Tate & Lyle Ingredients Americas LLC

Tate & Lyle Technology Limited

Christopher C Kerwood

Thomas K Hutton

Marshall Hull

Marvin V Wiederhold

Peter Jay Seaberg

William Skelding

The present invention relates specifically to starch products and starch compositions useful for thickening aqueous liquids, for example, for use by people suffering from dysphagia. In one aspect, the invention provides a pregelatinized, hydroxypropylated starch, having a level of hydroxypropylation in the range of about 1% to about 10%; an RVA viscosity in the range of about 400 cP to about 3500 cP; wherein the pregelatinized, hydroxypropylated starch is readily dispersible in milk. Another aspect provides a provides a pregelatinized, hydroxypropylated starch, having a level of hydroxypropylation in the range of about 1% to about 10%; and an RVA viscosity in the range of about 400 cP to about 3500 cP; and less than about 80%&#x3e; of the surface protein of the corresponding native starch.

Starch compositions useful for thickening aqueous liquids

A method of forming a sucrose-6-ester includes in sequence the steps of: a) contacting sucrose with a organotin-based acylation promoter in a solvent in the presence of a base selected from amines and basic alkali metal salts; b) removing water to form a tin-sucrose adduct; and c) contacting the tin-sucrose adduct with an acylating agent to form the sucrose-6-ester. The sucrose-6-ester may then be converted to sucralose.

Based-assisted formation of tin-sucrose adducts

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Lafayette, IN, United States of America

Christopher C Kerwood