Abstract: The present invention relates to a method for providing modified gypsum plaster or filling compositions having reduced agglomeration in comparison to gypsum plaster or filling compositions comprising cellulose ether in a specific amount from 0.1 to 1.0 weight percent, based on the total dry weight of said composition. Also provided are dry mortars comprising cellulose ether, gelatin and gypsum for use in such methods, and gypsum-free mixtures comprising cellulose ether and gelatin which may be added to gypsum binder for use a for use in such methods.
Abstract: Wheat starch of the present invention is obtained from endosperm of a seed of wheat which is modified to lack starch granule protein-1 (SGP-1). The wheat starch has an apparent amylose content of about 35% or more. Wheat flour of the present invention is obtained from endosperm of a seed of wheat which is modified to lack SGP-1. Wheat of the present invention is modified to lack SGP-1. The wheat flour and the wheat comprise wheat starch which has an apparent amylose content of about 35% or more.
April 24, 2001
Date of Patent:
February 21, 2006
National Institute of Agrobiological Sciences
Abstract: A foodstuffs parting composition for coating cooking surfaces composed of a water-in-oil emulsion prepared from lecithin, an edible oil component, an emulsifying agent selected from the group consisting of one or more of monocalcium phosphate, calcium chloride dihydrate, dibasic magnesium phosphate trihydrate and potassium chloride, and water. The lecithin is preferably acetylated lecithin, and the preferred emulsifying agent is monocalcium phosphate and is present in an amount of at least about 1 percent by weight of the composition. In alternative embodiments, mono- and diglycerides, including, e.g., phosphated mono- and diglycerides, are used as substitutes for the lecithin. Medium chain triglycerides are sometimes used with or in place of the edible oil as part of the edible oil component.