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    INHIBITED POROUS GRANULAR STARCHES AND METHODS OF MAKING AND USING THEM
    4.
    发明公开
    INHIBITED POROUS GRANULAR STARCHES AND METHODS OF MAKING AND USING THEM 审中-公开

    公开(公告)号：US20240002548A1

    公开(公告)日：2024-01-04

    申请号：US17913934

    申请日：2021-03-24

    申请人： Tate & Lyle Solutions USA LLC

    发明人： Zheng You ,  Weichang Liu ,  Saravanan Suppiah Singaram ,  Jarred Lawson

    IPC分类号： C08B30/00 ,  A23L29/219 ,  A23L29/212

    CPC分类号： C08B30/00 ,  A23L29/219 ,  A23L29/212

    摘要： The present disclosure relates to inhibited porous granular starches having desirably high porosity. One aspect thereof is a method for making an inhibited porous granular starch product, that includes hydrolyzing a granular starch feed to a degree of hydrolysis of 20-75% using one or more enzymes including one or more of a glucoamylase and an alpha-amylase; wherein the inhibited porous granular starch product has a porosity of 10%˜50% as measured by change in water uptake as compared to the granular starch feed and a sedimentation volume in the range of 20 mL/g to SO mL/g. Another aspect of the disclosure is inhibited porous granular starch product having a water uptake of at least 1.0 g water/g starch and a sedimentation volume in the range of 20-80 mL/g. inhibited porous granular starches can be advantaged over conventional starches in that they can have increased viscosity at lower mass loadings.

    RESISTANT STARCH FROM NATURAL SOURCES AND THEIR PREPARATION
    5.
    发明申请
    RESISTANT STARCH FROM NATURAL SOURCES AND THEIR PREPARATION 有权

    公开(公告)号：US20230033784A1

    公开(公告)日：2023-02-02

    申请号：US17784519

    申请日：2020-12-18

    申请人： Arjuna Natural Private Limited

    发明人： Benny Antony

    IPC分类号： A23L33/22 ,  A23L33/105 ,  A23L29/219 ,  A23L33/00 ,  A61K36/9066 ,  A61P3/02

    摘要： The invention relates to a dietary fiber rich composition derived from plants parts, preferably from ginger, turmeric and Emblica. The composition has at least 45% dietary fiber and most of it is insoluble fibre. The insoluble fibre mostly comprises of resistant starch, the composition has at least 15% resistant starch. The invention also relates to a method of extracting and enrichment of fibre from plant parts. The method further includes solvent extraction, acid treatment and enzymatic treatment. The Starch in the composition either enriched and/or chemical modified. The composition has a place in novel food products, for food processing purposes, as functional food, dietary supplementation purposes and pharmaceutical preparations. Composition has clinically significant activity towards fat loss, blood glucose regulation, inhibiting inflammation and enhance bioavailability.

    CONVERTED STARCH AND FOOD COMPRISING SAID CONVERTED STARCH
    6.
    发明申请
    CONVERTED STARCH AND FOOD COMPRISING SAID CONVERTED STARCH 有权

    公开(公告)号：US20230024363A1

    公开(公告)日：2023-01-26

    申请号：US17757178

    申请日：2020-12-15

    申请人： SVERIGES STÄRKELSEPRODUCENTER, FÖRENING U.P.A.

    发明人： Kalle Johansson

    IPC分类号： C08B30/12 ,  A23L29/219 ,  A23C20/00

    摘要： A converted starch is disclosed, wherein it has a molecular weight, MW, of 250,000-5,000,000 g/mol, a degree of branching of 3.1-3.9%, an amylose content of at most 7%, and a DE (dextrose equivalents) value of 0.05-0.5, as well as a food product containing the converted starch, a method for the production of said converted starch, wherein it comprises the steps of adding a glucan branching enzyme, chosen from Rhodothermus obamesis or Rhodothermus marinus enzymes and enzymes from similar organisms having at least 60% amino acid sequence identity with the Rhodothermus obamesis or Rhodothermus marinus enzyme to an aqueous composition containing starch in a concentration of at least 5% by weight at a temperature of 45-80° C., until a converted starch having a branching degree of 3.1-3.9% is obtained, optionally followed by drying said aqueous solution to a powder of the converted starch, and use of said converted starch for the production of the food product.

    Gluten-free compositions and methods for producing shelf-stable bakery products
    8.
    发明授权
    Gluten-free compositions and methods for producing shelf-stable bakery products 有权

    公开(公告)号：US11102987B2

    公开(公告)日：2021-08-31

    申请号：US15791631

    申请日：2017-10-24

    申请人： Campbell Soup Company

    发明人： Keswara Rao Vadlamani ,  Maia Ketola Lapic

    IPC分类号： A21D13/066 ,  A21D2/18 ,  A23L29/212 ,  A23L29/219 ,  A21D13/40 ,  A21D13/043 ,  A21D13/047 ,  A21D8/06 ,  A21D10/00

    摘要： Embodiments herein include gluten-free baked products such as crackers, gluten-free flour formulations, and related methods. In an embodiment, a cracker flour substitute composition is included having a starch blend including a native starch with 20-30% amylose content, a cross-linked starch and a pre-gelatinized starch with 1-5% amylose content. The composition can include between 0 and 20 ppm gluten. In an embodiment, a shelf-stable baked cracker is included. The shelf-stable baked cracker can include a flour substitute composition including a starch blend having a native starch with 20-30% amylose content, a cross-linked starch, and a pre-gelatinized starch with 1-5% amylose content. The composition can include between 0 and 20 ppm gluten. Other embodiments are also included herein.

    METHOD OF PRODUCING PHOSPHORIC ACID CROSSLINKED STARCH
    9.
    发明申请
    METHOD OF PRODUCING PHOSPHORIC ACID CROSSLINKED STARCH 有权

    公开(公告)号：US20210246230A1

    公开(公告)日：2021-08-12

    申请号：US17251067

    申请日：2019-06-14

    申请人： OJI HOLDINGS CORPORATION

    发明人： Fumihiko SANO ,  Kazuya IKESHIMA ,  Akiko ASANO ,  Akiko TAMAGAWA

    IPC分类号： C08B31/00 ,  A23L29/219 ,  A23L33/125

    摘要： The present invention provides a method of producing phosphoric acid crosslinked starch, including adding phosphorus oxychloride sequentially to raw starch slurry under a condition of pH 9 to 12 to cause the raw starch to undergo a phosphoric acid crosslinking reaction, and controlling the pH by sequentially adding an alkaline solution, wherein concentration of the alkaline solution is increased stepwise or continuously between start and end of the phosphoric acid crosslinking reaction. By the production method of the present invention, phosphoric acid crosslinked starch having a low phosphorus content and a high resistant starch content (for example, pea-derived phosphoric acid crosslinked starch, which has a resistant starch content of 80% or more according to a resistant starch measurement method of AOAC official method 2002.02 and a phosphorus content of 0.5% or less) can be obtained.