Abstract: A baked good includes a gelatinized component comprising a starch and having a total starch content, the baked good having a slowly digestible starch content of at least 15 grams per 100 grams of ready-to-eat baked good, and at least 20% of the total starch content of the baked good being gelatinized.

Abstract: The present invention relates to alpha-amylase variants comprising substitutions at positions corresponding to positions 268 and 293 of SEQ ID NO: 1, in particular substitutions selected from the group consisting of: 268G+293Y; 268G+293F; 268G+293W; 268G+293H; 268G+293A; 268G+293Q; 268A+293Y; 268A+293F; 268A+293W; 268A+293H; 268A+293A; 268A+293Q; 268P+293Y; 268P+293F; 268P+293W; 268P+293H; 268P+293A; 268P+293Q; 268S+293Y; 268S+293F; 268S+293W; 268S+293H; 268S+293A; 268S+293Q; 268T+293Y; 268T+293F; 268T+293W; 268T+293H; 268T+293A; 268T+293Q; 268V+293Y; 268V+293F; 268V+293W; 268V+293H; 268V+293A; 268V+293Q; 268I+293Y; 268I+293F; 268I+293W; 268I+293H; 268I+293A; 268I+293Q; 268L+293Y; 268L+293F; 268L+293W; 268L+293H; 268L+293A; 268L+293Q; 268M+293Y; 268M+293F; 268M+293W; 268M+293H; 268M+293A; 268M+293Q; and wherein the variant has at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 96%, at least 97%, at least 98%, or at least 99%, but less than 100% sequence identity to a

Abstract: A coating slip including at least one pigment, water and: between 30% and 90% by weight of dextrin (A) of at least one dextrin having a weight-average molecular weight MA of less than 500 kDa; between 10% and 70% by weight of dextrin (B) of at least one dextrin having a weight-average molecular weight MB; the weight amounts of dextrins being relative to the total amount of the mixture of dextrins (A) and (B) in the composition, characterized in that MB is greater than MA+50 kDa. Also, a process for coating paper including a step of coating with this slip, and also to the paper obtained at the end of this process.

Abstract: The invention relates to a hydrogenated glucose polymer composition having a total fibre content of more than 50% as determined by the AOAC 2001.03 method, and a dry weight reducing sugar content, SR, lower than 800 ppm. The invention also relates to a method for producing said composition. The invention is also directed to a food or pharmaceutical product comprising said composition.

Abstract: Coating colors having a dextrin having high amylopectin content. When such a dextrin is used in the form of an adhesive, it confers an excellent stability on the adhesive. When the adhesive is subsequently incorporated in the coating color, it makes it possible to adjust the Brookfield viscosity thereof, while providing a good compromise between water retention and rheological behavior at high shear gradient. Also, the use of such dextrin for the manufacture of a coating color. Further, a process for the manufacture of a paper or of a cardboard coated on at least one its face with a coating color, and papers and cardboards thus obtained.

Abstract: Disclosed is a method for preparing a mixture of malto-oligosaccharides. Generally, a dry-milled corn fraction, such as a corn flour from which germ and fiber have been removed, is subjected to hydrolysis, typically catalyzed with acid or an enzyme such as an ?-amylase enzyme, under conditions suitable to form a mixture of malto-oligosaccharides. A gluten fraction is removed and the enzyme is inactivated, such as with heat. The mixture of malto-oligosaccharides then may be recovered from remaining solids and purified.

Abstract: The present invention relates to a method of making a crosslinked thermoset resin. One embodiment of this method comprises: (i) separating a plant-derived flour mixture into a protein fraction comprising proteins and a carbohydrate fraction comprising carbohydrates; (ii) subjecting the carbohydrate fraction to an oxidizing agent to yield oxidized carbohydrates comprising aldehyde functional groups or both aldehyde functional groups and carboxyl functional groups; and (iii) reacting the oxidized carbohydrates with the protein fraction under conditions effective to crosslink the proteins, thereby yielding a crosslinked thermoset resin. The present invention also relates to a crosslinked thermoset resin and composites, nanofiber membranes, and adhesives comprising the crosslinked thermoset resin.

Abstract: A side-stream particle precipitator system for the breakdown and removal of bio-materials and suspended solids in water cooling systems using a plurality of ionizer treatment units utilizing electric and electro-magnetic fields and a mechanical vortex precipitating system to remove particulate materials contained in the water complex as suspended solids. The system also uses high voltage electrodes for charging the water complex to breakdown laminar flow at the conduit walls to mechanically dislodge any build-up of bio-materials or chemical compounds along the walls resulting in an increase in thermal conductivity.

Abstract: An improved dry grind system and method for producing a sugar stream from grains or similar carbohydrate sources and/or residues, such as for biofuel production. In particular, a sugar/carbohydrate stream, which includes a desired Dextrose Equivalent (DE) where DE describes the degree of conversion of starch to dextrose (aka glucose) and/or has had removed therefrom an undesirable amount of unfermentable components, can be produced after saccharification and prior to fermentation (or other sugar conversion process), with such sugar stream being available for biofuel production, e.g., alcohol production, or other processes. In addition, the systems and methods also can involve the removal of certain grain components, e.g., corn kernel components, including protein, oil and/or fiber, prior to fermentation or other conversion systems. In other words, sugar stream production and/or grain component separation occurs on the front end of the system and method.

Abstract: Disclosed herein is a method for harvesting amylose host material comprising enzymatically treating starch after the starch has been chemically modified to uniformly insert a steric hindrance substituent.

Abstract: Disclosed is a method for preparing a mixture of malto-oligosaccharides. Generally, a dry-milled corn fraction, such as a corn flour from which germ and fiber have been removed, is subjected to hydrolysis, typically catalyzed with acid or an enzyme such as an ?-amylase enzyme, under conditions suitable to form a mixture of malto-oligosaccharides. A gluten fraction is removed and the enzyme is inactivated, such as with heat. The mixture of malto-oligosaccharides then may be recovered from remaining solids and purified.

Abstract: The invention relates to a system (1) for conching edible mass, in particular cocoa containing mass, such as chocolate, cocoa liquor or compound, including a shear device, in particular a so-called taste-changer (14), in turn has a housing (16), a shaft (17) rotatably mounted in the housing (16), means (19, 20) for subjecting the edible mass to high shear stresses, means (21, 22) for spreading the edible mass after it has been subjected to high shear, and an inlet (24, 25) for supplying a gas to the spread edible mass. The system further includes a thin film evaporator (15) to treat the edible mass exiting the shear device (14).

Abstract: Disclosed are methods relating to an extruded pregelatinized, partially hydrolyzed starch prepared by mixing at least water, non-pregelatinized starch, and acid to form a starch precursor. The acid can be a weak acid that substantially avoids chelating calcium ions or a strong acid in a small amount. In the method, pregelatinization and acid-modification of the starch precursor occurs in one step in an extruder. Also disclosed are methods of preparing board using the starch prepared according to the methods, as well as starches and boards prepared by various methods of the invention.

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: 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: 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: Described are variants of a parent ?-amylase that exhibits an alteration in at least one of the following properties relative to said parent ?-amylase: specific activity, substrate specificity, substrate binding, substrate cleavage, thermal stability, pH-dependent activity, pH-dependent stability, oxidative stability, Ca2+ dependency, pI, and wash performance. The variants are suitable for starch conversion, ethanol production, laundry washing, dish washing, hard surface cleaning, textile desizing, and/or sweetener production.

Abstract: Plant materials such as corn kernels which contain starch and fiber comprising cellulose, hemicellulose, lignin, and pectin are refined. The starch, cellulose, hemicellulose, and pectin are converted to sugars which are then fermented to ethanol. Additional sources of starch and fiber are optionally added to the refining process to further increase the yield of ethanol.

Abstract: A grain containing starch, such as corn, is refined. The grain is steeped in water at a temperature of about 125 to 160° F., which water is essentially free of sulfurous acid and contains recycled enzymes from downstream processes, in a counter-current steeping reactor for about 10 to 20 hours to produce an aqueous slurry of steeped grain having a moisture content of about 40 to 50 percent. The various components of the grain are then separated and the starch is converted to ethanol.

Abstract: The invention relates to a method for the continuous production of hydrolytically broken down starch or hydrolytically broken down substituted starch products such as hydroxyethyl- or hydroxypropyl starch. The invention essentially consists of carrying out most of the hydrolytic breakdown in a pipe-shaped, temperature-controlled reactor having no mixing elements. The remaining breakdown is carried out in one or more reactors fitted with mixing elements (fine hydrolysis). The product obtained can be used both in the food industry and for medical purposes, especially as plasma diluent.

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: The invention relates to a process for increasing the content of ?-amylase-resistant starch (RS content) of a polysaccharide wherein the polysaccharide used is, under a water deficit, incubated, then cooled, if appropriate dried and a polysaccharide having an RS content increased compared with the polysaccharide used is obtained.

Abstract: The present invention includes a method for producing ethanol from grain.

Abstract: A hydrogenated starch hydrolysate having the following saccharide contents (based on the solids content of the hydrogenated starch hydrolysate): A.<8 wt.-% of hydrogenated monosaccharides (DP=1); B.<41 wt.-% of hydrogenated disaccharides (DP=2); C.<15 wt.-% of hydrogenated trisaccharides (DP=3); D.<30 wt.-% of hydrogenated quat- to deca-oligosaccharides (DP=4 to 10); and E. from about 14 to about 38 wt.-% of hydrogenated undeca- or greater polysaccharides (DP≧11); and hard boiled candies which are produced from the hydrogenated starch hydrolysate.

Abstract: A starch hydrolysis food making process comprises mixing rice flour and rice syrup or honey in equal parts, adding amylase enzymes to the mixture, and extruding for a few seconds at an elevated temperature. Water may be added to the rice flour mixture to adjust the final product texture. A second extrusion can be used to adjust the pH. In a second starch hydrolysis method embodiment of the present invention, one part of water is mixed with five parts of rice flour. Then amylase enzymes are added to the mixture and extruded for a few seconds at an elevated temperature. The extrusion products are then packaged as food ingredients.

Abstract: The subject matter of the invention is branched maltodextrins, characterised by the fact that they present between 22% and 35%, preferably between 27 and 34%, glucosidic linkages 1→6, a content of reducing sugars lower than 20%, a polymolecularity index lower than 5 and a number average molecular weight Mn at most equal to 4500 g/mole, and the method of obtaining these branched maltodextrins.

Abstract: The present invention relates to a process for preparing resistant starch, the resistant starch obtainable from this process and use thereof.

Abstract: The invention relates to a process for preparing a starch dextrin wherein a starch comprising at least 95 wt. %, based on dry substance of the starch, of amylopectin or a derivative of said starch is dextrinized. The invention further relates to a dextrin obtainable by said process and to the use thereof as an adhesive.

Abstract: An alpha-amylase enzyme obtained from Bacillus acidocaldarius species is utilized to liquefy starch at a pH as low as 3.0 without the need to add thermostabilizing agents such as calcium. The alpha-amylase produces acceptable DE yields in a single liquefaction step and does not need to be inactivated prior to conducting saccharification which can proceed without adjustment of the pH of the liquefact. Alternatively, a secondary liquefaction process can be utilized, in which case two additions of the alpha-amylase are used resulting in a combined low dosage of the enzyme.

Abstract: The subject of the invention is a process for modifying amylaceous (starchy) materials comprising a stage of chemical fluidification and a stage of stabilization, simultaneous or not simultaneous, these two stages being performed in the dry phase and by the use of a plycarboxylic organic acid. The acid can be chosen particularly from among citric acid, adipic acid, azelaic acid and their mixtures. The process is advantageously performed at a temperature between 90° C. and 170° C., at a pH below 4 and during a total period between 3 minutes and 8 hours. The starchy material subjected to fluidification and stabilization can be cationic.

Abstract: The invention relates to a process for the conversion of starchy substances including a chemical liquification stage and a stabilization stage, whether simultaneous or not, these two stages being carried out in the dry phase and using respectively: a mineral or organic acid, permitting the liquification of the starchy substance at a water fluidity valued (WF) of at least 10, preferably at least 45, and an aldehyde compound, in particular a condensate between an aldehyde and a nitrogenous compound, capable of stabilizing said starchy substance.

Abstract: The invention discloses a boiling-stable granular resistant starch product which may comprise over 60% resistant starch as determined by the TDF method. The starch is made by subjecting a starch source to acid hydrolysis, followed by a hydrothermal treatment which is preferably heat-moisture treatment. The boiling-stable granular resistant starch product may be used in fromulating low-fat, high-fiber food products, as a tabletting aid, and as an inhibitor of excessive ice crystal formation in frozen products.

Abstract: Maltose products are prepared by hydrolyzing starch with an enzyme that consists essentially of a beta-amylase enzyme. The product thus prepared may be spray dried, or a high purity maltose product may be obtained therefrom via ultrafiltration. The high purity maltose product has a low content of glucose and saccharides in the DP 3-10 range.

Abstract: An enzyme resistant starch type III which has 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 enzyme resistant starch is produced using crystal nucleation and propagation temperatures which avoid substantial production of lower melting amylopectin crystals, lower melting amylose crystals, and lower melting amylose-lipid complexes. The nucleating temperature used is above the melting point of amylopectin crystals. The propagating temperature used is above the melting point of any amylose-lipid complexes but below the melting point of the enzyme resistant starch.

Abstract: The invention relates to the field of biological chemistry, and to polysaccharides in particular. Specifically, it concerns biological products obtained as a result of the polymerization and crosslinking in an alkaline medium of a gel, comprised of wheat or spelt wheat flour, in the presence of a dual-function crosslinking reagent. The invention further relates to a process for obtaining said biological products, consisting in forming an aqueous dispersion of flour, rendering this dispersion alkaline by adding an alkaline metal hydroxide, performing polymerization and crosslinking in the presence of a dual-function crosslinking reagent, and drying the resultant gel to obtain a vitreous, lightly colored product with a solid substance content of between 75% and 85% which is then ground into hard particles of a predetermined size. The application of the invention is abrasive particles.

Abstract: A method for heating starch solutions, including heating a dilute starch-water slurry, preferably containing about 8-12% starch, to a temperature of about 100-115.degree. C., adding starch to the dilute slurry, and dextrinating the starch in the slurry to reach a final slurry of 35-40% solid content, the solid content including at least one of dextrins and soluble broken starch chains.

Abstract: An enzyme resistant starch type III which has a melting point or endothermic peak of at least about 140.degree. 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 enzyme resistant starch is produced using crystal nucleation and propagation temperatures which avoid substantial production of lower melting amylopectin crystals, lower melting amylose crystals, and lower melting amylose-lipid complexes. The nucleating temperature used is above the melting point of amylopectin crystals. The propagating temperature used is above the melting point of any amylose-lipid complexes but below the melting point of the enzyme resistant starch.

Abstract: The present invention relates to an amylase isolated from Staphalothermus marinus, DSM 3639, having a temperature optima of 95.degree.-105.degree. C., determined at pH 5.5 and a pH optima of 4.5 to 5.5, determined at 95.degree. C. The amylase can be employed in the production of sweeteners and ethanol.

Abstract: An expanded shaped product with improved flexural compressibility and surface properties comprising starch and a hydrophobically modified acid anhydride or its acid hydrolyzed counterpart and the method of preparing such product by extrusion.

Abstract: A novel dry thinned starch produced by continuously feeding a mixture of a base starch and a chemical which hydrolyses the glycosidic linkage of starch to a plug flow reactor, passing the mixture through the reactor, recovering the mixture and neutralizing the mixture. The present invention also includes starches produced by the process and paper products produced from the starch and coated with the starch.

Abstract: The present invention relates to a process for preparing an instant rice nectar which can be preserved for long time. The instant rice nectar of the invention is prepared by the process which comprises the steps of: adding water to malt while stirring, filtrating to obtain malt extract, adding starch hydrolase to the malt extract and saccharifying, heating and chilling, filtering, and adding sugar to the filtrate so that the total sugar content reaches Brix 32 to 68; steeping nonglutinous rice in water and boiling, adding 1 to 3 times of water by weight and starch hydrolase to the resulting nectaring rice, and saccharifying; diluting the malt extract with water saccharified nectaring rice to the resulting mixture, and filling up a container with rice nectar thus produced and sealing; and, putting the container filled with the rice nectar in a retort chamber and sterilizing.

Abstract: High solids maltodextrin syrups, some of which are useful as the base for remoistenable adhesives, are prepared by a high solids alpha amylase enzyme conversion process. They are characterized by their high solids content (at least 55 wt. %) and light color. A granular chemically derivatized, optionally converted, starch having a degree of substitution of greater than about 0.01 and less than about 0.5 is used as the starting material. The maltodextrins have a reducing sugar content of about 5-19 dextrose equivalent and a distinct polymodal molecular weight distribution. When a granular highly esterified starch (D.S. of 0.5-1.8) is used as the starting material in the high solids process, the resulting enzyme-converted, esterified maltodextrins are characterized by their improved water dispersibility.

Abstract: Cellulosic material is converted to ethanol by hydrolyzing the cellulosic material in a gravity pressure vessel (50), and fermenting the product thereof. The gravity pressure vessel (50) employed is adapted to accommodate a continuous hydrolysis reaction and maximize the fermentable product yield on a commercial scale. The gravity pressure vessel (50) employed is also adapted to maximize the thermodynamic efficiencies of the hydrolysis reaction, as well as the entire ethanol producing process.

Abstract: Disclosed is a process for preparing a powdered seasoning, which comprises adding to and dissolving in a seasoning liquor or soy sauce, 100-250% by weight in total of a dextrin of DE value 6-15 and a dextrin of DE value 1-5 and 3-20% by weight of gelatin, and then spray-drying the resultant solution, a content of the DE 1-5 dextrin being 5-60% by weight of the total dextrin, all the percent weights being based on the weight of a solid in the seasoning liquor or soy sauce.

Abstract: Modified starch materials having a number average molecular weight of at least 10,000 for nutritional products provide a relatively slow release of metabolizable carbohydrates, giving a source of carbohydrate energy over a longer period of time than can be obtained from glucose and other carbohydrates such as lactose, fructose, or sucrose.

Abstract: Substantially fat free, reduced fat and low fat margarine-like spreads, dairy spreads and cream cheeses that have the taste, mouthfeel and textural properties of equivalent full fat spreads are described. The spreads contain a starch based texturizing agent that is derived from pregelatinized, high amylose starch. The presence of the texturizing agent functions to viscosify the spread in the absence of traditional viscosifying or thickening agents, such as gelatin and emulsifiers.

Abstract: Fat free, reduced fat and low fat cheeses, including natural cheese and processed cheese, and method for making the cheeses are described. The natural cheeses and processed cheeses contain a pregelatinized, high amylose starch based texturizing agent that can partially or totally replace fat and/or fillers which are traditionally incorporated into cheese formulations. The natural cheeses and processed cheeses have the textural and organoleptic mouthfeel properties of full fat, conventional natural cheeses and processed cheeses.

Abstract: A starch hydrolysate composition is particularly suited for use as a sequesterer, i.e., it readily interacts noncovalently with other molecules to form stable inclusion complexes which are useful in a variety of applications. The starch molecules in the composition which act as sequesterers are in the form of single helical inclusion complexes with starch molecules having a D.P. of about 10 to 200 and a weight-average D.P. of about 10 to 50 as the host molecule holding one or more guest molecules within their internal cavities. These hydrolysates are prepared by first converting amylopectin molecules from the double helix form to the single helix form and then by cleaving chain segments from the molecules.

Abstract: The present invention relates to a process for preparing indigestible polysaccharides and to the corresponding hydrogenated products. This process essentially consists in carrying out an enzymatic hydrolysis of at least one dextrin and/or one polyglucose using at least one saccharifying enzyme and at least one enzyme which hydrolyzes the 1-6 bonds of amylopectin.

Abstract: A novel starch-based texturizing agent, methods of manufacture and food formulations containing the texturizing agent. The texturizing agent comprises an insoluble microparticle (e.g., titanium dioxide), a gum (e.g., xanthan gum) and starch (e.g., pregelatinized starch) in the form of a complex in which the insoluble microparticle has been stabilized or entrapped therein. The texturizing agent can be used in low fat and fat-free foods, including mayonnaise, edible spreads such as margarines, salad dressing, mousse, cottage cheese dressing, sour cream, ice cream, yogurt and cream cheese.