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Небесная энциклопедия

Космические корабли и станции, автоматические КА и методы их проектирования, бортовые комплексы управления, системы и средства жизнеобеспечения, особенности технологии производства ракетно-космических систем

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Мониторинг СМИ

Мониторинг СМИ и социальных сетей. Сканирование интернета, новостных сайтов, специализированных контентных площадок на базе мессенджеров. Гибкие настройки фильтров и первоначальных источников.

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Форма поиска

Поддерживает ввод нескольких поисковых фраз (по одной на строку). При поиске обеспечивает поддержку морфологии русского и английского языка
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Применить Всего найдено 3158. Отображено 100.
23-02-2012 дата публикации

Method for purifying glucose polymers for peritoneal dialysis solutions

Номер: US20120046460A1
Автор: Marc Biguet, Pierrick Duflot, Stephane Bourdain
Принадлежит: Roquette Freres SA

The invention relates to a method of purifying glucose polymers for the production of peritoneal dialysis solutions, characterized in that it includes at least one step of processing activated carbon and/or granular black, at least one sterilizing filtration step, at least one heat treatment step, and at least one ultrafiltration step.

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Номер записи: 1
05-07-2012 дата публикации

Solvolysis of biomass using solvent from a bioreforming process

Номер: US20120167875A1
Автор: Dick A. Nagaki, Ming Qiao, Randy D. Cortright
Принадлежит: Virent Inc

The present invention provides processes for deconstructing biomass using a solvent produced in a bioreforming reaction.

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Номер записи: 2
25-04-2013 дата публикации

GRAIN MILLING PROCESS

Номер: US20130102045A1
Автор: Binder Thomas P.
Принадлежит: ARCHER DANIELS MIDLAND COMPANY

A modification is described of a dry grind process for producing ethanol and other co-products from whole grain, whereby the mash is thermochemically treated by cooking the mash in the presence of an organic acid. The organic acid effectively hydrolyzes both the starch and hemicellulosic components in the milled corn to provide fermentable sugars from both the endosperm and other parts of the kernel, without, however, also producing fermentation-inhibiting levels of other known products of the acid hydrolysis of hemicellulosic materials, such as hydroxymethylfurfural (HMF) and furfural. Further, the organic acid is able to solubilize both the starch and the more recalcitrant hemicelluloses while only partially hydrolyzing the same, so that most of the starch and hemicelluloses are hydrolyzed to oligomers and the amount of chemically labile and reducing sugars is kept sufficiently low as to also not appreciably interfere with the fermentation to ethanol. 1. An improved grain milling process including the production of ethanol by fermentation , comprising:grinding a whole grain;forming a slurry with water of the ground whole grain;adding one or more enzymes and one or more organic acids to the slurry with heating to liquefy fermentable components of the ground whole grain and produce a mash;adding an enzyme to the mash to form a fermentation medium for producing ethanol; andfermenting the fermentation medium in the presence of yeast and one or more added enzymes.2. A process as described in claim 1 , wherein the one or more organic acids are added in the form of a solution of acetic acid claim 1 , formic acid or a combination of acetic and formic acids in water.3. A process as described in claim 2 , wherein the aqueous organic acid solution is 50 percent or more by weight of acid.4. A process as described in claim 3 , wherein the aqueous acid solution is from 50 to 70 percent by weight acid in water.54. A process as defined in any of - claims 1 , further comprising an ...

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Номер записи: 3
05-01-2017 дата публикации

DEPOLYMERISATION OF POLYSACCHARIDES AND RELATED PRODUCTS

Номер: US20170002100A1
Автор: CASIRAGHI Angelo, Floridi Giovanni, Li Bassi Giuseppe, MACCHI Roberto, MENEGUZZO Enzo, NORCINI Gabriele, TENCONI Mauro
Принадлежит: LAMBERTI SPA

Procedure for depolymerising polysaccharides using UV-vis light irradiation catalyzed by a radical photoinitiator. The polysaccharides obtained with the procedure of the invention have a average number molecular weight comprised between 5,000 and 500,000 and when dissolved in water give solutions with high concentrations and low viscosity. 1. A process for depolymerizing a polysaccharide comprising:contacting the polysaccharide with from about 0.01 to about 10% by weight of a radical photoinitiator;homogenizing the polysaccharide and radical photoinitiator to form a homogenized mixture of the polysaccharide and the radical photoinitiator; andirradiating the homogenized mixture of the polysaccharide and the radical photoinitiator with UV-Vis rays to produce a depolymerized polysaccharide.2. The process of wherein the depolymerized polysaccharide is a water soluble polysaccharide or a water soluble polysaccharide derivative.3. The process of wherein the depolymerized polysaccharide has a number average molecular weight of from about 5 claim 1 ,000 to about 500 claim 1 ,000.4. The process of wherein the depolymerized polysaccharide has a polydispersity index of from about 1 to about 8.5. The process of wherein the polysaccharide is selected from the group consisting of cellulose claim 1 , hemicelluloses claim 1 , polygalactomannans claim 1 , chitin claim 1 , chitosan claim 1 , pectin claim 1 , alginate claim 1 , hyaluronic acid claim 1 , agar claim 1 , xanthan claim 1 , dextrin claim 1 , starch claim 1 , amylose claim 1 , amylopectin claim 1 , alternan claim 1 , gellan claim 1 , mutan claim 1 , dextran claim 1 , pullulan claim 1 , fructan claim 1 , gum arabic claim 1 , carrageenan claim 1 , glycogen claim 1 , glycosaminoglycans claim 1 , murein and bacterial capsular polysaccharides claim 1 , and derivatives thereof.6. The process of wherein the polysaccharide is selected from the group consisting of guar claim 1 , hydroxypropyl guar and carboxymethyl cellulose.7. The ...

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Номер записи: 4
04-01-2018 дата публикации

Starch Foams Using Specialized Lignin

Номер: US20180002451A1
Автор: Aldi Robert, GE Changfeng, Lansing Baxter, Tudman Scott
Принадлежит:

This application provides a method of using a highly clarified and clean lignin, derived from a specific biorefinery process to make a starch foam and products of the same. The lignin can be used as a low cost filler substitute for starch and other substrates that are currently employed in foam applications. The lignin has the right mechanical, physical, thermoplastic and barrier properties to enable easy handling and to impart improved properties such as UV resistance, water resistance and other physical parameters to starch foams. 1. An expanded matrix , comprising a mixture of starch comprising amylose and amylopectin , and clean lignin , the lignin being present in a % weight ratio of from about 1:99 to about 50:50 of the starch , the expanded matrix having a uniform distribution of cells throughout.2. The expanded matrix according to claim 1 , wherein the starch comprises from about 10% to 90% amylose by weight.3. The expanded matrix according to claim 2 , wherein the starch comprises about: 10% claim 2 , 15% claim 2 , 20% claim 2 , 25% claim 2 , 30% claim 2 , 35% claim 2 , 40% claim 2 , 45% claim 2 , 50% claim 2 , 55% claim 2 , 60% claim 2 , 65% claim 2 , 70% claim 2 , 75% claim 2 , 80% claim 2 , 85% claim 2 , or 90% amylose by weight.46.-. (canceled)7. The expanded matrix according to claim 1 , wherein the matrix is flexible.8. The expanded matrix according to claim 1 , wherein the matrix is rigid.9. The expanded matrix according to claim 1 , having a lower compressive strength compared to an expanded matrix of pure starch.10. The expanded matrix according to claim 9 , wherein the expanded matrix has a compressive strength of 0.10 to 0.18 MPa.11. The expanded matrix according to claim 1 , wherein the mixture comprises 1-10% by weight lignin claim 1 , and the expanded matrix has a unit density of less than about 39 kg/m3 claim 1 , a resiliency of at least 63% claim 1 , and a compressive strength of at least 0.14 MPa.1213.-. (canceled)14. The expanded matrix ...

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Номер записи: 5
03-01-2019 дата публикации

PROCESS FOR THE PRODUCTION OF THERMALLY MODIFIED STARCH

Номер: US20190002593A1
Автор: Vezzani Massimo
Принадлежит: Ambiente E Nutrizione S.R.L.

Process for the production of thermally modified starch comprising the steps of mixing starch in powder form having a specific moisture content with an alkaline water solution to obtain a wet powder; feeding a continuous flow of said wet powder into a continuous dryer together with a continuous flow of hot air; discharging a continuous flow of dried powder from said continuous drier; supplying said continuous flow of said dried powder into a turbo-reactor, in which the inner wall of said turbo-reactor is maintained at a specific temperature; converting said dried powder into a thermally inhibited starch; and discharging said thermally inhibited starch from said turbo-reactor; it is also disclosed a thermally inhibited starch obtained from the aforementioned process with enhanced physical chemical properties. 1. A process for continuous modification of starch , comprising the steps of:a) mixing starch in powder form having a moisture content between 9% and 25% with an alkaline water solution to obtain a wet powder;b) feeding a continuous flow of said wet powder into a continuous dryer together with a continuous flow of hot air, said flow of hot air having a temperature between 100° C. and 160° C.;c) discharging a continuous flow of dried powder from said continuous drier, said dried powder having a moisture content between 2% and 4%;d) providing a turbo-reactor comprising a cylindrical tubular body having at least one inlet opening for the introduction of said continuous flow of dried powder and at least one discharge opening, a heating jacket for bringing the temperature of said tubular body to a predetermined temperature and a rotor, disposed in the cylindrical tubular body and comprising a shaft provided with elements projecting radially from it;e) supplying said continuous flow of said dried powder into said turbo-reactor, in which the inner wall of said turbo-reactor is maintained at a temperature between 150° C. and 250° C. by means of said heating jacket and ...

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Номер записи: 6
13-01-2022 дата публикации

METHOD AND DEVICE FOR THE DIGESTION OF STARCH

Номер: US20220010034A1
Автор: Bartelmuss Klaus, STEINDL Roman, STIRN Christian
Принадлежит:

With a method for digesting starch, an aqueous slurry of the starch is treated with steam in a cooking vessel and in this case exposed to shear forces, wherein the starch-containing slurry is heated to a temperature of between 85□C and 110□C in the cooking vessel by introducing steam, and the digestion step is implemented until the desired degree of digestion has been reached. Also described is a cooking vessel that can be used when the method for digesting starch is being carried out. 1. Method for digesting starch , comprising:a) Creating an aqueous slurry of powdery starch,{'b': '4', 'b) Introducing the slurry into a cooking vessel (),'}{'b': 4', '70', '42, 'c) Treating the slurry in the cooking vessel () with steam, wherein the slurry is exposed by mechanical action to shear forces that are created by a rotor with a finned dispersing disk, and wherein steam is fed from a hollow ring (), arranged below the rotor, in which openings directed toward the rotor () are provided for the discharge of steam, in order to implement thermomechanical digestion, and'}{'b': '4', 'd) Drawing off the starch, converted at least partially into paste, from the cooking vessel(.'}26046342. The method according to claim 1 , wherein steam exits from a hollow displacement element () claim 1 , which is arranged in the cooking vessel () claim 1 , through at least one outlet opening () for steam in the area of the rotor ().34. The method according to claim 1 , wherein the starch-containing slurry is heated to a temperature of between 85° C. and 135° C. in the cooking vessel () in step c) by introducing steam.4. The method according to claim 1 , wherein step c) is implemented during a time span of 1 to 5 hours.5. The method according to claim 1 , wherein in step a) claim 1 , a slurry with at most 35-45% starch powder is created as a solid.6. The method according to claim 1 , wherein the slurry is heated before step b) to a temperature of between 85° C. and 95° C.710-. (canceled)11. The ...

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Номер записи: 7
08-01-2015 дата публикации

METHOD OF PREPARING PREGELATINIZED, PARTIALLY HYDROLYZED STARCH AND RELATED METHODS AND PRODUCTS

Номер: US20150010767A1
Автор: CHAN Cesar, LEE Chris C., SANG Yijun, SONG Weixin D.
Принадлежит:

Disclosed are methods relating to an extruded pregelatinized, partially hydrolyzed starch prepared by mixing at least water, non-pregelatinized starch, and acid to form a starch precursor. The acid can be a weak acid that substantially avoids chelating calcium ions or a strong acid in a small amount. In the method, pregelatinization and acid-modification of the starch precursor occurs in one step in an extruder. Also disclosed are methods of preparing board using the starch prepared according to the methods, as well as starches and boards prepared by various methods of the invention. 1. A method of making a pregelatinized , partially hydrolyzed starch comprising:(a) mixing at least water, non-pregelatinized starch, and a weak acid that substantially avoids chelating calcium ions to make a wet starch precursor having a moisture content of from about 8 wt. % to about 25 wt. %;(b) feeding the wet starch precursor into an extruder; and(c) pregelatinizing and acid-modifying the wet starch in the extruder at a die temperature of about 150° C. (about 300° F.) to about 210° C. (about 410° F.).2. The method of claim 1 , wherein the weak acid that substantially avoids chelating calcium ions comprises alum.3. The method of claim 1 , wherein tartaric acid is included in the mixing to make the wet starch precursor.4. The method of claim 1 , wherein the weak acid that substantially avoids chelating calcium ions is in an amount of from about 0.5 wt. % to about 5 wt. % of the starch.5. The method of claim 1 , wherein the pregelatinizing and acid-modifying occurs at a die temperature of from at least about 175° C. (about 350° F.) to about 205° C. (about 400° F.) in the extruder.6. The method of claim 1 , wherein the output of the pregelatinized claim 1 , partially hydrolyzed starch is at least about 100 kg/hr in the extruder.7. The method of claim 1 , wherein the pregelatinizing and acid-modifying occurs in less than about 5 minutes.8. The method of claim 1 , wherein the ...

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Номер записи: 8
09-01-2020 дата публикации

Fiber Washing Method and System

Номер: US20200009573A1
Автор: Deinhammer Randall, Ferrer Oscar Pastor, Gibbons Thomas Patrick, Jr. Bernardo, McLaughlin Scott R., Vidal
Принадлежит: NOVOZYMES A/S

The present invention provides to a fiber washing system, optimized for the use of hydrolytic enzymes in the system. Furthermore, the present invention provides to a method for improving starch and gluten yield in a wet milling process, preferably comprising the optimized fiber washing system. 216. The system according to claim 1 , wherein one or more such as all screen units are hydro-cyclones ().310. The system according to claim 1 , wherein the system is configured to introduce hydrolytic enzymes into said first fraction (s) and/or into said second fraction (f) and/or into a mixed first and second fraction and/or into the process water claim 1 , by means of a dosing device ().410. The system according to claim 1 , wherein said dosing device () is adapted to provide a controllable dosing quantity of enzymes claim 1 , preferably according to a predetermined specific ratio between amount of enzymes and infeed of corn kernel mass to the system.510. The system according to claim 3 , wherein the dosing device () is a metering pump.610. The system according to claim 3 , wherein the dosing device () is a gravity flow dispenser having a controllable outflow valve configured for controlling the amount of enzyme flowing through the flow valve.7. A crop kernel wet milling system comprising a fiber washing system as defined in .9. The method according to claim 8 , wherein one or more of said hydrolytic enzymes is/are selected from the group consisting of cellulases (EC 3.2.1.4) claim 8 , xylanases (EC 3.2.1.8) arabinofuranosidases (EC 3.2.1.55 (Non-reducing end alpha-L-arabinofuranosidases); EC 3.2.1.185 (Non-reducing end beta-L-arabinofuranosidases) cellobiohydrolase I (EC 3.2.1.150) claim 8 , cellobiohydrolase II (E.C. 3.2.1.91) claim 8 , cellobiosidase (E.C. 3.2.1.176) claim 8 , beta-glucosidase (E.C. 3.2.1.21) claim 8 , beta-xylosidases (EC 3.2.1.37).10Trichoderma reesei.. The method according to claim 8 , wherein the one or more of said hydrolytic enzymes is expressed in ...

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Номер записи: 9
18-01-2018 дата публикации

THERMOSET FOAMS, AND METHOD FOR MANUFACTURING SAME FROM REDUCING SUGARS AND AMINES

Номер: US20180016356A1
Автор: Savonnet Marie
Принадлежит: SAINT-GOBAIN ISOVER

A process for manufacturing a solid thermoset foam includes the following successive stages: (a) providing an expandable and thermosetting composition including a first reactant chosen from reducing sugars and a second reactant chosen from primary amines, primary amine acid addition salts, secondary amines, secondary amine acid addition salts, and ammonium salts of formula R(NH)where n is an integer at least equal to 1 and R represents the residue of an organic or inorganic acid; (b) introducing the expandable and thermosetting composition into a mold or applying the expandable composition to a support so as to form a film having a thickness at least equal to 1 mm; and (c) heating the expandable and thermosetting composition to a temperature at least equal to 140° C. to react the first reactant with the second reactant and to form, by polymerization and chemical foaming, a block of solid thermoset foam. 1. A process for manufacturing a solid thermoset foam , comprising the following successive stages: a first reactant chosen from reducing sugars,', {'sup': n−', '+', 'n−, 'sub': 4', 'n, 'a second reactant chosen from primary amines, primary amine acid addition salts, secondary amines, secondary amine acid addition salts, and ammonium salts of formula R(NH)where n is an integer at least equal to 1 and R represents a residue of an organic or inorganic acid,'}, 'the expandable and thermosetting composition containing less than 50% by weight of water,, '(a) making available an expandable and thermosetting composition containing(b) introducing the expandable and thermosetting composition into a mold or applying the expandable and thermosetting composition on a support so as to form a film having a thickness at least equal to 1 mm,(c) heating the expandable and thermosetting composition to a temperature at least equal to 140° C., so as to react the first reactant with the second reactant and to form, by polymerization and chemical foaming, a block of solid thermoset foam.2 ...

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Номер записи: 10
26-01-2017 дата публикации

Low protein yogurts containing modified starches

Номер: US20170020150A1
Автор: Callen Sistrunk, Douglas Hanchett, Erhan Yildiz, Florian Much, Hanna Clune, Judith Vaz, Valerie Jezequel
Принадлежит: Corn Products Development Inc Brazil

A low protein yogurt composition is provided comprising water, at least one dairy ingredient and a crosslinked waxy starch, wherein the crosslinked waxy starch is crosslinked with phosphate groups and has a peak Brabender viscosity of from about 600 to about 1500 Brabender units, and the cross-linked waxy starch is present in an amount sufficient to add viscosity to the yogurt. The crosslinked waxy starch can also be stabilized by acetylation to obtain longer shelf life.

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Номер записи: 11
22-01-2015 дата публикации

HYPOGLYCEMIC HYPER-BRANCHED MALTODEXTRINS

Номер: US20150025037A1
Автор: Bureau Stèphanie, Guerin-Deremaux Laetitia, Pora Bernard
Принадлежит: ROQUETTE FRERES

Hyper-branched maltodextrins having a dextrose equivalent (DE) between at least 8 and at most 15 and a molecular weight or Mw between at least 1,700 and at most 3,000 daltons, characterized in that same have: a 1,6 glucoside bond content between at least 30 and at most 45%; a soluble indigestible fiber content, which is determined according to the AOAC No. 2001-03 method, between at least 75 and at most 100%; and a hypoglycemic capacity expressed according to a test A, which:—in vitro, results in an 80 to 90% reduction of the α-amylase hydrolysis of standard maltodextrins, and—in situ, by a 30 to 45% reduction in the intestinal digestive activity of standard maltodextrins. 1. Hyper-branched maltodextrins having a dextrose equivalent (DE) between at least 8 and at most 15 and a molecular weight or Mw between at least 1700 and at most 3000 daltons , characterized in that they have:a 1→6 glucosidic bond content between at least 30% and at most 45%;a soluble indigestible fiber content, determined according to AOAC method No. 2001-03, between at least 75% and at most 100%, and in vitro, in an 80% to 90% reduction in the α-amylase hydrolysis of standard maltodextrins,', 'in situ, in a 30% to 45% reduction in the intestinal digestive activity of standard maltodextrins., 'a hypoglycemic capacity, expressed according to a test A, which results2. The hyper-branched maltodextrins as claimed in claim 1 , having a DE between at least 8 and at most 12 and an Mw between at least 2500 and at most 3000 daltons claim 1 , characterized by:a 1→6 glucosidic bond content between at least 30% and at most 35%,a soluble indigestible fiber content, determined according to AOAC method No. 2001-03, between at least 75% and at most 80%.3. The hyper-branched maltodextrins as claimed in claim 1 , having a DE between at least 12 and at most 15 and an Mw between at least 1700 and at most 2500 daltons claim 1 , characterized by:a 1→6 glucosidic bond content between at least 35% and at most 45%,a ...

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Номер записи: 12
23-01-2020 дата публикации

INHIBITED NON-PREGELATINIZED GRANULAR STARCHES

Номер: US20200022393A1
Автор: Han Xian-Zhong, Hutton Thomas K.
Принадлежит: Tate & Lyle Ingredients Americas LLC

An inhibited non-pregelatinized granular starch suitable for use as a food ingredient in substitution for a chemically modified starch may be prepared by heating a non-pregelatinized granular starch in an alcoholic medium in the presence of a base and/or a salt. Steam treatment may be used to enhance the extent of inhibition. 1. An inhibited non-pregelatinized granular starch that is highly inhibited as characterized by a continuing rise in viscosity without attaining a peak viscosity , wherein viscosity is measured by heating the starch in an amount of 5% to 6.3% dry solids basis in water having a pH of 3 at a temperature of 92° C. to 95° C. , wherein the inhibited non-pregelatinized granular starch is not chemically modified.2. The inhibited non-pregelatinized granular starch of claim 1 , having a specific sedimentation volume (SSV) in the range of 9 mL/g to 33 mL/g.3. The inhibited non-pregelatinized granular starch of claim 2 , having an SSV in the range of 9 mL/g to 24 mL/g.4. The inhibited non-pregelatinized granular starch of claim 2 , having an SSV in the range of 9 mL/g to 18 mL/g.5. The inhibited non-pregelatinized granular starch of claim 1 , having a specific sedimentation volume (SSV) of not more than 18 mL/g.6. The inhibited non-pregelatinized granular starch of claim 1 , wherein the inhibited non-pregelatinized granular starch is in the form of granules and not less than 70% of the granules exhibit birefringence when viewed in polarized light.7. The inhibited non-pregelatinized granular starch of claim 6 , wherein not less than 80% of the granules exhibit birefringence when viewed in polarized light.8. The inhibited non-pregelatinized granular starch of claim 6 , wherein not less than 90% of the granules exhibit birefringence when viewed in polarized light.9. The inhibited non-pregelatinized granular starch of claim 1 , having a whiteness index of at least 41.5.10. The inhibited non-pregelatinized granular starch of claim 1 , having a whiteness index ...

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Номер записи: 13
08-02-2018 дата публикации

METHOD OF PREPARING PREGELATINIZED, PARTIALLY HYDROLYZED STARCH AND RELATED METHODS AND PRODUCTS

Номер: US20180037671A1
Автор: CHAN Cesar, LEE Chris C., SANG Yijun, SONG Weixin D.
Принадлежит:

Disclosed are methods relating to an extruded pregelatinized, partially hydrolyzed starch prepared by mixing at least water, non-pregelatinized starch, and acid to form a starch precursor. The acid can be a weak acid that substantially avoids chelating calcium ions or a strong acid in a small amount. In the method, pregelatinization and acid-modification of the starch precursor occurs in one step in an extruder. Also disclosed are methods of preparing board using the starch prepared according to the methods, as well as starches and boards prepared by various methods of the invention. 1. A method of making a pregelatinized , partially hydrolyzed starch comprising:(a) mixing at least water, non-pregelatinized starch, and a strong acid to make a wet starch precursor having a moisture content of from about 8 wt. % to about 25 wt. %, wherein the strong acid is in an amount of about 0.05 wt. % or less by weight of the starch;(b) feeding the wet starch precursor into an extruder; and(c) pregelatinizing and acid-modifying the wet starch precursor in the extruder at a die temperature of about 150° C. to about 210° C.,wherein the pregelatinized, partially hydrolyzed starch is at least about 70% gelatinized, and wherein the pregelatinized, partially hydrolyzed starch has a cold water viscosity of from about 10 Brabender Unit (BU) to about 120 BU, wherein the cold water viscosity is determined by the Amylograph method for a 10% by weight solution of the starch at 25° C.2. The method of claim 1 , wherein the strong acid has a pKa of about −1.7 or less.3. The method of claim 1 , wherein the strong acid is sulfuric acid claim 1 , nitric acid claim 1 , hydrochloric acid claim 1 , or any combination thereof.4. The method of claim 1 , wherein the strong acid is sulfuric acid.5. The method of claim 1 , wherein the strong acid is in an amount of from about 0.0001 wt. % to about 0.02 wt. % of the non-pregelatinized starch.6. The method of claim 5 , wherein the strong acid is in an ...

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Номер записи: 14
06-02-2020 дата публикации

STARCH-BASED AQUEOUS ADHESIVE COMPOSITIONS AND USES THEREOF

Номер: US20200040233A1
Автор: Buwalda Pieter Lykle, Dijk - van Delden Anna Maria, Hofman - de Dreu Anne Margriet
Принадлежит: Cooperatie AVEBE U.A.

The invention relates to starch-based aqueous adhesive compositions and uses thereof. Provided is an aqueous adhesive composition comprising highly branched starch (HBS) obtained by treatment of starch or starch derivatives with a glycogen branching enzyme, and further comprising a carboxymethyl (CM) polysaccharide derivative, such as a carboxymethyl ether of starch, cellulose or a combination thereof. Also provided is a method for adhering a first substrate to a second substrate, comprising applying to at least said first or said second substrate said starch-based adhesive, and a glued or glueable product obtainable thereby. 111-. (canceled)12. A method for preparing an adhesive composition comprising a branched starch with a viscosity shear rate index of more than or equal to 1.2 , wherein the viscosity is measured at a temperature of 25° C. , comprising mixing enzymatically branched starch with water and at least one carboxymethylated polysaccharide.13. A method for adhering a first substrate to a second substrate , comprising applying to at least said first or said second substrate a water-based adhesive composition comprising an aqueous adhesive composition comprising highly branched starch (HBS) obtained by treatment of starch or starch derivatives with a glycogen branching enzyme (EC 2.4.1.18) , and further comprising a carboxymethyl (CM) polysaccharide derivative , wherein at least one of said substrates is a paper , glass or wood substrate.14. Method according to claim 13 , wherein said first and/or said second substrate are part of a glued or glueable product claim 13 , preferably wherein the product is selected from the group consisting of paper sacks claim 13 , paper bags claim 13 , envelopes claim 13 , wall paper claim 13 , gummed tape claim 13 , spiral and convolute paper tubes.15. Method according to claim 13 , wherein said adhering comprises laminating claim 13 , preferably wherein said laminating comprises litholaminating claim 13 , off line paper ...

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Номер записи: 15
01-05-2014 дата публикации

METHOD OF PREPARING SOY FLOUR DISPERSIONS USING AN EXTRUDER

Номер: US20140121304A1
Автор: KELLY Michael D., Read Michael D.
Принадлежит:

The present invention provides continuous methods of making ready to use aqueous soy binders comprising extruding in a twin screw extruder wet non-water soluble soy flour in grind phase mixing and, downstream, including further a polycarboxy emulsion copolymer in distributive phase mixing, wherein in the aqueous binders the amount of soy flour solids ranges from 51 to 95 wt. %, based on the total weight of binder solids. The present invention provides continuous and simple methods for providing aqueous binders wherein the soy flour has a sieve particle size ranging from 5 to 44 μm. Making soy flours of such a particle size enables soy flour binder compositions useful as binders for non-wovens, such as mineral fiber or glass mats. 1. A continuous method of making ready to use aqueous soy binders comprising extruding in a twin screw extruder wet non-water soluble soy flour in grind phase mixing and downstream including in extrusion a polycarboxy emulsion copolymer in distributive phase mixing , such that in the binders the amount of soy flour solids ranges from 51 to 95 wt. % , based on the total weight of binder solids , the amount of polycarboxy emulsion copolymer ranges from 5 to 40 wt. % , based on the total weight of binder solids , and , wherein the sieve particle size of the soy flour in the resulting product ranges from 5 to 44 μm.2. The method as claimed in claim 1 , wherein the twin-screw extruder is a co-rotating twin-screw extruder.3. The method as claimed in claim 1 , wherein no heat is added to the extruder.4. The method as claimed in claim 1 , wherein grind phase mixing takes place in two or more neutral kneading blocks or kneading block groups.5. The method as claimed in claim 1 , wherein the polycarboxy emulsion copolymer comprises a copolymerized ethylenically unsaturated carboxylic acid claim 1 , carboxylate or anhydride in the amount of from 5 to 40 wt. % claim 1 , based on the total weight of monomers used to make the copolymer.6. The method as ...

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Номер записи: 16
03-03-2022 дата публикации

METHOD FOR PREPARING AN INHIBITED STARCH

Номер: US20220064338A1
Автор: Brynolf Mikael, Samuelsson Mathias, Ståhl Åke
Принадлежит: SVERIGES STÄRKELSEPRODUCENTER, FÖRENING U.P.A.

A method for preparing an inhibited starch, wherein it comprises the steps of a) providing a slurry containing a granular starch obtained from a starch containing raw material, b) alkalizing the slurry by adding ammonia or by adding one or more compounds having the ability to release or produce ammonia in the slurry, c) adjusting the p H of the slurry to a value above 10.0, preferably up to 12.0, and d) adding at least one oxidant to the slurry for a reaction with said ammonia; or wherein steps b) and c) are replaced with the step of alkalizing the slurry directly to a p H between 0.0 and 12.0, and the step of adding chloramine or dichloramine to the slurry, and wherein step d) is omitted; or wherein step c) is replaced with the step of adjusting the p H of the sluny to a value of between 7.0 and 10.0, and wherein step d) is followed by a step of adjusting the p H of the sluny to a value above 10.0, preferably up to 12.0, is disclosed, as well as an inhibited starch made with said method, use of the inhibited starch as an 1 ingredient in a food product, and a food product containing said inhibited starch.

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Номер записи: 17
25-02-2016 дата публикации

THERMALLY MODIFIED STARCH

Номер: US20160053027A1
Автор: ESSERS Maurice Karel Hubertina, HÜBNER Florian, NAGTEGAAL Ricardo Marinus Albertus, VALLONS Katleen Jozefien Rafaela
Принадлежит: Nederlandse Organisatie voor toegepast-natuurwetenschappelijk Onderzoek TNO

A process for producing thermally inhibited starch is described resulting in a visco-stable starch product with improved whiteness. The process comprises pretreating a dry starch with an alkaline solution in a water-miscible solvent, adjusting the water content of the starch to below 12 wt. %, heating the starch at a temperature between 140 and 190° C., preferably between 140 and 180° C., and cooling and optionally further processing the starch. The thermally inhibited starch has the advantages of not being chemically modified. The process is more flexible and faster than conventional inhibition processes. 114.-. (canceled)15. A process for producing thermally inhibited starch , comprising:(i) adding to starch having a water content below 10 wt. % on dry starch basis an alkaline solution of a water-miscible organic solvent having a boiling point lower than the boiling point of water; the amount of water-miscible organic solvent being at least 1 wt. % on dry starch basis, the amount of alkali being 0.001-0.5 meq per g dry starch and the resulting amount of water being less than 12 wt. % on dry starch basis;(ii) heating the starch between 140 and 190° C.; and, optionally,(iii) cooling and further processing the starch.16. The process according to claim 15 , wherein in step (i) the water content of the starch is below 6 wt. %.17. The process according to claim 16 , wherein in step (i) the water content of the starch is below 2 wt. %.18. The process according to claim 15 , wherein the resulting amount of water is less than 8 wt. %.19. The process according to claim 18 , wherein the resulting amount of water is less than 4 wt. %.20. The process according to claim 19 , wherein the resulting amount of water is between 0.2 and 2 wt. %.21. The process according to claim 15 , wherein the amount of water-miscible organic solvent is between 3 and 120 claim 15 , and/or the amount of alkali is 0.005-0.1 meq per g dry starch.22. The process according to claim 15 , wherein the ...

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Номер записи: 18
22-02-2018 дата публикации

PHYSICALLY MODIFIED SAGO SARCH AND USES OF SAME

Номер: US20180051096A1
Автор: Shah Tarak
Принадлежит:

The present invention relates to physically modified sago starch which exhibits an increased onset of gelatinization temperature and controlled viscosity development, yet retains significant hot and cold viscosity, the process of making such starch, and the use thereof. Such starches are useful in a variety of products, particularly as viscosifiers. 120-. (canceled)21. A food product comprising:a) a physically modified sago starch; andb) a second edible ingredientwherein the sago starch is characterized by i) substantially the same molecular weight as a native sago starch; ii) an onset of gelatinization temperature as measured by DSC in dionized water of at least 71° C., iii) a controlled viscosity developed from 100-600 MVU of less than 15 MVU second, iv) a peak viscosity of a least 400 MVU, and v) a viscosity break down of less than 40% from peak viscosity.221. The food product of claim being selected from the group consisting of beverages , nutraceuticals , dry mixes , salad dressings , sauces , gravies , soups , puddings , custards , yogurts , sour creams , cheeses , flans , pie fillings , jellies , jams , cakes , muffins , brownies , cookies , breads , breading and coatings , and retorted products.23. A useful product comprising:a) a physically modified sago starch; andb) a second edible ingredientwherein the sago starch is characterized by i) substantially the same molecular weight as a native sago starch; ii) an onset of gelatinization temperature as measured by DSC in dionized water of at least 71° C., iii) a controlled viscosity developed from 100-600 MVU of less than 15 MVU second, iv) a peak viscosity of a least 400 MVU, and v) a viscosity break down of less than 40% from peak viscosity; andwherein the product is selected from the groups consisting of pharmaceuticals, home care products, fabric care products, personal care products, paper, paint, bioplastics, glass fiber, and oil we driving and mining products.24. A method of making a food product ...

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Номер записи: 19
23-02-2017 дата публикации

PROCESS FOR MODIFYING STARCHES

Номер: US20170051079A1
Автор: Berckmans Marc, Coppin Jozef Victor Jean-Marie, Debon Stéphane Jules Jéröme
Принадлежит: Cargill, Incorporated

A process for modifying starch comprises atomising an aqueous slurry of non-pregelatinised starch into an internal chamber in a bi-fluid nozzle of a spray dryer and treating the atomized slurry, in the internal chamber, with superheated steam to cause partial gelatinisation of the starch. The aqueous slurry containing partially gelatinised starch is discharged through an outlet in the internal chamber into a reactor where the droplets containing the partially gelatinised starch are subjected to further treatment with superheated steam, resulting in the completion of the gelatinisation of the starch in the reactor. Also disclosed is a bi-fluid nozzle for use in spray drying starch which comprises a nozzle body, a nozzle cap and an internal chamber located between the nozzle body and the nozzle cap. The nozzle body comprises at least one atomiser, for connection to a supply of an aqueous starch slurry, for atomising the slurry into the internal chamber and it has at least one inlet, for connection to a supply of superheated steam under pressure, for introducing superheated steam under pressure into the internal chamber. The nozzle cap comprises at least one outlet from the internal chamber. The internal chamber also comprises an interchangeable spacer element with a length of from to mm enabling the length of the internal chamber to be changed. A pregelatinised starch and its use in foods, especially baby foods and infant formulas, feed, pharmaceuticals, cosmetics and personal care products are also disclosed. 1. A process for modifying starch comprising the steps:a) supplying an aqueous slurry of non-pregelatinised starch to a hi-fluid nozzle of a spray dryer, wherein the hi-fluid nozzle has an internal chamber having at least one inlet for the aqueous slurry of non-pregelatinised starch, at least one inlet for the supply of superheated steam and at least one outlet;b) atomising the aqueous slurry of non-pregelatinised starch into the internal chamber of the hi-fluid ...

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Номер записи: 20
10-03-2022 дата публикации

Thermally Inhibited Starch and Process for Making

Номер: US20220071253A1
Автор: Lane Christopher, Shah Kamlesh, Shah Tarak
Принадлежит:

Improved thermally inhibited starch is disclosed and methods of making such starch are disclosed. In some embodiments a thermally inhibited starch has improved whiteness and flavor. In some embodiments a method for making a thermally inhibited starch includes providing adding a buffer and an acid to a starch to obtain a pH adjusted starch having an acidic pH and thermally inhibiting the pH adjusted starch. The technology further pertains to methods of making the thermally inhibited starch in batch, continuous, continuous-like process or combinations thereof. 193-. (canceled)94. A thermally inhibited starch being thermally inhibited and dehydrated in a dry process and having a Hunter L value of greater than about 92.95. The thermally inhibited starch of having a hot peak viscosity (slurry at 6% solids claim 94 , and pH 6) in a range selected from the group consisting (a) of about 50 to about 500 cP claim 94 , (b) of about 500 to about 1200 cP claim 94 , (c) of about 1200 to about 2000 cP.96. The thermally inhibited starch of having a hot peak viscosity (slurry at 6% solids and pH 6) of about 50 to about 500 MVU and a Hunter L value of at least about 91 claim 94 , or from about 91 to about 94.97. The thermally inhibited starch of having a hot peak viscosity (slurry at 6% solids claim 94 , and pH 6) of about 500 to about 1200 MVU and having a Hunter L value of about 93 to about 95.98. The thermally inhibited starch of further having a viscosity (slurry at 6% solids and pH 3) that varies less than about 200 MVU at from 95° C. to 95° C.+15 minutes.99. The thermally inhibited starch of having a hot peak viscosity (slurry at 6% solids claim 94 , and pH 6) of about 1200 to about 2000 MVU and having a Hunter L value of about 94 to about 96.100. The thermally inhibited starch of being obtained by thermally inhibiting a milled plant material to obtain a thermally inhibited milled plant material claim 94 , the thermally inhibited starch being present in the thermally inhibited ...

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Номер записи: 21
04-03-2021 дата публикации

Preparation Method of Amylodextrin

Номер: US20210062236A1
Автор: MA Rongrong, TIAN Yaoqi, WANG Xintian, ZHAN Jinling
Принадлежит:

The disclosure relates to a preparation method of a amylodextrin and belongs to the technical field of starch chemical modification. According to the method, de-clustering and complexation effects of ultrasonic waves are used to achieve de-clustering of a starch chain and complexation of an amorphous region and an emulsifier, and then α-amylase and pullulanase are used to achieve complex enzymolysis. Because the amorphous region and the emulsifier form a complex which is resistant to enzymolysis, the amorphous region is prevented from being destroyed. Finally, dextrins of different molecular weights are separated by a membrane separation method, so as to obtain a amylodextrin product with low polydispersity coefficient and narrow molecular weight distribution, and the starch comprehensive utilization efficiency is increased to 70% or above. 1. A method of preparing amylodextrin , comprising directly de-clustering starch with ultrasonic waves , adding an emulsifier for ultrasonic complexation , enzymolysis and membrane separation to obtain the amylodextrin.2. The method according to claim 1 , comprising:(1) ultrasonic de-clustering: adding water into waxy corn starch for blending and ultrasonic treatment;(2) ultrasonic complexation: adding an emulsifier into a raw material obtained in step (1) for ultrasonic treatment;(3) enzymolysis: adding a product obtained in step (2) into a buffer for blending, and adding an enzyme for enzymolysis;(4) ethanol extraction: adding an enzymolysis product obtained in step (3) into absolute ethanol to dissolve a complex and the residual emulsifier;(5) membrane separation: performing membrane separation on a product obtained in step (4) to obtain the amylodextrin; and(6) drying: spray drying a product obtained in step (5) to obtain a finished product.3. The method according to claim 2 , wherein in the step (1) claim 2 , water is added into the starch to prepare 5%-10% starch slurry claim 2 , and the ultrasonic treatment is performed at ...

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Номер записи: 22
28-02-2019 дата публикации

IMPROVED CURABLE RESIN FOR MINERAL WOOL

Номер: US20190062510A1
Автор: Casado Domínguez Arturo Luís, Castro Cabado María Mercedes, San Román Del Barrio Julio
Принадлежит: URSA Insulation, S.A.

A curable resin and method is disclosed. In one example, the curable resin is for the manufacture of mineral fiber products such as mineral wool insulating products. The curable resin includes components a), b) and c), wherein a) is a saccharide, b) is a polycarboxylic crosslinking agent, and c) is a polyvalent metal oxide curing accelerator. In one example, the curable resin is formaldehyde free. 114-. (canceled)15. A curable resin for the manufacture of mineral wool , comprising components a) , b) and c) , wherein:a) is a saccharide;b) is a polycarboxylic crosslinking agent; andc) is a polyvalent metal oxide.16. The resin of claim 15 , where the resin is formaldehyde free.17. The resin of claim 15 , wherein the polyvalent metal oxide is selected from a group consisting of calcium oxide claim 15 , zinc (II) oxide claim 15 , and mixtures thereof.18. The resin of claim 15 , wherein the amount of the polyvalent metal oxide ranges from 0.5-10 wt.-% in relation to the sum of the weights of the components a) claim 15 , b) and c).19. The resin of claim 15 , wherein the polycarboxylic crosslinking agent is a polycarboxylic compound with a weight average molecular weight <5 claim 15 ,000 g/mol.20. The resin of claim 15 , wherein the polycarboxylic crosslinking agent is selected from the group of citric acid claim 15 , succinic acid claim 15 , tartaric acid claim 15 , maleic acid claim 15 , their corresponding anhydrides claim 15 , the salts thereof claim 15 , and mixtures thereof.21. The resin of claim 15 , wherein the resin is substantially free of polymers from unsaturated carboxylic monomers.22. The resin of claim 15 , further comprising:a polyol different than a saccharide with a molecular weight <400 g/mol, selected from the group of alkene glycol, sugar alcohol, and mixtures thereof.23. The resin of claim 15 , wherein the saccharide is an oligosaccharide or a polysaccharide with a weight average molecular weight of at least 1 claim 15 ,000 g/mol claim 15 , ...

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Номер записи: 23
27-02-2020 дата публикации

Thermally inhibited starch and starchy flours

Номер: US20200062864A1
Автор: Dietmar Grull, Karin BRUNNER, Marnik Michel Wastyn
Принадлежит: AGRANA STAERKE GMBH

The present invention relates to thermally inhibited starch and starchy flours produced by heat treatment of native starch that is pre-dried where necessary to a dry matter content of more than or equal to 95% by weight, preferably 98% by weight, particularly preferably 99% by weight, wherein said starch, pre-dried where necessary, is treated in the presence of at least 0.1% by volume of oxygen at a product temperature in excess of 100° C. in a vibrating spiral conveyor.

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Номер записи: 24
27-02-2020 дата публикации

MOLDED ARTICLE COMPRISING POLYSACCHARIDE

Номер: US20200062931A1
Автор: BEHABTU NATNAEL, Lenges Christian Peter, Molenveld Karin, Opper Kathleen, Schennink Geraldus Gerardus Johannes, Van Leeuwen Marinella Bettine
Принадлежит:

Molded articles are disclosed herein, the molded article comprising a polysaccharide, wherein the polysaccharide comprises i) poly alpha-1,3-glucan; ii) poly alpha-1,3-1,6-glucan; iii) a graft copolymer that comprises (A) a backbone comprising dextran with a weight-average molecular weight (Mw) of at least about 100000 Daltons, and (B) poly alpha-1,3-glucan side chains comprising at least about 95% alpha-1,3-glucosidic linkages; or iv) a composition comprising a poly alpha-1,3-glucan ester compound as disclosed herein. Optionally, the molded articles can further comprise a plasticizer and/or starch. The molded articles can be useful as a container, a handle, packaging, a tray, a bottle, a cup, a sheet, a disposable food packaging item, an automotive part, a casing for an electronic device, or a toy. 2. The molded article of claim 1 , wherein the polysaccharide comprises poly alpha-1 claim 1 ,3-glucan.3. The molded article of claim 1 , wherein the polysaccharide comprises poly alpha-1 claim 1 ,3-1 claim 1 ,6-glucan.4. The molded article of claim 1 , wherein the polysaccharide comprises a graft copolymer that comprises:(A) a backbone comprising dextran with a weight-average molecular weight (Mw) of at least about 100000 Daltons, and(B) poly alpha-1,3-glucan side chains comprising at least about 95% alpha-1,3-glucosidic linkages.6. The molded article of claim 1 , wherein the article comprises from about 60 weight percent to about 100 weight percent polysaccharide claim 1 , based on the total weight of the article.7. The molded article of claim 1 , further comprising starch.8. The molded article of claim 1 , further comprising a plasticizer.9. The molded article of claim 8 , wherein the article comprises from about 1 weight percent to about 60 weight percent plasticizer claim 8 , based on the total weight of the article.10. The molded article of claim 8 , wherein the plasticizer comprises fructose claim 8 , sorbitol claim 8 , sucrose claim 8 , glycerol claim 8 , ...

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Номер записи: 25
22-03-2018 дата публикации

Novel Process

Номер: US20180079831A1
Автор: FINLAY Richard Matthew John, HEATH Paul John, JONES John Benjamin, LODAYA Mayur P.
Принадлежит:

The present invention relates to the use of extrusion technology in a process for the low-moisture continuous gelatinisation and the enzymatic hydrolysis of flour to provide a dextrinised product having a dextrose equivalent (DE) of at least 15 and to a process for drying a dextrinised product. 1. A process for gelatinisation and the enzymatic hydrolysis of flour which comprises passing said flour through a twin-screw extruder in the presence of about 0.025% to about 1.5% w/w relative to flour of a hydrolytic enzyme and in the presence of water at a moisture level from about 30% to about 45% w/w relative to the total quantity of ingredients , at a screw speed from about 300 RPM to about 800 RPM and a temperature in the range from about 80° C. to about 160° C.; the dimensions of the extruder being such that the residence time of the flour through the extruder is from about 60 to about 12 seconds resulting in a dextrinised product having a dextrose equivalent of at least 15.2. A process as claimed in wherein the hydrolytic enzyme is an α-amylase.3. A process as claimed in wherein the enzyme is present in an amount in the range from about 0.075% to about 0.5% w/w relative to the flour.4. A process as claimed in wherein the enzyme is present in an amount of about 0.7% to about 1.2% w/w relative to the flour.5. A process as claimed in wherein the water is present in the range from about 36% to about 42% w/w relative to the total quantity of ingredients.6. A process as claimed in wherein the screw speed is about 450 to about 650 RPM.7. A process as claimed in wherein claim 1 , the temperature is in the range from about 90° C. to about 150° C.8. A process as claimed in claim 3 , which comprises passing said flour through a twin-screw extruder in the presence of about 0.1% w/w relative to flour of a hydrolytic enzyme and in the presence of water at a moisture level of about 37% w/w relative to the total quantity of ingredients claim 3 , at a screw speed of about 600 RPM and ...

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Номер записи: 26
07-04-2016 дата публикации

ORGANO-CATALYTIC BIOMASS DECONSTRUCTION

Номер: US20160097108A1
Автор: Cortright Randy D., Qiao Ming, Woods Elizabeth
Принадлежит:

The present invention provides processes for catalytic deconstruction of biomass using a solvent produced in a bioreforming reaction. 1. A method of making a biomass hydrolysate , the method comprising:{'sub': 2+', '1+', '2', '2+', '1-3, 'A. catalytically reacting water and a water-soluble CO oxygenated hydrocarbon in a liquid or vapor phase with Hin the presence of a deoxygenation catalyst at a deoxygenation temperature and deoxygenation pressure to produce a biomass processing solvent comprising a COhydrocarbon in a reaction stream; and'}B. reacting the biomass processing solvent with a biomass component, hydrogen and a deconstruction catalyst at a deconstruction temperature and a deconstruction pressure to produce a biomass hydrolysate comprising at least one member selected from the group consisting of a water-soluble lignocellulose derivative, a water-soluble cellulose derivative, a water-soluble hemicellulose derivative, a carbohydrate, a starch, a monosaccharide, a disaccharide, a polysaccharide, a sugar, a sugar alcohol, an alditol and a polyol.2. The method of claim 1 , wherein the biomass processing solvent comprises a member selected from the group consisting of an alcohol claim 1 , ketone claim 1 , aldehyde claim 1 , cyclic ether claim 1 , ester claim 1 , diol claim 1 , triol claim 1 , hydroxy carboxylic acid claim 1 , carboxylic acid claim 1 , and a mixture thereof.3. The method of claim 1 , wherein the deconstruction catalyst comprises an acidic resin or a basic resin.4. The method of claim 3 , wherein the deconstruction catalyst further comprises a member selected from the group consisting of Fe claim 3 , Co claim 3 , Ni claim 3 , Cu claim 3 , Ru claim 3 , Rh claim 3 , Pd claim 3 , Pt claim 3 , Re claim 3 , Mo claim 3 , W claim 3 , an alloy thereof claim 3 , and a combination thereof.5. The method of claim 1 , wherein the deconstruction catalyst comprises a support and a member adhered to the support claim 1 , wherein the member is selected from the ...

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Номер записи: 27
05-04-2018 дата публикации

RESISTANT DEXTRIN AND PREPARATION METHOD THEREOF

Номер: US20180094082A1
Автор: DOU Guangpeng, DU Qian, LI Fanghua, QIAN Zhaobo, SHAO Xianbao, YANG Tengteng, ZHANG Mingzhan, ZHANG Xingjing
Принадлежит:

A resistant dextrin and a method for preparing the same. In the resistant dextrin, molar content of DP is smaller than or equal to 1%, molar content of DP is smaller than or equal to 4.5%, molar content of DP is smaller than or equal to 7.0%, an average degree of polymerization is 6-12, a pH value is 3.0-6.0, and molar content of dietary fibers is greater than or equal to 85%. The present invention further relates to a method for preparing the resistant dextrin. Since the present invention uses starch as the raw material and divides dextrinization reaction into two stages for the first time, the degree of polymerization of the polymerization reaction is reliably guaranteed, the number of caused side reactions is decreased at the same time and the difficulty in subsequent purification treatment is greatly decreased. 1123. A resistant dextrin , characterized in that molar content of DP is smaller than or equal to 1% , molar content of DP is smaller than or equal to 4.5% , molar content of DP is smaller than or equal to 7.0% , an average degree of polymerization is 6-12 , a pH value is 3.0-6.0 and molar content of dietary fibers is greater than or equal to 85%.2. A method for preparing the resistant dextrin according to claim 1 , characterized in that the method comprises the following steps:(1) adding acid solution into starch according to mass percent of 0.1-0.5% and uniformly stirring the mixture to obtain a reaction material;(2) increasing temperature of the reaction material obtained in step (1) to 80-120° C., performing reaction for 2-4 h at normal pressure to obtain an initial reaction material, then adding acid solution according to mass percent of 1-10% relative to the initial reaction material, uniformly stirring the mixture, increasing temperature to 140-200° C. and performing gelatinization reaction for 15-30 min at normal pressure to obtain a dextrin crude material;(3) adding deionized water into the dextrin crude material obtained in step (2), regulating ...

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Номер записи: 28
14-04-2016 дата публикации

Solvolysis of biomass using solvent from a bioreforming process

Номер: US20160102372A1
Автор: Dick A. Nagaki, Ming Qiao, Randy D. Cortright
Принадлежит: Virent Inc

The present invention provides processes for deconstructing biomass using a solvent produced in a bioreforming reaction.

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Номер записи: 29
02-06-2022 дата публикации

AMYLASE COMPOSITION

Номер: US20220170002A1
Автор: IIJIMA Manabu
Принадлежит:

The present invention provides an amylase composition which enables long-term stable storage of amylase without using chemicals that may affect the human body in food use. The present invention relates to an amylase composition containing a saccharide containing glucose as a constituent unit, a polyhydric alcohol, and an amylase. 1. An amylase composition , comprising:a saccharide containing glucose as a constituent unit;a polyhydric alcohol; andan amylase.2. The amylase composition according to claim 1 ,wherein a combined amount of the saccharide containing glucose as a constituent unit and the polyhydric alcohol is 70% by weight or less.3. The amylase composition according to claim 1 ,wherein the polyhydric alcohol is selected from the group consisting of glycerol, sorbitol, and propylene glycol.4. The amylase composition according to claim 1 ,wherein the saccharide is at least one selected from the group consisting of sucrose, trehalose, dextrin, maltose, and maltitol.5. The amylase composition according to claim 1 ,wherein the amylase is a β-amylase.6. A food additive claim 1 , comprising the amylase composition according to .7. A food claim 6 , comprising the food additive according to .8. A method of stabilizing an amylase claim 6 , the method comprisingmixing an amylase, a polyhydric alcohol, and a saccharide containing a glucose unit. The present invention relates to an amylase composition.β-Amylase is used to produce maltose or starch syrup and is also used as preparations for preventing staling of mochi (rice cakes), mochi confectioneries, and the like. β-Amylase includes: those derived from plants such as soybean, barley, wheat, and sweet potato and those derived from microorganisms. Soybean-derived β-amylase has higher heat resistance than liquid barley-derived β-amylase preparations and shows activity even at a high temperature of about 60° C. Thus, it is expected that soybean-derived β-amylase can be used under wider conditions than β-amylase derived ...

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Номер записи: 30
19-04-2018 дата публикации

PREPARATION OF WATER SOLUBLE TRIVALENT IRON CARBOHYDRATE COMPLEXES

Номер: US20180105609A1
Автор: ARAVA Veera Reddy, Gorentla Lakshmi Narasimhulu, Jasti Venkateswarlu, Manam Mohana Rao, Siripalli Udaya Bhaskara Rao
Принадлежит:

The present invention provides an improved process for the preparation of Ferric carboxymaltose (FCM) complex. In this process the oxidation of maltodextrins are carried out by using an organic hypo halite in the presence of a catalyst and a phase transfer catalyst and later complex formation with ferric salt or ferric hydroxide or iron hydroxide maltodextrin complex. 1. A process for the preparation of water soluble iron (III) carboxymaltose complex having average molecular weight of 80 kDa to 400 kDa comprising the reaction product ofa) an aqueous solution of Iron (III) salt and i) at least one maltodextrin,', 'ii) an organic hypohalite as oxidising agent', 'iii) in the presence of a catalyst and phase transfer catalyst, and', 'iv) in alkaline medium, 'b) an aqueous solution of oxidation product of'}wherein, the reaction mixture is stirred for about 15 minutes after the addition of organic hypohalite in alkaline medium,wherein, the reaction mixture is cooled to 25-30° C. after the addition of Iron (III) salt,wherein, the reaction mixture in step b) is isolated at a pH of 2 or less at a temperature of 25-30° C. and filtered the reaction mixture,wherein, the reaction mixture is stirred for about 2 hours at room temperature after the addition of alcoholic solvent.2. The process according to claim 1 , wherein the organic hypohalite is selected from alkyl or aryl or arylalkyl hypohalites claim 1 , specifically C1-C4 alkyl hypohalites.3. The process according to claim 1 , wherein C1-C4 alkyl hypohalites is t-butyl hypochlorite.4. The process according to claim 1 , wherein the oxidation is carried out at a pH of 9 to 12 claim 1 , at temperatures in the range of 0 to 50° C.5. An improved process for the preparation of Ferric carboxymaltose (FCM) which comprises:a) oxidizing at least one maltodextrin in an aqueous solution at a pH in the range of 9 to 12 and a temperature in the range of 0 to 50° C., with tert-butyl hypochlorite in the presence of a catalyst and a phase ...

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Номер записи: 31
02-04-2020 дата публикации

Thermal-Reversible Gelling Starch

Номер: US20200100533A1
Автор: JIANG HONGXIN, Lane Christopher, Ostrander Brad, YANG XIN
Принадлежит:

A thermal-reversible gelling agent derived from the modified starch of a waxy corn variant having an endosperm genotype with one or two doses of the recessive amylose-extender gene (ae). The starch may be modified enzymatically, physically, or by acid hydrolysis. Such gelling agents exhibit properties that may be useful in thickening or providing otherwise unique textures to foods. 13.-. (canceled)4. A thermal-reversible gel comprising:a fluid; anda modified starch from an aewx corn with an endosperm genotype having one or two doses of ae.5. The thermal reversible gel of wherein the starch is from an aewx corn with an endosperm genotype having two doses of ae;6. The thermal reversible gel of wherein when the modified starch is used to make a test gel claim 5 , said test gel is characterized at least by the test gel has a punch strength of at least 100 g after 1 weeks' storage at 4o C; wherein the test consists of no more than about 15% by weight of said modified starch in water.7. A method comprising:modifying a starch from an aewx corn with an endosperm genotype having one or two doses of ae to make a modified starch so that said starch is capable of making a thermal-reversible gel.8. The method of wherein the starch comes from an aewx corn with an endosperm genotype having two doses of ae.9. The method of wherein the starch is enzymatically modified by one of a pullulanase claim 8 , isoamylase claim 8 , or α-amalyse.10. The method of wherein the starch is modified using a pullulanase.11. The method of wherein the modified starch is not gelatinized before modification.12. The method of wherein the modified starch is modified by acid hydrolysis.13. The method of wherein when the modified starch is used to make a test gel claim 8 , said test gel is characterized at least by the test gel has a punch strength of at least 100 g after 1 weeks' storage at 4o C; wherein the test consists of no more than about 15% by weight of said modified starch in water.14. The method of ...

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Номер записи: 32
29-04-2021 дата публикации

DUAL-FUNCTION STARCH-BASED COMPOSITE NANOPARTICLES AS WELL AS PREPARATION METHOD AND APPLICATION THEREOF

Номер: US20210122835A1
Автор: Li Peijun, Li Xiaolong, LI XIAOMIN, Liu Wenjie, MENG Ran, Pan Yi, XU Baocai, Zhang Bao
Принадлежит: Hefei University of Technology

The present application discloses dual-function starch-based composite nanoparticles as well as a preparation method and application thereof. The preparation method comprises: hydrolyzing starch to form linear dextrin, grading the linear dextrin by using an alcohol-alcohol gradient precipitation method to obtain linear dextrin having homogeneous molecular weight distribution; oxidizing the linear dextrin by adopting an oxidation system to obtain oxidized dextrin; carrying out complex reaction on the oxidized dextrin and curcumin to form an oxidized dextrin-curcumin complex; and forming an oxidized dextrin-curcumin/chitosan hydrochloride composite nanoparticles from the oxidized dextrin-curcumin complex and chitosan hydrochloride. The aqueous phase solution of the dual-function starch-based composite nanoparticles containing gel polysaccharide is uniformly mixed with primary emulsion, calcium ion induction is carried out on the obtained double emulsion to obtain double-emulsion gel. 1. A preparation method of dual-function starch-based composite nanoparticles , comprising:hydrolyzing starch to form starch hydrolyzate, thereby obtaining linear dextrin;grading the linear dextrin by using an alcohol-alcohol gradient precipitation method to obtain linear dextrin having homogeneous molecular weight distribution;oxidizing the linear dextrin by adopting a TEMPO/NaClO/NaBr oxidation system to obtain oxidized dextrin;performing complex reaction on a first mixed system containing oxidized dextrin and curcumin to form an oxidized dextrin-curcumin complex; andforming an oxidized dextrin-curcumin/chitosan hydrochloride composite nanoparticles from the oxidized dextrin-curcumin complex and chitosan hydrochloride through electrostatic complexing action, so as to obtain the dual-function starch-based composite nanoparticles, and the dual-function starch-based composite nanoparticles are preferably of a sphere shape and has a particle size of 285.3 nm˜848.6 nm.2. The preparation ...

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Номер записи: 33
02-04-2020 дата публикации

OLIGOSACCHARIDE POWDER AND METHOD FOR MANUFACTURING SAME

Номер: US20200102404A1
Автор: Aoki Ryo, Ikeda Masakazu, ITO Masahiko
Принадлежит: KABUSHIKI KAISHA YAKULT HONSHA

Provided are: an oligosaccharide powder having high working properties, the oligosaccharide powder being characterized by containing a dextrin having a dextrose equivalent of 10 to 18 and an oligosaccharide; and a method for manufacturing the same. 1. An oligosaccharide powder comprising a dextrin having a dextrose equivalent of 10 to 18 and an oligosaccharide.2. The oligosaccharide powder according to claim 1 , wherein the oligosaccharide is a galactooligosaccharide.3. The oligosaccharide powder according to claim 1 , wherein the blending ratio of the oligosaccharide to the dextrin having a dextrose equivalent of 10 to 18 is 1:1.4 to 1:2.7.4. The oligosaccharide powder according to claim 1 , wherein the oligosaccharide powder is obtained by preparing a solution that contains a dextrin having a dextrose equivalent of 10 to 18 and an oligosaccharide and subjecting the solution to drying.5. The oligosaccharide powder according to claim 4 , wherein the drying is spray drying.6. A method for manufacturing an oligosaccharide powder claim 4 , the method comprising:preparing a solution that contains a dextrin having a dextrose equivalent of 10 to 18 and an oligosaccharide; andsubjecting the solution to drying.7. The manufacturing method according to claim 6 , wherein the oligosaccharide is a galactooligosaccharide.8. The manufacturing method according to claim 6 , wherein the drying is spray drying. The present invention relates to an oligosaccharide powder and a method for manufacturing the same.Oligosaccharides are obtained by using a saccharide, such as a monosaccharide, a disaccharide, or a polysaccharide, as a raw material and allowing an enzyme or the like to act on the saccharide or subjecting the saccharide to hydrolysis or the like. In an oligosaccharide, 2 to 10, preferably 2 to 5 saccharides are bound. Such oligosaccharides have health promoting effects including an effect of improving fecal conditions and an effect of promoting proliferation of , and thus are ...

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Номер записи: 34
13-05-2021 дата публикации

Fat- or oil-processed starch

Номер: US20210137148A1
Автор: Hitoshi Takaguchi, Kazuki Morimoto, Misa ARIMOTO, Toshihiro Yamamoto
Принадлежит: Nihon Shokuhin Kako Co Ltd

There is provided a fat-processed starch which has excellent dispersibility in food raw materials such as batter and excellent adhesion to ingredients and the like and provides a good texture. The fat-processed starch of the present invention can be obtained by adding a fat composition having an iodine value of 125 to 170 and containing 35 ppm to 8,000 ppm of a polyphenol to a starch to mix the starch and the fat, and aging the starch mixture. The content of the fat composition preferably ranges from 0.01% to 5%, and the starch is preferably tapioca starch.

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Номер записи: 35
04-05-2017 дата публикации

Method for maufacturing a stable aqueous solution of beta-amylase, aqueous solution obtained and uses thereof

Номер: US20170121697A1
Автор: Aline Lecocq, Pierrick Duflot, Vincent Courbois
Принадлежит: Roquette Freres SA

The present invention relates to a method for stabilising an aqueous solution of β-amylase, in particular by the use of glycerol, potassium sorbate and sodium carbonate. The cocktail of additives is particularly effective at maintaining the enzymatic activity of β-amylase over time. Another aim of the present invention consists of using the cocktail for the specific function of maintaining the enzymatic activity of the β-amylase. Another aim of the present invention is to provide an aqueous solution of β-amylase containing the aforementioned cocktail. A final aim of the present invention consists of using the β-amylase aqueous solution in bread-making, in malting, as a food additive, as a digestive agent, for sweetener production, in pharmacy and, finally, for maltose and maltose-enriched syrup production.

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Номер записи: 36
27-05-2021 дата публикации

Flour binder for gypsum board, and related methods, product, and slurries

Номер: US20210155543A1
Автор: Mark Hemphill, Yijun SANG
Принадлежит: United States Gypsum Co

Disclosed is an acid-modified flour and a method of making the acid-modified flour. The acid-modified flour is desirably prepared using a dry milling process. A starting flour is combined with a strong acid to form a mixture. The mixture is heated. A neutralizer is added to increase the pH of the mixture. If desired, the mixture can be dried and any agglomerates can be removed. The acid-modified flour can be used as a binder in a slurry for preparing one or more gypsum layers in a gypsum board.

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Номер записи: 37
01-09-2022 дата публикации

Waxy Maize Starches and Methods of Making and Using Them

Номер: US20220275110A1
Автор: HOPWOOD Jonathan, KOVACH Kevin, WHALEY Judith, You Zheng, Zhou Yuqing
Принадлежит:

The present disclosure relates to waxy maize starches having desirably high process stability, and to methods relating to them, including methods for making and using them. One aspect of the disclosure is a waxy maize starch having an amyiopectin content in the range of 90-100%; wherein the amyiopectin fraction of the waxy maize starch has at least 28.0% DP3-12 branches: and no more than 53.0% DP 13-24 branches, no more than 16.0% DP 25-36 branches. Such waxy maize starches can be advantaged over conventional waxy maize starches in that they can have increased process stability, especially with respect to freeze-thaw stability. Methods of making the starch materials, using exo-hydrolyzing enzymes and methods of using the starch materials in food products are also described. 1. A waxy maize starch having an amylopectin content in the range of 90-100% , whereinthe amylopectin fraction of the waxy maize starch has no more than 53.0% DP13-24 branches or', 'a DP3-12 value that is at least 3.0 percentage points greater than the DP3-12 value for native waxy maize starch; and', 'a DP13-24 value that is at least 3.0 percentage points less than the DP13-24 value for native waxy maize starch., 'at least 26.0% DP3-12 branches; and'}2. The waxy maize starch according to claim 1 , wherein the amylopectin fraction of the waxy maize starch has in the range of 27.5-47.5% DP3-12 branches.3. The waxy maize starch according to claim 1 , wherein the amylopectin fraction of the waxy maize starch has at in the range of 32.0-50.0% DP3-12 branches.4. The waxy maize starch according to claim 1 , wherein the amylopectin fraction of the waxy maize starch has at least 24.0% DP6-12 branches.5. The waxy maize starch according to claim 1 , wherein the amylopectin fraction of the waxy maize starch has in the range of 25.0-32.0% DP6-12 branches.6. The waxy maize starch according to claim 1 , wherein the amylopectin fraction of the waxy maize starch has in the range of 3.0-25.0% DP3-5 branches.7. The ...

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Номер записи: 38
07-08-2014 дата публикации

IgA SECRETION PROMOTER

Номер: US20140220080A1
Автор: HOSONO Akira, KAMINOGAWA Shuichi, KISHIMOTO Yuka, MIYAZATO Shoko, TAKAHASHI Kyoko
Принадлежит:

Provided is a novel IgA secretion promoter useful as a mucosal immunity stimulation agent and a method of promoting IgA secretion in a body of animal to stimulate mucosal immunity. A significant action of promoting IgA secretion was observed in oral administration of indigestible dextrin. 1. An IgA secretion promoter comprising indigestible dextrin as an active ingredient.2. The IgA secretion promoter according to claim 1 , wherein the indigestible dextrin contains indigestible components in an amount of 45% by mass or more.3. The IgA secretion promoter according to claim 1 , wherein the IgA secretion promoter is prepared in a dosage form for oral administration.4. The IgA secretion promoter according to claim 1 , wherein the indigestible dextrin is prepared by treating pyrodextrin with α-amylase and/or glucoamylase.5. The IgA secretion promoter according to claim 4 , wherein the pyrodextrin is obtained by heating starch to a temperature in the range from 120 to 200° C. in the presence of an inorganic acid.6. A mucosal immunity stimulation agent claim 1 , an anti-infective agent claim 1 , or an anti-allergic agent claim 1 , comprising the IgA secretion promoter according to .7. A method of promoting IgA secretion in a body of animal by comprising orally administering the an IgA secretion promoter of claim lcomprising indigestible dextrin as an active ingredient to the animal.8. The method according to claim 7 , wherein the indigestible dextrin contains indigestible components in an amount of 45% by mass or more.9. The method according to claim 7 , wherein the indigestible dextrin is prepared by treating pyrodextrin with α-amylase and/or glucoamylase.10. The method according to claim 9 , wherein the pyrodextrin is obtained by heating starch to a temperature in the range from 120 to 200° C. in the presence of an inorganic acid.11. The method according to claim 7 , which stimulates mucosal immunity of the animal. The present invention relates to an IgA secretion ...

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Номер записи: 39
10-06-2021 дата публикации

PROCESS FOR SUGAR MODULATION

Номер: US20210169111A1
Автор: Chanvrier Helene Michele Jeanne, Do Tram Anh Line, Frost Jovyn Kye Tyng, SIEVERT Dietmar August Gustav
Принадлежит:

The present invention relates to a method for producing a food product comprising hydrolysed starch, as well as to products obtainable by the method. The method has the advantage of increasing the amount of sugar (i.e. maltose) produced by hydrolysis as compared to conventional methods of starch hydrolysis and present the additional advantage of providing good processability for the food product. 1. A method for producing a food product comprising hydrolysed starch , the method comprising the steps of:a) Providing a starting material which comprises both starch and at least one amylolytic enzyme,b) Providing water,c) Mixing the starting material of step a) and the ingredient of step b) d) adjusting the temperature of the mixture of step c) to a temperature ranging from 55 to 75 deg C.,e) simultaneously to step d), subjecting the mixture of step c) to high shear mixing,f) Incubating the mixture of step e) such that the desired degree of hydrolysis is achieved, andthereby obtaining a food product comprising hydrolysed starch, wherein the food product comprises increased levels of maltose as compared to those obtainable in a conventional method.2. The method according to claim 1 , wherein in step d) the mixture of step c) is adjusted at a temperature which is ranging between 55 and 75 deg C.3. The method according to claim 1 , wherein step d) is performed by direct steam injection.4. The method according to claim 1 , wherein the high shear mixing in step e) is achieved by use of a high shear mixer.5. The method according to claim 4 , wherein the high shear mixer is a Ring Layer Mixer.6. The method according to claim 1 , wherein the high shear mixing in step e) is such that the mixture is homogenized within a time period of 1 second to 50 seconds.7. The method according to claim 1 , wherein the starting material is a plant preparation.8. The method according to claim 1 , wherein the starting material is selected from the group consisting of a flour of one or more grains ...

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Номер записи: 40
09-05-2019 дата публикации

AMYLOPECTIN POTATO STARCH WITH IMPROVED STABILITY AGAINST RETROGRADATION AND IMPROVED FREEZE AND THAW STABILITY

Номер: US20190135946A1
Автор: ANDERSSON Mariette, Hofvander Per, Samuelsson Mathias, Ståhl Åke
Принадлежит:

Amylopectin potato starch with improved stability against retro-gradation and improved freeze and thaw stability, wherein it contains more than 99% amylopectin, preferably 100% amylopectin, is disclosed, as well as a method for the production of a potato () containing said amylopectin potato starch, wherein said method involves homology-directed mutagenesis using CRISPR/nuclease technology and comprises the following steps: a) provision of potato cells or potato tissue containing potato cells, b) introduction into the nuclei of said potato cells of one or more CRISPR/nuclease complexes each comprising a specific targeting ribonucleotide sequence which is fully or essentially homologous to a target nucleotide sequence located in a DNA sequence immediately upstream of a PAM (5′-NGG-3′protospacer adjacent motif) in a gene coding for a GBSS enzyme and optionally also in a gene coding for an SSII enzyme and/or in a gene coding for an SSIII enzyme, wherein said mutagenesis takes place in one or more alleles of the potato genome, wherein when said targeting ribonucleotide sequence identifies the complementary strand of the target nucleotide sequence, said one or more CRISPR/nuclease complexes cut(s) said DNA sequence, leading to a subsequent complete lack of the ability of the potato to produce a functional GBSSI enzyme, optionally also a functional SSII and/or SSIII enzyme, c) wherein step b) optionally is repeated until the potato lacks the ability to produce said functional GBSSI enzyme, optionally also a functional SSII and/or SSIII enzyme, in all of the alleles, preferably 3 times, a potato obtained by said method, a method for the production of said amylopection potato starch from said potato, and different uses of said amylopectin potato starch. a gene coding for an SSII enzyme and/or in a gene coding lor an SSIII enzyme, wherein said mutagenesis lakes place in one or more alleles of the potato genome, wherein when said targeting ribonucleotide sequence identifies ...

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Номер записи: 41
09-05-2019 дата публикации

Nanocomposite Hydrogel, and Preparation Method and Use Thereof

Номер: US20190135989A1
Автор: GE Shengju, Li Man, LU Hao, Sun Qingjie, XIONG Liu, Zhao Mei
Принадлежит: Qingdao Agricultural University

The present invention provides a nanocomposite hydrogel and a preparation method thereof, and relates to the field of nanocomposite materials. The nanocomposite hydrogel is prepared by mixing completely gelatinized short amylose with an aqueous gelatin solution having a mass concentration of 8%-14%, and then cooling. The present invention utilizes the nanoparticles formed by in-situ self-assembly of the short amylose in the aqueous gelatin solution as a reinforcing agent, and the nanoparticles are uniformly distributed in the hydrogel to form a stable crystallization system, such that the prepared nanocomposite hydrogel exhibits optimal mechanical properties in terms of viscoelasticity, hardness, compressive stress, etc. The preparation process of the present invention is green and environmentally friendly, simple and efficient, and can be widely applied to the fields of food, cosmetics and medicine. 1. A method for preparing a nanocomposite hydrogel , comprising the following steps:(1) gelatinizing short amylose; and(2) mixing the gelatinized short amylose with an aqueous gelatin solution having a mass concentration of 8%-14%, and then cooling to obtain the nanocomposite hydrogel.2. The method for preparing the nanocomposite hydrogel according to claim 1 , wherein the amount of the short amylose added into the aqueous gelatin solution is 0.01-0.1 g/ml.3. The method for preparing the nanocomposite hydrogel according to claim 2 , wherein the mixing temperature is 40-60° C.4. The method for preparing the nanocomposite hydrogel according to claim 1 , wherein the cooling temperature is 4-14° C. claim 1 , and the cooling time is 10-24 h.5. The method for preparing the nanocomposite hydrogel according to claim 3 , wherein the cooling temperature is 4-14° C. claim 3 , and the cooling time is 10-24 h.6. The method for preparing the nanocomposite hydrogel according to claim 1 , wherein the method for preparing the short amylose comprises the following steps:i) mixing a waxy ...

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Номер записи: 42
21-08-2014 дата публикации

BIODEGRADABLE PACKAGING OBTAINED FROM CASSAVA FLOUR AND FIQUE FIBER AND THEIR MANUFACTURE PROCESS

Номер: US20140230690A1
Автор: Castaneda Nino Juan Pablo, Navia Porras Diana Paola, Villada Castillo Hector Samuel
Принадлежит:

The present invention is related to the elaboration of a compound material molded from cassava flour for the manufacture of biodegradable packaging useful in packing and packaging of dry foods and other products. The semi-rigid novel compound material is elaborated through thermo-pressing of a mixture of cassava flour and fique fiber. 1. A process to produce a semi-rigid biodegradable-type compound material molded by thermo-pressing For the manufacture of packages of dry foods and other products , comprising the stages of:(a) Adjust the humidity of the cassava flour to a value between 8 and 10% and diminish its particle size to a range comprised between 250 and 425 μm.(b) Dry the fique fiber to humidity between 8 and 11%, and diminish its particle size to a range comprised between 250 and 425 μm.(c) Dry mix the cassava flour and the fique fiber and add glycerin and vegetable oil.(d) Add to the mixture polysorbate 80 and water in the following proportions: cassava flour between 30 and 40% p/p, fique fiber 10 to 20% p/p, glycerin 4 to 5% p/p, vegetable oil 4 to 5% p/p, polysorbate 80 0.5 to 1.5% p/p, and water between 30 and 50%.(d) Mold the mixture obtained by thermo-pressing during 2 to 5 minutes at a temperature between 180 and 220° C.2. A compound material obtained through the procedure from comprising: cassava flour between 30 and 40% p/p claim 1 , fique fiber 10 to 20% p/p claim 1 , glycerin 4 to 5% p/p claim 1 , vegetable oil 4 to 5% p/p claim 1 , polysorbate 80 0.5 to 1.5% p/p claim 1 , and water between 30 and 50%. The present invention is related to novel methods to obtain compound packages of biodegradable type from cassava flour and fique fiber.The main function of the packages is the preservation and protection of all types of products, with foods and raw materials the field of highest priority. These products require attention, given the contamination generated by microorganisms (bacteria, spores, fungi, etc.) during manipulation (Tharanathan, 2003). ...

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Номер записи: 43
07-05-2020 дата публикации

NON-CHEMICALLY MODIFIED FOOD STARCHES

Номер: US20200138076A1
Автор: ESSERS Maurice Karel Hubertina, VAN GROENESTIJN Johannes Wouterus
Принадлежит: Stichting Wageningen Research

A process for producing thermally inhibited starch, specifically thermally inhibited non-pregelatinized granular starch, is described, resulting in a viscostable starch product. The process comprising providing an alkaline starch, specifically an alkaline non-pregelatinized granular starch, having a pH of at least 8; subjecting the starch to a hydrothermal treatment, specifically to obtain a hydrothermally treated non-pregelatinized granular starch, said hydrothermal treatment being at a temperature of 45-200° C. with steam at a steam pressure of 0.1-15 bar or a gas mixture comprising water vapor at a partial water vapor pressure of 0.1-1 bar; dehydrating the starch, specifically the hydrothermally treated non-pregelatinized granular starch, to a moisture content of 2 wt % or lower and subjecting the starch to a thermal treatment by heating the starch to a temperature of 120-190° C. to obtain viscostability, cooling and optionally further processing the starch. 114-. (canceled)15. A process for producing thermally inhibited , non-pregelatinized granular starch comprising:(i) obtaining an alkaline non-pregelatinized granular starch having a pH of at least 7.2; [ at a given temperature T, the steam pressure is 0.3 bar above equilibrium steam pressure p(e), at the p(e) or below the p(e); or', 'at a given steam pressure p, the temperature is 10° C. below dew point or vaporization point T(e), at the T(e) or above the T(e); or, 'steam at a steam pressure of 0.1-15 bar, where, at a given temperature T, the partial water vapor pressure is 0.3 bar above equilibrium partial water vapor pressure p(e), at the p(e) or below the p(e); or', 'at a given partial water vapor pressure p, the temperature is 10° C. below dew point or vaporization point T(e), at the T(e) or above the T(e);, 'a gas mixture comprising water vapor at a partial water vapor pressure of 0.1-15 bar, where], '(ii) subjecting the starch to a hydrothermal treatment to obtain a hydrothermally treated non- ...

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Номер записи: 44
23-05-2019 дата публикации

PROCESS FOR PREPARATION OF FOOD PRODUCT COMPRISING HYDROLYZED STARCH

Номер: US20190153122A1
Автор: Chanvrier Helene Michele Jeanne, Do Tram, Mateus Maria-Luiza, Sievert Dietmar
Принадлежит:

The present invention relates to a method of preparing a food product comprising hydrolysed starch. In particular, the present invention relates to a method of preparing a food product comprising hydrolysed starch and showing certain texture attributes, in particular a semolina texture. 1. A method for producing a food product comprising hydrolysed starch , comprising the steps of:a) providing a starting material which comprises starch;b) providing as ingredients: water, fat, and at least one amylolytic enzyme;c) mixing the starting material of step a) and the ingredients of step b);d) adjusting the temperature of the mixture of step c) to a temperature which leads to gelatinization of the starch in said mixture;e) simultaneously to step d), subjecting the mixture of step c) to high shear mixing;f) incubating the mixture of step e) such that the desired degree of hydrolysis is achieved; andg) drying the mixture which was obtained by previous steps,thereby obtaining a food product comprising hydrolysed starch.2. The method according to claim 1 , wherein the at least one amylolytic enzyme which is provided in step b) is active at or above the temperature to which the mixture is adjusted in step d).3. The method according to claim 1 , wherein in step d) the mixture of step c) is adjusted at a temperature which is greater than 55 deg C.4. The method according to claim 1 , wherein mixing of the starting material of step a) and of the remaining ingredients of step b) is performed prior to the provision of the amylolytic enzyme of step b).5. The method according to claim 1 , wherein mixing of the starting material of step a) and of the ingredients of step b) is performed simultaneously.6. The method according to claim 1 , wherein step d) is performed by direct steam injection.7. The method according to claim 1 , wherein the high shear mixing in step e) is achieved by use of a high shear mixer.8. The method according to wherein the high shear mixer is selected from the ...

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Номер записи: 45
21-05-2020 дата публикации

Pregelatinized Starches Having High Process Tolerance and Methods for Making and Using Them

Номер: US20200157251A1
Автор: Smoot James Thomas, Zhou Yuqing
Принадлежит:

This disclosure relates to pregelatinized starches having a high degree of process tolerance, and methods for making and using them. In one aspect, the disclosure provides a pregelatinized starch having no more than 15 wt % solubles and a sedimentation volume in the range of 20 mL/g to 45 mL/g, the pregelatinized starch being in the form of agglomerates comprising starch particles, the pregelatinized starch being in a substantially planar form. In another aspect, the disclosure provides a pregelatinized starch having no more than 15 wt % solubles, and a sedimentation volume in the range of 20 mL/g to 45 mL/g, the pregelatinized starch being in the form of agglomerates comprising starch particles. In certain embodiments, the starch is drum-dried. In certain embodiments, the pregelatinized starches of the disclosure have a Yellowness Index no more than 10. 167-. (canceled)68. A pregelatinized starch having no more than 15 wt % solubles , a Yellowness Index no more than 10 , and a sedimentation volume in the range of 20 mL/g to 45 mL/g , the pregelatinized starch being in the form of agglomerates comprising starch particles , the pregelatinized starch being in a substantially planar form.69. The pregelatinized starch of claim 68 , wherein the pregelatinized starch is a drum-dried starch.70. The pregelatinized starch of claim 68 , wherein at least 50% of the starch particles swell but do not substantially disintegrate when processed in 95° C. water.71. The pregelatinized starch of claim 68 , wherein the starch has a sedimentation volume in the range of 20 mL/g to 30 mL/g.72. The pregelatinized starch of claim 68 , having no more than 10% solubles.73. The pregelatinized starch of claim 68 , having no more than 5% solubles.74. The pregelatinized starch of claim 68 , having a viscosity in the range of 50-1500 cP in an RVA test.75. The pregelatinized starch of claim 68 , wherein at least 90% of the agglomerates of the pregelatinized starch have a substantially non-rounded ...

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Номер записи: 46
06-06-2019 дата публикации

COLD WATER-SWELLING, INTACT, HIGH AMYLOSE STARCH GRANULES

Номер: US20190166871A1
Автор: Berckmans Marc, Coppin Jozef Victor Jean Marie, Debon Stéphane Jules Jéröme
Принадлежит:

A process for modifying starches comprises atomising an aqueous slurry of a non-pregelatmised, granular, high amylose starch into an internal chamber in a bi-fluid nozzle of a dryer and treating the atomized slurry, in the internal chamber, with medium pressure steam to produce a slurry of partially treated starch granules followed by discharging the slurry into a reactor where it is contacted with superheated steam to produce dry, particulate, cold water-swelling, intact, high amylose starch granules. The cold water-swelling, intact, high amylose starch granules have greater than 15% solubles. At a starch concentration of 1%, in UDMSO (9 volumes DMSO and 1 volume 6M urea) at 25° C., the ratio of apparent viscosity of said cold water-swelling, intact, high amylose starch granules to the apparent viscosity of the parent non-pregelatinised, granular, high amylose starch is lower than 1.00. The cold water-swelling, high amylose granular starch of the invention is useful in the manufacture of food products, especially confectionery products and convenience food products. 16.-. (canceled)7. Cold water-swelling , high amylose starch granules , said starch retaining its granular integrity , said starch having greater than 15% solubles and having in UDMSO (9 volumes DMSO and 1 volume 6M urea) at 1% starch concentration at 25° C. a ratio of apparent viscosity of said cold water-swelling , intact , high amylose starch granules to the apparent viscosity of the parent non-pregelatinised , granular , high amylose starch of lower than 1.00 , wherein said starch has an amylose content greater than 35% by weight.8. Cold water-swelling starch granules according to claim 7 , which have greater than 16% solubles.9. Cold water-swelling starch granules according to claim 7 , having a total amylose content of at least 40% by weight.10. Cold water-swelling starch granules according to claim 9 , having a total amylose content of at least 45% by weight.11. (canceled)12. (canceled)13. A ...

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Номер записи: 47
22-06-2017 дата публикации

CARBOHYDRATE COMPOSITION AND PROCESS FOR MAKING A CARBOHYDRATE COMPOSITION

Номер: US20170174792A1
Автор: Vercauteren Ronny Leontina Marcel
Принадлежит:

The invention relates to a carbohydrate composition characterized in that it has a dextrose equivalence of from 20 to 25 and further characterized in that it has a fibre content of from 10 to 90% by weight of the composition on dry basis. The invention further relates to a process for making a carbohydrate composition. Further the invention relates to a food, feed, pet food, pharmaceutical, cosmetic and industrial products comprising the carbohydrate composition of the present invention and other ingredients and to the use of the carbohydrate composition of the present invention. 1. A carbohydrate composition characterized in that it has a dextrose equivalence of from 20 to 25.2. The carbohydrate composition of characterized in that it has a fibre content of from 10 to 90% claim 1 , preferably from 50 to 80% claim 1 , more preferably from 60 to 75% claim 1 , even more preferably from 65 to 75% by weight of the composition on dry basis.3. The carbohydrate composition of claim 1 , characterized in that it has a number average molecular weight Mn of from 500 to 1500 g/mole.4. The carbohydrate composition of any one of claim 1 , characterized in that it is chemically substituted claim 1 , oxidised or hydrogenated.5. A process to make a carbohydrate composition claim 1 , comprising the steps of:a) Providing a starch or a starch containing composition having a moisture content of from 6 to 15% and a pH of from 1.0 to 3.0;b) Treating the starch or starch containing composition of step a) at a temperature of from 60° C. to 150° C. during at least 5 minutes;c) Collecting the carbohydrate composition.6. The process of claim 5 , wherein step a) comprises adding an acid to the starch or starch containing composition in order to obtain the starch or starch containing composition with a pH value of from 1.0 to 3.0 claim 5 , preferably from 1.3 to 1.9.7. The process of claim 6 , wherein the acid is hydrochloric acid claim 6 , nitric acid claim 6 , phosphoric acid or mixtures of ...

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Номер записи: 48
02-07-2015 дата публикации

Bleached dextrin and methods of forming the same

Номер: US20150183889A1
Автор: Normand Germain
Принадлежит: Archer Daniels Midland Co

Bleached dextrin compositions, methods of forming the same, and products formed therefrom. The composition comprises a dextrin-based composition or slurry, a caustic agent, and an oxidant. The caustic agent may include sodium hydroxide. The oxidant may include hydrogen peroxide.

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Номер записи: 49
08-07-2021 дата публикации

METHOD OF MAKING AGGLOMERATED AND THERMALLY INHIBITED STARCH

Номер: US20210204581A1
Автор: Lane Christopher, Ratnayake Wajira S., Shah Tarak, Vaz Judith M.
Принадлежит:

Methods for preparing thermally inhibited starch agglomerates are disclosed. Thermally inhibited starch agglomerates prepared by this method provide a higher viscosity over thermally inhibited starches that are not agglomerated but are thermally inhibited in the same manner as the thermally inhibited starch agglomerates. 1. A method of increasing the viscosity of thermally inhibited starch comprising:forming starch agglomerates comprising a starch binding agent and starch granules,dehydrating the starch agglomerates to anhydrous or substantially anhydrous, andheat treating the anhydrous or substantially anhydrous starch agglomerates at a temperature of about 100° C. to about 200° C. for up to about 20 hours thereby thermally inhibiting the starch agglomerates.2. The method of claim 1 , wherein the starch binding agent is formed by at least partially solubilizing a starch.3. The method of claim 2 , wherein the starch binding agent is formed by at least partially solubilizing in a buffer claim 2 , thereby rendering the solubilized starch binding agent substantially neutral or slightly alkaline prior to mixing with the starch granules.4. The method according to any of to claim 2 , wherein the starch binding agent is at least partially gelatinized.5. The method according to any of to claim 2 , wherein the starch binding agent and the starch granules are derived from the same native starch.6. The method according to any of to claim 2 , wherein the starch binding agent and the starch granules are derived from different native starches.7. The method according to any of to claim 2 , wherein the starch binding agent is derived from a modified starch.8. The method according to claim 7 , wherein the modified starch is an enzymatically modified starch.9. The method according to claim 7 , wherein the modified starch is a chemically modified starch.10. The method according to any of to claim 7 , wherein the starch granules are native starch granules.11. The method according to ...

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Номер записи: 50
29-06-2017 дата публикации

Preparation Of Malto-Oligosaccharides

Номер: US20170183699A1
Автор: Halloran Zachary J., Pollmeier Albert J., Ramsden Steven L., Underwood Jeff M.
Принадлежит:

Disclosed is a method for preparing a mixture of malto-oligosaccharides. Generally, a dry-milled corn fraction, such as a corn flour from which germ and fiber have been removed, is subjected to hydrolysis, typically catalyzed with acid or an enzyme such as an α-amylase enzyme, under conditions suitable to form a mixture of malto-oligosaccharides. A gluten fraction is removed and the enzyme is inactivated, such as with heat. The mixture of malto-oligosaccharides then may be recovered from remaining solids and purified. 119-. (canceled)20. A method of preparing a mixture of malto-oligosaccharides , said method comprising:providing a dry-milled corn fraction from which fiber has been at least substantially removed;subjecting said corn fraction to hydrolysis under aqueous conditions suitable to produce an aqueous hydrolysate, said hydrolysate comprising a mixture of malto-oligosaccharides;treating the hydrolysate to remove insoluble solids and to recover an aqueous fraction containing at least a portion of said mixture of malto-oligosaccharides; andrecovering said mixture of malto-oligosaccharides from said aqueous fraction, the recovered mixture of malto-oligosaccharides having a protein content of less than 1% by dry solids weight.21. A method according to claim 20 , said corn fraction being subjected to hydrolysis with an acid.22. A method according to claim 21 , said acid comprising citric acid.23. A method according to claim 20 , said corn fraction being subjected to hydrolysis with an acid and hydrolysis with an enzyme.24. A method according to claim 23 , said hydrolysis with the acid and said hydrolysis with the enzyme being carried out sequentially in either order.25. A method according to claim 23 , said enzyme comprising an α-amylase enzyme.26. A method according to claim 20 , said dry-milled corn fraction also having had germ at least substantially removed therefrom.27. A method according to claim 20 , said treating the hydrolysate to remove insoluble solids ...

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Номер записи: 51
16-07-2015 дата публикации

Production of Resistant Dextrins

Номер: US20150197580A1
Автор: Lin Wang, Perminus Mungara
Принадлежит: Grain Processing Corp

A method for producing digestion-resistant dextrin from starch hydrolyzates is disclosed. In one form, the method includes mixing, the starch hydrolyzate, dextrose and an acid catalyst which are allowed to react under mild vacuum with heat. The ingredients require no pre-drying and the method requires no external placticizers.

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Номер записи: 52
23-07-2015 дата публикации

Hydrothermally modified starch

Номер: US20150201654A1
Автор: Alida Anna Catharina Maria Oudhuis, Jan Matthijs Jetten, Johannes Wilhelmus Timmermans, Maurice Karel Hubertina Essers, Ricardo Nagtegaal, Theodoor Maximiliaan Slaghek
Принадлежит: Nederlandse Organisatie voor Toegepast Natuurwetenschappelijk Onderzoek TNO

A process for producing thermally inhibited starch is described resulting in a viscostable starch product. The process comprises providing an alkaline starch having a pH, when measured in a 20% (w/v) aqueous dispersion, between 9.1 and 11.2, adjusting the water content of the starch to between 2 and 22 wt. %, heating the starch between 130 and 190° C., especially between 140 and 180° C., for a sufficient time and at a sufficient pressure for the inhibition of the starch to be initiated before the water content has reached a level of 1 wt. % and before the pH has reached a value of 9, continuing heating the starch between 140 and 190° C. until viscostability is achieved, and cooling and optionally further processing the starch.

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Номер записи: 53
27-06-2019 дата публикации

BIO-BASED POLYETHYLENE TEREPHTHALATE PACKAGING AND METHOD OF MAKING THEREOF

Номер: US20190194388A1
Автор: Bippert Doug A., Huang Xiaoyan, Insolia Gerard E., Kolls Brock, Kriegel Robert, SCHULTHEIS MIKELL W., Summerville Scott
Принадлежит:

This invention relates to a method of making a bio-based PET packaging and particularly to a method of producing a bio-based PET from at least one bio-based material comprising: a) forming at least one PET component from at least one bio-based material, wherein the at least one PET component is selected from a monoethylene glycol (“MEG”), a terephthalic acid (“TA”), and combinations thereof; (b) processing said bio-based PET component into a bio-based PET. 1. A method of making a bio-based polyethylene terephthalate (PET) , comprising: (a) forming at least one PET component from at least one bio-based material , wherein the at least one PET component is selected from a monoethylene glycol (“MEG”) , a terephthalic acid (“TA”) , and combinations thereof; (b) processing said bio-based PET component into a bio-based PET.2. The method of claim 1 , wherein the method further comprises solid state polymerizing the bio-based PET to form a PET resin and processing the PET resin into a PET perform claim 1 , a PET packaging claim 1 , and combinations thereof.3. The method of claim 2 , wherein said bio-based PET packaging comprises an edible product and said edible product comprises an ingredient which is made from said bio-based material.4. The method of claim 1 , wherein the at least one PET component is produced from the bio-based material using methods of fast pyrolysis claim 1 , acid hydrolysis claim 1 , enzymatic hydrolysis claim 1 , microbial degradation claim 1 , mycological degradation claim 1 , or hydrogenolysis.5. The method of claim 1 , wherein the method further comprises processing the bio-based PET to form a fiber or a filament.6. A method of making a bio-based polyethylene terephthalate (PET) claim 1 , comprising (a) refining a sugarcane into a molasses and a sugar; (b) fermenting the molasses to produce an ethanol; (c) refining the ethanol into an ethylene; and (d) refining the ethylene into a MEG claim 1 , at least one polyethylene claim 1 , and combinations ...

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Номер записи: 54
18-06-2020 дата публикации

DEGRADED HYDROXYALKYLATED STARCHES AND METHODS OF PREPARATION

Номер: US20200190222A1
Автор: Fernandez Joseph M., RAJBANSHI Arbin, Shi Yong-Cheng, SUN Zhenhua, WANG Qi
Принадлежит:

Degraded hydroxyalkylated starches and methods of preparing the same from waxy, normal, or modified starches are provided. The starches can be prepared by several approaches that involve acid or enzyme degrading either before or after starch modification with an alkylene oxide. The modified and degraded starches exhibit improved swelling characteristics, solution stability of cooked starch, improved film-forming properties and/or improved coating performance. In addition, the degraded hydroxyalkylated starches can be used as a fat replacement in foods, in film-forming compositions, in coating compositions, and to encapsulate other materials. 1. A method of modifying starch to form a degraded hydroxyalkylated starch comprising either:(a) providing a degraded starch and then reacting the degraded starch with an alkylene oxide; or(b) performing at least two sequential starch-modifying processes on a quantity of starch molecules,wherein one of the processes comprises degrading the starch molecules into starch molecules having a lower molecular weight, andwherein at least one other of the processes comprises reacting the starch molecules with an alkylene oxide.2. The method of claim 1 , wherein the process of degrading the starch molecules occurs prior to the process of reacting the starch molecules with the alkylene oxide.3. The method of claim 1 , wherein the process of reacting the starch molecules with the alkylene oxide occurs prior to the process of degrading the starch molecules.4. The method of claim 1 , wherein the process of degrading the starch molecules comprises reacting the starch molecules with an acid capable of hydrolyzing alpha-1 claim 1 ,4 and alpha-1 claim 1 ,6 glycosidic linkages within the starch molecules.5. The method of claim 4 , wherein the process of degrading the starch molecules comprises dispersing the starch molecules in an aqueous slurry followed by addition of the acid to the slurry.6. The method of claim 5 , wherein the temperature of ...

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Номер записи: 55
02-10-2014 дата публикации

Process for the preparation of trivalent iron complexes with mono-, di- and polysaccharide sugards

Номер: US20140296508A1
Автор: Egidio Marchi, Mauro Montorsi, Stefania Sacchi
Принадлежит: BIOFER SpA

Process for the preparation of trivalent iron complexes with mono-, di- and polysaccharide sugars, consisting of the activation of the sugar by oxidation with nascent bromine generated in situ by reaction between an alkaline or alkaline earth bromine and an alkaline hypochlorite, the complexation of the activated sugar in solution with a ferric salt dissolved in an aqueous solution, the purification of the resulting solution through ultrafiltration and finally the stabilization of the trivalent iron-sugar complex by heating at a temperature between 60° C. and 100° C. for a period between 1 and 4 hours at a pH between 9.0 and 11.0.

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Номер записи: 56
28-07-2016 дата публикации

AQUEOUS IRON CARBOHYDRATE COMPLEXES, THEIR PRODUCTION AND MEDICAMENTS CONTAINING THEM

Номер: US20160215071A1
Автор: Geisser Peter, Philipp Erik, Richle Walter
Принадлежит:

A water soluble iron carbohydrate complex obtainable from an aqueous solution of iron (III) salt and an aqueous solution of the oxidation product of one or more maltrodextrins using an aqueous hypochlorite solution at a pH-value within the alkaline range, where, when one maltodextrin is applied, its dextrose equivalent lies between 5 and 20, and when a mixture of several maltodextrins is applied, the dextrose equivalent of the mixture lies between 5 and 20 and the dextrose equivalent of each individual maltodextrin contained in the mixture lies between 2 and 40, a process for its production and a medicament for the treatment and prophylaxis of iron deficiency conditions. 21. The iron carboxypolymaltose complex of :whereinn is about 10 3;m is about 8;1 is about 11; andk is about 4.3. A medicament comprising the iron carboxypolymaltose complex of and a pharmaceutically acceptable carrier claim 1 , excipient claim 1 , or additive.4. The medicament of claim 3 , wherein said medicament is an aqueous solution of said iron carboxypolymaltose complex.5. The medicament of claim 4 , wherein said aqueous solution is a brine solution.6. The medicament of claim 3 , wherein said iron carboxypolymaltose complex is present in said aqueous solution in an amount of from about 1% to about 20% by weight claim 3 , based on the total weight of the aqueous solution.7. The medicament of claim 3 , wherein said iron carboxypolymaltose complex is present in said aqueous solution in an amount of about 5% by weight claim 3 , based on the total weight of the aqueous solution.8. A method for treating an iron deficiency condition comprising the step of administering to a subject in need thereof a pharmaceutically effective amount of the medicament of .9. The method of claim 8 , wherein said iron deficiency condition is iron deficiency anaemia.10. The method of claim 8 , wherein said medicament is administered parenterally or orally.11. The method of claim 8 , wherein said medicament is ...

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Номер записи: 57
04-08-2016 дата публикации

A Method for Fractionating Dextrin

Номер: US20160222136A1
Автор: HU Xiuting, Jin Zhengyu, Sun Binghua, TIAN Yaoqi, WEI Benxi, WU Chunsen, Xu Xueming, YANG Na, Zhang Bao
Принадлежит: JIANGNAN UNIVERSITY

A method for fractionating dextrin, belonging to the technical field of food processing. In principle, the method for fractionating dextrin of the present invention is based on the fact that the dextrin is incompatible with polyethylene glycol in aqueous solution and a larger molecular weight of the dextrin results in more significant incompatibility with polyethylene glycol. Accordingly, the stepwise precipitation of dextrin components having a molecular weight from large to small may be realized by gradually increasing the concentration of polyethylene glycol by gradually adding polyethylene glycol to dextrin in aqueous solution. 1. A method for fractionating dextrin , comprising a dextrin solution preparation step and a dextrin fractionating step which employs stepwise precipitation by polyethylene glycol , specifically: adding 5 g of polyethylene glycol to 100 mL of dextrin solution at a mass concentration of 0.9%-3.6% , stirring while heating until the polyethylene glycol is dissolved , that is , the solution becomes clear , naturally cooling in air to 25° C. , remaining at 25° C. in a water bath for 24 h , centrifuging for 15 min at 4000 g if any precipitation occurs , washing the obtained precipitate with trichloromethane to remove the residual polyethylene glycol , drying for 24 h at 40° C. , crushing and sieving to obtain a dextrin component Grade 1; continuously adding 5 g of polyethylene glycol to the supernatant , and repeating the above processes to obtain a dextrin component Grade 2; if no precipitation occurs , continuously adding 5 g of polyethylene glycol until the precipitation occurs; and repeating the above processes until the amount of polyethylene glycol added reaches 60 g , thus to obtain 9 to 11 graded dextrin components.2. The method for grading dextrin according to claim 1 , characterized in that the dextrin is obtained by the degradation of starch with alcohol-acid claim 1 , specifically: dispersing 15-25 g of tapioca starch in 100 mL of n ...

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Номер записи: 58
12-08-2021 дата публикации

System and method for starch separation and dry fracturing with fiber wash

Номер: US20210246229A1
Автор: Scott A Lucas
Принадлежит: LucasE3 LC

A starch separation system for an ethanol plant includes a dry fractionization system, a fiber blender, a refiner, a fiber liquefaction tank and a fiber wash system. A starch separation method includes the steps of providing a dry fractionization system receiving corn from the ethanol plant and fractionating the corn into corn oil, corn fiber, corn grits, corn, endosperm flour and germ cake. The corn components are converted to sugar and the sugar is converted to ethanol. A converted fiber stream is input to the fiber wash system for producing fiber wash water for input to the ethanol plant.

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Номер записи: 59
27-08-2015 дата публикации

PROCESS FOR PREPARING AN INHIBITED STARCH

Номер: US20150239994A1
Автор: Hutton Thomas K., Santhanam Balaji
Принадлежит: Tate & Lyle Ingredients Americas LLC

The present invention provides a process for preparing an inhibited starch comprising, in order: a) extracting starch from a native source and partially refining to provide a partially refined starch having a residual protein content on a dry starch basis of more than 0.4% by weight and less than 8.0% by weight; b) treating said partially refined starch with a bleaching agent to provide an inhibited starch; and c) recovering said inhibited starch. 1. A process for preparing an inhibited starch comprising , in order:a) extracting starch from a native source and partially refining to provide a partially refined starch having a residual protein content on a dry starch basis of more than 0.4% by weight and less than 8.0% by weight;b) treating said partially refined starch with a bleaching agent to provide an inhibited starch; andc) recovering said inhibited starch.2. A process according to claim 1 , further comprising claim 1 , after said bleaching b):b′) treating the inhibited starch with a protease to remove residual protein.3. A process according to claim 1 , wherein the residual protein content on a dry starch basis of the partially refined starch is more than 1.0% by weight.4. A process according to claim 1 , wherein the residual protein content on a dry starch basis of the partially refined starch is less than 4.0 by weight.5. A process according to claim 1 , wherein the residual protein content on a dry starch basis of the partially refined starch is more than 1.2 by weight and less than 3.0% by weight.6. A process according to claim 1 , wherein the residual protein content on a dry starch basis of the partially refined starch is more than 1.3% by weight and less than 2.5% by weight.7. A process according to claim 1 , wherein the partially refined starch having a residual protein content on a dry starch basis of more than 0.4% by weight and less than 8.0% by weight is obtained by mixing two or more starch streams of differing residual protein contents.8. A ...

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Номер записи: 60
16-08-2018 дата публикации

A STARCH-BASED FOOD THICKENER WITH LOW MOLECULAR WEIGHT AND A PREPARATION METHOD THEREOF

Номер: US20180230239A1
Автор: BIE Pingping, Chen Ling, Li Xiaoxi, PU Huayin, ZHANG Binjia
Принадлежит: SOUTH CHINA UNIVERSITY OF TECHNOLOGY

A starch-based food thickener with low molecular weight and a preparation method thereof, comprising the steps of: adding starch powders with 5%-30% moisture content into an atmospheric pressure low-temperature dielectric barrier discharge plasma reactor, regulating the discharge gap to 0.2 mm-0.8 mm at atmospheric pressure, the discharge input voltage to 30 V-70 V, and the discharge current to 0.2 A-2.4 A, subjecting the materials in a fluidized state to plasma action in the circulating system by regulating the air flow rate with controlling time longer than 0.5 min, and then taking out the product after the completion of the reaction, i.e., to obtain a starch-based food thickener with low molecular weight. The method has such advantages as a simple technique involved, low cost, recyclable processing, large processing capacity, superior reaction uniformity, etc., and is also capable of efficiently and quickly degrading the molecular weight of starch, e.g., by 1-3 order(s) of magnitude within a short time. Moreover, the product has a superior transparency, retrogradation stability, and a certain thickening effect. 1. A preparation method of a starch-based food thickener with low molecular weight , characterized by comprising the steps of:adding starch powders with 5%-30% moisture content into an atmospheric pressure low-temperature dielectric barrier discharge plasma reactor, regulating the discharge gap to 0.2 mm-0.8 mm at atmospheric pressure, the discharge input voltage to 30 V-70 V, and the discharge current to 0.2 A-2.4 A, subjecting the materials in a fluidized state to plasma action in the circulating system by regulating the air flow rate with controlling time longer than 0.5 min, and then taking out the product after the completion of the reaction, i.e., to obtain a starch-based food thickener with low molecular weight.2. The preparation method according to claim 1 , characterized in that the time is controlled between 0.5 min-30 min.3. The preparation ...

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Номер записи: 61
25-07-2019 дата публикации

Separation systems for removing starch and other usable by-products from processing waste water

Номер: US20190224625A1
Автор: Jason Bell, Joseph Peters, Marc Pugh, Mark Vander Hoff, Todd Benson
Принадлежит: SMARTFLOW TECHNOLOGIES Inc

The present invention provides for a method for separating starch from processing solutions containing starch containing plants or roots such as potatoes, sweet potatoes, wheat, corn, tapioca, yams, cassaya, sago, rice, pea, broad bean, horse bean, sorghum, konjac, rye, buckwheat and barley to provide commercially acceptable starch while reducing disposal of solid or liquid waste matter into landfills or water treatment facilities.

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Номер записи: 62
06-11-2014 дата публикации

PARTIALLY SOLUBLE DEXTRINS OF HIGH MOLECULAR WEIGHT

Номер: US20140326166A1
Автор: Mesnager Julien, WIATZ Vincent
Принадлежит: ROQUETTE FRERES

A modified starch, exhibits: a weight-average molecular weight ranging from 250 000 to 2 000 000 Da; a solubility, measured according to a test A, ranging from 50 to 85%. A process for the manufacture of the starch and a process to the use thereof in the manufacture of an aqueous binder are also described. 1. Dextrin , characterized in that it exhibits:a weight-average molecular weight ranging from 250 000 to 2 000 000 Da;a solubility, measured according to a test A, ranging from 50 to 85%.2. Dextrin according to claim 1 , characterized in that its polydispersity index is greater than 5 claim 1 , preferably greater than 10 and more preferably still greater than 15.3. Dextrin according to claim 1 , characterized in that it exhibits a solubility ranging from 55 to 65%.4. Dextrin according to claim 1 , characterized in that it exhibits a solubility ranging from 65 to 80%.5. Dextrin according to claim 1 , characterized in that it exhibits a weight-average molecular weight ranging from 380 000 Da to 1 400 000 Da.6. Dextrin according to claim 1 , characterized in that it exhibits a mass fraction of greater than 5% of starch molecules with a molecular weight of greater than 1 000 000 Da claim 1 , preferably a fraction of between 5 and 25%.7. Dextrin according to claim 1 , characterized in that it comprises claim 1 , with respect to the total weight of modified starch:a mass fraction of between 5 and 25% of starch molecules with a molecular weight of greater than 1 000 000 Da,a mass fraction of between 25 and 50% of starch molecules with a molecular weight of greater than 100 000 Da and less than or equal to 1 000 000 Da,a mass fraction of between 30 and 50% of starch molecules with a molecular weight of greater than 10 000 Da and less than or equal to 100 000 Da,a mass fraction of less than 20% of starch molecules with a molecular weight of less than or equal to 10 000 Da.9. Process according to claim 8 , characterized in that the amount of acid introduced is between 0.006 ...

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Номер записи: 63
01-08-2019 дата публикации

Delayed-Gelling, Inhibited Starches and Methods of Using Them

Номер: US20190230966A1
Автор: Patton Penelope Ashby
Принадлежит:

The present disclosure relates to starch materials useful, for example, as texturants in foodstuffs. In particular, the present disclosure relates to delayed-gelling, inhibited starches and methods of using them, in one aspect, the disclosure provides a delayed-gelling, inhibited starch having an amylose content in the range of 15-30%; a sedimentation volume in the range of 10-50 mL/g; and a % solubles in the range of 10-40%, wherein the starch is not pregelatinized. In certain embodiments, products including the cooked starches of the disclosure can have a much longer processing window (e.g., for pumping, dispensing, packaging) at room temperature than conventional starches, especially conventional tapioca starches. The starches of the disclosure can also have a desirable shear stability, e.g., similar to the shear stability of conventional crosslinked tapioca starches. 195-. (canceled)96. A delayed-gelling , inhibited starch having an amylose content in the range of 15-30%;a sedimentation volume in the range of 10-50 mL/g; anda % solubles value in the range of 10-40%,wherein the starch is not pregelatinized.97. The delayed-gelling claim 96 , inhibited starch according to claim 96 , having an amylose content in the range of 15-25%.98. The delayed-gelling claim 96 , inhibited starch according to claim 96 , wherein the delayed-gelling claim 96 , inhibited starch is a tapioca starch.99. The delayed-gelling claim 96 , inhibited starch according to claim 96 , wherein the delayed-gelling claim 96 , inhibited starch is a wheat starch claim 96 , a dent corn starch claim 96 , or a rice starch.100. The delayed-gelling claim 96 , inhibited starch according to claim 96 , having a sedimentation volume in the range of 18-32 mL/g.101. The delayed-gelling claim 96 , inhibited starch according to claim 96 , having a % solubles value in the range of 14-24%.102. The delayed-gelling claim 96 , inhibited starch according to claim 96 , wherein the point corresponding to (sedimentation ...

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Номер записи: 64
01-08-2019 дата публикации

METHOD FOR MANUFACTURING A STABLE AQUEOUS SOLUTION OF BETA-AMYLASE, AQUEOUS SOLUTION OBTAINED AND USES THEREOF

Номер: US20190233807A1
Автор: Courbois Vincent, Duflot Pierrick, Lecocq Aline
Принадлежит:

The present invention relates to a method for stabilising an aqueous solution of β-amylase, in particular by the use of glycerol, potassium sorbate and sodium carbonate. Said cocktail of additives is particularly effective at maintaining the enzymatic activity of β-amylase over time. Another aim of the present invention consists of using said cocktail for the specific function of maintaining the enzymatic activity of the β-amylase. Another aim of the present invention is to provide an aqueous solution of β-amylase containing the aforementioned cocktail. A final aim of the present invention consists of using said β-amylase aqueous solution in bread-making, in malting, as a food additive, as a digestive agent, for sweetener production, in pharmacy and, finally, for maltose and maltose-enriched syrup production. 1. A method for stabilizing an aqueous solution of β-amylase obtained from a soluble fraction of starch plants , comprising at least one step of introducing , into said aqueous solution of β-amylase:a) potassium sorbate;b) glycerol;c) sodium carbonate.3. The method as claimed in claim 1 , characterized in that the aqueous solution has a content by dry weight of β-amylase of between 5 and 20% claim 1 , preferentially between 10 and 20% claim 1 , very preferentially equal to approximately 15% of the total weight thereof.4. The method as claimed in claim 1 , characterized in that the potassium sorbate claim 1 , the glycerol and the sodium carbonate are in the form of aqueous solutions.5. The method as claimed in claim 4 , wherein the aqueous solution of β-amylase is obtained by the steps consisting in:providing a soluble fraction of starch plants;carrying out a microfiltration step on said soluble fraction, in order to obtain a microfiltration permeate;carrying out an ultrafiltration step on the microfiltration permeate, in order to obtain an ultrafiltration retentate.6. (canceled)7. An aqueous solution of β-amylase claim 4 , containing:a) potassium sorbate;b) ...

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Номер записи: 65
09-09-2021 дата публикации

METHOD FOR MANUFACTURING A STABLE AQUEOUS SOLUTION OF BETA-AMYLASE, AQUEOUS SOLUTION OBTAINED AND USES THEREOF

Номер: US20210277375A1
Автор: Courbois Vincent, Duflot Pierrick, Lecocq Aline
Принадлежит:

The present invention relates to a method for stabilising an aqueous solution of β-amylase, in particular by the use of glycerol, potassium sorbate and sodium carbonate. Said cocktail of additives is particularly effective at maintaining the enzymatic activity of β-amylase over time. Another aim of the present invention consists of using said cocktail for the specific function of maintaining the enzymatic activity of the β-amylase. Another aim of the present invention is to provide an aqueous solution of β-amylase containing the aforementioned cocktail. A final aim of the present invention consists of using said β-amylase aqueous solution in bread-making, in malting, as a food additive, as a digestive agent, for sweetener production, in pharmacy and, finally, for maltose and maltose-enriched syrup production. 110-. (canceled)11. A method for the production of maltose or maltose enriched syrups , comprising adding the aqueous solution of β-amylase to maltose or a maltose enriched syrups , said aqueous solution of β-amylase , said solution containing:a) potassium sorbate;b) glycerol; andc) sodium carbonate.17. The method as claimed in claim 11 , characterized in that said solution has a content by dry weight of β-amylase of between 5 and 20% of the total weight thereof.18. The method as claimed in claim 11 , characterized in that said solution has a content by dry weight of β-amylase of between 10 and 20% of the total weight thereof.19. The method as claimed in claim 11 , characterized in that said solution has a content by dry weight of β-amylase of approximately 15% of the total weight thereof.20. The method as claimed in claim 11 , characterized in that the β-amylase is obtained from a soluble fraction of starch plants.21. The method as claimed in claim 11 , characterized in that said aqueous solution of β-amylase is obtained by the steps consisting in:providing a soluble fraction of starch plants;carrying out a microfiltration step on said soluble fraction, in ...

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Номер записи: 66
15-08-2019 дата публикации

Method for Preparing Resistant Dextrin by Using Compound Enzymes

Номер: US20190248926A1
Автор: Chen Sheng, Liu Jun, Wu Jing
Принадлежит: JIANGNAN UNIVERSITY

Disclosed is a method for preparing a resistant dextrin product by using compound enzyme treatment. Starch is first subjected to high-temperature acidolysis to obtain pyrodextrin which is used as the substrate for the enzyme treatment. A compound enzyme reaction system including a starch branching enzyme and a CGTase is used for preparing the resistant dextrin product. The starch branching enzyme and the CGTase are added simultaneously or sequentially to treat the pyrodextrin to further increase the content of the resistant component in the product. The content of the resistant component of the enzyme treated product reaches up to 65.3%, a 21.3% increase from that of the pyrodextrin before the enzyme treatment. 1. A method for preparing a resistant dextrin product , comprising adding a starch branching enzyme and a cyclodextrin glycosyltransferase (CGTase) to a pyrodextrin simultaneously or successively.2. The method of claim 1 , comprising performing high-temperature acidolysis of starch to obtain the pyrodextrin.3. The method of claim 2 , wherein 1000-1500 U/g pyrodextrin of the starch branching enzyme is added to the pyrodextrin and react at 35-50° C. for 8-12 hours.4. The method of claim 3 , further comprising adding 5-10 U/g pyrodextrin of the CGTase to the pyrodextrin and reacting at 30-40° C. claim 3 , pH 6.0-7.0 for 10-12 hours.5. The method of claim 2 , wherein 1000-1500 U/g pyrodextrin of the starch branching enzyme and 5-10 U/g pyrodextrin of the CGTase are simultaneously added to the pyrodextrin and react at 30-40° C. claim 2 , pH 6.0-7.0 for 8-12 hours.6. The method of claim 2 , comprising adding 5-10 U/g pyrodextrin of the CGTase to the pyrodextrin and reacting at 40-50° C. claim 2 , pH 5.5-6 for 4-6 hours claim 2 , and then adding 1000-1500 U/g pyrodextrin of the starch branching enzyme and reacting at 30-40° C. claim 2 , pH 6.0-7.0 for 10-12 hours.7. The method of claim 2 , wherein the high-temperature acidolysis is adding 5% of 1 mol/L HCl solution ...

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Номер записи: 67
01-10-2015 дата публикации

RESISTANT STARCH

Номер: US20150274849A1
Автор: ESSERS Maurice Karel Hubertina, Jetten Jan Matthijs, Nagtegaal Ricardo, SLAGHEK Theodoor Maximiliaan, TIMMERMANS Johannes Wilhelmus, Van Den Dool Ronald Tako Marinus
Принадлежит: Nederlandse Organisatie voor toegepast- natuurwetenschappelijk onderzoek TNO

A colourless resistant starch is produced by a process comprising (i) suspending starch in a C2-C4 alcohol, in particular ethanol, in the presence of 0.01-3.0% (w/w) of acid based on the starch; (ii) heating the suspended starch at a temperature of 70-160° C., in particular 78-120° C., and (c) isolating the resulting product. The resulting starch has a resistant fraction of at least 20%. 115-. (canceled)16. A process for producing a colourless resistant starch , comprising:(i) suspending starch in a C2-C4 alcohol in the presence of 0.01-3.0% (w/w) of acid, based on the starch, wherein the alcohol contains less than 5% (w/w) of water;(ii) heating the suspended starch at a temperature of 70-160° C.;(iii) isolating the resulting product.17. The process according to claim 16 , wherein the alcohol contains less than 3% (w/w) of water.18. The process according to claim 17 , wherein the alcohol contains less than 1% (w/w) of water.19. The process according to claim 16 , wherein the alcohol to dry starch ratio (w/w) in step (i) is between 35:100 and 95:5.20. The process according to claim 19 , wherein the alcohol to dry starch ratio (w/w) in step (i) is between 33:67 and 80:20.21. The process according to claim 16 , wherein the alcohol is ethanol.22. The process according to claim 16 , wherein step (ii) is performed at atmospheric pressure conditions.23. The process according to claim 16 , wherein step (ii) is performed at increased pressure.24. The process according to claim 16 , wherein the alcohol contains 0.01-1.5 wt. % claim 16 , based on the starch claim 16 , of acid.25. The process according to claim 16 , wherein the starch claim 16 , as introduced in step (i) claim 16 , contains less than 5 wt. %.26. The process according to claim 25 , wherein the starch claim 25 , as introduced in step (i) claim 25 , contains less than 3 wt. % of water.27. The process according to claim 16 , wherein the suspended starch is heated to 78-130° C. in step (ii).28. The process according ...

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Номер записи: 68
22-08-2019 дата публикации

Blood Lipids, Glucose Tolerance and Insulin Sensitivity

Номер: US20190256614A1
Автор: Derek MCLAREN, Earl MCLAREN
Принадлежит: MCPHARMA BIOTECH Inc

Described herein is the use of resistant potato starch as an effective dietary supplement offering protection against multiple metabolic risk factors that are associated with cardiovascular disease and diabetes, including High Density Lipoprotein levels, blood glucose levels and insulin resistance.

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Номер записи: 69
28-09-2017 дата публикации

DEXTRIN COPOLYMER WITH STYRENE AND AN ACRYLIC ESTER, MANUFACTURING METHOD THEREOF, AND USE THEREOF FOR PAPER COATING

Номер: US20170275387A1
Автор: PARCQ Julien, WIATZ Vincent
Принадлежит:

Disclosed is a copolymer of a dextrin and at least two hydrophobic monomers made up of styrene and at least one straight or branched acrylic C1-C4 ester. The invention also relates to the manufacturing method thereof and to the use thereof in paper coating. The copolymer has high dextrin content (>60 wt % relative to the weight of the dextrin and the hydrophobic monomers) so as to favor the biosourced aspect of the material, and provides very good hydrophobicity for the paper sheet. 1. A free-radical polymerization process between a dextrin and at least two hydrophobic monomers ,said dextrin representing at least 60% by weight of the total weight of dextrin and hydrophobic monomers and having a weight-average molecular mass that ranges from 60 000 Da to 2 000 000 Da,the hydrophobic monomers being constituted by styrene and by at least one linear or branched C1 to C4 acrylic ester, the styrene:ester weight ratio being between 10:90 and 90:10,this process being wherein the polymerization takes place in the presence of a free-radical initiator which is a persulfate, in a dosage of between 0.5% and 2.5% by dry weight relative to the dry weight of dextrin.2. The process as claimed in claim 1 , wherein the persulfate is sodium persulfate or potassium persulfate.3. The process as claimed in claim 1 , wherein the dextrin represents at least 60% claim 1 , by weight of the total weight of dextrin claim 1 , styrene and ester.4. The process as claimed in claim 1 , wherein the dextrin has a weight-average molecular mass that ranges from 500 claim 1 ,000 Da to 1 claim 1 ,500 claim 1 ,000 Da.5. The process as claimed in claim 1 , wherein the dextrin has a weight-average molecular mass that ranges from 60 claim 1 ,000 Da to 500 claim 1 ,000 Da.6. The process as claimed in claim 1 , wherein the styrene:ester weight ratio is between 10:90 and 90:10.7. The process as claimed in claim 1 , wherein the ester is a butyl (meth)acrylate.8. A copolymer of a dextrin and at least two ...

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Номер записи: 70
20-08-2020 дата публикации

SOFT BAKED PRODUCTS WITH HIGH LEVELS OF SLOWLY DIGESTIBLE STARCH

Номер: US20200260741A1
Автор: Mukherjee Indraneil, OKONIEWSKA Monika, Rodriguez Luis, VELLUCCI Dominic J.
Принадлежит: GENERALE BISCUIT

A baked good includes a gelatinized component comprising a starch and having a total starch content, the baked good having a slowly digestible starch content of at least 15 grams per 100 grams of ready-to-eat baked good, and at least 20% of the total starch content of the baked good being gelatinized. 1. A baked good comprising:a slowly digestible starch content of at least 14 g per 100 g of the baked good,a water activity of the baked good of at least 0.7; anda total starch content of which 20% to 80% is gelatinized.2. The baked good of wherein the baked good consists essentially of a soft cake.3. The baked good of claim 1 , wherein the baked good is substantially free of inclusions claim 1 , a filling claim 1 , and a topping.4. The baked good according to claim 1 , wherein at least 30% and up to 80% of the total starch content of the baked good is gelatinized.5. The baked good according to claim 1 , wherein at least 50% and up to 80% of the total starch content of the baked good is gelatinized.6. The baked good according to claim 1 , wherein 30% to 70% of the total starch content of the baked good is gelatinized.7. The baked good according to claim 1 , wherein at least 5% of the total starch content is a maize starch that has been at least partially hydrolyzed by an acid.8. The baked good according to claim 7 , wherein the acid is a strong acid.9. The baked good according to claim 7 , wherein the acid is a mineral acid.10. The baked good according to claim 8 , wherein the strong acid is hydrochloric acid.11. The baked good according to claim 8 , wherein the strong acid is sulfuric acid.12. The baked good according to claim 1 , wherein at least 5% of the total starch content is a sago starch.13. The baked good according to claim 1 , wherein the total starch content comprises a starch having an amylose ratio of 5% to 40%.14. The baked good according to claim 1 , wherein the total starch content comprises a starch having an amylose ratio of 15% to 35%.15. The baked ...

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Номер записи: 71
20-08-2020 дата публикации

STARCH BASED REACTOR, RESULTANT PRODUCTS, AND METHODS AND PROCESSESS RELATING THERETO

Номер: US20200262982A1
Автор: Melander David, Mogck Jon, Suryana Eman, Tandio Sugianto
Принадлежит: PT. Harapan lnteraksi Swadaya

A process for making a starch-based resin from a starch-based plant feed stock generally comprising the steps of extracting starch content from prepared feed stock, preparing a dried starch from the extracted starch content that may be polymerized in a reactor with a catalytic material, a petroleum-based plastic resin, a quantity of glycerol, and an oil which is high in free hydrogen, and partially cross-linking the polymerized starch with a petroleum-based plastic resin to form a starch-based resin that may be used to produce starch-based film and bag products and other articles of manufacture that have unique degradation properties is disclosed herein. 1. The process of making a degradable starch-based resin comprising:peeling a starch-based plant feed stock selected from one or more Tapioca plants;extracting a quantity of starch content from the peeled starch-based feed stock;drying at least a portion of the quantity of starch content by substantially removing the water content from the starch content resulting in a base material in the form of a dried starch polymer;processing the base material in a reactor into a quantity of soft starch polymer;subsequent to the processing step, further polymerizing the soft starch polymer by combining and reacting in a reactive-extruder with maleic anhydride, a polyethylene-based plastic resin, a quantity of glycerol, and an oil to define a further polymerized starch, and;partially cross-linking the further polymerized starch with the polyethylene-based plastic resin to form the degradable starch-based resin.2. The process of wherein:the starch content is extracted from the peeled starch-based feed stock by pressurization.3. The process of wherein:the oil is farm-grown.4. The process of wherein:the starch-based plant feed stock is non-GMO.5. The process of wherein:the starch-based resin is bio-degradable when exposed to soil.6. The process of further comprising:manufacturing an article using the degradable starch-based resin.7 ...

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Номер записи: 72
05-09-2019 дата публикации

Dual-Spray Reduced Sugar Coating System and Method

Номер: US20190269168A1
Автор: Homan Eric Joseph, Perez-Hernandez Gabriela, Williams Tamila Rena
Принадлежит:

A system and method for applying a reduced sugar coating to a food product is provided. The system uses separate applications (simultaneous or sequential) of a non-sucrose carbohydrate syrup from a first applicator and a sucrose syrup from a second applicator. The dual applications of the syrups are applied without an active drying step between applications. The process results in a coated food product with reduced clumping and a desired crystallized appearance even with the reduced levels of sugar. 1. A process for producing a reduced sugar coated food product with a reduction in food product clumping , the process comprising:applying a sucrose syrup to discrete food product pieces from a first applicator;applying a non-sucrose carbohydrate syrup to the discrete food product pieces from a second applicator either simultaneously with or sequentially with the sucrose syrup applied from the first applicator;wherein the food product is not actively dried between applying the sucrose syrup and the non-sucrose carbohydrate syrup; andwherein a combination of the sucrose syrup and the non-sucrose carbohydrate syrup has a brix of less than about 90 obtained from about 20 to about 50 weight percent sucrose and about 20 to about 50 percent non-sucrose carbohydrates, by weight of the total syrups combined.2. The process of claim 1 , wherein the non-sucrose carbohydrate syrup includes maltodextrin claim 1 , corn syrup claim 1 , glucose syrup claim 1 , soluble fiber claim 1 , soluble and insoluble starches claim 1 , cocoa and its derivatives claim 1 , natural and artificial flavors claim 1 , natural and artificial sweeteners claim 1 , natural and artificial colors claim 1 , and combinations thereof.3. The process of claim 1 , wherein the first applicator and second applicator are disposed within a single mixing apparatus.4. The process of claim 1 , wherein the sucrose syrup is applied at a temperature of about 105 to about 120° C. and the non-sucrose carbohydrate syrup is ...

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Номер записи: 73
09-12-2021 дата публикации

AERATED BEVERAGE COMPOSITION, PROCESS OF PREPARING THEREOF, AND IMPLEMENTATIONS THEREOF

Номер: US20210378265A1
Автор: Gabriel Christopher, Pandya Rushikesh, Puri Sudhir, Rustagi Anuj Kumar
Принадлежит:

An aerated beverage composition is described herein. The aerated beverage composition comprises coffee having a weight percentage in a range of 0.1-20% with respect to the aerated beverage composition, at least one structurant having a weight percentage in a range of 10-40% with respect to the aerated beverage composition, at least one sweetener having a weight percentage in a range of 21-60% with respect to the aerated beverage composition, at least one solvent. The viscosity of the aerated beverage composition is in a range of 10,0000-3,40,000 cps. The aerated beverage composition, when reconstituted with water, provides a creamy, frothy, and stable ready-to-drink beverage. The present disclosure also provides a simple and convenient process for preparing the aerated beverage composition. 1. An aerated beverage composition comprising:a) coffee having a weight percentage in a range of 0.1 to 20% with respect to the aerated beverage composition;b) at least one structurant having a weight percentage in a range of 10-40% with respect to the aerated beverage composition;c) at least one sweetener having a weight percentage in a range of 21-60% with respect to the aerated beverage composition; and 'wherein the aerated beverage composition has a viscosity in a range of 10,000-3,40,000 cps.', 'd) at least one solvent,'}2. The aerated beverage composition as claimed in claim 1 , wherein the aerated beverage composition has a density in a range of 0.1-0.99 g/cm.3. The composition as claimed in claim 1 , wherein the composition is having a weight ratio of monosaccharide and derivatives thereof claim 1 , or oligosaccharide claim 1 , or polysaccharide claim 1 , or combinations thereof to disaccharide claim 1 , in a range of 1:5 to 1:0.3.4. The composition as claimed in claim 1 , wherein the at least one structurant is selected from the group consisting of glucose claim 1 , liquid glucose claim 1 , galactose claim 1 , xylose claim 1 , glucitol claim 1 , isomalt claim 1 , lactose ...

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Номер записи: 74
15-10-2015 дата публикации

Depolymerisation of polysaccharides and related products

Номер: US20150291707A1
Автор: Angelo Casiraghi, Gabriele Norcini, Giovanni Floridi, Giuseppe Li Bassi, Mauro Tenconi, Roberto Macchi
Принадлежит: LAMBERTI SPA

Procedure for depolymerising polysaccharides using UV-vis light irradiation catalyzed by a radical photoinitiator. The polysaccharides obtained with the procedure of the invention have a average number molecular weight comprised between 5,000 and 500,000 and when dissolved in water give solutions with high concentrations and low viscosity.

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Номер записи: 75
23-12-2021 дата публикации

Inhibited Waxy Starches and Methods of Using Them

Номер: US20210392930A1
Автор: Beltz Mark, Chen Xian, Howarth Leslie George, LIU WEICHANG, Whaley Judith K., Zhou Yuqing
Принадлежит:

The present disclosure relates to inhibited waxy starches and methods for using them. One aspect of the disclosure is an inhibited waxy starch based on maize, wheat, or tapioca having an amylopectin content in the range of 90-100%; and a sedimentation volume in the range of 10-50 mL/g; in which the amylopectin fraction of the inhibited waxy starch based on maize, wheat, or tapioca has no more than 48.5% medium-length branches having a chain length from 13-24 (measured by a valley-to-valley method as described herein), and the starch is not pregelatinized. Methods of using the starch materials in food products are also described. 181-. (canceled)82. An inhibited waxy starch based on maize , wheat , or tapioca havingan amylopectin content in the range of 90-100%; anda sedimentation volume in the range of 10-50 mL/g; the amylopectin fraction of the inhibited waxy starch based on maize, wheat, or tapioca has no more than 54.5% medium-length branches having a chain length from 13-24 as measured by the drop-to-baseline method, and/or', 'the amylopectin fraction of the inhibited waxy starch based on maize, wheat, or tapioca has at least 30.5% short-length branches having a chain length from 6-12 as measured by the drop-to-baseline method; and/or', 'the ratio (DP13-24−DP6-12)/(DP13-24+DP6-12) is no more than 28.0%, in which DP13-24 is the amount in the amylopectin fraction of the inhibited waxy starch based on maize, wheat, or tapioca of medium-length branches having a chain length from 13-24 as measured by the drop-to-baseline method, and DP6-12 is the amount in the amylopectin fraction of the inhibited waxy starch based on maize, wheat, or tapioca of short-length branches having a chain length from 6-12 as measured by the drop-to-baseline method; and, 'wherein'}wherein the starch is not pregelatinized.83. The inhibited waxy starch based on maize claim 82 , wheat or tapioca of claim 82 , wherein the amylopectin fraction of the inhibited waxy starch based on maize claim 82 ...

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Номер записи: 76
22-10-2015 дата публикации

Starch Based Reactor, Resultant Products, and Methods and Processes Relating Thereto

Номер: US20150299401A1
Автор: David MELANDER, Eman SURYANA, Jon MOGCK, Sugianto TANDIO
Принадлежит: David MELANDER, Eman SURYANA, Jon MOGCK, Sugianto TANDIO

A process for making a starch-based resin from a starch-based plant feed stock generally comprising the steps of extracting starch content from prepared feed stock, preparing a dried starch from the extracted starch content that may be polymerized in a reactor with a catalytic material, a petroleum-based plastic resin, a quantity of glycerol, and an oil which is high in free hydrogen, and partially cross-linking the polymerized starch with a petroleum-based plastic resin to form a starch-based resin that may be used to produce starch-based film and bag products and other articles of manufacture that have unique degradation properties is disclosed herein.

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Номер записи: 77
03-09-2020 дата публикации

Anamylopectin-based Cyclic Glucan and Method for Processing the Same

Номер: US20200277408A1
Автор: CHEN CHEN, JIANG Bo, LIU Yao, MIAO Ming, YANG Yuqi, Zhang Tao
Принадлежит:

The present disclosure discloses an amylopectin-based cyclic glucan and the processing method for the same, and belongs to the technical field of food processing. The present disclosure uses a starch as a raw material, prepares an amylopectin-based cyclic glucan through sugar chain degradation grading and glycosidase-catalyzed trans-glycoside technology, and can be used as a steady-state carrier material for food active factors. The method of the disclosure has advantages of green environmental protection, high processing yield and low cost. The prepared product has high branching degree, special large ring structure and good water solubility, and can be used for steady-state delivery and active protection of natural functional substances, involving nutritional food, medicine, daily chemicals and other fields.

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Номер записи: 78
11-10-2018 дата публикации

Glucan Kinases and Methods for Processing Starch Using the Same

Номер: US20180291120A1
Автор: Gentry Matthew, VanderKooi Craig
Принадлежит:

Provided herein are a glucan kinase polypeptide, an isolated polynucleotide, and a method for processing starch. The glucan kinase polypeptide comprises an isolated polypeptide including a sequence selected from the group consisting of SEQ ID NO: 2, SEQ ID NO:22, fragments thereof, variants thereof, and combinations thereof. The isolated polynucleotide comprises a nucleotide sequence selected from the group consisting of SEQ ID NO: 1, SEQ ID NO: 21, a fragment thereof, a variant thereof, and a combination thereof. The method for processing starch comprises providing a glucan dikinase; exposing a starch to the glucan dikinase; and collecting the starch that has been exposed to the glucan dikinase. 1. A non-native glucan kinase polypeptide comprising an isolated polypeptide including a sequence selected from the group consisting of SEQ ID NO: 2 , SEQ ID NO:22 , fragments thereof , variants thereof , and combinations thereof.2. The polypeptide of claim 1 , wherein the sequence is a fragment and/or variant selected from the group consisting of SEQ ID NO: 4 claim 1 , 6 claim 1 , 8 claim 1 , 10 claim 1 , 12 claim 1 , 14 claim 1 , 16 claim 1 , 18 claim 1 , 20 claim 1 , 24 claim 1 , 26 claim 1 , 28 claim 1 , 30 claim 1 , 32 claim 1 , 34 claim 1 , 36 claim 1 , 38 claim 1 , 40 claim 1 , 42 claim 1 , 44 claim 1 , 46 claim 1 , fragments thereof claim 1 , variants thereof claim 1 , and combinations thereof.3. The polypeptide of claim 1 , wherein the fragment of the polypeptide includes about 1 to about 816 amino acid residues deleted from the N-terminus.4. The polypeptide of claim 1 , wherein the fragment of the polypeptide further includes one or more amino acid mutations.5. The polypeptide of claim 1 , wherein the polypeptide is a thermophile.6. The polypeptide of claim 5 , wherein the polypeptide is stable at least at a 3.0 pH to about 8.0 pH.7. The polypeptide of claim 5 , wherein the polypeptide is stable at least at a temperature of about 10° C. to about 75° C.8. The ...

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Номер записи: 79
10-09-2020 дата публикации

Method for Preparing Short-Clustered Dextrin

Номер: US20200283546A1
Автор: Cheng Li, Gu Zhengbiao, Hong Yan, Li Caiming, LI YANG, LI Zhaofeng
Принадлежит:

The present disclosure discloses a method for preparing short-clustered dextrin, and belongs to the field of bio-modified starch. The method includes: collaboratively modifying to-be-modified starch by adopting Ro-GBE and Gt-GBE. The present disclosure utilizes two starch branching enzymes from different microorganism sources to collaboratively modify corn starch. The Ro-GBE is firstly added for pretreatment, then the Gt-GBE is added. The Ro-GBE catalyzes the to-be-modified starch to form a chain segment structure which is more conducive to further utilization for the Gt-GBE, thin and long starch molecule is transformed into short-clustered structure under the catalysis of Gt-GBE, and thus the slow digestibility of modified products is more obvious. Further, by changing the addition amount of Ro-GBE, modification time and the state of to-be-modified starch, the synergistic effect between the two branching enzyme is promoted, and the branching degree is improved, thus the SDS content and the RS content are further improved. 1Rhodothermus obamensiGeobacillus thermoglucosidans.. A method for preparing short-clustered dextrin , comprising: collaboratively treating to-be-modified starch by adopting one starch branching enzyme Ro-GBE from and the other starch branching enzyme Gt-GBE from2. The method according to claim 1 , comprising: adding the Ro-GBE to pretreat the to-be-modified starch; and then adding the Gt-GBE to continuously modify the pretreated starch.3. The method according to claim 2 , wherein in the step of firstly adding the Ro-GBE to pretreat the to-be-modified starch claim 2 , an addition amount of Ro-GBE is 25 to 40 U/g of dry-basis starch.4. The method according to claim 2 , in the step of then adding the Gt-GBE to continuously modify the pretreated starch claim 2 , an addition amount of Gt-GBE is 20 to 30 U/g of dry-basis starch.5. The method according to claim 1 , wherein the to-be-modified starch is in a gelatinized state; and in the gelatinized state ...

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Номер записи: 80
26-10-2017 дата публикации

SEPARATION SYSTEMS FOR REMOVING STARCH AND OTHER USABLE BY-PRODUCTS FROM PROCESSING WASTE WATER

Номер: US20170304774A1
Автор: Bell Jason, Benson Todd, Peters Joseph, PUGH MARC, VANDER HOFF MARK
Принадлежит:

The present invention provides for a method for separating starch from processing solutions containing starch containing plants or roots such as potatoes, sweet potatoes, wheat, corn, tapioca, yams, cassaya, sago, rice, pea, broad bean, horse bean, sorghum, konjac, rye, buckwheat and barley to provide commercially acceptable starch while reducing disposal of solid or liquid waste matter into landfills or water treatment facilities. 1. A separation method for separating water from starch milk , the method comprising the steps of:(a) providing starch milk liquid-type medium, wherein the liquid-type medium is a viscous liquid, non-viscous liquid, a suspension or an emulsion;(b) providing at least one cross-flow filtration cassette comprising:an array of sheet members of generally rectangular and generally planar shape with main top and bottom surfaces, wherein the sheet members include in sequence in said array a first retentate sheet, a first filter sheet, a permeate sheet, a second filter sheet, and a second retentate sheet, wherein the fatty acids and triglycerides, having a diameter larger than the filter sheet's pore size, are retained in the retentate flow, and at least a portion of the liquid medium with any permeate species diffuse through the filter sheets and enter the permeate sheet and permeate flow; anddirecting the starch milk liquid-type medium through the cross-flow cassette to separate water from the starch component.2. The separation method according to claim 1 , wherein the starch milk liquid-type medium is pretreated to remove any unwanted material or larger solids from the liquid medium before the separation process.3. The separation method according to claim 2 , wherein pretreating is conducted in a system selected from the group consisting of: a cross-flow filtration claim 2 , centrifuge claim 2 , vibrating screen claim 2 , mesh screening claim 2 , belt filter claim 2 , screw press and hydrocylcone.4. The separation method according to claim 1 , ...

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Номер записи: 81
25-10-2018 дата публикации

COOKED-RICE IMPROVER HAVING FLAVOR IMPROVING ACTION

Номер: US20180303142A1
Автор: Hagiwara Kenta, Takayama Yuhei, YOSHIDA Natsuko
Принадлежит:

This invention provides a cooked-rice improver having flavor sustaining and/or flavor enhancement effects of cooked rice. The improver is obtained by mixing low-decomposition starch having a predetermined molecular weight and dextrin having a predetermined DE value at a predetermined ratio. This invention provides a cooked-rice improver flavor sustaining and/or flavor enhancement actions on cooked rice, and cooked rice produced by using the same. The cooked-rice improver contains low-decomposition starch having the molecular weight of 500,000 to 5,000,000 and dextrin having a DE value greater than one and equal to or lower than fifty at a ratio of 1:9 to 9:1 in a mass ratio.

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Номер записи: 82
03-11-2016 дата публикации

13C LABELED STARCH/ALPHA LIMITED DEXTRINS DIGESTION BREATH TEST

Номер: US20160319044A1
Автор: Gilger Mark A., JR. Antone Robert, JR. Buford L., Nichols, Opekun
Принадлежит:

The present invention is directed to a composition and method for detecting intestinal deficiency. In particular, a C-α-limit dextrin that is specifically hydrolyzed by brush border intestinal enzymes is disclosed herein. The C-α-limit dextrin as disclosed herein may be used as a substrate in a bi-phasic breath test to detect intestinal glucoamylase deficiency and/or abnormal brush border intestinal enzyme activity. 2. The composition of claim 1 , wherein when m is 1 or more the ratio of m and n is between 1 to 58 and 1 to 3.3. The composition of claim 1 , wherein n is between 11 and 30 claim 1 , between 15 and 26 claim 1 , between 19 and 22 claim 1 , or n is about 20.4. (canceled)5. (canceled)6. (canceled)7. The composition of claim 1 , wherein m is between 1 and 5 claim 1 , between 1 and 3 claim 1 , m is 2 claim 1 , or m is 1.8. (canceled)9. (canceled)10. (canceled)11. The composition of claim 1 , wherein the sum of m and n is about 20 claim 1 , m is 1 and n is 19.13. The solution of claim 12 , wherein when m is 1 or more the ratio of m and n is between 1 to 58 and 1 to 3.14. The solution of claim 12 , wherein n is between 11 and 30 claim 12 , between 15 and 26 claim 12 , between 19 and 22 claim 12 , or n is about 20.15. (canceled)16. (canceled)17. (canceled)18. The solution of claim 12 , wherein m is between 1 and 5 claim 12 , between 1 and 3 claim 12 , m is 2 claim 12 , or m is 1.19. (canceled)20. (canceled)21. (canceled)22. The solution of claim 12 , wherein the sum of m and n is about 20 claim 12 , m is 1 and n is 19.23. A method for detecting intestinal enzyme deficiency in a subject comprising the steps of:{'sup': 13', '14, 'collecting a breath sample for measurement of baseline (natural enrichment) C or C labeled carbon dioxide for subsequent, timed comparisons (change in enrichments);'}{'sup': 13', '14', '13', '14', '13', '14, 'sub': 2', '2, 'administering to a subject a uniformly C or C labeled α-limit dextrin substrate (or other target substrate) with ...

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Номер записи: 83
03-10-2019 дата публикации

HYDROGENATED GLUCOSE POLYMER COMPOSITION CONTAINING DIETARY FIBRES

Номер: US20190300626A1
Автор: Boit Baptiste, Ibert Mathias
Принадлежит:

The invention relates to a hydrogenated glucose polymer composition having a total fibre content of more than 50% as determined by the AOAC 2001.03 method, and a dry weight reducing sugar content, SR, lower than 800 ppm. The invention also relates to a method for producing said composition. The invention is also directed to a food or pharmaceutical product comprising said composition. 1. A hydrogenated glucose polymer composition , comprising a total fiber content , determined according to the AOAC 2001.03 method , of greater than 50% and an amount of reducing sugars by dry weight RS of less than 800 ppm.2. The composition according to claim 1 , wherein the amount of reducing sugars thereof by dry weight ranges from 20 to 600 ppm claim 1 , preferably from 50 to 400 ppm.3. The composition according to claim 1 , wherein the glucose polymer is a glucose polymer containing nondigestible dietary fiber.4. The composition according to claim 3 , wherein the total fiber content thereof claim 3 , determined according to the AOAC 2001.03 method claim 3 , is greater than 60% claim 3 , preferably greater than 70% claim 3 , for example greater than 80%.5. The composition according to claim 1 , wherein claim 1 , relative to the dry weight of the composition claim 1 , the dry weight of polyols (DP1H+DP2H) claim 1 , resulting from the hydrogenation of the glucose claim 1 , of the maltose claim 1 , and of the isomers thereof claim 1 , is less than 30% claim 1 , advantageously less than 25% claim 1 , for example less than 15% claim 1 , especially less than 5% claim 1 , or even less than 2%.6. The composition according to claim 1 , wherein it has a Mw ranging from 1000 to 6000 g/mol claim 1 , advantageously from 1300 to 5000 g/mol claim 1 , for example ranging from 1000 to 3600 g/mol or from 3600 to 6000 g/mol.7. The composition according to claim 1 , wherein it has a Mw of greater than or equal to 2500 g/mol claim 1 , for example ranging from 2500 to 6000 g/mol.8. A process for ...

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Номер записи: 84
01-10-2020 дата публикации

Method of preparing a heat-modified starch

Номер: US20200308311A1
Автор: Claude Quettier, Solène BOCK, Vincent Wiatz
Принадлежит: Roquette Freres SA

The invention relates to a method of producing a heat-modified starch comprising the steps of: (i) preparing a starch milk containing between 30 and 40% by weight, preferably between 35 and 37% by weight, solid matter, (ii) adding a powdery alkaline agent such as to obtain a final conductivity of between 0.7 and 2.5 mS/cm, (iii) ensuring a contact time of between 0.5 and 5 hours, (iv) filtering and drying the starch milk, (v) and heating the dried starch to bring it to a temperature of more than 180° C. for a dwell time of between 8 and 50 minutes, preferably between 10 and 40 minutes, even more preferably between 12 and 35 minutes.

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Номер записи: 85
17-11-2016 дата публикации

PROCESS FOR PREPARING STABLE DISPERSIONS OF STARCH PARTICLES

Номер: US20160333525A1
Автор: Ervick, Hammond David E., Hong Liang, JR. Donald K., Matteucci Michal E., Ninness Brian J., Read Michael D., Welsch Gregory W., Young Timothy J.
Принадлежит: Dow Global Technologies LLC

In one or more embodiments, the present disclosure provides for a process for preparing a dispersion of starch particles in an aqueous liquid. In one or more embodiments, the process includes introducing a feed starch and the aqueous liquid into a rotor stator mixer, maintaining the feed starch and the aqueous liquid in the rotor stator mixer at a temperature ranging from a gelation temperature to less than a solubilization temperature, and shearing the feed starch into starch particles with the rotor stator mixer to form the dispersion of starch particles in the aqueous liquid. In one or more embodiments, the starch particles produced by this process have an average particle size diameter of no larger than 2 micrometers and the dispersion has 20 to 65 weight percent of the starch particles based on a total weight of the dispersion. 1. A starch particle having an average particle size diameter of no larger than 2 micrometers , wherein the starch particle does not include a cross-linker added during production of the starch particle.2. The starch particle of claim 1 , wherein the starch particle is in a dry powder form.3. The starch particle of claim 1 , wherein the starch particle is in an aqueous dispersion.4. The starch particle of claim 1 , wherein the starch particle includes a cross-liner added after the production of the starch particle.5. The starch particle of claim 1 , wherein the average particle size diameter of the starch particle is no larger than 1 micrometers.6. The starch particle of claim 1 , wherein the average particle size diameter of the starch particle is 10 to 200 nanometers.7. The starch particle of claim 1 , wherein the starch particle is formed from waxy corn. This application is a Continuation of U.S. application Ser. No. 14/090,127 filed Nov. 26, 2013 and published as U.S. Publication No. 2014/0083329 on Mar. 27, 2014, which is a continuation of U.S. application Ser. No. 13/153,854, filed Jun. 6, 2011, and issued as U.S. Pat. No. 8,637, ...

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Номер записи: 86
08-11-2018 дата публикации

LOW-VISCOSITY STARCH HYDROLYSATE WITH IMPROVED RETROGRADATION BEHAVIOUR

Номер: US20180319900A1
Автор: Ibert Mathias, Lanos PIERRE, Lecocq Aline
Принадлежит:

The invention relates to a starch hydrolysate having a Dextrose Equivalent DE of between 5 and 30 and a specific carbohydrate profile. In particular, the hydrolysate of the invention has improved retrogradation behaviour. The invention also relates to a method for the production of said starch hydrolysate. 1. A starch hydrolysate having a Dextrose Equivalent DE ranging from 5 to 30 and in which the DE , the dry weight content of saccharides having a degree of polymerization ranging from 10 to 20 (DP 10-20) and the dry weight content of saccharides having a degree of polymerization of 50 or more (DP 50+) are such that they meet the following inequations:{'br': None, 'i': DE+', 'DP', 'DE+, '−0.83×25≤% 50+≤−1.07×40;'}{'br': None, 'i': DE+', 'DP', 'DE+, '−0.83×27.5≤% 10-20≤−1.25×55.'}2. The starch hydrolysate as claimed in claim 1 , having:a DE ranging from 24 to 30;a dry weight content of DP 10-20 ranging from 10% to 18%;a dry weight content of DP 50+ ranging from 3% to 13%.3. The starch hydrolysate as claimed in claim 1 , having:a DE ranging from 20 to 24;a dry weight content of DP 10-20 ranging from 10% to 20%;a dry weight content of DP 50+ ranging from 6% to 18%.4. The starch hydrolysate as claimed in claim 1 , having:a DE ranging from 17 to 20;a dry weight content of DP 10-20 ranging from 12% to 25%;a dry weight content of DP 50+ ranging from 10% to 19%.5. The starch hydrolysate as claimed in claim 1 , having:a DE ranging from 15 to 17;a dry weight content of DP 10-20 ranging from 16% to 27%;a dry weight content of DP 50+ ranging from 13% to 22%.6. The starch hydrolysate as claimed in claim 1 , having:a DE ranging from 13 to 15;a dry weight content of DP 10-20 ranging from 17% to 30%;a dry weight content of DP 50+ ranging from 17% to 25%.7. The starch hydrolysate as claimed in claim 1 , having:a DE ranging from 10 to 13;a dry weight content of DP 10-20 ranging from 20% to 32%;a dry weight content of DP 50+ ranging from 18% to 28%.8. The hydrolysate as claimed in ...

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Номер записи: 87
08-10-2020 дата публикации

Thermally inhibited waxy cassava starch

Номер: US20200315228A1
Автор: Bee Tin Kor, Douglas Hanchett, Hanna Clune, John Garrison, Lynette Jernigan, Oyelayo Jegede, Suh Fang Thng, Tarak Shah
Принадлежит: Corn Products Development Inc USA, Ingredion Singapore Pte Ltd

This specification discloses thermally inhibited waxy cassava starches and edible compositions made therefrom. In one aspect edible compositions have improved creaminess compared to prior art starches, independent of starch usage level and the viscosity provided by the starch. In an embodiment the edible composition comprises between 0.1% and 35.0% by weight. In various embodiments the thermally inhibited waxy cassava starch has a peak viscosity of between about 100, and 2000 Brabender units or between 500 and 1500 Brabender Units.

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Номер записи: 88
15-11-2018 дата публикации

Compositions and methods for producing starch with novel functionality

Номер: US20180327767A1
Автор: Brad Ostrander, Chris Lane, Hongxin Jiang
Принадлежит: Corn Products Development Inc USA

This invention disclosure relates to novel maize starch. The starch can be made from the newly developed waxy sugary-2 double-mutant maize that has low activity of Granule Bound Starch Synthase I (GBSSI), which results in low amylose level. The starch from newly developed waxy sugary-2 double-mutant is freeze-thaw stable and has high viscosity. In comparison with the starch of the existing waxy sugary-2 double-mutant maize, the new waxy sugary-2 double-mutant maize starch showed, inter alia, improved pasting profile, starch granule integrity, larger starch granule size, and higher viscosity.

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Номер записи: 89
23-11-2017 дата публикации

METHOD FOR PREPARING DIGESTION-RESISTANT MALTODEXTRIN

Номер: US20170335020A1
Автор: Park Chong Jin, PARK Ji Won, Park Sung Won
Принадлежит:

Disclosed herein is a method of preparing digestion-resistant maltodextrin from roasted dextrin. The method includes introducing activated carbon to be reacted with roasted dextrin after saccharification of the roasted dextrin and before filtration of the roasted dextrin. 1. A method of preparing digestion-resistant maltodextrin from roasted dextrin , comprising:introducing activated carbon and reacting the activated carbon with roasted dextrin after saccharification of the roasted dextrin and before filtration of the roasted dextrin.2. The method of preparing digestion-resistant maltodextrin from roasted dextrin according to claim 1 , further comprising: liquefying the roasted dextrin before saccharification of the roasted dextrin.3. The method of preparing digestion-resistant maltodextrin from roasted dextrin according to claim 1 , wherein the activated carbon is introduced in an amount of 1 wt % to 20 wt % based on the weight of the saccharified roasted dextrin.4. The method of preparing digestion-resistant maltodextrin from roasted dextrin according to claim 1 , wherein reacting the activated carbon comprises stirring at 50° C. to 100° C. for 1 minute to 60 minutes.5. The method of preparing digestion-resistant maltodextrin from roasted dextrin according to claim 1 , wherein the filtration is performed by at least one of gravity filtration claim 1 , press filtration claim 1 , vacuum filtration claim 1 , centrifugal filtration claim 1 , and filter press filtration.6. The method of preparing digestion-resistant maltodextrin from roasted dextrin according to claim 5 , wherein the vacuum filtration is vacuum drum filtration.7. The method according to claim 1 , wherein a particle size of the activated carbon after reaction is 110% to 150% that of the activated carbon before reaction.8. A method of preparing digestion-resistant maltodextrin from roasted dextrin claim 1 , comprising:a) liquefying roasted dextrin;b) saccharifying the roasted dextrin;c) introducing ...

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Номер записи: 90
31-10-2019 дата публикации

HIGHLY STABLE AERATED OIL-IN-WATER EMULSION

Номер: US20190328025A1
Автор: DANN Orelia Elizabeth, Hart Andrew Richard, HESLER William Michael
Принадлежит: CSM Bakery Solutions Europe Holding B.V.

The invention relates to an oil-in-water (O/W) emulsions that can be aerated to produce foamed emulsions. More particularly, the present invention relates to an aeratable or aerated O/W emulsion comprising a continuous aqueous phase and a dispersed oil phase, said emulsion containing: —25-55 wt. % water; —4-50 wt. % oil; —3-12 wt. % of cyclodextrin selected from alpha-cyclodextrin, beta-cyclodextrin and combinations thereof; —20-60 wt. % of saccharides selected from monosaccharides, disaccharides, non-cyclic oligosaccharides, sugar alcohols and combinations thereof; —1-20 wt. % of polysaccharides; —0-30 wt. % of other edible ingredients; wherein the saccharides are contained in the emulsion in a concentration of at least 60% by weight of water and wherein the polysaccharides are contained in the emulsion in a concentration at least 2% by weight of water. The O/W emulsions of the present invention are capable of forming foamed emulsions with high firmness and excellent shape retaining properties. These foamed emulsions further offer the advantage that they exhibit excellent stability.

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Номер записи: 91
29-10-2020 дата публикации

FOOD PACKAGING FILMS CONTAINING NATURAL ANTIBACTERIAL COMPONENT

Номер: US20200337357A1
Автор: CUI Bo, Fang Yishan, Guo Li, Yu Bin, Yuan Chao, Zou Yiyuan
Принадлежит:

The invention relates to edible films, and more particularly to a method for preparing a food packaging film with antibacterial activity. By adding konjac glucomannan and glycerin in starch to obtain a composite film, the aggregation and rearrangement effect among molecules of amylose starch can be weakened, the defects such as high brittleness and low ductility of high-amylose corn starch can be improved, and, since the konjac glucomannan is rich in dietary fiber that is slowly digestible, a low-calorie edible packaging film can be produced by compounding. By adding the embedded product of perilla oil and cyclodextrin in the mixed dispersion of high-amylose corn starch and konjac glucomannan to prepare an active film, the film can have a smoother surface and more perfect and uniform structure, and also, the composite film can have a function of bacteria inhibition. 1. A method for preparing a food packaging film with antibacterial activity , comprising:sufficiently dissolving cyclodextrin in deionized water to prepare a cyclodextrin solution, and dissolving perilla oil in ethanol to obtain a perilla oil solution;mixing the cyclodextrin solution with the perilla oil solution, and magnetically stirring the reaction mixture under sealing and insulation to embed the perilla oil in the cyclodextrin to obtain an embedded product;filtering the embedded product to remove extra cyclodextrin, freezing and lyophilizing the filtrate, and sealing and storing the lyophilized product in a cool and dark place;dissolving a high-amylose corn starch in deionized water to obtain a starch dispersion, uniformly mixing the starch dispersion followed by stirring under heating to obtain a starch solution;processing the starch solution in an autoclave to gelatinize the high-amylose corn starch to obtain a starch paste;adding konjac glucomannan and glycerin to the starch paste, adding the lyophilized product obtained in step (3), and uniformly mixing the reaction mixture under magnetic ...

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Номер записи: 92
24-12-2015 дата публикации

THERMALLY INHIBITED STARCH AND STARCHY FLOURS

Номер: US20150368370A1
Автор: BRUNNER Karin, GRÜLL Dietmar, WASTYN Marnik Michel
Принадлежит: AGRANA STÄRKE GMBH

The present invention relates to thermally inhibited starch and starchy flours produced by heat treatment of native starch that is pre-dried where necessary to a dry matter content of more than or equal to 95% by weight, preferably 98% by weight, particularly preferably 99% by weight, wherein said starch, pre-dried where necessary, is heat treated in the presence of at least 0.1 percent by volume of oxygen at a product temperature in excess of 100° C. in a vibrating spiral conveyor. 110.-. (canceled)11. A method of producing a thermally inhibited starch or starchy flour comprising heat-treating a native starch in a spiral vibratory conveyor in the presence of at least 0.1% by volume oxygen at a product temperature in excess of 100° C. , wherein the starch has a dry matter content greater than or equal to 95% by weight and has been pre-dried , if necessary , to obtain the dry matter content.12. The method of claim 11 , wherein the starch has a dry matter content greater than or equal to 99% by weight and has been pre-dried claim 11 , if necessary claim 11 , to obtain the dry matter content.13. The method of claim 11 , wherein heat treatment is carried out in the presence of at least 0.5% by volume oxygen.14. The method of claim 11 , wherein heat treatment is carried out in the presence of atmospheric oxygen.15. The method of claim 11 , wherein heat-treating is carried out at a product temperature of between 150 and 200° C.16. The method of claim 15 , wherein heat-treating is carried out at a product temperature of between 155 and 175° C.17. The method of claim 11 , wherein the starch or starchy flour is further defined as having an amylose content of less than 5% by weight.18. The method of claim 17 , wherein the starch or starchy flour is further defined as having an amylose content of less than 2% by weight.19. The method of claim 17 , wherein the starch or starchy flour is further defined as an amylopectin-rich corn starch.20. A thermally inhibited starch or ...

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Номер записи: 93
29-12-2016 дата публикации

PHYSICALLY MODIFIED SAGO STARCH

Номер: US20160376381A1
Автор: Shah Tarak
Принадлежит: CORN PRODUCTS DEVELOPMENT, INC.

The present invention relates to physically modified sago starch which exhibits an increased onset of gelatinization temperature and controlled viscosity development, yet retains significant hot and cold viscosity, the process of making such starch, and the use thereof. Such starches are useful in a variety of products, particularly as viscosifiers. 1. A physically modified sago starch characterized by:a. substantially the same molecular weight as native sago starch;b. an onset of gelatinization temperature as measured by DSC in deionized water of at least 71° C.;c. a controlled viscosity development from 100-600 MVU of less than 15 MVU/second;d. a peak viscosity of at least 400 MVU; ande. a viscosity breakdown of less than 40% from peak viscosity.2. The physically modified sago starch of claim 1 , wherein the onset of gelatinization temperature is at least 75° C.3. The physically modified sago starch of claim 1 , wherein the onset of gelatinization temperature is at least 80° C.4. The physically modified sago starch of claim 1 , wherein controlled viscosity development from 100-600 MVU is less than 10 MVU/second.5. The physically modified sago starch of claim 4 , wherein controlled viscosity development from 100-600 MVU is less than 8 MVU/second.6. The physically modified sago starch of claim 4 , wherein controlled viscosity development from 100-600 MVU is less than 5 MVU/second.7. The physically modified saga starch of claim 1 , wherein the peak viscosity is at least 600 MVU.8. The physically modified sago starch of claim 7 , wherein the peak viscosity is at least 700 MVU.9. The physically modified sago starch of claim 1 , wherein the viscosity breakdown is less than 30%.10. The physically modified sago starch of claim 9 , wherein the viscosity breakdown is less than 20%.11. The physically modified sago starch of claim 10 , wherein the viscosity breakdown is less than 10%.12. The physically modified sago starch of claim 1 , further characterized by a controlled ...

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Номер записи: 94
28-12-2017 дата публикации

ORGANO-CATALYTIC BIOMASS DECONSTRUCTION

Номер: US20170369955A1
Автор: Cortright Randy D., Qiao Ming, Woods Elizabeth
Принадлежит:

The present invention provides processes for catalytic deconstruction of biomass using a solvent produced in a bioreforming reaction. 116.-. (canceled)17. A method of making chemicals and liquid fuels from biomass , the method comprising:{'sub': 2+', '1+', '2', '2+', '1-3, 'A. catalytically reacting water and a water-soluble CO oxygenated hydrocarbon in a liquid or vapor phase with Hin the presence of a deoxygenation catalyst at a deoxygenation temperature and deoxygenation pressure to produce a biomass processing solvent comprising a COhydrocarbon in a reaction stream;'}{'sub': '4+', 'B. catalytically reacting in the liquid or vapor phase a first portion of the biomass processing solvent in the presence of a condensation catalyst at a condensation temperature and condensation pressure to produce one or more C compounds;'}C. reacting a second portion of the biomass processing solvent with a solid biomass component, hydrogen and a deconstruction catalyst at a deconstruction temperature and a deconstruction pressure to produce a biomass hydrolysate comprising at least one member selected from the group consisting of a water-soluble lignocellulose derivative, a water-soluble cellulose derivative, a water-soluble hemicellulose derivative, a carbohydrate, a starch, a monosaccharide, a disaccharide, a polysaccharide, a sugar, a sugar alcohol, an alditol and a polyol; andD. recycling a portion of the biomass hydrolysate into the reactants of step A.18. The method of wherein the solid biomass component is selected from the group consisting of corn stover claim 17 , straw claim 17 , seed hulls claim 17 , sugarcane leavings claim 17 , bagasse claim 17 , nutshells claim 17 , cotton gin trash claim 17 , manure claim 17 , wood claim 17 , bark claim 17 , sawdust claim 17 , timber slash claim 17 , mill scrap claim 17 , recycled paper claim 17 , waste paper claim 17 , yard clippings claim 17 , poplars claim 17 , willows claim 17 , switch grass claim 17 , miscanthus claim 17 , ...

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Номер записи: 95
26-11-2020 дата публикации

Physically modified sago starch

Номер: US20200369788A1
Автор: Tarak Shah
Принадлежит: Corn Products Development Inc USA, Ingredion Inc

The present invention relates to physically modified sago starch which exhibits an increased onset of gelatinization temperature and controlled viscosity development, yet retains significant hot and cold viscosity, the process of making such starch, and the use thereof. Such starches are useful in a variety of products, particularly as viscosifiers.

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Номер записи: 96
10-12-2020 дата публикации

METHOD FOR PRODUCING RESISTANT PEA DEXTRIN

Номер: US20200385494A1
Автор: WESOLEK Gérald
Принадлежит:

The invention concerns a method for producing a resistant dextrin comprising: a) a step of dehydration and acidification of a pea starch in order to provide a dehydrated and acidified pea starch composition; b) a step of heat treatment of the starch composition provided in step a) in order to form a dextrinised starch; c) one or more steps of treating this dextrinised starch in order to form the resistant dextrin; d) a step of recovering this resistant dextrin. The invention also concerns a resistant pea dextrin having a fibre content according to standard AOAC 2001.03 of more than 60%, that can be obtained, in particular, according to the method of the invention, and the use of same in a food or pharmaceutical composition. 1. A process for manufacturing a resistant dextrin , comprising:a) a step of dehydrating and acidifying a pea starch to provide a dehydrated and acidified pea starch composition;b) a step of heat treatment of the starch composition provided in step a) to form a dextrinized starch;c) one or more steps of treating this dextrinized starch to form the resistant dextrin; andd) a step of recovering this resistant dextrin.2. The process as claimed in claim 1 , characterized in that at least one treatment step comprises a filtration and/or demineralization step.3. The process as claimed in claim 1 , characterized in that the water content in the starch composition during at least one part of step b) is less than or equal to 10% claim 1 , generally less than or equal to 6% claim 1 , for example less than or equal to 4% claim 1 , by mass relative to the total mass of the composition.4. The process as claimed in claim 1 , characterized in that the pea starch used in step a) comprises a total lipid content of less than 0.10% claim 1 , generally ranging from 0.01 to 0.08% claim 1 , for example from 0.02 to 0.05% claim 1 , in particular from 0.02 to 0.04% by dry mass relative to the dry mass of the starch.5. The process as claimed in claim 1 , characterized in ...

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Номер записи: 97
19-12-2019 дата публикации

Inhibited Waxy Starches and Methods of Using Them

Номер: US20190380370A1
Автор: Beltz Mark, Chen Xian, Howarth Leslie George, LIU WEICHANG, Whaley Judith K., Zhou Yuqing
Принадлежит:

The present disclosure relates to inhibited waxy starches and methods for using them. One aspect of the disclosure is an inhibited waxy starch based on maize, wheat, or tapioca having an amylopectin content in the range of 90-100%; and a sedimentation volume in the range of 10-50 mL/g; in which the amylopectin fraction of the inhibited waxy starch based on maize, wheat, or tapioca has no more than 48.5% medium-length branches having a chain length from 13-24 (measured by a valley-to-valley method as described herein), and the starch is not pregelatinized. Methods of using the starch materials in food products are also described. 1. An inhibited waxy starch based on maize , wheat , or tapioca havingan amylopectin content in the range of 90-100%; anda sedimentation volume in the range of 10-50 mL/g;wherein the amylopedin fraction of the inhibited waxy starch based on maize, wheat, or tapioca has no more than 48.5% medium-length branches having a chain length from 13-24 as measured by the valley-to-valley method, andwherein the starch is not pregelatinized.2. The inhibited waxy starch based on maize claim 1 , wheat or tapioca according to claim 1 , wherein the amylopectin fraction of the inhibited waxy starch based on maize claim 1 , wheat claim 1 , or tapioca has no more than 48.0% medium-length branches having a chain length from 13-24 as measured by the valley-to-valley method.3. The inhibited waxy starch based on maize claim 1 , wheat or tapioca according to claim 1 , wherein the amylopectin fraction of the inhibited waxy starch based on maize claim 1 , wheat claim 1 , or tapioca has 46.0%-48.5% claim 1 , 46.5%-48.5% claim 1 , 47.0%-48.5% claim 1 , 46.0%-48.0% claim 1 , 46.5%-48.0% or 47.0%-48.0% medium-length branches having a chain length from 13-24 as measured by the valley-to-valley method.4. The inhibited waxy starch based on maize claim 1 , wheat or tapioca according to any of - claim 1 , wherein the amylopectin fraction of the inhibited waxy starch based on ...

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Номер записи: 98
12-12-1995 дата публикации

Starch hydrolysates as sequesterers

Номер: US5474718A
Автор: James E. Eastman
Принадлежит: Individual

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 composition which act as sequesterers are in the form of single helical inclusion complexes with starch molecules having a D.P. of about 10 to 200 and a weight-average D.P. of about 10 to 50 as the host molecule holding one or more guest molecules within their internal cavities. These hydrolysates are prepared by first converting amylopectin molecules from the double helix form to the single helix form and then by cleaving chain segments from the molecules.

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Номер записи: 99
28-04-1994 дата публикации

Method of extruding starch under low moisture conditions using feed starch having coarse particle size

Номер: AU648704B2
Автор: David E Lueck, Norman L. Lacourse, Paul A. Altieri
Принадлежит: National Starch and Chemical Investment Holding Corp

A method of extruding starch at a low total moisture content wherein the inlet feed comprises starch having a selected coarse particle size distribution.

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Номер записи: 100