Treatment Of Amylaceous Liquids Patents (Class 127/69)
  • Patent number: 9353192
    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.
    Type: Grant
    Filed: April 29, 2010
    Date of Patent: May 31, 2016
    Assignee: ROQUETTE FRERES
    Inventors: Marc Biguet, Stéphane Bourdain, Pierrick Duflot
  • Publication number: 20140083417
    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.
    Type: Application
    Filed: September 18, 2013
    Publication date: March 27, 2014
    Applicant: CORN PRODUCTS DEVELOPMENT, INC.
    Inventors: Baljit Ghotra, Robert A. Skorge, Marc D. Gunderson, Barry J. Nagle, Vincent R. Green
  • Patent number: 8529765
    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.
    Type: Grant
    Filed: December 8, 2009
    Date of Patent: September 10, 2013
    Assignee: Sweetwater Energy, Inc.
    Inventor: Jerry Wayne Horton
  • Patent number: 8450542
    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.
    Type: Grant
    Filed: December 22, 2009
    Date of Patent: May 28, 2013
    Assignee: Phillips 66 Company
    Inventors: Jianhua Yao, Edward L. Sughrue, Dhananjay B. Ghonasgi, Joseph B. Cross
  • Patent number: 8189876
    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.
    Type: Grant
    Filed: August 18, 2005
    Date of Patent: May 29, 2012
    Assignee: Brunob II BV
    Inventors: William Neville Eugen Meredith, John Carroll, Stephen Derek Rogers
  • Publication number: 20110183380
    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.
    Type: Application
    Filed: January 26, 2011
    Publication date: July 28, 2011
    Applicant: NORTH CAROLINA STATE UNIVERSITY
    Inventors: Khaled El-Tahlawy, Renzo Shamey
  • Publication number: 20090211570
    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.
    Type: Application
    Filed: May 5, 2009
    Publication date: August 27, 2009
    Applicant: Kraft Foods Holdings, Inc.
    Inventors: Lynn HAYNES, Norbert GIMMLER, John P. LOCKE, III, Mee-Ra KWEON, Louise SLADE, Harry LEVINE
  • Publication number: 20080121227
    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.
    Type: Application
    Filed: August 30, 2005
    Publication date: May 29, 2008
    Applicants: Novozymes A/S, Novozymes North America, Inc.
    Inventors: Swapnil Bhargava, Malcolm Johal, Henrik Frisner
  • Patent number: 7001469
    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.
    Type: Grant
    Filed: December 19, 2001
    Date of Patent: February 21, 2006
    Assignee: New Zealand Institute for Crop & Food Research Limited
    Inventor: Jafar Al-Hakkak
  • Patent number: 6755915
    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.
    Type: Grant
    Filed: October 1, 2001
    Date of Patent: June 29, 2004
    Assignee: Ecosynthetix Inc.
    Inventors: Jeroen Johannes Gerardus Van Soest, Frank Hubertus Maria Stappers, Renée Josie Gide Van Schijndel, Kornelis Fester Gottlieb, Herman Feil
  • Patent number: 6664389
    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.
    Type: Grant
    Filed: September 27, 2000
    Date of Patent: December 16, 2003
    Assignee: National Starch and Chemical Investment Holding Coporation
    Inventors: Yong-Cheng Shi, Roger Jeffcoat
  • Publication number: 20030070673
    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.
    Type: Application
    Filed: October 15, 2001
    Publication date: April 17, 2003
    Applicant: A. E. Staley Manufacturing Co.
    Inventors: Gin C. Liaw, Munir Cheryan, Roy O. Elmore
  • Patent number: 6451121
    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.
    Type: Grant
    Filed: March 2, 2001
    Date of Patent: September 17, 2002
    Assignee: National Starch and Chemical Investment Holding Corporation
    Inventors: Chung-Wai Chiu, Eleanor Schiermeyer, David J. Thomas, Manish B. Shah, Douglas J. Hanchett, Roger Jeffcoat
  • Patent number: 6391352
    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.
    Type: Grant
    Filed: July 15, 1998
    Date of Patent: May 21, 2002
    Assignee: Continental Colloids Inc.
    Inventors: James G. Hawkes, Jane K. Zeien
  • Patent number: 6361809
    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.
    Type: Grant
    Filed: April 9, 1996
    Date of Patent: March 26, 2002
    Assignee: Novozymes A/S
    Inventors: Claus Christophersen, Sven Pedersen, Tommy Rex Christensen
  • Patent number: 6231675
    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.
    Type: Grant
    Filed: June 7, 1999
    Date of Patent: May 15, 2001
    Assignee: National Starch and Chemical Investment Holding Corporation
    Inventors: Chung-Wai Chiu, Eleanor Schiermeyer, David J. Thomas, Manish B. Shah, Douglas J. Hanchett, Roger Jeffcoat
  • Patent number: 5997652
    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.
    Type: Grant
    Filed: June 18, 1998
    Date of Patent: December 7, 1999
    Inventors: J. Leon Potter, Gary L. Hensley
  • Patent number: 5980639
    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.
    Type: Grant
    Filed: June 30, 1998
    Date of Patent: November 9, 1999
    Assignees: Richard Mozley Limited, Corn Products International, Inc.
    Inventors: Lawrence A. Trickey, Geoffrey J. Childs
  • Patent number: 5902410
    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%.
    Type: Grant
    Filed: December 6, 1996
    Date of Patent: May 11, 1999
    Assignee: National Starch and Chemical Investment Holding Corporation
    Inventors: Chung-Wai Chiu, Yong-Cheng Shi, Marc Sedam
  • Patent number: 5849090
    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.
    Type: Grant
    Filed: March 27, 1996
    Date of Patent: December 15, 1998
    Assignee: Opta Food Ingredients, Inc.
    Inventors: Stephen G. Haralampu, Akiva Gross
  • Patent number: 5827372
    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.
    Type: Grant
    Filed: October 21, 1996
    Date of Patent: October 27, 1998
    Assignee: Grain Tech Consulting
    Inventors: Prakash R. Bhirud, Frank W. Sosulski, Robert T. Tyler, Meera Kweon
  • Patent number: 5804232
    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.
    Type: Grant
    Filed: September 29, 1995
    Date of Patent: September 8, 1998
    Assignee: Vilac Company Ltd.
    Inventors: Jung-Man Kim, Bong-Jae Lee, Joung-Yeoul Lee, Sang-Hwan Han, Kwang-Ho Lee
  • Patent number: 5725676
    Abstract: Thermally inhibited starches and flours are prepared by a process comprising dehydrating and heat treating a granular starch or flour.
    Type: Grant
    Filed: January 18, 1995
    Date of Patent: March 10, 1998
    Assignee: National Starch and Chemical Investment Holding Corporation
    Inventors: Chung-Wai Chiu, Eleanor Schiermeyer, David J. Thomas, Manish B. Shah
  • Patent number: 5674322
    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.
    Type: Grant
    Filed: May 31, 1995
    Date of Patent: October 7, 1997
    Assignee: Westfalia Separator AG
    Inventor: Herbert Kunz
  • Patent number: 5651828
    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.
    Type: Grant
    Filed: September 30, 1994
    Date of Patent: July 29, 1997
    Assignee: Lafayette Applied Chemistry, Inc.
    Inventor: Roy L. Whistler
  • Patent number: 5593503
    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.
    Type: Grant
    Filed: June 7, 1995
    Date of Patent: January 14, 1997
    Assignee: National Starch and Chemical Investment Holding Corporation
    Inventors: Yong-Cheng Shi, Peter T. Trzasko
  • Patent number: 5536326
    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.
    Type: Grant
    Filed: September 18, 1995
    Date of Patent: July 16, 1996
    Assignee: Betz Laboratories, Inc.
    Inventor: John D. Stocker
  • Patent number: 5525151
    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.
    Type: Grant
    Filed: April 4, 1995
    Date of Patent: June 11, 1996
    Assignee: The Quaker Oats Company
    Inventors: Marvin K. Lenz, Steven D. Paisley
  • Patent number: 5523111
    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.
    Type: Grant
    Filed: July 25, 1994
    Date of Patent: June 4, 1996
    Inventors: Gary B. Nickel, Bernhard Berger
  • Patent number: 5491227
    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.
    Type: Grant
    Filed: March 2, 1994
    Date of Patent: February 13, 1996
    Assignee: Genzyme Limited
    Inventors: Robert D. Casson, John A. Lovelady
  • Patent number: 5470968
    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.
    Type: Grant
    Filed: August 30, 1994
    Date of Patent: November 28, 1995
    Assignee: Kraft Foods, Inc.
    Inventors: Jay H. Katcher, Charles W. Bertalan
  • Patent number: 5470391
    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.
    Type: Grant
    Filed: October 15, 1993
    Date of Patent: November 28, 1995
    Assignee: Opta Food Ingredients, Inc.
    Inventors: Francis M. Mallee, Eugene T. Finocchiaro
  • Patent number: 5435851
    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.
    Type: Grant
    Filed: May 9, 1994
    Date of Patent: July 25, 1995
    Assignee: National Starch and Chemical Investment Holding Corporation
    Inventors: James J. Kasica, James L. Eden
  • Patent number: 5430140
    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.
    Type: Grant
    Filed: July 16, 1993
    Date of Patent: July 4, 1995
    Assignee: EMS-Inventa AG
    Inventors: Rainer Frische, Bernd Best, Hermann Schomann, Heinz G. Roff
  • Patent number: 5409542
    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.
    Type: Grant
    Filed: December 29, 1992
    Date of Patent: April 25, 1995
    Assignee: National Starch and Chemical Investment Holding Corporation
    Inventors: Matthew Henley, Chung-Wai Chiu
  • Patent number: 5395640
    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.
    Type: Grant
    Filed: July 30, 1992
    Date of Patent: March 7, 1995
    Assignee: A.E. Staley Manufacturing Company
    Inventors: Donald W. Harris, Jeanette A. Little
  • Patent number: 5378286
    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.
    Type: Grant
    Filed: April 21, 1992
    Date of Patent: January 3, 1995
    Assignee: A. E. Staley Manufacturing Co.
    Inventors: Ruth G. Chiou, Cheryl C. Brown, Jeanette A. Little, Austin H. Young, Robert V. Schanefelt, Donald W. Harris, Keith D. Stanley, Helen D. Coontz, Carolyn J. Hamdan, Jody A. Wolf-Rueff, Lori A. Slowinski, Kent R. Anderson, William F. Lehnhardt, Zbigniew J. Witczak
  • Patent number: 5346892
    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.
    Type: Grant
    Filed: April 3, 1992
    Date of Patent: September 13, 1994
    Assignee: CPC International Inc.
    Inventors: Larry E. Fitt, Harry T. McNary
  • Patent number: 5342932
    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.
    Type: Grant
    Filed: July 15, 1993
    Date of Patent: August 30, 1994
    Assignee: Kraft General Foods, Inc.
    Inventors: Jay H. Katcher, Charles W. Bertalan
  • Patent number: 5318635
    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.
    Type: Grant
    Filed: July 27, 1992
    Date of Patent: June 7, 1994
    Assignee: National Starch and Chemical Investment Holding Corporation
    Inventors: James J. Kasica, James L. Eden
  • Patent number: 5281276
    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.
    Type: Grant
    Filed: March 25, 1992
    Date of Patent: January 25, 1994
    Assignee: National Starch and Chemical Investment Holding Corporation
    Inventors: Chung-Wai Chiu, Matthew Henley, Paul Altieri
  • Patent number: 5194094
    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.
    Type: Grant
    Filed: June 12, 1991
    Date of Patent: March 16, 1993
    Assignee: American Maize-Products Company
    Inventors: Robert Ammeraal, Gregory Delgado
  • Patent number: 5188674
    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.
    Type: Grant
    Filed: May 8, 1991
    Date of Patent: February 23, 1993
    Assignee: National Starch and Chemical Investment Holding Corporation
    Inventors: James J. Kasica, James L. Eden
  • Patent number: 5187272
    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.
    Type: Grant
    Filed: January 21, 1992
    Date of Patent: February 16, 1993
    Assignee: Kraft General Foods, Inc.
    Inventors: Jay H. Katcher, Charles W. Bertalan
  • Patent number: 5126334
    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.
    Type: Grant
    Filed: December 5, 1990
    Date of Patent: June 30, 1992
    Assignee: CPC International, Inc.
    Inventors: Larry E. Fitt, Harry T. McNary
  • Patent number: 5094872
    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.
    Type: Grant
    Filed: November 21, 1990
    Date of Patent: March 10, 1992
    Assignee: American Maize-Products Company
    Inventors: Susan L. Furcsik, David J. Mauro, Leonard Kornacki, Eugene J. Faron, Frances L. Turnak, Roger Owen
  • Patent number: 5089607
    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.
    Type: Grant
    Filed: December 21, 1989
    Date of Patent: February 18, 1992
    Assignee: Amylum, naamloze vennootschap
    Inventors: Luc E. Boni, Frank R. Van Lancker
  • Patent number: 5073201
    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.
    Type: Grant
    Filed: May 3, 1990
    Date of Patent: December 17, 1991
    Inventors: J. E. Todd Giesfeldt, Robert J. Repta, Irving F. Deaton
  • Patent number: 5051133
    Abstract: Porous modified gelatinized cereal flour that has high swelling property in cold water, high solubility and good digestability and which is useful as a fragrance adsorbent or an emulsion stabilizer. Also disclosed is a process for producing such porous gelatinized cereal flour which comprises adding water to a cereal flour containing starch as a principal component, heating said flour to gelatinize it, adding an alcohol to the gelatinized flour, and freeze-drying the same.
    Type: Grant
    Filed: December 11, 1989
    Date of Patent: September 24, 1991
    Assignee: Suntory Limited
    Inventors: Tadashi Nagai, Yayoi Nademoto
  • Patent number: RE39005
    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.
    Type: Grant
    Filed: October 13, 1994
    Date of Patent: March 7, 2006
    Assignee: Novozymes A/S
    Inventors: Claus Christophersen, Sven Pedersen, Tommy Rex Christensen