American Maize-products Company

Eugene J Faron

Robert B Friedman

Frances R Katz

David J Gottneid

Frank J Pustek

Susan L Furcsik

David J Mauro

Frances L Turnak

Roger Owen

Leonard Kornacki

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 thickened foodstuff containing a chemically modified starch extracted from a starch bearing plant having a waxy shrunken-2 genotype is disclosed. Maize is the preferred plant.

Foodstuffs containing starch of a waxy shrunken-2 genotype

A substantially pure starch extracted from a starch bearing plant having an amylose extender sugary-2 genotype is disclosed. Maize is the preferred plant. The starch exhibits a low gelatinization temperature and a high amylose content.

Foodstuffs containing starch of an amylose extender sugary-2 genotype

A substantially pure starch extracted from a starch bearing plant having a dull sugary-2 genotype is disclosed. Maize is the preferred plant. The starch exhibits a high amylose content with a gelatinization temperature at least 10.degree. C. below that of conventional high amylose starch with comparable amylose content. The starch also exhibits thin-thick canning starch attributes. A sol and foodstuff containing the starch are also disclosed.

Food stuffs containing starch of a dull sugary-2 genotype

A thickened foodstuff containing a starch extracted from a starch bearing plant having an amylose extender dull genotype is disclosed. Maize is the preferred plant. The starch exhibits low gelatinization temperature with an amylose content greater than 50%. A method for making the canned foodstuff containing the starch is also disclosed.

Food stuffs containing starch of an amylose extender dull genotype

A foodstuff thickened with a chemically modified starch extracted from a starch bearing plant having a dull waxy genotype is disclosed. Maize is the preferred plant.

Foodstuffs containing starch of a dull waxy genotype

A substantially pure starch extracted from a starch bearing plant having a waxy floury-1 genotype is disclosed. Maize is the preferred plant. The starch exhibits properties similar to chemically modified starches. A sol and foodstuff containing the starch are also disclosed.

Starch of wxfl1 genotype and products produced therefrom

A substantially pure starch extracted from a starch bearing plant having a dull horny genotype is disclosed. Maize is the preferred plant. The starch exhibits thin-thick properties similar to chemically modified starches. A sol and foodstuff containing the starch are also disclosed.

Starch of the duh genotype and products produced therefrom

A substantially pure starch extracted from a starch bearing plant having an amylose extender dull shrunken-1 genotype is disclosed. Maize is the preferred plant. A sol foodstuff containing the starch are disclosed.

Novel starch and products produced therefrom

A substantially pure starch extracted from a starch bearing plant having a waxy shrunken-1 genotype is disclosed. Maize is the preferred plant. The sols produced for such starch exhibits superior freeze-thaw stability compared to sols made from chemically modified starches. A thickener composition and foodstuff containing the starch are also disclosed.

Growing community of inventors

Schererville, IN, United States of America

Eugene J Faron