Corn Products Development, Inc.

Development Limited

Christopher Lane

Hongxin Jiang

Xin Yang

Kamlesh Shah

James J Kasica

Brad Ostrander

Tarak Shah

Thomas English

Tushar Shah

Judith M Vaz

Wajira S Ratnayake

Pingyi Zhang

Maryvonne Fuentes

Adrianne Speranza

Keith Stanckiewitz

Senthil Ganesh

This specification discloses a potato starch modified to have a narrow carboxylation and viscosity profile, and sulfite levels that are below detection levels by titration. The disclosed starch forms thermal-reversible gels having a fast gelling rate and that are useful in imitation cheese.

Sulfite-free, rapid setting, thermal-reversible modified potato starch gelling agent and products made therefrom

A process of making a caramel color comprising a) mixing a carbohydrate with an ammonia compound and a sulfite compound and at pH from just greater than about 4.0 to about 6.0; and b) heating of the mixture from step a) in a sealed vessel to a temperature of from about 120&#xb0; C. to about 137&#xb0; C. and maintaining a temperature in said range for at least about 2 hours, said time and temperature being sufficient to yield a product having a color level of at least about double strength and a level of 4-MeI of less than about 20 ppm, is provided. Also provided is a process of ramped heating which results in a similar caramel color product.

Low 4-methylimidazole caramel color class IV production

Improved thermally inhibited starch is disclosed and methods of making such starch are disclosed. In some embodiments a thermally inhibited starch has improved whiteness and flavor. In some embodiments a method for making a thermally inhibited starch includes providing adding a buffer and an acid to a starch to obtain a pH adjusted starch having an acidic pH and thermally inhibiting the pH adjusted starch. The technology further pertains to methods of making the thermally inhibited starch in batch, continuous, continuous-like process or combinations thereof.

Thermally inhibited starch and process for making

Methods for preparing thermally inhibited starch agglomerates are disclosed. Thermally inhibited starch agglomerates prepared by this method provide a higher viscosity over thermally inhibited starches that are not agglomerated but are thermally inhibited in the same manner as the thermally inhibited starch agglomerates.

Thermally inhibited agglomerated starch

A thermal-reversible gelling agent derived from the modified starch of a waxy corn variant having an endosperm genotype with one or two doses of the recessive amylose-extender gene (ae). The starch may be modified enzymatically, physically, or by acid hydrolysis. Such gelling agents exhibit properties that may be useful in thickening or providing otherwise unique textures to foods.

Thermal-reversible gelling starch

The present application is related to a micronized starch with an average particle size of less than 5 &#x3bc;m and a degree of polymerization greater than 100, wherein the micronized starch exhibits at least 20% of the crystallinity of the base granular starch.

Micronized starch and methods for manufacturing same

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&#xb0; C. or greater for a time sufficient to inhibit the polysaccharide in an oxygen enriched concentration of at least 6.5 moles/m.

Growing community of inventors

Bridgewater, NJ, United States of America

Christopher Lane