Treating Starch Patents (Class 127/71)
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Patent number: 5904941Abstract: The present invention is directed to a viscosifier prepared by enzymatically hydrolyzing a ungelatinized, granular starch or flour. Such starch or flour is useful as an ingredient in food products, particularly fruit- or vegetable-based products, as a viscosifier and may be used to replace pectin or tomato solids.Type: GrantFiled: August 21, 1997Date of Patent: May 18, 1999Assignee: National Starch and Chemical Investment Holding CorporationInventors: Zu-Feng Xu, Jamie L. Senkeleski, James P. Zallie, Peter J. Hendrikx
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Patent number: 5904940Abstract: The present invention is directed to a thermally inhibited, subsequently enzymatically hydrolyzed, ungelatinized, granular starch or flour and the process of making such starch or flour. Such starch or flour is useful as an ingredient in food products, particularly fruit- or vegetable-based products.Type: GrantFiled: August 21, 1997Date of Patent: May 18, 1999Assignee: National Starch and Chemical Investment Holding CorporationInventors: Jamie L. Senkeleski, James P. Zallie, Peter J. Hendrikx
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Patent number: 5902410Abstract: 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: GrantFiled: December 6, 1996Date of Patent: May 11, 1999Assignee: National Starch and Chemical Investment Holding CorporationInventors: Chung-Wai Chiu, Yong-Cheng Shi, Marc Sedam
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Patent number: 5900066Abstract: A process of preparing foods using granular pregelatinized starch produced by high-pressure at a pressure form 350 MPa to 800 MPa and a temperature of -5 C. to 45 C. The starch can be treated with high pressure within the food product itself, and the food product may be hermetically sealed in a retail package during the pressure treatment.Type: GrantFiled: April 21, 1997Date of Patent: May 4, 1999Assignee: CPC International Inc.Inventor: Rolf Stute
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Patent number: 5895545Abstract: A method of preparing a starch adhesive ready for use in which a starch bearing compound is fed to a pressurized system in which the starch is heated, melted, cooled and removed from the pressurized system to comprise an adhesive ready for use. The invention is also directed to the products made by the method. The adhesive product is especially useful for use in manufacturing corrugated paperboard.Type: GrantFiled: September 17, 1996Date of Patent: April 20, 1999Inventor: Ray R. Miller
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Patent number: 5863341Abstract: A method of preparing a starch adhesive ready for use in which a starch bearing, compound is fed to a pressurized system in which the starch is heated, melted, cooled and removed from the pressurized system to comprise an adhesive ready for use. The temperature of the product is maintained above 40.degree. C. to prevent irreversible viscosity increase due to system hysteresis. The adhesive product is especially useful for use in manufacturing corrugated paperboard.Type: GrantFiled: June 4, 1998Date of Patent: January 26, 1999Inventor: Ray Ramsay Miller
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Patent number: 5863342Abstract: An expanded shaped product with improved flexural compressibility and surface properties comprising starch and a hydrophobically modified acid anhydride or its acid hydrolyzed counterpart and the method of preparing such product by extrusion.Type: GrantFiled: February 27, 1998Date of Patent: January 26, 1999Assignee: National Starch and Chemical Investment Holding CorporationInventors: John Tsai, Christopher L. Kulp, Walter Maliczyszyn, Paul A. Altieri, David C. Rawlins
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Patent number: 5855946Abstract: Chemically modified RS.sub.4 starches are provided which have a high degree of resistance to .alpha.-amylase digestion and can serve as low calorie food additives in products such as breads or crackers as a source of dietary fiber. The starches of the invention can be prepared from any type of starting starch (e.g., wheat, corn, oat, rice, tapioca, mung bean, potato or high amylose starches) and are preferably formed as phosphorylated distarch phosphodiesters. The preferred phosphorylating agent is a mixture of sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP) in the presence of sodium chloride or sulfate. The starches are advantageously prepared in an aqueous slurry reaction at basic pH and moderate heating.Type: GrantFiled: June 6, 1997Date of Patent: January 5, 1999Assignee: Kansas State University Research FoundationInventors: Paul A. Seib, Kyungsoo Woo
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Patent number: 5853487Abstract: A process for producing a substantially non-retrograding starch hydrolysate, involves fractionating a starch hydrolysate comprising a DE greater than about 21 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 fraction comprising a DE of less than about 25.A process for producing a substantially non-retrograding, low DE starch hydrolysate blend involves combining the product produced by the process of the present invention with a carbohydrate in a predetermined blending ratio to result in a low DE starch hydrolysate blend.A process for hydrogenating a low DE starch hydrolysate fraction produced by the process of the present invention to result in an hydrogenated low DE starch hydrolysate fraction.Type: GrantFiled: April 27, 1998Date of Patent: December 29, 1998Assignee: Roquette FreresInventors: Dan Tang, Liuming Zhou, Robert Gerhardt
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Patent number: 5851300Abstract: In a cationic modification process for starch, starch is reacted with polymers that contain amino and/or ammonium groups in an aqueous medium at temperatures from 115.degree. C. to 180.degree. C. under an increased pressure and in the absence of oxidizers, polymerization initiators and alkali. The reaction is conducted so that maximum 10% by weight starch has its molar weight reduced. Also disclosed is the use of the thus obtained reaction products as dry strength agents for paper.Type: GrantFiled: April 29, 1997Date of Patent: December 22, 1998Assignee: BASF AktiengesellschaftInventors: Friedrich Linhart, Andreas Stange, Rudolf Schuhmacher, Heinrich Hartmann, Walter Denzinger, Manfred Niessner, Claudia Nilz, Wolfgang Reuther, Hubert Meixner
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Patent number: 5849090Abstract: 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: GrantFiled: March 27, 1996Date of Patent: December 15, 1998Assignee: Opta Food Ingredients, Inc.Inventors: Stephen G. Haralampu, Akiva Gross
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Patent number: 5843238Abstract: A method and composition for enhancing the dewatering of starch are disclosed, the composition comprising a combination of a polyoxyethylene-polyoxypropylene (EO-PO) block copolymer and sodium lauryl sulfate.Type: GrantFiled: August 22, 1997Date of Patent: December 1, 1998Assignee: BetzDearborn Inc.Inventor: William J. Palardy
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Patent number: 5833755Abstract: A process for the degradation of starch, particularly granular starch, using hydrogen peroxide and a catalytic amount of a metal-based coordination complex in an alkaline slurry reaction.Type: GrantFiled: March 24, 1997Date of Patent: November 10, 1998Assignee: National Starch and Chemical Investment Holding CorporationInventors: Peter J. Schlom, Rose Ann Schultz
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Patent number: 5827372Abstract: 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: GrantFiled: October 21, 1996Date of Patent: October 27, 1998Assignee: Grain Tech ConsultingInventors: Prakash R. Bhirud, Frank W. Sosulski, Robert T. Tyler, Meera Kweon
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Patent number: 5804209Abstract: The present invention relates to bioadhesive starches, to a process for their preparation and to pharmaceutical compositions containing them. It also relates to the use of such bioadhesive starches as carriers for the administration of a drug.Type: GrantFiled: February 9, 1996Date of Patent: September 8, 1998Assignee: Pharmacia S.p.A.Inventors: Roberto De Ponti, Alessandro Martini, Lorena Muggetti
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Patent number: 5797984Abstract: Biodegradable, expanded starch products are provided having increased resistance to water and high humidity and comprising low DS hydrophobic starch derivatives having the formula: ##STR1## where ST is starch, R is a dimethylene group, R' is a substituent hydrocarbon having 10 to 16 carbon atoms, Y is a metal, x is an integer equal to the valence of Y and derivative or ester group has a DS of from about 0.03 to 0.12.Type: GrantFiled: April 15, 1997Date of Patent: August 25, 1998Assignee: National Starch and Chemical Investment Holding CorporationInventors: Robert L. Billmers, Paul A. Altieri
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Patent number: 5766366Abstract: A novel dry thinned starch produced by continuously feeding a mixture of a base starch and a chemical which hydrolyses the glycosidic linkage of starch to a plug flow reactor, passing the mixture through the reactor, recovering the mixture and neutralizing the mixture. The present invention also includes starches produced by the process and paper products produced from the starch and coated with the starch.Type: GrantFiled: October 13, 1995Date of Patent: June 16, 1998Assignee: A. E. Staley Manufacturing Co.Inventors: Cameron E. Ferguson, Lawrence S. Ferro, Robert Mooth, Michael D. Harrison
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Patent number: 5755890Abstract: 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 15, 1997Date of Patent: May 26, 1998Assignee: Opta Food Ingredients, Inc.Inventor: Chienkuo Ronnie Yuan
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Patent number: 5725676Abstract: Thermally inhibited starches and flours are prepared by a process comprising dehydrating and heat treating a granular starch or flour.Type: GrantFiled: January 18, 1995Date of Patent: March 10, 1998Assignee: National Starch and Chemical Investment Holding CorporationInventors: Chung-Wai Chiu, Eleanor Schiermeyer, David J. Thomas, Manish B. Shah
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Thermally-inhibited pregelatinized non-granular starches and flours and process for their production
Patent number: 5720822Abstract: 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: June 7, 1995Date of Patent: February 24, 1998Assignee: National Starch and Chemical Investment Holding CorporationInventors: Roger Jeffcoat, Chung-Wai Chiu, Manish B. Shah, David J. Thomas, Douglas J. Hanchett -
Patent number: 5718770Abstract: Pregelatinized granular starches and flours are thermally inhibited by dehydrating a starch to anhydrous or substantially anhydrous and then heat treating the dehydrated starch at a temperature and for a time sufficient to inhibit the starch. The starch may be pregelatinized prior to or after the thermal inhibition using methods known in the art which retain the granular integrity. Preferably, the pH of the starch or flour is raised to 7.0 or above prior to the thermal inhibition steps. The dehydration step may be carried out by directly heating the starch, by extracting the starch with a solvent, or by freeze drying the starch. Preferably protein and/or lipids are removed prior to or after the thermal inhibition.Type: GrantFiled: January 17, 1996Date of Patent: February 17, 1998Assignee: National Starch and Chemical Investment Holding CorporationInventors: Manish B. Shah, David J. Thomas, Chung-Wai Chiu, Roger Jeffcoat, Douglas J. Hanchett
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Patent number: 5702749Abstract: Disclosed is a process for preparing a powdered seasoning, which comprises adding to and dissolving in a seasoning liquor or soy sauce, 100-250% by weight in total of a dextrin of DE value 6-15 and a dextrin of DE value 1-5 and 3-20% by weight of gelatin, and then spray-drying the resultant solution, a content of the DE 1-5 dextrin being 5-60% by weight of the total dextrin, all the percent weights being based on the weight of a solid in the seasoning liquor or soy sauce.Type: GrantFiled: February 28, 1996Date of Patent: December 30, 1997Assignee: Nisshin Flour Milling Co., LTD.Inventors: Masahisa Sugiura, Kazuhiro Okada, Sadao Nagata
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Patent number: 5695803Abstract: 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.Type: GrantFiled: June 6, 1995Date of Patent: December 9, 1997Assignee: Iowa State University Research Foundation, Inc.Inventors: Rickey L. Sharp, John F. Robyt, Murray L. Kaplan
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Patent number: 5674322Abstract: 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: GrantFiled: May 31, 1995Date of Patent: October 7, 1997Assignee: Westfalia Separator AGInventor: Herbert Kunz
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Patent number: 5614243Abstract: A novel starch-based texturizing agent, methods of manufacture and food formulations containing the texturizing agent. The texturizing agent comprises an insoluble microparticle (e.g., titanium dioxide), a gum (e.g., xanthan gum) and starch (e.g., pregelatinized starch) in the form of a complex in which the insoluble microparticle has been stabilized or entrapped therein. The texturizing agent can be used in low fat and fat-free foods, including mayonnaise, edible spreads such as margarines, salad dressing, mousse, cottage cheese dressing, sour cream, ice cream, yogurt and cream cheese.Type: GrantFiled: March 30, 1995Date of Patent: March 25, 1997Assignee: Opta Food Ingredients, Inc.Inventors: John M. Dunn, Eugene T. Finocchiaro
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Patent number: 5605577Abstract: A process wherein a grain flour is treated to remove proteins is described. The process uses ethanol and water for the extraction at acid or basic pH's and optionally heating with or without a reducing agent. The remaining solution is then used to form edible and biodegradable films by casting on a surface.Type: GrantFiled: November 28, 1995Date of Patent: February 25, 1997Assignee: Board of Trustees operating Michigan State UniversityInventors: Luis M. Rayas, Perry K.W. Ng
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Patent number: 5593503Abstract: 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: GrantFiled: June 7, 1995Date of Patent: January 14, 1997Assignee: National Starch and Chemical Investment Holding CorporationInventors: Yong-Cheng Shi, Peter T. Trzasko
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Patent number: 5536326Abstract: 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: GrantFiled: September 18, 1995Date of Patent: July 16, 1996Assignee: Betz Laboratories, Inc.Inventor: John D. Stocker
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Patent number: 5525154Abstract: The present invention relates to a method for the hydrolysis of sweetpotato starch which comprises the steps of: a) separating outer and starchy inner tissues of sweetpotato roots; b) heating the separated starchy inner tissues of step a) for a time sufficient for obtaining a suitable slurry; c) preparing an amylase crude extract from sweetpotato roots outer tissues of step a); and d) incubating the slurry of step b) with the extract of step c) for a time sufficient for the complete hydrolysis of starch.Type: GrantFiled: November 4, 1994Date of Patent: June 11, 1996Assignees: Universite Laval, Agriculture and Agri-Food CanadaInventors: Vital Hagenimana, Ronald E. Simard, Louis-Philippe Vezina
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Patent number: 5505783Abstract: A process for the production of a cold-water dispersible, starch half ester of a hydrocarboxyl-substituted succinic or glutaric acid, particularly the starch half ester of n-octenylsuccinic acid, includes the step of gelatinising and partially degrading the granular starch half ester, preformed in a manner known per se, by heating the half ester under shearing conditions, e.g. in an extruder, in the presence of water. Milling of the product gives a fine powder which is more readily dispersible in water to give a lump-free dispersion than is the alternative roll-dried ester.Type: GrantFiled: December 8, 1993Date of Patent: April 9, 1996Assignee: Cerestar Holding B.V.Inventor: Michael G. Fitton
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Patent number: 5503680Abstract: The method of making a stabilized starch includes mixing an aqueous starch suspension having a starch concentration of from 5 to 50 % by weight with an aqueous metal salt solution which contains from 10 to 50 % by weight of at least one metal salt selected from the group consisting of TiOSO.sub.4, TiOCl.sub.2, Al.sub.2 (SO.sub.4).sub.3, NaAlO.sub.2, Fe(NO.sub.3).sub.3, FeSO.sub.4, ZnCl.sub.2, Na.sub.2SiO.sub.3, SbCl.sub.3, ZrOSO.sub.4, ZrOCl.sub.2, MgCl.sub.2 and SnCl.sub.4 with a starch-suspension-to-metal-salt-solution ratio of from 1:5 to 10:1, to form a mixture having a pH of from 3 to 10 and containing the stabilized starch; and after the mixing of step a), separating the stabilized starch from the mixture and washing and drying it. The starch suspension preferably contains starch particles having a particle size of from 1 to 150 microns.Type: GrantFiled: May 25, 1994Date of Patent: April 2, 1996Assignee: Metallgesellschaft AktiengesellschaftInventors: Wolf-Dieter Griebler, Djamschid Amirzadeh-Asl
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Patent number: 5492567Abstract: A method and an apparatus for continuous preheating of powdered starch in the preparation of modified starch are disclosed. The powdered starch (1) is fed into a preheating circuit including an inlet opening (2) for powdered starch in a conduit (3), and is pneumatically conveyed in the conduit by a hot air flow. When the powdered starch has been preheated by the air to the desired temperature, it is separated from the air in a separating device (4), whereupon the air is recycled in the circuit via a conduit (5), a fan (10) and a heat exchanger (14) for reheating the air, back to the inlet opening (2) for conveying and preheating of a fresh quantity of powdered starch. If necessary, excess air can be removed from, or supplementary air be supplied to, the preheating circuit.Type: GrantFiled: June 9, 1993Date of Patent: February 20, 1996Assignee: Sveriges Starkelseproducenter Forening UPAInventor: Klas Ralvert
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Patent number: 5491227Abstract: 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: GrantFiled: March 2, 1994Date of Patent: February 13, 1996Assignee: Genzyme LimitedInventors: Robert D. Casson, John A. Lovelady
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Patent number: 5489340Abstract: The invention relates to a process for the production of a hot-dispersible HMT-starch with delayed thickening by treating starch in the presence of moisture at an elevated temperature, whereby the treatment is carried out in the presence of grated potatoes, potato juice or combinations thereof.Type: GrantFiled: December 10, 1993Date of Patent: February 6, 1996Assignee: CPC International Inc.Inventors: Rolf Stute, H. Rainer Neste, Axel Melwitz
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Patent number: 5472511Abstract: A process wherein a grain flour is treated to remove proteins is described. The process uses ethanol and water for the extraction at acid or basic pH's and optionally heating with or without a reducing agent. The remaining solution is then used to form edible and biodegradable films by casting on a surface.Type: GrantFiled: July 11, 1994Date of Patent: December 5, 1995Assignee: Board of Trustees operating Michigan State UniversityInventors: Luis M. Rayas, Perry K. W. Ng
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Patent number: 5470391Abstract: 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: GrantFiled: October 15, 1993Date of Patent: November 28, 1995Assignee: Opta Food Ingredients, Inc.Inventors: Francis M. Mallee, Eugene T. Finocchiaro
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Patent number: 5470968Abstract: 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: GrantFiled: August 30, 1994Date of Patent: November 28, 1995Assignee: Kraft Foods, Inc.Inventors: Jay H. Katcher, Charles W. Bertalan
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Patent number: 5439526Abstract: Disclosed and claimed is a rapid, simple process for fractionating wheat flour into components comprising protein concentrates and prime starch. The claimed method utilizes minimal water and produces a low waste water load. Flour and liquid are mixed to form a dough. Additional liquid is added to the dough and the dough and liquid are vigorously dispersed. The dispersion is centrifuged and forms distinct fractions-layers that are separated for the recovery of vital gluten and prime starch.Type: GrantFiled: October 1, 1993Date of Patent: August 8, 1995Assignee: Washington State University Research FoundationInventors: Zuzanna Czuchajowska, Yeshajahu Pomeranz
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Patent number: 5436019Abstract: A method of preparing reduced fat foods is provided which employs a fragmented, .alpha.-amylase hydrolyzed amylose precipitate. Amylose is precipitated and hydrolyzed with .alpha.-amylase and then fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. The amylose can be derived from a native starch which contains amylose, e.g. common corn starch and high amylose corn starch, by gelatinizing the starch followed by precipitation of the amylose.Type: GrantFiled: July 30, 1992Date of Patent: July 25, 1995Assignee: A. E. Staley Manufacturing Co.Inventors: Donald W. Harris, Jeanette A. Little
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Patent number: 5430140Abstract: 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: GrantFiled: July 16, 1993Date of Patent: July 4, 1995Assignee: EMS-Inventa AGInventors: Rainer Frische, Bernd Best, Hermann Schomann, Heinz G. Roff
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Patent number: 5430141Abstract: A method for preparing a low caloric dextrin of which caloric value is not more than 280 kcal/100 g is provided using a pyrodextrin prepared by heating a starch to which mineral acid is added. The method comprising the steps of dissolving a pyrodextrin into water, and reacting alpha-amylase on the dextrin.Type: GrantFiled: November 6, 1991Date of Patent: July 4, 1995Assignee: Matsutani Chemical Industries Co., Ltd.Inventors: Kazuhiro Ohkuma, Isao Matsuda, Yoshio Hanno
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Patent number: 5409726Abstract: A method of preparing reduced fat foods is provided which employs a fragmented starch hydrolysate. A granular starch hydrolysate or a debranched amylopectin starch precipitate is fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. A wet blend of the fragmented starch hydrolysate and a hydrophilic agent is dried. The dry blend can be easily redispersed in water to form a particle gel useful in replacing fat and/or oil in a food formulation.Type: GrantFiled: August 28, 1992Date of Patent: April 25, 1995Assignee: A. E. Staley Manufacturing Co.Inventors: Keith D. Stanley, Donald W. Harris, Jeanette A. Little, Robert V. Schanefelt
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Patent number: 5409542Abstract: 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: GrantFiled: December 29, 1992Date of Patent: April 25, 1995Assignee: National Starch and Chemical Investment Holding CorporationInventors: Matthew Henley, Chung-Wai Chiu
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Patent number: 5405449Abstract: According to the invention, chain-extended starch is prepared in that starch is polymerized in an aqueous solution at pH 6.0-8.3 by means of glucosyl fluoride in the presence of inorganic phosphate, sucrose phosphorylase and potato phosphorylase.Type: GrantFiled: October 4, 1993Date of Patent: April 11, 1995Assignee: Cooperative Verkoop-en Productievereniging van Aardappelmeel en Derivaten AVEBE B.A.Inventors: Kornelis F. Gotlieb, Peter M. Bruinenberg, Johannes B. Schotting, Doede J. Binnema
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Patent number: 5395640Abstract: 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: GrantFiled: July 30, 1992Date of Patent: March 7, 1995Assignee: A.E. Staley Manufacturing CompanyInventors: Donald W. Harris, Jeanette A. Little
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Patent number: 5385608Abstract: 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: GrantFiled: May 16, 1994Date of Patent: January 31, 1995Assignee: CPC International Inc.Inventors: Larry E. Fitt, Harry T. McNary
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Patent number: 5378286Abstract: 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: GrantFiled: April 21, 1992Date of Patent: January 3, 1995Assignee: 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
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Patent number: 5362329Abstract: A process for producing heat-moisture treated starch by treating starch in a pressure vessel resistant to both internal and external pressure and equipped with a vacuum line and pressure-steam line. The process comprises treating the starch in the pressure vessel under reduced pressure of 200 Torr or less in a first step, and then introducing steam into the pressure vessel in a second step, thereby performing heat treatment on the starch. The treating of the starch under reduced pressure tends to remove entrained air in spaces between particles of starch.Type: GrantFiled: October 16, 1992Date of Patent: November 8, 1994Assignee: Sanwa Kosan Kabushiki KaishaInventors: Zenichi Yoshino, Toshiaki Komaki, Yoshiki Kurahashi
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Patent number: 5362868Abstract: A process is disclosed for thinning granular starch in an aqueous slurry employing a source of peracid without using metal catalysts. The thinning process is aimed at modifying granular starches by lowering viscosity/increasing alkaline fluidity. It can also be employed immediately before or during cooking (gelatinization) of starch. Sources of peracids are peroxomonosulfuric acid (Caro's acid) or organic peracids such as performic, peracetic or perpropionic acid. Reaction time and temperature are lower than for existing process while product properties are improved.Type: GrantFiled: June 18, 1993Date of Patent: November 8, 1994Assignee: Degussa AktiengesellshaftInventors: Wilfried Eul, Hans-Ulrich Suess
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Patent number: 5362777Abstract: In order to produce thermoplastically processable starch, an additive or plasticizer respectively is mixed with native or natural starch and the mixture is caused to melt by the application of heat and mechanical energy. The additive is a substance which lowers the melting point of the starch so that the melting point of the starch together with this additive lies below the decomposition temperature of the starch and the additive furthermore has a solubility parameter of over 15 cal.sup.1/2 cm.sup.-3/2. After the mixture of starch and additive is molten, the melt is mixed until it is at least almost homogeneous. The vapor pressure of the additive within the melting range of the mixture of starch and additive should be less than one bar. Preferably the mixing process is executed without the presence of water.Type: GrantFiled: August 30, 1993Date of Patent: November 8, 1994Inventor: Ivan Tomka