Abstract: A process for modifying starch is described. The process can be used as an alternative to conventional starch modification processes, such as substitution and crosslinking. The process and resulting product can reduce, substantially reduce, substantially eliminate or eliminate the sodium level typically associated with conventionally modified starch products.

Abstract: A composition and process for cooked food products is provided to impart the sensorial attributes of fried food products. The composition is in the form of a batter coating, either powdered or wet, which is applied to a food product, and when cooked, has the taste, texture and appearance of a fried food product. The batter coating includes at least an enzyme-modified starch or flour or other starch-containing material having oil absorbing capabilities. The enzyme-modified starch is plated with a liquid cooking oil in order to bring the liquid cooking oil into the process, and the batter coating retains the incorporated liquid cooking oil during processing to impart a fat fried texture, appearance and taste to the cooked food product.

Abstract: A composition and process for cooked food products is provided to impart the sensorial attributes of fried food products. The composition is in the form of a batter coating, either powdered or wet, which is applied to a food product, and when cooked, has the taste, texture and appearance of a fried food product. The batter coating includes at least an enzyme-modified starch or flour or other starch-containing material having oil absorbing capabilities. The enzyme-modified starch is plated with a liquid cooking oil in order to bring the liquid cooking oil into the process, and the batter coating retains the incorporated liquid cooking oil during processing to impart a fat fried texture, appearance and taste to the cooked food product.

Abstract: A composition and process for baked food products is provided to impart the sensorial attributes of fried food products. The composition is in the form of a batter coating, either powdered or wet, which is applied to a food product, and when baked, has the taste, texture and appearance of a fried food product. The batter coating includes at least an enzyme-modified starch or flour or other starch-containing material having oil absorbing capabilities. The enzyme-modified starch is plated with a liquid cooking oil in order to bring the liquid cooking oil into the process, and the batter coating retains the incorporated liquid cooking oil during processing to impart a fat fried texture, appearance and taste to the baked food product.

Abstract: A process for modifying starch is described. The process can be used as an alternative to conventional starch modification processes, such as substitution and crosslinking. The process and resulting product can reduce, substantially reduce, substantially eliminate or eliminate the sodium level typically associated with conventionally modified starch products.

Abstract: A low-sodium salt composition includes a carrier particle having disposed thereon a plurality of salt crystallites of an average size of less than about 20 microns. The low-sodium salt compositions are useful as salt-alternative products that impart a salty taste with less sodium content than an equivalent volume of sodium chloride by itself.

Abstract: Food products are described. In one general aspect, a low-sodium alternative product to table salt is described that provides substantially equal salty flavor as compared with an equal volume of table salt. The low-sodium alternative product includes extremely small salt particles adhered to an edible carrier particle; the increased surface area-to-volume ratio of the product interacts with mouth physiology to provide increased salt flavor as compared to conventional table salt, while substantially reducing the amount of salt ingested by the consumer.

Abstract: A composition and process for baked food products is provided to impart the sensorial attributes of fried food products. The composition is in the form of a batter coating, either powdered or wet, which is applied to a food product, and when baked, has the taste, texture and appearance of a fried food product. The batter coating includes at least an enzyme-modified starch or flour or other starch-containing material having oil absorbing capabilities. The enzyme-modified starch is plated with a liquid cooking oil in order to bring the liquid cooking oil into the process, and the batter coating retains the incorporated liquid cooking oil during processing to impart a fat fried texture, appearance and taste to the baked food product.

Abstract: Granular starch is added to a polymer in order to decrease the cost of the polymer derivative. Use of granular starch also makes the derivative more biodegradable. The polymer blend has very similar mechanical properties to pure polymer. Furthermore, unlike other starch/polyethylene mixtures, glycerol is not added to the mixture. This reduces the water absorbency of the final product. The polymer and starch are blended together in the presence of an interfacial compatibilizer that binds the two components together.

Abstract: Granular starch is added to a polymer in order to decrease the cost of the polymer derivative. Use of granular starch also makes the derivative more biodegradable. The polymer blend has very similar mechanical properties to pure polymer. Furthermore, unlike other starch/polyethylene mixtures, glycerol is not added to the mixture. This reduces the water absorbency of the final product. The polymer and starch are blended together in the presence of an interfacial compatibilizer that binds the two components together.