Corn Products Development, Inc.

Hongxin Jiang

Christopher Lane

Brad Ostrander

Xin Yang

Chris Lane

Tarak Shah

Jose Angel Contreras

Juan Carlos Rico

Jesus Adrian Guerra Martinez

Felipe Torres Diaz

Brad Carnish

A method of thermally inhibiting starch or flour is provided. The method involves thermally or non-thermally dehydrating a grain to anhydrous or substantially anhydrous, and then heat treating this dehydrated grain. The heat treated dehydrated grain is then milled, producing thermally inhibited flour and/or starch. Using this method, the shelf life of the resulting thermally inhibited whole grain flour is extended compared whole grain flours that are thermally inhibited after milling.

Method of preparing thermally inhibited grain

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

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

This invention disclosure relates to novel maize starch. The starch can be made from the newly developed waxy sugary-2 double-mutant maize that has low activity of Granule Bound Starch Synthase I (GBSSI), which results in low amylose level. The starch from newly developed waxy sugary-2 double-mutant is freeze-thaw stable and has high viscosity. In comparison with the starch of the existing waxy sugary-2 double-mutant maize, the new waxy sugary-2 double-mutant maize starch showed, inter alia, improved pasting profile, starch granule integrity, larger starch granule size, and higher viscosity.

Compositions and methods for producing starch with novel functionality

The application pertains to a process comprising a) acidifying a carbohydrate to a pH below 2; b) heating the mixture from step a) to a temperature from about 60&#xb0; C. to about 100&#xb0; C.; c) adding a catalyst to the mixture from step b) over a time from about 10 minutes to about 200 minutes; d) heating the mixture from step c) to a temperature from about 121&#xb0; C. to about 140&#xb0; C. and to a pressure of about 4.5 Kg/cmto about 5.3 Kg/cmover a time from about 15 minutes to about 90 minutes; and e) maintaining the mixture of step d) at a temperature from about 121&#xb0; C. to about 140&#xb0; C. and a pressure of about 4.5 Kg/cmto about 5.3 Kg/cmover a time from about 1 minute to about 300 minutes.

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Bridgewater, NJ, United States of America

Hongxin Jiang