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1.发明授权公开(公告)号：US06231675B1
公开(公告)日：2001-05-15
申请号：US09327393
申请日：1999-06-07
Applicant: Chung-Wai Chiu , Eleanor Schiermeyer , David J. Thomas , Manish B. Shah , Douglas J. Hanchett , Roger Jeffcoat
Inventor： Chung-Wai Chiu , Eleanor Schiermeyer , David J. Thomas , Manish B. Shah , Douglas J. Hanchett , Roger Jeffcoat
IPC: C08B3000
CPC classification number: A23G9/34 , A21D2/186 , A21D6/00 , A21D6/003 , A23C9/137 , A23C19/0765 , A23G3/346 , A23G9/52 , A23G2200/06 , A23L7/111 , A23L7/165 , A23L7/198 , A23L9/10 , A23L9/22 , A23L19/09 , A23L19/18 , A23L21/15 , A23L21/18 , A23L23/00 , A23L27/60 , A23L27/63 , A23L29/212 , A23L29/219 , A23L29/225 , A23P20/12 , C08B30/12 , C08B30/14
Abstract: Thermally-inhibited starches and flours which are functionally equivalent to chemically-crosslinked starches are prepared by a process which comprises the steps of dehydrating a granular starch or flour to anhydrous or substantially anhydrous (
Abstract translation: 在功能上等同于化学交联淀粉的热抑制淀粉和面粉通过包括以下步骤的方法制备，所述方法包括以下步骤：将颗粒状淀粉或面粉脱水至无水或基本无水（<1％水分）并热处理脱水淀粉或面粉 一段时间并且足以抑制淀粉的温度（例如，120-180℃长达20小时）。 优选地，在脱水之前将淀粉的pH调节至中性或更高（例如，pH 8-9.5）。 脱水可以是与热处理同时进行的热脱水或通过用溶剂（例如乙醇）萃取或通过冷冻干燥进行的非热脱水。
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2.发明授权
公开(公告)号：US5932017A
公开(公告)日：1999-08-03
申请号：US593022
申请日：1996-01-29
Applicant: Chung-Wai Chiu , Eleanor Schiermeyer , David J. Thomas , Manish B. Shah , Douglas J. Hanchett , Roger Jeffcoat
Inventor： Chung-Wai Chiu , Eleanor Schiermeyer , David J. Thomas , Manish B. Shah , Douglas J. Hanchett , Roger Jeffcoat
IPC: A21D2/18 , A21D6/00 , A23C9/137 , A23C19/076 , A23G3/34 , A23G9/32 , A23G9/34 , A23G9/52 , A23L1/00 , A23L1/0522 , A23L1/068 , A23L1/072 , A23L1/10 , A23L1/16 , A23L1/18 , A23L1/187 , A23L1/19 , A23L1/212 , A23L1/217 , A23L1/24 , A23L1/39 , C08B30/12 , C08B30/14 , C08B30/00
CPC classification number: A23G9/34 , A21D2/186 , A21D6/00 , A21D6/003 , A23C19/0765 , A23C9/137 , A23G3/346 , A23G9/52 , A23L19/09 , A23L19/18 , A23L21/15 , A23L21/18 , A23L23/00 , A23L27/60 , A23L27/63 , A23L29/212 , A23L29/219 , A23L29/225 , A23L7/111 , A23L7/165 , A23L7/198 , A23L9/10 , A23L9/22 , A23P20/12 , C08B30/12 , C08B30/14 , A23G2200/06
Abstract: Thermally-inhibited starches and flours which are functionally equivalent to chemically-crosslinked starches are prepared by a process which comprises the steps of dehydrating a granular starch or flour to anhydrous or substantially anhydrous (
Abstract translation: 在功能上等同于化学交联淀粉的热抑制淀粉和面粉通过包括以下步骤的方法制备，所述方法包括以下步骤：将颗粒状淀粉或面粉脱水至无水或基本无水（<1％水分）并热处理脱水淀粉或面粉 一段时间并且足以抑制淀粉的温度（例如，120-180℃长达20小时）。 优选地，在脱水之前将淀粉的pH调节至中性或更高（例如，pH 8-9.5）。 脱水可以是与热处理同时进行的热脱水或通过用溶剂（例如乙醇）萃取或通过冷冻干燥进行的非热脱水。
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公开(公告)号：US06447615B2
公开(公告)日：2002-09-10
申请号：US09371318
申请日：1999-08-10
Applicant: Douglas J. Hanchett , Tunyawat Kasemsuwan , Joseph Light , Ai-Tsing Tan
Inventor： Douglas J. Hanchett , Tunyawat Kasemsuwan , Joseph Light , Ai-Tsing Tan
IPC: A23L10522
CPC classification number: A23G3/42 , A21D2/186 , A23C9/137 , A23C9/1544 , A23G3/346 , A23G9/34 , A23G9/52 , A23G2200/06 , A23L7/111 , A23L9/12 , A23L13/426 , A23L13/50 , A23L15/20 , A23L17/00 , A23L19/115 , A23L29/212 , C08B30/12 , C08B30/18 , C08L3/02
Abstract: The present invention is directed to sago fluidity starch and the use thereof. Such fluidity starches exhibit exceptionally fast gelling properties, high gel strengths, and exceptional elasticity. These properties allow for significantly reduced processing times, including reduced hold times. Further, the higher gel strength allows for reduced starch levels without loss of final product gel strength integrity or texture.
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4.发明授权
公开(公告)号：US5718770A
公开(公告)日：1998-02-17
申请号：US587627
申请日：1996-01-17
Applicant: Manish B. Shah , David J. Thomas , Chung-Wai Chiu , Roger Jeffcoat , Douglas J. Hanchett
Inventor： Manish B. Shah , David J. Thomas , Chung-Wai Chiu , Roger Jeffcoat , Douglas J. Hanchett
IPC: A21D2/18 , A21D6/00 , A23G3/34 , A23G9/52 , A23L1/0522 , A23L1/10 , A23L1/24 , C08B30/12 , C08B30/00
CPC classification number: A23G3/346 , A21D2/186 , A21D6/00 , A23G9/52 , A23L27/60 , A23L29/212 , A23L29/219 , A23L7/198 , A23G2200/06
Abstract: Pregelatinized granular starches and flours are thermally inhibited by dehydrating a starch to anhydrous or substantially anhydrous and then heat treating the dehydrated starch at a temperature and for a time sufficient to inhibit the starch. The starch may be pregelatinized prior to or after the thermal inhibition using methods known in the art which retain the granular integrity. Preferably, the pH of the starch or flour is raised to 7.0 or above prior to the thermal inhibition steps. The dehydration step may be carried out by directly heating the starch, by extracting the starch with a solvent, or by freeze drying the starch. Preferably protein and/or lipids are removed prior to or after the thermal inhibition.
Abstract translation: 通过将淀粉脱水至无水或基本上无水，然后在足以抑制淀粉的温度和时间下对脱水淀粉进行热处理，预胶化的颗粒状淀粉和面粉被热抑制。 淀粉可以在热抑制之前或之后使用本领域已知的保留颗粒完整性的方法进行预胶化。 优选地，在热抑制步骤之前，将淀粉或面粉的pH升高至7.0或更高。 脱水步骤可以通过直接加热淀粉，通过用溶剂萃取淀粉，或通过冷冻干燥淀粉来进行。 优选在热抑制之前或之后除去蛋白质和/或脂质。
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公开(公告)号：US06372361B1
公开(公告)日：2002-04-16
申请号：US09611862
申请日：2000-07-07
Applicant: Victor L. Mackewicz , Robert L. Billmers , Douglas J. Hanchett
Inventor： Victor L. Mackewicz , Robert L. Billmers , Douglas J. Hanchett
IPC: B32B2306
CPC classification number: D21H19/10 , C08B31/04 , C08B31/18 , Y10T428/31993
Abstract: A paper coating comprising a hydrophobically modified starch having an amylose content of less than about 40% by weight. The coating provides the paper product with oil and grease resistant properties.
Abstract translation: 一种纸涂层，其包含直链淀粉含量小于约40重量％的疏水改性淀粉。 涂层为纸制品提供防油和防油性能。
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Patent Agency Ranking
公开(公告)号：US5871756A
公开(公告)日：1999-02-16
申请号：US594198
申请日：1996-01-31
Applicant: Roger Jeffcoat , Joseph Pasapane , Donna L. Ronco , Daniel B. Solarek , Douglas J. Hanchett
Inventor： Roger Jeffcoat , Joseph Pasapane , Donna L. Ronco , Daniel B. Solarek , Douglas J. Hanchett
IPC: A61K8/72 , A61K8/00 , A61K8/02 , A61K8/06 , A61K8/73 , A61K8/96 , A61K8/97 , A61Q1/00 , A61Q1/02 , A61Q1/04 , A61Q1/06 , A61Q1/10 , A61Q5/00 , A61Q5/02 , A61Q5/04 , A61Q5/06 , A61Q5/08 , A61Q5/10 , A61Q5/12 , A61Q9/02 , A61Q17/04 , A61Q19/00 , A61K7/48
CPC classification number: A61Q19/00 , A61K8/732 , A61K8/97 , A61Q5/00 , A61Q1/02 , A61Q1/06 , A61Q1/10 , A61Q1/12 , A61Q15/00 , A61Q17/00 , A61Q17/04 , A61Q19/002 , A61Q5/02 , A61Q5/10 , A61Q9/02 , Y10S424/01 , Y10S424/02 , Y10S424/03 , Y10S424/05
Abstract: Thermally-inhibited starches and flours are used in cosmetic compositions such as skin and hair care products as emulsifiers, thickeners, and aesthetic control agents. The starch or flour is inhibited by dehydrating the starch or flour to anhydrous or substantially anhydrous and then heat treating the dehydrated starch or flour for a time and at a temperature sufficient to inhibit the starch or flour and improve its viscosity stability when dispersed in water. The dehydration may be a thermal or a non-thermal dehydration (e.g., by alcohol extraction or freeze-drying). Preferably, the pH of the starch or flour is adjusted to a neutral or above (e.g., pH 8-9.5) prior to the dehydration and heat treatment.
Abstract translation: 热稳定性淀粉和面粉用于化妆品组合物如皮肤和护发产品中作为乳化剂，增稠剂和美学控制剂。 通过将淀粉或面粉脱水至无水或基本上无水，然后将脱水淀粉或面粉热处理一段时间并足以抑制淀粉或面粉并在分散于水中时提高其粘度稳定性，来抑制淀粉或面粉。 脱水可以是热或非热脱水（例如通过醇提取或冷冻干燥）。 优选地，在脱水和热处理之前，将淀粉或面粉的pH调节至中性或高于（例如，pH 8-9.5）。
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公开(公告)号：US07244312B2
公开(公告)日：2007-07-17
申请号：US10053926
申请日：2002-01-22
Applicant: Douglas J. Hanchett , Tunyawat Kasemsuwan , Joseph Light , Ai-Tsing Tan
Inventor： Douglas J. Hanchett , Tunyawat Kasemsuwan , Joseph Light , Ai-Tsing Tan
IPC: A23L1/0522 , C08B30/00
CPC classification number: A23G3/42 , A21D2/186 , A23C9/137 , A23C9/1544 , A23G3/346 , A23G9/34 , A23G9/52 , A23G2200/06 , A23L7/111 , A23L9/12 , A23L13/426 , A23L13/50 , A23L15/20 , A23L17/00 , A23L19/115 , A23L29/212 , C08B30/12 , C08B30/18 , C08L3/02
Abstract: The present invention is directed to sago fluidity starch and the use thereof. Such fluidity starches exhibit exceptionally fast gelling properties, high gel strengths, and exceptional elasticity. These properties allow for significantly reduced processing times, including reduced hold times. Further, the higher gel strength allows for reduced starch levels without loss of final product gel strength integrity or texture.
Abstract translation: 本发明涉及西米流质性淀粉及其用途。 这种流动性淀粉显示出非常快的胶凝性，高凝胶强度和特殊的弹性。 这些特性允许显着减少处理时间，包括减少保持时间。 此外，更高的凝胶强度允许降低淀粉水平而不损失最终产品凝胶强度的完整性或质地。
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公开(公告)号：US06261376B1
公开(公告)日：2001-07-17
申请号：US09436671
申请日：1999-11-10
Applicant: Roger Jeffcoat , Chung-Wai Chiu , Manish B. Shah , David J. Thomas , Douglas J. Hanchett
Inventor： Roger Jeffcoat , Chung-Wai Chiu , Manish B. Shah , David J. Thomas , Douglas J. Hanchett
IPC: C08B3000
CPC classification number: C08B30/14 , A23L29/212 , A23L29/219 , C08B30/12
Abstract: Thermally-inhibited, pregelatinized non-granular starches and flours are prepared by pregelatinizing the starch or flour and thermally inhibiting the starch or flour by dehydrating the starch or flour to anhydrous or substantially anhydrous and then heat treating the dehydrated starch. The pregelatinization may be carried out prior to or after the thermal inhibition using known methods which disrupt the granular structure such by drum drying or jet cooking and spray-drying. Preferably the starch or flour is adjusted to a pH above 7.0 prior to the thermal inhibition. The starch may be dehydrated by heating the starch in a suitable heating apparatus, by extracting the water from the starch using a solvent such as ethanol, or by freeze drying the starch. Preferably the starch or flour is treated with a solvent to remove proteins and/or lipids and thus prevent off flavors.
Abstract translation: 通过将淀粉或面粉预胶化并通过将淀粉或面粉脱水至无水或基本上无水，然后热处理脱水淀粉来热抑制淀粉或面粉来制备耐热抑制的预胶化非粒状淀粉和面粉。 预胶凝化可以在热抑制之前或之后使用已知的方法进行，这些方法通过鼓干燥或喷射蒸煮和喷雾干燥来破坏颗粒结构。 优选地，在热抑制之前将淀粉或面粉调节至高于7.0的pH。 可以通过在合适的加热装置中加热淀粉，使用溶剂如乙醇从淀粉中提取水，或通过冷冻干燥淀粉来使淀粉脱水。 优选地，用溶剂处理淀粉或面粉以除去蛋白质和/或脂质，从而防止异味。
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9.发明授权
公开(公告)号：US6010574A
公开(公告)日：2000-01-04
申请号：US959087
申请日：1997-10-28
Applicant: Roger Jeffcoat , Chung-Wai Chiu , Manish B. Shah , David J. Thomas , Douglas J. Hanchett
Inventor： Roger Jeffcoat , Chung-Wai Chiu , Manish B. Shah , David J. Thomas , Douglas J. Hanchett
IPC: A23L1/05 , A23L1/0522 , C08B30/12 , C08B30/14 , C08B30/00
CPC classification number: C08B30/14 , A23L29/212 , A23L29/219 , C08B30/12
Abstract: Thermally-inhibited, pregelatinized non-granular starches and flours are prepared by pregelatinizing the starch or flour and thermally inhibiting the starch or flour by dehydrating the starch or flour to anhydrous or substantially anhydrous and then heat treating the dehydrated starch. The pregelatinization may be carried out prior to or after the thermal inhibition using known methods which disrupt the granular structure such by drum drying or jet cooking and spray-drying. Preferably the starch or flour is adjusted to a pH above 7.0 prior to the thermal inhibition. The starch may be dehydrated by heating the starch in a suitable heating apparatus, by extracting the water from the starch using a solvent such as ethanol, or by freeze drying the starch. Preferably the starch or flour is treated with a solvent to remove proteins and/or lipids and thus prevent off flavors.
Abstract translation: 通过预先糊化淀粉或面粉并通过将淀粉或面粉脱水至无水或基本上无水，然后热处理脱水淀粉来热抑制淀粉或面粉来制备耐热抑制的预胶化非粒状淀粉和面粉。 预胶凝化可以在热抑制之前或之后使用已知的方法进行，这些方法通过鼓干燥或喷射蒸煮和喷雾干燥来破坏颗粒结构。 优选地，在热抑制之前将淀粉或面粉调节至高于7.0的pH。 可以通过在合适的加热装置中加热淀粉，使用溶剂如乙醇从淀粉中提取水，或通过冷冻干燥淀粉来使淀粉脱水。 优选地，用溶剂处理淀粉或面粉以除去蛋白质和/或脂质，从而防止异味。
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10.发明授权
公开(公告)号：US5720822A
公开(公告)日：1998-02-24
申请号：US476963
申请日：1995-06-07
Applicant: Roger Jeffcoat , Chung-Wai Chiu , Manish B. Shah , David J. Thomas , Douglas J. Hanchett
Inventor： Roger Jeffcoat , Chung-Wai Chiu , Manish B. Shah , David J. Thomas , Douglas J. Hanchett
CPC classification number: C08B30/14 , A23L29/212 , A23L29/219 , C08B30/12
Abstract: Thermally-inhibited, pregelatinized non-granular starches and flours are prepared by pregelatinizing the starch or flour and thermally inhibiting the starch or flour by dehydrating the starch or flour to anhydrous or substantially anhydrous and then heat treating the dehydrated starch. The pregelatinization may be carried out prior to or after the thermal inhibition using known methods which disrupt the granular structure such by drum drying or jet cooking and spray-drying. Preferably the starch or flour is adjusted to a pH above 7.0 prior to the thermal inhibition. The starch may be dehydrated by heating the starch in a suitable heating apparatus, by extracting the water from the starch using a solvent such as ethanol, or by freeze drying the starch. Preferably the starch or flour is treated with a solvent to remove proteins and/or lipids and thus prevent off flavors.
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