Carbohydrate Is Starch Patents (Class 426/661)
  • Patent number: 10219525
    Abstract: A process for modifying starches comprises atomizing an aqueous slurry of a non-pregelatinized, granular, high amylose starch into to an internal chamber in a bi-fluid nozzle of a dryer and treating the atomized slurry, in the internal chamber, with medium pressure steam to produce a slurry of partially treated starch granules followed by discharging the slurry into a reactor where it is contacted with superheated steam to produce dry, particulate, cold water-swelling, intact, high amylose starch granules. The cold water-swelling, intact, high amylose starch granules have greater than 15% solubles. At a starch concentration of 1%, in UDMSO (9 volumes DMSO and 1 volume 6M urea) at 25° C., the ratio of apparent viscosity of said cold water-swelling, intact, high amylose starch granules to the apparent viscosity of the parent non-pregelatinized, granular, high amylose starch is lower than 1.00.
    Type: Grant
    Filed: September 27, 2012
    Date of Patent: March 5, 2019
    Assignee: Cargill, Incorporated
    Inventors: Marc Berckmans, Jozef Victor Jean-Maria Coppin, Stephane Jules Jerome Debon
  • Patent number: 9737479
    Abstract: An edible product and method for making an edible product including a core composition having at least one outer surface and at least one edible, three dimensional object secured to the at least one outer surface, where the object includes a binder material and a deliverable component selected from the group consisting of flavors, colors, sweeteners, actives, sensates, effervescent components, and combinations thereof. Also, a method for delivery of at least one deliverable component including placing such products in the mouth of a user and releasing the deliverable component from the edible, three dimensional object.
    Type: Grant
    Filed: February 6, 2013
    Date of Patent: August 22, 2017
    Assignee: The Additive Advantage, LLC
    Inventors: Petros Gebreselassie, Atsushi Ueminami, Anilkumar Ganapati Gaonkar
  • Patent number: 9307780
    Abstract: A sterilized food product containing starch, the starch having: (a) an amylose content of at least 60 wt. %; (b) a median particle size of between 1 and 15 ?m, at least 90 wt. % of the starch particles having a particle diameter of less than 50 ?m; and (c) a non-digestible starch content of less than 50 wt. %. The product is obtained by heating and rapidly cooling the starch product and has a high slowly digestible starch content. It is suitable for use in the treatment of diabetes, obesity, insulin resistance, or for postprandial glucose response.
    Type: Grant
    Filed: January 7, 2014
    Date of Patent: April 12, 2016
    Assignee: N.V. NUTRICIA
    Inventors: Evan Abrahamse, Wynette Hermina Agnes Kiers, Houkje Bouritius, Koenraad Gerard Christoffel Weel
  • Publication number: 20150140163
    Abstract: Compositions and methods are provided for evenly coating or glazing dry pet food kibbles for improved palatability without loss of crunchiness of the dry kibbles over an extended time period. The coating compositions comprise water and at least one of a gum or a modified starch. The coating composition can comprise an additional ingredient such as one or more of a flavor, a color, an emulsified or particulate meat, an emulsified or particulate fruit or vegetable, an antioxidant, a vitamin, a mineral, a non-replicating microorganism, a fiber or a prebiotic. In an embodiment, the coating composition can include dextrose and/or glycine. After mixing and retorting, the coating composition can be a viscous paste with a viscosity of 2500 to 4000 centipoises, preferably 3000 to 3500 centipoises, as measured at room temperature.
    Type: Application
    Filed: November 12, 2014
    Publication date: May 21, 2015
    Inventors: Maquel Deckard, Jean Luz Rayner, Michael G. Rayner, Peggy Haukap
  • Publication number: 20150119471
    Abstract: The invention discloses a technical process to prepare a self-reinforced starch composite used to produce capsules. This composite is made by uniformly mixing the matrix phase and the particulate reinforced phase at a proper proportion, the former being one or a combination of the starches selected from the group consisting of oxidized starch, cationic starch and esterified starch; and the latter, cross-linked starch or starch nanocrystals. This composite is processed into the forms of granules, films, or sheets by extrusion method and these different forms of the composite can be used to replace the gelatin as the raw material of capsules because its barrier property, processability, and mechanical properties are significantly improved.
    Type: Application
    Filed: October 21, 2014
    Publication date: April 30, 2015
    Inventors: Fangwen Shuai, Nuozi Zhang, Xiangfeng Wang, Jiawei Zhang
  • Publication number: 20150119472
    Abstract: The invention discloses an extrusion method for preparing starch-based softgel capsules, which, specifically, includes the following 2 steps: 1, co-extruding the starch premix and gel solution to form composite starch film. 2, processing two composite starch films into starch-based softgel capsules by rotary die process.
    Type: Application
    Filed: October 22, 2014
    Publication date: April 30, 2015
    Inventors: Fangwen Shuai, Nuozi Zhang, Xiangfeng Wang, Jiawei Zhang
  • Publication number: 20150119473
    Abstract: The invention discloses a method for preparing starch-based softgel capsules, which, specifically, includes the following 2 steps: 1, Extrude the starch-based premixed material into starch-based extrusion film, 2, Apply the gel solution coating to the extrusion film to form composite starch film, 3) Process two composite starch films into starch-based softgel capsules by rotary die process.
    Type: Application
    Filed: October 23, 2014
    Publication date: April 30, 2015
    Inventors: Fangwen Shuai, Nuozi Zhang, Xiangfeng Wang, Jiawei Zhang
  • Patent number: 9005688
    Abstract: The present invention relates to inclusion products containing or consisting of one or a plurality of flavoring materials and a maltodextrin fraction. Moreover, a production process for said inclusion products is provided according to the invention. The invention further relates to maltodextrin fractions, in particular those that are suitable for preparing inclusion products according to the invention, and corresponding use of maltodextrin fractions according to the invention.
    Type: Grant
    Filed: November 2, 2011
    Date of Patent: April 14, 2015
    Assignee: Symrise AG
    Inventor: Sven Siegel
  • Publication number: 20150093476
    Abstract: A frosted cereal product includes a cereal base and a frosting on the cereal base. The frosting is a composition containing a sugar, in an amount of at most 90% by weight (dry matter of the frosting), and a raw starch, in an amount of at least 10% by weight (dry matter of the frosting); the weight ratio between the cereal base and the frosting lies between 1:0.05 and 1:2; and the frosting consists of 1 to 5 layers.
    Type: Application
    Filed: March 25, 2013
    Publication date: April 2, 2015
    Applicant: TIENSE SUIKERRAFFINADERIJ N.V.
    Inventor: Veerle De Bondt
  • Patent number: 8986774
    Abstract: An expanded food product made using supercritical fluid extrusion is disclosed. The food product comprises particular characteristics that demonstrate a light, porous, crispy texture has been obtained.
    Type: Grant
    Filed: May 29, 2013
    Date of Patent: March 24, 2015
    Assignee: Frito-Lay North America, Inc.
    Inventor: Girish Ganjyal
  • Publication number: 20150079227
    Abstract: The present invention relates to rolling compound powders comprising hydrogenated or non-hydrogenated isomaltulose for applying to the surface of chewing gum core materials, chewing gum products comprising such rolling compound powders, processes for reducing the stickiness of compositions of chewing gum core materials by using hydrogenated or non-hydrogenated isomaltulose-containing rolling compound powders in chewing gum preparation processes as well as the use of hydrogenated or non-hydrogenated isomaltulose in rolling compound powders for applying to the surface of chewing gum core materials.
    Type: Application
    Filed: March 7, 2013
    Publication date: March 19, 2015
    Inventors: Tillmann Dörr, Jörg Bernard
  • Patent number: 8975495
    Abstract: The invention relates to the wheat cultivar designated WB9518. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar WB9518. Also provided by the invention are tissue cultures of the wheat cultivar WB9518 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar WB9518 with itself or another wheat cultivar and plants produced by such methods.
    Type: Grant
    Filed: July 25, 2013
    Date of Patent: March 10, 2015
    Assignee: Monsanto Technology LLC
    Inventor: Dale R. Clark
  • Publication number: 20150064336
    Abstract: A granular material including equal to or larger than 45% by weight of a starch, the starch including a starch composed of one, two or more types of partially degraded starch(es) produced by treating a starch containing amylose at a content of equal to or larger than 5% by weight with any one, two or more of an acid treatment, an oxidation treatment and an enzymatic treatment, at equal to or larger than 7% by weight in the granular material, wherein a water absorption rate, in which the granular material absorbs water for 1 hour at 30 degrees C. by adding 40 g of water to 5 g of the granular material, is equal to or larger than 250% by weight and equal to or smaller than 700% by weight, wherein a compressive syneresis rate, in which a water-absorbed dough that absorbs water for 1 hour at 30 degrees C. by adding 40 g of water to 5 g of the granular material is compressed at a pressure of 141.5 g/cm2 at 30 degrees C.
    Type: Application
    Filed: February 26, 2013
    Publication date: March 5, 2015
    Inventors: Junpei Kubota, Kazuya Yokoishi, Isao Kobayashi, Masaru Goto
  • Patent number: 8969688
    Abstract: The invention relates to the wheat cultivar designated WB6341. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar WB6341. Also provided by the invention are tissue cultures of the wheat cultivar WB6341 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar WB6341 with itself or another wheat cultivar and plants produced by such methods.
    Type: Grant
    Filed: July 25, 2013
    Date of Patent: March 3, 2015
    Assignee: Monsanto Technology LLC
    Inventor: Dale R. Clark
  • Patent number: 8969689
    Abstract: The invention relates to the wheat cultivar designated WB6121. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar WB6121. Also provided by the invention are tissue cultures of the wheat cultivar WB6121 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar WB6121 with itself or another wheat cultivar and plants produced by such methods.
    Type: Grant
    Filed: July 25, 2013
    Date of Patent: March 3, 2015
    Assignee: Monsanto Technology LLC
    Inventor: Dale R. Clark
  • Patent number: 8969687
    Abstract: The invention relates to the wheat cultivar designated WB9112. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar WB9112. Also provided by the invention are tissue cultures of the wheat cultivar WB9112 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar WB9112 with itself or another wheat cultivar and plants produced by such methods.
    Type: Grant
    Filed: July 25, 2013
    Date of Patent: March 3, 2015
    Assignee: Monsanto Technology LLC
    Inventor: Kim Shantz
  • Patent number: 8956680
    Abstract: The present invention relates to stabilizer systems which may be used in the manufacture of frozen dessert which comprise native rice starch, egg yolk as a natural emulsifier and fibers from vegetables, fruits or mixtures thereof. It also relates to a method for manufacturing a frozen confectionery using a stabilizer system that contains only natural ingredients. The invention, in another aspect, also concerns the frozen confectionery products thus produced.
    Type: Grant
    Filed: July 3, 2008
    Date of Patent: February 17, 2015
    Assignee: Nestec S.A.
    Inventors: Maylis Quessette, Karl Wilhelm Silberzahn
  • Patent number: 8956679
    Abstract: The present invention relates to a starch composition with high total dietary fiber (TDF) that retains its TDF upon processing. In particular, over 50% of such fiber is retained upon extrusion processing. Such starch is useful in the manufacture of high fiber food products, including extruded products such as breakfast cereals and snacks.
    Type: Grant
    Filed: February 22, 2007
    Date of Patent: February 17, 2015
    Assignee: Corn Products Development Inc.
    Inventors: Monika Okoniewska, Ian L. Brown, Wolfgang Bindzus, Ralph M. Trksak
  • Publication number: 20150045454
    Abstract: Methods are provided according to aspects of the present invention for making starch fiber or particle compositions by wet-electrospinning or wet-electrospraying including providing a solution or dispersion of starch in an aqueous or non-aqueous solvent or dispersant, where the starch is present at a concentration above the critical entanglement concentration, with the proviso that the aqueous or non-aqueous solvent or dispersant does not consist only of water; heating the solution or dispersion of starch to a temperature above the crystallization temperature of the starch; electro spinning or electro spraying the heated solution or dispersion of starch to produce starch fibers or starch particles, respectively; and contacting the starch fibers or starch particles with a coagulation bath fluid.
    Type: Application
    Filed: February 27, 2013
    Publication date: February 12, 2015
    Applicant: THE PENN STATE RESEARCH FOUNDATION
    Inventors: Lingyan Kong, Gregory R. Ziegler
  • Patent number: 8945642
    Abstract: Provided is a nutritionally enhanced derivative (isolate) from Stabilized Rice Bran (SRB) with improved antioxidant, fat and protein levels enhancing both the nutritional and yield values over existing techniques. Also provided is an improved method that utilizes certain enzyme combinations under various time and temperature conditions for extracting these nutritionally enhanced isolates from SRB.
    Type: Grant
    Filed: September 15, 2010
    Date of Patent: February 3, 2015
    Inventors: Ike E. Lynch, Glenn H. Sullivan, Larry R. Miller
  • Patent number: 8945654
    Abstract: A method of producing a food product such as a colored veined cheese product includes providing a cheese curd to which a flavorant is added. The cheese curd and the flavorant are worked into a homogenous mixture. A colored vein mimetic is added to the homogeneous mixture in an amount for a time sufficient to produce the colored veins within the cheese product such that the cheese product has a flavor and an appearance of a naturally veined cheese.
    Type: Grant
    Filed: July 23, 2010
    Date of Patent: February 3, 2015
    Assignee: Purina Animal Nutrition LLC
    Inventors: John Vojtech, Jason Eckert
  • Patent number: 8940322
    Abstract: The present invention includes a method for improving milk production in a ruminant. An amount of ruminally digestible starch in relation to the dry matter of a feed is manipulated to include a first selected ratio of ruminally digestible starch in relation to the dry matter of the feed which is fed to the ruminant during a first time interval after parturition. After the first time interval, the amount of ruminally digestible starch component in the dry matter of the feed is adjusted to a second ratio, lower than the first ratio, and fed to the ruminant.
    Type: Grant
    Filed: July 29, 2011
    Date of Patent: January 27, 2015
    Assignee: Forage Genetics International, LLC
    Inventors: David C. Weakley, Kent J. Lanter, Lawrence F. Reutzel
  • Publication number: 20140377404
    Abstract: The present disclosure is directed to a combination of carbohydrates (a slow rate of digestion simple carbohydrate, a complex carbohydrate, a nonabsorbent carbohydrate, and an indigestible oligosaccharide) for use in a method of treating a pregnant woman wherein the method results in an improvement in the health of the offspring of the pregnant woman. The disclosure is also directed to use of the combination of carbohydrates for the manufacture of a medicament for use in the treatment of a pregnant woman wherein the treatment results in an improvement in the health of the offspring of the pregnant woman. The improvement can be a reduction of at least one long tem adverse health effect and/or an improvement in lean body mass development and formation of the offspring. The combination of carbohydrates may also be administered to the woman during lactation to further the improvement in the health of the offspring.
    Type: Application
    Filed: January 11, 2013
    Publication date: December 25, 2014
    Inventors: José María López Pedrosa, Ricardo Rueda Cabrera, Manuelcristobal Manzano Martin
  • Publication number: 20140377437
    Abstract: A system and method for printing on a food item is disclosed herein. In one embodiment, a system for printing on a food item can comprise a food item, one or more edible sheets, and an edible adhesive. The edible sheet can be printable with a design. The edible adhesive can attach the edible sheet onto the food item. In another embodiment, a method for printing on a food item can comprise the steps printing a design on a surface of an edible sheet, and connecting the edible sheet to one or more surfaces of a food item using an edible adhesive.
    Type: Application
    Filed: June 19, 2013
    Publication date: December 25, 2014
    Inventor: Desilva Daniel Singleton
  • Patent number: 8900602
    Abstract: Disclosed is an orally rapidly disintegrating tablet which has a good texture and taste in the oral cavity, such a sufficient hardness as not giving any worry of being chipped or dusted during production or transportation and good disintegrating properties in the oral cavity. The orally rapidly disintegrating tablet, which has a good texture and taste, an appropriate hardness, and good disintegrating properties, can be produced by using a composition, which is prepared by dispersing, by spray-drying, an inorganic excipient and starch(es) in complex particles composed of mannitol and xylitol, in an orally rapidly disintegrating tablet.
    Type: Grant
    Filed: August 11, 2010
    Date of Patent: December 2, 2014
    Assignee: Fuji Chemical Industry Co., Ltd.
    Inventors: Keiichi Fujiwara, Tadashi Fukami, Haruka Koizumi
  • Patent number: 8878034
    Abstract: A wheat cultivar, designated XY06-892, is disclosed. The invention relates to the seeds, plants, and hybrids of wheat cultivar XY06-892, and to methods for producing a wheat plant produced by crossing plants from wheat cultivar XY06-892 with themselves or with plants from another wheat variety. The invention also relates to methods for producing a wheat plant containing in its genetic material one or more transgenes and to the transgenic wheat plants and plant parts produced by those methods. The invention also relates to wheat varieties or breeding varieties and plant parts derived from wheat cultivar XY06-892, to methods for producing other wheat varieties, lines or plant parts derived from wheat cultivar XY06-892, and to the wheat plants, varieties, and their parts derived from the use of those methods. The invention further relates to hybrid wheat seeds and plants produced by crossing wheat cultivar XY06-892 with another wheat cultivar.
    Type: Grant
    Filed: October 3, 2012
    Date of Patent: November 4, 2014
    Assignee: Monsanto Technology LLC
    Inventor: Benjamin Moreno-Sevilla
  • Patent number: 8877277
    Abstract: A method for making an expanded snack piece using supercritical fluid extrusion is disclosed. A mixture of shear thinning starch and heat-sensitive ingredients are input into an extruder, hydrated, and mixed with supercritical fluid. The extrudate can be subjected to further processing to set or alter its structure.
    Type: Grant
    Filed: November 29, 2011
    Date of Patent: November 4, 2014
    Assignee: Frito-Lay North America, Inc.
    Inventor: Girish Ganjyal
  • Patent number: 8872007
    Abstract: A wheat cultivar, designated SJ907-229, is disclosed. The invention relates to the seeds, plants, and hybrids of wheat cultivar SJ907-229, and to methods for producing a wheat plant produced by crossing plants from wheat cultivar SJ907-229 with themselves or with plants from another wheat variety. The invention also relates to methods for producing a wheat plant containing in its genetic material one or more transgenes and to the transgenic wheat plants and plant parts produced by those methods. The invention also relates to wheat varieties or breeding varieties and plant parts derived from wheat cultivar SJ907-229, to methods for producing other wheat varieties, lines or plant parts derived from wheat cultivar SJ907-229, and to the wheat plants, varieties, and their parts derived from the use of those methods. The invention further relates to hybrid wheat seeds and plants produced by crossing wheat cultivar SJ907-229 with another wheat cultivar.
    Type: Grant
    Filed: October 4, 2012
    Date of Patent: October 28, 2014
    Assignee: Monsanto Technology LLC
    Inventor: Kim Clifford Shantz
  • Publication number: 20140315720
    Abstract: A method for producing a polysaccharide ester microsphere may include forming a polysaccharide ester product from a polysaccharide synthesis, wherein the polysaccharide ester product comprises a polysaccharide ester and a solvent; diluting the polysaccharide ester product, thereby yielding a polysaccharide ester dope; and forming a plurality of polysaccharide ester microspheres from the polysaccharide ester dope. Suitable polysaccharides may include, but are not limited to, starch, cellulose, hemicellulose, algenates, chitosan, and any combination thereof. Esters thereof may be organic esters (e.g., acetate and the like), inorganic esters (e.g., sulfonates and the like), or combinations thereof. Further, the solids conent of the polysaccharide ester dope, in some instances, may be greater than about 16 wt %.
    Type: Application
    Filed: April 4, 2014
    Publication date: October 23, 2014
    Applicant: Celanese Acetate LLC
    Inventors: Denis G. Fallon, Thomas S. Garrett, Lawton E. Kizer, Karen L. Zazzara, Michael T. Combs, Richard K. Johnson, Gary Dehart
  • Patent number: 8865983
    Abstract: A wheat cultivar, designated BZ6W07-427, is disclosed. The invention relates to the seeds, plants, and hybrids of wheat cultivar BZ6W07-427, and to methods for producing a wheat plant produced by crossing plants from wheat cultivar BZ6W07-427 with themselves or with plants from another wheat variety. The invention also relates to methods for producing a wheat plant containing in its genetic material one or more transgenes and to the transgenic wheat plants and plant parts produced by those methods. The invention also relates to wheat varieties or breeding varieties and plant parts derived from wheat cultivar BZ6W07-427, to methods for producing other wheat varieties, lines or plant parts derived from wheat cultivar BZ6W07-427, and to the wheat plants, varieties, and their parts derived from the use of those methods. The invention further relates to hybrid wheat seeds and plants produced by crossing wheat cultivar BZ6W07-427 with another wheat cultivar.
    Type: Grant
    Filed: August 14, 2012
    Date of Patent: October 21, 2014
    Assignee: Monsanto Technology LLC
    Inventor: Dale R. Clark
  • Patent number: 8865984
    Abstract: A wheat cultivar, designated BZ6W07-458, is disclosed. The invention relates to the seeds, plants, and hybrids of wheat cultivar BZ6W07-458, and to methods for producing a wheat plant produced by crossing plants from wheat cultivar BZ6W07-458 with themselves or with plants from another wheat variety. The invention also relates to methods for producing a wheat plant containing in its genetic material one or more transgenes and to the transgenic wheat plants and plant parts produced by those methods. The invention also relates to wheat varieties or breeding varieties and plant parts derived from wheat cultivar BZ6W07-458, to methods for producing other wheat varieties, lines or plant parts derived from wheat cultivar BZ6W07-458, and to the wheat plants, varieties, and their parts derived from the use of those methods. The invention further relates to hybrid wheat seeds and plants produced by crossing wheat cultivar BZ6W07-458 with another wheat cultivar.
    Type: Grant
    Filed: August 14, 2012
    Date of Patent: October 21, 2014
    Assignee: Monsanto Technology LLC
    Inventor: Dale R. Clark
  • Publication number: 20140310832
    Abstract: The present invention relates to stress tolerant transgenic wheat plants. In particular, the present invention relates to stress tolerant transgenic wheat plants comprising an exogenous polynucleotide encoding a NAC transcription factor operably linked to a promoter capable of directing expression of the polynucleotide in a cell of the plant.
    Type: Application
    Filed: March 28, 2012
    Publication date: October 16, 2014
    Applicant: Commonwealth Scientific and Industrial Research Organisation
    Inventors: Cathrine Lynne McIntyre, Gangping Xue
  • Publication number: 20140308431
    Abstract: A process for modifying starches comprises atomising an aqueous slurry of a non-pregelatinised, granular, high amylose starch into to an internal chamber in a bi-fluid nozzle of a dryer and treating the atomized slurry, in the internal chamber, with medium pressure steam to produce a slurry of partially treated starch granules followed by discharging the slurry into a reactor where it is contacted with superheated steam to produce dry, particulate, cold water-swelling, intact, high amylose starch granules. The cold water-swelling, intact, high amylose starch granules have greater than 15% solubles. At a starch concentration of 1%, in UDMSO (9 volumes DMSO and 1 volume 6M urea) at 25° C., the ratio of apparent viscosity of said cold water-swelling, intact, high amylose starch granules to the apparent viscosity of the parent non-pregelatinised, granular, high amylose starch is lower than 1.00.
    Type: Application
    Filed: September 27, 2012
    Publication date: October 16, 2014
    Applicant: Cargill, Incorporated
    Inventors: Marc Berckmans, Jozef Victor Jean-Maria Coppin, Stephane Jules Jerome Debon
  • Patent number: 8828473
    Abstract: Suggested are substance mixtures, containing (a) at least one starch derivative and (b) at least one bitter principle and optionally (c) stabilizers, characterized in that components (a) and (b) are present in a weight ratio of from 1000:1 to 1:1.
    Type: Grant
    Filed: March 18, 2013
    Date of Patent: September 9, 2014
    Assignee: Symrise AG
    Inventors: Sylvia Barnekow, Kilian Schölling
  • Publication number: 20140227394
    Abstract: Glucosyl stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The glucosylation was performed by cyclodextrin glucanotransferase using the starch as source of glucose residues. The short-chain glucosyl stevia compositions were purified to >95% content of total steviol glycosides. The compositions can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.
    Type: Application
    Filed: April 16, 2014
    Publication date: August 14, 2014
    Applicant: PureCircle USA Inc.
    Inventor: Avetik MARKOSYAN
  • Patent number: 8802181
    Abstract: The present invention relates to a low sodium salt composition and the methods used to make it. The low sodium salt composition includes sodium chloride and a modified chloride salt composition. The modified chloride salt composition includes a homogenous amalgamation of chloride salt, food grade acidulant, and carrier, which does not contain sodium chloride. The modified chloride salt composition may be combined with sodium chloride to form a low sodium salt composition. The modified chloride salt composition may be enhanced to increase particle size.
    Type: Grant
    Filed: November 5, 2012
    Date of Patent: August 12, 2014
    Assignee: S & P Ingredient Development, LLC
    Inventors: Dustin Grossbier, Marcello Bermea, Sambasiva Rao Chigurupati
  • Publication number: 20140220174
    Abstract: A sterilized food product containing starch, the starch having: (a) an amylose content of at least 60 wt. %; (b) a median particle size of between 1 and 15 ?m, at least 90 wt. % of the starch particles having a particle diameter of less than 50 ?m; and (c) a non-digestible starch content of less than 50 wt. %. The product is obtained by heating and rapidly cooling the starch product and has a high slowly digestible starch content. It is suitable for use in the treatment of diabetes, obesity, insulin resistance, or for postprandial glucose response.
    Type: Application
    Filed: January 7, 2014
    Publication date: August 7, 2014
    Applicant: N.V. Nutricia
    Inventors: Evan ABRAHAMSE, Wynette Hermina Agnes KIERS, Houkje BOURITIUS, Koenraad Gerard Christoffel WEEL
  • Patent number: 8790740
    Abstract: Disclosed is a resistant starch-rich starch which satisfies the requirements (a), (b), (c) and (d), below: (a) showing a resistant starch content, measured by the AOAC Official Method 2002.02 for measuring resistant starch, of 60% or more; (b) showing a molecular weight peak in the range from 6×103 or larger to 4×104 or smaller; (c) showing a molecular weight dispersion of 1.5 or larger to 6.0 or smaller; and (d) showing a gelatinization enthalpy, measured by differential scanning calorimetry over the range from 50° C. to 130° C., of 10 J/g or smaller.
    Type: Grant
    Filed: October 4, 2010
    Date of Patent: July 29, 2014
    Assignee: J-Oil Mills, Inc.
    Inventors: Yuya Nagahata, Isao Kobayashi, Masaru Goto
  • Patent number: 8784924
    Abstract: This invention relates to heat-expanded synthetic cheese products, heat-expandable precursors for forming same, the preparation of the precursor and the cheese products, and the use of a sugar alcohol for improving the organoleptic properties and/or the volume expansion % of the heat-expandable precursors and/or heat-expanded synthetic cheese products. The invention provides a heat-expanded synthetic cheese product, comprising:—from about 20% to about 59% by weight of a milk protein or a source thereof; from about 10% to about 50% by weight of a starch; from about 2% to about 24% by weight of a sugar alcohol; from about 3% to about 15% by weight of water; wherein the heat-expanded synthetic cheese product comprises no more than 10% by weight of fat, the percentages being percentages by weight of the total product, and wherein the heat-expanded synthetic cheese product is a microwave-expanded synthetic cheese product or a radiofrequency (RP)-expanded synthetic cheese product.
    Type: Grant
    Filed: October 31, 2008
    Date of Patent: July 22, 2014
    Assignee: University of College Dublin, National University of Ireland, Dublin
    Inventors: Dolores O'Riordan, Michael O'Sullivan, James Lyng, Elaine Duggan
  • Publication number: 20140179629
    Abstract: Compositions which provide slowly digestible starch and a source of fermentable dietary fiber. Microparticles in which starch is entrapped in a crosslinked matrix to provide dietary benefit. Such microparticles are used to deliver glucose to targeted regions in the small intestine for beneficial physiological effects, and fermentable dietary fiber to the colon to improve colon health and to treat diseases of the colon. Microparticles can be employed to selectively deliver fermentable dietary fiber to targeted portions of the colon.
    Type: Application
    Filed: October 14, 2013
    Publication date: June 26, 2014
    Applicants: RUSH UNIVERSITY MEDICAL CENTER, PURDUE RESEARCH FOUNDATION
    Inventors: BRUCE R. HAMAKER, MAHESH VENKATACHALAM, GENYI ZHANG, ALI KESHAVARZIAN, DEVIN J. ROSE
  • Patent number: 8753705
    Abstract: Mineral-bound starch products are provided for enhanced absorption of nutrient minerals. The mineral-bound starch products are prepared by binding biologically active minerals to phosphorylated cross-linked starch. The mineral-bound starch products are stable against heating in hot water followed by washing processes, but able to release bound minerals after digestion.
    Type: Grant
    Filed: June 7, 2005
    Date of Patent: June 17, 2014
    Assignee: MGPI Processing, Inc.
    Inventors: Kyungsoo Woo, Sukh D. Bassi, Clodualdo C. Maningat, Girish M. Ganjyal, Lianfu Zhao
  • Publication number: 20140154388
    Abstract: Disclosed herein are dry blends used in the process of making cheese analogues with an improved economic profile. Further, the blends disclosed herein may be used to make 100% analogue, vegan, or low-moisture cheeses.
    Type: Application
    Filed: November 22, 2013
    Publication date: June 5, 2014
    Applicant: Allied Blending & Ingredients, Inc.
    Inventors: Chandrani Atapattu, John Fannon
  • Patent number: 8734873
    Abstract: Methods are provided herein for producing a food bar with increased shelf life, by adding a softener, such as soluble fiber, highly branched carbohydrate, and/or indigestible or poorly digestible carbohydrate. Methods are also provided herein for producing food bars with increased protein content.
    Type: Grant
    Filed: April 5, 2005
    Date of Patent: May 27, 2014
    Assignee: Archer Daniels Medical Company
    Inventors: Brooke C. Boice, Sumiko Kanahori, W. Russell Egbert, Allan W. Buck
  • Patent number: 8697170
    Abstract: The invention relates to a novel starch composition comprising: (a) amylomaltase-treated starch; (b) amylopectin starch; and (c) optionally, low DE maltodextrin. In addition, the invention relates to the use of the novel starch composition to produce a baked product, optionally thereby reducing the amount of fat needed for the recipe.
    Type: Grant
    Filed: July 29, 2009
    Date of Patent: April 15, 2014
    Assignee: DSM IP Assets B.V.
    Inventors: Pieter Lykle Buwalda, Vincentius Henrichus Johannes Melenhorst, José Mastenbroek
  • Patent number: 8697174
    Abstract: Treats have a water activity of less than 0.5 and good organoleptic properties. A method for obtaining such treats having low water activity involves injection molding a dough made from a polyol and at least one of a source of casein and a source of starch.
    Type: Grant
    Filed: January 27, 2010
    Date of Patent: April 15, 2014
    Assignee: Ainsworth Pet Nutrition
    Inventors: Andrew T. Teconchuk, Thomas N. Asquith, Lee Randall, Rhonda L. Sisson
  • Patent number: 8658235
    Abstract: A frozen confection comprising from 1 to 15 wt % of cereal meal particles having a size of from 0.1 to 1.0 mm and from 5 to 25 wt % of sweeteners is provided. A process for manufacturing the frozen confection is also provided, the process comprising the steps of: preparing a mix comprising water, 1 to 15 wt % of a cereal meal particles having a size of from 0.1 to 1.0 mm, and 5 to 25 wt % of sweeteners; holding the mix at a temperature of at least 70° C. for at least 10 minutes; pasteurizing and optionally homogenising the mix; then freezing and preferably aerating the mix to produce the frozen confection.
    Type: Grant
    Filed: October 21, 2009
    Date of Patent: February 25, 2014
    Assignee: Conopco Inc.
    Inventors: Tommaso D'Agostino, Angela Louise Lewry, Kenneth John Mack, Loyd Wix
  • Patent number: 8642110
    Abstract: A sterilized food product containing starch, the starch having: (a) an amylose content of at least 60 wt. %; (b) a median particle size of between 1 and 15 &mgr; m, at least 90 wt. % of the starch particles having a particle diameter of less than 50 &mgr; m; and (c) a non-digestible starch content of less than 50 wt. %; and (d) a slowly digestible starch content of 15-75 wt. %. The product is obtained by heating and rapidly cooling the starch product and has a high slowly digestible starch content. It is suitable for use in the treatment of diabetes, obesitas, insulin resistance, or for postprandial glucose response.
    Type: Grant
    Filed: December 28, 2007
    Date of Patent: February 4, 2014
    Assignee: N.V. Nutricia
    Inventors: Evan Abrahamse, Wynette Hermina Agnes Kiers, Houkje Bouritius, Koenraad Gerard Christoffel Weel
  • Publication number: 20140017361
    Abstract: The disclosure relates to a foldable vegetable shred food sheet useful, for example, as a bread substitute and/or a food wrap. The food sheet comprises vegetable pieces and a gelling agent such as, potato shred and starch. The food sheet of the disclosure has the unique ability to be folded and used like a tortilla wrap. The disclosure also provides for a wrapped food product comprising a potato food wrap fully or partially wrapped around a filling and relates to a method for preparing a wrapped food product. The disclosure also relates to methods of forming a food wrap or pasta noodle.
    Type: Application
    Filed: September 12, 2013
    Publication date: January 16, 2014
    Inventor: Scott Messervey
  • Patent number: 8613971
    Abstract: The present invention relates to starch-hydrocolloid complexes, their preparation and their use in foods. The complexes positively impact the foods into which they are incorporated to give longer-lasting and/or more potent satiety, thereby helping energy management. The invention further relates to the reduction of food intake and/or management of weight by increasing such satiety.
    Type: Grant
    Filed: March 31, 2011
    Date of Patent: December 24, 2013
    Assignee: Corn Products Development, Inc.
    Inventors: Eugene Terry Finocchiaro, Matthew R. Park, Tushar Shah
  • Publication number: 20130337142
    Abstract: Disclosed herein is an improved anticaking product for use on cheese, especially in the pizza pie industry, wherein the product is economical and has superior functional properties of reducing sticking of chunked, diced or shredded cheeses.
    Type: Application
    Filed: June 14, 2013
    Publication date: December 19, 2013
    Inventors: John E. Fannon, Kent R. Anderson