Generale Biscuit

National Starch and Chemical Investment Holding Corporation

Intercontinental Great Brands LLC

Corn Products Development, Inc.

Brunob Ii Bv

Kraft Foods Global Brands LLC

Monika Okoniewska

Robert L Billmers

Edward Charles Coleman

Agathe Arlotti

Lionel Lanvin

Isabel Moreira De Almeida

Jerome Clement

Jérôme Clément

Jan Karwowski

James J Kasica

Vani Vemulapalli

Ralph M Trksak

Luis Joaquin Rodriguez

Chaodong Xiao

Pierre Aymard

Zhixin Li

Wolfgang Bindzus

Eric Weisser

Sibu Chakrabarti

James A Schulok

Robin Wahl

Aliette Verel

Edouard Page

Lenka Gruntoradova

Ian Lewis Brown

Lelia Notardonato

Lélia Notardonato

Gautier Cesbron Lavau

Pierre-Marie Faye

Indraneil Mukherjee

Pierre Berny

Didier Harichane

Sophie Vinoy

Dominic J Vellucci

Arjnarong Chantranukul

Tiffany Sepanski

Olivia Nnadi

Juliette Folz

Gautier Cesbron-Lavau

Michelle D Beaver

Katherine Cleary

Methods and products related to a cereal product having a water activity of about 0.4 or more and an SAG content of greater than about 15 g per 100 g of cereal product.

Soft biscuit with slowly available glucose

Methods and products related to a baked cereal product having an SAG content of greater than about 15 g per 100 g of the baked cereal product, a moisture level of less than about 5 wt % of the baked cereal product, and seeds.

Breakfast biscuit with slowly available glucose

A baked good includes a gelatinized component comprising a starch and having a total starch content, the baked good having a slowly digestible starch content of at least 15 grams per 100 grams of ready-to-eat baked good, and at least 20% of the total starch content of the baked good being gelatinized.

Soft baked products with high levels of slowly digestible starch

In some embodiments, the present invention relates to methods and compositions of to a soft textured product comprising a biscuit and a filler, wherein the biscuit and filler are combined to form a soft textured product having a residual force ratio of greater than about 32 and an SAG of greater than about 12.

Soft textured food composition with slowly available carbohydrates

Methods and products related to a baked cereal product having a pre-baked SA content and a post-baked SAG content, wherein the post-baked SAG content is less than about 25% below the pre-baked SAG content.

The present invention relates to a starch composition with high total dietary fiber (TDF) that retains its TDF upon processing. In particular, over 50% of such fiber is retained upon extrusion processing. Such starch is useful in the manufacture of high fiber food products, including extruded products such as breakfast cereals and snacks.

Process tolerant starch composition with high total dietary fiber content

The present invention relates to a method of producing a film forming blend of different acyl gellan gums with starch having similar textural and functional properties compared to gelatin. Films prepared using such blends have a high modulus and excellent strength and elongation. The present invention also relates to soft capsules prepared using such blends or films, which have good sealability.

Blends of different acyl gellan gums and starch

This invention relates to a starch based tablet disintegrant useful at low addition levels and providing equally effective properties in water and physiological fluids. The starches are characterized by their low solubility in cold water, high swelling power and labile birefringence in the dry state, which rapidly disappears upon addition of water. The preferred starches are inhibited then processed to remove a portion of the granular structure.

Rapidly expanding starches with altered crystalline structure

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Princeton, NJ, United States of America

Monika Okoniewska