Kansas State University Research Foundation

The United States of America as Represented by the Secretary of

Other

Hoffmann-La Roche Inc.

Paul A Seib

Paul E Neumann

Kevin B Hicks

Xiuzhi Susan Sun

Russell C Hoseney

Charles W Deyoe

Gerald M Sapers

Kyungsoo Woo

Xiao Y Wang

Jay-lin Jane

R Carl Hoseney

Shyamala Rajagopalan

Greggory S Karr

Elieser S Posner

Feng Guan

Keswara R Vadlamani

Yangsheng Wu

Raymond C Cousins

Ming-Long Liao

Qiang Zhuge

Hua Wang

Biodegradable and edible composites for use as feed packaging containers are provided. Broadly, the composites are formed from a mixture comprising fiber mixed with a non-petroleum based, biodegradable adhesive formed by modifying a starch, protein, or protein-rich flour. The mixture has a moisture content of less than about 20% by weight, based upon the total weight of the mixture taken as 100% by weight. The mixture is then molded at pressures of from about 150-600 psi and temperatures of from about 150-500&deg; F. to yield a final composite having a compressive strength of at least about 5 MPa. Preferred fibers include those derived from straw, corn stalks, sorghum stalks, soybean hulls, and peanut hulls. Preferred modifiers include NaOH, urea sodium dodecyl sulfate, sodium dodecylbenzene sulfonate, and guanidine hydrochloride.

Biodegradable and edible feed packaging materials

Reversible swellable modified starch products are provided in the form of individual, chemically cross-linked starch granules capable of undergoing multiple hot or cold water swelling/drying cycles without losing the individuality of the starch granules, and with essentially no loss of starch solubles. The starches are prepared by forming a dispersion of starch granules in water, with the granules undergoing swelling and having a crystalline phase; a cross-linker (preferably a phosphorylating agent) is added to the dispersion in order to cross-link the starch under conditions to avoid complete gelatinization thereof. The swollen/cross-linked starch granules are then heated in excess water in order to melt the crystalline phase of the granules. The granules exhibit a network-like structure with internal voids.

Reversibly swellable starch products

Biodegradable polymers for use in forming high strength, degradable plastics and methods of forming the polymers are provided. Broadly, the methods comprise forming and heating a blended mixture of polylactic acid, a starch, and a linkage group for joining or copolymerizing the polylactic acid and starch. Preferred linkage groups comprise an isocyanate moiety, with diphenylmethylene diisocyanate, hexamethylene diisocyanate, and isophorone diisocyanate. The reacted mixture can then be formed into the desired final product which has high tensile strength, modulus of elasticity, percent elongation, and thermal stability.

High strength plastic from reactive blending of starch and polylactic acids

Chemically modified RS.sub.4 starches are provided which have a high degree of resistance to .alpha.-amylase digestion and can serve as low calorie food additives in products such as breads or crackers as a source of dietary fiber. The starches of the invention can be prepared from any type of starting starch (e.g., wheat, corn, oat, rice, tapioca, mung bean, potato or high amylose starches) and are preferably formed as phosphorylated distarch phosphodiesters. The preferred phosphorylating agent is a mixture of sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP) in the presence of sodium chloride or sulfate. The starches are advantageously prepared in an aqueous slurry reaction at basic pH and moderate heating.

Food grade starch resistant to .alpha.-amylase and method of preparing

Wheat-based products of improved brightness such as noodles, pastas, doughs and vital wheat gluten are provided which include a source of Zn.sup.+2 ion, most preferably zinc chloride, and/or a source of Al.sup.+3 ion, most preferably aluminum sulfate. The Zn.sup.+2 and/or Al.sup.+3 source is added to the starting ingredients and serves to give bright products less prone to show browning off-color. Zn.sup.+2 and/or Al.sup.+3 ion also permits preparation of aqueous gluten dispersions without the need for contaminating acids or bases.

Metal ion compositions and methods for improving wheat-based products

A testing apparatus (20) and a corresponding method are provided for validly measuring the stickiness or adhesiveness of a sample (52) such as cooked pasta. The apparatus (20) includes a support surface (42) on which the sample (52) is placed, an apertured restraining member (106) for preventing separation between the sample (52) and supporting surface (42), a probe (70) presenting a sample-engaging face (82) for engaging and disengaging a portion of the sample (52), and a tester (22) which is coupled to the probe (70) for moving the probe (70) into and out of engagement with the sample (52). A plurality of probes (70-80) may be provided each presenting a different sample-engaging surface (82) for selective and alternate engagement with the sample (52). The restraining member (106) may be mounted on the tester (22) for shiftable movement relative to the sample (52), and is resiliently biased toward the sample (52) for holding the latter firmly against the supporting surface (42). In use, an integrated negative-force region (212) of a force curve generated by the tester (22) is an accurate measure of stickiness of the sample (52).

Multi-faced probe and method of measuring the stickiness of cooked

Starch-based biodegradable packaging fillers are provided which have high volumes, low weights, and excellent compressibility and resiliency properties. The products of the invention are fabricated by extrusion of a starch substrate, most preferably normal wheat starch, in the presence of minor amounts of a polyalkylene glycol or derivative thereof and/or a particulate bubble-nucleating agent. Effective biodegradable packaging fillers can thus be fabricated without the use of expensive modified starch substrates; however, such substrates can also be employed if desired, and the additives of the invention improve these products as well. In preferred production procedures, the additives are mixed with the starch substrate, and the mixture is preconditioned and then extruded through a twin screw extruder.

Starch-based, biodegradable packing filler and method of preparing same

Starch-based biodegradable packaging fillers are provided which have high volumes, low weights, and excellent compressibility and resiliency properties. The products of the invention are fabricted by extrusion of a starch substrate, most preferably normal wheat starch, in the presence of minor amounts of a polyalkylene glycol or derivative thereof and/or a particulate bubble-nucleating agent. Effective biodegradable packaging fillers can thus be fabricated without the use of expensive modified starch substrates; however, such substrates can also be employed if desired, and the additives of the invention improve these products as well. In preferred production procedures, the additives are mixed with the starch substrate, and the mixture is preconditioned and then extruded through a twin screw extruder.

A low cost process for the high yield recovery of wheat gluten and starch is provided which comprises initially pearling whole wheat kernels to remove germ and a part of the bran, followed by grinding to an average particle size of 100-400 microns. The ground, pearled wheat is then subjected to wet processing to isolate gluten and starch. Yields of gluten are 20-25% higher than yields using flour as a starting material.

Process for dry milling of wheat to obtain gluten and starch

A method of preparing dried, concentrated ascorbate 2-polyphosphate salts is provided wherein a starting aqueous solution containing the desired 2-polyphosphate species (as well as contaminating inorganic phosphates) as sodium and potassium salts is subjected to a sequential precipitation technique to first remove the contaminants, followed by recovery of the desired species. In preferred practice, the inital starting solution is first supplemented with calcium chloride and sufficient calcium hydroxide to adjust the pH from about 6-8, thereby causing precipitation of the inorganic contaminants. At this point the ascorbate 2-polyposphate species are recovered from the supernatant and dried. The latter preferably involves washing the precipitated organophosphate salts with an aqueous organic solvent, concentration, addition of a non-solvent such as ethanol to induce precipitation, and subsequent drying. The resulting product is a concentrated salt form of ascorbate 2-polyphosphate that is a free-flowing, dried powder which can be readily handled, stored and used as an active vitamin C supplement in food or pharmacological systems.

Method of preparing dry, concentrated salts of ascorbate 2-polyphosphate

A catalyzed synthesis of ascorbate 2-phosphorylated compounds is provided which gives both mono-and polyphosphorylated species in excellent yield using inexpensive, readily available reactants. The method involves forming a reaction mixture of an ascorbic acid reactant such as L-ascorbic acid and a metaphosphate phosphorylating agent (e.g., sodium trimetaphosphate), and carrying out the phosphorylation reaction in the presence of a catalyzing ion selected from the group consisiting of calcium, strontium and barium ion and mixtures thereof, while maintaining the pH of the reaction mixture at a level of from about 3-12. The synthesis is characterized by very short reaction times, preferably from about 15 minutes-2 hours, and moderate temperatures on the order of 18.degree. C.-25.degree. C. Preferably, the catalyzing ion is provided by addition of calcium, strontium or barium hydroxide to the reaction mixture, this serving to also elevate the pH of the system to the desired range.

Method of preparing 2-phosphorylated compounds of ascorbic acid

A process for the preparation of granular cold water swelling/soluble starches by alcoholic-alkali treatments is disclosed which comprises contacting a quantity of starch granules with respective quantities of an alcohol and a strong base to swell the granules and convert the starch to form having increased cold water solubility. The process can be used on waxy, high amylose, tuber, and normal starches. The resulting cold water swelling/soluble starch preferably exhibits about 50% to 94% solubility in cold water.

Preparation of granular cold water swelling/soluble starches by

An improved, atmospheric pressure process for the production of granular cold water-soluble starches is disclosed which comprises forming a slurry of starch granules, water and polyhydric alcohol (e.g. 1,2-propanediol), heating the slurry to convert the starch crystalline structure to a V-type single helix crystalline arrangement or to an amorphous structure, and thereafter separating the converted, cold water-soluble starch granules from the liquid phase. The process can be used to good effect on cereal, tuber, root and legume starches and on many of their cross-linked and substituted forms to yield cold water-soluble starch granules having cold water-solubilities on the order of 70-95%.

Process for the preparation of granular cold water-soluble starch

A process of inhibiting enzymatic browning in raw fruit and vegetable juices comprising treating the juices with cyclodextrins, individually or in combination. Soluble cyclodextrins treatments may be added directly to the juices. In the alternative, isoluble cyclodextrins may be used as a packing in a column or in a batch treatment process. In effect, treatments of the invention tend to limit the extent or rate of enzymatic browning in the affected juices. Also disclosed are novel browning inhibiting compositions which are effective in controlling enzymatic browning in raw fruit and vegetable juices. The novel compositions are potential alternatives for presently used sulfites.

Growing community of inventors

Manhattan, KS, United States of America

Paul A Seib