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| Number | Title | Issue Date |
| 7041175 | Method for the continuous production of hydrolytically broken down and possibly substituted starch, use of hydrolytically broken down starch and device for producing same The invention relates to a method for the continuous production of hydrolytically broken down starch or hydrolytically broken down substituted starch products such as hydroxyethyl- or hydroxypropyl starch. The invention essentially consists of carrying out most of t... | 05/09/2006 |
| 7001939 | High amylose wheat starch and wheat containing the same Wheat starch of the present invention is obtained from endosperm of a seed of wheat which is modified to lack starch granule protein-1 (SGP-1). The wheat starch has an apparent amylose content of about 35% or more. Wheat flour of the present invention is obtained fr... | 02/21/2006 |
| 7001624 | Method for mixing and introduction of inulin The method for mixing and introduction of inulin facilitates health in young animals. In general, Inulin in a dry form will be combined with dry citric acid, an FDA approved colorant, and a moisture scavenger. The combined dry product will then be mixed and subseque... | 02/21/2006 |
| 6929815 | Method of increasing the α-amylase-resistant starch content (rs content) of a polysaccharide, polysaccharides, the use thereof and food containing said polysaccharides The invention relates to a process for increasing the content of α-amylase-resistant starch (RS content) of a polysaccharide wherein the polysaccharide used is, under a water deficit, incubated, t... | 08/16/2005 |
| 6780990 | Hydrogenated starch hydrolysate A hydrogenated starch hydrolysate having the following saccharide contents (based on the solids content of the hydrogenated starch hydrolysate): A. | 08/24/2004 |
| 6753023 | Rice-flour hydrolysates fat substitute A starch hydrolysis food making process comprises mixing rice flour and rice syrup or honey in equal parts, adding amylase enzymes to the mixture, and extruding for a few seconds at an elevated temperature. Water may be added to the rice flour mixture to adjust the ... | 06/22/2004 |
| 6630586 | Branched maltodextrins and method of preparing them The subject matter of the invention is branched maltodextrins, characterised by the fact that they present between 22% and 35%, preferably between 27 and 34%, glucosidic linkages 1.fwdarw.6, a content of reducing sugars lower than 20%, a polymolecularity ... | 10/07/2003 |
| 6623943 | Process for preparing resistant starch The present invention relates to a process for preparing resistant starch, the resistant starch obtainable from this process and use thereof.... | 09/23/2003 |
| 6613152 | Dextrinization of starch The invention relates to a process for preparing a starch dextrin wherein a starch comprising at least 95 wt. %, based on dry substance of the starch, of amylopectin or a derivative of said starch is dextrinized. The invention further relates to a dextrin... | 09/02/2003 |
| 6531592 | Process for modifying starchy materials in the dry phase The subject of the invention is a process for modifying amylaceous (starchy) materials comprising a stage of chemical fluidification and a stage of stabilization, simultaneous or not simultaneous, these two stages being performed in the dry phase and by t... | 03/11/2003 |
| 6482267 | Process for the conversion of starchy substances in the dry phase The invention relates to a process for the conversion of starchy substances including a chemical liquification stage and a stabilization stage, whether simultaneous or not, these two stages being carried out in the dry phase and using respectively: a mine... | 11/19/2002 |
| 6468355 | Manufacture of boiling-stable granular resistant starch by acid hydrolysis and hydrothermal treatment The invention discloses a boiling-stable granular resistant starch product which may comprise over 60% resistant starch as determined by the TDF method. The starch is made by subjecting a starch source to acid hydrolysis, followed by a hydrothermal treatm... | 10/22/2002 |
| 6436678 | High purity maltose process and products Maltose products are prepared by hydrolyzing starch with an enzyme that consists essentially of a beta-amylase enzyme. The product thus prepared may be spray dried, or a high purity maltose product may be obtained therefrom via ultrafiltration. The high p... | 08/20/2002 |
| 6352733 | Enzyme-resistant starch for reduced-calorie flour replacer An enzyme resistant starch type III which has a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the origi... | 03/05/2002 |
| 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 |
| 6030816 | Heating and processing starch solutions A method for heating starch solutions, including heating a dilute starch-water slurry, preferably containing about 8-12% starch, to a temperature of about 100-115° C., adding starch to the dilute slurry, and dextrinating the starch in the slurry to reach... | 02/29/2000 |
| 6013299 | Process for making enzyme-resistant starch for reduced-calorie flour replacer An enzyme resistant starch type III which has a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the origi... | 01/11/2000 |
| 5882906 | Staphylothermus amylase The present invention relates to an amylase isolated from Staphalothermus marinus, DSM 3639, having a temperature optima of 95°-105° C., determined at pH 5.5 and a pH optima of 4.5 to 5.5, determined at 95° C. The amylase can be employed in the product... | 03/16/1999 |
| 5863342 | Starchfoam products with improved flexibility/compressibility and the method of preparation thereof An expanded shaped product with improved flexural compressibility and surface properties comprising starch and a hydrophobically modified acid anhydride or its acid hydrolyzed counterpart and the method of preparing such product by extrusion.... | 01/26/1999 |
| 5817180 | Dry thinned starches process for producing dry thinned starches and products and compositions thereof A novel dry thinned starch produced by continuously feeding a mixture of a base starch and a chemical which hydrolyses the glycosidic linkage of starch to a plug flow reactor, passing the mixture through the reactor, recovering the mixture and neutralizin... | 10/06/1998 |
| 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 |
| 5795397 | Chemically derivatized maltodextrins High solids maltodextrin syrups, some of which are useful as the base for remoistenable adhesives, are prepared by a high solids alpha amylase enzyme conversion process. They are characterized by their high solids content (at least 55 wt. %) and light col... | 08/18/1998 |
| 5711817 | Method for the continuous conversion of cellulosic material to sugar Cellulosic material is converted to ethanol by hydrolyzing the cellulosic material in a gravity pressure vessel (50), and fermenting the product thereof. The gravity pressure vessel (50) employed is adapted to accommodate a continuous hydrolysis reaction ... | 01/27/1998 |
| 5702749 | Process for preparing powdered seasonings Disclosed is a process for preparing a powdered seasoning, which comprises adding to and dissolving in a seasoning liquor or soy sauce, 100-250% by weight in total of a dextrin of DE value 6-15 and a dextrin of DE value 1-5 and 3-20% by weight of gelatin,... | 12/30/1997 |
| 5695803 | Nutritional products containing modified starches 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 b... | 12/09/1997 |
| 5679395 | Fat free, reduced fat and low fat margarine-like spreads and cream cheese Substantially fat free, reduced fat and low fat margarine-like spreads, dairy spreads and cream cheeses that have the taste, mouthfeel and textural properties of equivalent full fat spreads are described. The spreads contain a starch based texturizing age... | 10/21/1997 |
| 5679396 | Non-fat, reduced fat and low fat cheeses and method of making Fat free, reduced fat and low fat cheeses, including natural cheese and processed cheese, and method for making the cheeses are described. The natural cheeses and processed cheeses contain a pregelatinized, high amylose starch based texturizing agent that... | 10/21/1997 |
| 5629090 | Starch hydrolysates as sequesterers A starch hydrolysate composition is particularly suited for use as a sequesterer, i.e., it readily interacts noncovalently with other molecules to form stable inclusion complexes which are useful in a variety of applications. The starch molecules in the c... | 05/13/1997 |
| 5620871 | Process for preparing optionally hydrogenated indigestible polysaccharides The present invention relates to a process for preparing indigestible polysaccharides and to the corresponding hydrogenated products. This process essentially consists in carrying out an enzymatic hydrolysis of at least one dextrin and/or one polyglucose ... | 04/15/1997 |
| 5614243 | Starch-based texturizing agents and method of manufacture A novel starch-based texturizing agent, methods of manufacture and food formulations containing the texturizing agent. The texturizing agent comprises an insoluble microparticle (e.g., titanium dioxide), a gum (e.g., xanthan gum) and starch (e.g., pregela... | 03/25/1997 |
| 5584937 | Starch-based texturizing agent A novel starch-based texturizing agent is disclosed. The texturizing agent is produced from high amylose (>30%) starch under specific conditions of temperature, pressure and shear. The texturizing agent functions to provide several fat-like attributes suc... | 12/17/1996 |
| 5547513 | Starch-based texturizing agent A novel starch-based texturizing agent is disclosed. The texturizing agent is produced from high amylose (>30%) starch under specific conditions of temperature, pressure and shear. The texturizing agent functions to provide several fat-like attributes suc... | 08/20/1996 |
| 5518710 | Methods for extracting cereal ଲ-glucans Simple and efficient methods for extracting high levels of ଲ-glucans from cereal sources are disclosed. The method employs a strong base, such as sodium hydroxide as an initial solvent. If desired, the extract can be further purified to render a &#x... | 05/21/1996 |
| 5493014 | Hypocariogenic hydrogenated starch hydrolysate, process for preparing it and the application of this hydrolysate The subject of the invention is a hypocariogenic hydrogenated starch hydrolysate. This hydrolysate is characterized in that it has a concentration of 0.1 to 19% by weight of sorbitol, a concentration of 35 to 87% by weight of maltitol, a concentration of ... | 02/20/1996 |
| 5474718 | Starch hydrolysates as sequesterers A starch hydrolysate composition is particularly suited for use as a sequesterer, i.e., it readily interacts noncovalently with other molecules to form stable inclusion complexes which are useful in a variety of applications. The starch molecules in the c... | 12/12/1995 |
| 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 |
| 5436329 | Hypocariogenic hydrogenated saccharides The invention relates to a composition containing hypocariogenic hydrogenated saccharides which can be used as sweetening composition or as texturing agent in food products and in some pharmaceutical or veterinary products. This composition is characteriz... | 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 |
| 5424418 | Low-calorie soluble glucose polymer and process for preparing this polymer The invention relates to a soluble glucose polymer predominantly composed of 1-6 bonds, having a content of reducing sugars of less than 0.5%, as well as a content of products of mollecular weight less than or equal to 182 g, of less than 1%. The inventio... | 06/13/1995 |
| 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 |
