Carbohydrate Is Starch Patents (Class 426/661)
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Publication number: 20090022872Abstract: An object of the present invention is to provide a novel starchy substance having a retrogradation-resistance, a process for producing the starchy substance efficiently from a material starch by enzymatic reaction, and uses thereof. The present invention attains the above object by providing branched starch having 6-?-maltosyl- and/or 6-?-maltotetraosyl-structure(s) with a marked retrogradation-resistance, a process for producing the branched starch without lowering the molecular weight of material starch, and uses thereof.Type: ApplicationFiled: March 14, 2006Publication date: January 22, 2009Inventors: Tomoyuki Nishimoto, Katsuhiko Hino, Takanori Okura, Hiroto Chaen, Shigeharu Fukuda, Toshio Miyake
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Publication number: 20090017186Abstract: The present invention relates to a hydrocolloid blend which exhibits an innovative texture in compositions. The blend consists essentially of a waxy starch which has been enzymatically debranched and a non-high amylose starch which has been stabilized and inhibited in a ratio of 0.8:1 to 8:1.Type: ApplicationFiled: July 11, 2007Publication date: January 15, 2009Applicant: National Starch and Chemical Investment Holding CorporationInventors: Leonora Henault-Mezaize, Ron Pagaoa, Alicia F. Martin, Florian Much
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Publication number: 20080317937Abstract: A process for the extrusion of a composition from an extruder, which composition is suitable for use in a food product, is disclosed. The process provides a composition which is comprised of a hydrophilicized carrier and surface-active compound which is extruded. The process describes adding the surface-active compound after the carrier is hydrophilicized.Type: ApplicationFiled: December 4, 2006Publication date: December 25, 2008Inventors: Peter Horlacher, Harmut Golitz, Andreas Funke, Wolfgang Adams, Friedrich Kielmeyer, Ingo Tralles
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Edible Composition Comprising a Slowly Digestible or Digestion Resistant Oligosaccharide Composition
Publication number: 20080292766Abstract: An edible composition comprises (1) a starch-derived soluble fiber composition that comprises oligosaccharides that are digestion resistant, oligosaccharides that are slowly digestible, or a combination thereof, and (2) at least one material selected from fructose, sorbitol, pullulan, a non-nutritive high-intensity sweetener, and combinations of any two or more thereof.Type: ApplicationFiled: May 21, 2008Publication date: November 27, 2008Inventors: Andrew J. Hoffman, Michael D. Harrison, Michelle Schwenk, Lori Napier, Rachel Wicklund, Warren Nehmer, Christopher King -
Patent number: 7455870Abstract: A cold process bake fruit paste including a fruit concentrate, water, a corn syrup sweetener, and a stabilizer system comprising a blend of first instant granular modified corn starch hydratable into a highly viscose free standing mass when exposed to free water and a second instant granular natural corn starch hydratable by free water to form a resilient, colloidal gel structure with the first and second starches hydrated after being fully dispersed in fruit paste.Type: GrantFiled: February 26, 2003Date of Patent: November 25, 2008Assignee: The J.M. Smucker CompanyInventors: Jonathan D. Rock, John P. Hansen
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Publication number: 20080274254Abstract: The present invention discloses a fat substitute comprising at least one n-alkenyl succinate starch and at least one polyol for use in bakery products. Biscuits, cakes, yeast leavened dough based bakery products, fat-fillings and dressings containing the fat substitute of the current invention are disclosed.Type: ApplicationFiled: November 29, 2006Publication date: November 6, 2008Inventors: Frans Johan Sarneel, Johan Augusta Maria Antoon Peremans, Johan Jonckers
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Patent number: 7445807Abstract: A agglomerated granular protein-rich nutritional supplement includes a mixture of one or more of: edible nutritional food proteins; edible carbohydrates; edible fats; edible dietary vitamins and minerals; edible amino acids; and edible plant extracts, where the nutritional supplement is agglomerated and granulated in an oral unit dosage form that is directly absorbable onto the tongue or rapidly dissolvable in an aqueous liquid. Specific formulations of the supplement are shown, for use by specific groups of individuals. Also shown are methods of supplementing the nutritional intake of various individuals engaged in various activities having various needs by orally administering a formulation of the protein-rich nutritional supplement. The nutritional supplement is in an oral unit dosage form of either agglomerated granules or a rapidly dissolvable wafer and may include a flavoring compound and an effervescing compound.Type: GrantFiled: October 15, 2002Date of Patent: November 4, 2008Assignee: Western Holdings, LLCInventor: Christopher Lockwood
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Publication number: 20080248188Abstract: The present invention relates to monocotyledon plant cells and plants which are genetically modified, wherein the genetic modification consists of the introduction of an extraneous nucleic acid molecule which codes for a protein with the biological activity of an R1 protein. The present invention further relates to means and methods for the production thereof. Plant cells and plants of this type synthesise a modified starch, which is characterised in that it has an increased phosphate content and/or a modified phosphorylation pattern and/or an increased final viscosity in an RVA profile and/or a reduced peak temperature in DSC analysis and/or an increased gel strength in the texture analysis compared with starch from corresponding non-genetically modified monocotyledon plants. Therefore, the present invention also relates to the starch which is synthesised from the plant cells and plants according to the invention, and to methods of producing said starch.Type: ApplicationFiled: October 24, 2006Publication date: October 9, 2008Inventors: Gabi Schewe, Petra Knies, Simone Franceska Amati, Horst Lorz, Dirk Becker, Volker Landschutze, Jens Pilling
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Patent number: 7422638Abstract: Sago-based gelling starches and the use thereof. Such modified 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. The instant gelling starches are particularly useful in food systems of the type that gel upon standing, such as pie and cream fillings, puddings, spreads, and jellies.Type: GrantFiled: August 29, 2003Date of Patent: September 9, 2008Assignee: National Starch and Chemical Investment Holding CorporationInventors: Ralph M. Trksak, Patrick J. Ford
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Publication number: 20080199573Abstract: The invention relates to a stable uncrosslinked hemicellulose paste and also to a method for production thereof. The hemicellulose obtained by alkaline extraction from a hemicellulose-containing material is thereby treated in the alkaline medium with an oxidant, subsequently the pH value is reduced. Subsequent thereto, precipitation and separation of excess liquid is effected with formation of a homogeneous and stable paste. The pastes according to the invention are used in the field of foodstuffs and food additives.Type: ApplicationFiled: June 7, 2006Publication date: August 21, 2008Applicants: Fraunhofer-Gesellschaft zur Forderung der angewandten Forschung e.V., Dow Wolff Cellulosics GmbHInventors: Ulrich Drechsler, Fritz Loth, Kay Hettrich
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Publication number: 20080193588Abstract: A method of treating food waste by fermenting a raw material comprising the food waste by means of a koji mold to obtain a liquid substance. The koji mold is a koji mold belonging to genus Aspergillus capable of producing citric acid. The liquid substance comprises a citric add produced by the koji mold and has a pH of 5.5 or less. The method enables food waste to be used for feed without the problems usually associated with pig farming techniques using garbage. Additionally, the method allows food wastes to be preserved for a long time without putrefaction. Also offered is a feed composition comprising a treated food waste.Type: ApplicationFiled: January 24, 2008Publication date: August 14, 2008Applicants: Biogenkoji Research InstituteInventor: Masahiro Yamamoto
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Publication number: 20080160165Abstract: The present invention provides products comprising a starch phosphorylated with sodium trimetaphosphate (STMP), methods of making such products, and methods of reducing loss of fiber content in food products employing such phosphorylated starch.Type: ApplicationFiled: August 12, 2005Publication date: July 3, 2008Inventor: Dorothy J. Peterson
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Publication number: 20080160157Abstract: The invention relates to a plant and a method for continuous production of starch-, fat- or protein-based bulk human or animal foodstuffs, or technical intermediates from a starch-, fat- or protein-based water-containing mass. The plant comprise the following sequence of regions along which the mass may be transported: a first region (2, 1, 7a), in which mechanical or thermal energy is introduced, a second region (4; 7b), in which a pressure builds up and a third region (6) to accommodate the discharged mass, whereby a forming unit (5) is arranged between the second region (4; 7b) and the third region (6). According to the invention, the plant comprises an adjustable barrier (3), between the first region (2; 1, 7a) and the second region (4; 7b) restricting the transport of the mass and a measuring device (S) is provided in the third region (6) by means of which a product parameter may be determined.Type: ApplicationFiled: February 2, 2006Publication date: July 3, 2008Applicant: BUHLER AGInventors: Stefan Rutishauser, Markus Meyer, Konrad Munz
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Publication number: 20080152755Abstract: To increase the efficiency of utilizing protein, lipid and starch by ruminants, feed and urea-formaldehyde polymer are mixed in quantities suitable for a crosslinking reaction. The mixture is heated at a temperature, moisture content and time sufficient to covalently bond the urea-formaldehyde polymer with the proteins and starches to thereby protect the proteins, starches and contained lipids from degradation by rumen microbes.Type: ApplicationFiled: December 21, 2006Publication date: June 26, 2008Inventors: Stuart E. Lebo, Thomas S. Winowiski
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Patent number: 7387809Abstract: The present invention relates to an improved binder system to stabilize and improve yield for thermally processed meat products such as those that are used in canning or retort operations. More specifically, the present invention pertains to the novel starch/binder matrix that produces a meat product having enhanced moisture flavor and texture over those treated using currently available techniques. The novel matrix uses a combination of starches that provide differential water holding and moisture control for the meat products treated therewith.Type: GrantFiled: December 15, 2004Date of Patent: June 17, 2008Assignee: General Mills Cereals, LLCInventors: David J. Thomas, Kyle A. Newkirk
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Publication number: 20080131560Abstract: The invention provides methods for making and using thermotolerant phytases, e.g., a method of using a thermotolerant phytase in feed and food processing and feed or food products comprising a thermotolerant phytase.Type: ApplicationFiled: June 15, 2007Publication date: June 5, 2008Inventors: Michael B. Lanahan, Edward Koepf, Keith Kretz
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Publication number: 20080069935Abstract: Cohesive non-free flowing sweetener compositions, e.g., sweetener cubes, useful for adding sweetness to liquid foodstuffs, for example, beverages, having a reduced caloric burden as compared to conventional sucrose cubes, are provided. More particularly, a cohesive non-free flowing sweetener composition containing a high intensity sweetener and a low-density bulking agent, wherein a sweetener cube formed from the cohesive non-free flowing sweetener composition having the same dimensions as a conventional sucrose cube has a lower caloric burden and an equivalent sweetness. Methods of making such cohesive non-free flowing sweetener compositions are also provided.Type: ApplicationFiled: September 18, 2006Publication date: March 20, 2008Inventors: Renny Ison, Melanie Loades, Gareth Williams
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Patent number: 7344741Abstract: The invention relates to a food additive, in particular for food products such as dressings, mayonnaises, spreads or other food products having a reduced fat content. The invention further relates to a process for preparing the food additive and to its use in the preparation of food products. It has been found that a method according to the present invention allows the preparation of a food additive suitable for use as a whitener and/or a fat/protein substitute, depending on the manner in which the method is carried out.Type: GrantFiled: May 27, 2003Date of Patent: March 18, 2008Assignee: Cooperatie Avebe U.A.Inventors: Jacob Bergsma, Anja Neubauer, Franciscus Johannes Gerardus Boerboom
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Patent number: 7288277Abstract: A food thickener is provided in the form of agglomerated instant starch, which contains a combination of one or more pregelatinized starches and a specific water-soluble food ingredient possessing specific surface active functionality. The pregelatinized starch component can be either modified or native, and the water-soluble coating agent comprises a member selected from the group consisting of gum arabic, 1-octenyl succinic anhydride treated gum arabic, 1-octenyl succinic anhydride treated starches, 1-octenyl succinic anhydride treated maltodextrins, 1-octenyl succinic anhydride treated dextrins, and mixtures of any two or more of these. This novel thickener is comprised of more than about 50% pregelatinized starch and at least about 0.01% of a water-soluble food ingredient possessing surface active functionality.Type: GrantFiled: June 4, 2004Date of Patent: October 30, 2007Inventors: Jessie Jianxin Zhao, Dale T. Bertrand
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Patent number: 7282231Abstract: A doughnut like a dumpling covered with sesame seeds is prepared using a powdery raw material, which comprises 50 to 80 parts by weight of ungelatinized starch, 6 to 25 parts by weight of pregelatinized starch, 7 to 30 parts by weight of wheat flour and 7 to 25 parts by weight of a saccharide. Dough used for the preparation of a doughnut like a dumpling covered with sesame seeds is obtained by adding water and, if needed, a seasoning component to the foregoing powdery raw material to thus form dough, dividing the resulting dough into small pieces and forming each small piece into a desired shape and, if needed, stuffing the shaped dough with fillings. The foregoing doughnut can be prepared by frying the foregoing dough. The doughnut like a dumpling covered with sesame seeds is excellent in the storage stability and has excellent sticky and resilient feeling upon eating like a rice cake.Type: GrantFiled: September 2, 2003Date of Patent: October 16, 2007Assignee: Marsutani Chemical Industries Co., Ltd.Inventors: Katsuyuki Yamamoto, Kimihito Wada
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Patent number: 7255889Abstract: Preparation of dehydrated chicken soup mix involves pressure cooking of chicken meat along with ginger, garlic and onion, separation of liquid extract from cooked meat, separation of meat from the bone, blending of cooked meat and extract with starch and spices into a mix, addition of liquid extract to the mix to make it a slurry, drying of slurry into powder form, and mixing of this powder with milk powder, salt, monosodium glutamate (MSG), ascorbic acid, pepper powder and sugar and packed. The product is sensorily highly acceptable and is microbiologically safe.Type: GrantFiled: March 21, 2003Date of Patent: August 14, 2007Assignee: Council of Scientific and Industrial ResearchInventors: Nakkarike Manja Bhatta Sachindra, Patiram Zituzi Sakhare, Puttaswamiah Puttarajappa, Dittakavi Narasimha Rao
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Patent number: 7169431Abstract: A water-based, low fat, low calorie peanut butter-like product is provided having a superior texture and mouth-feel that is shelf stable at room temperatures is disclosed. The peanut butter-like product includes water in an amount of about 20% by weight, tapioca syrup in an amount of about 25% by weight, rice syrup in an amount of about 15% by weight, glycerin in an amount of about 3% by weight, sugar in an amount of about 7% by weight, tapioca starch in an amount of about 2% by weight, soy protein in an amount of about 3% by weight, defatted peanut flour in an amount of about 15% by weight, peanut butter in an amount of about 7% by weight, peanut oils in an amount of about 2% by weight, and salt in an amount of about 1% by weight.Type: GrantFiled: April 29, 2003Date of Patent: January 30, 2007Inventor: Stuart Lasdon
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Patent number: 7101582Abstract: A process for releasing a volatile honey components form a liquid honey is described wherein water is added to honey, extracting the volatile component and optionally adding the honey component to dried honey. The volatile honey product obtained by the process can be used in food and pharmaceutical products. The invention relates to a process for treating honey comprising the steps of adding water to the liquid honey; releasing a volatile honey component from the liquid honey by evaporation to product a residual partially dried honey; and collecting the volatile honey component, the volatile honey component may be then added to dried honey solids to improve the flavor and aroma or the volatile honey component can be added to food or medicaments.Type: GrantFiled: January 12, 2001Date of Patent: September 5, 2006Assignee: Huny Hunks Ltd.Inventor: Rick Green
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Patent number: 7097831Abstract: The invention relates to foodstuff and animal feed which contain resistant starch on the basis of water-insoluble linear ?-1,4-D-glucans. The invention also related to the utilization of resistant starch on the basis of water-insoluble linear ?-1,4-D-glucans as medicaments.Type: GrantFiled: November 30, 1999Date of Patent: August 29, 2006Assignee: Südzucker Aktiengesellschaft Mannheim/OchsenfurtInventors: Holger Bengs, Anette Brunner
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Patent number: 7094317Abstract: The present invention comprises an improved method for refining cellulose that produces a highly refined cellulosic material. The method comprises soaking raw material from primarily parenchymal cell wall structures in an aqueous solution which need not contain an agent to modify the fiber (e.g., a mild alkalizing or alkaline agent and/or solution) using reduced temperatures and pressures, and refining the material with a plate refiner so that a waste water stream is reduced in volume. The mass is dried to produce the HRC fiber. The HRC fiber displays a water retention capacity of about 25 to at least about 56 g H2O/g dry HRC and retains moisture under conditions that are ordinarily used to remove moisture from materials. The highly refined fiber product can also provide excellent thickening properties and can be used in a wide variety of materials, including edible materials.Type: GrantFiled: November 6, 2002Date of Patent: August 22, 2006Assignee: Fiberstar, Inc.Inventors: Brock Lundberg, Dale C. Lindquist
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Patent number: 7081261Abstract: This patent pertains to a resistant starch prepared by fully debranching a low amylose starch using isoamylase. Such resistant starch is useful in edible products, including nutritional supplements.Type: GrantFiled: May 14, 2002Date of Patent: July 25, 2006Assignee: National Starch and Chemical Investment Holding CorporationInventors: Yong-Cheng Shi, Xiaoyuan Cui, Anne M. Birkett, Michael G. Thatcher
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Patent number: 7074300Abstract: The present invention comprises an improved method for refining cellulose that produces a highly refined cellulosic material. The method comprises soaking raw material in a mild NaOH using reduced temperatures and pressures, and refining the material with a plate refiner so that a waste water stream is reduced in volume and has a pH within a range of 8 to 9. The present invention also comprises a HRC gel having a lignin concentration of at least about one (1)% by weight, and a water retention capacity of about 25 to at least about 56 g H2O/g dry HRC.Type: GrantFiled: November 25, 2002Date of Patent: July 11, 2006Assignees: Regents of the University of Minnesota, Agricultural Utilization Research InstituteInventors: Brock Lundberg, Lin Gu, Rongsheng Roger Ruan, Ling Chen, Paul Bradley Addis, Jack Edgar Johnson
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Patent number: 7067147Abstract: A hypoallergenic dietary composition is provided for companion animals such as dogs and cats which contains a source of hydrolyzed protein, a source of fat, and a source of carbohydrates. The composition preferably further includes a fiber source. The dietary composition may also be administered to companion animals as a method of managing and/or diagnosing food allergies.Type: GrantFiled: May 8, 2000Date of Patent: June 27, 2006Assignee: The Iams CompanyInventors: Michael G. Hayek, Gregory D. Sunvold, Gregory A. Reinhart
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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: 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: 6929817Abstract: This patent pertains to a slowly digestible starch prepared by debranching amylose-containing starches, particularly by pullulanase or isoamylase. Such slowly digestible starches are useful in edible products, including nutritional supplements.Type: GrantFiled: May 14, 2002Date of Patent: August 16, 2005Assignee: National Starch & Chemical Investment Holding CorporationInventors: Yong-Cheng Shi, Xiaoyuan Cui, Anne M. Birkett, Michael G. Thatcher
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Patent number: 6906043Abstract: Disclosed is a rapidly soluble film preparation mainly comprising a drug, an edible polymer and a saccharide, a manufacturing method of which is simple, and having high elution rate.Type: GrantFiled: October 6, 1998Date of Patent: June 14, 2005Assignee: Kyuku Pharmaceutical Co., Ltd.Inventors: Tsutomu Awamura, Kazuyoshi Furusawa, Yoshihiro Sawai
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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: 6881433Abstract: Novel plants having an altered ability to produce starch, including an improved ability to produce structurally-altered starch or starch of altered quality are disclosed. The invention further relates to processes for obtaining such plants, wherein mutant plants are intercrossed to affect starch biosynthesis.Type: GrantFiled: July 20, 1998Date of Patent: April 19, 2005Inventors: Peter Lewis Keeling, Ming-Tang Chang
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Patent number: 6869631Abstract: The present invention relates to an improved binder system to stabilize and improve yield for thermally processed meat products such as those that are used in canning or retort operations. More specifically, the present invention pertains to the novel starch/binder matrix that produces a meat product having enhanced moisture flavor and texture over those treated using currently available techniques. The novel matrix uses a combination of starches that provide differential water holding and moisture control for the meat products treated therewith.Type: GrantFiled: August 28, 2002Date of Patent: March 22, 2005Assignee: The Pillsbury CompanyInventors: David J. Thomas, Kyle A. Newkirk
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Patent number: 6858245Abstract: An agglomerated starch-based product and a dry mixes based thereon are provided suitable for preparing instant food preparations. The agglomerated starch-based product is a homogeneous powder wherein each powder particle is an agglomeration of randomly distributed fine grains of starch and maltodextrin. The agglomerated starch-based product is readily dispersible in aqueous fluids and develops un full viscosity instantaneously.Type: GrantFiled: June 25, 2001Date of Patent: February 22, 2005Assignee: Cerestar Holding B.V.Inventor: Valère Leopold Marie Pierre De Coninck
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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: 6821548Abstract: The invention relates to starch used in the food-industry. The invention provides modified starch, and derivatives derived thereof, having improved salt-stability (salt-stable starch), use of such modified starch or derivatives derived from said starch in foodstuff, a method for providing salt-stability to foodstuff comprising use of such modified starch or derivatives derived from said starch and foodstuff comprising said modified starch or derivatives derived from said starch.Type: GrantFiled: March 9, 2001Date of Patent: November 23, 2004Assignee: Cooperative Verkoop-en Productievereniging van Aardappelmeel en Derivaten AVEBE B.A.Inventors: Pieter Lykle Buwalda, Heine Roelf Meima, Charles James Brine
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Patent number: 6808736Abstract: Infant formulas and methods of providing nutrition to an infant are provided. The formula includes soy hydrolysate and other nutrients.Type: GrantFiled: June 7, 2001Date of Patent: October 26, 2004Assignee: Nestec S.A.Inventors: Nagendra Rangavajhyala, Constance L. Whippie, Chandrasekhara R. Mallangi, Steven Kwon
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Patent number: 6797290Abstract: The present invention is directed to a composition for oral administration that includes chitosan and GMP, wherein the chitosan and GMP are in other than a cationic gum or polysaccharide/protein complex. Also included herein are methods for controlling appetite in humans and animals by orally administering a composition that includes chitosan and GMP, wherein the chitosan and GMP are in other than a cationic gum or polysaccharide/protein complex.Type: GrantFiled: September 17, 2001Date of Patent: September 28, 2004Assignee: McNeil-PPC, Inc.Inventors: Clemence Dartey, Gilbert Leveille, Thomas E. Sox
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Publication number: 20040161526Abstract: The glycemic index of food is reduced by incorporating alpha-cyclodextrin in such food or by consuming alpha-cyclodextrin singly or in combination with other materials together with such food.Type: ApplicationFiled: February 11, 2004Publication date: August 19, 2004Applicant: Wacker-Chemie GmbHInventors: Gerhard Schmid, Helmut Reuscher, Gerard Antlsperger
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Patent number: 6777397Abstract: Mixtures of fructose and lactose are useful for reducing caloric intake and glycemic index for individuals who are overweight, glucose-impaired, diabetic, or who just consume too large a fraction of their calories from “added sugars”. The fructose/lactose sweetener is included in the daily diet as a one-for-one replacement for “added sugars” in various edible formulations without sacrificing quality of taste. Sucrose can be used as a replacement for all or part of the fructose in the claimed sweetener to increase sweetness or improve certain functional properties without substantially changing caloric value. The claimed mixtures of fully-caloric sugars work synergistically to reduce available calories and blood sugar concentration. Specifically, fructose interferes strongly with normal small-intestinal absorption of lactose and interferes moderately with sucrose absorption, while lactose interferes with normal small-intestinal absorption of both sucrose and starch.Type: GrantFiled: September 3, 2002Date of Patent: August 17, 2004Assignee: Vivalac, Inc.Inventors: Lee R Zehner, Warren L. Zehner
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Patent number: 6777015Abstract: This invention relates to a thickening composition comprising a “co-processed” combination of modified starch and flour. In addition, the invention relates to the process for providing such “ready-for-use” compositions and the improved food products prepared from the co-processed compositions.Type: GrantFiled: January 8, 2002Date of Patent: August 17, 2004Assignee: National Starch and Chemical Investment Holding CorporationInventors: Janet M. Carver, Norman Edward Collins, Aaron K. Edwards, Joseph P. Eisley, Robert C. Kendall
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Patent number: 6759074Abstract: The present invention provides a novel confection, and more particularly a tasty soft candy, which is a soft candy in which gummi is dispersed through a candy base substance with a solid content consisting essentially of one or more saccharides, the moisture content of said base substance being 6 to 20 wt %, and said base substance containing 0.001 to 0.3 wt % crystalline cellulose, and further a soft candy, wherein the solid content of the candy base substance consists essentially of gelatin and one or more saccharides, and gummi with a moisture content of 10 to 20 wt % is dispersed through said base substance at a rate of 5 to 30 wt %.Type: GrantFiled: June 24, 2002Date of Patent: July 6, 2004Assignee: Mikakuto Co., Ltd.Inventors: Shizuko Tachikawa, Aiko Fujio
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Publication number: 20040121051Abstract: Hydrocolloids useful as a barrier in multi-component food systems for the inhibition of moisture migration and methods for using the barrier are disclosed. The hydrocolloid can be applied as a powder. The hydrocolloid containing barrier is able to inhibit the migration of moisture across the system, thereby improving the shelf life of the food product, as well as enhancing the ability of the product to survive freeze/thaw cycles. In doing so, the organoleptic qualities of the food system are enhanced.Type: ApplicationFiled: May 6, 2003Publication date: June 24, 2004Inventors: Melissa Fenn, Angelica Merk, Eric M. Weisser, Yi Yang
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Patent number: 6749880Abstract: The invention relates to hydrocoloids that are used as thickening, binding, gelling or stabilising agents used in the food industry. The invention provides a starch composition, comprising a first fraction comprising cross-linked starch and at least a second fraction comprising copolymerised starch. Said composition is suitable for example to serve as gelatine replacement in foodstuff of varied nature, and is preferably suitable for use in foodstuff such as confectionery.Type: GrantFiled: December 27, 2001Date of Patent: June 15, 2004Assignee: Cooperative Verkoop-en Productivevereniging van Aaardappelmeel en Derivaten AVEBE B.A.Inventors: Jakob Roelf Woltjes, Heine Roelf Meima, Pieter Lykle Buwalda
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Publication number: 20040101615Abstract: An edible composition can include an emulsifier; a plasticizer; a stabilizer; a humectant; a texturizer; starch; and water. Such a composition, when formed into a substantially non-flowable substrate, is stable in an environment having a temperature of about −35° C. to about 275° C., and a humidity level greater than about 5%.Type: ApplicationFiled: March 18, 2003Publication date: May 27, 2004Inventors: Dawn Barker, Andrew Candler, Fergal Keohane, Denise Metcalfe, John Russell, Julie Sellick, Angela Wright
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Patent number: 6730340Abstract: Edible films incorporating carrageenan in conjunction with Konjac and/or Gellan gums have been prepared as substitutes for edible collagen film currently used in meat processing. Compositions according to the present invention overcome the inherent thermoreversibility of carrageenan gel and do not disintegrate from exposure to hot or boiling water. The film can readily be processed to form casing, bags or other packaging useful in the food industry.Type: GrantFiled: November 7, 2001Date of Patent: May 4, 2004Inventors: Reg Macquarrie, Kurt Schupp, Peter Taylor
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Publication number: 20040076738Abstract: A process of producing starch from plant material is provided which involves adding extraneous protein to the plant material. This produces a network of protein. The starch is isolated from the protein network/plant material mixture.Type: ApplicationFiled: December 8, 2003Publication date: April 22, 2004Inventor: Jafar Al-Hakkak
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Patent number: 6723359Abstract: The invention relates to a spray-dried composition comprising an active ingredient dispersed in a carrier comprising a combination of a wall-forming carbohydrate material with from 1 to 30% by weight of agar agar relative to the dried weight of the composition. The composition of the invention provides advantageous behavior in an aqueous environment wherein the mobility of the active agent is restricted in the gelled carrier, thus preventing the release of the agent unless shear of heat are applied. Another feature of the invention is a process for the preparation the spray-dried composition.Type: GrantFiled: October 18, 2001Date of Patent: April 20, 2004Assignee: Firmenich SAInventors: Anandaraman Subramaniam, Robert Clark McIver, Florin Joseph Vlad, Daniel Benczedi