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| Number | Title | Issue Date |
| 7119123 | Antimicrobially active 4-methyl-4-aryl-2-pentanols, their preparation and use Antimicrobially active 4-methyl-4-aryl-2-pentanols of the Formula 1 below, methods for the preparation of these compounds and their use as antimicrobial active compounds are described. Surprisingly, compounds of th... | 10/10/2006 |
| 7056531 | Sustained release compositions for orally administered substances and methods Sustained release composition for orally administered active substances that comprises maltodextrin and cellulose. This composition is suitable for forming tablets, gels when exposed to the fluids in the gastric environment, and provides an effective sustained relea... | 06/06/2006 |
| 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 |
| 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 |
| 6428836 | Starch phosphate ester composition, process and method of use in food 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 phosph... | 08/06/2002 |
| 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 |
| 6147175 | Crosslinked biological products, process for obtaining such products, and their use as removers The invention relates to the field of biological chemistry, and to polysaccharides in particular. Specifically, it concerns biological products obtained as a result of the polymerization and crosslinking in an alkaline medium of a gel, comprised of wheat ... | 11/14/2000 |
| 5833755 | Starch degradation using metal-based coordination complexes A process for the degradation of starch, particularly granular starch, using hydrogen peroxide and a catalytic amount of a metal-based coordination complex in an alkaline slurry reaction.... | 11/10/1998 |
| 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 |
| 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 |
| 5605577 | Method for the separation of proteins from grain flour A process wherein a grain flour is treated to remove proteins is described. The process uses ethanol and water for the extraction at acid or basic pH's and optionally heating with or without a reducing agent. The remaining solution is then used to form ed... | 02/25/1997 |
| 5571334 | Starch-based opacifying agent for foods and beverages The present invention pertains to a novel starch-based opacifying agent, to methods of manufacture and to food and non-food formulations containing the opacifying agent. The starch-based opacifying agent comprises an opacifier (e.g., titanium dioxide) and... | 11/05/1996 |
| 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 |
| 5525154 | Method for the hydrolysis of starchy materials by sweetpotato endogenous amylases The present invention relates to a method for the hydrolysis of sweetpotato starch which comprises the steps of: a) separating outer and starchy inner tissues of sweetpotato roots; b) heating the separated starchy inner tissues of step a) for a time suffi... | 06/11/1996 |
| 5505783 | Starch esters A process for the production of a cold-water dispersible, starch half ester of a hydrocarboxyl-substituted succinic or glutaric acid, particularly the starch half ester of n-octenylsuccinic acid, includes the step of gelatinising and partially degrading t... | 04/09/1996 |
| 5503680 | Stabilized starch, use of the stabilized starch and methods of producing it The method of making a stabilized starch includes mixing an aqueous starch suspension having a starch concentration of from 5 to 50 % by weight with an aqueous metal salt solution which contains from 10 to 50 % by weight of at least one metal salt selecte... | 04/02/1996 |
| 5472511 | Method for the separation of proteins from grain flour A process wherein a grain flour is treated to remove proteins is described. The process uses ethanol and water for the extraction at acid or basic pH's and optionally heating with or without a reducing agent. The remaining solution is then used to form ed... | 12/05/1995 |
| 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 |
| 5439526 | Process for fractionating wheat flours to obtain protein concentrates and prime starch Disclosed and claimed is a rapid, simple process for fractionating wheat flour into components comprising protein concentrates and prime starch. The claimed method utilizes minimal water and produces a low waste water load. Flour and liquid are mixed to f... | 08/08/1995 |
| 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 |
| 5430141 | Method for preparing low calorie dextrin A method for preparing a low caloric dextrin of which caloric value is not more than 280 kcal/100 g is provided using a pyrodextrin prepared by heating a starch to which mineral acid is added. The method comprising the steps of dissolving a pyrodextrin in... | 07/04/1995 |
| 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 |
| 5387426 | Method of preparing reduced fat foods A method of preparing reduced fat foods is provided which employs a retrograded, hydrolyzed, heat-treated, and fragmented, amylose starch. Amylose is precipitated and hydrolyzed with acid or -amylase, solubles are removed by a heat treatment and th... | 02/07/1995 |
| 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 |
| 5362868 | Thinning of granular starch A process is disclosed for thinning granular starch in an aqueous slurry employing a source of peracid without using metal catalysts. The thinning process is aimed at modifying granular starches by lowering viscosity/increasing alkaline fluidity. It can a... | 11/08/1994 |
| 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 |
| 5300150 | Process for the ionic exchange of ionized starches and the ionized starches thus obtained The invention has as its object a process for the ionic exchange of ionised starches, consisting of washing the ionised starch which is in the form of a granular solid by means of a solution containing one or more exchange ions capable of replacing the co... | 04/05/1994 |
| 5288317 | Dissolving method In a method for preparing a starch solution, particles containing starch are mixed with cold water and subjected to shear forces, such that any agglomerates formed are broken up, and each individual particle is wetted, whereupon the mixture is heated to a... | 02/22/1994 |
| 5264568 | Process for preparing pyrodextrin hydrolyzate by enzymatic hydrolysis A process comprising dissolving a pyrodextrin in water, hydrolyzing the solution with alpha-amylase at a low temperature to obtain a hydrolyzate of reduced viscosity, further hydrolyzing the hydrolyzate to an intermediate extent at a high temperature, aut... | 11/23/1993 |
| 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 |
| 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 |
| 5158615 | 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... | 10/27/1992 |
| 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 |
| 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 |
| 5057157 | Preparation of granular cold water swelling/soluble starches by alcoholic-alkali treatments A process for the preparation of granular cold water swelling/soluble starches by alcoholic-alkali treatments is disclosed which comprises contacting a quantity of starch granules with respective quantities of an alcohol and a strong base to swell the gra... | 10/15/1991 |
| 4973447 | Freeze-thaw stable modified waxy barley starch Improved dual modified waxy barley starch products are provided which exhibit excellent freeze-thaw stability and other properties making the starches eminently suited for incorporation into food products such as pie fillings or the like. Separated waxy b... | 11/27/1990 |
| 4923976 | Process for preparing surface-active glycosides and the use of the glycosides in cosmetic, pharmaceutical and household products Surface active glycosides are made by reaction of monose or polyose with an alcohol in the presence of an acid catalyst composition containing acid catalyst and reducing agent; the color properties of the glycosodes so made makes them attractive for use i... | 05/08/1990 |
| 4838944 | Degradation of granular starch A process for the degradation of granular starch employing hydrogen peroxide and a catalytic amount of manganese ions in an alkaline slurry reaction is disclosed. The manganese ions catalyze the degradative reaction so that the desired amount of degradati... | 06/13/1989 |
