Corn Products Development, Inc.

Ingredion Singapore Pte. Ltd.

Hanna Clune

Douglas J Hanchett

Erhan Yildiz

Tarak Shah

Judith M Vaz

Oyelayo Jegede

Callen Sistrunk

Niketa Lad

John Garrison

Bee Tin Kor

Lynette Jernigan

Valerie Jezequel

Suh Fang Thng

Florian Much

This specification discloses thermally inhibited waxy cassava starches and edible compositions made therefrom. In one aspect edible compositions have improved creaminess compared to prior art starches, independent of starch usage level and the viscosity provided by the starch. In an embodiment the edible composition comprises between 0.1% and 35.0% by weight. In various embodiments the thermally inhibited waxy cassava starch has a peak viscosity of between about 100, and 2000 Brabender units or between 500 and 1500 Brabender Units.

Thermally inhibited waxy cassava starch

A low protein yogurt composition is provided comprising water, at least one dairy ingredient and a crosslinked waxy starch, wherein the crosslinked waxy starch is crosslinked with phosphate groups and has a peak Brabender viscosity of from about 600 to about 1500 Brabender units, and the cross-linked waxy starch is present in an amount sufficient to add viscosity to the yogurt. The crosslinked waxy starch can also be stabilized by acetylation to obtain longer shelf life.

Low protein yogurts containing modified starches

Growing community of inventors

Califon, NJ, United States of America

Hanna Clune