Abstract: A microcrystalline starch composition is prepared by disintegration of microporous starch granules produced by partial hydrolysis of granular starch. The composition finds use particularly as a fat substitute in reduced calorie foods. The starch composition is optionally treated with starch reactive cross-linking agents and/or other surface modifying agents to optimize its rheological properties and the organoleptic qualities of processed foods containing the microcrystalline starch composition.

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 method of making a stabilized starch includes mixing an aqueous starch suspension having a starch concentration of from 5 to 50 % by weight with an aqueous metal salt solution which contains from 10 to 50 % by weight of at least one metal salt selected from the group consisting of TiOSO.sub.4, TiOCl.sub.2, Al.sub.2 (SO.sub.4).sub.3, NaAlO.sub.2, Fe(NO.sub.3).sub.3, FeSO.sub.4, ZnCl.sub.2, Na.sub.2SiO.sub.3, SbCl.sub.3, ZrOSO.sub.4, ZrOCl.sub.2, MgCl.sub.2 and SnCl.sub.4 with a starch-suspension-to-metal-salt-solution ratio of from 1:5 to 10:1, to form a mixture having a pH of from 3 to 10 and containing the stabilized starch; and after the mixing of step a), separating the stabilized starch from the mixture and washing and drying it. The starch suspension preferably contains starch particles having a particle size of from 1 to 150 microns.

Abstract: A method for the controlled molecular weight reduction of a polymer which comprises subjecting the polymer to pressure homogenization is disclosed. The preferred polymers are polysaccharides, particularly hyaluronic acid.

Abstract: The invention relates to a process for the production of a hot-dispersible HMT-starch with delayed thickening by treating starch in the presence of moisture at an elevated temperature, whereby the treatment is carried out in the presence of grated potatoes, potato juice or combinations thereof.

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 novel starch-based texturizing agent is disclosed. The texturizing agent is produced from high amylose (>40%) starch under specific conditions of temperature, pressure and shear. The texturizing agent functions to provide several fat-like attributes such as structure, viscosity, smoothness and opacity to reduce and/or essentially replace the fat content in foods. Additionally the texturizing agent can be used in full fat foods as a stabilizer. Foods containing the novel texturizing agents include mayonnaise, spoonable and pourable salad dressings, yogurt, cottage cheese, sour cream, cream cheese, peanut butter, frosting, cheesecake, mousse and several sauces, among others. The texturizing agent can also be incorporated into drug and cosmetic formulations.

Abstract: A microcrystalline starch composition is prepared by disintegration of microporous starch granules produced by partial hydrolysis of granular starch. The composition finds use particularly as a fat substitute in reduced calorie foods. The starch composition is optionally treated with starch reactive cross-linking agents and/or other surface modifying agents to optimize its rheological properties and the organoleptic qualities of processed foods containing the microcrystalline starch composition.

Abstract: Disclosed and claimed is a rapid, simple process for fractionating wheat flour into components comprising protein concentrates and prime starch. The claimed method utilizes minimal water and produces a low waste water load. Flour and liquid are mixed to form a dough. Additional liquid is added to the dough and the dough and liquid are vigorously dispersed. The dispersion is centrifuged and forms distinct fractions-layers that are separated for the recovery of vital gluten and prime starch.

Abstract: A continuous coupled jet-cooking/spray-drying process for processing or co-processing inherently water-dispersible or water-soluble crystalline polymers, such as starches, starch mixtures, gums (e.g., locust bean gum, carrageenan, agar), viscosifying proteins (e.g., gelatin), starch-gum mixtures, and fully hydrolyzed polyvinyl alcohols, is disclosed. The process involves the steps of: (a) forming a slurry or paste of the polymer and water, (b) jet-cooking the slurry or paste with steam at a temperature sufficient to fully disperse or solubilize the polymer, (c) immediately conveying and introducing, under elevated temperature and pressure, the jet-cooked dispersion or solution into a nozzle of a spray-dryer chamber, (d) atomizing the jet-cooked dispersion or solution through the nozzle, (e) drying the atomized mist within the spray-dryer chamber at a temperature sufficient to dry the polymer; and (f) recovering the dried polymer as a water-dispersible or water-soluble powder.

Abstract: A method for preparing a low caloric dextrin of which caloric value is not more than 280 kcal/100 g is provided using a pyrodextrin prepared by heating a starch to which mineral acid is added. The method comprising the steps of dissolving a pyrodextrin into water, and reacting alpha-amylase on the dextrin.

Abstract: This resistant starch product is characterized by a specific melting endotherm over a temperature range of 95.degree.-140.degree. C. with a peak in the range of about 115.degree.-135.degree. C. The product is obtained by gelatinizing and then debranching amylose or a high amylose starch with pullulanase or isoamylase.

Abstract: The protein/starch bond is broken mechanically by wet attrition milling rather than by cooking or with chemicals alone. The grain particles are milled to a particle size sufficiently small to break the bond between starch and protein and sufficiently large to retain substantially all of the starch granules intact. The protein is then extracted with ethanol and alkali solvents, separated and dried to form protein and/or protein isolate. The intact starch granules are cleaned and dried.

Abstract: A method of preparing reduced fat foods is provided which employs a retrograded, hydrolyzed, heat-treated, and fragmented, amylose starch. Amylose is precipitated and hydrolyzed with acid or .alpha.-amylase, solubles are removed by a heat treatment and the resulting solids are then fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. The amylose can be derived from a native starch which contains amylose, e.g. common corn starch and high amylose corn starch, by gelatinizing the starch followed by precipitation of the amylose.

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: Absorbable dusting powders suitable for medical, consumer and industrial applications such as lubricating gloves and medical apparatus are prepared by treating starch with a hypochlorite to remove protein and oxidize some of the hydroxyl groups. The modified starch dusting powders are free flowing and are characterized by a protein content of less than about 0.15% by weight and hydroxyl groups oxidized to a level of from about 0.03 to about 0.5% by weight. Protein content can be reduced further by washing with water.

Abstract: A method of preparing high solids liquid starch is provided using a modified two step batch cooking procedure.

Abstract: A continuous coupled jet-cooking/spray-drying process for processing inherently water-dispersible or water-soluble crystalline polymers, such as starches, polygalactomannan gums, and fully hydrolyzed polyvinyl alcohols, is disclosed. It involves the steps of: (a) forming a slurry or paste of the polymer and water, (b) jet-cooking the slurry or paste with steam at a temperature sufficient to fully disperse or solubilize the polymer, (c) immediately conveying and introducing under elevated temperature and pressure the jet-cooked dispersion or solution into a nozzle of a spray-dryer chamber, (d) atomizing the jet-cooked dispersion or solution through the nozzle, (e) drying the atomized mist within the spray-dryer chamber at a temperature sufficient to dry the polymer; and (f) recovering the dried polymer as a water-dispersible or water-soluble powder.

Abstract: A gel having a low concentration of starch and a short texture, distinguished by its elasticity as opposed to its viscosity, is prepared by treating a gelatinized starch in an aqueous mixture with an emulsifier suitable for forming an amylose-emulsifier inclusion complex and then cooling to gel the mixture, or by simultaneously, in aqueous mixture, gelatinizing a native starch and complexing amylose released from the starch with an emulsifier suitable for forming an amylose-emulsifier inclusion complex and then cooling to gel the mixture. The gel has a conservation modulus from 5 Nm.sup.-2 to 50 Nm.sup.-2 and a dissipation modulus of from 1 Nm.sup.-2 to 10 Nm.sup.-2.

Abstract: A process to increase the amount of resistant starch in a starch product to at least about 15% resistant starch using a high amylose starch, such as HYLON V or HYLON VII, as the starting starch, consists essentially of the steps of gelatinizing a starch slurry, enzymatically debranching the starch, and isolating the starch product by extrusion or drying. A further increase is obtained by the addition of an inorganic salt to the debranched starch before isolation.

Abstract: A process comprising dissolving a pyrodextrin in water, hydrolyzing the solution with alpha-amylase at a low temperature to obtain a hydrolyzate of reduced viscosity, further hydrolyzing the hydrolyzate to an intermediate extent at a high temperature, autoclaving the resulting hydrolyzate, finally hydrolyzing the hydrolyzate with alpha-amylase again after cooling, and autoclaving the final hydrolyzate again. Pyrodextrin hydrolyzate can be prepared without impairing the inherent characteristics of pyrodextrin.

Abstract: High-rate washing centrifuges are employed in a corn wet milling process to accomplish displacement washing of the starch and a sharp classification into starch and gluten.

Abstract: A continuous coupled jet-cooking/spray-drying process for processing inherently water-dispersible or water-soluble crystalline polymers, such as starches, polygalactomannan gums, and fully hydrolyzed polyvinyl alcohols, is disclosed. It involves the steps of: (a) forming a slurry or paste of the polymer and water, (b) jet-cooking the slurry or paste with steam at a temperature sufficient to fully disperse or solubilize the polymer, (c) immediately conveying and introducing under elevated temperature and pressure the jet-cooked dispersion or solution into a nozzle of a spray-dryer chamber, (d) atomizing the jet-cooked dispersion or solution through the nozzle, (e) drying the atomized mist within the spray-dryer chamber at a temperature sufficient to dry the polymer; and (f) recovering the dried polymer as a water-dispersible or water-soluble powder.

Abstract: A low cost process for the high yield recovery of wheat gluten and starch is provided which comprises initially pearling whole wheat kernels to remove germ and a part of the bran, followed by grinding to an average particle size of 100-400 microns. The ground, pearled wheat is then subjected to wet processing to isolate gluten and starch. Yields of gluten are 20-25% higher than yields using flour as a starting material.

Abstract: Absorbable dusting powders suitable for medical applications such as lubricating surgical gloves are prepared by treating starch with a hypochlorite to remove protein and oxidize some of the hydroxyl groups, and partially cross-linking the hypochlorite-treated starch with phosphorus oxychloride. The modified starch dusting powders are free flowing and are characterized by a protein content of less than about 0.15% by weight, hydroxyl groups oxidized to a level of from about 0.5 to about 0.05% by weight and a degree of cross-linking of other hydroxyl groups characterized by bound phosphorus levels of from about 200 to about 1200 ppm.

Abstract: The invention relates to a process for the production of a starch dispersible in boiling water by heat treatment in the presence of water and an emulsifier. A mixture of starch, an emulsifier containing at least one fatty acid monoester in a quantity of from 1 to 5% by weight of fatty acid monoester, based on the dry weight of the starch, and water is prepared in such a way that the water content of the mixture amounts to between 20 and 30% by weight, and the mixture is heat-treated for 1 to 20 mins at a temperature of 90.degree. to 120.degree. C. to obtain a starch showing 95 to 100% dispersibility in boiling water.

Abstract: The residual flow of the starch preparation from wheat, rye, oats or barley is thickened to a dry material content of 17 to 25 weight % after which an enzyme preparation with pentosanase activity, originating from fungi or yeasts, is added. The enzyme preparation is allowed to react for 0.5 to 4 hours with a pH of 2.6 to 3.7 and at a temperature between 30 and 50.degree. C. and the starch fraction is separated afterward with an increased yield. The starch thus obtained is a calibrated, fine grained starch of which at least 90 weight % of the grains have a diameter of 3 to 12 micrometer.

Abstract: An improved process is disclosed for producing corn fiber having a high total dietary fiber content and a reduced SO.sub.2 content. A dilute aqueous slurry of the corn fiber obtained from the corn wet-milling process is separated by means of a hydroclone to give a fiber fraction of enhanced total dietary fiber content. This fiber fraction is then passed into a first centrifugal paddle screen followed by two stages of washing, including washing with a second centrifugal paddle screen. Fiber from the second centrifugal paddle screen, which is optionally pressed to remove water that contains dissolved SO.sub.2, is dried to make the final product. Heated water can be used during washing to remove additional SO.sub.2 more effectively.

Abstract: A corn steeping process is conducted in a fluidized bed apparatus with steeping liquor introduced at the bottom of the apparatus and removed from the top of the apparatus after traversing the body of fluidized corn grains.

Abstract: The starch obtained from a plant having an aewx genotype acts as a thickener in foodstuffs having a low pH, 5 or below. The starch shows stability in acid foodstuff that is comparable to crosslinked waxy starch.

Abstract: A process for producing corn fiber having a high total dietary fiber content. A dilute aqueous slurry of the corn fiber obtained from the corn wet-millng process is separated by means of a hydroclone to give a fiber fraction of enhanced total dietary fiber content. This fiber fraction may then be passed into a centrifual paddle screen to give a product of even higher total dietary fiber content.

Abstract: A process for the production of starch from cereals includes the steps (a) subjecting dry-ground dehusked grains to enzyme treatment, (b) homogenizing the treated product (optional), (c) extracting starch from the homogenized product, leaving the fibre, (d) concentrating the starch to yield a crude starch fraction and process water, (e) separating proteins from the crude starch and (f) separating the crude starch into primary and secondary starch fractions. The process assures that solubles will be maximized so that drying can be accomplished primarily by evaporators rather than by other types of dryers.

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: A method for improving the properties of particles of a starch hydrolyzate product made by the partial hydrolysis of cereal and root based starches. Particles of starting material are blended with a volatile liquid other than water, and the resulting blend is compacted in a roller compactor without extraneous lubricant, to form a sheet. The sheet is broken into small particles which are sieved and dried. The resulting particles are non-spherical, appear crystalline under a light microscope and have a surface topography comprising cracks, crevices and fissures. These particles have good solubility, a bulk density comparable to the starting material, and no flow or dusting problems.

Abstract: A substantially pure starch extracted from a starch bearing plant having an amylose extender dull shrunken-1 genotype is disclosed. Maize is the preferred plant. A sol foodstuff containing the starch are disclosed.

Abstract: Beet pectin is crosslinked with an oxidizing system containing an oxidizing agent and an enzyme such as peroxidase that uses the oxidizing agent as a substrate. The crosslinked beet pectin is useful as a thickener or gelling agent in food, cosmetic and pharmaceutical products.

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: The production rate and yield resulting from the dewatering of starch conversion products containing swollen starch granules resulting from treatments with cationic reagents is improved by the addition to the starch slurry of a water soluble anionic polymer.

Abstract: A method of producing milo starch which comprises the steps of immersing refined milo in a weakly acidic solution of sodium chlorite to remove the tannin, grinding the same to provide a starch slurry, and removing the proteins from the latter. The method is capable of producing milo starch of high purity at low cost without causing odor pollution.A method of producing milo starch includes, besides the steps described above, the steps of lactic-fermenting the waste liquid resulting from the immersion of white grain milo, concentrating the liquid, mixing the concentrated liquid with the bran resulting from the refining of milo, and drying the mixture to provide milo feed. By this method, it is possible to produce milo starch without having to provide any special equipment for treating the waste water.

Abstract: A pressure sensitive recording sheet, e.g. carbonless copy paper, having a surface coated with rupturable, micro-capsules and large granule cereal starch particles to prevent premature rupturing of the micro-capsules, the starch particles comprising 99% by weight large granules ranging in size from about 12 microns to 40 microns, and at least 22% comprising granules which are 22 microns or larger in size.

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: A system for separating the mill starch fraction in a corn wet milling operation into a protein enriched stream and a starch enriched stream to obtain therefrom a protein-rich product and a starch-rich product. The system utilizes only hydrocyclones arranged in a plurality of separation stages that are divided into two separation zones. The mill starch is fed sequentially through the two separation zones under controlled conditions so as to obtain a protein-rich product from one separation zone and a starch-rich product from the other separation zone.

Abstract: Process for producing a clean pentosan-enriched pericarp from mixed fibre obtained from the hydroprocessing of corn. The mixed fibre is dried to a moisture content of from about 42% to about 60% by weight and abraded so as to obtain a clean pentosan-enriched pericarp fraction and a fines fraction. A feed product may be obtained with further processing.

Abstract: A process and apparatus are described for producing modified starch products. In the method of the invention, a slurry of starch is continuously moved at elevated temperature and pressure through a tubular heating zone and the hot fluid mass emerging from the heating zone is forced through a flow restricting zone within which the fluid mass is highly compressed. This highly compressed fluid material emerges from the confining zone into a tubular reaction zone with a sudden release of energy in the form of a fine spray or mist. The compressive forces followed by the sudden energy release act on the starch molecules to temporarily greatly increase the reactivity of the starch within the reaction zone, whereby modified starch products are quickly formed.

Abstract: A process of preparing a starch hydrolysate from wheat, barley or rye comprising the steps of contacting kernels of wheat, barley or rye with an aqueous solution to hydrate and soften the kernels, gently wet-milling the hydrated and softened kernels, separating fibres and pentosans attached thereto as well as germs and gluten from the wet-milled product to form a starch-containing slurry essentially free of insoluble pentosans, carefully washing the fraction to form a refined, starch-containing product, hydrolysing the refined product to form a starch hydrolysate and finally refining the hydrolysate.

Abstract: A system for separating the mill starch fraction in a corn wet milling operation into a protein enriched stream and a starch enriched stream to obtain therefrom a protein-rich product and a starch-rich product. The system utilizes only hydrocyclones arranged in a plurality of separation stages that are divided into two separation zones. The mill starch is fed sequentially through the two separation zones under controlled conditions so as to obtain a protein-rich product from one separation zone and a starch-rich product from the other separation zone.

Abstract: A method for the separation of wheat gluten and wheat starch. A mixture containing wheat starch, wheat protein and water is treated in a hydrocyclone apparatus. The gluten agglomerates in the hydrocyclones and is carried along in the overflow fraction. The bulk of the starch is contained in a fraction separated at the tapping point.

Abstract: A process for fractionating the whole wheat kernel into its gluten, starch and bran-germ components including the steps of tempering the whole wheat kernel in water to increase its moisture content, milling the tempered kernel to reduce the particle sizes of the kernel components, forming a homogeneous slurry of the particles and water, the wheat to water ratio of the slurry being in the range 1:3 to 1:10, by weight, vigorously admixing the slurry to achieve uniform dispersion of the particles in the water, applying centrifugal forces to the slurry to cause it to separate into its gluten, starch and water phases, separating the gluten and starch phases and purifying them by conventional techniques to recover gluten, starch and bran-germ in very high yield fractions.

Abstract: Apparatus and method for producing gluten and starch from a dispersion of wheat, barley or rye endosperm fractions in water. The raw grain is initially milled to produce endosperm fractions suitable for carrying out the subsequent steps of the process. The steps taken in the milling process include breaking the raw grain between a series of fluted rollers, sorting the bran from various grades of semolinas, sizing coarse semolinas by the cutting action of fluted, opposed rollers, pressing and impacting coarse and fine semolinas by a series of smooth, opposed rollers and dissipaters, and finally reducing the tailing from the pressing and impacting steps in a series of smooth or fluted rollers, and dissipaters.