Corn Products Development, Inc.

Ingredion Singapore Pte. Ltd.

Oyelayo Jegede

Erhan Yildiz

Tarak Shah

Xin Yang

Brandon Roa

Douglas J Hanchett

Dilek Uzunalioglu

Bicheng Wu

Caterina Loduca

Canan Ozer

Nagul Naguleswaran

Hanna Clune

Sharon Bender

Roxanna Shariff

Delong Song

Meng Xue

Xavier O'connell

John Garrison

Bee Tin Kor

Lynette Jernigan

Suh Fang Thng

The technology disclosed in this specification pertains to a heat-moisture treated fava bean protein concentrates having between 50% and 73% and a denaturation enthalpy from about 5.5 and 6.5 J/g. This is limited degree of denaturation. The disclosed heat-moisture treated fava bean protein concentrates are useful as emulsifiers, and good solubility in water, and reduced flavor.

Foodstuffs comprising treated fava bean protein concentrates

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

Growing community of inventors

Bridgewater, NJ, United States of America

Oyelayo Jegede