A E Staley Manufacturing Company

Tate & Lyle Ingredients Americas LLC

Cultor Corporation

Donald W Harris

Jeanette A Little

Keith D Stanley

Robert V Schanefelt

Patricia A Richmond

Ethel D Stanley, Legal Representative

Walter C Yackel

Eric A Marion

Thomas A Eilers

William F Lehnhardt

Austin Harry Young

Cheryl C Brown

Helen D Coontz

Lori A Slowinski

Ruth G Chiou

Kent R Anderson

Zbigniew J Witczak

Richard L Antrim

Carolyn J Hamdan

Jody A Wolf-Rueff

Ethel D Stanley

A process for producing an enzyme-resistant starch uses an aqueous feed composition that comprises (i) starch that contains at least about 50% by weight amylose, (ii) water, and (iii) alcohol. The concentration of starch in the feed composition is between about 5% and about 50% by weight, and the pH of the feed composition is between about 3.5 and about 6.5. In a first heating step, the feed composition is heated to a temperature between about 130-170&#xb0; C. for about 0.1-3.0 hours. The feed composition is cooled to a temperature between about 4-70&#xb0; C. for about 0.1-6.0 hours. In a second heating step, the feed composition is heated to a temperature between about 110-150&#xb0; C. for about 0.1-10.0 hours. The starch is separated from the majority of the water and alcohol and is dried.

Enzyme-resistant starch and method for its production

A process for producing an enzyme-resistant starch uses an aqueous feed composition that comprises (i) starch that contains at least about 50% by weight amylose, (ii) water, and (iii) alcohol. The concentration of starch in the feed composition is between about 5% and about 50% by weight, and the pH of the feed composition is between about 3.5 and about 6.5. In a first heating step, the feed composition is heated to a temperature between about 130&#x2013;170&#xb0; C. for about 0.1&#x2013;3.0 hours. The feed composition is cooled to a temperature between about 4&#x2013;70&#xb0; C. for about 0.1&#x2013;6.0 hours. In a second heating step, the feed composition is heated to a temperature between about 110&#x2013;150&#xb0; C. for about 0.1&#x2013;10.0 hours. The starch is separated from the majority of the water and alcohol and is dried.

A food formulation having a reduced level of fat and/or oil is provided. The food formulation is a mixture of a foodstuff and a fragmented, amylopectin starch hydrolysate as a replacement for at least a substantial portion of the fat and/or oil of said food formulation. The fragmented starch hydrolysate is capable of forming an aqueous dispersion at about 20% hydrolysate solids exhibiting a yield stress of from about 100 to about 1,500 pascals. Also provided is a method of formulating a food containing a fat and/or oil ingredient comprising replacing at least a portion of said fat and/or oil ingredient with the fragmented, amylopectin starch hydrolysate. Examples of food formulations include those for margarine, salad dressings (pourable and spoonable), frostings, and frozen novelties.

Method of preparing reduced fat foods

A method of preparing reduced fat foods is provided which employs a fragmented, .alpha.-amylase hydrolyzed amylose precipitate. Amylose is precipitated and hydrolyzed with .alpha.-amylase and then fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. The amylose can be derived from a native starch which contains amylose, e.g. common corn starch and high amylose corn starch, by gelatinizing the starch followed by precipitation of the amylose.

A method of preparing reduced fat foods is provided which employs a fragmented starch hydrolysate. A granular starch hydrolysate or a debranched amylopectin starch precipitate is fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. A wet blend of the fragmented starch hydrolysate and a hydrophilic agent is dried. The dry blend can be easily redispersed in water to form a particle gel useful in replacing fat and/or oil in a food formulation.

A method of preparing reduced fat foods is provided which employs a fragmented, debranched amylopectin starch precipitate. A debranched amylopectin starch is precipitated and then fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. The debranched amylopectin starch can be derived from a starch which contains amylopectin, e.g. common corn starch and waxy maize starch, by gelatinizing the starch followed by treatment with a debranching enzyme, e.g. isoamylase or pullulanase and precipitation of the debranched starch.

A method of preparing reduced fat foods is provided which employs a retrograded, hydrolyzed, heat-treated, and fragmented, amylose starch. Amylose is precipitated and hydrolyzed with acid or .alpha.-amylase, solubles are removed by a heat treatment and the resulting solids are then fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. The amylose can be derived from a native starch which contains amylose, e.g. common corn starch and high amylose corn starch, by gelatinizing the starch followed by precipitation of the amylose.

A method or preparing reduced fat foods is provided which employs a fragmented, granular amylose starch having a melting onset temperature (as measured by differential scanning calorimetry) of greater than about 70.degree. C. when measured at 20% starch hydrolysate solids. The fragmented, granular amylose starch hydrolysate is prepared by hydrolyzing a granular amylose starch in a strongly acidic aqueous slurry at a temperature greater than 70.degree. C. or by hydrolysis at a lower temperature followed by heating a slurry, after neutralization, to raise the melting onset temperature. Also provided are food formulations in which the fragmented, granular amylose starch hydrolysate is used to replace fat and aqueous dispersions of the fragmented, granular amylose starch hydrolysate which are useful therein.

Method of preparing a starch hydrolysate, an aqueous starch hydrolysate

A method of preparing reduced fat foods is provided which employs a recrystallized and fragmented amylose precipitate. A starch having both amylose and amylopectin is gelatinized to allow preparation of pure amylose as a permeate of membrane foltration. The amylose is precipitated, recrystallized and then fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. The amylose precipitate can be derived from a starch which contains amylose, e.g. common corn starch, by gelatinizing the starch followed by precipitation of the amylose separation.

A composite containing DEAE-cellulose agglomerated with a hydrophobic polymer is treated with tap water, deionized water or a dilute salt solution at a temperature of at least 60.degree. C. for a time sufficient to increase adsorption capacity for charged macromolecules by at least about 30%. Treatment is preferably at a temperature of about 80.degree. to about 100.degree. C. for a time period of about one-half hour to about 5 hours. The macromolecule is preferably a protein such as the enzyme, glucose isomerase.

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Decatur, IL, United States of America

Donald W Harris