more than 99% amylopectin, preferably 100% amylopectin, is disclosed, as well as a method for the production of a potato (Solanum tuberosum) containing said amylopectin potato starch, wherein said method involves homology-directed mutagenesis using CRISPR/nuclease technology and comprises the following steps: a) provision of potato cells or potato tissue containing potato cells, b) introduction into the nuclei of said potato cells of one or more CRISPR/nuclease complexes each comprising a specific targeting ribonucleotide sequence which is fully or essentially homologous to a target nucleotide sequence located in a DNA sequence immediately upstream of a PAM (5?-NGG-3?protospacer adjacent motif) in a gene coding for a GBSS enzyme and optionally also in a gene coding for an SSII enzyme and/or in a gene coding for an SSIII enzyme, wherein said mutagenesis takes place in one or m

Abstract: A method for preparing an inhibited starch, wherein it comprises the steps of a) providing a slurry containing a native granular starch obtained from a starch containing raw material, b) alkalizing the slurry by adding ammonia or by adding one or more compounds having the ability to release or produce ammonia in the slurry, c) adjusting the pH of the slurry to a value between 7 and 10, d) adding at least one oxidant being a source of active chlorine to the slurry for a reaction with said ammonia, e) adding at least one organic acid or a bisulfite to the slurry with a view to eliminating any residual oxidant, off-taste, and undesired smell, and f) adding at least one antioxidant to the slurry with a view to stabilizing the achieved inhibition of the starch during prolonged warehouse storage, is disclosed, as well as a starch having increased viscosity when cooked in hard water compared to when cooked in distilled water; an inhibited starch prepared with the method according to the present invention; use of sai

Abstract: A method for preparing an inhibited starch, wherein it comprises the steps of a) providing a slurry containing a granular starch obtained from a starch containing raw material, b) alkalizing the slurry by adding ammonia or by adding one or more compounds having the ability to release or produce ammonia in the slurry, c) adjusting the p H of the slurry to a value above 10.0, preferably up to 12.0, and d) adding at least one oxidant to the slurry for a reaction with said ammonia; or wherein steps b) and c) are replaced with the step of alkalizing the slurry directly to a p H between 0.0 and 12.0, and the step of adding chloramine or dichloramine to the slurry, and wherein step d) is omitted; or wherein step c) is replaced with the step of adjusting the p H of the sluny to a value of between 7.0 and 10.0, and wherein step d) is followed by a step of adjusting the p H of the sluny to a value above 10.0, preferably up to 12.

Abstract: A method for preparing an inhibited starch, wherein it comprises the steps of a) providing a slurry containing a native granular starch obtained from a starch containing raw material, b) alkalizing the slurry by adding ammonia or by adding one or more compounds having the ability to release or produce ammonia in the slurry, c) adjusting the pH of the slurry to a value between 7 and 10, d) adding at least one oxidant being a source of active chlorine to the slurry for a reaction with said ammonia, e) adding at least one organic acid or a bisulfite to the slurry with a view to eliminating any residual oxidant, off-taste, and undesired smell, and f) adding at least one antioxidant to the slurry with a view to stabilizing the achieved inhibition of the starch during prolonged warehouse storage, is disclosed, as well as a starch having increased viscosity when cooked in hard water compared to when cooked in distilled water; an inhibited starch prepared with the method according to the present invention; use of sai

Abstract: A method for preparing an inhibited starch with improved warehouse storage stability is disclosed, wherein it comprises the steps of a) providing a slurry containing a native granular starch obtained from a starch containing raw material, b) adding at least one amino acid, or a combination of two or more of these, and at least one oxidant to the slurry with a view to inhibiting the granular starch, c) adding at least one organic acid or a bisulfite to the slurry with a view to eliminating residual reactant chemicals, off-tastes, and undesired smell, and d) adding at least one antioxidant to the slurry with a view to stabilizing the achieved inhibition of the starch during warehouse storage, as well as an inhibited starch with improved warehouse storage stability prepared with said method, use of said inhibited starch as an ingredient in a food product, and a food product containing said inhibited starch.

Abstract: Amylopectin potato starch with improved stability against retro-gradation and improved freeze and thaw stability, wherein it contains more than 99% amylopectin, preferably 100% amylopectin, is disclosed, as well as a method for the production of a potato (Solanum tuberosum) containing said amylopectin potato starch, wherein said method involves homology-directed mutagenesis using CRISPR/nuclease technology and comprises the following steps: a) provision of potato cells or potato tissue containing potato cells, b) introduction into the nuclei of said potato cells of one or more CRISPR/nuclease complexes each comprising a specific targeting ribonucleotide sequence which is fully or essentially homologous to a target nucleotide sequence located in a DNA sequence immediately upstream of a PAM (5?-NGG-3?protospacer adjacent motif) in a gene coding for a GBSS enzyme and optionally also in a gene coding for an SSII enzyme and/or in a gene coding for an SSIII enzyme, wherein said mutagenesis takes place in one or mor

Abstract: A method for the preparation of a food grade coagulated potato protein concentrate is disclosed, wherein it comprises the steps of a) separating fibers and starch from a potato pulp, wherein a potato fruit juice containing potato protein is obtained, b) coagulating the potato protein in the potato fruit juice by adjusting the pH to an acidic value and by heating, wherein a coagulated potato protein slurry containing particles of coagulated potato protein is obtained, c) reducing the total glycoalkaloid content in the coagulated potato protein slurry to less than 150 mg/kg protein concentrate, and d) actively reducing the particle size of the of potato protein particles by physical means in such a way that a coagulated potato protein concentrate is obtained in which 90% of said particles have a particle size of less than 55 ?m, as well as a food grade coagulated potato protein concentrate produced with said method, use of the food grade coagulated potato protein concentrate in a food product, and a food produc

Abstract: A method for preparing an inhibited starch with improved warehouse storage stability is disclosed, wherein it comprises the steps of a) providing a slurry containing a native granular starch obtained from a starch containing raw material, b) adding at least one amino acid, or a combination of two or more of these, and at least one oxidant to the slurry with a view to inhibiting the granular starch, c) adding at least one organic acid or a bisulfite to the slurry with a view to eliminating residual reactant chemicals, off-tastes, and undesired smell, and d) adding at least one antioxidant to the slurry with a view to stabilizing the achieved inhibition of the starch during warehouse storage, as well as an inhibited starch with improved warehouse storage stability prepared with said method, use of said inhibited starch as an ingredient in a food product, and a food product containing said inhibited starch.