Abstract: A method of intensifying the pulpy or gritty texture of pulpy or gritty liquid to pasty foodstuffs by adding amylopectin potato starch, i.e. potato starch having an amylopectin content of at least 95%, preferably at least 98%. In this manner, an organoleptic improvement is achieved as compared to conventional potato starch as well as compared to waxy maize starch.

Abstract: The invention concerns a method for preparing a starch-based grain designed to be included in a food product comprising steps which consist in: cooking the granule by causing it to absorb water, and immersing the granule at least once in a syrup.

Abstract: The subject of the invention is a process for manufacturing low-fat fibre-enriched snacks, characterized in that it comprises the step consisting in incorporating from 1 to 30%, preferably from 2 to 20% and still more preferably from 2.5 to 15% by weight relative to the finished product of branched maltodextrins having between 15 and 35% 1→6 glucoside bonds, a reducing sugar content of less than 10%, a molecular weight Mw of between 4000 and 6000 g/mol and a number-average molecular weight Mn of between 2000 and 4000 g/mol.

Abstract: A cold process method for forming a pumpable, bake stable, pectin based food paste involving providing a liquid component containing solubilized pectin and a food ingredient, providing a dry component containing a gelling agent for the pectin, dry acid and buffer salt, selecting the particle size of the acid and salt to delay gelling by a desired time, rapidly blending the dry component into the liquid component for a time less than the desired time; and, transporting the blended components to a container where it gels into the food paste.

Abstract: A method for improving the flavor and aroma characters of a smoking article is provided. A mixture consisting essentially of a reducing sugar and optionally a hydroxide of an alkali metal is subjected to heat treatment for a time and under conditions sufficient to produce a flavorful composition. The flavorful composition is then applied to tobacco leaves or cut filler made thereof, and smoking articles are prepared from the tobacco leaves or cut filler.

Abstract: Processes and compositions for treating food products comprising adding to the food product an aqueous composition which is gellable in the food product. The process can include wherein the composition comprises a thixotropic gel which has been shear thinned, and is added to the food product in a shear thinned condition, as well as wherein the aqueous composition comprises a composition that does not form a gel externally of the food product, and which composition is gellable in the food product.

Abstract: A polysaccharide useful as an ingredient of a food containing psyllium is disclosed. The increase of viscosity resulting from hydrated psyllium can be reduced by the present polysaccharides without adversely affecting the physiologically beneficial effects of psyllium. The present invention also provides a food product containing the psyllium viscosity-reducing polysaccharide and psyllium, and a method of manufacturing the same, characterized by having excellent handling properties and favorable palatability, even if the method includes a step of heating the psyllium, especially in a hydrated form.

Abstract: Modified starch materials having a number average molecular weight of at least 10,000 for nutritional products provide a relatively slow release of metabolizable carbohydrates, giving a source of carbohydrate energy over a longer period of time than can be obtained from glucose and other carbohydrates such as lactose, fructose, or sucrose. Such modified starch material possess altered processing and pasting profile characteristics.

Abstract: Addition of a specific sugar compound to an iron-containing protein composition solution can provide an excellent freezing and thawing stability and restrained precipitate productivity in a thawed solution of its frozen product and increase the efficiency in the use of the iron-containing protein useful for enrichment of iron in a food or drink, production of iron preparations.

Abstract: Highly resistant granular starches may be produced which have unique and useful properties, including high enzyme resistance, dietary fiber, a unique molecular weight distribution, a high melting temperature and a high heat of gelatinization (Delta H) indicative of excellent processing tolerance. These starches may be prepared for example by heating a high amylose starch having at least 40% by weight amylose content and at a percent moisture and temperature insufficient to destroy the granular nature of the starch, and digesting the amorphous regions using alpha-amylase or a chemical reagent.

Abstract: The present invention relates to the use of coconut endosperm fiber as a dietary fiber component in a pet food product, to the use of coconut endosperm fiber in the manufacture of a pet food product, to a pet food product which comprises coconut endosperm fiber, to a process for making such a pet food product and to a method comprising feeding such a pet food product to a pet animal. The present invention also relates to the use of coconut endosperm fiber in reducing and preventing intestinal inflammation and in reducing and preventing pathogenic bacterial infection in the large intestine of a pet animal.

Abstract: 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.

Abstract: 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.

Abstract: The present invention relates to a process for preparing resistant starch, the resistant starch obtainable from this process and use thereof.

Abstract: The present invention comprises a method for making a flavor and color carrier that forms a smearable particle. The method comprises preparing a mixture of sugar and an edible particulate selected from a group consisting of corn cereal or corn flakes, rolled oats, rice, rice particles, high fiber, high protein starch bearing cereal grain, and potato particles. The method also includes extruding the mixture without crystallizing the sugar and cutting the extruded mixture to form flavor and color carriers.

Abstract: The invention relates to starch-based dehydrated flakes comprising 0,05% glycolipid(s) which, when reconstituted, are similar in quality, taste and texture to freshly prepared mashed material.

Abstract: This invention relates to a method of producing a starch with unique functionality in plants through mutagenesis, and/or using biotechnology, and/or breeding practices. Further the invention relates to the starch from maize plants and/or other plants which produce starch storing organs which contain low amylose starch which has an amylose content between 1.5% and 15% and preferrably between 1.5% and 10% and most preferrably 1.5 and 8%. The invention includes starch extracted from such grain due to at least one mutation induced by ethyl methanesulfonate. Additionally, the invention uses a biotechnology approach involving controlling the activity of the granule bound starch synthase enzyme in starch storing organ. The invention includes the use of the starch for its cooking, paste, and gel properties.

Abstract: A method for producing, from an oats flour fraction, a water soluble &bgr;-glucan composition having a high &bgr;-glucan/glucose weight ratio, preferably a ratio of 15:1 or more, involves the use of &bgr;-amylase in an amount sufficient to transform more than 50% by weight, preferably more than 65% by weight, of the starch contained in the oats flour fraction to maltose. The enzymes pullulanase and/or protease may be used in combination with &bgr;-amylase. Also disclosed are corresponding compositions which may be further processed, as well as food products provided with them.

Abstract: The invention provides sponges (foams) produced from hydrocolloids by the expansion of gels of these. The foams have properties which can be varied, such as water absorption, biodegradibility, pore size and structure. Edible products can be produced which may contain an edible plasticizer, a sugar or sugar substitute and possibly also a flavoring agent or taste enhancer. The novel sponges are produced by preparing a gel of a hydrocolloid, and either sealing it in a closed vessel with a liquid of similar composition, pressurizing the vessel and abruptly releasing the pressure, followed by freeze drying, or by incorporating in such a gel a suitable microorganism, such as a yeast and inducing fermentation in the presence of a suitable nutrient medium, so that the carbon dioxide formed results in the expansion and foam formation, which is processed to the final product. The sponges-foams of the invention are such, that the initial network of the gel is maintained.

Abstract: The invention relates to soluble hydrogenated starch derivatives containing nondigestible dietary fibre, characterized in that they have an ICUMSA coloration value reduced by at least 50%, and a reducing sugar content reduced by at least 30%, and to their method of preparation.

Abstract: A low density, ready-to-serve frosting is provided that can be stored for extended periods of time with little or no separation of the aqueous and shortening phases and with minimal volume changes. The frosting is stabilized by the formation of an aqueous phase gel rather than by manipulation of the composition of the shortening phase. The aqueous phase gel comprises water and maltodextrin, water and inulin, or water and a mixture of maltodextrin and inulin.

Abstract: A coated confectionery having a crispy starch based center with a thin continuous rigid outer, coating is provided. The integrity of the thin continuous rigid outer coating is maintained even after prolonged storage.

Abstract: Compositions, particularly foodstuffs, were thickened by the inclusion of an effective amount of a stabilized waxy potato starch, particularly a stabilized, crosslinked waxy potato starch, more particularly a hydroxypropylated waxy potato distarch phosphate. Compositions which include the starch may be thickened using less starch than if other starches were used. Foodstuffs prepared using the starch were improved in that they have better flavor, texture, and appearance.

Abstract: The present invention relates to a process for purifying starches. More particularly, the invention relates to a method of removing off-flavors, off-odors, and off-colors from starches by extraction of the components causing the off-flavors, off-odors, and off-colors with a fluid in the supercritical or liquid phase.

Abstract: The present invention relates to a chewy confectionery product, preferably a chewy sweet product, and to methods for making such products. The chewy confectionery product contains oxidized starch, optionally in combination with a gum such as gum arabic, as a replacement for at least a part and preferably all of the gelatin in the product. The chewy confectionery product has the property of providing a long-lasting cohesive chew.

Abstract: 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.

Abstract: The present invention provides adhesive and binder compositions comprising a potato peel product characterized on a dry solids basis by at least 30% starch, at least 5% protein and at least 2% fibers.

Abstract: The subject of the present invention is a process for preparing pregelatinized high amylose starch, comprising the steps consisting of:

Abstract: 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.

Abstract: An improved method for refining cellulose that produces a highly refined cellulosic material comprising 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. Also, 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 is provided.

Abstract: A horse feed made from carrot juice derived from a carrot prior to consumption. The invention further includes the combination of carrot pulp to form a complete juiced carrot for consumption by a horse either as part of or as a complete feed.

Abstract: Compositions, particularly foodstuffs, were thickened by the inclusion of an effective amount of a stabilized waxy potato starch, particularly a stabilized, crosslinked waxy potato starch, more particularly a hydroxypropylated waxy potato distarch phosphate. Compositions which include the starch may be thickened using less starch than if other starches were used. Foodstuffs prepared using the starch were improved in that they have better flavor, texture, and appearance.

Abstract: The invention concerns the use, in dry form, of a combination of substantially amorphous microfibrils with a crystallinity index not more than 50%, with at least a polyhydroxylated compound, as additive for food formulations, the content of this combination being more than 0% and less than 20% by weight relative to the total weight of the food formulation.

Abstract: A starchy food-based fat mimetic suitable for use in smooth-textured products, and methods of making the fat mimetic are disclosed. In one method, potato granules are comminuted to fine particles so that at least 90% by weight of the fine potato particles have a particle size of less than about 50 microns. The potato granules can be comminuted by dispersing the potato granules in an aqueous liquid to form a slurry and homogenizing the slurry. The homogenized slurry can be used as a fat mimetic, or it can be dried to form a potato powder which can be added to food products as a fat mimetic. Also, mimetics made by the same process from other starch foods such as fresh potatoes, potato flakes, corn, wheat, rice or beans.

Abstract: The present invention is directed to the use of starch phosphate esters as an expansion and/or texture aid in food or industrial products. The invention further provides the formulations and improved expanded products containing starch phosphate esters, particularly extruded breakfast cereals and snacks.

Abstract: The invention is directed to a process of making milkshake beverage compositions having improved consistency, flavor and physical stability, which process involves eliminating or modifying the pasteurization step used or reversing the sequence of pasteurization and homogenization in conventional methods of manufacturing milkshake beverage compositions so as to limit the swelling of any starch granules present and thus avoid the detrimental effects that the shearing forces found in homogenization processes have on such swollen starch granules.

Abstract: There is provided a liquid additive thickener, or a liquid thickening agent, which can thicken easily when it is added to an object. The liquid additive thickener comprises a liquid that is prepared by dissolving a thickening agent into water and is initially inhibited from forming viscous solutions or gels. The liquid can begin to form a viscous solution when it is added to a water-containing object. The liquid may be: (a) prepared to have a low viscosity by dissolving a thickening agent into water together with a poor solvent; (b) prepared to have a low viscosity by dissolving a thickening agent into water together with a low viscous saccharide; or (c) prepared to have a low viscosity by dissolving a thickening agent into water together with a reactive ion.

Abstract: The present invention relates to an edible thermoplastic made from about 30 to 50 wt. % protein comprising a mixture of plant and animal derived protein, about 20 to 50 wt. % starch about 10 to 20 wt. % water, about 1 to 10 wt. % edible fiber, and about 0.5 to 3 wt. % metallic salt hydrate. When molded, the thermoplastic has good strength and stiffness and other physical properties. The edible thermoplastic may be molded in a variety of shapes including a segmented nutritional pet chew with a plurality of segments separated by a plurality of scores. The scores serve to structurally weaken the pet chew so that it may be broken into smaller pieces. When molded the edible thermoplastic has a density of about 1.2 to 1.5 g/cubic centimeters.

Abstract: A complete integral pelletized animal feed which is easily and economically prepared with a potato component. This invention combines hay, oats, and potato waste with a vitamin supplement premix. The potato component acts as a binder which makes it possible to pelletize the combined components. The composite animal feed is a complete food requiring no further supplementation. The instant invention provides an economical, one-step, integral, composite animal feed which incorporates potato waste and a vitamin supplement premix forming a complete animal feed. The instant invention is economically produced using potato waste, and economical to use since no further supplementation is necessary.

Abstract: The present invention is directed to sago fluidity starch and the use thereof. Such fluidity starches exhibit exceptionally fast gelling properties, high gel strengths, and exceptional elasticity. These properties allow for significantly reduced processing times, including reduced hold times. Further, the higher gel strength allows for reduced starch levels without loss of final product gel strength integrity or texture.

Abstract: The resistance to caking of normally hygroscopic materials, such as spray-dried hydrolyzed vegetable protein, upon exposure to high humidity conditions may be improved by increasing the average minimum dimension of the hygroscopic material and a carrier material to 125 to 2,000 microns.

Abstract: A method coprocessing microcrystalline cellulose with maltodextrin to produce a dispersion that can be spray dried at high solids content to produce a flowing powder is disclosed. The coprocessed microcrystalline cellulose/maltodextrin composition can be blended with carboxymethyl cellulose to produce a dry blend that can be used in food and cosmetic applications.

Abstract: A canine pet food composition comprising a meat based material having an essentially solid mass assuming the shape of the container in which it is packed, said pet food having meat particles with a moisturized appearance and visually recognizable discrete food particles upon slicing the pet food mass after departure from the said container.

Abstract: A feline pet food composition comprising a meat based material having an essentially solid mass assuming the shape of the container in which it is packed, said pet food having meat particles with a moisturized appearance and visually recognizable discrete food particles upon slicing the pet food mass after departure from the said container.

Abstract: An emulsifying system for elemental diet compositions is provided that contains a protein source that may be a extensively hydrolyzed protein, free amino acids, short-chain peptides, or a mixture thereof; a lipid source; a carbohydrate source; and an emulsifying system comprising an ocentyl succinic anhydride modified starch and an acetylated monoglyceride emulsifier. The composition may be prepared as a powder or liquid nutritional composition for formulas prepared for infant, pediatric and adult populations in need of an elemental diet. The invention provides a commercially acceptable product in terms of desired stability and physical characteristics and is particularly useful for hypoallergenic infant formula preparations.

Abstract: The present invention is directed to compositions comprising:

Abstract: The invention provides a confectionery bar containing a proteinaceous material and a carbohydrate material in a relative weight ratio higher than 1 (from 1:0 to about 1:0.999). The bar produced is very palatable and chewy and has good organoleptic properties. It may be coated (enrobed) or not as desired. The product of the invention provides a meal replacement for very low calorie diets, diet supplement or protein supplement, and may optionally comprise a carbohydrate material of low digestibility or indigestible nature.

Abstract: The present invention is directed to a process of preparing starch phosphate monoesters, optionally in the presence of oligosaccharides, having improved reaction efficiency and reduced side reactions. The invention also includes the improved starch phosphate monoester products, characterized by high viscosity and low level of residual salts, their use in food and the enhanced food compositions prepared from them.

Abstract: Compositions, particularly foodstuffs, were thickened by the inclusion of an effective amount of a stabilized waxy potato starch, particularly a stabilized, crosslinked waxy potato starch, more particularly a hydroxypropylated waxy potato distarch phosphate. Compositions which include the starch may be thickened using less starch than if other starches were used. Foodstuffs prepared using the starch were improved in that they have better flavor, texture, and appearance.

Abstract: The invention relates to a method of removing the fibrous shells from cereal grains. This method according to the invention comprises a pretreatment step, wherein the moisture content of the cereal grains is increased, e.g. in the case of corn grains from 16 to more than 20% by weight, followed by the step of exposure of the pretreated grains to a thermal shock by means of a cryogenic medium and thereafter mechanical treatment step thereof.