Abstract: A method of processing an initial starch containing gluten protein to produce a purified starch having less than 20 parts per million of a gluten protein (i.e., “gluten free”). A slurry of the unpurified starch is treated with an agent to degrade the gluten protein, and then the degraded gluten protein is removed, resulting in a slurry of the purified starch. The slurry of the purified starch is dried, resulting in the purified starch, and the purified starch is tested to confirm that the purified starch meets the standard for being gluten free. The starch is from a member of the tribe Triticeae (e.g., wheat, rye, barley, or triticale) or other plant starch that either naturally contains gluten protein or may be contaminated with gluten protein. The agent is selected from among acids, bases, alcohols, surfactants, proteases, chaotropic agents, reducing agents, and combinations thereof.

Abstract: A method for preparing cassava flour with a low content of cyanogenic glycosides is provided. The method includes: washing, peeling, and cutting newly harvested fresh cassava to obtain cassava pellets, cassava shreds, or a cassava pulp as a raw material. The method further includes the following steps: immersing the raw material in a solution containing cellulase and pectinase for 10-30 minutes, and then placing the raw material in warm water with a temperature of 35-50° C. and a pH value of 5.5-6.5 and ultrasonicating for 10-30 minutes at an ultrasonic frequency of 50-80 kHz, to obtain an ultrasonicated raw material; drying and pulverizing the ultrasonicated raw material to obtain cassava flour with a low content of cyanogenic glycosides, a cyanogenic glycoside content of the cassava flour is less than 15 mg/kg.

Abstract: The presently disclosed subject matter provides a process for starch liquefaction using at least two classes of ?-amylase enzymes, wherein the starch hydrolysis pattern from at least two of these classes is different. At least one class of enzyme is provided to the liquefaction process in the form of transgenic plant material expressing at least one class of ?-amylase enzyme or is provided in the form of a purified or partially-purified ?-amylase enzyme preparation. The second or subsequent class(es) of ?-amylase enzymes may be provided in the form of additional transgenic plant material expressing the second or subsequent class(es), or may be provided in the form of a second or subsequent purified or partially-purified ?-amylase enzyme preparation.

Abstract: An apparatus and method for separating joined components, purifying liquid, promoting interaction between two or more components and improving combustion. The apparatus has a housing, a rotor inside of the housing, a plurality of protrusions extending from the rotor, a shaft coupled with the rotor and a prime mover for rotating the shaft. Fluid within the housing cavitates as the rotor rotates and the protrusions move through the fluid. Cavitation causes joined components within the fluid to separate, kills undesirable organisms within the fluid, promotes interaction of components within the fluid and improves combustion of a liquid fuel. The fluid and components may also be subjected to abrasion and centrifugal and impact forces for separating the components, purifying the fluid, promoting interaction of the components and improving combustion.

Abstract: A method of starch extraction, starch modification, and/or malting comprising (a) steeping a starch source in the presence of an aqueous anolyte product, (b) adding an aqueous anolyte product to an intermediate product extraction slurry comprising starch and gluten, (c) adding an aqueous anolyte product to a starch product slurry produced by separating the starch and gluten, (d) contacting an extracted starch product with a type and amount of an aqueous anolyte product effective for modifying the starch product and/or (e) steeping the starch source in the presence of an aqueous catholyte product.

Abstract: Methods of making a gelatinized, shear-thinned potato starch composition, optionally comprising a lipid, is disclosed, for use in dairy applications.

Abstract: A process for producing a fat imitator by combining a complex carbohydrate, a simple carbohydrate, a proteinaceous material, a gum or hydrocolloid polycarbohydrate and a salt. The complex carbohydrate may be a whole, dehulled cereal grain, legume seed or plant tuber. The simple carbohydrate may be a sugar solid or sugar syrup. The proteinaceous material contains a minimum protein content of 20% weight as determined by 6.25% times nitrogen content. The gum or hydrocolloid polycarbohydrate may be of vegetable, algal, animal or bacterial origin. The salt may be a sodium or potassium chloride, phosphate, acetate, citrate, lactate, gluconate, or an ammonium phosphate, acetate, citrate, lactate, gluconate or combinations of the foregoing salts.

Abstract: A method for enhancing the dewatering of starch comprising adding to an aqueous starch slurry an effective amount of a composition comprising polybutene and at least one surfactant having a melting point less than 20.degree. C.

Abstract: The present invention relates to a method for the hydrolysis of sweetpotato starch which comprises the steps of: a) separating outer and starchy inner tissues of sweetpotato roots; b) heating the separated starchy inner tissues of step a) for a time sufficient for obtaining a suitable slurry; c) preparing an amylase crude extract from sweetpotato roots outer tissues of step a); and d) incubating the slurry of step b) with the extract of step c) for a time sufficient for the complete hydrolysis of starch.

Abstract: The subject invention provides, for the first time, an efficient method for obtaining high quality essentially pure starch from legumes. The method involves milling dehulled legumes to obtain a powder followed by wet separating (centrifugation) the small particle size fraction of said powder to separate pure starch from a protein concentrate. The invention is specifically exemplified with respect to garbanzo beans.

Abstract: A method for preparing a mixture of fructose, glucose and compounds of the general formula GF.sub.n, wherein G is glucose and F is fructose and n is an integer. The mixture is recovered from plant tubers or roots by means of a method which does not involve any chemical modification of the components of the mixture. A juice or syrup comprising fructose, glucose, sucrose and oligosaccharides is subjected at one or more suitable steps to a physical separation process to reduce the amount of fructose, glucose and sucrose. The physical separation may be carried out by chromatography or nanofiltration or both. The mixture is suitable for use in foodstuffs and beverages for human beings and animals.

Abstract: A method for preparing a mixture of fructose, glucose and oligosaccharides prepared from tubers or roots, and the use of the mixtures as a filler bulking agent with a sweet taste.

Abstract: A process for the liquifaction of beets or chicory roots which includes washing and grinding the beets or chicory roots to provide a ground product; mixing the ground product with a mixture of enzymes that include SPS-ase, cellulase and cellobiase, as well as an acid so as to provide a pH of about 3 to 5.5; leaving the mixture for about 1 to 6 hours to accomplish a prehydrolysis of the ground product; grinding the prehydrolyzed ground product; allowing the prehydrolyzed ground product to hydrolyze for about 20 to 120 hours; and recovering the liquid hydrolyzed product.

Abstract: A process for manufacturing potato fibers and potato fibers manufactured in the process. According to the process, potatoes are subjected to washing, dividing into potato juice, starch and pulp, and subsequently separating of starch from potato juice and pulp. The process is distinguished in that solid impurities are removed from the pulp, potato juice being defoamed and added to the pulp to form a pulp/potato juice mixture which is relieved of solid impurities by density separation. Subsequently, the pulp is dewatered to remove part of the potato juice, and the dewatered pulp is refined such that the content of potato juice and dissolved salts in the pulp is reduced in that the pulp is prepressed to a dry solids content of 20-30% and thereupon washed by adding water to obtain a dry solids content of 11-16%, whereupon the pulp is finally pressed to a dry solids content of 20-30%. Finally, the refined pulp is subjected to drying and grinding to the final potato fiber product.

Abstract: This invention provides a process for easily recovering nearly white starch and protein having a high commercial value by depressing darkening of crushed slurry and juice in producing starch and protein of a subterranean stem.The above-mentioned process is characterized by adding at least one member selected from the group consisting of sodium thiosulfate, potassium thiosulfate, sodium hydrogen sulfite, sodium sulfite and potassium sulfite at the time of crushing the subterranean stem.

Abstract: Alpha-potato starch with a quality suitable for use as a binder in feeds for fish can be produced by first adjusting the electrical conductivity of a potato starch slurry, then thermal gelatinizing and dehydrating the same.

Abstract: Wet milling of starch bearing materials (e.g. corn, potatoes or wheat) wherein water being used in the process is separated by reverse osmosis or ultrafiltration, into two fractions, one fraction (the first fraction) having a lower content of soluble and insoluble matter than the other (second) fraction. The first fraction is then recycled to the washing step of the milling process where it is used to wash the starch. The separation and recycling steps reduce the water requirement of the milling process and also reduce the volume of effluent leaving the process, which needs to be evaporated and/or disposed of.

Abstract: A starch product suitable for use in drilling muds, a method for producing the same, a drilling mud containing said product and a method for drilling a well.The starch product is obtained by drying the debris recovered from peeling potatoes. The production is preferably performed by washing the potatoes (50) and peeling them (51), yielding rasped potatoes (56) and peel debris (51a). A great part of the water contained in said peel debris (51a) is removed in a decanter (52) and the remainder is subsequently dried (53), yielding the product (55).

Abstract: Starch is recovered from an amylaceous material such as manioc root or corn in the form of an aqueous slurry containing substantially all of the soluble components, e.g., carbohydrates and proteins, of the amylaceous material prior to processing. To accomplish such recovery, amylaceous material is milled in one or more steps in the presence of water to provide a slurry containing liberated starch particles and non-starch components. The initial aqueous starch slurry is then concentrated by removal of water therefrom. The water removed from the initial starch slurry contains soluble elements of the starch and is recycled to restore these elements to the starch recovery system.

Abstract: Starch is recovered from an amylaceous root such as manioc root in the form of an aqueous slurry containing substantially all of the soluble components, e.g., sugars and proteins, of the root prior to processing. To accomplish such recovery, fragmented root is milled in one or more steps in the presence of water to provide a slurry containing liberated starch particles and fiber particles. The fiber particles are separated from the starch particles and the resulting substantially fiber-free initial aqueous starch slurry is concentrated by removal of water therefrom. The water removed from the initial starch slurry contains soluble elements of the starch and is recycled to restore these elements to the recovery system.

Abstract: Process for concentrating starch contained in very dilute, aqueous mixtures having, for example, a starch content of less than about 1 weight percent. The concentrated product is obtained as an aqueous mixture containing starch solids in the amount of at least about 30 weight percent, preferably about 35 to 50 weight percent. The concentrating operation involves the sequential use of a gravity settling technique, especially lamellar plate settling, to increase the starch content of the solid-liquid mixture to about 5 to 20 weight percent. This mixture can be readily removed from the settler, and further concentrated centrifugally, e.g., in a liquid cyclone, by a factor of at least about 2 to provide the desired aqueous mixture having a concentration of at least about 30 weight percent of starch solids. The latter stream can be readily and effectively handled and treated to recover relatively pure, essentially solid, food grade starch of low moisture content, e.g., less than about 10 weight percent.

Abstract: In the recovery of starch from cell tissue of root crop such as potatoes, by centrifuging, the feed to one of the centrifuging steps, in which an aqueous phase containing fibers and protein is separated from starch milk, is subjected to homogenization to free the fibers of included starch. Thereby, better separation in the centrifuging step is obtained.