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1.发明申请公开(公告)号：US20240409569A1
公开(公告)日：2024-12-12
申请号：US18695086
申请日：2022-10-06
Applicant: CORN PRODUCTS DEVELOPMENT, INC.
Inventor： Nan QI , Christopher GREGSON , Sarfaraz PATEL
IPC: C07H1/08 , A23L27/30 , C07H15/256
Abstract: Through solid dosage minor reduction, the weight percentage of solids in an initial solution of crystallization is reduced in a controlled manner for crystallizing a stevia extract or remaining stevia extract starting material with low steviol glycoside content to obtain crystal steviol glycosides. The solid dosage minor reduction in the crystallization process imparts increased efficiencies to manufacturing processes and enables one or more benefits such as increased particle size distribution of the final crystal product, completion of one or more of solid product isolation processes (e.g., filtration and/or centrifugation) after crystallization, increased dewatering rate in solid product isolation processes, increased speed in subsequent solid drying, and enhanced product purities.
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公开(公告)号：US20240254261A1
公开(公告)日：2024-08-01
申请号：US18592750
申请日：2024-03-01
Applicant: CORN PRODUCTS DEVELOPMENT, INC.
Inventor： Tarak SHAH , Christopher LANE , Kamlesh SHAH
IPC: C08B31/00 , A21D2/18 , A23C9/13 , A23K20/163 , A23L9/10 , A23L23/00 , A23L27/60 , A23L29/212 , C08B30/12
CPC classification number: C08B31/00 , A21D2/186 , A23C9/1307 , A23K20/163 , A23L9/10 , A23L23/00 , A23L27/60 , A23L29/212 , C08B30/12 , A23V2002/00
Abstract: Improved thermally inhibited starch is disclosed and methods of making such starch are disclosed. In some embodiments a thermally inhibited starch has improved whiteness and flavor. In some embodiments a method for making a thermally inhibited starch includes providing adding a buffer and an acid to a starch to obtain a pH adjusted starch having an acidic pH and thermally inhibiting the pH adjusted starch. The technology further pertains to methods of making the thermally inhibited starch in batch, continuous, continuous-like process or combinations thereof.
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公开(公告)号：US20240180196A1
公开(公告)日：2024-06-06
申请号：US18549977
申请日：2022-03-11
Applicant: CORN PRODUCTS DEVELOPMENT, INC.
Inventor： Akshay ARORA , Laura GRAHAM , Roxanna SHARIFF , Marjorie WELCHOFF , Catherine BOMONT , Alessa SNYDER , Ying BIAN , Albert TILLET , Shady MASSOUD , Mark PANCZYK
Abstract: This specification discloses extrusion cooked vegetable protein compositions made from a mixture of legume proteins. The proteins come from the same type of legume but are processed differently. The extrusion cooked vegetable protein composition hydrates rapidly and at ambient conditions while maintaining firmness. This specification discloses a legume protein mixture useful as a feedstock for making an extrusion cooked vegetable protein compositions of the type described in this specification. This specification discloses extruder conditions for using a legume protein mixture feedstock to make an extrusion cooked vegetable protein compositions of the type described in this specification.
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公开(公告)号：US20240016178A1
公开(公告)日：2024-01-18
申请号：US18471000
申请日：2023-09-20
Applicant: CORN PRODUCTS DEVELOPMENT, INC.
Inventor： Caterina LODUCA , Nagul NAGULESWARAN , Canan OZER , Brandon ROA , Dilek UZUNALIOGLU , Bicheng WU , Xin YANG , Erhan YILDIZ
Abstract: This specification discloses heat moisture treated fava bean protein concentrates having between about 50% and about 73% protein, about 0.1% to about 8% be weight starch, and between about 0.1% and about 9% fat, and use of said concentrates in foodstuffs, including for example emulsions, confectionary spreads, and ice cream.
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公开(公告)号：US20230127140A1
公开(公告)日：2023-04-27
申请号：US17801569
申请日：2021-03-01
Applicant: CORN PRODUCTS DEVELOPMENT, INC
Inventor： Quyen NGUYEN , Brandon ROA , Bicheng WU , Xin YANG , Christopher ZHANG
Abstract: The technology disclosed in this specification pertains to pulse protein-based emulsifiers comprising unhydrolyzed soluble pulse, or pea, or chickpea protein and a dissolved, unmodified amylopectin. Also disclosed in this specification are long term shelf stable egg-free emulsions and methods of their manufacture using the described pulse protein-based emulsifiers. Stability of the emulsion can be measured by reference to their small mean oil droplet size and reduced variability in mean oil droplet size over time.
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Patent Agency Ranking
公开(公告)号：US20230069060A1
公开(公告)日：2023-03-02
申请号：US17983529
申请日：2022-11-09
Applicant: CORN PRODUCTS DEVELOPMENT, INC.
Inventor： Hongxin JIANG , Christopher LANE , Tarak SHAH
IPC: A21D6/00 , A21D13/047 , A23L7/10
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.
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公开(公告)号：US11530429B2
公开(公告)日：2022-12-20
申请号：US16959626
申请日：2018-12-28
Applicant: CORN PRODUCTS DEVELOPMENT, INC.
Inventor： Hea-Seok Jeong , Jiyoung Song
Abstract: This invention provides an isomaltooligosaccharide (IMO) composite and the method to manufacture. According to this invention, isomaltooligosaccharide with a high level of sweetness can be provided without an additional process of adding fructose.
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公开(公告)号：US11350643B2
公开(公告)日：2022-06-07
申请号：US16464097
申请日：2017-11-21
Applicant: Corn Products Development, Inc.
Inventor： Brandon Roa , Erhan Yildiz , David Stevenson , William Anthony , Jelle Brinksma
IPC: A23C9/137 , A23L29/219 , C12P19/14 , C12P19/04 , A23L29/212 , A23L29/30
Abstract: Disclosed herein is at least one low protein yogurt composition comprising at least one dairy ingredient, dairy alternative ingredient, or mixture thereof, and a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy potato starch, wherein said low protein yogurt comprises less than 2.9% dairy protein content, and at least one method for making these low protein yogurt compositions. Also disclosed herein is a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy potato starch.
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公开(公告)号：US20210269972A1
公开(公告)日：2021-09-02
申请号：US17258290
申请日：2019-07-10
Applicant: NOVOZYMES A/S , CORN PRODUCTS DEVELOPMENT INC.
Inventor： Xinglian Geng , Chen Yun Chung , John Powell , Priscilla Montoan Damiao
Abstract: Disclosed herein is a mixture comprising at least one carbohydrate-active enzyme, at least one liquid natural polymer, and optionally at least one strength agent. The mixture is useful in methods of making paper or board and methods of improving refinability and/or strengthening potential of paper pulp for use in a paper or board mill. In such methods the mixture is added to a cellulosic material containing pulp slurry in the process of making paper or board products.
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公开(公告)号：US11058127B2
公开(公告)日：2021-07-13
申请号：US14844351
申请日：2015-09-03
Applicant: CORN PRODUCTS DEVELOPMENT, INC
Inventor： Hongxin Jiang , Christopher Lane
IPC: A23G3/32
Abstract: A process of making a caramel color comprising a) mixing a carbohydrate with an ammonia compound and a sulfite compound and at pH from just greater than about 4.0 to about 6.0; and b) heating of the mixture from step a) in a sealed vessel to a temperature of from about 120° C. to about 137° C. and maintaining a temperature in said range for at least about 2 hours, said time and temperature being sufficient to yield a product having a color level of at least about double strength and a level of 4-MeI of less than about 20 ppm, is provided. Also provided is a process of ramped heating which results in a similar caramel color product.
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