American Maize-products Company

American Maize Technology, Inc.

Cargill Inc.

David J Mauro

Susan L Furcsik

Frances L Turnak

Robert B Friedman

Frances R Katz

David J Gottneid

Frank J Pustek

Eugene J Faron

Edward D DeBoer

Kenneth R Yahl

Frank Derez

Ibrahim R Abbas

Carol A Stankus

Larry Benko

Ronald Kozlowski

Dirk Fonteyn

Gregory Delgado

John R Heigis

Christopher Aiken

Eugene J Faron, Ii

Roger Owen

William P Kvansnica

Thomas Treece

Leonard Kornacki

Wanda Wienen

Wen-Juin Shieh

Blair C Stephens

Bruno Vanhemelrijck

Marie-Odile Stalin

Francois Deleyn

Catharina H Homsma

Dirk R Provoost

Dirk Provoost

The shortening substitute contains a mixture of 1-10% by weight pregelatinized, unmodified starch; 5-15% by weight pregelatinized, modified high amylopectin starch; 5-10% by weight emulsifier; 5-25% by weight shortening; and a remainder of water. The modified, high amylopectin starch is either a crosslinked, hydroxypropylated starch or a crosslinked, esterified starch, both of which have an amylopectin content of 95% or more. Plasticizer in an amount of 0.1-1% by weight and a maltodextrin in an amount of 1-20% by weight can be incorporated into the mixture. The shortening substitute can be used as a replacement for conventional shortening in a baked good and is especially suited for use as a roll-in shortening for laminated pastries.

Shortening substitute

A white waxy corn starch dextrin produces a paste of excellent color and clarity when compared to waxy corn starch dextrins without the need for bleaching.

White waxy starch dextrins for use in adhesives

The use of a starch obtained from a plant source that is homozygous in a white recessive gene, such as white common corn starch, has superior compression and ejection forces compared to commercial disintegrantants/binders. The starch derived from common corn containing the homozygous white recessive gene was also found to have comparable whiteness to commercial bleached corn starches used in tableting.

Process for producing a pharmaceutical tablet using a homozygous white

The carotenoid component of corn starch was found to contribute to the corn flavor of the corn starch. The food product made with a carotenoid-free starch which has been extracted from a corn kernel is bland in flavor.

Food product made from a carotenoid-free corn starch

The method for making a reduced fat foodstuff entails replacing at least a portion of the fat and/or oil in the foodstuff with a high amylose starch hydrolysate having an apparent amylose content above about 40% and a DE greater than 5 and less than 15.0. A high amylose corn starch is the preferred starch base.

Method for making a reduced fat product

A starch jelly candy is made from a starch jelly formulation of a starch composition of a first starch from a plant having a dull horny (duh) homozygous genotype and a second starch obtained from a plant having a homozygous genotype selected from the group consisting of amylose extender dull (aedu), amylose extender sugary-2 (aesu2), amylose extender dull shrunken-1 (aedushl), dull sugary-2 (dusu2), and mixtures thereof; a sweetener; and water. the mixture is cooked at the temperature of 240.degree. F. (116.degree. C.) instead of the conventional cooking temperature of 340.degree. F. (170.degree. C.).

Starch jelly candy

A starch jelly candy is made from starch from a plant of the dull sugary-2 (dusu2) homozygous genotype and a thin-boiled starch. The mixture is cooked at the temperature of below 300.degree. F. (150.degree. C.) instead of the conventional cooking temperature of 340.degree. F. (170.degree. C.). The starch jellies made in accordance with the present invention have substantially the same organoleptic and water retention characteristics as conventional starch jellies.

The starch obtained from a plant having an aewx genotype acts as a thickener in foodstuffs having a low pH, 5 or below. The starch shows stability in acid foodstuff that is comparable to crosslinked waxy starch.

Foodstuff containing aewx starch

The method for making a reduced fat foodstuff entails replacing at least a portion of the fat and/or oil in the foodstuff with an aqueous dispersion of a hydroxypropylated starch having a degree of substitution of above 0.04 and an apparent amylose content of about 40%. A high amylose corn starch is the preferred starch base. a paste made from the dispersion is translucent and tends not to retrograde.

Method for making a reduced fat foodstuff

Growing community of inventors

Dolton, IL, United States of America

David J Mauro