Tate & Lyle Ingredients Americas LLC

Novozymes A/s

Keith D Stanley

Patricia A Richmond

Ethel D Stanley, Legal Representative

Sven Pedersen

Barrie Edmund Norman

Donald W Harris

Walter C Yackel

Thomas A Eilers

Eric A Marion

A process for producing a starch comprises treating a feed starch that comprises amylopectin with glucanotransferase to produce a chain-extended starch, and treating the chain-extended starch with a debranching enzyme to produce a starch product that comprises amylose fragments. At least about 38% by weight of the amylose fragments have a degree of polymerization (DP) of at least about 35.

Production of crystalline short chain amylose

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

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St. Louis Park, MN, United States of America

Keith D Stanley