Abstract: Systems and processes may be used for continuously processing a solid material such as a solid starch-bearing material at a non-atmospheric pressure. In some examples, the material is delivered to a process vessel at substantially the same non-atmospheric pressure condition as the process vessel so as to avoid shearing the material. In some examples, the solid material is continuously fed into a process vessel, continuously processed in the process vessel, and continuously discharged from the process vessel.

Abstract: Wheat having a reduced level of SBEIIa activity, that may have a relative high amylose content. Wheat having a mutant SBEIIa gene in the A genome. The wheat might additionally have reduced levels of SBEIIb activity. The wheat grain of this invention can be of a non-shrunken phenotype despite a lesion in the amylopectin synthesis pathway, and may also have a high relative amylose content.

Abstract: A reactor for hydrolytic splitting of cellulose under high pressure and heat has an inlet and outlet each with a cross-sectional area smaller than the cross-sectional area of the reactor. The pressure and heat in the reactor forms a cellulose plug within the inlet and the outlet. The inlet plug stops cellulose from escaping out the inlet. Cellulose begins to breakdown under heat, pressure, and if required an acid or a lubricant. The outlet plug slows downstream movement of cooking cellulose. Cellulose may be pre-treated by the addition of water, a weak acid, a lubricant, or a combination of the foregoing. The outer surface of the plug cooks faster than the inner core of the plug, becomes a liquefied slurry, and slides faster towards the outlet than the inner core.

Abstract: A process for preparing a starch-containing biomass particle stream having a significant percentage of fiber for processing into ethanol comprises the first step of: mixing the particle stream with a liquid solvent to dissolve at least a portion of the starch in the carbohydrate particle stream to form a carbohydrate slurry stream containing starch dissolved in the liquid solvent. This first step removes a portion of the fiber from the carbohydrate slurry stream. In a second step, the carbohydrate slurry stream is held in a settling tank to remove a further portion of the fiber. An enhancement to the process is suitable for use with shell corn or other biomass having an oil-containing germ portion and a non-germ portion comprising mainly carbohydrates and fiber. This enhancement includes the step of grinding the corn to particles of a size suitable for separating the germ particles from the non-germ particles. The germ particles are processed first to remove the oil and then to remove the carbohydrates.

Abstract: The invention provides a process wherein starch and/or a starch derivative can be gelatinized more efficiently by means a thermo mechanical treatment, when a carbohydrate polymer is used comprising aldehyde containing monomer units which comprise one or more aldehyde groups that are derived from one or more a primary alcohol groups. With this process a granulate or other semi-finished product can be obtained that can be shaped to produce an article that has excellent dimensional stability in water. The invention further provides a granulate, a shaped starch product, a food product or a blown starch film comprising such a carbohydrate polymer.

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: 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: Transgenic plant cells and plants are described which synthesize a starch which is modified in comparison to wild-type plant cells and plants and show a decrease in the activity of GBSSI and BE proteins. Furthermore, the modified starches obtainable from these plant cells and plants are described, and processes for their preparation.

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: The present invention concerns the use of water-insoluble linear poly-alpba-1,4-D-glucans as resistant starch (RS) as well as a process for the preparation of resistant starch characterised in that saccharose is reacted with a protein with the enzymatic activity of an amylosucrase.

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 process of producing starch from plant material is provided which involves adding extraneous protein to the plant material. This produces a network of protein. The starch is isolated from the protein network/plant material mixture.

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: 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: A method for the preparation of starch particles in a two-phase system comprises at least the following steps: a) a preparation of a first phase comprising a dispersion of starch in water; b) preparation of a dispersion or emulsion of the first phase in a second liquid phase, with the proviso that the second phase is not water; c) cross-linking of the starch present in the first phase; d) separating the starch particles thus formed. According to a first aspect of the invention the second phase consists of a hydrophobic liquid and step b) consists in forming an oil-in-water emulsion, which is then inverted to a water-in-oil emulsion. According to a second aspect of the invention, the second phase consists of a water-miscible non-solvent for starch. Starch particles of very small particles size can be produced in a controlled manner by means of this method.

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: An improved corn wet milling process is disclosed in which a first stream comprising water, starch, and protein (e.g., gluten) is generated by separating fiber from wet milled de-germed corn particles (e.g. fiber separation step). Membrane filtration (e.g. starch-protein stream thickening) is performed on the first stream, producing a first retentate and a first aqueous permeate. The first retentate (e.g. thickened starch-protein stream) is separated into a second stream and a third stream (e.g. primary starch separation step). The second stream comprises water and a majority of the starch present in the first retentate, and the third stream comprises water and a majority of the protein (e.g., gluten) present in the first retentate. This process provides an economical means of recovering a higher percentage of the available cornstarch for inclusion in high value products.

Abstract: The invention relates to a process for increasing the content of &agr;-amylase-resistant starch (RS content) of a polysaccharide wherein

Abstract: A method for obtaining starch from maize involving soaking maize kernels in water to produce soaked maize kernels, grinding the soaked maize kernels to produce a ground maize slurry, and incubating the ground maize slurry with enzyme (e.g., protease).

Abstract: An improved corn wet milling process is disclosed in which a first stream comprising water, starch, and protein (e.g., gluten) is generated by separating fiber from wet milled de-germed corn particles (e.g. fiber separation step). Membrane filtration (e.g. starch-protein stream thickening) is performed on the first stream, producing a first retentate and a first aqueous permeate. The first retentate (e.g. thickened starch-protein stream) is separated into a second stream and a third stream (e.g. primary starch separation step). The second stream comprises water and a majority of the starch present in the first retentate, and the third stream comprises water and a majority of the protein (e.g., gluten) present in the first retentate. This process provides an economical means of recovering a higher percentage of the available cornstarch for inclusion in high value products.

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: Disclosed is a starch/gum based ingredient for use in food products which includes a high amylose starch and a hydrocolloid, edible gum to which water is added and co-processed in an extruder under conditions of temperatures of about 100° C. or more and moisture levels of at least about 16.7% and relatively high shear. The ingredient provides desirable texture and mouth feel characteristics to food products in which it is incorporated, and provides a white color along with improved opacity. Flavor release is improved and storage stability is controlled. It also serves as a processing aid. Also disclosed is a method of making the ingredient and various food products embodying the ingredient.

Abstract: Thermally-inhibited, pregelatinized non-granular starches and flours are prepared by pregelatinizing the starch or flour and thermally inhibiting the starch or flour by dehydrating the starch or flour to anhydrous or substantially anhydrous and then heat treating the dehydrated starch. The pregelatinization may be carried out prior to or after the thermal inhibition using known methods which disrupt the granular structure such by drum drying or jet cooking and spray-drying. Preferably the starch or flour is adjusted to a pH above 7.0 prior to the thermal inhibition. The starch may be dehydrated by heating the starch in a suitable heating apparatus, by extracting the water from the starch using a solvent such as ethanol, or by freeze drying the starch. Preferably the starch or flour is treated with a solvent to remove proteins and/or lipids and thus prevent off flavors.

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 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 process is disclosed for producing thermoplastic starch based on renewable raw materials and, if required, for further processing it into a granulate. A low viscosity starch is modified under a low shearing stress during the extrusion process and leaves the extruder with an increased viscosity in the form of a strip, threads or in other geometrical shapes. The advantages of the invention mainly lie in the improved quality of the starch products, the preservation of the mechanical parts of the extruder installation and the increase of the nominal output of the extruder.

Abstract: A method for extracting vegetable oils from oleaginous plants in which the solid parts of the plants, which contain oils embedded in macromolecular polysaccharide substances typical of the integument of the plants, are subjected to an enzyme attack by means of at least one enzyme which lyses at least that polysaccharide. Then the oil contained in the solid parts is recovered by means of conventional mechanical recovery stages without using a solvent-based extraction stage.

Abstract: A process for the manufacture of a lactitol syrup that involves subjecting a mixture of lactose and an hydrolysate of inulin or of starch to catalytic hydrogenation.

Abstract: Thermally-inhibited, pregelatinized non-granular starches and flours are prepared by pregelatinizing the starch or flour and thermally inhibiting the starch or flour by dehydrating the starch or flour to anhydrous or substantially anhydrous and then heat treating the dehydrated starch. The pregelatinization may be carried out prior to or after the thermal inhibition using known methods which disrupt the granular structure such by drum drying or jet cooking and spray-drying. Preferably the starch or flour is adjusted to a pH above 7.0 prior to the thermal inhibition. The starch may be dehydrated by heating the starch in a suitable heating apparatus, by extracting the water from the starch using a solvent such as ethanol, or by freeze drying the starch. Preferably the starch or flour is treated with a solvent to remove proteins and/or lipids and thus prevent off flavors.

Abstract: The present invention is directed to purifying starch granules from starch-bearing crops, preferably maize, which include treating starch granules with a thermally tolerant, broad pH range proteolytic enzyme that is specific for surface-associated proteins. Also disclosed are purified starch granules which are substantially free of surface-associated proteins. Uses of the isolated starch granules are disclosed.

Abstract: The present invention is directed to a waxy maize starch derived from a single plant which is heterozygous for the recessive sugary-2 allele. Such starch has excellent low temperature and freeze-thaw stability, a relatively high peak viscosity, a relatively high pasting temperature, and intact granules. The starch is useful in a wide variety of food, pharmaceutical, and industrial applications.

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.degree. 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: A process to enhance the physical separations in the wet milling process is disclosed. Specifically, a nonionic surfactant esterified with fatty acids acts to reduce the starch content of fiber in the wet milling process, thus increasing the quantity of starch recovered for subsequent processing into higher value products.

Abstract: A resistant granular starch with high dietary fiber content and the method of preparing this product wherein a high amylose starch having at least 40% by weight amylose content and total moisture content of from about 10 to 90% by weight, based on the weight of starch and water is heated in the presence of a starch swelling inhibiting agent, particularly an inorganic salt, to a temperature of from about 60 to 160.degree. C. to provide a granular starch which retains its granular structure and has a total dietary fiber content of at least 12%.

Abstract: A stable and non-separable composition comprised of starch and a water-immiscible material can be prepared in the absence of external emulsifying or dispersing agents by thoroughly solubilizing an aqueous dispersion of the starch at elevated temperatures and incorporating the water-immiscible material into the non-retrograded starch under conditions of high turbulence. The resulting dispersions form soft gels that can be easily converted to pourable fluids by the application of heat. Upon drying, these dispersions yield solid compositions that are easily redispersed in water to form smooth, stable dispersions. These compositions are useful as thickening agents, suspending agents, waterproof coating materials, adhesives, fat substitutes, and seed coatings. They are receptive to the addition of a variety of other water-immiscible materials, such as volatile and essential oils, food flavorants, medicinals, waxes, agricultural chemicals, and the like.

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: Chemically modified RS.sub.4 starches are provided which have a high degree of resistance to .alpha.-amylase digestion and can serve as low calorie food additives in products such as breads or crackers as a source of dietary fiber. The starches of the invention can be prepared from any type of starting starch (e.g., wheat, corn, oat, rice, tapioca, mung bean, potato or high amylose starches) and are preferably formed as phosphorylated distarch phosphodiesters. The preferred phosphorylating agent is a mixture of sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP) in the presence of sodium chloride or sulfate. The starches are advantageously prepared in an aqueous slurry reaction at basic pH and moderate heating.

Abstract: Methods for separation of wheat flour into protein and starch fractions are described. Wheat flour is (1) mixed with water to hydrate the flour and form a cohesive batter or dough, (2) chilled, and (3) mixed and washed with chilled ethanol to separate it into protein and starch fractions. Wheat protein fractions that are equivalent in yield and protein concentration to fractions produced by water washing methods are obtained, while reducing water and energy use. The protein fraction showed improved dough strength.

Abstract: In a cationic modification process for starch, starch is reacted with polymers that contain amino and/or ammonium groups in an aqueous medium at temperatures from 115.degree. C. to 180.degree. C. under an increased pressure and in the absence of oxidizers, polymerization initiators and alkali. The reaction is conducted so that maximum 10% by weight starch has its molar weight reduced. Also disclosed is the use of the thus obtained reaction products as dry strength agents for paper.

Abstract: A method of producing a granular resistant starch comprising the steps of heating a granular native starch to swell but not rupture the starch granules, debranching the starch, treating the starch to retrograde the amylose therein, optionally annealing the starch and optionally drying the product to a powder is described. Granular resistant starch produced by this method and food formulations containing the granular resistant starch are also described.

Abstract: The present invention is directed to a thermally inhibited, subsequently enzymatically hydrolyzed, ungelatinized, granular starch or flour and the process of making such starch or flour. Such starch or flour is useful as an ingredient in food products, particularly fruit- or vegetable-based products.

Abstract: Methods of enhancing the dewatering of gluten are disclosed. The methods comprise adding an anionic surfactant to the wet gluten prior to dewatering, as in vacuum dewatering equipment. Particularly effective surfactants are sulfates and sulfonates.

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: Thermally-inhibited, pregelatinized non-granular starches and flours are prepared by pregelatinizing the starch or flour and thermally inhibiting the starch or flour by dehydrating the starch or flour to anhydrous or substantially anhydrous and then heat treating the dehydrated starch. The pregelatinization may be carried out prior to or after the thermal inhibition using known methods which disrupt the granular structure such by drum drying or jet cooking and spray-drying. Preferably the starch or flour is adjusted to a pH above 7.0 prior to the thermal inhibition. The starch may be dehydrated by heating the starch in a suitable heating apparatus, by extracting the water from the starch using a solvent such as ethanol, or by freeze drying the starch. Preferably the starch or flour is treated with a solvent to remove proteins and/or lipids and thus prevent off flavors.

Abstract: Pregelatinized granular starches and flours are thermally inhibited by dehydrating a starch to anhydrous or substantially anhydrous and then heat treating the dehydrated starch at a temperature and for a time sufficient to inhibit the starch. The starch may be pregelatinized prior to or after the thermal inhibition using methods known in the art which retain the granular integrity. Preferably, the pH of the starch or flour is raised to 7.0 or above prior to the thermal inhibition steps. The dehydration step may be carried out by directly heating the starch, by extracting the starch with a solvent, or by freeze drying the starch. Preferably protein and/or lipids are removed prior to or after the thermal inhibition.

Abstract: In the process, a starch-containing suspension 1 is divided at admixture of washing liquid 5 in a centrifuge "A" into starch-containing concentrate 2, a first liquid phase 3 with primarily dissolved substances and a second liquid phase 4 with primarily undissolved substances. The first liquid phase 3 is especially suitable as washing liquid in counterflow washing processes as it contains no obstructive undissolved substances. Also, the disposal of this liquid phase is simpler. The second liquid phase 4 with the undissolved substances is generated in higher concentration compared to conventional processes so that the processing of this phase is less cumbersome.

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.

Abstract: A process wherein a grain flour is treated to remove proteins is described. The process uses ethanol and water for the extraction at acid or basic pH's and optionally heating with or without a reducing agent. The remaining solution is then used to form edible and biodegradable films by casting on a surface.

Abstract: A resistant granular starch with high dietary fiber content and the method of preparing this product wherein a high amylose starch having at least 40% by weight amylose content and a water content of 10 to 80% by weight is heated to a temperature of from about 60.degree. to 160.degree. C. to provide a granular starch which retains its granular structure and has a total dietary fiber content of at least 12%. Food products containing this resistant granular starch are also provided.