Corn Products Development, Inc.

Judith M Vaz

Erhan Yildiz

Ralph M Trksak

Christopher Lane

Tarak Shah

Douglas J Hanchett

Matthew Yurgec

Callen Sistrunk

Hanna Clune

John Pantina

Wajira S Ratnayake

John Adeosun

Valerie Jezequel

Abhay Borkar

Florian Much

Qian Wei

Niketa Lad

Erhan M Yildiz

Matthew J Yurgec

Methods for preparing thermally inhibited starch agglomerates are disclosed. Thermally inhibited starch agglomerates prepared by this method provide a higher viscosity over thermally inhibited starches that are not agglomerated but are thermally inhibited in the same manner as the thermally inhibited starch agglomerates.

Thermally inhibited agglomerated starch

A method of reducing the amount propylene chlorohydrin produced in a reaction to make a hydroxypropylated/crosslinked starch comprising removing residual propylene oxide from alkaline slurry. The residual propylene oxide is removed by the dewatering the alkaline slurry or by washing the starch in slurry at a pH of around 10. The starch is then neutralized in an acid solution and recovered from the second slurry and may or may not be washed, depending on whether the slurry while at pH around 10 to make a hydroxypropylated/crosslinked starch having less than 1 ppm propylene chlorohydrin.

Process for reducing propylene chlorohydrin in hydroxypropylated products

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

The present application is related to starches that exhibit delayed gelling. In one embodiment, the application is related to compositions of a degraded gelling starch having a stabilizing group. A delayed gelling starch comprises a starch base material and a stabilization agent. Food products may comprise the delayed gelling starch.

Delayed gelling starch compositions

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Piscataway, NJ, United States of America

Judith M Vaz