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| Number | Title | Issue Date |
| RE39005 | Method for production of maltose and a limit dextrin, the limit dextrin, and use of the limit dextrin In the method raw starch is treated with the amylase with the enzyme classification EC 3.21.133 below the gelatinization temperature, whereafter the maltose and the limit dextrin are recovered. The method is simple and cheap and gives rise to a maltose of high purit... | 03/07/2006 |
| 7001469 | Procedure for separating starch from comminutates of plant materials 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. ... | 02/21/2006 |
| 6755915 | Method for the preparation of starch particles A method for the preparation of starch particles in a two-phase system comprises at least the following steps: a) a preparation of a first phase comprising a dispersion of starch in water; b) preparation of a dispersion or emulsion of the first phase in a second liq... | 06/29/2004 |
| 6664389 | Highly resistant granular starch 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) ind... | 12/16/2003 |
| 6451121 | Thermally-inhibited non-pregelatinized granular starches and flours and process for their preparation Thermally-inhibited starches and flours which are functionally equivalent to chemically-crosslinked starches are prepared by a process which comprises the steps of dehydrating a granular starch or flour to anhydrous or substantially anhydrous ( | 09/17/2002 |
| 6391352 | Co-processed starch/gum based food ingredient and method of making the same Disclosed is a starch/gum based ingredient for use in food products which includes a high amylose starch and a hydrocolloid, edible gum to which water is added and co-processed in an extruder under conditions of temperatures of about 100° C. or more and ... | 05/21/2002 |
| 6361809 | Method for production of maltose and a limit dextrin, the limit dextrin, and use of the limit dextrin In the method raw starch is treated with the amylase with the enzyme classification EC 3.21.133 below the gelatinization temperature, whereafter the maltose and the limit dextrin are recovered. The method is simple and cheap and gives rise to a maltose of... | 03/26/2002 |
| 6231675 | Thermally-inhibited non-pregelatinized granular starches and flours and process for their preparation Thermally-inhibited starches and flours which are functionally equivalent to chemically-crosslinked starches are prepared by a process which comprises the steps of dehydrating a granular starch or flour to anhydrous or substantially anhydrous ( | 05/15/2001 |
| 5997652 | Food starch processing method and apparatus A food starch seperator comprising a serially connected centrifuge and a membrane seperator further comprising a sintered pipe providing pore flow paths including a pumped source of food plant liquor, outputs for the centrifuge and membrane seperator and ... | 12/07/1999 |
| 5980639 | Hydrocyclones and associated separator assemblies Hydrocyclones and separator assemblies a wherein the hydrocyclones installed in the separator assemblies by a push fit and are under no lateral tensile or compressive stress. The body has an interior defined by an axially-extending frusto-conical separati... | 11/09/1999 |
| 5902410 | Process for producing amylase resistant granular starch A resistant granular starch with high dietary fiber content and the method of preparing this product wherein a high amylose starch having at least 40% by weight amylose content and total moisture content of from about 10 to 90% by weight, based on the wei... | 05/11/1999 |
| 5849090 | Granular resistant starch and method of making A method of producing a granular resistant starch comprising the steps of heating a granular native starch to swell but not rupture the starch granules, debranching the starch, treating the starch to retrograde the amylose therein, optionally annealing th... | 12/15/1998 |
| 5827372 | Aqueous alcoholic aklaline process for cationization and anionization of normal, waxy, and high amylose starches from cereal, legume, tuber and root sources A starch cationization process comprises suspending the starch in an aqueous alcoholic alkaline solvent containing a critical level of water (starch to water ratio 1:3 to 3:1), heating the reaction mixture for a few minutes at 30°90° C., adding a cation... | 10/27/1998 |
| 5804232 | Process for preparing an instant rice nectar The present invention relates to a process for preparing an instant rice nectar which can be preserved for long time. The instant rice nectar of the invention is prepared by the process which comprises the steps of: adding water to malt while stirring, fi... | 09/08/1998 |
| 5725676 | Thermally inhibited starches and flours and process for their production Thermally inhibited starches and flours are prepared by a process comprising dehydrating and heat treating a granular starch or flour.... | 03/10/1998 |
| 5674322 | Process for the centrifugal treatment of a suspension containing starch In the process, a starch-containing suspension 1 is divided at admixture of washing liquid 5 in a centrifuge "A" into starch-containing concentrate 2, a first liquid phase 3 with primarily dissolved substances and a second liquid phase 4 with primarily un... | 10/07/1997 |
| 5651828 | Fat substitute for processed foods Small granule starches are subjected to partial hydrolysis with alpha-amylase or glucoamylase to produce a novel granular starch composition having an enzymatically hydrolyzed surface appearing diffuse and substantially non-porous under microscopic examin... | 07/29/1997 |
| 5593503 | Process for producing amylase resistant granular starch A resistant granular starch with high dietary fiber content and the method of preparing this product wherein a high amylose starch having at least 40% by weight amylose content and a water content of 10 to 80% by weight is heated to a temperature of from ... | 01/14/1997 |
| 5536326 | Method for enhancing the dewatering of starch A method for enhancing the dewatering of starch comprising adding to an aqueous starch slurry an effective amount of a composition comprising polybutene and at least one surfactant having a melting point less than 20° C.... | 07/16/1996 |
| 5525151 | Process for preparing a low-fat, transparent, stable oat protein containing aqueous solution and product thereof The present invention relates to a process for preparing a low fat, transparent, stable oat protein containing aqueous solution comprising: preparing an initial stable, translucent aqueous suspension comprising water, an insoluble liquid fraction, a stabl... | 06/11/1996 |
| 5491227 | Controlled molecular weight reduction of polymers A method for the controlled molecular weight reduction of a polymer which comprises subjecting the polymer to pressure homogenization is disclosed. The preferred polymers are polysaccharides, particularly hyaluronic acid.... | 02/13/1996 |
| 5470968 | Process for preparing non-hydroxypropylated, crosslinked, pregelatinized, starch and product Raw starch which has been treated with an emulsifying agent during a wash step, such as during refining, is alkali-treated, washed to remove flavor, crosslinked, neutralized, gelatinized and dried to give instant starch useful for instant puddings and mix... | 11/28/1995 |
| 5470391 | Starch-based texturizing agent A novel starch-based texturizing agent is disclosed. The texturizing agent is produced from high amylose (>40%) starch under specific conditions of temperature, pressure and shear. The texturizing agent functions to provide several fat-like attributes suc... | 11/28/1995 |
| 5435851 | Continuous coupled jet-cooking/spray-drying process and novel pregelatinized high amylose starches and gums prepared thereby A continuous coupled jet-cooking/spray-drying process for processing or co-processing inherently water-dispersible or water-soluble crystalline polymers, such as starches, starch mixtures, gums (e.g., locust bean gum, carrageenan, agar), viscosifying prot... | 07/25/1995 |
| 5430140 | Starch intermediate product, a process for producing a starch intermediate product, and a process for further processing of a starch intermediate product A process for producing a starch intermediate product in which the reactive hydroxy groups are activated by swelling and disintegrating starch with dilute aqueous-alkali lye, precipitating the disintegrated starch from an aqueous-alkali solution by adding... | 07/04/1995 |
| 5409542 | Amylase resistant starch product form debranched high amylose starch This resistant starch product is characterized by a specific melting endotherm over a temperature range of 95°-140° C. with a peak in the range of about 115°-135° C. The product is obtained by gelatinizing and then debranching amylose or a high amylos... | 04/25/1995 |
| 5395640 | Method of preparing reduced fat foods A method of preparing reduced fat foods is provided which employs a fragmented, debranched amylopectin starch precipitate. A debranched amylopectin starch is precipitated and then fragmented to form an aqueous dispersion that is useful in replacing fat in... | 03/07/1995 |
| 5378286 | Method of preparing reduced fat foods A food formulation having a reduced level of fat and/or oil is provided. The food formulation is a mixture of a foodstuff and a fragmented, amylopectin starch hydrolysate as a replacement for at least a substantial portion of the fat and/or oil of said fo... | 01/03/1995 |
| 5346892 | Absorbable dusting powder derived from reduced-protein modified starch Absorbable dusting powders suitable for medical, consumer and industrial applications such as lubricating gloves and medical apparatus are prepared by treating starch with a hypochlorite to remove protein and oxidize some of the hydroxyl groups. The modif... | 09/13/1994 |
| 5342932 | Process for preparing non-hydroxypropylated, deflavored, crosslinked, pregelatinized, starch and product Raw starch which has been treated with an emulsifying agent during a wash step, such as during refining, is alkali-treated, washed to remove flavor, crosslinked, neutralized, gelatinized and dried to give instant starch useful for instant puddings and mix... | 08/30/1994 |
| 5318635 | Continuous coupled jet-cooking/spray-drying process and novel pregelatinized high amylose starches prepared thereby A continuous coupled jet-cooking/spray-drying process for processing inherently water-dispersible or water-soluble crystalline polymers, such as starches, polygalactomannan gums, and fully hydrolyzed polyvinyl alcohols, is disclosed. It involves the steps... | 06/07/1994 |
| 5281276 | Process for making amylase resistant starch from high amylose starch A process to increase the amount of resistant starch in a starch product to at least about 15% resistant starch using a high amylose starch, such as HYLON V or HYLON VII, as the starting starch, consists essentially of the steps of gelatinizing a starch s... | 01/25/1994 |
| 5194094 | Fractionating starch hydrolysates A low DE starch hydrolysate is fractionated using a strong base ion exchange resin in hydrophobic anion form. Fractionated acyclic limit dextrins from a cyclodextrin glycosyl transferase digest are found to have extremely long term clarity.... | 03/16/1993 |
| 5188674 | Continuous coupled jet-cooking/spray-drying process and novel pregelatinized high amylose starches prepared thereby A continuous coupled jet-cooking/spray-drying process for processing inherently water-dispersible or water-soluble crystalline polymers, such as starches, polygalactomannan gums, and fully hydrolyzed polyvinyl alcohols, is disclosed. It involves the steps... | 02/23/1993 |
| 5187272 | Process for preparing non-hydroxypropylated, deflavored, crosslinked, pregelatinized, starch and product Starch is alkali treated, washed to remove flavor, crosslinked, neutralized, gelatinized and treated with an emulsifying agent to give instant starch useful for instant puddings and mixes.... | 02/16/1993 |
| 5126334 | Absorbable dusting powder derived from starch Absorbable dusting powders suitable for medical applications such as lubricating surgical gloves are prepared by treating starch with a hypochlorite to remove protein and oxidize some of the hydroxyl groups, and partially cross-linking the hypochlorite-tr... | 06/30/1992 |
| 5094872 | Method for making a reduced fat product The method for making a reduced fat foodstuff entails replacing at least a portion of the fat and/or oil in the foodstuff with a high amylose starch hydrolysate having an apparent amylose content above about 40% and a DE greater than 5 and less than 15.0.... | 03/10/1992 |
| 5089607 | Procedure for the separation of starch from a residual flow of the starch preparation and starch thus obtained The residual flow of the starch preparation from wheat, rye, oats or barley is thickened to a dry material content of 17 to 25 weight % after which an enzyme preparation with pentosanase activity, originating from fungi or yeasts, is added. The enzyme pre... | 02/18/1992 |
| 5073201 | Process for producing a high total dietary corn fiber An improved process is disclosed for producing corn fiber having a high total dietary fiber content and a reduced SO2 content. A dilute aqueous slurry of the corn fiber obtained from the corn wet-milling process is separated by means of a hydro... | 12/17/1991 |
| 5051133 | Gelatinized cereal flours and process for their production Porous modified gelatinized cereal flour that has high swelling property in cold water, high solubility and good digestability and which is useful as a fragrance adsorbent or an emulsion stabilizer. Also disclosed is a process for producing such porous ge... | 09/24/1991 |
