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公开(公告)号：US20230159666A1
公开(公告)日：2023-05-25
申请号：US17429143
申请日：2020-02-06
Applicant: KEMIRA OYJ
Inventor： Asko KARPPI , Perttu HEISKA , Mika SUVANTO , Matti HIETANIEMI
CPC classification number: C08B30/02 , C08B30/14 , D21H17/28 , B01F23/511 , B01F23/581 , B01F23/53 , B01F25/51 , B01F2101/47
Abstract: The present invention relates to a method and an arrangement for dissolving starch. Specifically, the present invention relates to a method for dissolving starch by introducing mechanical force to at least partially gelatinized agueous starch.
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公开(公告)号：US11653687B2
公开(公告)日：2023-05-23
申请号：US16645204
申请日：2018-09-11
Applicant: CORN PRODUCTS DEVELOPMENT, INC.
Inventor： Hanna Clune , John Garrison , Douglas Hanchett , Oyelayo Jegede , Lynette Jernigan , Bee Tin Kor , Tarak Shah , Suh Fang Thng
CPC classification number: A23L29/212 , A23C9/137 , A23C9/1544 , A23D7/0056 , A23L5/17 , A23L9/10 , A23L27/60 , C08B30/14 , A23V2002/00
Abstract: This specification discloses thermally inhibited waxy cassava starches and edible compositions made therefrom. In one aspect edible compositions have improved creaminess compared to prior art starches, independent of starch usage level and the viscosity provided by the starch. In an embodiment the edible composition comprises between 0.1% and 35.0% by weight. In various embodiments the thermally inhibited waxy cassava starch has a peak viscosity of between about 100, and 2000 Brabender units or between 500 and 1500 Brabender Units.
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3.发明授权公开(公告)号：US09828441B2
公开(公告)日：2017-11-28
申请号：US14494547
申请日：2014-09-23
Applicant: United States Gypsum Company
Inventor： Yijun Sang , Weixin D. Song , Cesar Chan , Chris C. Lee
IPC: C08B30/14 , C04B28/14 , C04B24/10 , E04C2/26 , C04B111/00
CPC classification number: C08B30/14 , C04B28/14 , C04B2111/0062 , C04B2111/00672 , E04C2/26 , Y02W30/97 , Y10T428/31971 , C04B24/383 , C04B14/28 , C04B18/24
Abstract: Disclosed are methods relating to an extruded pregelatinized, partially hydrolyzed starch prepared by mixing at least water, non-pregelatinized starch, and acid to form a starch precursor. The acid can be a weak acid that substantially avoids chelating calcium ions or a strong acid in a small amount. In the method, pregelatinization and acid-modification of the starch precursor occurs in one step in an extruder. Also disclosed are methods of preparing board using the starch prepared according to the methods, as well as starches and boards prepared by various methods of the invention.
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公开(公告)号：US20150368370A1
公开(公告)日：2015-12-24
申请号：US14410507
申请日：2012-06-29
Applicant: Dietmar GRÜLL , Marnik Michel WASTYN , Karin BRUNNER
Inventor： Dietmar GRÜLL , Marnik Michel WASTYN , Karin BRUNNER
IPC: C08B30/12 , C08B30/20 , A23L1/0522
CPC classification number: C08B30/12 , A23L29/212 , C08B30/06 , C08B30/14 , C08B30/16 , C08B30/20 , C08B31/18 , C08H99/00
Abstract: The present invention relates to thermally inhibited starch and starchy flours produced by heat treatment of native starch that is pre-dried where necessary to a dry matter content of more than or equal to 95% by weight, preferably 98% by weight, particularly preferably 99% by weight, wherein said starch, pre-dried where necessary, is heat treated in the presence of at least 0.1 percent by volume of oxygen at a product temperature in excess of 100° C. in a vibrating spiral conveyor.
Abstract translation: 本发明涉及通过热处理天然淀粉而产生的热抑制淀粉和淀粉粉，该天然淀粉在必要时预干燥，干物质含量大于或等于95重量％，优选98重量％，特别优选99 重量％，其中在需要时预干燥的所述淀粉在至少0.1体积％氧气的存在下，在振动螺旋输送机中的产物温度超过100℃下进行热处理。
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公开(公告)号：US08801900B2
公开(公告)日：2014-08-12
申请号：US13992459
申请日：2011-12-07
Applicant: Rudy Roux , Andreas Voigt
Inventor： Rudy Roux , Andreas Voigt
IPC: D21F11/00
CPC classification number: D21H17/29 , C08B30/14 , C08B31/003 , C08B31/006 , C08B31/125 , C08J3/075 , C08J2303/02 , C08J2303/04 , C08L3/04 , D21H21/10 , D21H21/18
Abstract: The starch composition comprises a cationic, cross-linked starch that is partly swollen and partly gelatinized. It has a gelatinization coefficient gT smaller than 0.7 with T the jet cooking temperature. The starch composition suitably comprises a wheat starch or a blend of a wheat starch and another starch, for instance a root or tuber starch.
Abstract translation: 淀粉组合物包含阳离子的交联淀粉，其部分溶胀并部分凝胶化。 其凝胶化系数gT小于0.7，T为喷射蒸煮温度。 淀粉组合物适当地包括小麦淀粉或小麦淀粉和另一种淀粉的混合物，例如根或块茎淀粉。
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Patent Agency Ranking
公开(公告)号：US08759511B2
公开(公告)日：2014-06-24
申请号：US13570557
申请日：2012-08-09
Applicant: Thomas J. English , Kamlesh Shah , James J. Kasica , Christopher C. Lane , Tushar Shah
Inventor： Thomas J. English , Kamlesh Shah , James J. Kasica , Christopher C. Lane , Tushar Shah
CPC classification number: C08B37/00 , A23L7/198 , A23L29/212 , A23L29/219 , A23L29/25 , C08B30/12 , C08B30/14
Abstract: This invention is directed to a process for making a thermally inhibited polysaccharide by dehydrating a polysaccharide to substantially anhydrous or anhydrous conditions and thermally inhibiting the substantially anhydrous or anhydrous polysaccharide at a temperature of 100° C. or greater for a time sufficient to inhibit the polysaccharide in an oxygen enriched concentration of at least 6.5 moles/m3.
Abstract translation: 本发明涉及通过将多糖脱水至基本上无水或无水条件并在100℃或更高的温度下热抑制基本上无水或无水多糖的制备热抑制多糖的方法足以抑制多糖的时间 富氧浓度至少为6.5摩尔/立方米。
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公开(公告)号：US20140161954A1
公开(公告)日：2014-06-12
申请号：US13708487
申请日：2012-12-07
Applicant: Andrew Edward McPherson , Tori Ann Boomgaarden , Brian E. LeVine , Gary Francis Smith
Inventor： Andrew Edward McPherson , Tori Ann Boomgaarden , Brian E. LeVine , Gary Francis Smith
IPC: A23C19/082
CPC classification number: A23C19/082 , A23C19/08 , A23C19/0904 , A23L29/219 , C08B30/14 , C08L3/02 , C08L3/12
Abstract: Emulsifying salt-free processed cheese products as well as methods of preparing emulsifying salt-free processed cheese products are provided. The emulsifying salt-free processed cheese products are prepared with modified starch containing amylopectin and substantially no amylase and without emulsifying salts. The emulsifying salt-free processed cheese products are advantageously resistant to separation during heating and retain desirable organoleptic properties, such as texture and flavor, without using emulsifying salts.
Abstract translation: 提供无乳化加工干酪产品的乳化，以及制备无乳化剂的加工干酪产品的方法。 不含乳化剂的加工干酪产品用含有支链淀粉的改性淀粉和基本上没有淀粉酶和不含乳化盐制备。 无乳化无加工干酪产品有利于耐受加热过程中的分离，并保持所需的感官特性，如质地和风味，而不使用乳化盐。
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公开(公告)号：US20130203983A1
公开(公告)日：2013-08-08
申请号：US13570557
申请日：2012-08-09
Applicant: Thomas J. English , Kamlesh Shah , James J. Kasica , Christopher C. Lane , Tushar Shah
Inventor： Thomas J. English , Kamlesh Shah , James J. Kasica , Christopher C. Lane , Tushar Shah
IPC: C08B37/00
CPC classification number: C08B37/00 , A23L7/198 , A23L29/212 , A23L29/219 , A23L29/25 , C08B30/12 , C08B30/14
Abstract: This invention is directed to a process for making a thermally inhibited polysaccharide by dehydrating a polysaccharide to substantially anhydrous or anhydrous conditions and thermally inhibiting the substantially anhydrous or anhydrous polysaccharide at a temperature of 100° C. or greater for a time sufficient to inhibit the polysaccharide in an oxygen enriched concentration of at least 6.5 moles/m3.
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公开(公告)号：US08471003B2
公开(公告)日：2013-06-25
申请号：US12729754
申请日：2010-03-23
Applicant: Eric Weisser , Tushar Shah
Inventor： Eric Weisser , Tushar Shah
Abstract: This invention relates to thermally inhibited polysaccharides and improved processes of preparing them, wherein the improvement is dehydrating the polysaccharides under increased pressure and/or increased effective oxygen concentrations to produce compositions of improved organoleptic properties, including color, flavor and odor.
Abstract translation: 本发明涉及热抑制多糖及其制备方法，其中改进是在增加的压力下和/或增加的有效氧浓度下脱水多糖，以产生具有改善的感官特性（包括颜色，风味和气味）的组合物。
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公开(公告)号：US08268989B2
公开(公告)日：2012-09-18
申请号：US12423213
申请日：2009-04-14
Applicant: Thomas J. English , Kamlesh Shah , James J. Kasica , Christopher C. Lane , Tushar Shah
Inventor： Thomas J. English , Kamlesh Shah , James J. Kasica , Christopher C. Lane , Tushar Shah
CPC classification number: C08B37/00 , A23L7/198 , A23L29/212 , A23L29/219 , A23L29/25 , C08B30/12 , C08B30/14
Abstract: This invention is directed to a process for making a thermally inhibited polysaccharide by dehydrating a polysaccharide to substantially anhydrous or anhydrous conditions and thermally inhibiting the substantially anhydrous or anhydrous polysaccharide at a temperature of 100° C. or greater for a time sufficient to inhibit the polysaccharide in an oxygen enriched concentration of at least 6.5 moles/m3.
Abstract translation: 本发明涉及通过将多糖脱水至基本上无水或无水条件并在100℃或更高的温度下热抑制基本上无水或无水多糖的制备热抑制多糖的方法足以抑制多糖的时间 富氧浓度至少为6.5摩尔/立方米。
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