Abstract: Corn fiber gum (CFG) production via a path without a starch removal step, using sodium hydroxide during the extraction, eliminating the use of hydrogen peroxide throughout the process, and recovering CFG by spray drying is provided. Calcium hydroxide may also be used during the alkaline extraction to improve the color of the extracted CFG.

Abstract: The present invention provides an electrochemical test strip (200) for detecting multiple indicators and a test method thereof. The electrochemical test strip includes a first biosensor (100) provided with an insulating substrate (1), a first electrode system, a first channel forming layer (4) and a first upper cover layer (5), and a second biosensor (101) provided with an insulating substrate (8), a second electrode system, a second channel forming layer (11) and a second upper cover layer (12). The first biosensor (100) and the second biosensor (101) are located on the front and back sides of the electrochemical test strip (200), respectively. A sample addition port (6) of the electrochemical test strip (200) is in liquid communication with a first channel forming area (55) of the first biosensor (100) and a second channel forming area (56) of the second biosensor (101), respectively.

Abstract: Compounds encapsulated with octenylsuccinic anhydride modified starch and methods of forming the encapsulated compounds are provided. Poorly water-soluble compounds, especially pharmaceuticals, are solubilized within an oil phase, which is then formed into an emulsion with an aqueous phase comprising the OSA modified starch. The resulting emulsion can be dried, such as through spray drying, for form a powder comprising the encapsulated compound.

Abstract: Water soluble, lipophilic starches are provided, which comprise a mixture of functionalized high and low molecular weight maltodextrin molecules. The starches may be formed by dispersing a granular starch in a liquid medium to form a slurry that is simultaneously cooked and subjected to enzyme hydrolysis. Following hydrolysis, the starch is functionalized with an organic acid anhydride reagent, such as octenylsuccinic anhydride. The organic acid anhydride substitution occurs randomly and at various locations within the maltodextrin molecules.

Abstract: Water soluble, lipophilic starches are provided, which comprise a mixture of functionalized high and low molecular weight maltodextrin molecules. The starches may be formed by dispersing a granular starch in a liquid medium to form a slurry that is simultaneously cooked and subjected to enzyme hydrolysis. Following hydrolysis, the starch is functionalized with an organic acid anhydride reagent, such as octenylsuccinic anhydride. The organic acid anhydride substitution occurs randomly and at various locations within the maltodextrin molecules.

Abstract: Degraded hydroxyalkylated starches and methods of preparing the same from waxy, normal, or modified starches are provided. The starches can be prepared by several approaches that involve acid or enzyme degrading either before or after starch modification with an alkylene oxide. The modified and degraded starches exhibit improved swelling characteristics, solution stability of cooked starch, improved film-forming properties and/or improved coating performance. In addition, the degraded hydroxyalkylated starches can be used as a fat replacement in foods, in film-forming compositions, in coating compositions, and to encapsulate other materials.

Abstract: Starch spherulites are produced by debranching of amylopectin-containing starch into short linear ?-1,4-linked glucans (e.g., short-chain amylose, SCA). The debranched linear glucans are directly converted into spherulites by heating the debranched starch mixture followed by cooling and crystallization to form well-developed spherulites. The spherulites exhibit controlled enzyme digestibility.

Abstract: A lipophilic starch is provided along with methods of making the same. The starch is prepared by modifying the starch with an organic acid anhydride reagent, such as octenyl succinic anhydride, drying the modified starch to a moisture content of less than 15% by weight, and then heat treating the dried starch at a temperature of at least 100° C. for at least one minute.

Abstract: Starch spherulites are produced by debranching of amylopectin-containing starch into short linear ?-1,4-linked glucans (e.g., short-chain amylose, SCA). The debranched linear glucans are directly converted into spherulites by heating the debranched starch mixture followed by cooling and crystallization to form well-developed spherulites. The spherulites exhibit controlled enzyme digestibility.

Abstract: Waxy flour products exhibiting noncohesive textures and methods of making same are disclosed, with an example of the method comprising the steps of: Obtaining a waxy flour; and heat treating the waxy flour, wherein the pH of the waxy flour is not adjusted during this method.

Abstract: High amylose flour may be processed by a short hydrothermal treatment to increase its total dietary fiber (TDF) content. These flours may be prepared by heating a high amylose flour at a total water content of from about 10 to 50% by weight at a temperature of from about 80 to 160° C., for about 0.5 to 15 minutes at target temperature. This invention further relates to products which contain the high TDF flour, including food products.

Abstract: The present invention relates to an environmentally friendly process for the selective oxidation of carbohydrates. The process comprises the addition of a hydroperoxide, including hydrogen peroxide, to a carbohydrate having primary alcohol groups, particularly including polysaccharides, wherein said carbohydrate is contact with a nitroxyl radical mediator and the process is catalyzed by a peroxidase enzyme in the presence of halide ions.

Abstract: The present invention relates to a rice flour composition with enhanced process tolerance and solution stability, the method of making such flour, and uses thereof. The flour is prepared by heat-moisture treatment of a low amylose rice flour. The resultant flour is useful in a variety of industrial applications, particularly in foods.

Abstract: This patent pertains to a resistant starch prepared by fully debranching a low amylose starch using isoamylase. Such resistant starch is useful in edible products, including nutritional supplements.

Abstract: The present invention is directed toward a free flowing powdered blend of a polysaccharide and a crystalline polyol for use as an edible adhesive for particulate materials such as seasonings and flavorings. The powdered adhesive blend can easily be mixed with seasonings or flavorings and will melt during a heating process to a sticky viscose liquid capable of adhering seasoning particles to the food substrate. The blends of the present invention have the benefits of being easy to prepare, use and store as they will stay a free flowing powder under most ambient conditions.

Abstract: This patent pertains to a slowly digestible starch prepared by debranching amylose-containing starches, particularly by pullulanase or isoamylase. Such slowly digestible starches are useful in edible products, including nutritional supplements.

Abstract: The present invention relates to a method for glazing a food comprising applying a solution of a glaze base containing a converted starch to the food and drying the food; a process for preparing the starch; the starch prepared therefrom; and a glaze comprising the glaze bases thereof.

Abstract: This patent pertains to a slowly digestible starch prepared by debranching low amylose starches, particularly by isoamylase. Such slowly digestible starches are useful in edible products, including nutritional supplements.

Abstract: This patent pertains to starch coatings containing starch succinates for reduced fat fried foods with acceptable taste, texture and appearance. The starches of this invention are applied to the food substrate before frying and act as a barrier to the absorption of the frying media (oil).

Abstract: Highly resistant granular starches may be produced which have unique and useful properties, including high enzyme resistance, dietary fiber, a unique molecular weight distribution, a high melting temperature and a high heat of gelatinization (Delta H) indicative of excellent processing tolerance. These starches may be prepared for example by heating a high amylose starch having at least 40% by weight amylose content and at a percent moisture and temperature insufficient to destroy the granular nature of the starch, and digesting the amorphous regions using alpha-amylase or a chemical reagent.