Corn Products and Development, Inc.

United States of America

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2022 1
Before 2020 1
IPC Class
A21D 13/00 - Finished or partly finished bakery products 1
A21D 6/00 - Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating 1
A23B 9/02 - Preserving by heating 1
A23B 9/08 - Drying; Subsequent reconstitution 1
A23B 9/16 - Preserving with chemicals 1
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Found results for  patents

1.

CANNABINOID EMULSIONS

      
Document Number 03135148
Status Pending
Filing Date 2021-10-20
Open to Public Date 2022-04-21
Owner CORN PRODUCTS AND DEVELOPMENT, INC. (USA)
Inventor
  • Holthaus, Derek
  • Nguyen, Quyen
  • Magness, Scott

Abstract

This technology described in this specification pertain to emulsions comprising a continuous aqueous phase, a disperse oil phase comprising a cannabinoid, and an emulsifier comprising quillaja saponin, wherein said disperse oil phase has a median particle size (d50) of 200 nm or less, and wherein the weight fraction of the disperse oil phase in the emulsion is at least 35 wt.% based on the weight of the emulsion; and/or the weight ratio of water to disperse oil phase in the emulsion is less than 1.15:1Ø

IPC Classes  ?

  • A23L 29/10 - Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
  • A23L 33/105 - Plant extracts, their artificial duplicates or their derivatives
  • A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
  • A23D 7/02 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
  • A23L 2/38 - Other non-alcoholic beverages
  • A23L 2/52 - Adding ingredients

2.

THERMALLY INHIBITED GRAIN

      
Document Number 02996540
Status Pending
Filing Date 2018-02-26
Open to Public Date 2018-09-06
Owner CORN PRODUCTS AND DEVELOPMENT, INC. (USA)
Inventor
  • Jiang, Hongxin
  • Lane, Christopher
  • Shah, Tarak

Abstract

A method of thermally inhibiting starch or flour is provided. The method involves thermally or non-thermally dehydrating a grain to anhydrous or substantially anhydrous, and then heat treating this dehydrated grain. The heat treated dehydrated grain is then milled, producing thermally inhibited flour and/or starch. Using this method, the shelf life of the resulting thermally inhibited whole grain flour is extended compared whole grain flours that are thermally inhibited after milling.

IPC Classes  ?

  • A23L 7/10 - Cereal-derived products
  • A23L 5/30 - Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
  • A21D 13/00 - Finished or partly finished bakery products
  • A23B 9/02 - Preserving by heating
  • A23B 9/08 - Drying; Subsequent reconstitution
  • A23B 9/16 - Preserving with chemicals
  • B02B 1/02 - Dry treatment
  • B02C 9/00 - Other milling methods or mills specially adapted for grain
  • A21D 6/00 - Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating