Opta Food Ingredients, Inc.

W.r. Grace & Co. -conn.

W. R. Grace Co.

Enzytech, Ltd.

Other

Akiva T Gross

Radha Iyengar

Stephen G Haralampu

Aleksey Zaks

Robert David Feeney

Leonard E Stark

Alan B Chmurny

Robert J Kupper

Arthur J McEvily

Rowena L Roberts

Mark L Shulman

Eugene T Finocchiaro

John M Dunn

Stephen Sands

A microcrystalline starch-based product comprising microcrystalline starch, glucose and short chain glucooligosaccharides and having an average particle size of less than about 10 .mu., and a process for making the microcrystalline starch-based product consisting of optionally debranching, retrograding and hydrolyzing a starch are disclosed. Also disclosed are food formulations comprising the microcrystalline resistant starch-based product.

Microcrystalline starch-based product and use in foods

An enzymatic process for preparing an oil based product significantly enriched in omega-3 fatty acids is disclosed. The process is a two-step procedure involving lipase-catalyzed transesterification of triglycerides followed by low-temperature crystallization. The process yields a mixture of highly pure monoglycerides, at least sixty-percent of which contain omega-3 fatty acids. The process can also be used to produce omega-3 enriched triglyceride products.

Enzymatic production of monoglycerides containing omega-3 unsaturated

A method of producing a granular resistant starch comprising the steps of heating a granular native starch to swell but not rupture the starch granules, debranching the starch, treating the starch to retrograde the amylose therein, optionally annealing the starch and optionally drying the product to a powder is described. Granular resistant starch produced by this method and food formulations containing the granular resistant starch are also described.

Granular resistant starch and method of making

The present invention pertains to a novel starch-based opacifying agent, to methods of manufacture and to food and non-food formulations containing the opacifying agent. The starch-based opacifying agent comprises an opacifier (e.g., titanium dioxide) and starch in the form of a complex in which the opacifier has been stabilized or entrapped therein. The opacifying agent can be used in low fat and fat-free foods and beverages, including coffee creamer, cottage cheese dressing, nutritional beverages, mayonnaise, sour cream, ice cream, yogurt, salad dressing and other foods and beverages that need to be opacified. The opacifying agent can also be incorporated into non-food formulation, such as cosmetics, creams and lotions.

Starch-based opacifying agent for foods and beverages

Texturized oils and oil-continuous emulsions are prepared by combining liquid oils with edible polymers. The resulting texturized oils and emulsions are gelled substances having a fat-like consistency which approximates the viscoelastic properties of solid fats, such as butter, margarine or hydrogenated vegetable oils, but contain no saturated fats. These texturized oils and emulsions can be used as a substitute for solid fats in food products and to make high-quality spreads containing reduced amounts of saturated fat.

Fat soluble polymers and their use in foods

Water-dispersible microparticles of hydrophobic, water-insoluble, non-denatured protein, and method for preparing a suspension of these microparticles by the controlled precipitation of the protein, is described. The suspension can be used as a substitute for most dietary fats, or to encapsulate selected molecules. The water-insoluble proteins used in the process can be chemically or enzymatically modified to enhance the properties of the microparticles.

Hydrophobic protein microparticles

A process for the production of high purity monoglycerides by lipase-catalyzed transesterification, and the products of the reaction, are described. In the method of the present invention, oils or pure triglycerides are combined with alcohol, a small amount of water and a lipase. The reaction proceeds under mild conditions, and produces high yields of .beta.-monoglyceride product.

Production of monoglycerides by enzymatic transesterification

Compositions which can prevent oxidation darkening of foods and beverages and methods for producing it are disclosed. The compounds inhibit the enzymatic browning of foods and beverages susceptible to browning, such as shrimp, apples, fruit juices and wines. Methods for producing the compounds and methods for inhibiting browning using the composition are described.

Compositions and methods for inhibiting browning in foods

A method, and product thereof, is described for reducing the amount of oil absorbed into a food during hot oil frying. The method involves coating the food, prior to deep fat frying, with a protein latex which forms a layer of hydrophobic protein having excellent barrier properties to hot oil.

Potato and other food products coated with edible oil barrier films

Compositions and methods are described for preventing or inhibiting oxidative darkening of foods and beverages. The compositions comprise at least one substituted resorcinol derivative and at least one additive which when applied in combination with the resorcinol derivative prevents enzymatic browning of the food or beverage. The compositions inhibit the enzymatic browning of foods and beverages susceptible to browning, such as shrimp, potatoes, apples, avocados, fruit juices and wines.

Compositions and methods for inhibiting browning in foods and beverages

A continuous edible coating or barrier is formed on a substrate by applying to the substrate a water-based prolamine latex which is substantially free of organic solvent. Additives to the latex may be used to modify the properties of the coating or barrier.

Method for producing an edible prolamine coating from an aqueous latex

Hydrophobic protein microparticles and preparation thereof

Texturized oils and oil-continuous emulsions are prepared by combining liquid oils with edible polyester polymers. The resulting texturized oils and emulsions are gelled substances having a fat-like consistency which approximates the viscoelastic properties of solid fats, such as butter, margarine or hydrogenated vegetable oils, but contain no saturated fats. These texturized oils and emulsions can be used as a substitute for solid fats in food products and to make high-quality spreads containing reduced amounts of saturated fat.

Foods having an oil phase thickened with an oil soluble polyester

A method is described for reducing the amount of oil absorbed into a food during hot oil frying. The method involves coating the food, prior to deep fat frying with a protein latex which forms a layer of hydrophobic protein having excellent barrier properties to hot oil.

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Newton, MA, United States of America

Akiva T Gross