| Class / Patent application number | Description | Number of patent applications / Date published |
|---|
| 426661000 | Carbohydrate is starch | 22 |
| 20080248188 | Monocotyledon plant cells and plants which synthesise modified starch - The present invention relates to monocotyledon plant cells and plants which are genetically modified, wherein the genetic modification consists of the introduction of an extraneous nucleic acid molecule which codes for a protein with the biological activity of an R1 protein. The present invention further relates to means and methods for the production thereof. Plant cells and plants of this type synthesise a modified starch, which is characterised in that it has an increased phosphate content and/or a modified phosphorylation pattern and/or an increased final viscosity in an RVA profile and/or a reduced peak temperature in DSC analysis and/or an increased gel strength in the texture analysis compared with starch from corresponding non-genetically modified monocotyledon plants. Therefore, the present invention also relates to the starch which is synthesised from the plant cells and plants according to the invention, and to methods of producing said starch. The present invention further relates to wheat flours which contain said modified starches, and to food products and bakery products which contain said wheat flours and/or starch. | 10-09-2008 |
| 20090017186 | Hydrocolloid Blend For Innovative Texture - The present invention relates to a hydrocolloid blend which exhibits an innovative texture in compositions. The blend consists essentially of a waxy starch which has been enzymatically debranched and a non-high amylose starch which has been stabilized and inhibited in a ratio of 0.8:1 to 8:1. | 01-15-2009 |
| 20090214754 | PROCESS FOR PREPARING STARCH SUSPENSIONS AND STARCH PASTES HAVING IMPROVED PURITY, AND STARCH PRODUCTS - In this disclosure there are provided processes for improving purity of starch suspensions and starch pastes. Also provided in the disclosure are starch products having improved purity. | 08-27-2009 |
| 20090232961 | MINERAL-ABSORPTION PROMOTER, FOOD AND FEED - The present invention relates to a mineral-absorption promoter comprising hardly digestible dextrin or a derivative thereof, as well as food and feed containing the same. The mineral-absorption promoter of the invention can easily be applied to food, has resistance to digestive enzymes secreted by mammals and a function of promoting the absorption of minerals through intestinal or digestive tracts. | 09-17-2009 |
| 20090291193 | Cereals with Altered Dormancy - The present invention relates to polypeptides, and polynucleotides encoding therefor, which influence seed dormancy in cereals such as wheat and barley. In particular, the present invention relates to polypeptides with ABA 8′-hydroxylase activity, and polynucleotides encoding these proteins. Also provided are cereal plants which produce seeds that have altered rates of germination, and/or levels of dormancy, when compared to seeds from wild-type plants, as well as methods of producing such plants. | 11-26-2009 |
| 20090297690 | Production of Sustained Release Starch Product - A process for producing a sustained release starch product comprises (1) combining and mixing starch, hydrocolloid, and water to form a starch material, and (2) drying the starch material to form a starch product. The dried starch product optionally can be milled to the desired particle size. | 12-03-2009 |
| 20100055293 | METHOD FOR REDUCING THE OIL UPTAKE IN FRIED FOODSTUFFS - The invention relates to a method for reducing the oil uptake of extruded and fried food products. The method of the invention comprises partially replacing said cook-up starch and/or instant starch in the ingredients of said food product by, or adding a hydrophobic starch. It has been found that the resulting food products have a remarkable lower tendency to take up oil when being fried. | 03-04-2010 |
| 20100086668 | PROCESS FOR PRODUCING SLOWLY DIGESTIBLE STARCH - A sterilised food product containing starch, the starch having: (a) an amylose content of at least 60 wt. %; (b) a median particle size of between 1 and 15 &mgr;m, at least 90 wt. % of the starch particles having a particle diameter of less than 50 &mgr;m; and (c) a non-digestible starch content of less than 50 wt. %; and (d) a slowly digestible starch content of 15-75 wt. %. The product is obtained by heating and rapidly cooling the starch product and has a high slowly digestible starch content. It is suitable for use in the treatment of diabetes, obesitas, insulin resistance, or for postprandial glucose response. | 04-08-2010 |
| 20100183797 | METHOD OF PRODUCING STARCH HAVING HIGH-LESS DIGESTIBLE STARCH CONTENT - It is intended to provide a method of easily and economically producing starch which has an increased content of less digestible starch. The method of producing starch having a high content of less digestible starch is characterized by comprising contacting starch with hot water at a temperature of 160 to 260° C. which has a pressure corresponding to the saturated vapor pressure at that temperature or more. | 07-22-2010 |
| 20100189875 | USE OF WHOLE GRAIN MATERIALS WITH HIGH RESISTANT STARCH FOR SATIETY, REDUCTION OF FOOD INTAKE AND WEIGHT MANAGEMENT - This invention relates to the use of whole grain products high in resistant starch content to increase satiety in mammals. The invention further relates to the management of weight by increasing such satiety. The whole grain products may be added to foods, and the enhancement may be achieved while not significantly sacrificing organoleptic quality characteristics of the food, including texture and flavor yet increasing the nutritional value. | 07-29-2010 |
| 20100221406 | Production of Crystalline Short Chain Amylose - A process for producing a starch comprises treating a feed starch that comprises amylopectin with glucanotransferase to produce a chain-extended starch, and treating the chain-extended starch with a debranching enzyme to produce a starch product that comprises amylose fragments. At least about 38% by weight of the amylose fragments have a degree of polymerization (DP) of at least about 35. | 09-02-2010 |
| 20100316786 | CORN STARCH AND ALSO CORN FLOURS AND FOODS COMPRISING THIS CORN STARCH - The present invention relates to corn starches having an apparent amylose content between 15% by weight and 40% by weight and a content of rapidly digestible starch between 5% by weight and 25% by weight, and also corn flours and foods comprising these corn starches or corn flours. In addition, the present invention relates to processes for producing said corn starches/corn flours. In addition the present invention relates to processes for producing said corn starches/corn flours and use thereof as resistant starch, as prebiotic or for producing foods having a decreased glycemic index. | 12-16-2010 |
| 20110020529 | Method For Manufacturing Starch Syrup Using Watermelon - Provided is a method for manufacturing starch syrup using watermelon, and more particularly, a new method for manufacturing starch syrup, with respect to storability, processibility, manufacturing economy, productivity, use of additives, etc., which is required to manufacture uniform quality starch syrup which maintains a suitable quality by quantifying the parameters, is constant and stable, and satisfies the palates of average consumers. | 01-27-2011 |
| 20110020530 | METHOD FOR MODIFYING STARCH AND METHOD FOR PRODUCING STARCH BLENDED PREPARATION - The present invention provides a method of effectively modifying starch so as to have an inhibitory effect on swelling and disintegration equivalent to that of chemically-linked starch, without using chemicals or a large amount of water. | 01-27-2011 |
| 20110117265 | SLOWLY DIGESTIBLE STARCH PRODUCT - The invention relates to a starch product in the form of a foodstuff ingredient and to a foodstuff per se whose hydrolysis speed during digestion can be set to low and especially almost constant in that the starch is obtained as a partially crystalline network with a low degree of swelling by means of targeted conditioning, starting from an at least partly amorphous state. | 05-19-2011 |
| 20110287165 | STARCH ESTERS AND METHOD OF PREPARATION - A lipophilic starch is provided along with methods of making the same. The starch is prepared by modifying the starch with an organic acid anhydride reagent, such as octenyl succinic anhydride, drying the modified starch to a moisture content of less than 15% by weight, and then heat treating the dried starch at a temperature of at least 100° C. for at least one minute. | 11-24-2011 |
| 20120231150 | Digestive Enzyme Inhibitor and Methods of Use - The present invention provides for a digestive enzyme inhibitor comprising the hydrolysis products of an α-amylase hydrolyzed hydroxypropyl substituted starch. The present invention further provides for a food or beverage ingredient composition comprising the hydrolysis products of an α-amylase hydrolyzed hydroxypropyl substituted starch and a rapidly digestible starch, a food or beverage comprising such ingredient, and methods of use thereof, including a method of controlling postprandial glucose release after ingestion of a rapidly digestible starch. | 09-13-2012 |
| 20120258237 | COATING MATERIAL FOR FRIED AND/OR DEEP-FRIED FOOD - The present invention provides in an environmentally-friendly manner a coating material for fried and/or deep-fried food capable of yielding fried and/or deep-fried foods exhibiting a high level of adhesiveness and excellent texture with a good balance between crisp feel and soft feel. More specifically, according to the present invention, a coating material for fried and/or deep-fried food consisting in an oil/fat-treated starch is prepared by using a non-modified starch as a raw starch for the oil/fat-treated starch, wherein the raw starch contains 25% by mass or more of a legume starch and whose amylose content ranges between 10 and 60% by mass. A better adhesiveness is demonstrated when the resulting oil/fat-treated starch has a viscosity retention rate equal to or higher than 75%. | 10-11-2012 |
| 20140308431 | COLD WATER-SWELLING, INTACT, HIGH AMYLOSE STARCH GRANULES - A process for modifying starches comprises atomising an aqueous slurry of a non-pregelatinised, granular, high amylose starch into to an internal chamber in a bi-fluid nozzle of a dryer and treating the atomized slurry, in the internal chamber, with medium pressure steam to produce a slurry of partially treated starch granules followed by discharging the slurry into a reactor where it is contacted with superheated steam to produce dry, particulate, cold water-swelling, intact, high amylose starch granules. The cold water-swelling, intact, high amylose starch granules have greater than 15% solubles. At a starch concentration of 1%, in UDMSO (9 volumes DMSO and 1 volume 6M urea) at 25° C., the ratio of apparent viscosity of said cold water-swelling, intact, high amylose starch granules to the apparent viscosity of the parent non-pregelatinised, granular, high amylose starch is lower than 1.00. The cold water-swelling, high amylose granular starch of the invention is useful in the manufacture of food products, especially confectionery products and convenience food products. | 10-16-2014 |
| 20160113242 | THERMOPLASTIC STONE BONE - A teething toy for animals is provided. The teething toy may be molded into a desired configuration from a stone composition | 04-28-2016 |
| 20160192691 | METHOD FOR PREPARING LIPID-RICH COMPOSITIONS OF MICROALGA FLOUR WITH OPTIMIZED ORGANOLEPTIC PROPERTIES | 07-07-2016 |
| 20220132890 | COMPOSITIONS FOR SHELF STABLE WET PET FOOD APPLICATIONS - Described herein is a composition used for shelf-stable, wet pet food applications, comprising a blend of a first starch or flour and a second starch or flour, wherein the blend makes up 1-10 wt % of the composition and wherein the first starch or flour is a TI or HMT starch or flour and a salt component making up 0.1-5 wt % of the composition; wherein the composition has a post-retort viscosity of less than 1500 centipoise measured at 165° F. | 05-05-2022 |
