Abstract: An inhibited non-pregelatinized granular starch suitable for use as a food ingredient in substitution for a chemically modified starch may be prepared by heating a non-pregelatinized granular starch in an alcoholic medium in the presence of a base and/or a salt. Steam treatment may be used to enhance the extent of inhibition.

Abstract: An inhibited non-pregelatinized granular starch suitable for use as a food ingredient in substitution for a chemically modified starch may be prepared by heating a non-pregelatinized granular starch in an alcoholic medium in the presence of a base and/or a salt. Steam treatment may be used to enhance the extent of inhibition.

Abstract: An inhibited non-pregelatinized granular starch suitable for use as a food ingredient in substitution for a chemically modified starch may be prepared by heating a non-pregelatinized granular starch in an alcoholic medium in the presence of a base and/or a salt. Steam treatment may be used to enhance the extent of inhibition.

Abstract: An inhibited non-pregelatinized granular starch suitable for use as a food ingredient in substitution for a chemically modified starch may be prepared by heating a non-pregelatinized granular starch in an alcoholic medium in the presence of a base and/or a salt. Steam treatment may be used to enhance the extent of inhibition.

Abstract: An inhibited non-pregelatinized granular starch suitable for use as a food ingredient in substitution for a chemically modified starch may be prepared by heating a non-pregelatinized granular starch in an alcoholic medium in the presence of a base and/or a salt. Steam treatment may be used to enhance the extent of inhibition.

Abstract: The present invention provides a process for preparing an inhibited starch comprising, in order: a) extracting starch from a native source and partially refining to provide a partially refined starch having a residual protein content on a dry starch basis of more than 0.4% by weight and less than 8.0% by weight; b) treating said partially refined starch with a bleaching agent to provide an inhibited starch; and c) recovering said inhibited starch.

Abstract: The present invention provides a process for preparing an inhibited starch comprising, in order: a) extracting starch from a native source and partially refining to provide a partially refined starch having a residual protein content on a dry starch basis of more than 0.4% by weight and less than 8.0% by weight; b) treating said partially refined starch with a bleaching agent to provide an inhibited starch; and c) recovering said inhibited starch.

Abstract: An inhibited non-pregelatinized granular starch suitable for use as a food ingredient in substitution for a chemically modified starch may be prepared by heating a non-pregelatinized granular starch in an alcoholic medium in the presence of a base and/or a salt. Steam treatment may be used to enhance the extent of inhibition.

Abstract: Methods of recovering a triarylmethyl halide from a sucrose derivatization process include the steps of (a) forming a mixture including 1) a triarylmethylated sucrose derivative including at least one triarylmethyl substituent and at least one acyl substituent on the sucrose, 2) triarylmethylated sucrose ester byproducts, and 3) an amine; (b) separating from the output of step (a) i) the triarylmethylated sucrose derivative, and ii) a mixture including the triarylmethylated sucrose ester byproducts and the amine; (c) removing the amine from the mixture of step (b) ii); (d) contacting the product of step (c) with hydrogen halide to cleave triarylmethyl groups and thereby form a crude triarylmethyl halide component; (e) contacting the crude triarylmethyl halide component with hydrogen halide to form a purified triarylmethyl halide component; and (f) recovering the triarylmethyl halide from the output of step (e).

Abstract: A dechalcogenative method for the preparation of an allylic sulfide comprises contacting an activated chalcogenide of Formula (I) with a thiol of Formula (II) for a period of time sufficient to form an intermediate of Formula (III), and supplying sufficient activation energy to the intermediate of Formula (III), in a suitable solvent, preferably in the absence of a phosphine or other thiophile, to induce a [2,3]-sigmatropic rearrangement therein to form an allylic sulfide of Formula (IV), with concomitant loss of chalcogen Z, as set forth in the following reaction scheme, wherein X is an activating group selected from the group consisting of CN, S-pyridyl, S-heteroaryl, SO2-aryl, and SO3Y; Y is an alkali metal ion; Z is Se or S; R1, R2, R3, R4, and R5 are each independently H or a hydrocarbon moiety; and R is an organic moiety.

Abstract: Methods of recovering a triarylmethyl halide from a sucrose derivatization process include the steps of (a) forming a mixture including 1) a triarylmethylated sucrose derivative including at least one triarylmethyl substituent and at least one acyl substituent on the sucralose, 2) triarylmethylated sucrose ester byproducts, and 3) an amine; (b) separating from the output of step (a) i) the triarylmethylated sucrose derivative, and ii) a mixture including the triarylmethylated sucrose ester byproducts and the amine; (c) removing the amine from the mixture of step (b) ii); (d) contacting the product of step (c) with hydrogen halide to cleave triarylmethyl groups and thereby form a crude triarylmethyl halide component; (e) contacting the crude triarylmethyl halide component with hydrogen halide to form a purified triarylmethyl halide component; and (f) recovering the triarylmethyl halide from the output of step (e).