Abstract: Crosslinking systems suitable for use in a polymer melt composition wherein the polymer melt composition comprises a hydroxyl polymer; polymeric structures made from such polymer melt compositions; and processes/methods related thereto are provided.

Abstract: Crosslinking systems suitable for use in a polymer melt composition wherein the polymer melt composition comprises a hydroxyl polymer; polymeric structures made from such polymer melt compositions; and processes/methods related thereto are provided.

Abstract: The invention relates to a starch product in the form of a foodstuff ingredient and to a foodstuff per se whose hydrolysis speed during digestion can be set to low and especially almost constant in that the starch is obtained as a partially crystalline network with a low degree of swelling by means of targeted conditioning, starting from an at least partly amorphous state.

Abstract: The present invention relates to a fiber including unmodified and/or modified starch and a crosslinking agent, and a web employing such a fiber.

Abstract: Disclosed are a processed starch powder in which the amount of water soluble component is greater than 2 wt % but less than 10 wt %, the water retention amount is greater than 600% and 1500% or less, and which comprises nonbirefringent particles, and a manufacturing method thereof.

Abstract: The present invention provides a non-digestible hydroxypropyl starch hydrolysate which can be used as novel water soluble dietary fiber, a method for producing it, as well as food products and beverages containing the non-digestible hydroxypropyl starch hydrolysate. The present invention provides the non-digestible hydroxypropyl starch hydrolysate characterized by having a DE value of less than 20 and a glucose content of less than 3% by mass; food products and beverages containing it; and the method for producing the non-digestible hydroxypropyl starch hydrolysate comprising the steps of: (A) hydrolyzing a hydroxypropyl starch with a degree of substitution of 0.05 to 0.4 with ?-amylase and then with glucoamylase; and (B) removing glucose from the hydrolysate obtained in the step (A).

Abstract: Transgenic plant cells and plants are described which synthesise a starch which is modified in comparison with corresponding wild type plant cells and plants. The plant cells and plants described show a reduced activity of R1, BEI and BEII proteins. Furthermore, modified starches as well as methods for their production are described.

Abstract: The present invention relates to a method for preparing a starch product, wherein an aqueous starch mixture containing 5-50% dsb amylose is provided and the starch mixture is heated to a high temperature of at least 170 C. The invention further relates to a product obtainable by such a method and to the use of such product in a variety of food applications.

Abstract: A drilling fluid additive is provided and the additive consist of: syrup solids in the amount from about 30 to about 90% by weight of total volume of the additive and a liquid medium in the amount from about 10 to about 70% by weight of total volume of the additive, said syrup solids are derived from a group consisting essentially of agave syrup, barley syrup, sugar syrup, beets syrup, birch syrup, rice syrup, cane syrup, chocolate syrup, coconut syrup, corn syrup, date syrup, fruit syrup, golden syrup, high fructose corn syrup, karo syrup, citrus fruit syrup, maple syrup, molasses, Muscavado syrup, palm syrup, rice syrup, sorghum syrup, Turbinado syrup, vanilla syrup and mixtures and blends thereof.

Abstract: A process for producing an enzyme-resistant starch uses an aqueous feed composition that comprises (i) starch that contains at least about 50% by weight amylose, (ii) water, and (iii) alcohol. The concentration of starch in the feed composition is between about 5% and about 50% by weight, and the pH of the feed composition is between about 3.5 and about 6.5. In a first heating step, the feed composition is heated to a temperature between about 130-170° C. for about 0.1-3.0 hours. The feed composition is cooled to a temperature between about 4-70° C. for about 0.1-6.0 hours. In a second heating step, the feed composition is heated to a temperature between about 110-150° C. for about 0.1-10.0 hours. The starch is separated from the majority of the water and alcohol and is dried.

Abstract: A drilling fluid additive is provided and the additive consist of: hydrolyzed glucose syrup solids in the amount from about 30 to about 90% by weight of total volume of the additive and a liquid medium in the amount from about 10 to about 70% by weight of total volume of the additive.

Abstract: The present invention discloses a process for modifying starches comprising subjecting a non-pregelatinised starch and/or flour to a superheated steam treatment, wherein said superheated steam treatment is carried out in a reaction chamber of a reactor, said reaction chamber having at least one inlet and at least one outlet, and wherein the temperature of the superheated steam at the inlet of the reaction chamber is in the range of 150 to 650° C., preferably 250 to 550° C., more preferably 350 to 450° C., and wherein the temperature of the superheated steam at the outlet of the reaction chamber is in the range of 105 to 155° C., preferably 115 to 140° C., more preferably 115 to 125° C. The invention further refers to the starches obtained and baby foods, infant foods, sauces, soups, puddings, dressings, bakery creams, gravies and beverages comprising said starches.

Abstract: The present invention is directed to an isolated starch, a transgenic plant or plant part producing the starch, flour and a thickened foodstuff prepared from a grain capable of producing such isolated starch. The present invention is directed to a method for altering starch amylose composition of a cereal grain.

Abstract: An enzyme resistant starch type III having a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ingredient. A gelatinization stage, nucleation/propagation stage, and preferably a heat-treatment stage are used to produce reduced calorie starch-based compositions which contain the enzyme resistant starch type III. The high melting point of the enzyme resistant starch permits its use in baked good formulations without substantial loss of enzyme resistance upon baking. A gelatinized, starch-based bulking agent having at least 30% by weight of the enzyme-resistant starch may be used in bar-type, extruded, sheeted, or rotary molded food products. The melting enthalpy of the bulking agent may be from about 0.5 to about 4 Joules/g and its water-holding capacity may be less than 3 grams.

Abstract: This invention relates to a pectin-modified resistant starch prepared by cross-linking starch with pectin by pectinesterase reaction. Such resistant starch is low amylase digestible and thus is useful in food products, including nutritional supplements, to reduce calorie content and increase fiber content. This invention also relates to a composition containing the resistant starch and a process for the preparation of the same.

Abstract: There is disclosed a cationic crosslinked starch composition comprising at least one cationic crosslinked waxy starch and another starch. There is also disclosed paper products comprising the starch composition. The paper products are generally characterized by having improved internal bond strength. The use of the starch blends in the papermaking process results generally in improved paper furnish drainage and retention properties. Also disclosed are coating formulations containing the starch compositions of the present disclosure. Also disclosed are processes for producing the compositions.

Abstract: A starch-based biodegradable material composition includes: an enzyme-hydrolyzed starch; and a biodegradable polyester selected from at least one of an aliphatic polyester of polybutylene succinate and an aliphatic-aromatic copolyester. The enzyme-hydrolyzed starch is prepared by hydrolyzing a native starch using a starch-hydrolyzing enzyme. The starch-hydrolyzing enzyme has an activity unit ranging from 15000 to 40000.

Abstract: A modular process for organosolv fractionation of lignocellulosic feedstocks into component parts and further processing of said component parts into at least fuel-grade ethanol and four classes of lignin derivatives. The modular process comprises a first processing module configured for physico-chemically digesting lignocellulosic feedstocks with an organic solvent thereby producing a cellulosic solids fraction and a liquid fraction, a second processing module configured for producing at least a fuel-grade ethanol and a first class of novel lignin derivatives from the cellulosic solids fraction, a third processing module configured for separating a second class and a third class of lignin derivatives from the liquid fraction and further processing the liquid fraction to produce a distillate and a stillage, a fourth processing module configured for separating a fourth class of lignin derivatives from the stillage and further processing the stillage to produce a sugar syrup.

Abstract: A process for producing a starch comprises treating a feed starch that comprises amylopectin with glucanotransferase to produce a chain-extended starch, treating the chain-extended starch with a debranching enzyme to produce a starch product that comprises amylose fragments, crystallizing at least part of the starch product, heating the starch product in the presence of moisture, treating the starch product with alpha-amylase, and washing the starch product to remove at least some non-crystallized starch. The product of this process has a relatively high total dietary fiber content.

Abstract: The present invention relates to a method for the physical treatment of starch (derivatives) using densified gases, in which essentially the starting material is treated at process temperatures between 20 and 200° C. and at process pressures between 50 and 800° C. for at least one minute, the density of the densified gas (mixture) being >180 kg/m3. Suitable starting materials are, in particular, native plant starches, starch from genetically modified plants, or physically and/or chemically modified starches. The treatment with, in particular, densified carbon dioxide, can be carried out under defined pressure change sequences, for which, in particular, liquid aids, such as water or suitable organic solvents, can also be added.

Abstract: Sago-based gelling starches and the use thereof. Such modified starches exhibit exceptionally fast gelling properties, high gel strengths, and exceptional elasticity. These properties allow for significantly reduced processing times, including reduced hold times. Further, the higher gel strength allows for reduced starch levels without loss of final product gel strength integrity or texture. The instant gelling starches are particularly useful in food systems of the type that gel upon standing, such as pie and cream fillings, puddings, spreads, and jellies.

Abstract: A mannooligosaccharide composition is provided that is effective for providing a body fat reducing effect and for reducing body weight. The mannooligosaccharide composition is provided by hydrolysis of mannan material. The mannooligosaccharide includes from about 1 to about 10 monosaccharides with at least about 60 weight percent of the monosaccharides being mannose.

Abstract: A process for producing alpha-amylase resistant starch comprises extruding a feed starch at a temperature in the range of about 60-220° C., thereby producing a product alpha-amylase resistant starch. The feed starch can be in the form of an aqueous slurry or paste that has a dry solids concentration of at least about 50% by weight. The process optionally can include the additional step of heating the product starch to a temperature of at least about 90° C. in the presence of moisture, to increase further the alpha-amylase resistance of the product.

Abstract: The present invention is directed to sago fluidity starch and the use thereof. Such fluidity starches exhibit exceptionally fast gelling properties, high gel strengths, and exceptional elasticity. These properties allow for significantly reduced processing times, including reduced hold times. Further, the higher gel strength allows for reduced starch levels without loss of final product gel strength integrity or texture.

Abstract: A process for producing an enzyme-resistant starch uses an aqueous feed composition that comprises (i) starch that contains at least about 50% by weight amylose, (ii) water, and (iii) alcohol. The concentration of starch in the feed composition is between about 5% and about 50% by weight, and the pH of the feed composition is between about 3.5 and about 6.5. In a first heating step, the feed composition is heated to a temperature between about 130–170° C. for about 0.1–3.0 hours. The feed composition is cooled to a temperature between about 4–70° C. for about 0.1–6.0 hours. In a second heating step, the feed composition is heated to a temperature between about 110–150° C. for about 0.1–10.0 hours. The starch is separated from the majority of the water and alcohol and is dried.

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 invention relates to a process for producing a pregelatinized starch having good gel-formation properties, in which a) a suspension of starch and water is prepared, b) the suspension prepared in a) is applied to a hot roller of a roller dryer, and c) the pregelatinized starch obtained by process step b) s isolated. According to the invention a potato starch having an amylose content of at least 30% by weight is used.

Abstract: The present invention relates to starch compositions which contain starch and additives. The starch has a weight average molecular weight ranging from about 1,000 to about 2,000,000. The additives can be plasticizers or diluents. The composition containing the starch and the additive is formed by means of passing the composition through a die to produce fibers, foams or films. These compositions have an extensional viscosity in the range from about 50 to about 20,000 pascal seconds. The starch compositions preferably contain a polymer that is substantially compatible with starch and has a weight-average molecular weight of at least 500,000.

Abstract: A starch-based corrugating adhesive composition comprising: at least one solvent; a carrier starch dispersed within the at least one solvent, wherein the carrier starch is undried; a raw starch dispersed within the at least one solvent; and wherein the starch-based corrugating adhesive composition comprises a pH of greater than approximately 7.

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.

Abstract: A method produces starch or starch-containing products from starch-containing plant raw materials. The method is distinguished by the inclusion of an electric pulse method.

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: 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: The invention relates to the use of modified starch obtainable by treating amylose containing starch in aqueous medium with an enzyme from the group of the ?-1,4-?-1,4-glucosyl transferases (EC 2.4.1.25) or an enzyme the activity of which corresponds to that of enzymes from the group just mentioned, as an agent for forming a thermoreversible gel. The invention also relates to products in the form of a thermoreversible gel having as gel-forming substance a modified starch as defined. The invention further relates to the use of a modified starch as defined in the form of an aqueous solution.

Abstract: A starch-based corrugating adhesive composition comprising: at least one solvent; a carrier starch dispersed within the at least one solvent, wherein the carrier starch is undried; a raw starch dispersed within the at least one solvent; and wherein the starch-based corrugating adhesive composition comprises a pH of greater than approximately 7.

Abstract: A process for modifying starch by heating starch in an aqueous medium to temperatures above the gelatinization temperature of said starch comprises effecting said modifying of said starch in the presence of (a) a polymeric cationizer selected from the group consisting of the polymers containing vinylamine units and having molar masses of up to 1 million, the polyethyleneimines, the polydiallyldimethylammonium chlorides, the condensates of dimethylamine with epichlorohydrin or dichloroalkanes, the condensates of dichloroethane and ammonia, and the mixtures thereof, and (b) polymeric papermaking drainage aids selected from the group consisting of the water-soluble crosslinked polyamidoamines with or without an ethyleneimine graft, the polymers containing acrylamide and/or methacrylamide units and having molar masses of more than 1 million, the polymers containing vinylamine units and having molar masses of more then 1 million, and the mixtures thereof.

Abstract: A starch with a high content in amylose, obtained through a process comprising acetylation and pre-gellation, can provide useful coatings in food, drug, cosmetic and dietetic fields, both for humans and animals, and also in agriculture.

Abstract: A starch-based corrugating adhesive composition comprising: at least one solvent; a carrier starch dispersed within the at least one solvent, wherein the carrier starch is undried; a raw starch dispersed within the at least one solvent; and wherein the starch-based corrugating adhesive composition comprises a pH of greater than approximately 7.

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.

Abstract: A novel filler treatment comprising the preparation of swollen starch-latex compositions, prepared in the presence or absence of co-additives, and the addition of the said composition to a filler suspension, has been developed. Use of the treated filler during papermaking improves filler retention and produces filled papers where addition of the filler has only a minimal negative effect on strength properties. The swollen starch-latex compositions can be prepared in a batch or jet cooker, or by mixing with hot water under controlled conditions (i.e., temperature, pH, mixing, mixing time) in order to make the starch granules swell sufficiently to improve their properties as a filler additive but avoiding excess swelling leading to their rupture. The swollen starch-latex composition is then rapidly mixed with the filler slurry, preferably in a static mixer, and added to the papermaking furnish at a point prior to the headbox of the paper machine.

Abstract: The present invention provides a starch that includes at least one glucose polymer having greater than 4% alpha 1-6 glycosidic linkages. The present invention further provides a starch hydrolyzate that includes at least one glucose oligomer having greater than 4% alpha 1-6 glycosidic linkages. The starch and starch hydrolyzate present invention have improved aqueous solution stability and are less likely to retrograde than are solutions of unbranched linear starches or starch hydrolyzates.

Abstract: Compositions, particularly foodstuffs, were thickened by the inclusion of an effective amount of a stabilized waxy potato starch, particularly a stabilized, crosslinked waxy potato starch, more particularly a hydroxypropylated waxy potato distarch phosphate. Compositions which include the starch may be thickened using less starch than if other starches were used. Foodstuffs prepared using the starch were improved in that they have better flavor, texture, and appearance.

Abstract: A chemical fluidification process for a starchy material, which is carried out in a reactor suitable for continuous operation and with a humidity of the reaction mix (starch included) of less thank 25%, which consists in subjecting a starchy material to the hydrolyzing action of a chemical agent. The dwell time of the starchy material in the fluidification reactor is more than 5 minutes and less than 30 minutes. The temperature at the core of said reactor is more than 60° C. and less than 100° C. approximately, a conversion process comprising said chemical fluidification, and starchy materials obtainable by such processes.

Abstract: Thermally-inhibited starches and flours which are functionally equivalent to chemically-crosslinked starches are prepared by a process which comprises the steps of dehydrating a granular starch or flour to anhydrous or substantially anhydrous (<1% moisture) and heat treating the dehydrated starch or flour for a time and at a temperature sufficient to inhibit the starch, (e.g., 120-180° C. for up to 20 hours). Preferably the pH of the starch is adjusted to neutral or greater (e.g., pH 8-9.5) prior to the dehydration. The dehydration may be a thermal dehydration carried out simultaneously with the heat treatment or a non-thermal dehydration carried out by extraction with a solvent (e.g., ethanol) or by freeze drying.

Abstract: The present invention is directed to sago fluidity starch and the use thereof. Such fluidity starches exhibit exceptionally fast gelling properties, high gel strengths, and exceptional elasticity. These properties allow for significantly reduced processing times, including reduced hold times. Further, the higher gel strength allows for reduced starch levels without loss of final product gel strength integrity or texture.

Abstract: Physically modified starch products are prepared using pressure and heat such as by extruding starting material starch which optionally can be admixed with gums and/or surfactants. The properties of the products can be adjusted by varying the moisture content of the materials in the extruder and the temperature and pressure at a die plate provided at the discharge end of the extruder. The screw elements in the extruder are selected with the goal of using enough mixing elements at the discharge end to keep the pressure in the extruder barrel as high as possible over a short distance. The physically modified starch products are made up of partially to fully cooked starch and some raw starch particles. They are highly dispersible in cold or hot water with hot or cold swelling viscosity.

Abstract: Starch, particularly maize starch, having an amylose content of more than 80% w/w, including physically or chemically modified derivatives thereof, and destructurized and non-destructurized forms thereof. Also, disclosed are hybrid maize seeds capable of producing a starch having an amylose content of more than 80%. Also disclosed are starch fractions of enhanced dietary fiber and/or resistant starch content.

Abstract: Physically modified starch products are prepared using pressure and heat such as by extruding starting material starch which optionally can be admixed with gums and/or surfactants. The properties of the products can be adjusted by varying the moisture content of the materials in the extruder and the temperature and pressure at a die plate provided at the discharge end of the extruder. The screw elements in the extruder are selected with the goal of using enough mixing elements at the discharge end to keep the pressure in the extruder barrel as high as possible over a short distance. The physically modified starch products are made up of partially to fully cooked starch and some raw starch particles. They are highly dispersible in cold or hot water with hot or cold swelling viscosity.

Abstract: The present invention describes the use and preparation of a novel rapidly peptizable stabilizing composition comprising attrited colloidal microcrystalline cellulose wetcake coprocessed and dried with iota-carrageenan, and its use for stabilizing aqueous foods.

Abstract: A cold process bake fruit paste including a fruit concentrate, water, a corn syrup sweetener, and a stabilizer system comprising a blend of first instant granular modified corn starch hydratable into a highly viscous free standing mass when exposed to free water and a second instant granular natural corn starch hydratable by free water to form a resilient, colloidal gel structure with the first and second starches hydrated after being fully dispersed in fruit paste.