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。

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.