Treating Starch Patents (Class 127/71)
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Patent number: 7045003Abstract: The invention relates to a process for producing a pregelatinized starch having good gel-formation properties, in which a) a suspension of starch and water is prepared, b) the suspension prepared in a) is applied to a hot roller of a roller dryer, and c) the pregelatinized starch obtained by process step b) s isolated. According to the invention a potato starch having an amylose content of at least 30% by weight is used.Type: GrantFiled: December 19, 2002Date of Patent: May 16, 2006Assignee: Bayer Cropscience GmbHInventors: Rudolf Klingler, Karl-Georg Busch
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Patent number: 7041369Abstract: The present invention relates to starch compositions which contain starch and additives. The starch has a weight average molecular weight ranging from about 1,000 to about 2,000,000. The additives can be plasticizers or diluents. The composition containing the starch and the additive is formed by means of passing the composition through a die to produce fibers, foams or films. These compositions have an extensional viscosity in the range from about 50 to about 20,000 pascal seconds. The starch compositions preferably contain a polymer that is substantially compatible with starch and has a weight-average molecular weight of at least 500,000.Type: GrantFiled: November 27, 2000Date of Patent: May 9, 2006Assignee: The Procter & Gamble CompanyInventors: Larry Neil Mackey, Michael David James, Gregory Charles Gordon, John Gerhard Michael, Paul Dennis Trokhan, Valerie Ann Bailey
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Patent number: 7001939Abstract: Wheat starch of the present invention is obtained from endosperm of a seed of wheat which is modified to lack starch granule protein-1 (SGP-1). The wheat starch has an apparent amylose content of about 35% or more. Wheat flour of the present invention is obtained from endosperm of a seed of wheat which is modified to lack SGP-1. Wheat of the present invention is modified to lack SGP-1. The wheat flour and the wheat comprise wheat starch which has an apparent amylose content of about 35% or more.Type: GrantFiled: April 24, 2001Date of Patent: February 21, 2006Assignee: National Institute of Agrobiological SciencesInventor: Makoto Yamamori
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Patent number: 6936109Abstract: A method produces starch or starch-containing products from starch-containing plant raw materials. The method is distinguished by the inclusion of an electric pulse method.Type: GrantFiled: December 3, 2003Date of Patent: August 30, 2005Assignee: Suedzucker AG Mannheim/OchsenfurtInventors: Dietmar Grüll, Robert Wittenberger, Michel Marnik Wastyn
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Patent number: 6929815Abstract: The invention relates to a process for increasing the content of ?-amylase-resistant starch (RS content) of a polysaccharide wherein the polysaccharide used is, under a water deficit, incubated, then cooled, if appropriate dried and a polysaccharide having an RS content increased compared with the polysaccharide used is obtained.Type: GrantFiled: December 9, 2000Date of Patent: August 16, 2005Assignee: Celanese Ventures GmbHInventors: Holger Bengs, Gisela Jacobasch, Detlef Schmiedl
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Patent number: 6896915Abstract: The present invention relates to a method for glazing a food comprising applying a solution of a glaze base containing a converted starch to the food and drying the food; a process for preparing the starch; the starch prepared therefrom; and a glaze comprising the glaze bases thereof.Type: GrantFiled: November 13, 2001Date of Patent: May 24, 2005Assignee: National Starch and Chemical Investment Holding CorporationInventors: Yong-Cheng Shi, Chung-Wai Chiu, David P. Huang, Danuta Janik
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Patent number: 6890571Abstract: This patent pertains to a slowly digestible starch prepared by debranching low amylose starches, particularly by isoamylase. Such slowly digestible starches are useful in edible products, including nutritional supplements.Type: GrantFiled: May 14, 2002Date of Patent: May 10, 2005Assignee: National Starch and Chemical Investment Holding CorporationInventors: Yong-Cheng Shi, Xiaoyuan Cui, Anne M. Birkett, Michael G. Thatcher
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Patent number: 6864063Abstract: The invention relates to the use of modified starch obtainable by treating amylose containing starch in aqueous medium with an enzyme from the group of the ?-1,4-?-1,4-glucosyl transferases (EC 2.4.1.25) or an enzyme the activity of which corresponds to that of enzymes from the group just mentioned, as an agent for forming a thermoreversible gel. The invention also relates to products in the form of a thermoreversible gel having as gel-forming substance a modified starch as defined. The invention further relates to the use of a modified starch as defined in the form of an aqueous solution.Type: GrantFiled: April 3, 2002Date of Patent: March 8, 2005Assignee: Cooperatieve Verkoop-en Productievereniging van Aardappelmeel en Derivaten AVEBE B.A.Inventors: Gerrit Jan Willem Euverink, Doede Jacob Binnema
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Patent number: 6844022Abstract: The present invention is in the technical field of physicochemical starch modification and relates to a process for producing thermochemically modified starch, the thin-boiling starches which are obtainable by the inventive process and thermally reversible gel-forming dextrins, and to their use, in particular as gelatin substitute or fat substitute.Type: GrantFiled: February 14, 2001Date of Patent: January 18, 2005Assignee: Bayer CropScience GmbHInventors: Rudolf Klingler, Karl-Georg Busch
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Patent number: 6770148Abstract: The present invention provides a peritoneal dialysis solution that contains heat stable osmotic agents such as D-glucitols, gluconic acids and alkylglycosides produced the reduction, oxidation or glycosylation of icodextrins respectively. As a result, osmotic agents that are stable under autoclaving or heat sterilization conditions are provided which reduces the amount of bioincompatible materials in the sterilized peritoneal dialysis solutions. Methods of preparing the D-glucitols, gluconic acids and alkylglycosides are disclosed.Type: GrantFiled: December 4, 1998Date of Patent: August 3, 2004Assignee: Baxter International Inc.Inventors: Annamaria Naggi, Enrico Petrella, Giangiacomo Torri, Benito Casu
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Patent number: 6755915Abstract: 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: GrantFiled: October 1, 2001Date of Patent: June 29, 2004Assignee: Ecosynthetix Inc.Inventors: Jeroen Johannes Gerardus Van Soest, Frank Hubertus Maria Stappers, Renée Josie Gide Van Schijndel, Kornelis Fester Gottlieb, Herman Feil
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Patent number: 6746542Abstract: A process for modifying starch by heating starch in an aqueous medium to temperatures above the gelatinization temperature of said starch comprises effecting said modifying of said starch in the presence of (a) a polymeric cationizer selected from the group consisting of the polymers containing vinylamine units and having molar masses of up to 1 million, the polyethyleneimines, the polydiallyldimethylammonium chlorides, the condensates of dimethylamine with epichlorohydrin or dichloroalkanes, the condensates of dichloroethane and ammonia, and the mixtures thereof, and (b) polymeric papermaking drainage aids selected from the group consisting of the water-soluble crosslinked polyamidoamines with or without an ethyleneimine graft, the polymers containing acrylamide and/or methacrylamide units and having molar masses of more than 1 million, the polymers containing vinylamine units and having molar masses of more then 1 million, and the mixtures thereof.Type: GrantFiled: September 27, 2001Date of Patent: June 8, 2004Assignee: BASF AktiengesellschaftInventors: Primoz Lorencak, Andreas Stange, Kurt Diehl, Norbert Mahr
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Patent number: 6676984Abstract: Modified starch materials having a number average molecular weight of at least 10,000 for nutritional products provide a relatively slow release of metabolizable carbohydrates, giving a source of carbohydrate energy over a longer period of time than can be obtained from glucose and other carbohydrates such as lactose, fructose, or sucrose. Such modified starch material possess altered processing and pasting profile characteristics.Type: GrantFiled: October 8, 1998Date of Patent: January 13, 2004Assignee: Iowa State University Research Foundation, Inc.Inventors: Rickey L. Sharp, John F. Robyt, Murray L. Kaplan
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Patent number: 6670470Abstract: The present invention relates to a process for the preparation of a stable, chlorine free modified starch which is useful in paper coating and sizing. In the process, starch is degraded by catalyzed hydrogen peroxide oxydation, and stabilized by acetyl esterification, combined with crosslinking of the starch.Type: GrantFiled: March 10, 2000Date of Patent: December 30, 2003Assignee: Raisio Chemicals Ltd.Inventors: Hannu Ketola, Peggy Hagberg
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Patent number: 6664389Abstract: 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: GrantFiled: September 27, 2000Date of Patent: December 16, 2003Assignee: National Starch and Chemical Investment Holding CoporationInventors: Yong-Cheng Shi, Roger Jeffcoat
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Patent number: 6648978Abstract: 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: GrantFiled: October 15, 2001Date of Patent: November 18, 2003Assignee: A. E. Staley Manufacturing Co.Inventors: Gin C. Liaw, Munir Cheryan, Roy O. Elmore
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Patent number: 6623943Abstract: The present invention relates to a process for preparing resistant starch, the resistant starch obtainable from this process and use thereof.Type: GrantFiled: March 9, 2000Date of Patent: September 23, 2003Assignee: Bayer Corporation GmbHInventors: Detlef Schmiedel, Bärbel Johanna König, Gisela Jacobasch
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Patent number: 6617447Abstract: The present invention relates to a method of starch production using continuous oxidation. This method allows for the starting material to contain variable amounts of non-starch products, which is common in large-scale processes. This method produces consistently oxidized starch products that exhibit a reduced tendency to form amylose crystals. Using this continuous reactor with multiple stages, it is possible to produce oxidized starch at any given viscosity.Type: GrantFiled: November 8, 2001Date of Patent: September 9, 2003Assignee: Archer-Daniels-Midland CompanyInventors: Tanja Gnad, James McClain
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Patent number: 6613152Abstract: The invention relates to a process for preparing a starch dextrin wherein a starch comprising at least 95 wt. %, based on dry substance of the starch, of amylopectin or a derivative of said starch is dextrinized. The invention further relates to a dextrin obtainable by said process and to the use thereof as an adhesive.Type: GrantFiled: January 29, 2001Date of Patent: September 2, 2003Assignee: Cooperatieve Verkoop-en Productievereniging van Aardappelmeel en Derivaten Avebe B.A.Inventors: Augustinus Arnoldus M. Maas, Johanuddes Cornelis P. Hopman, Ronald Peter W. Kesselmans
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Publication number: 20030051726Abstract: A process for the oxidation of starch to obtain carbonyl-substituted starch using V, Cr, Mn, Fe, Co or Cu, wherein Fe and/or Cu are preferred as catalyst. The oxidation of the starch proceeds in quasi-dry form by spraying the dry starch with solutions containing hydrogen peroxide and/or the catalyst and mixing the moistened powder. Oxidized starch containing up to approx. 10 carbonyl groups per 100 glucose units is obtainable.Type: ApplicationFiled: September 19, 2002Publication date: March 20, 2003Inventors: Stefan Leininger, Thomas Haas, Dietmar Bischoff, Rudolf Vanheertum, Armin Ecker
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Publication number: 20030029444Abstract: The subject of the present invention is a process for preparing pregelatinized high amylose starch, comprising the steps consisting of:Type: ApplicationFiled: March 25, 2002Publication date: February 13, 2003Inventors: Domenico Carbone, Claude Quettier, Giovanni Semino, Ernesto Fossati
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Patent number: 6485575Abstract: A method of producing starch-emulsifier compositions by heating a starch in the presence of an emulsifier to form a complex with unique properties. The product can be further treated to obtain greater than about 20% short chain amylose. Starch-emulsifier compositions (e.g., powders, gels, pastes) produced by this method and food products containing the starch-emulsifier composition are also described.Type: GrantFiled: October 23, 2001Date of Patent: November 26, 2002Assignee: Opta Food Ingredients, Inc.Inventor: Chienkuo Ronnie Yuan
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Publication number: 20020152931Abstract: A method of producing starch-emulsifier compositions by heating a starch in the presence of an emulsifier to form a complex with unique properties. The product can be further treated to obtain greater than about 20% short chain amylose. Starch-emulsifier compositions (e.g., powders, gels, pastes) produced by this method and food products containing the starch-emulsifier composition are also described.Type: ApplicationFiled: October 23, 2001Publication date: October 24, 2002Applicant: Opta Food Ingredients, Inc.Inventor: Chienkuo Ronnie Yuan
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Patent number: 6469161Abstract: A chemical fluidification process for a starchy material, which is carried out in a reactor suitable for continuous operation and with a humidity of the reaction mix (starch included) of less thank 25%, which consists in subjecting a starchy material to the hydrolyzing action of a chemical agent. The dwell time of the starchy material in the fluidification reactor is more than 5 minutes and less than 30 minutes. The temperature at the core of said reactor is more than 60° C. and less than 100° C. approximately, a conversion process comprising said chemical fluidification, and starchy materials obtainable by such processes.Type: GrantFiled: September 10, 1998Date of Patent: October 22, 2002Inventors: Patrick Fuertes, Anne Lambin
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Patent number: 6468355Abstract: The invention discloses a boiling-stable granular resistant starch product which may comprise over 60% resistant starch as determined by the TDF method. The starch is made by subjecting a starch source to acid hydrolysis, followed by a hydrothermal treatment which is preferably heat-moisture treatment. The boiling-stable granular resistant starch product may be used in fromulating low-fat, high-fiber food products, as a tabletting aid, and as an inhibitor of excessive ice crystal formation in frozen products.Type: GrantFiled: May 25, 2000Date of Patent: October 22, 2002Assignee: The Penn State Research FoundationInventors: Donald B. Thompson, Jorge Brumovsky
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Patent number: 6451121Abstract: 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: GrantFiled: March 2, 2001Date of Patent: September 17, 2002Assignee: National Starch and Chemical Investment Holding CorporationInventors: Chung-Wai Chiu, Eleanor Schiermeyer, David J. Thomas, Manish B. Shah, Douglas J. Hanchett, Roger Jeffcoat
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Patent number: 6447615Abstract: The present invention is directed to sago fluidity starch and the use thereof. Such fluidity starches exhibit exceptionally fast gelling properties, high gel strengths, and exceptional elasticity. These properties allow for significantly reduced processing times, including reduced hold times. Further, the higher gel strength allows for reduced starch levels without loss of final product gel strength integrity or texture.Type: GrantFiled: August 10, 1999Date of Patent: September 10, 2002Assignee: National Starch and Chemical Investment Holding CorporationInventors: Douglas J. Hanchett, Tunyawat Kasemsuwan, Joseph Light, Ai-Tsing Tan
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Publication number: 20020117168Abstract: Processes for the elimination of deposit formation during starch processing are provided. The processes include one or more of raising the pH of ethylated starch solutions to a pH above 7; adding uncooked oxidized starch to cooked ethylated starch; adjusting the conductivity of uncooked ethylated starch granules; and/or silicone treatment of vessel surfaces.Type: ApplicationFiled: May 18, 2001Publication date: August 29, 2002Inventor: James J. Foster
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Patent number: 6379467Abstract: Disclosed is a method for preparing a modified starch hydrolysate that has a relatively reduced tendency to become sticky as compared with the unmodified starch hydrolysate. The method includes the step of compacting a starch hydrolysate, preferably via roller compaction. Also disclosed is a modified starch hydrolysate. The compacted starch hydrolysates may be transported readily, and is useful in numerous applications, including poultry feed applications.Type: GrantFiled: June 15, 2000Date of Patent: April 30, 2002Assignee: Grain Processing CorporationInventors: E. Daniel Hubbard, Robert L. Olson, Thomas A. Wiesner, Terry V. Andren, Frank Gute
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Patent number: 6352733Abstract: An enzyme resistant starch type III which has 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 enzyme resistant starch is produced using crystal nucleation and propagation temperatures which avoid substantial production of lower melting amylopectin crystals, lower melting amylose crystals, and lower melting amylose-lipid complexes. The nucleating temperature used is above the melting point of amylopectin crystals. The propagating temperature used is above the melting point of any amylose-lipid complexes but below the melting point of the enzyme resistant starch.Type: GrantFiled: October 6, 1999Date of Patent: March 5, 2002Assignee: Kraft Foods Holdings, Inc.Inventors: Lynn Haynes, Norbert Gimmler, John P. Locke, III, Mee-Ra Kweon, Louise Slade, Harry Levine
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Patent number: 6348264Abstract: A process for producing solid forms comprising the steps of: (1) forming an aqueous composition comprising the low DE starch hydrolysate of the invention; (2) drying said aqueous composition to result in a substantially dry low DE starch hydrolysate composition; (3) shaping said dry low DE starch hydrolysate composition to result in a solid form. A process for producing a coated solid form, comprising the steps of forming an aqueous composition comprising the low DE starch hydrolysate of the present invention and applying to the solid form said aqueous composition in order to form a coated solid form.Type: GrantFiled: May 9, 2000Date of Patent: February 19, 2002Assignee: Roquette FreresInventors: Ibrahim Abou-Nemeh, Michael A. Tripodi
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Patent number: 6322632Abstract: The present invention fulfills, in an efficient, cost effective manner, the need for a starch which has a reduced tendency to form amylose crystals after cooking by providing a method using high levels of caustic materials during a reaction of oxidant with uncooked starch granules.Type: GrantFiled: February 18, 2000Date of Patent: November 27, 2001Assignee: Archer-Daniels-Midland CorporationInventor: James A. McClain
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Patent number: 6306218Abstract: A method of producing starch-emulsifier compositions by heating a starch in the presence of an emulsifier to form a complex with unique properties. The product can be further treated to obtain greater than about 20% short chain amylose. Starch-emulsifier compositions (e.g., powders, gels, pastes) produced by this method and food products containing the starch-emulsifier composition are also described.Type: GrantFiled: January 20, 2000Date of Patent: October 23, 2001Assignee: Opta Food Ingredients, Inc.Inventor: Chienkuo Ronnie Yuan
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Publication number: 20010017133Abstract: 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: ApplicationFiled: March 2, 2001Publication date: August 30, 2001Inventors: Chung-Wai Chiu, Eleanor Schiermeyer, David J. Thomas, Manish B. Shah, Douglas J. Hanchett, Roger Jeffcoat
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Patent number: 6261376Abstract: Thermally-inhibited, pregelatinized non-granular starches and flours are prepared by pregelatinizing the starch or flour and thermally inhibiting the starch or flour by dehydrating the starch or flour to anhydrous or substantially anhydrous and then heat treating the dehydrated starch. The pregelatinization may be carried out prior to or after the thermal inhibition using known methods which disrupt the granular structure such by drum drying or jet cooking and spray-drying. Preferably the starch or flour is adjusted to a pH above 7.0 prior to the thermal inhibition. The starch may be dehydrated by heating the starch in a suitable heating apparatus, by extracting the water from the starch using a solvent such as ethanol, or by freeze drying the starch. Preferably the starch or flour is treated with a solvent to remove proteins and/or lipids and thus prevent off flavors.Type: GrantFiled: November 10, 1999Date of Patent: July 17, 2001Assignee: National Starch and Chemical Investment Holding CorporationInventors: Roger Jeffcoat, Chung-Wai Chiu, Manish B. Shah, David J. Thomas, Douglas J. Hanchett
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Patent number: 6231675Abstract: 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: GrantFiled: June 7, 1999Date of Patent: May 15, 2001Assignee: National Starch and Chemical Investment Holding CorporationInventors: Chung-Wai Chiu, Eleanor Schiermeyer, David J. Thomas, Manish B. Shah, Douglas J. Hanchett, Roger Jeffcoat
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Patent number: 6190462Abstract: The present invention provides in a method of treating starch, comprising the steps of (1) contacting starch with water to form a slurry and (2) mechanically removing said water from said starch slurry; the improvement comprising incorporating a dewatering composition comprising a dioctyl sulfosuccinate salt and a water miscible polyol into said starch slurry in an amount effective to decrease the water content of the resulting starch cake upon conclusion of the mechanical dewatering step.Type: GrantFiled: July 2, 1999Date of Patent: February 20, 2001Assignee: Penford CorporationInventors: Flave E. Markland, David A. Dunn
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Patent number: 6147175Abstract: The invention relates to the field of biological chemistry, and to polysaccharides in particular. Specifically, it concerns biological products obtained as a result of the polymerization and crosslinking in an alkaline medium of a gel, comprised of wheat or spelt wheat flour, in the presence of a dual-function crosslinking reagent. The invention further relates to a process for obtaining said biological products, consisting in forming an aqueous dispersion of flour, rendering this dispersion alkaline by adding an alkaline metal hydroxide, performing polymerization and crosslinking in the presence of a dual-function crosslinking reagent, and drying the resultant gel to obtain a vitreous, lightly colored product with a solid substance content of between 75% and 85% which is then ground into hard particles of a predetermined size. The application of the invention is abrasive particles.Type: GrantFiled: November 19, 1998Date of Patent: November 14, 2000Assignee: Syndicat Interprofessionnel BiodecapInventors: Jean-Paul Bonhoure, Jacques Doumeizel, Denis Thery
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Patent number: 6136097Abstract: A process is disclosed for producing thermoplastic starch based on renewable raw materials and, if required, for further processing it into a granulate. A low viscosity starch is modified under a low shearing stress during the extrusion process and leaves the extruder with an increased viscosity in the form of a strip, threads or in other geometrical shapes. The advantages of the invention mainly lie in the improved quality of the starch products, the preservation of the mechanical parts of the extruder installation and the increase of the nominal output of the extruder.Type: GrantFiled: February 5, 1996Date of Patent: October 24, 2000Assignee: Biotec Biologische Naturverpackungen GmbH & Co., Forschungs- und Entwichlungs KGInventors: Jurgen Lorcks, Winfried Pommeranz, Kurt Klenke, Harald Schmidt, Joachim Heuer
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Patent number: 6068705Abstract: A process for producing a low DE starch hydrolysate, involves fractionating a starch hydrolysate comprising a DE greater than about 18 using a nanofiltration membrane, having a molecular weight cut-off of less than about 4,000 daltons, under nanofiltration conditions effective to result in a low DE starch hydrolysate comprising a DE of less than about 25. A process for producing a low DE starch hydrolysate blend involves combining the product produced by the process of the present invention with At least one other substance in a predetermined blending ratio to result in a low DE starch hydrolysate blend. A process for hydrogenating a low DE starch hydrolysate produced by the process of the present invention to result in an hydrogenated low DE starch hydrolysate. A process for producing a substantially thermal and shelf-life stable emulsion comprising forming a mixture of the low DE starch hydrolysate of the invention with an effective concentration of at least one ingredient to result in an emulsion.Type: GrantFiled: December 28, 1998Date of Patent: May 30, 2000Assignee: Roquette FreresInventors: Dan Tang, Liuming Zhou, Robert Gerhardt, Ibrahim Abou-Nemeh, Carl Jaundoo, Tom Parady
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Patent number: 6056816Abstract: Novel starch-silicate adhesive compositions are disclosed which are of particular advantage in the manufacture of corrugated board. By the controlled combination of starch, alkali silicate and, optionally, caustic soda and borax it has been found possible to produce useable adhesives having much higher levels of solids content than conventional starch-based adhesives, thereby allowing for lowered energy costs in use of the adhesive formulation to manufacture boxboard, as well as improved product quality. The formulation of starch-silicate adhesives according to the invention allows viscosity, rheological characteristics--in particular gelation temperature--and the speed of "green-bond" formation to be controlled and adapted to the requirements of modern high-speed corrugating equipment.Type: GrantFiled: May 4, 1998Date of Patent: May 2, 2000Inventors: Rodger Graham Hagens, Michael McDonald, William Millard
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Patent number: 6013299Abstract: An enzyme resistant starch type III which has a melting point or endothermic peak of at least about 140.degree. 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 enzyme resistant starch is produced using crystal nucleation and propagation temperatures which avoid substantial production of lower melting amylopectin crystals, lower melting amylose crystals, and lower melting amylose-lipid complexes. The nucleating temperature used is above the melting point of amylopectin crystals. The propagating temperature used is above the melting point of any amylose-lipid complexes but below the melting point of the enzyme resistant starch.Type: GrantFiled: November 4, 1997Date of Patent: January 11, 2000Assignee: Nabisco Techology CompanyInventors: Lynn Haynes, Norbert Gimmler, John P. Locke, III, Mee-Ra Kweon, Louise Slade, Harry Levine
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Thermally-inhibited pregelatinized non-granular starches and flours and process for their production
Patent number: 6010574Abstract: Thermally-inhibited, pregelatinized non-granular starches and flours are prepared by pregelatinizing the starch or flour and thermally inhibiting the starch or flour by dehydrating the starch or flour to anhydrous or substantially anhydrous and then heat treating the dehydrated starch. The pregelatinization may be carried out prior to or after the thermal inhibition using known methods which disrupt the granular structure such by drum drying or jet cooking and spray-drying. Preferably the starch or flour is adjusted to a pH above 7.0 prior to the thermal inhibition. The starch may be dehydrated by heating the starch in a suitable heating apparatus, by extracting the water from the starch using a solvent such as ethanol, or by freeze drying the starch. Preferably the starch or flour is treated with a solvent to remove proteins and/or lipids and thus prevent off flavors.Type: GrantFiled: October 28, 1997Date of Patent: January 4, 2000Assignee: National Starch and Chemical Investment Holding CorporationInventors: Roger Jeffcoat, Chung-Wai Chiu, Manish B. Shah, David J. Thomas, Douglas J. Hanchett -
Patent number: 5989350Abstract: Heat-modified starch having a Brabender viscosity in aqueous dispersion at 6% by weight of between 750-900 B.U, after 5 min at 95.degree. C. The starch is heat treated with a monoglyceride.Type: GrantFiled: July 27, 1998Date of Patent: November 23, 1999Assignee: Nestec S.A.Inventors: Monica Fischer, Pierre Wursch, Eric Plante
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Patent number: 5964950Abstract: A method and apparatus for cooking a starch solution and then dispensing that cooked starch solution to a commercial laundry washer provides a vessel with an interior surrounded by a wall for holding a volume of liquid, a water supply inlet for supplying water to the vessel interior, an opening for adding dry starch to the vessel interior, and a steam supply inlet for adding steam to the vessel interior so that the volume of liquid within the vessel can be heated. A level controller controls the level of fluid within the vessel in between the minimum and maximum levels. A recirculation flow line has an inlet and outlet that each communicate with the vessel interior. A gear pump mounted in the recirculation flow line pumps fluid from the inlet to the outlet in a recirculating fashion, the pump having a geared portion that breaks up starch lumps flowing in the recirculation flow line.Type: GrantFiled: December 10, 1997Date of Patent: October 12, 1999Inventor: David W. Boling
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Patent number: 5959102Abstract: The present invention is directed to purifying starch granules from starch-bearing crops, preferably maize, which include treating starch granules with a thermally tolerant, broad pH range proteolytic enzyme that is specific for surface-associated proteins. Also disclosed are purified starch granules which are substantially free of surface-associated proteins. Uses of the isolated starch granules are disclosed.Type: GrantFiled: June 30, 1997Date of Patent: September 28, 1999Assignee: Rutgers UniversityInventors: Bruce Wasserman, Chen Mu-Forster
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Patent number: 5954883Abstract: The present invention is directed to a waxy maize starch derived from a single plant which is heterozygous for the recessive sugary-2 allele. Such starch has excellent low temperature and freeze-thaw stability, a relatively high peak viscosity, a relatively high pasting temperature, and intact granules. The starch is useful in a wide variety of food, pharmaceutical, and industrial applications.Type: GrantFiled: October 8, 1996Date of Patent: September 21, 1999Assignee: National Starch and Chemical Investment Holding CorporationInventors: Barry J. Nagle, Joseph L. Emling, William R. Mason, Roger Jeffcoat
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Patent number: 5932017Abstract: Thermally-inhibited starches and flours which are functionally equivalent to chemically-crosslinked starches are prepared by a process which comprises the steps of dehydrating a granular starch or flour to anhydrous or substantially anhydrous (<1% moisture) and heat treating the dehydrated starch or flour for a time and at a temperature sufficient to inhibit the starch, (e.g., 120-180.degree. C. for up to 20 hours). Preferably the pH of the starch is adjusted to neutral or greater (e.g., pH 8-9.5) prior to the dehydration. The dehydration may be a thermal dehydration carried out simultaneously with the heat treatment or a non-thermal dehydration carried out by extraction with a solvent (e.g., ethanol) or by freeze drying.Type: GrantFiled: January 29, 1996Date of Patent: August 3, 1999Assignee: National Starch and Chemical Investment Holding CorporationInventors: Chung-Wai Chiu, Eleanor Schiermeyer, David J. Thomas, Manish B. Shah, Douglas J. Hanchett, Roger Jeffcoat
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Patent number: 5929231Abstract: The subject of the invention is a method for preparing fine-granuled starch from kernels of oats or rice. In the method, the kernels are ground and the starch is separated from the starch containing fraction obtained by the milling. An essential feature of the invention is that a suspension of the said fraction or of starch separated from it is treated with a surface-active agent or a lipolytic enzyme for disintegrating compound granules or aggregates of starch granules. Except the particle size, also functional properties of starch are affected. Disintegration of compound granules is enhanced by alkaline conditions and by mixing of the suspension. The fine-granuled starch obtained can be applied in foods and, for instance, for biodegradable plastics and for surface treatment agents. The invention can be included as a part of an integrated fractionation process, in which, in addition to starch, an oil fraction, an enriched fibre fraction, and a surplus fraction suitable for feed, are obtained.Type: GrantFiled: January 17, 1997Date of Patent: July 27, 1999Assignee: Exavena OyInventors: Yrjo Malkki, Olavi Myllymaki, Risto Tuomela
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Patent number: 5928707Abstract: A food product is prepared by mixing (i) a native starch having, by weight, an amylose content of from about 10% to 30%, (ii) a lipid emulsifier which complexes amylose and (iii) water to obtain a dispersion, heating the dispersion first at a temperature below a gelatinization temperature of the amylose for a time for complexing the amylose and emulsifier and then at a temperature to gelatinize the starch and obtain a heated dispersion of intact swollen starch granules and the heated dispersion is cooled to obtain a food product having intact swollen starch granules. The native starch is employed in an amount of between 5% and 30% by weight based upon water weight and the emulsifier is employed in an amount of between 5% and 15% by weight based upon amylose content weight. The food product has a complex viscosity at 0.4 Hz of between 200 Pa.s. and 700 Pa.s.Type: GrantFiled: June 17, 1997Date of Patent: July 27, 1999Assignee: Nestec S.A.Inventors: Birgitt Mahr, Hans Uwe Trueck