Abstract: The present invention provides for a method for separating starch from processing solutions containing starch containing plants or roots such as potatoes, sweet potatoes, wheat, corn, tapioca, yams, cassaya, sago, rice, pea, broad bean, horse bean, sorghum, konjac, rye, buckwheat and barley to provide commercially acceptable starch while reducing disposal of solid or liquid waste matter into landfills or water treatment facilities.

Abstract: The invention relates to a method of purifying glucose polymers for the production of peritoneal dialysis solutions, characterized in that it includes at least one step of processing activated carbon and/or granular black, at least one sterilizing filtration step, at least one heat treatment step, and at least one ultrafiltration step.

Abstract: The application relates to a starch comprising greater than 70% by weight of total dietary fiber as determined by the OAOC 991.43 test method and wherein the starch has not been chemically modified.

Abstract: A method, apparatus and system for the hydrolyzation of ensiled biomass is disclosed. Ensiled biomass is processed in multiple phases, resulting in a liquid precursor hydrozate and a solid precursor hydrozate. The liquid precursor having significant economic value, and being suitable for uses such as, for example, lower cost and improved efficiency ethanol production. A method for lower cost, improved efficiency alcohol production that uses the resulting liquid precursor hydrozate being produced at distributed sources is further disclosed.

Abstract: An integrated process for the conversion of carbohydrate containing materials to gasoline boiling range hydrocarbons is disclosed. A carbohydrate containing material may be converted to a hydrogenated carbohydrate containing material with a bi-functional catalyst. The hydrogenated carbohydrate containing material may be reacted in the presence of another catalyst to form a reaction product containing non-aromatic and aromatic gasoline boiling range hydrocarbons.

Abstract: There are described methods and apparatus for assessing sediments generated in liquid-based systems. The methods involve optically obtaining information to enable height and, thus, volume data relating to sediments to be measured. Although single samples of liquid-based systems may be processed the methods are particularly suited to processing multiple samples to obtain data relating to sediments at a high rate. The apparatus includes automated handling equipment to enable samples to be moved between workstations and relative to associated optical equipment that is used to obtain information relating to the sediments.

Abstract: Porous, carbohydrate-based foam structures and associated methods are disclosed. According to an aspect, a method can include using a starch solution. The starch solution can be precipitated to form starch nanoparticles having a predefined void structure.

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: The present invention relates to a process for liquefying starch-containing material, comprising treating the starch-containing material with a bacterial alpha-amylase at a temperature between 70-90° C. for 10-120 minutes and a pullulanase at a temperature in the range from 40-60° C. for between 20 and 90 minutes. The invention also relates to a saccharification process for saccharifying liquefied starch-containing material, comprising saccharifying a liquefied starch-containing material in the presence of a carbohydrate-source generating enzyme and a pullulanase. Finally, the invention also relates to a process of producing a fermentation product, such as ethanol, comprising a liquefaction step and/or saccharification step carried out in accordance with the present invention.

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: 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: Highly resistant granular starches may be produced which have unique and useful properties, including high enzyme resistance, dietary fiber, a unique molecular weight distribution, a high melting temperature and a high heat of gelatinization (Delta H) indicative of excellent processing tolerance. These starches may be prepared for example by heating a high amylose starch having at least 40% by weight amylose content and at a percent moisture and temperature insufficient to destroy the granular nature of the starch, and digesting the amorphous regions using alpha-amylase or a chemical reagent.

Abstract: 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: In the method raw starch is treated with the amylase with the enzyme classification EC 3.21.133 below the gelatinization temperature, whereafter the maltose and the limit dextrin are recovered. The method is simple and cheap and gives rise to a maltose of high purity and to a cheap limit dextrin useable as a fat replacer in foods.

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: A food starch seperator comprising a serially connected centrifuge and a membrane seperator further comprising a sintered pipe providing pore flow paths including a pumped source of food plant liquor, outputs for the centrifuge and membrane seperator and a control system to regulate the flow of the food plant liquor.

Abstract: Hydrocyclones and separator assemblies a wherein the hydrocyclones installed in the separator assemblies by a push fit and are under no lateral tensile or compressive stress. The body has an interior defined by an axially-extending frusto-conical separating chamber which extends from an inlet chamber nearer an overflow end to an underflow outlet opening at an underflow end. The body also has a tangential inlet to the inlet chamber. A tubular vortex finder member fits through the overflow end of the body into a cooperating seat therein and is snap fitted in the body. The vortex-finder member is seated in a predetermined position in which a portion thereof extends through the inlet chamber to define the axial overflow outlet from the separating chamber, said portion having a helical guide surface to guide the inlet flow from the tangential inlet towards the separating chamber.

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 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: A starch cationization process comprises suspending the starch in an aqueous alcoholic alkaline solvent containing a critical level of water (starch to water ratio 1:3 to 3:1), heating the reaction mixture for a few minutes at 30.degree.90.degree. C., adding a cationizing reagent such as 3-chloro-2-hydroxypropyl-trimethylammonium chloride, heating for 1-24 hours at 30.degree.-80.degree. C., neutralizing, centrifuging, washing and drying of the cake to yield cationic starches with degrees of substitution of 0.01 to 0.12. Amphoteric starches are produced by simultaneous or sequential reaction of an anionic reagent with or after the cationic reagent in the aqueous alcoholic alkaline solvent. Solvent recovery and concentration of effluent solids is facilitated by distillation.

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 starches and flours are prepared by a process comprising dehydrating and heat treating a granular starch or flour.

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: Small granule starches are subjected to partial hydrolysis with alpha-amylase or glucoamylase to produce a novel granular starch composition having an enzymatically hydrolyzed surface appearing diffuse and substantially non-porous under microscopic examination and exhibiting crystallinity characteristic of the corresponding native starch granules. The partially hydrolyzed granular starch exhibits fat mimic characteristics for use in reduced calorie processed foods.

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.

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 process for preparing a low fat, transparent, stable oat protein containing aqueous solution comprising: preparing an initial stable, translucent aqueous suspension comprising water, an insoluble liquid fraction, a stable, soluble oat protein fraction, a soluble oat fat fraction, and a soluble oat carbohydrate fraction, wherein the oat fat is dissociated from the oat protein; removing the insoluble liquid fraction from the initial suspension; and recovering the stable, soluble oat protein fraction, soluble oat fat fraction, and soluble oat carbohydrate fraction in a final low fat, transparent, stable aqueous solution. The present invention further relates to the low fat, transparent, stable aqueous solution of the above process and a solid mixture containing a stable, soluble oat protein fraction in purified form which provides for a low fat, transparent, stable aqueous solution when put into solution in water.

Abstract: A process for the formation of clathrate inclusion complexes comprising suspending a suitable starting material such as acetylated starch in water, heating the resulting suspension past the gelation point of the starting material, cooling the resulting hydrocolloid to just above the convolution temperature of the starting material, cooling the resulting hydrogel while adding a lipid such as a triglyceride and homogenizing the resulting product at a temperature below the melting point of the lipid in the case of fats and 45.degree. C. in the case of oils.

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: Raw starch which has been treated with an emulsifying agent during a wash step, such as during refining, is alkali-treated, washed to remove flavor, crosslinked, neutralized, gelatinized and dried to give instant starch useful for instant puddings and mixes.

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 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 process for producing a starch intermediate product in which the reactive hydroxy groups are activated by swelling and disintegrating starch with dilute aqueous-alkali lye, precipitating the disintegrated starch from an aqueous-alkali solution by adding a precipitant which is miscible with water, separating the precipitated disintegrated starch, which exists in a highly activated form, from the filtrate producing a starch intermediate product, and drying the starch intermediate product. A starch intermediate product produced by this process results in a starch which exists in a highly activated form but which is stable in storage.

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: A method of preparing reduced fat foods is provided which employs a fragmented, debranched amylopectin starch precipitate. A debranched amylopectin starch is precipitated and then fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. The debranched amylopectin starch can be derived from a starch which contains amylopectin, e.g. common corn starch and waxy maize starch, by gelatinizing the starch followed by treatment with a debranching enzyme, e.g. isoamylase or pullulanase and precipitation of the debranched starch.

Abstract: A food formulation having a reduced level of fat and/or oil is provided. The food formulation is a mixture of a foodstuff and a fragmented, amylopectin starch hydrolysate as a replacement for at least a substantial portion of the fat and/or oil of said food formulation. The fragmented starch hydrolysate is capable of forming an aqueous dispersion at about 20% hydrolysate solids exhibiting a yield stress of from about 100 to about 1,500 pascals. Also provided is a method of formulating a food containing a fat and/or oil ingredient comprising replacing at least a portion of said fat and/or oil ingredient with the fragmented, amylopectin starch hydrolysate. Examples of food formulations include those for margarine, salad dressings (pourable and spoonable), frostings, and frozen novelties.

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: Raw starch which has been treated with an emulsifying agent during a wash step, such as during refining, is alkali-treated, washed to remove flavor, crosslinked, neutralized, gelatinized and dried to give instant starch useful for instant puddings and mixes.

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 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 low DE starch hydrolysate is fractionated using a strong base ion exchange resin in hydrophobic anion form. Fractionated acyclic limit dextrins from a cyclodextrin glycosyl transferase digest are found to have extremely long term clarity.

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: Starch is alkali treated, washed to remove flavor, crosslinked, neutralized, gelatinized and treated with an emulsifying agent to give instant starch useful for instant puddings and mixes.

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 method for making a reduced fat foodstuff entails replacing at least a portion of the fat and/or oil in the foodstuff with a high amylose starch hydrolysate having an apparent amylose content above about 40% and a DE greater than 5 and less than 15.0. A high amylose corn starch is the preferred starch base.

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: In the method raw starch is treated with the amylase with the enzyme classification EC 3.21.133 below the gelatinization temperature, whereafter the maltose and the limit dextrin are recovered. The method is simple and cheap and gives rise to a maltose of high purity and to a cheap limit dextrin useable as a fat replacer in foods.