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| Number | Title | Issue Date |
| 7955439 | Enzyme-resistant starch and method for its production A process for producing an enzyme-resistant starch uses an aqueous feed composition that comprises (i) starch that contains at least about 50% by weight amylose, (ii) water, and (iii) alcohol. The concentration of starch in the feed composition is between about 5% a... | 06/07/2011 |
| 7833356 | Method for preparing a gellable starch product The present invention relates to a method for preparing a starch product, wherein an aqueous starch mixture containing 5-50% dsb amylose is provided and the starch mixture is heated to a high temperature of at least 170 C. The invention further relates to a product ... | 11/16/2010 |
| 7780792 | Process for gelatinising starch using a biodegradable polymer material bearing aldehyde groups The invention provides a process wherein starch and/or a starch derivative can be gelatinized more efficiently by means a thermo mechanical treatment, when a carbohydrate polymer is used comprising aldehyde containing monomer units which comprise one or more aldehyd... | 08/24/2010 |
| 7722722 | Continuous fluid bed reactor The present invention is concerned with an apparatus and method for continuous fluidization which comprises at least two cells connected by an aperture permitting the solid material to be introduced into the next downstream cell by fluidized horizontal flow, an isol... | 05/25/2010 |
| 7422638 | Sago-based gelling starches Sago-based gelling starches and the use thereof. Such modified starches exhibit exceptionally fast gelling properties, high gel strengths, and exceptional elasticity. These properties allow for significantly reduced processing times, including reduced hold times. Fu... | 09/09/2008 |
| 7348036 | Flours and starch with a very high amylopectin content and methods for the production and uses thereof A full waxy wheat flour or starch characterized in that its amylose content is about 0%±about 1%, and a process for preparing a functional full waxy wheat flour including preparing an initial flour with a defined size grading starting from full waxy wheat grains, a... | 03/25/2008 |
| 7276126 | Production of enzyme-resistant starch by extrusion A process for producing alpha-amylase resistant starch comprises extruding a feed starch at a temperature in the range of about 60-220° C., thereby producing a product alpha-amylase resistant starch. The feed starch can be in the form of an aqueous slurry or paste ... | 10/02/2007 |
| 7244312 | Sago fluidity starch and use thereof 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, in... | 07/17/2007 |
| 7189288 | Enzyme-resistant starch and method for its production A process for producing an enzyme-resistant starch uses an aqueous feed composition that comprises (i) starch that contains at least about 50% by weight amylose, (ii) water, and (iii) alcohol. The concentration of starch in the feed composition is between about 5% a... | 03/13/2007 |
| 7067651 | Non-synthetic biodegradable starch-based composition for production of shaped bodies A non-synthetic biodegradable starch-based composition is described comprising starch, plasticizer, reinforcing filler, binder, in the presence or absence of alkali or salt, and water. The starch-based composition is subjected to transformation process to produce va... | 06/27/2006 |
| 7045003 | Pregelatinized starches and processes for their production The invention relates to a process for producing a pregelatinized starch having good gel-formation properties, in which a) a suspension of starch and water is prepared, b) the suspension prepared in a) is applied t... | 05/16/2006 |
| 7041369 | Melt processable starch composition The present invention relates to starch compositions which contain starch and additives. The starch has a weight average molecular weight ranging from about 1,000 to about 2,000,000. The additives can be plasticizers or diluents. The composition containing the starc... | 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 |
| 6936109 | Method of producing starch or starch-containing products from starch-containing plant raw materials, starch products, and methods of using starch products A method produces starch or starch-containing products from starch-containing plant raw materials. The method is distinguished by the inclusion of an electric pulse method. ... | 08/30/2005 |
| 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 |
| 6908637 | Process for debittering peanut hearts The present invention involves methods for preparing a processed peanut product containing high levels of peanut hearts material, with the peanut heart material being substantially stripped of bitter taste so as to provide debittered peanut hearts of comparable tast... | 06/21/2005 |
| 6908885 | Gel comprised of a poly-α-1,4-glucan and starch The invention relates to a gel based on poly-α-1,4-D-glucan and, optionally, on starch as well as on a swelling agent, to a method for the production thereof, and to the use of a gel of this type. ... | 06/21/2005 |
| 6896915 | Use of converted low-viscosity, high solids starch in foods The present invention relates to a method for glazing a food comprising applying a solution of a glaze base containing a converted starch to the food and drying the food; a process for preparing the starch; the starch prepared therefrom; and a glaze comprising the g... | 05/24/2005 |
| 6890571 | Slowly digestible starch product This patent pertains to a slowly digestible starch prepared by debranching low amylose starches, particularly by isoamylase. Such slowly digestible starches are useful in edible products, including nutritional supplements. ... | 05/10/2005 |
| 6864063 | Use of modified starch as an agent for forming a thermoreversible gel The invention relates to the use of modified starch obtainable by treating amylose containing starch in aqueous medium with an enzyme from the group of the α-1,4-α-1,4-glucosyl transferases (EC 2.4.1.25) or an enzyme the activity of which corresponds to that of en... | 03/08/2005 |
| 6844022 | Process for producing themochemically modified starch The present invention is in the technical field of physicochemical starch modification and relates to a process for producing thermochemically modified starch, the thin-boiling starches which are obtainable by the inventive process and thermally reversible gel-formi... | 01/18/2005 |
| 6770148 | Peritoneal dialysis solution containing modified icodextrins The present invention provides a peritoneal dialysis solution that contains heat stable osmotic agents such as D-glucitols, gluconic acids and alkylglycosides produced the reduction, oxidation or glycosylation of icodextrins respectively. As a result, osmotic agents... | 08/03/2004 |
| 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 |
| 6746542 | Modifying starch with cationic polymers and use of the modified starches as dry-strength agent A process for modifying starch by heating starch in an aqueous medium to temperatures above the gelatinization temperature of said starch comprises effecting said modifying of said starch in the presence of (a) a polymeric cationizer selected from the group c... | 06/08/2004 |
| 6676984 | 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... | 01/13/2004 |
| 6670470 | Modified starch The present invention relates to a process for the preparation of a stable, chlorine free modified starch which is useful in paper coating and sizing. In the process, starch is degraded by catalyzed hydrogen peroxide oxydation, and stabilized by acetyl es... | 12/30/2003 |
| 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 |
| 6648978 | Membrane filtration for thickening and starch washing in corn wet milling An improved corn wet milling process is disclosed in which a first stream comprising water, starch, and protein (e.g., gluten) is generated by separating fiber from wet milled de-germed corn particles (e.g. fiber separation step). Membrane filtration (e.g... | 11/18/2003 |
| 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 |
| 6617447 | Continuous oxidized starch process The present invention relates to a method of starch production using continuous oxidation. This method allows for the starting material to contain variable amounts of non-starch products, which is common in large-scale processes. This method produces cons... | 09/09/2003 |
| 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 |
| 6485575 | Starch-emulsifier composition and method of making A method of producing starch-emulsifier compositions by heating a starch in the presence of an emulsifier to form a complex with unique properties. The product can be further treated to obtain greater than about 20% short chain amylose. Starch-emulsifier ... | 11/26/2002 |
| 6469161 | Chemical fluidification process and conversion process of starchy materials, and new cationic starchy materials A chemical fluidification process for a starchy material, which is carried out in a reactor suitable for continuous operation and with a humidity of the reaction mix (starch included) of less thank 25%, which consists in subjecting a starchy material to t... | 10/22/2002 |
| 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 |
| 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 |
| 6447615 | Sago fluidity starch and use thereof 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 processin... | 09/10/2002 |
| 6379467 | Compacted starch hydrolysate product with improved handling characteristics and reduced tendency to become sticky Disclosed is a method for preparing a modified starch hydrolysate that has a relatively reduced tendency to become sticky as compared with the unmodified starch hydrolysate. The method includes the step of compacting a starch hydrolysate, preferably via r... | 04/30/2002 |
| 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 |
| 6348264 | Process for producing low de starch hydrolysates by nanofiltration fractionation, products obtained thereby, and use of such products A process for producing solid forms comprising the steps of: (1) forming an aqueous composition comprising the low DE starch hydrolysate of the invention; (2) drying said aqueous composition to result in a substantially dry low DE starch hydrolysate compo... | 02/19/2002 |
| 6322632 | Method for producing oxidized starch The present invention fulfills, in an efficient, cost effective manner, the need for a starch which has a reduced tendency to form amylose crystals after cooking by providing a method using high levels of caustic materials during a reaction of oxidant wit... | 11/27/2001 |
