Disclosed herein is one or more maltose syrup having a (i) viscosity of 10,000 cP or less at 40ºC and 81.5% solids, and/or (ii) distribution of polysaccharides comprising 12% or less DP1, 42% or more DP2, 10% or more DP3, and 20.0%-33.0% DP4+, and the process for making and comestibles containing said syrup.
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 33/125 - 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
C12P 19/14 - Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase, e.g. by alpha-amylase
C12P 19/22 - Preparation of compounds containing saccharide radicals produced by the action of a beta-amylase, e.g. maltose
A pet food composition comprising a meat based material comprised of meat or meat by-products, and an aqueous phase comprised of an acetyl-substituted waxy cassava inhibited starch in an amount effective to thicken said aqueous phase is provided. Also provided is a gravy for a pet food comprising an acetyl-substituted waxy cassava inhibited starch in an amount effective to thicken said composition and having a freeze/thaw stability greater than about 5 cycles as well as a method of feeding a canine or feline pet. Also provided is a gravy for a pet food comprised of a hydroxypropyl-substituted waxy cassava inhibited starch having less than about 2.5%, by weight of hydroxylpropyl substituents, in an amount effective to thicken said aqueous phase.
Cationic and silicon substituents are introduced into polysaccharides thereby producing modified polysaccharides cationically substituted by quaternary ammonium groups and having a charge density of about 0.1 to about 2.5 meq/g, and further substituted by siliconate groups such that the modified polysaccharide has a silicon content of about 300 to about 5000 ppm. The modified polysaccharides have application in industrial, home care and personal care surface modifying formulations.
Cationic and silicon substituents are introduced into polysaccharides thereby producing modified polysaccharides cationically substituted by quaternary ammonium groups and having a charge density of about 0.1 to about 2.5 meq/g, and further substituted by siliconate groups such that the modified polysaccharide has a silicon content of about 300 to about 5000 ppm. The modified polysaccharides have application in industrial, home care and personal care surface modifying formulations.
This invention disclosure relates to novel maize starch. The starch can be made from the newly developed waxy sugary-2 double-mutant maize that has low activity of Granule Bound Starch Synthase I (GBSSI), which results in low amylose level. The starch from newly developed waxy sugary-2 double-mutant is freeze-thaw stable and has high viscosity. In comparison with the starch of the existing waxy sugary-2 double-mutant maize, the new waxy sugary-2 double-mutant maize starch showed, inter alia, improved pasting profile, starch granule integrity, larger starch granule size, and higher viscosity.
This invention describes the equipment and a method to recover starch from a dilute starch stream produced by manufacturing facilities which process the starch-containing materials, such as potato and corn. The process comprises feeding a dilute aqueous slurry of less than about 5% by weight starch to a classifier to concentrate the slurry by a factor of at least 5 and produce a concentrated slurry, wherein the classifier has at least one overflow exit and at least one underflow exit; drawing off the overflow and underflow from the classifier; feeding the concentrated slurry from the underflow exit of the classifier into a settling tank having at least one underflow exit and at least one overflow exit to produce an underflow layer of starch with a concentration of at least 40% starch proximate to the underflow exit and an aqueous overflow with a concentration of less than about 5% by weight starch proximate to the overflow exit; drawing off the overflow from the tank; and opening a orifice at the underflow exit of the tank to allow the distal most fraction of the underflow to exit the tank.
A low protein yogurt composition is provided comprising water, at least one dairy ingredient and a crosslinked waxy starch, wherein the crosslinked waxy starch is crosslinked with phosphate groups and has a peak Brabender viscosity of from about 600 to about 1500 Brabender units, and the cross-linked waxy starch is present in an amount sufficient to add viscosity to the yogurt. The crosslinked waxy starch can also be stabilized by acetylation to obtain longer shelf life.
The present invention relates to physically modified sago starch which exhibits an increased onset of gelatinization temperature and controlled viscosity development, yet retains significant hot and cold viscosity, the process of making such starch, and the use thereof. Such starches are useful in a variety of products, particularly as viscosifiers.
The present invention relates to physically modified sago starch which exhibits an increased onset of gelatinization temperature and controlled viscosity development, yet retains significant hot and cold viscosity, the process of making such starch, and the use thereof. Such starches are useful in a variety of products, particularly as viscosifiers.
The application relates to a composition comprising separately by weight: a) from about 25% to about 50% by weight of a native rice flour; b) from about 5% to about 15% by weight of a rice flour which has been heat-moisture treated; c) from about 10% to about 20% of a flour which has been thermally inhibited; and d) from about 15% to about 35% of a reduced protein pulse flour selected from the group consisting of pea flour, faba bean flour, lentil flour, chickpea flour, and mixtures thereof.
C07D 233/58 - Heterocyclic compounds containing 1,3-diazole or hydrogenated 1,3-diazole rings, not condensed with other rings having two double bonds between ring members or between ring members and non-ring members with only hydrogen atoms or radicals containing only hydrogen and carbon atoms, attached to ring carbon atoms with only hydrogen atoms or radicals containing only hydrogen and carbon atoms, attached to ring nitrogen atoms
This invention provides methods to reduce fermentation time of the cereal based fermented beverages such as beer, increasing the cellar output as well as enhancing yeast nutrition and beer foam quality. An enzymatically hydrolyzed vegetable protein such as corn gluten meal which supplies a balanced combination of foam enhancing proteins and free amino acids of high nutritional value for yeast is added to the materials to be fermented.
This invention provides methods to reduce fermentation time of the cereal based fermented beverages such as beer, increasing the cellar output as well as enhancing yeast nutrition and beer foam quality. An enzymatically hydrolyzed vegetable protein such as corn gluten meal which supplies a balanced combination of foam enhancing proteins and free amino acids of high nutritional value for yeast is added to the materials to be fermented.
The present application relates to novel isomaltooligosaccharide (IMO) compositions containing isomaltulose, methods for preparing the same and uses thereof. Specifically, the IMO compositions according to the present application containing isomaltulose, which is a sugar component not contained in currently available isomaltooligosaccharide products, have a quality of sweetness and degree of sweetness differentiated from the existing isomaltooligosaccharide products and thus can be used as sweeteners for more various applications.
A cosmetic or dermatologically acceptable composition is provided comprising: water; a personal care ingredient and a cationic starch characterized by: a) an amylopectin/amylose weight ratio of greater than 60/40; b) an apparent cationic molecular weight of greater than or equal to 12 million daltons; and c) a cationic degree of substitution of from 0.5 meq/g to 2.5 meq/g. Also provided are cosmetic or dermatologically acceptable compositions comprising cationic mung bean starches and cosmetic and dennatologically acceptable compositions which are free of polymeric silicones.
A cosmetic or dermatologically acceptable composition is provided comprising: water; a personal care ingredient and a cationic starch characterized by: a) an amylopectin/amylose weight ratio of greater than 60/40; b) an apparent cationic molecular weight of greater than or equal to 12 million daltons; and c) a cationic degree of substitution of from 0.5 meq/g to 2.5 meq/g. Also provided are cosmetic or dermatologically acceptable compositions comprising highly substituted mung bean starches and cosmetic and dermatologically acceptable compositions which are free of polymeric silicones.
A food product composition containing a dairy ingredient and having an aqueous phase comprised of a waxy cassava acetyl-substituted inhibited starch in an amount effective to thicken said aqueous phase, such as a yogurt, is provided. A method of making such a food product is also provided.
A23C 9/154 - Milk preparationsMilk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparationsMilk gels
A23L 23/00 - SoupsSauces Preparation or treatment thereof
A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers
A23L 29/244 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
A pet food composition comprising a meat based material comprised of meat or meat by-products, and an aqueous phase comprised of an acetyl-substituted waxy cassava inhibited starch in an amount effective to thicken said aqueous phase is provided. Also provided is a gravy for a pet food comprising an acetyl- substituted waxy cassava inhibited starch in an amount effective to thicken said composition and having a freeze/thaw stability greater than about 5 cycles as well as a method of feeding a canine or feline pet. Also provided is a gravy for a pet food comprised of a hydroxypropyl-substituted waxy cassava inhibited starch having less than about 2.5%, by weight of hydroxylpropyl substituents, in an amount effective to thicken said aqueous phase.
A23K 10/30 - Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hayAnimal feeding-stuffs from material of fungal origin, e.g. mushrooms
A23K 10/20 - Animal feeding-stuffs from material of animal origin
The present application relates to novel isomaltooligosaccharide (IMO) compositions containing isomaltulose, methods for preparing the same and uses thereof. Specifically, the IMO compositions according to the present application containing isomaltulose, which is a sugar component not contained in currently available isomaltooligosaccharide products, have a quality of sweetness and degree of sweetness differentiated from the existing isomaltooligosaccharide products and thus can be used as sweeteners for more various applications.
C13K 13/00 - Sugars not otherwise provided for in this class
C12P 19/00 - Preparation of compounds containing saccharide radicals
C12P 19/14 - Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase, e.g. by alpha-amylase
C12P 19/18 - Preparation of compounds containing saccharide radicals produced by the action of a glycosyl transferase, e.g. alpha-, beta- or gamma-cyclodextrins
C12P 19/24 - Preparation of compounds containing saccharide radicals produced by the action of an isomerase, e.g. fructose
Paper sizing using an agent containing uniformly bound octenyl succinic anhydride groups made by the reaction of octenyl succinic anhydride onto a dispersed waxy starch
The application relates to an agent containing bound octenyl succinic anhydride groups made via the reaction of octenyl succinic anhydride onto a dispersed waxy starch, which provides significant improvements in paper porosity reduction, when added at a low level to a commodity surface starch dispersion and used to surface size paper.
The application relates to a starch comprising greater than 70% by weight of total dietary fiber as determined by the AOAC 991.43 test method and wherein the starch has not been chemically modified.
The application relates to a process comprising: a) steeping high amylose corn kernels at a temperature from about 71° C. to about 93° C. for a time from about 24 hours to about 72 hours; b) subjecting the high-temperature steep corn kernels to conventional wet milling; c) recovering starch with a total dietary fiber (TDF) content from about 33% to about 45% (w/w); and d) wherein the recovered starch has not been chemically modified.
Described herein are methods for preparing isomaltooligosaccharides ("IMOs") from a carbohydrate substrate and uses thereof. In the presence of a maltogenic enzyme and additional IMO precursors, an Aspergillus sp. invertase is capable of producing IMOs from a starch slurry. The ability of the invertase to function as a transglucosidase enzyme imparts a simultaneous mechanism for IMO saccharification.
