Abstract

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.

IPC Classes  ?

• C08B 30/12 - Degraded or non-chemically modified starchBleaching of starch
• A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers
• A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
• A23K 20/163 - SugarsPolysaccharides

Abstract

A sweetener composition or syrup contains on a dry solids basis 25-30% allulose, 5- 30% glucose, 40-60% fructose, and 0.0-10% other carbohydrates such that the total of allulose, glucose, fructose and other carbohydrates is 100%. The sweetener syrups can be used in food and beverage products. The sweetener compositions or syrups can be used as a 1:1 replacement for high-fructose corn syrup or sucrose in a food or beverage recipe or formulation.

IPC Classes  ?

• A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
• A23L 2/60 - Sweeteners
• A21D 2/18 - Carbohydrates
• A23C 9/13 - Fermented milk preparationsTreatment using microorganisms or enzymes using additives
• A23C 9/156 - Flavoured milk preparations
• A23G 1/40 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
• A23G 3/42 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
• A23G 3/38 - Sucrose-free products
• A23G 4/10 - Chewing gum characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
• A23G 9/34 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition characterised by carbohydrates used, e.g. polysaccharides

Goods & Services

Starch for industrial purposes; starch syrup for industrial purposes; corn starch for industrial purposes; carbohydrates used as an ingredient in the manufacture of food, beverages, food supplements, and nutraceuticals; protein for industrial use; proteins for use in manufacture; proteins for use in the manufacture of food products, beverages, and food supplements; emulsifiers for use in the manufacture of foods and beverages; chemical products for stabilizing foodstuffs and beverages; produce stabilizer used for preserving foods; chemical thickeners for the use in the manufacture of foods; chemical additives for use as texturants in the manufacture of foods and beverages; chemical additives for use as binding agents in foodstuffs and beverages; chemical additives for use as gelling agents in foodstuffs and beverages; locust bean flour for industrial purposes; chemical additives for use in the manufacture of food and beverages; chemical additives for use in the manufacture of food and beverages, namely, acidulants; chemical additives for use in the manufacture of food, namely, food flavorings; chemical preparations for preserving foodstuffs; chemical additives for use in the manufacture of pharmaceuticals; chemical additives for use in the manufacture of pharmaceuticals, namely acidulants; citric acid; malic acid; fumaric acid; chemical food sweeteners; artificial sweeteners; low-calorie chemical food sweeteners; sugar-free artificial sweetener for beverages; starch for use in the manufacture of adhesives, paper, packaging, textiles, cosmetics, personal care, and building products, and oil drilling equipment; chemicals used in the manufacture of adhesives; chemicals used in the manufacture of paper; chemicals used in the manufacture of packaging; chemicals used in the manufacture of fabric or textiles; chemical additives for use in the manufacture of cosmetics; chemicals used in the manufacture of personal care products; chemicals used in the manufacture of oil drilling equipment; chemicals used in oil drilling; ethanol not used as fuel. Ethanol fuels. Anti-diabetic preparations; artificial sweeteners for anti-diabetic purposes; artificial sweeteners for medical purposes; dietetic sugar substitutes for medical use; dietetic foods adapted for medical use; dietetic starch adapted for medical use; protein dietary supplements; protein supplements; dietary fiber for treating constipation; dietary fiber to aid digestion; dietary fiber for use as an ingredient in the manufacture of dietary supplements; soluble fiber for treating constipation; soluble fiber to aid digestion; soluble fiber for use as an ingredient in the manufacture of dietary supplements; nutritional food additives for medical purposes in the nature of proteins, fiber, sweeteners, sugar substitutes, and starch; dietary fiber for food; dietary fiber for use in manufacturing food. Starch for food; corn starch flour; corn starch for culinary purposes; starch for use in manufacturing food; tapioca starch for food; potato starch for food; processed cereals for food for human consumption; processed cereals; natural sweetener; fructose for food; fructose syrup for food; glucose for culinary purposes; corn syrup; salt. Animal feed; animal feed made in whole or significant part of corn. Non-alcoholic water-based beverages; non-alcoholic carbonated beverages; syrups for making beverages; powders used in the preparation of non-alcoholic beverages; syrups for beverages; concentrates, syrups or powders used in the preparation of soft drinks; powders for making soft drinks; concentrates, syrups or powders used in the preparation of non-alcoholic beverages; powders for making non-alcoholic beverages. Flour milling; mill working; wet corn milling; custom manufacture of food and beverages; custom manufacture of food and beverage additives; custom manufacture of food and beverage ingredients; custom manufacture of chemicals for food and beverages; custom manufacture of ethanol; custom manufacture of dietetic and medical supplements; custom manufacture of food additives for medical purposes; custom manufacture of animal feed; custom manufacture of concentrates, syrups, and powders for making beverages; custom manufacture of starch, starch syrup, corn starch, carbohydrates, proteins, emulsifiers, food and beverage stabilizers, food and beverage thickeners, food and beverage texturants, food and beverage binding agents, food and beverage gelling agents, locust bean flour, chemical additives for food and beverages, acidulants, food flavorings, food preservation agents, chemical additives for pharmaceuticals, citric acid, malic acid, fumaric acid, food sweeteners, artificial sweeteners; custom manufacture of chemicals used in the manufacture of adhesives, chemicals used in the manufacture of paper, chemicals used in the manufacture of packaging, chemicals used in the manufacture of fabric or textiles, chemical additives for use in the manufacture of cosmetics, chemicals used in the manufacture of personal care products, chemicals used in the manufacture of oil drilling equipment, chemicals used in oil drilling, ethanol not used as fuel, ethanol fuels; custom manufacture of anti-diabetic preparations, sugar substitutes, dietetic foods adapted for medical use, dietetic starch adapted for medical use, dietary fiber, soluble fiber for treating constipation, nutritional food additives for medical purposes, corn starch flour, tapioca starch, potato starch, processed cereals, natural sweeteners, fructose, fructose syrup, glucose, corn syrup, salt, animal feed; custom manufacture of non-alcoholic beverages, syrups for making beverages, powders for making beverages, and concentrates for making beverages; consultation relating to the custom manufacture of food; information, advice and consultancy services relating to all the aforesaid services. Scientific research; research in the field of food and beverages; research in the field of food products, beverages and food and beverage ingredients; technical consultancy in relation to technical research in the field of food and beverages; product research and development services for others in the fields of food products; technical consultancy in relation to the technical research in the field of food and beverages; technical consultation in the field of food and beverage technology; analysis of foods and beverage analysis; materials testing and analyzing; research in the field of industrial processes; research and development of new products for others; product development in the field of food and beverages; quality control for others; providing information in the field of product development of food and beverages; technical advisory services in the field of food and beverages; engineering services in the field of food and beverages; product development consultation in the field of food and beverages; providing information in the field of hygiene and quality control for food and beverages; technical advisory services in the field of hygiene and quality control for food and beverages; consulting in the field of hygiene and quality control of food and beverages; product research information in the field of selecting ingredients for food and beverages; technical advisory services in the field of selecting ingredients for food and beverages; product development consultation in the field of selecting ingredients for food and beverages; information, advice and consultancy services relating to all the aforesaid services. Consultancy on regulations concerning food and beverages; reviewing standards and practices to assure compliance with food and beverage laws and regulations; information, advice and consultancy services relating to all the aforesaid services.

Goods & Services

Starch for industrial purposes; starch syrup for industrial purposes; corn starch for industrial purposes; carbohydrates used as an ingredient in the manufacture of food, beverages, food supplements, and nutraceuticals; protein for industrial use; proteins for use in manufacture; proteins for use in the manufacture of food products, beverages, and food supplements; emulsifiers for use in the manufacture of foods and beverages; chemical products for stabilizing foodstuffs and beverages; produce stabilizer used for preserving foods; chemical thickeners for the use in the manufacture of foods; chemical additives for use as texturants in the manufacture of foods and beverages; chemical additives for use as binding agents in foodstuffs and beverages; chemical additives for use as gelling agents in foodstuffs and beverages; locust bean flour for industrial purposes; chemical additives for use in the manufacture of food and beverages; chemical additives for use in the manufacture of food and beverages, namely, acidulants; chemical additives for use in the manufacture of food, namely, food flavorings; chemical preparations for preserving foodstuffs; chemical additives for use in the manufacture of pharmaceuticals; chemical additives for use in the manufacture of pharmaceuticals, namely acidulants; citric acid; malic acid; fumaric acid; chemical food sweeteners; artificial sweeteners; low-calorie chemical food sweeteners; sugar-free artificial sweetener for beverages; starch for use in the manufacture of adhesives, paper, packaging, textiles, cosmetics, personal care, and building products, and oil drilling equipment; chemicals used in the manufacture of adhesives; chemicals used in the manufacture of paper; chemicals used in the manufacture of packaging; chemicals used in the manufacture of fabric or textiles; chemical additives for use in the manufacture of cosmetics; chemicals used in the manufacture of personal care products; chemicals used in the manufacture of oil drilling equipment; chemicals used in oil drilling; ethanol not used as fuel. Ethanol fuels. Anti-diabetic preparations; artificial sweeteners for anti-diabetic purposes; artificial sweeteners for medical purposes; dietetic sugar substitutes for medical use; dietetic foods adapted for medical use; dietetic starch adapted for medical use; protein dietary supplements; protein supplements; dietary fiber for treating constipation; dietary fiber to aid digestion; dietary fiber for use as an ingredient in the manufacture of dietary supplements; soluble fiber for treating constipation; soluble fiber to aid digestion; soluble fiber for use as an ingredient in the manufacture of dietary supplements; dietary fiber for food; dietary fiber for use in manufacturing food; nutritional food additives for medical purposes in the nature of proteins, fiber, sweeteners, sugar substitutes, and starch. Starch for food; corn starch flour; corn starch for culinary purposes; starch for use in manufacturing food; tapioca starch for food; potato starch for food; processed cereals for food for human consumption; processed cereals; natural sweetener; fructose for food; fructose syrup for food; glucose for culinary purposes; corn syrup; salt. Animal feed; animal feed made in whole or significant part of corn. Non-alcoholic water-based beverages; non-alcoholic carbonated beverages; syrups for making beverages; powders used in the preparation of non-alcoholic beverages; syrups for beverages; concentrates, syrups or powders used in the preparation of soft drinks; powders for making soft drinks; concentrates, syrups or powders used in the preparation of non-alcoholic beverages; powders for making non-alcoholic beverages. Flour milling; mill working; wet corn milling; custom manufacture of food and beverages; custom manufacture of food and beverage additives; custom manufacture of food and beverage ingredients; custom manufacture of chemicals for food and beverages; custom manufacture of ethanol; custom manufacture of dietetic and medical supplements; custom manufacture of food additives for medical purposes; custom manufacture of animal feed; custom manufacture of concentrates, syrups, and powders for making beverages; custom manufacture of starch, starch syrup, corn starch, carbohydrates, proteins, emulsifiers, food and beverage stabilizers, food and beverage thickeners, food and beverage texturants, food and beverage binding agents, food and beverage gelling agents, locust bean flour, chemical additives for food and beverages, acidulants, food flavorings, food preservation agents, chemical additives for pharmaceuticals, citric acid, malic acid, fumaric acid, food sweeteners, artificial sweeteners; custom manufacture of chemicals used in the manufacture of adhesives, chemicals used in the manufacture of paper, chemicals used in the manufacture of packaging, chemicals used in the manufacture of fabric or textiles, chemical additives for use in the manufacture of cosmetics, chemicals used in the manufacture of personal care products, chemicals used in the manufacture of oil drilling equipment, chemicals used in oil drilling, ethanol not used as fuel, ethanol fuels; custom manufacture of anti-diabetic preparations, sugar substitutes, dietetic foods adapted for medical use, dietetic starch adapted for medical use, dietary fiber, soluble fiber for treating constipation, nutritional food additives for medical purposes, corn starch flour, tapioca starch, potato starch, processed cereals, natural sweeteners, fructose, fructose syrup, glucose, corn syrup, salt, animal feed; custom manufacture of non-alcoholic beverages, syrups for making beverages, powders for making beverages, and concentrates for making beverages; consultation relating to the custom manufacture of food; information, advice and consultancy services relating to all the aforesaid services. Scientific research; research in the field of food and beverages; research in the field of food products, beverages and food and beverage ingredients; technical consultancy in relation to technical research in the field of food and beverages; product research and development services for others in the fields of food products; technical consultancy in relation to the technical research in the field of food and beverages; consultation in the field of food and beverage technology; analysis of foods and beverage analysis; materials testing and analyzing; research in the field of industrial processes; research and development of new products for others; product development in the field of food and beverages; quality control for others; providing information in the field of product development of food and beverages; technical advisory services in the field of food and beverages; engineering services in the field of food and beverages; product development consultation in the field of food and beverages; providing information in the field of hygiene and quality control for food and beverages; technical advisory services in the field of hygiene and quality control for food and beverages; consulting in the field of hygiene and quality control of food and beverages; product research information in the field of selecting ingredients for food and beverages; technical advisory services in the field of selecting ingredients for food and beverages; product development consultation in the field of selecting ingredients for food and beverages; information, advice and consultancy services relating to all the aforesaid services. Consultancy on regulations concerning food and beverages; reviewing standards and practices to assure compliance with food and beverage laws and regulations; information, advice and consultancy services relating to all the aforesaid services.

Goods & Services

Starch for industrial purposes; starch syrup for industrial purposes; corn starch for industrial purposes; carbohydrates used as an ingredient in the manufacture of food, beverages, food supplements, and nutraceuticals; protein for industrial use; proteins for use in manufacture; proteins for use in the manufacture of food products, beverages, and food supplements; emulsifiers for use in the manufacture of foods and beverages; chemical products for stabilizing foodstuffs and beverages; produce stabilizer used for preserving foods; chemical thickeners for the use in the manufacture of foods; chemical additives for use as texturants in the manufacture of foods and beverages; chemical additives for use as binding agents in foodstuffs and beverages; chemical additives for use as gelling agents in foodstuffs and beverages; locust bean flour for industrial purposes; chemical additives for use in the manufacture of food and beverages; chemical additives for use in the manufacture of food and beverages, namely, acidulants; chemical additives for use in the manufacture of food, namely, food flavorings; chemical preparations for preserving foodstuffs; chemical additives for use in the manufacture of pharmaceuticals; chemical additives for use in the manufacture of pharmaceuticals, namely acidulants; citric acid; malic acid; fumaric acid; chemical food sweeteners; artificial sweeteners; low-calorie chemical food sweeteners; sugar-free artificial sweetener for beverages; starch for use in the manufacture of adhesives, paper, packaging, textiles, cosmetics, personal care, and building products, and oil drilling equipment; chemicals used in the manufacture of adhesives; chemicals used in the manufacture of paper; chemicals used in the manufacture of packaging; chemicals used in the manufacture of fabric or textiles; chemical additives for use in the manufacture of cosmetics; chemicals used in the manufacture of personal care products; chemicals used in the manufacture of oil drilling equipment; chemicals used in oil drilling; ethanol not used as fuel. Ethanol fuels. Anti-diabetic preparations; artificial sweeteners for anti-diabetic purposes; artificial sweeteners for medical purposes; dietetic sugar substitutes for medical use; dietetic foods adapted for medical use; dietetic starch adapted for medical use; protein dietary supplements; protein supplements; dietary fiber for treating constipation; dietary fiber to aid digestion; dietary fiber for use as an ingredient in the manufacture of dietary supplements; soluble fiber for treating constipation; soluble fiber to aid digestion; soluble fiber for use as an ingredient in the manufacture of dietary supplements; dietary fiber for food; dietary fiber for use in manufacturing food; nutritional food additives for medical purposes in the nature of proteins, fiber, sweeteners, sugar substitutes, and starch. Starch for food; corn starch flour; corn starch for culinary purposes; starch for use in manufacturing food; tapioca starch for food; potato starch for food; processed cereals for food for human consumption; processed cereals; natural sweetener; fructose for food; fructose syrup for food; glucose for culinary purposes; corn syrup; salt. Animal feed; animal feed made in whole or significant part of corn. Non-alcoholic water-based beverages; non-alcoholic carbonated beverages; syrups for making beverages; powders used in the preparation of non-alcoholic beverages; syrups for beverages; concentrates, syrups or powders used in the preparation of soft drinks; powders for making soft drinks; concentrates, syrups or powders used in the preparation of non-alcoholic beverages; powders for making non-alcoholic beverages. Flour milling; mill working; wet corn milling; custom manufacture of food and beverages; custom manufacture of food and beverage additives; custom manufacture of food and beverage ingredients; custom manufacture of chemicals for food and beverages; custom manufacture of ethanol; custom manufacture of dietetic and medical supplements; custom manufacture of food additives for medical purposes; custom manufacture of animal feed; custom manufacture of concentrates, syrups, and powders for making beverages; custom manufacture of starch, starch syrup, corn starch, carbohydrates, proteins, emulsifiers, food and beverage stabilizers, food and beverage thickeners, food and beverage texturants, food and beverage binding agents, food and beverage gelling agents, locust bean flour, chemical additives for food and beverages, acidulants, food flavorings, food preservation agents, chemical additives for pharmaceuticals, citric acid, malic acid, fumaric acid, food sweeteners, artificial sweeteners; custom manufacture of chemicals used in the manufacture of adhesives, chemicals used in the manufacture of paper, chemicals used in the manufacture of packaging, chemicals used in the manufacture of fabric or textiles, chemical additives for use in the manufacture of cosmetics, chemicals used in the manufacture of personal care products, chemicals used in the manufacture of oil drilling equipment, chemicals used in oil drilling, ethanol not used as fuel, ethanol fuels; custom manufacture of anti-diabetic preparations, sugar substitutes, dietetic foods adapted for medical use, dietetic starch adapted for medical use, dietary fiber, soluble fiber for treating constipation, nutritional food additives for medical purposes, corn starch flour, tapioca starch, potato starch, processed cereals, natural sweeteners, fructose, fructose syrup, glucose, corn syrup, salt, animal feed; custom manufacture of non-alcoholic beverages, syrups for making beverages, powders for making beverages, and concentrates for making beverages; consultation relating to the custom manufacture of food; information, advice and consultancy services relating to all the aforesaid services. Scientific research; research in the field of food and beverages; research in the field of food products, beverages and food and beverage ingredients; technical consultancy in relation to technical research in the field of food and beverages; product research and development services for others in the fields of food products; technical consultancy in relation to the technical research in the field of food and beverages; consultation in the field of food and beverage technology; analysis of foods and beverage analysis; materials testing and analyzing; research in the field of industrial processes; research and development of new products for others; product development in the field of food and beverages; quality control for others; providing information in the field of product development of food and beverages; technical advisory services in the field of food and beverages; engineering services in the field of food and beverages; product development consultation in the field of food and beverages; providing information in the field of hygiene and quality control for food and beverages; technical advisory services in the field of hygiene and quality control for food and beverages; consulting in the field of hygiene and quality control of food and beverages; product research information in the field of selecting ingredients for food and beverages; technical advisory services in the field of selecting ingredients for food and beverages; product development consultation in the field of selecting ingredients for food and beverages; information, advice and consultancy services relating to all the aforesaid services. Consultancy on regulations concerning food and beverages; reviewing standards and practices to assure compliance with food and beverage laws and regulations; information, advice and consultancy services relating to all the aforesaid services.

Goods & Services

Starch for industrial purposes; starch syrup for industrial purposes; corn starch for industrial purposes; carbohydrates used as an ingredient in the manufacture of food, beverages, food supplements, and nutraceuticals; protein for industrial use; proteins for use in manufacture; proteins for use in the manufacture of food products, beverages, and food supplements; emulsifiers for use in the manufacture of foods and beverages; chemical products for stabilizing foodstuffs and beverages; produce stabilizer used for preserving foods; chemical thickeners for the use in the manufacture of foods; chemical additives for use as texturants in the manufacture of foods and beverages; chemical additives for use as binding agents in foodstuffs and beverages; chemical additives for use as gelling agents in foodstuffs and beverages; locust bean flour for industrial purposes; chemical additives for use in the manufacture of food and beverages; chemical additives for use in the manufacture of food and beverages, namely, acidulants; chemical additives for use in the manufacture of food, namely, food flavorings; chemical preparations for preserving foodstuffs; chemical additives for use in the manufacture of pharmaceuticals; chemical additives for use in the manufacture of pharmaceuticals, namely acidulants; citric acid; malic acid; fumaric acid; chemical food sweeteners; artificial sweeteners; low-calorie chemical food sweeteners; sugar-free artificial sweetener for beverages; starch for use in the manufacture of adhesives, paper, packaging, textiles, cosmetics, personal care, and building products, and oil drilling equipment; chemicals used in the manufacture of adhesives; chemicals used in the manufacture of paper; chemicals used in the manufacture of packaging; chemicals used in the manufacture of fabric or textiles; chemical additives for use in the manufacture of cosmetics; chemicals used in the manufacture of personal care products; chemicals used in the manufacture of oil drilling equipment; chemicals used in oil drilling; ethanol not used as fuel. Ethanol fuels. Anti-diabetic preparations; artificial sweeteners for anti-diabetic purposes; artificial sweeteners for medical purposes; dietetic sugar substitutes for medical use; dietetic foods adapted for medical use; dietetic starch adapted for medical use; protein dietary supplements; protein supplements; dietary fiber for treating constipation; dietary fiber to aid digestion; dietary fiber for use as an ingredient in the manufacture of dietary supplements; soluble fiber for treating constipation; soluble fiber to aid digestion; soluble fiber for use as an ingredient in the manufacture of dietary supplements; dietary fiber for food; dietary fiber for use in manufacturing food; nutritional food additives for medical purposes in the nature of proteins, fiber, sweeteners, sugar substitutes, and starch. Starch for food; corn starch flour; corn starch for culinary purposes; starch for use in manufacturing food; tapioca starch for food; potato starch for food; processed cereals for food for human consumption; processed cereals; natural sweetener; fructose for food; fructose syrup for food; glucose for culinary purposes; corn syrup; salt. Animal feed; animal feed made in whole or significant part of corn. Non-alcoholic water-based beverages; non-alcoholic carbonated beverages; syrups for making beverages; powders used in the preparation of non-alcoholic beverages; syrups for beverages; concentrates, syrups or powders used in the preparation of soft drinks; powders for making soft drinks; concentrates, syrups or powders used in the preparation of non-alcoholic beverages; powders for making non-alcoholic beverages. Flour milling; mill working; wet corn milling; custom manufacture of food and beverages; custom manufacture of food and beverage additives; custom manufacture of food and beverage ingredients; custom manufacture of chemicals for food and beverages; custom manufacture of ethanol; custom manufacture of dietetic and medical supplements; custom manufacture of food additives for medical purposes; custom manufacture of animal feed; custom manufacture of concentrates, syrups, and powders for making beverages; custom manufacture of starch, starch syrup, corn starch, carbohydrates, proteins, emulsifiers, food and beverage stabilizers, food and beverage thickeners, food and beverage texturants, food and beverage binding agents, food and beverage gelling agents, locust bean flour, chemical additives for food and beverages, acidulants, food flavorings, food preservation agents, chemical additives for pharmaceuticals, citric acid, malic acid, fumaric acid, food sweeteners, artificial sweeteners; custom manufacture of chemicals used in the manufacture of adhesives, chemicals used in the manufacture of paper, chemicals used in the manufacture of packaging, chemicals used in the manufacture of fabric or textiles, chemical additives for use in the manufacture of cosmetics, chemicals used in the manufacture of personal care products, chemicals used in the manufacture of oil drilling equipment, chemicals used in oil drilling, ethanol not used as fuel, ethanol fuels; custom manufacture of anti-diabetic preparations, sugar substitutes, dietetic foods adapted for medical use, dietetic starch adapted for medical use, dietary fiber, soluble fiber for treating constipation, nutritional food additives for medical purposes, corn starch flour, tapioca starch, potato starch, processed cereals, natural sweeteners, fructose, fructose syrup, glucose, corn syrup, salt, animal feed; custom manufacture of non-alcoholic beverages, syrups for making beverages, powders for making beverages, and concentrates for making beverages; consultation relating to the custom manufacture of food; information, advice and consultancy services relating to all the aforesaid services. Scientific research; research in the field of food and beverages; research in the field of food products, beverages and food and beverage ingredients; technical consultancy in relation to technical research in the field of food and beverages; product research and development services for others in the fields of food products; technical consultancy in relation to the technical research in the field of food and beverages; consultation in the field of food and beverage technology; analysis of foods and beverage analysis; materials testing and analyzing; research in the field of industrial processes; research and development of new products for others; product development in the field of food and beverages; quality control for others; providing information in the field of product development of food and beverages; technical advisory services in the field of food and beverages; engineering services in the field of food and beverages; product development consultation in the field of food and beverages; providing information in the field of hygiene and quality control for food and beverages; technical advisory services in the field of hygiene and quality control for food and beverages; consulting in the field of hygiene and quality control of food and beverages; product research information in the field of selecting ingredients for food and beverages; technical advisory services in the field of selecting ingredients for food and beverages; product development consultation in the field of selecting ingredients for food and beverages; information, advice and consultancy services relating to all the aforesaid services. Consultancy on regulations concerning food and beverages; reviewing standards and practices to assure compliance with food and beverage laws and regulations; information, advice and consultancy services relating to all the aforesaid services.

Abstract

The present disclosure relates to inhibited porous granular starches having desirably high porosity. One aspect thereof is a method for making an inhibited porous granular starch product, that includes hydrolyzing a granular starch feed to a degree of hydrolysis of 20-75% using one or more enzymes including one or more of a glucoamylase and an alpha-amylase; wherein the inhibited porous granular starch product has a porosity of 10%~50% as measured by change in water uptake as compared to the granular starch feed and a sedimentation volume in the range of 20 mL/g to SO mL/g. Another aspect of the disclosure is inhibited porous granular starch product having a water uptake of at least 1.0 g water/g starch and a sedimentation volume in the range of 20-80 mL/g. inhibited porous granular starches can be advantaged over conventional starches in that they can have increased viscosity at lower mass loadings.

IPC Classes  ?

• C08B 30/12 - Degraded or non-chemically modified starchBleaching of starch
• C08L 3/02 - StarchDegradation products thereof, e.g. dextrin
• A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers
• A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin

Abstract

The present disclosure provides soluble dietary fibers, food and beverage products including them, and methods for making and using them. In one aspect, the disclosure provides soluble dietary fiber having a fiber content of at least 97% as measured by AOAC 2001.03 and a DP1+DP2 content of no more than 3 wt% (e.g., no more than 2 wt%) on a dry solids basis. The soluble dietary fiber can be useful in variety of food and beverage applications including fermented foods and beverages like beer and sake, as well as foods and beverages useful in keto diets.

IPC Classes  ?

• A23L 2/52 - Adding ingredients
• A23L 33/21 - Addition of substantially indigestible substances, e.g. dietary fibres
• C08B 37/00 - Preparation of polysaccharides not provided for in groups Derivatives thereof
• C12C 12/02 - Beer with low calorie content
• C12G 3/05 - Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
• C12P 19/00 - Preparation of compounds containing saccharide radicals
• C12P 19/04 - Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
• C12C 5/02 - Additives for beer

Abstract

The present disclosure relates generally to a soluble dietary fiber, and related methods and products. The soluble dietary fiber possesses enhanced properties relative to conventional soluble dietary fibers, including a small median particle size and narrow particle size distribution.

IPC Classes  ?

• A23L 33/21 - Addition of substantially indigestible substances, e.g. dietary fibres

Abstract

The present 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 15 mL/g to 45 mL/g, the pregelatinized starch comprising starch granules, wherein at least 50% of the starch granules swell but do not substantially fragment when processed in 95° C. water, the pregelatinized starch being in a substantially planar form. In another aspect, the disclosure provides a pregelatinized, drum-dried starch having no more than 15 wt % solubles and a sedimentation volume in the range of 15 mL/g to 45 mL/g, the pregelatinized starch comprising starch granules, wherein at least 50% of the starch granules swell but do not substantially fragment when processed in 95° C. water.

IPC Classes  ?

• C08B 30/14 - Cold water dispersible or pregelatinised starch
• C08B 31/00 - Preparation of chemical derivatives of starch
• A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers
• A23L 27/60 - Salad dressingsMayonnaiseKetchup

Abstract

The present disclosure provides flavor altering and/or sweetness enhancing compositions, methods, and food and beverage products using a soluble oligomeric component selected from soluble dietary fiber and polydextrose to alter flavor and/or enhance sweetness.

IPC Classes  ?

• A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
• A23L 33/26 - Polyol polyesters, e.g. sucrose polyestersSynthetic sugar polymers, e.g. polydextrose
• A23C 9/13 - Fermented milk preparationsTreatment using microorganisms or enzymes using additives
• A23C 9/137 - Thickening substances
• A23L 2/52 - Adding ingredients
• A23L 2/56 - Flavouring or bittering agents
• A23L 2/60 - Sweeteners
• A23L 2/68 - Acidifying substances

Abstract

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.

IPC Classes  ?

• C08B 30/12 - Degraded or non-chemically modified starchBleaching of starch
• A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers
• C08B 30/14 - Cold water dispersible or pregelatinised starch
• C12P 19/14 - Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase, e.g. by alpha-amylase

Abstract

Provided herein is a liquid concentrate composition comprising steviol glycosides, a stabiliser comprising xanthan and/or iota-carrageenan, and water. The steviol glycosides include rebaudioside M in an amount of about 800 ppm or more by total weight of the liquid concentrate composition. The pH of the liquid concentrate composition is less than about 7. Also provided herein is a method of providing a food product, a food product obtainable from the method, and a method of providing a liquid concentrate composition.

IPC Classes  ?

• A23L 2/385 - Concentrates of non-alcoholic beverages
• A23L 2/60 - Sweeteners
• A23L 27/30 - Artificial sweetening agents

Abstract

The present disclosure relates to low-color waxy tapioca starches and methods for making and using them. A method for preventing color formation in a waxy tapioca starch, the method comprising providing a waxy tapioca starch, and contacting the waxy tapioca starch with an aqueous decolorizing liquid, the aqueous decolorizing liquid being selected from the group consisting of an aqueous alkaline liquid, and an aqueous surfactant liquid; and substantially removing the aqueous decolorizing liquid from the waxy tapioca starch.

IPC Classes  ?

• C08B 30/04 - Extraction or purification
• A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers
• A23L 5/49 - Removing colour by chemical reaction, e.g. bleaching

Abstract

The present disclosure relates more particularly to calcium sulfate-based slurries useful, for example, in making gypsum boards for building construction, as well as methods for using them, e.g., to make gypsum boards, in one aspect, the present disclosure provides a calcium sulfate slurry composition comprising calcium sulfate present substantially in the form of one or more hydrates, the calcium sulfate being present in an amount in the range of 70-99.8 wt% on a dry basis, calculated as stucco; and a cationic starch present in an amount of 0,10-10 wt% of the amount of calcium sulfate as stucco on a dry basis, the cationic starch being substituted with amine and/or ammonium groups and having a %N value in the range of 0.10 wf.% to 2 wt%, and an RVA viscosity value of at least 100 cP at 65 °C and 16 wt%; and water, in an amount sufficient to form a slurry. The disclosure also provides gypsum- based materials useful as building materials, e.g,, for use as building boards in construction of walls and ceilings of buildings.

IPC Classes  ?

• C04B 24/38 - Polysaccharides or derivatives thereof
• C04B 28/14 - Compositions of mortars, concrete or artificial stone, containing inorganic binders or the reaction product of an inorganic and an organic binder, e.g. polycarboxylate cements containing calcium sulfate cements

Abstract

The present disclosure relates more particularly to calcium sulfate-based slurries useful, for example, in making gypsum boards for building construction, as well as methods for using them, e.g., to make gypsum boards, in one aspect, the present disclosure provides a calcium sulfate slurry composition comprising calcium sulfate present substantially in the form of one or more hydrates, the calcium sulfate being present in an amount in the range of 70-99.8 wt% on a dry basis, calculated as stucco; and a cationic starch present in an amount of 0,10-10 wt% of the amount of calcium sulfate as stucco on a dry basis, the cationic starch being substituted with amine and/or ammonium groups and having a %N value in the range of 0.10 wf.% to 2 wt%, and an RVA viscosity value of at least 100 cP at 65 °C and 16 wt%; and water, in an amount sufficient to form a slurry. The disclosure also provides gypsum- based materials useful as building materials, e.g,, for use as building boards in construction of walls and ceilings of buildings.

IPC Classes  ?

• C04B 24/38 - Polysaccharides or derivatives thereof
• C04B 28/14 - Compositions of mortars, concrete or artificial stone, containing inorganic binders or the reaction product of an inorganic and an organic binder, e.g. polycarboxylate cements containing calcium sulfate cements
• C08B 31/12 - Ethers having alkyl or cycloalkyl radicals substituted by hetero atoms

Abstract

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.

IPC Classes  ?

• C08B 30/14 - Cold water dispersible or pregelatinised starch
• A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers
• A23L 27/60 - Salad dressingsMayonnaiseKetchup
• A23C 9/154 - Milk preparationsMilk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparationsMilk gels

Abstract

The present invention provides engineered glycosyltransferase (GT) enzymes, polypeptides having GT activity, and polynucleotides encoding these enzymes, as well as vectors and host cells comprising these polynucleotides and polypeptides. The present invention provides engineered sucrose synthase (SuS) enzymes, polypeptides having SuS activity, and polynucleotides encoding these enzymes, as well as vectors and host cells comprising these polynucleotides and polypeptides. The present invention also provides compositions comprising the GT enzymes and methods of using the engineered GT enzymes to make products with β-glucose linkages. The present invention further provides compositions and methods for the production of rebaudiosides (e.g., rebaudioside M, rebaudioside A, rebaudioside I, and rebaudioside D). The present invention also provides compositions comprising the SuS enzymes and methods of using them. Methods for producing GT and SuS enzymes are also provided.

IPC Classes  ?

• C07K 14/00 - Peptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof
• C12N 9/10 - Transferases (2.)
• C12N 9/88 - Lyases (4.)
• C12N 15/52 - Genes encoding for enzymes or proenzymes
• C12N 15/63 - Introduction of foreign genetic material using vectorsVectorsUse of hosts thereforRegulation of expression

Abstract

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.

IPC Classes  ?

• A23L 29/219 - Chemically modified starchReaction or complexation products of starch with other chemicals
• C08B 30/12 - Degraded or non-chemically modified starchBleaching of starch

Abstract

The present disclosure relates to low-color waxy tapioca starches and methods for making and using them. A method for preventing color formation in a waxy tapioca starch, the method comprising providing a waxy tapioca starch, and contacting the waxy tapioca starch with an aqueous decolorizing liquid, the aqueous decolorizing liquid being selected from the group consisting of an aqueous alkaline liquid, and an aqueous surfactant liquid; and substantially removing the aqueous decolorizing liquid from the waxy tapioca starch.

IPC Classes  ?

• C08B 30/20 - Amylose or amylopectin
• C08L 3/00 - Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
• C08L 3/12 - AmyloseAmylopectinDegradation products thereof
• A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers

Abstract

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.

IPC Classes  ?

• C08B 30/14 - Cold water dispersible or pregelatinised starch
• C08L 3/02 - StarchDegradation products thereof, e.g. dextrin
• A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers
• C08B 30/12 - Degraded or non-chemically modified starchBleaching of starch

Abstract

A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises producing an aqueous composition that comprises at least one oligosaccharide and at least one monosaccharide by saccharification of starch, membrane filtering the aqueous composition to form a monosaccharide-rich stream and an oligosaccharide-rich stream, and recovering the oligosaccharide-rich stream. Alternatively, the oligosaccharide composition can be produced by a process that comprises heating an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and that has a solids concentration of at least about 70% by weight, to a temperature of at least about 40° C., and contacting the feed composition with at least one catalyst that accelerates the rate of cleavage or formation of glucosyl bonds for a time sufficient to cause formation of non-linear saccharide oligomers, wherein a product composition is produced that contains a higher concentration of non-linear saccharide oligomers than linear saccharide oligomers.

IPC Classes  ?

• A23C 9/13 - Fermented milk preparationsTreatment using microorganisms or enzymes using additives
• A23G 3/42 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
• A23G 9/32 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition
• A23G 9/34 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition characterised by carbohydrates used, e.g. polysaccharides
• A23L 2/52 - Adding ingredients
• A23L 2/60 - Sweeteners
• A23L 5/00 - Preparation or treatment of foods or foodstuffs, in generalFood or foodstuffs obtained therebyMaterials therefor
• A23L 7/00 - Cereal-derived productsMalt productsPreparation or treatment thereof
• A23L 9/00 - PuddingsCream substitutesPreparation or treatment thereof
• A23C 19/09 - Other cheese preparationsMixtures of cheese with other foodstuffs
• A23L 21/00 - Marmalades, jams, jellies or the likeProducts from apiculturePreparation or treatment thereof
• A23L 23/00 - SoupsSauces Preparation or treatment thereof
• A23L 23/10 - Soup concentrates, e.g. powders or cakes
• A23L 27/60 - Salad dressingsMayonnaiseKetchup
• A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
• A23L 33/10 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives
• A23L 33/21 - Addition of substantially indigestible substances, e.g. dietary fibres
• A23L 7/122 - Coated, filled, multilayered or hollow ready-to-eat cereals
• A23P 20/18 - Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
• A23P 30/20 - Extruding
• C12P 19/04 - Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
• A23L 33/125 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing carbohydrate syrupsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugarsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugar alcoholsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing starch hydrolysates
• A23C 19/082 - Adding substances to the curd before or during meltingMelting salts

Abstract

The present 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 15 mL/g to 45 mL/g, the pregelatinized starch comprising starch granules, wherein at least 50% of the starch granules swell but do not substantially fragment when processed in 95 °C water, the pregelatinized starch being in a substantially planar form. In another aspect, the disclosure provides a pregelatinized, drum-dried starch having no more than 15 wt% solubles and a sedimentation voiume in the range of 15 mL/g to 45 mL/g, the pregelatinized starch comprising starch granules, wherein at least 50% of the starch granules swell but do not substantially fragment when processed in 95 °C water.

IPC Classes  ?

• C08B 30/14 - Cold water dispersible or pregelatinised starch
• C08B 31/00 - Preparation of chemical derivatives of starch
• A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers

Goods & Services

Starch for industrial purposes; starch for use in manufacturing.

Abstract

The present invention relates to methods for modifying or enhancing a flavor of a food or beverage product by using allulose in a low amount, and to related, flavored food and beverage products with a modified or enhanced flavor.

IPC Classes  ?

• A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
• A23L 2/60 - Sweeteners
• A23L 27/30 - Artificial sweetening agents
• A23G 3/42 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides

Abstract

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.

IPC Classes  ?

• C08B 30/20 - Amylose or amylopectin
• A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers

Abstract

A method for producing allulose crystals, wherein the method comprises cooling and agitating a first admixture comprised of a first portion of allulose syrup and allulose seed crystals and initiating crystallization of allulose dissolved in the allulose syrup, thereby forming a first massecuite comprising allulose crystals and a first mother liquor containing residual dissolved allulose, the cooling and agitating being continued until a first preselected target yield of allulose crystals is achieved.

IPC Classes  ?

• C07H 1/06 - SeparationPurification
• C07H 3/02 - Monosaccharides
• A23L 3/00 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
• A23L 5/00 - Preparation or treatment of foods or foodstuffs, in generalFood or foodstuffs obtained therebyMaterials therefor
• A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin

Abstract

Tri- and tetra-saccharides are used in foods, beverages and other consumable products to mask or reduce the unpleasant taste of certain components also present in such products, such as the bitter taste of certain high intensity sweeteners. The organoleptic qualities of the products are thereby improved. In particular, melezitose, maltotriose and maltotetraose effectively reduce the bitterness of consumable products containing steviol glycosides such as rebaudioside A.

IPC Classes  ?

• A23L 33/21 - Addition of substantially indigestible substances, e.g. dietary fibres
• A23L 2/60 - Sweeteners
• A61K 47/26 - Carbohydrates, e.g. sugar alcohols, amino sugars, nucleic acids, mono-, di- or oligo-saccharidesDerivatives thereof, e.g. polysorbates, sorbitan fatty acid esters or glycyrrhizin
• A61K 31/702 - Oligosaccharides, i.e. having three to five saccharide radicals attached to each other by glycosidic linkages
• C07H 3/06 - Oligosaccharides, i.e. having three to five saccharide radicals attached to each other by glycosidic linkages
• A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
• A23L 27/30 - Artificial sweetening agents
• A23L 33/125 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing carbohydrate syrupsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugarsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugar alcoholsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing starch hydrolysates

Abstract

A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises producing an aqueous composition that comprises at least one oligosaccharide and at least one monosaccharide by saccharification of starch, membrane filtering the aqueous composition to form a monosaccharide-rich stream and an oligosaccharide-rich stream, and recovering the oligosaccharide-rich stream. Alternatively, the oligosaccharide composition can be produced by a process that comprises heating an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and that has a solids concentration of at least about 70% by weight, to a temperature of at least about 40° C., and contacting the feed composition with at least one catalyst that accelerates the rate of cleavage or formation of glucosyl bonds for a time sufficient to cause formation of non-linear saccharide oligomers, wherein a product composition is produced that contains a higher concentration of non-linear saccharide oligomers than linear saccharide oligomers.

IPC Classes  ?

• A23C 19/082 - Adding substances to the curd before or during meltingMelting salts
• A23C 19/08 - Process cheese preparationsMaking thereof, e.g. melting, emulsifying, sterilizing
• A23G 3/00 - SweetmeatsConfectioneryMarzipanCoated or filled products
• A23G 3/42 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
• A23G 9/32 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition
• A23G 9/34 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition characterised by carbohydrates used, e.g. polysaccharides
• A23L 1/00 - Foods or foodstuffs; Their preparation or treatment (preservation thereof in general A23L 3/00)
• A23L 1/09 - containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin (A23L 1/76, A23L 1/236 take precedence);;
• A23L 1/164 - Flakes or other shapes of the ready-to-eat type (A23L 1/18 takes precedence);;
• A23L 1/236 - Artificial sweetening agents
• A23L 1/24 - Salad dressings; Mayonnaise; Ketchup
• A23L 1/30 - containing additives (A23L 1/308 takes precedence);;
• A23L 1/308 - Addition of substantially indigestible substances, e.g. dietary fibres (A23L 1/05 takes precedence);;
• A23L 1/39 - Soups; Sauces (A23L 1/238, A23L 1/24 take precedence);;
• A23L 1/40 - Soup concentrates, e.g. powders, cakes
• A23L 2/52 - Adding ingredients
• A23L 2/60 - Sweeteners
• C12P 19/02 - Monosaccharides
• C12P 19/04 - Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
• A23L 23/00 - SoupsSauces Preparation or treatment thereof
• A23L 33/21 - Addition of substantially indigestible substances, e.g. dietary fibres
• A23L 33/10 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives
• A23L 27/60 - Salad dressingsMayonnaiseKetchup
• A23L 7/122 - Coated, filled, multilayered or hollow ready-to-eat cereals
• A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
• A23P 30/20 - Extruding
• A23P 20/18 - Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
• A23L 23/10 - Soup concentrates, e.g. powders or cakes
• A23C 19/09 - Other cheese preparationsMixtures of cheese with other foodstuffs
• A23C 9/13 - Fermented milk preparationsTreatment using microorganisms or enzymes using additives

Abstract

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.

IPC Classes  ?

• A23C 9/137 - Thickening substances
• A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers
• A23L 29/219 - Chemically modified starchReaction or complexation products of starch with other chemicals

Abstract

Processes for the preparation of glycosylated steviol glycoside compositions useful sweeteners and flavor modifiers in food and beverage products and the like are improved by the use of basic conditions before, during and/or after an enzyme- catalyzed glycosylation of a steviol glycoside composition.

IPC Classes  ?

• C12P 19/56 - Preparation of O-glycosides, e.g. glucosides having an oxygen atom of the saccharide radical directly bound to a condensed ring system having three or more carbocyclic rings, e.g. daunomycin, adriamycin
• A23L 2/60 - Sweeteners
• A23L 27/30 - Artificial sweetening agents

Abstract

A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises producing an aqueous composition that comprises at least one oligosaccharide and at least one monosaccharide by saccharification of starch, membrane filtering the aqueous composition to form a monosaccharide-rich stream and an oligosaccharide-rich stream, and recovering the oligosaccharide-rich stream. Alternatively, the oligosaccharide composition can be produced by a process that comprises heating an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and that has a solids concentration of at least about 70% by weight, to a temperature of at least about 40° C., and contacting the feed composition with at least one catalyst that accelerates the rate of cleavage or formation of glucosyl bonds for a time sufficient to cause formation of non-linear saccharide oligomers, wherein a product composition is produced that contains a higher concentration of non-linear saccharide oligomers than linear saccharide oligomers.

IPC Classes  ?

• A23C 19/082 - Adding substances to the curd before or during meltingMelting salts
• A23C 19/09 - Other cheese preparationsMixtures of cheese with other foodstuffs
• A23G 3/00 - SweetmeatsConfectioneryMarzipanCoated or filled products
• A23G 3/42 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
• A23G 9/32 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition
• A23G 9/34 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition characterised by carbohydrates used, e.g. polysaccharides
• A23L 1/00 - Foods or foodstuffs; Their preparation or treatment (preservation thereof in general A23L 3/00)
• A23L 1/09 - containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin (A23L 1/76, A23L 1/236 take precedence);;
• A23L 1/164 - Flakes or other shapes of the ready-to-eat type (A23L 1/18 takes precedence);;
• A23L 1/236 - Artificial sweetening agents
• A23L 1/24 - Salad dressings; Mayonnaise; Ketchup
• A23L 1/30 - containing additives (A23L 1/308 takes precedence);;
• A23L 1/308 - Addition of substantially indigestible substances, e.g. dietary fibres (A23L 1/05 takes precedence);;
• A23L 1/39 - Soups; Sauces (A23L 1/238, A23L 1/24 take precedence);;
• A23L 1/40 - Soup concentrates, e.g. powders, cakes
• A23L 2/52 - Adding ingredients
• A23L 2/60 - Sweeteners
• C12P 19/02 - Monosaccharides
• C12P 19/04 - Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
• A23L 23/10 - Soup concentrates, e.g. powders or cakes
• A23C 9/13 - Fermented milk preparationsTreatment using microorganisms or enzymes using additives
• A23L 23/00 - SoupsSauces Preparation or treatment thereof
• A23L 33/21 - Addition of substantially indigestible substances, e.g. dietary fibres
• A23L 33/10 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives
• A23L 27/60 - Salad dressingsMayonnaiseKetchup
• A23L 7/122 - Coated, filled, multilayered or hollow ready-to-eat cereals
• A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
• A23P 30/20 - Extruding
• A23P 20/18 - Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting

Abstract

The present invention relates specifically to starch products and starch compositions useful for thickening aqueous liquids, for example, for use by people suffering from dysphagia. In one aspect, the invention provides a pregelatinized, hydroxypropylated starch, having a level of hydroxypropylation in the range of about 1% to about 10%; an RVA viscosity in the range of about 400 cP to about 3500 cP; wherein the pregelatinized, hydroxypropylated starch is readily dispersible in milk. Another aspect provides a provides a pregelatinized, hydroxypropylated starch, having a level of hydroxypropylation in the range of about 1% to about 10%; and an RVA viscosity in the range of about 400 cP to about 3500 cP; and less than about 80%> of the surface protein of the corresponding native starch.

IPC Classes  ?

• A23L 29/219 - Chemically modified starchReaction or complexation products of starch with other chemicals
• A23L 33/00 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof
• A23C 9/137 - Thickening substances
• A23L 2/52 - Adding ingredients
• A61K 9/00 - Medicinal preparations characterised by special physical form
• C08B 31/12 - Ethers having alkyl or cycloalkyl radicals substituted by hetero atoms
• C08B 31/00 - Preparation of chemical derivatives of starch
• C08L 3/04 - Starch derivatives
• C08L 3/08 - Ethers
• A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
• A61K 9/20 - Pills, lozenges or tablets
• C08B 30/12 - Degraded or non-chemically modified starchBleaching of starch
• C08L 3/00 - Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
• A23L 33/125 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing carbohydrate syrupsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugarsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugar alcoholsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing starch hydrolysates
• A61K 47/36 - PolysaccharidesDerivatives thereof, e.g. gums, starch, alginate, dextrin, hyaluronic acid, chitosan, inulin, agar or pectin

Abstract

The present invention relates to methods for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates, and the use of one or more of D-glucose, fiber and protein for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates.

IPC Classes  ?

• A23L 27/30 - Artificial sweetening agents
• A23L 33/10 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives
• A61K 31/716 - Glucans
• A61K 31/721 - Dextrans
• A23L 33/21 - Addition of substantially indigestible substances, e.g. dietary fibres

Abstract

The disclosure provides an improved process for making flour-based food products that have a final moisture content of less than 3%. In particular, the process comprises preparing uncooked dough from at least flour, starch, and water, heat-pressing the uncooked dough to form a heat-pressed dough sheet, and cooking the hot-pressed dough sheet to form a food product that has a final moisture content of less than about 3%. Advantageously, the food products can maintain a light, bubbly, and crisp texture with rapid mouthmelt.

IPC Classes  ?

• A23L 7/13 - Snacks or the like obtained by oil frying of a formed cereal dough
• A21D 8/02 - Methods for preparing doughTreating dough prior to baking
• A21D 2/18 - Carbohydrates

Abstract

The present invention relates to allulose syrups, use of allulose syrups in the manufacture of food or beverage products, and food and beverage products made using the allulose syrups.

IPC Classes  ?

• A23L 2/60 - Sweeteners

Abstract

The present disclosure relates to a free-flowing composition having controllable properties of bulk density, particle morphology, flowability and shakeability suitable, for example, for use on or in a foodstuff or a beverage. The composition includes a blend of: (i) a plurality of substantially discrete composite particles, each composite particle comprising a core of a first edible material provided with a discontinuous surface coating formed from a first plurality of non-uniformly sized particles of a second edible material; and (ii) a second plurality of non-uniformly sized particles of said second edible material. A foodstuff comprising the composition is claimed and so are methods of employing it. The application also claims a method of preparing thee composition, said method comprising the steps of: (a) combining the first edible material, provided in dry particulate form, with the second edible material, provided in dry particulate form; and (b) heating said combination to a forming temperature (Tf ), which is at least equal to the glass transition temperature or softening temperature of the first edible material, with concurrent mixing thereof, so as to coat particles of the first edible material with a first plurality of non-uniformly sized particles of the second edible material, thereby forming composite particles of said composition, and leaving a second plurality of non-uniformly sized particles of the second edible material remaining which are intermingled with said composite particles.

IPC Classes  ?

• A23L 5/00 - Preparation or treatment of foods or foodstuffs, in generalFood or foodstuffs obtained therebyMaterials therefor
• A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof

Goods & Services

Industrial starches for use in the gypsum and plasterboard industries

Abstract

collecting the long-chain alkyl acetal of hexitan from the mixture obtained.

IPC Classes  ?

• C07D 493/04 - Ortho-condensed systems
• C07D 407/04 - Heterocyclic compounds containing two or more hetero rings, at least one ring having oxygen atoms as the only ring hetero atoms, not provided for by group containing two hetero rings directly linked by a ring-member-to-ring- member bond

Abstract

This disclosure relates generally to whippable food products and methods for making the whippable food products and for making whipped food products therefrom. In one embodiment, a whippable food product has less than 5% by weight fat and includes about 0.5% to about 30% by weight of a dietary fiber; about 50% to about 95% by weight of water; up to about 5% by weight of a protein; up to about 5% by weight of a food starch; up to about 5% by weight of an emulsifier; and up to about 5% by weight of a hydrocolloid. The total amount of the protein, food starch, emulsifier, and hydrocolloid is within the range of about 0.25% to about 20% by weight. In certain embodiments, the whippable food product is substantially free of emulsifier. Such a whippable food product can be capable of being aerated, for example, to a stable foam having an overrun in the range of 100%-700%.

IPC Classes  ?

• A23G 3/36 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition
• A23G 3/42 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
• A23G 3/52 - Aerated, foamed, cellular or porous products
• A23L 29/10 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing emulsifiers
• A23L 29/20 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents
• A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers
• A23L 33/00 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof
• A23L 33/17 - Amino acids, peptides or proteins
• A23L 33/21 - Addition of substantially indigestible substances, e.g. dietary fibres
• A23P 30/40 - Foaming or whipping
• B65D 83/14 - Containers for dispensing liquid or semi-liquid contents by internal gaseous pressure, i.e. aerosol containers comprising propellant

Abstract

This disclosure relates generally to whippable food products and methods for making the whippable food products and for making whipped food products therefrom. In one embodiment, a whippable food product has less than 5% by weight fat and includes about 0.5% to about 30% by weight of a dietary fiber; about 50% to about 95% by weight of water; up to about 5% by weight of a protein; up to about 5% by weight of a food starch; up to about 5% by weight of an emulsifier; and up to about 5% by weight of a hydrocolloid. The total amount of the protein, food starch, emulsifier, and hydrocolloid is within the range of about 0.25% to about 20% by weight. In certain embodiments, the whippable food product is substantially free of emulsifier. Such a whippable food product can be capable of being aerated, for example, to a stable foam having an overrun in the range of 100%-700%.

IPC Classes  ?

• A23L 1/00 - Foods or foodstuffs; Their preparation or treatment (preservation thereof in general A23L 3/00)
• A23L 1/187 - Puddings; Dry powder puddings
• A23G 3/00 - SweetmeatsConfectioneryMarzipanCoated or filled products
• B65D 83/14 - Containers for dispensing liquid or semi-liquid contents by internal gaseous pressure, i.e. aerosol containers comprising propellant
• A23P 1/16 - Foaming or whipping (cream substitutes A23L 1/19)

Abstract

The invention concerns an extended shelf-life proteinaceous meat analogue comprising vegetable proteins among which at least wheat gluten and a plasticizer said proteinaceous meat analogue having a water content of less than 20% (w/w) and a torque value at 10mn of at least 10 gram meter (g*m), as determined by a test A. The invention is further about a method for obtaining an extended shelf-life proteinaceous meat analogue comprising the step of (i) mixing vegetable proteins among which at least vital wheat gluten and a plasticizer for obtaining a dough, (ii) heating said dough wherein said extended shelf-life proteinaceous meat analogue has a water content of less than 20% (w/w). The invention also concerns a foodstuff comprising said extended shelf-life proteinaceous meat analogue and the method for obtaining said foodstuff.

IPC Classes  ?

• A23J 3/18 - Vegetable proteins from wheat
• A23J 3/22 - Working-up of proteins for foodstuffs by texturising

Abstract

The invention concerns an extended shelf-life proteinaceous meat analogue wherein said meat analogue comprises at least one inclusion included in a matrix which comprises vegetable proteins among which at least wheat gluten and a plasticizer said proteinaceous meat analogue having a water content of less than 20% (w/w) and a torque value at 10mn of at least 6 gram meter (g*m), as determined by a test A. The invention is further about a method for obtaining an extended shelf- life proteinaceous meat analogue comprising the step of (i) mixing vegetable proteins among which at least vital wheat gluten and a plasticizer for obtaining a dough, (ii) shaping said dough by at least cutting the dough in dough pieces and agglomerating said dough pieces with at least one inclusion to obtain an agglomerate, and (iii) heating said agglomerate wherein said extended shelf-life proteinaceous meat analogue has a water content of less than 20% (w/w). The invention also concerns a foodstuff comprising said extended shelf-life proteinaceous meat analogue and the method for obtaining said foodstuff.

IPC Classes  ?

• A23J 3/18 - Vegetable proteins from wheat
• A23J 3/22 - Working-up of proteins for foodstuffs by texturising

Abstract

The present invention relates to fermentable soluble fibers, such as soluble corn fiber (SCF), and its uses in increasing colonic bacteria populations, and edible compositions useful in increasing colonic bacteria populations.

IPC Classes  ?

• A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers
• A23L 33/00 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof
• A23L 33/22 - Comminuted fibrous parts of plants, e.g. bagasse or pulp
• A23L 33/21 - Addition of substantially indigestible substances, e.g. dietary fibres

Abstract

A food grade water-soluble arabinoxylan product containing arabinoxylan oligosaccharides and retaining a high amount of bound ferulic acid and other phenolic substances is isolated from corn fiber using an aqueous extraction wherein the pH of the aqueous medium employed for the extraction is adjusted to a selected value after mixing with the corn fiber and prior to the initiation of extraction.

IPC Classes  ?

• A23L 1/0534 - Cellulose; Derivatives thereof, e.g. ethers
• A23L 1/30 - containing additives (A23L 1/308 takes precedence);;
• C08B 30/10 - Working-up residues from the starch extraction, including pressing water from the starch-extracted material
• C08B 37/00 - Preparation of polysaccharides not provided for in groups Derivatives thereof
• A23L 2/52 - Adding ingredients
• A23L 33/105 - Plant extracts, their artificial duplicates or their derivatives

Abstract

Opaque coatings are formed on consumable articles by applying an aqueous composition of one or more trisaccharides such as melezitose (optionally, in combination with one or more other ingredients such as a high intensity sweetener) and then drying the applied aqueous composition. "Frosted" coatings having a reduced sugar (sucrose) content may thereby be obtained.

IPC Classes  ?

• A23L 1/00 - Foods or foodstuffs; Their preparation or treatment (preservation thereof in general A23L 3/00)
• A23L 1/09 - containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin (A23L 1/76, A23L 1/236 take precedence);;
• A23L 1/164 - Flakes or other shapes of the ready-to-eat type (A23L 1/18 takes precedence);;

Abstract

The invention relates to a composition of isomers of mono-alkyl ethers of monoanhydro-hexitol having an alkyl ether radical (OR) at C-3, C-5 or C-6 of the monoanhydro-hexitol, in which the alkyl group (R) is a linear or branched, cyclic or non-cyclic hydrocarbon group comprising between 4 and 18 carbon atoms. The invention also relates to the method for producing such a composition, as well as to the use thereof as a non-ionic surfactant, an emulsifier, a lubricant, an antimicrobial agent or a dispersing agent.

IPC Classes  ?

• B01F 17/00 - Use of substances as emulsifying, wetting, dispersing, or foam-producing agents
• C07D 307/12 - Radicals substituted by oxygen atoms
• C10M 129/16 - Ethers
• A61K 31/341 - Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin having five-membered rings with one oxygen as the only ring hetero atom, e.g. isosorbide not condensed with another ring, e.g. ranitidine, furosemide, bufetolol, muscarine

Abstract

The present invention relates to a sorbitol powder composition with low friability or high mechanical strength, particularly suited to being manipulated under high shear and shock conditions, as well as to the method for producing such a powder composition. The invention also relates to a chewing gum comprising such a powder composition, and to the method for producing such a chewing gum.

IPC Classes  ?

• A23G 4/10 - Chewing gum characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
• A23G 3/42 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
• A23L 1/09 - containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin (A23L 1/76, A23L 1/236 take precedence);;
• A23L 1/236 - Artificial sweetening agents
• A23L 1/00 - Foods or foodstuffs; Their preparation or treatment (preservation thereof in general A23L 3/00)
• C13B 50/00 - Sugar products, e.g. powdered, lump or liquid sugarWorking-up of sugar

Abstract

The present invention relates specifically to starch products and starch compositions useful for thickening aqueous liquids, for example, for use by people suffering from dysphagia. In one aspect, the invention provides a pregelatinized, hydroxypropylated starch, having a level of hydroxypropylation in the range of about 1 % to about 10%; an RVA viscosity in the range of about 400 cP to about 3500 cP; wherein the pregelatinized, hydroxypropylated starch is readily dispersible in milk. Another aspect provides a provides a pregelatinized, hydroxypropylated starch, having a level of hydroxypropylation in the range of about 1 % to about 10%; and an RVA viscosity in the range of about 400 cP to about 3500 cP; and less than about 80%> of the surface protein of the corresponding native starch.

IPC Classes  ?

• A23L 1/29 - Modifying nutritive qualities of foods; Dietetic products ( A23L 1/09 takes precedence;dietetic salt substitutes A23L 1/22)
• A23C 9/137 - Thickening substances
• A23L 2/52 - Adding ingredients
• A23L 1/0522 - Starch; Modified starch; Starch derivatives, e.g. esters, ethers
• A23L 1/09 - containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin (A23L 1/76, A23L 1/236 take precedence);;
• A61K 9/00 - Medicinal preparations characterised by special physical form
• A61K 9/20 - Pills, lozenges or tablets
• C08B 30/12 - Degraded or non-chemically modified starchBleaching of starch
• C08B 31/00 - Preparation of chemical derivatives of starch
• C08B 31/12 - Ethers having alkyl or cycloalkyl radicals substituted by hetero atoms
• C08L 3/00 - Compositions of starch, amylose or amylopectin or of their derivatives or degradation products

Abstract

A low or zero calorie sweetener composition with sweetness synergy and desirable taste characteristics. The sweetener composition is suitable for use as a substitute for high calorie sugars. The sweetener composition is for use in food and beverage products, pharmaceutical products, nutritional product and cosmetic products.

IPC Classes  ?

• A23L 33/20 - Reducing nutritive valueDietetic products with reduced nutritive value
• A23L 2/60 - Sweeteners
• A23L 27/30 - Artificial sweetening agents

Abstract

The disclosure provides an improved process for making flour-based food products that have a final moisture content of less than 3%. In particular, the process comprises preparing uncooked dough from at least flour, starch, and water, heat-pressing the uncooked dough to form a heat-pressed dough sheet, and cooking the hot-pressed dough sheet to form a food product that has a final moisture content of less than about 3%. Advantageously, the food products can maintain a light, bubbly, and crisp texture with rapid mouthmelt.

IPC Classes  ?

• A21D 2/18 - Carbohydrates
• A21D 8/02 - Methods for preparing doughTreating dough prior to baking
• A23L 1/164 - Flakes or other shapes of the ready-to-eat type (A23L 1/18 takes precedence);;

Abstract

Compositions comprised of water, at least one sweetening agent and at least one food grade emulsifier/foaming agent are useful for forming frosted sweet coatings on consumable articles. The inclusion of a food grade emulsifier/foaming agent in such a composition helps to render the dried coating obtained therefrom more opaque in appearance, even though the sucrose content may be relatively low.

IPC Classes  ?

• A23L 1/0522 - Starch; Modified starch; Starch derivatives, e.g. esters, ethers
• A23G 3/34 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof
• A23G 9/32 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition
• A23L 1/00 - Foods or foodstuffs; Their preparation or treatment (preservation thereof in general A23L 3/00)
• A23L 1/164 - Flakes or other shapes of the ready-to-eat type (A23L 1/18 takes precedence);;
• A23L 1/18 - Puffed cereals, e.g. popcorn, puffed rice
• A23L 1/09 - containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin (A23L 1/76, A23L 1/236 take precedence);;

Abstract

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.

IPC Classes  ?

• C08B 30/12 - Degraded or non-chemically modified starchBleaching of starch
• A23L 1/277 - Removing colour by chemical reaction, e.g. bleaching
• A23L 1/0522 - Starch; Modified starch; Starch derivatives, e.g. esters, ethers
• A23L 1/015 - Removal of unwanted matter, e.g. deodorisation, detoxification (A23L 1/211 takes precedence);;
• C08B 30/14 - Cold water dispersible or pregelatinised starch
• C08B 30/04 - Extraction or purification
• C08B 30/18 - Dextrin
• C08B 31/00 - Preparation of chemical derivatives of starch
• C08L 3/04 - Starch derivatives
• A23L 5/20 - Removal of unwanted matter, e.g. deodorisation or detoxification
• A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers
• A23L 29/219 - Chemically modified starchReaction or complexation products of starch with other chemicals
• A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
• A23L 5/49 - Removing colour by chemical reaction, e.g. bleaching

Abstract

The invention concerns a process for the preparation of a sorbitol rich syrup having less than 0.2% on ds of total reducing sugars, wherein said process comprises the following steps: (i) hydrogenation of a glucose syrup having a glucose content of 94% to 97% on dry substance (d.s.), (ii) separation step of the hydrogenated glucose syrup by at least one membrane nanofiltration stage to obtain a permeate and a retentate, wherein the permeate is a sorbitol rich syrup having at least 99.2% by weight on ds of hexitol, less than 0.2% by weight on ds of total reducing sugars and less than 0.3% by weight on ds of sugar alcohols having a molecular mass higher than hexitols. The invention also concerns a sorbitol rich syrup having at least 99.2% by weight on ds of hexitol, less than 0.1% by weight of total reducing sugars on ds and less than 0.2% by weight on ds of sugar alcohols having a molecular mass higher than hexitols.

IPC Classes  ?

• A23L 1/09 - containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin (A23L 1/76, A23L 1/236 take precedence);;
• A23L 1/236 - Artificial sweetening agents
• C12P 7/18 - Preparation of oxygen-containing organic compounds containing a hydroxy group acyclic polyhydric

Abstract

A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises producing an aqueous composition that comprises at least one oligosaccharide and at least one monosaccharide by saccharification of starch, membrane filtering the aqueous composition to form a monosaccharide-rich stream and an oligosaccharide-rich stream, and recovering the oligosaccharide-rich stream. Alternatively, the oligosaccharide composition can be produced by a process that comprises heating an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and that has a solids concentration of at least about 70% by weight, to a temperature of at least about 40° C., and contacting the feed composition with at least one catalyst that accelerates the rate of cleavage or formation of glucosyl bonds for a time sufficient to cause formation of non-linear saccharide oligomers, wherein a product composition is produced that contains a higher concentration of non-linear saccharide oligomers than linear saccharide oligomers.

IPC Classes  ?

• C12P 19/04 - Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
• A23C 9/13 - Fermented milk preparationsTreatment using microorganisms or enzymes using additives
• A23C 19/082 - Adding substances to the curd before or during meltingMelting salts
• A23C 19/09 - Other cheese preparationsMixtures of cheese with other foodstuffs
• A23G 3/42 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
• A23G 9/32 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition
• A23G 9/34 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition characterised by carbohydrates used, e.g. polysaccharides
• A23L 2/52 - Adding ingredients
• A23L 2/60 - Sweeteners
• A23P 20/18 - Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
• A23P 30/20 - Extruding
• A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
• A23L 7/122 - Coated, filled, multilayered or hollow ready-to-eat cereals
• A23L 27/60 - Salad dressingsMayonnaiseKetchup
• A23L 33/10 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives
• A23L 33/21 - Addition of substantially indigestible substances, e.g. dietary fibres
• A23L 23/00 - SoupsSauces Preparation or treatment thereof
• A23L 23/10 - Soup concentrates, e.g. powders or cakes

Abstract

The present invention relates to the use of high levels of allulose in food and beverage products.

IPC Classes  ?

• A23L 2/56 - Flavouring or bittering agents
• A23L 2/60 - Sweeteners
• A23L 1/236 - Artificial sweetening agents

Abstract

The present invention provides a method of preparing an alkalized carob, the method comprising: (a) providing a slurry comprising water and carob powder;(b) adding an alkali to the slurry of (a) to provide a reaction mixture; (c) heating the reaction mixture to a temperature of between about 65°C and about 150°C; (d) optionally maintaining the reaction mixture at a temperature of between about 65°C and about 150°C; and(e) drying the reaction mixture to obtain an alkalized carob. The present invention also relates to an alkalized carob and to blends of the alkalized carob with one or more of unalkalized carob, natural cocoa and alkalized cocoa. The present invention also relates to use of the alkalized carob or blend as a cocoa substitute or cocoa extender, and to a food or beverage product comprising the alkalized carob or blend.

IPC Classes  ?

• A23G 1/00 - CocoaCocoa products, e.g. chocolateSubstitutes therefor
• A23G 1/32 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition
• A23G 1/34 - Cocoa substitutes
• A23G 1/56 - Liquid productsSolid products in the form of powders, flakes or granules for making liquid products, e.g. for making chocolate milk

Abstract

The present invention provides a method of preparing an alkalized carob, the method comprising: (a) providing a slurry comprising water and carob powder;(b) adding an alkali to the slurry of (a) to provide a reaction mixture; (c) heating the reaction mixture to a temperature of between about 65°C and about 150°C; (d) optionally maintaining the reaction mixture at a temperature of between about 65°C and about 150°C; and(e) drying the reaction mixture to obtain an alkalized carob. The present invention also relates to an alkalized carob and to blends of the alkalized carob with one or more of unalkalized carob, natural cocoa and alkalized cocoa. The present invention also relates to use of the alkalized carob or blend as a cocoa substitute or cocoa extender, and to a food or beverage product comprising the alkalized carob or blend.

IPC Classes  ?

• A23G 1/00 - CocoaCocoa products, e.g. chocolateSubstitutes therefor
• A23G 1/32 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition
• A23G 1/34 - Cocoa substitutes
• A23G 1/56 - Liquid productsSolid products in the form of powders, flakes or granules for making liquid products, e.g. for making chocolate milk

Abstract

A process for the hydrolysis of xylose/arabinose-containing polymers, present in biomass material. The hydrolysis is performed by acid which is generated via salts present in the substrate, and whereby acid is constantly recycled, thereby strongly reducing salt discharge.

IPC Classes  ?

• C13K 13/00 - Sugars not otherwise provided for in this class
• C07H 3/02 - Monosaccharides
• C07H 1/08 - SeparationPurification from natural products
• B01J 39/04 - Processes using organic exchangers

Goods & Services

Stabilizing, binding, agglutinating, thickening and emulsifying chemical additives used in the manufacture of foodstuffs. Stabilizers, emulsifiers and binding agents for food (not included in other classes).

Abstract

The present invention relates to a composition based on phenolic resin comprising at least one phenolic resin, a vegetable protein hydrolysate, preferentially a wheat gluten hydrolysate, and an agent for accelerating curing, and also to the process for the production thereof.

IPC Classes  ?

• C09J 161/06 - Condensation polymers of aldehydes or ketones with phenols only of aldehydes with phenols
• C09J 189/00 - Adhesives based on proteinsAdhesives based on derivatives thereof
• C08L 61/06 - Condensation polymers of aldehydes or ketones with phenols only of aldehydes with phenols
• C08L 89/00 - Compositions of proteinsCompositions of derivatives thereof
• C08G 8/28 - Chemically modified polycondensates
• B27N 3/02 - Manufacture of substantially flat articles, e.g. boards, from particles or fibres from particles
• B27N 3/04 - Manufacture of substantially flat articles, e.g. boards, from particles or fibres from fibres
• C09J 11/06 - Non-macromolecular additives organic

Abstract

A method of preparing a free-flowing, edible composition, comprising first and second edible materials, having first and second function-release profiles respectively, comprising: combining the first and second edible materials in dry particulate form; and heating said combination to a forming temperature, which is at least equal to the glass transition temperature of the first edible material, with concurrent mixing, so as to coat particles of the first edible material with a plurality of particles of the second edible material, thereby forming composite particles of said composition. Each of the first and second edible materials may be mixed with other edible materials prior to their combination. Also a free-flowing edible composition comprising a plurality of composite particles, each composite particle comprising a core of the first edible material provided with a discontinuous surface coating formed from a plurality of particles of the second edible material.

IPC Classes  ?

• A23L 1/00 - Foods or foodstuffs; Their preparation or treatment (preservation thereof in general A23L 3/00)
• A23L 1/09 - containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin (A23L 1/76, A23L 1/236 take precedence);;
• A23L 1/22 - Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes
• A23L 1/237 - Table salts; Dietetic salt substitutes
• A23L 1/27 - Colouring or decolouring of foods
• A23P 1/04 - Encapsulation of particles, e.g. foodstuff additives (flavouring agents A23L 1/22)

Abstract

A sweetener composition comprising: at least one high potency sweetener; and at least one anti-foaming agent, wherein the at least one high potency sweetener contains hydrophilic and hydrophobic structural moieties.

IPC Classes  ?

• A23L 1/22 - Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes
• A23L 1/236 - Artificial sweetening agents
• A23G 3/36 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition
• A23G 3/38 - Sucrose-free products
• A23L 2/60 - Sweeteners

Abstract

A method of producing a salt composition comprises comminuting a first particulate fraction comprised of sodium chloride crystals having a mean particle size by volume of at least 500 μm, in the presence of a second particulate fraction which is a salt product comprised of particles which contain (a) sodium chloride and (b) an organic material that is a solid at ambient temperature. The particles of the second particulate fraction have a structure comprised of individual crystallites of sodium chloride attached together in the particles of the product wherein at least 95% by volume of the particles of the salt product have a size less than 100 μm and wherein particles of the product comprise hollow particles formed of an outer shell of said crystallites.

IPC Classes  ?

• A23L 1/237 - Table salts; Dietetic salt substitutes

Abstract

A sweetener composition comprising: at least one sweetener; at least one anti-foaming agent; and at least one flavour enhancer, wherein the flavour enhancer is: at least one high potency sweetener that contains hydrophilic and hydrophobic structural moieties; and used in an amount below its sweetness threshold.

IPC Classes  ?

• A23L 1/22 - Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes
• A23L 1/236 - Artificial sweetening agents
• A23G 3/36 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition
• A23G 3/38 - Sucrose-free products
• A23L 2/60 - Sweeteners

Abstract

This invention relates to a fish feed pellets containing fish meal, wherein the pellets comprise a protein hydrolysate and wheat gluten preferably, vital wheat gluten in a ratio wheat gluten: protein hydrolysate of 5:1 to 20:1, wherein the wheat gluten content in the pellet (preferably the vital wheat gluten content) varies between 15 and 35% w/w of the pellet.

IPC Classes  ?

• A23K 1/00 - Animal feeding-stuffs
• A23K 1/10 - from meat, fish, or bones; from kitchen waste
• A23K 1/14 - from vegetable materials, e.g. potatoes or roots without ensilaging
• A23K 1/16 - supplemented with accessory food factors; Salt blocks
• A23K 1/18 - specially adapted for particular animals

Abstract

A method for reducing aflatoxin in a grain gluten or corn gluten, the method comprising the steps of: (a) preparing a grain gluten or corn gluten slurry; and (b) treating the grain gluten or corn gluten slurry with ozone wherein the temperature of the grain gluten or corn gluten slurry in step (b) is from about 10 to about 60º C.

IPC Classes  ?

• A23L 1/015 - Removal of unwanted matter, e.g. deodorisation, detoxification (A23L 1/211 takes precedence);;
• A23B 9/18 - Preserving with chemicals in the form of gases, e.g. fumigationCompositions or apparatus therefor

Abstract

According to the present invention, it has been found that long-chain alkyl cyclic acetals made from sugars can be obtained by a method that comprises the steps consisting of: - dehydrating a hexitol in a mono-anhydro-hexitol substrate; - reacting the obtained mono-anhydro-hexitol substrate with an alkyl aldehyde reagent containing between 5 and 18 carbon atoms, by means of an acetalisation reaction with a substrate/reagent ratio of between 5:1 and 1:1, or with a derivative of an alkyl aldehyde reagent containing between 5 and 18 carbon atoms, via a trans-acetalisation reaction with a substrate/reagent ratio of between 1:1 and 1:3, in the presence of an acid catalyst and in an environment that is free of solvent or that consists of a non-aqueous polar solvent; - recovering the long-chain alkyl acetal hexitane from the obtained mixture.

IPC Classes  ?

• C07D 407/04 - Heterocyclic compounds containing two or more hetero rings, at least one ring having oxygen atoms as the only ring hetero atoms, not provided for by group containing two hetero rings directly linked by a ring-member-to-ring- member bond
• C07D 493/04 - Ortho-condensed systems

Abstract

A food grade water-soluble arabinoxylan product containing arabinoxylan oligosaccharides and retaining a high amount of bound ferulic acid and other phenolic substances is isolated from corn fiber using an aqueous extraction wherein the pH of the aqueous medium employed for the extraction is adjusted to a selected value after mixing with the corn fiber and prior to the initiation of extraction.

IPC Classes  ?

• C08B 30/10 - Working-up residues from the starch extraction, including pressing water from the starch-extracted material
• A23L 1/10 - containing cereal-derived products
• C08B 37/00 - Preparation of polysaccharides not provided for in groups Derivatives thereof

Abstract

A carbohydrate composition useful as a food ingredient (e.g., as a reduced calorie bulking agent) is provided which contains linear saccharide oligomers and non-linear saccharide oligomers, a sugar content of from about 5% to about 25% on a dry solids basis, a content of higher molecular weight polysaccharides sufficiently low such that the carbohydrate composition has a viscosity of less than about 16,000 cP at 100°F and 75% dry solids, and from about 10% to about 70% fiber on a dry solids basis. The carbohydrate composition may be a blend (admixture) of a fiber-containing syrup and a low sugar syrup, wherein the fiber-containing syrup is comprised of linear and non- linear saccharide oligomers and contains from about 10% to about 80% by weight fiber on a dry solids basis and the low sugar syrup has a sugar content of from about 5% to about 30% by weight on a dry solids basis and has a DP11+ content not greater than about 15% by weight on a dry solids basis.

IPC Classes  ?

• A23L 1/308 - Addition of substantially indigestible substances, e.g. dietary fibres (A23L 1/05 takes precedence);;
• C07H 3/06 - Oligosaccharides, i.e. having three to five saccharide radicals attached to each other by glycosidic linkages
• C12P 19/04 - Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
• C13K 13/00 - Sugars not otherwise provided for in this class

Abstract

Fruit extracts containing mogrol glycosides substituted with five or more sugar residues per molecule such as mogroside V may be treated with acid or enzymes to increase the content of mogrol glycosides such as siamenoside I and mogroside IIIE containing three or four sugar residues per molecule. The modified fruit extracts thereby obtained are useful sweeteners and flavor enhancers for food and beverage compositions and the like.

IPC Classes  ?

• A23L 1/222 - from fruit, e.g. essential oils
• A23L 2/60 - Sweeteners
• A23L 1/236 - Artificial sweetening agents
• C07J 17/00 - Normal steroids containing carbon, hydrogen, halogen, or oxygen, having an oxygen-containing hetero ring not condensed with the cyclopenta[a]hydrophenanthrene skeleton
• C07J 19/00 - Normal steroids containing carbon, hydrogen, halogen, or oxygen, substituted in position 17 by a lactone ring

Abstract

The present invention relates to fermentable soluble fibers, such as soluble corn fiber (SCF), and its uses in increasing colonic bacteria populations, and edible compositions useful in increasing colonic bacteria populations.

IPC Classes  ?

• A23L 1/30 - containing additives (A23L 1/308 takes precedence);;
• A23L 1/304 - Inorganic salts, minerals, trace elements
• A23L 1/308 - Addition of substantially indigestible substances, e.g. dietary fibres (A23L 1/05 takes precedence);;
• A23L 1/05 - containing gelling or thickening agents (A23L 1/06 takes precedence);;

Abstract

The present invention relates to a method for improving the organoleptic properties of sorbitol-based sugar-free chewing gums, such as the initial hardness of chew, the perception of the sweet flavour and the aromatic intensity.

IPC Classes  ?

• A23G 4/06 - Chewing gum characterised by the composition

Abstract

A low calorie sweetener composition with sweetness synergy, providing a reduction in off-taste and a desirable temporal profile. The sweetener composition comprises allulose, fructose and sucralose. In a preferred embodiment, the sweetener composition comprises allulose in an amount of at least about 45%, fructose in an amount of at least about 20%, and sucralose in an amount of at least about 0.01 % by weight relative to the total weight of allulose, fructose and sucralose in the composition. The sweetener composition is suitable for use as a substitute for high calorie sugars. The sweetener composition is for use in food and beverage products, pharmaceutical products, nutritional product and cosmetic products.

IPC Classes  ?

• A23L 1/236 - Artificial sweetening agents
• A23L 2/52 - Adding ingredients
• A23L 2/60 - Sweeteners

Abstract

A low calorie sweetener composition with sweetness synergy, providing a reduction in off-taste and a desirable temporal profile. The sweetener composition comprises allulose, acesulfame K (Ace K) and fructose. In a preferred embodiment, the sweetener composition comprises allulose in an amount of at least about 40%, Ace K in an amount of at least about 0.02%, and fructose in an amount of at least about 20% by weight relative to the total weight of allulose, fructose and Ace K in the composition. The sweetener composition is suitable for use as a substitute for high calorie sugars. The sweetener composition is for use in food and beverage products, pharmaceutical products, nutritional product and cosmetic products.

IPC Classes  ?

• A23L 2/60 - Sweeteners
• A23L 1/236 - Artificial sweetening agents

Abstract

A low or zero calorie sweetener composition with sweetness synergy, providing a reduction in off-taste and a desirable temporal profile. The sweetener composition is suitable for use as a substitute for high calorie sugars. The sweetener composition is for use in food and beverage products, pharmaceutical products, nutritional product and cosmetic products. The sweetener composition comprises allulose and at least one mogroside. Preferably, the at least one mogroside is selected from the group consisting of mogroside V, mogroside IV, mogroside VI, oxomogroside V, mogroside IIIE or siamenoside, or mixtures thereof.

IPC Classes  ?

• A23L 1/236 - Artificial sweetening agents
• A23L 2/60 - Sweeteners

Abstract

A reduced sugar corn syrup (RSCS) and at least one of a reducing saccharide or a thinboiling starch are used as ingredients for the preparation of food products such as caramels, chewy confectionaries, jelly gum confectionaries, bakery and confectionary fillings, flavored syrups, ice cream variegates, dessert toppings and the like.

IPC Classes  ?

• A23G 3/42 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
• A23L 1/06 - Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products

Abstract

coating compositions for consumable articlesCompositions comprised of a reduced sugar syrup and a food grade emulsifier/foaming agent are useful for forming opaque coatings on consumable articles.

IPC Classes  ?

• A23G 3/34 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof
• A23L 1/00 - Foods or foodstuffs; Their preparation or treatment (preservation thereof in general A23L 3/00)

Abstract

This invention concerns an improved method for the processing of substrates containing a starting material (precursor) of mannitol, wherein all of the fractions obtained can be recovered, thus eliminating waste.

IPC Classes  ?

• C07C 29/78 - SeparationPurificationStabilisationUse of additives by physical treatment by condensation or crystallisation
• C07C 29/76 - SeparationPurificationStabilisationUse of additives by physical treatment

Abstract

A sweetener syrup containing glucose, a stabilizer selected from the group consisting of DP2 to DP10 saccharides, sugar alcohols, monosaccharides other than glucose and mixtures thereof, and flavor enhancer is resistant to crystallization and has viscosity and sweetness comparable to that of high fructose corn syrups and may be used as a substitute for high fructose corn syrups in foods and beverages.

IPC Classes  ?

• A23L 1/09 - containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin (A23L 1/76, A23L 1/236 take precedence);;
• A23L 1/236 - Artificial sweetening agents

Abstract

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.

IPC Classes  ?

• C08B 30/12 - Degraded or non-chemically modified starchBleaching of starch
• C08B 30/14 - Cold water dispersible or pregelatinised starch
• C09J 103/02 - StarchDegradation products thereof, e.g. dextrin
• C08L 3/02 - StarchDegradation products thereof, e.g. dextrin
• A23L 1/0522 - Starch; Modified starch; Starch derivatives, e.g. esters, ethers

Abstract

A protein comprising a polypeptide sequence having at least 70% sequence identity to SEQ ID NO:6, SEQ ID NO:2or SEQ ID NO:4. The protein hasketose 3-epimerase activity.

IPC Classes  ?

• C12P 19/02 - Monosaccharides
• C12P 19/24 - Preparation of compounds containing saccharide radicals produced by the action of an isomerase, e.g. fructose
• C12N 9/90 - Isomerases (5.)

Goods & Services

Adhesives used in industry; adhesives for the packaging industry

Abstract

Sweetener compositions useful as non-caloric replacements for sugars in food and beverages are provided by combinations of monk fruit extract (containing mogroside V) with rebaudioside A and B, which have improved taste profiles as compared to other non- caloric sweeteners.

IPC Classes  ?

• A23L 1/236 - Artificial sweetening agents
• A61K 36/42 - Cucurbitaceae (Cucumber family)
• A23L 2/60 - Sweeteners

Abstract

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 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.

IPC Classes  ?

• C08B 30/12 - Degraded or non-chemically modified starchBleaching of starch

Abstract

This invention relates to a process for the hydrolysis of xylose/arabinose-containing polymers, present in biomass material. The hydrolysis is performed by acid which is generated via salts present in the substrate, and whereby acid is constantly recycled, thereby strongly reducing salt discharge.

IPC Classes  ?

• B01J 39/00 - Cation exchangeUse of material as cation exchangersTreatment of material for improving the cation exchange properties
• C07H 3/02 - Monosaccharides
• C13K 13/00 - Sugars not otherwise provided for in this class
• C13B 20/14 - Purification of sugar juices using ion-exchange materials

Abstract

A reduced sugar syrup having an advantageously low viscosity is prepared by hydrolysis of starch or starchy material using a particular type of alpha amylase enzyme which yields a saccharide distribution having a low DP1-2 and low DP11 + content. The DP4 content of the syrup may be favorably increased by using a maltotetragenic alpha amylase enzyme in combination with the aforementioned alpha amylase enzyme. The syrup is useful in the production of food, beverage, animal feed, animal health and nutrition, pharmaceutical, and cosmetic compositions and may be combined with a high intensity sweetener to provide a composition capable of being substituted for conventional corn syrups.

IPC Classes  ?

• C12P 19/14 - Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase, e.g. by alpha-amylase
• A23L 2/60 - Sweeteners
• A23L 1/236 - Artificial sweetening agents
• A61K 8/60 - SugarsDerivatives thereof
• A61K 47/26 - Carbohydrates, e.g. sugar alcohols, amino sugars, nucleic acids, mono-, di- or oligo-saccharidesDerivatives thereof, e.g. polysorbates, sorbitan fatty acid esters or glycyrrhizin
• C13K 1/06 - GlucoseGlucose-containing syrups obtained by saccharification of starch or raw materials containing starch

Abstract

A reduced sugar syrup having an advantageously low viscosity is prepared by hydrolysis of starch or starchy material using a particular type of alpha amylase enzyme which yields a saccharide distribution having a low DP1-2 and low DP11+ content. The DP4 content of the syrup may be favorably increased by using a maltotetragenic alpha amylase enzyme in combination with the aforementioned alpha amylase enzyme. The syrup is useful in the production of food, beverage, animal feed, animal health and nutrition, pharmaceutical, and cosmetic compositions and may be combined with a high intensity sweetener to provide a composition capable of being substituted for conventional corn syrups.

IPC Classes  ?

• C12P 19/14 - Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase, e.g. by alpha-amylase
• A61K 47/26 - Carbohydrates, e.g. sugar alcohols, amino sugars, nucleic acids, mono-, di- or oligo-saccharidesDerivatives thereof, e.g. polysorbates, sorbitan fatty acid esters or glycyrrhizin
• C13K 1/06 - GlucoseGlucose-containing syrups obtained by saccharification of starch or raw materials containing starch
• A23L 2/60 - Sweeteners
• A61K 8/60 - SugarsDerivatives thereof
• A23L 27/30 - Artificial sweetening agents
• A23L 1/236 - Artificial sweetening agents

Abstract

A process of separating one or more components of corn fiber that comprises contacting the corn fiber with an extraction fluid that comprises at least one weak acid, increasing the temperature of the resulting mixture of fiber and fluid to solubilize hemicellulose of the corn fiber into the fluid, cooling the mixture, and separating the cooled extraction mixture into a soluble fraction comprising dissolved hemicellulose and an insoluble fraction comprising cellulose.

IPC Classes  ?

• D21C 3/04 - Pulping cellulose-containing materials with acids, acid salts, or acid anhydrides
• C08B 37/00 - Preparation of polysaccharides not provided for in groups Derivatives thereof
• C08L 5/16 - CyclodextrinDerivatives thereof
• C08B 30/10 - Working-up residues from the starch extraction, including pressing water from the starch-extracted material

Abstract

A sweetener particle includes a solid core, a first solid layer on the solid core, and a second solid layer on the first solid layer, the second solid layer defining an outernnost surface of the particle. The solid core includes a first edible carbohyd rate, the first solid layer includes a non-carbohydrate sweetener and optionally a second edible carbohydrate, and the second solid layer includes a sweet carbohydrate but no non- carbohydrate sweetener. The particles may be made by a) applying to a particulate core material including a first edible carbohydrate a solution of a non-carbohydrate sweetener and optionally a second edible carbohydrate in a solvent, and removing the solvent to form a first solid layer on the core material; and b) applying to the product of a) a solution of a sweet carbohydrate in a solvent and removing the solvent to form a second solid layer on the first solid layer.

IPC Classes  ?

• A23L 1/236 - Artificial sweetening agents

Abstract

A process of separating one or more components of corn fiber that comprises contacting the corn fiber with an extraction fluid that comprises at least one weak acid, increasing the temperature of the resulting mixture of fiber and fluid to solubilize hemicellulose of the corn fiber into the fluid, cooling the mixture, and separating the cooled extraction mixture into a soluble fraction comprising dissolved hemicellulose and an insoluble fraction comprising cellulose.

IPC Classes  ?

• C08B 37/00 - Preparation of polysaccharides not provided for in groups Derivatives thereof
• C08L 5/16 - CyclodextrinDerivatives thereof
• C08B 30/10 - Working-up residues from the starch extraction, including pressing water from the starch-extracted material

Abstract

The present invention provides for a digestive enzyme inhibitor comprising the hydrolysis products of an α-amylase hydrolyzed hydroxypropyl substituted starch. The present invention further provides for a food or beverage ingredient composition comprising the hydrolysis products of an α-amylase hydrolyzed hydroxypropyl substituted starch and a rapidly digestible starch, a food or beverage comprising such ingredient, and methods of use thereof, including a method of controlling postprandial glucose release after ingestion of a rapidly digestible starch.

IPC Classes  ?

• A23L 1/0522 - Starch; Modified starch; Starch derivatives, e.g. esters, ethers
• A23L 1/09 - containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin (A23L 1/76, A23L 1/236 take precedence);;
• C08B 31/12 - Ethers having alkyl or cycloalkyl radicals substituted by hetero atoms

Abstract

The present invention relates to the use of sweet steviol glycoside compounds, particularly rebaudioside B, in sweetening compositions. Sweetening compositions comprising selected amounts of rebaudioside B have been shown to possess favorable flavor profiles when compared to other high intensity sweetener compounds and are useful in the preparation of consumables.

IPC Classes  ?

• A23L 1/236 - Artificial sweetening agents
• A23L 2/60 - Sweeteners

Abstract

A composition includes Mogroside V and a Rebaudioside component in a weight ratio ≥1 : 1 and ≤6: 1, wherein the Rebaudioside component consists of one or more compounds selected from the group consisting of Rebaudioside A, Rebaudioside B and Rebaudioside D. A method of purifying a Luo Han Guo extract includes contacting the Luo Han Guo extract with activated carbon and a macroporous polymeric adsorbent resin, an ion exchange resin, or both. A composition includes a Luo Han Guo extract, wherein Mogroside V constitutes from 50 wt% to 75 wt% of the Luo Han Guo extract and the composition includes from 0 to 13 wt% in total relative to the Mogroside V of aromatic glycosides, and from 0 to 15 ppm of semi-volatile organic compounds relative to the Mogroside V.

IPC Classes  ?

• A23L 1/236 - Artificial sweetening agents

Abstract

The invention relates to a wheat based milk composition which comprises a carbohydrate source, a lipid fraction and a wheat protein fraction, whereby the wheat protein fraction is composed of a first modified wheat gluten having a solubility of at least 55% NSI at pH 7 and a degree of hydrolysis between 1 and 4, and a second modified wheat gluten having a deamidation degree of at least 50%, a solubility of at least 85% NSI at pH 7, and a degree of hydrolysis lower than 0,5. The invention further relates to a process for preparing a wheat based milk composition with improved stability.

IPC Classes  ?

• A23C 11/06 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
• A23L 2/66 - Proteins
• A23J 3/18 - Vegetable proteins from wheat

Abstract

The present invention relates to a synbiotic product composition comprising a blend or mixture of a prebiotic carbohydrate and a probiotic spore-forming Bacillus bacteria. Examples of prebiotic carbohydrates useful in synbiotic product include arabinoxylan, arabinoxylan oligosaccharides, xylose, soluble fiber dextrin, soluble corn fiber, and polydextrose. The present invention also relates to human foodstuffs and animal feed comprising such synbiotic products and methods of increasing the titer of spore-forming bacteria in the intestinal tracts of mammals by administration of synbiotic products.

IPC Classes  ?

• A23K 1/00 - Animal feeding-stuffs
• A23K 1/16 - supplemented with accessory food factors; Salt blocks
• A23L 1/30 - containing additives (A23L 1/308 takes precedence);;
• A23L 1/308 - Addition of substantially indigestible substances, e.g. dietary fibres (A23L 1/05 takes precedence);;
• A61K 31/70 - CarbohydratesSugarsDerivatives thereof
• A61K 35/74 - Bacteria

Abstract

Bacillus bacteria. Examples of prebiotic carbohydrates useful in synbiotic product include arabinoxylan, arabinoxylan oligosaccharides, xylose, soluble fiber dextrin, soluble corn fiber, and polydextrose. The present invention also relates to human foodstuffs and animal feed comprising such synbiotic products and methods of increasing the titer of spore-forming bacteria in the intestinal tracts of mammals by administration of symbiotic products.

IPC Classes  ?

• A23K 3/00 - Processes specially adapted for preservation of materials in order to produce animal feeding-stuffs
• A23F 3/16 - Tea extractionTea extractsTreating tea extractMaking instant tea
• A23K 1/00 - Animal feeding-stuffs
• A23B 7/10 - Preserving with acidsAcid fermentation
• A23F 3/00 - TeaTea substitutesPreparations thereof
• A23L 1/22 - Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes
• A23L 1/20 - Treatment of pulse, i.e. fruits of leguminous plants, for production of fodder or food; Preparation of products from legumes; Chemical means for rapid cooking of these foods, e.g. treatment with phosphates
• A23L 1/182 - Products in which the original granular shape is maintained, e.g. par-boiled rice
• A01N 63/00 - Biocides, pest repellants or attractants, or plant growth regulators containing microorganisms, viruses, microbial fungi, animals or substances produced by, or obtained from, microorganisms, viruses, microbial fungi or animals, e.g. enzymes or fermentates
• A61K 47/00 - Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additivesTargeting or modifying agents chemically bound to the active ingredient
• C12P 19/04 - Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
• C12N 1/20 - BacteriaCulture media therefor
• A23L 1/30 - containing additives (A23L 1/308 takes precedence);;
• A23K 1/16 - supplemented with accessory food factors; Salt blocks
• A23L 1/308 - Addition of substantially indigestible substances, e.g. dietary fibres (A23L 1/05 takes precedence);;
• A61K 35/742 - Spore-forming bacteria, e.g. Bacillus coagulans, Bacillus subtilis, clostridium or Lactobacillus sporogenes

Abstract

Low sugar, fiber-containing carbohydrate compositions are provided which are suitable for use as substitutes for traditional corn syrups, high fructose corn syrups, and other sweeteners in food products.

IPC Classes  ?

• A23L 1/09 - containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin (A23L 1/76, A23L 1/236 take precedence);;
• A23L 1/308 - Addition of substantially indigestible substances, e.g. dietary fibres (A23L 1/05 takes precedence);;

Abstract

The present invention relates to a food product with high levels of ethanol soluble fiber and total dietary fiber and methods of making the same. In particular, the food product contains at least one food ingredient and a modified high hydroxypropyl substituted starch. The modified starch is suitable as a non-animal derived gelatin replacement in foods traditionally prepared with gelatin and may also be used in extruded food products.

IPC Classes  ?

• A23L 1/0522 - Starch; Modified starch; Starch derivatives, e.g. esters, ethers
• A23L 1/308 - Addition of substantially indigestible substances, e.g. dietary fibres (A23L 1/05 takes precedence);;
• A23P 1/12 - Extruding
• C08B 31/00 - Preparation of chemical derivatives of starch

Goods & Services

Modified food starch designed to provide viscosity, freeze-thaw stability and paste clarity in baked goods, gravies, sauces, baby food, frozen desserts, pies, canned foods and snacks, namely, cereal bars and cookies