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| Number | Title | Issue Date |
| 7439044 | High viscosity xanthan polymer preparations Increasing the molecular length of xanthan polymer makes a higher viscosity xanthan composition. Xanthan with higher specific viscosity characteristics provides more viscosity at equivalent concentration in food, industrial and oilfield applications. Methods for inc... | 10/21/2008 |
| 7361754 | Genetically purified gellan gum Mutational inactivation of proteins involved in para-cresol production in certain milk products results in improved taste and odor. The undesirable para-cresol forms over time as a result of enzymes produced by the bacterium that produces gellan gum. Since the gella... | 04/22/2008 |
