Tate & Lyle Ingredients Americas LLC

A E Staley Manufacturing Company

Tate & Lyle Solutions USA LLC

Penelope A Patton

Michael D Harrison

James M Gaddy

John R Bridges

Alfred Carlson

Robert V Schanefelt

Richard W Armentrout

Zheng You

Judy L Turner

Andrew Joseph Hoffman

Chi-Li Liu

James C Purdue

Gregory M Gilleland

Robert L Olsen

Marianne Claessens

Michel Lopez

Richard C Armentrout

Andrew J Hoffman

Peter M Gautchier

Geoffrey A R Nobes

Henk Westerhof

Joshua N Fletcher

Sanjiv H Avashia

Weichang Liu

Shiji Shen

Shawn E Sprankle

Eric M Reamer

Michelle P Schwenk

Ram Santhanagopalan

Lori Napier

Doris A Dougherty

Michael Bunch

Timothy C Mertz

Rachel A Wicklund

Mariana Perez Herrera

James Smoot

Michael A Cobby

Serge Lochtman

Tim Windebank

Rachel Wicklund

Michelle Schwenk

The present invention relates to the use of sweet steviol glycoside compounds, particularly rebaudioside B, in sweetening compositions. Sweetening compositions comprising selected amounts of rebaudioside B have been shown to possess favorable flavor profiles when compared to other high intensity sweetener compounds and are useful in the preparation of consumables.

blends containing rebaudioside b

Stevia blends containing rebaudioside B

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Herein disclosed is a composition containing from about 5 weight parts to about 50 weight parts of a branched polylactic acid; from about 50 weight parts to about 95 weight parts of water; and from about 0.1 weight parts to about 1 weight part of a first surfactant. The composition can be coated onto a substrate containing paper or paperboard and having a first surface and a second surface, to form a paper product having oil, grease, and moisture resistance.

Poly(lactic acid)-containing compositions for use in imparting oil, grease, or water resistance to paper

A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises producing an aqueous composition that comprises at least one oligosaccharide and at least one monosaccharide by saccharification of starch, membrane filtering the aqueous composition to form a monosaccharide-rich stream and an oligosaccharide-rich stream, and recovering the oligosaccharide-rich stream. Alternatively, the oligosaccharide composition can be produced by a process that comprises heating an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and that has a solids concentration of at least about 70% by weight, to a temperature of at least about 40&#xb0; C., and contacting the feed composition with at least one catalyst that accelerates the rate of cleavage or formation of glucosyl bonds for a time sufficient to cause formation of non-linear saccharide oligomers, wherein a product composition is produced that contains a higher concentration of non-linear saccharide oligomers than linear saccharide oligomers.

Food products comprising a slowly digestible or digestion resistant carbohydrate composition

Processes are disclosed for the purification and recovery of polysaccharide gums from an aqueous solution, particularly xanthan gum from a fermentation broth. An aqueous solution of at least one polysaccharide gum is mixed with a non-solvent stream comprising water and a subprecipitant level of a non-solvent of the polysaccharide gum. The mixture is concentrated to increase the polysaccharide gum concentration, and optionally undergoes a heat treatment. Additional non-solvent is added to the concentrated mixture to precipitate the polysaccharide gum. The precipitated gum is dried after being separated from the liquid component of the mixture. The removed liquid component can be recycled to the earlier step in the process in which the polysaccharide gum solution is mixed with the non-solvent stream.

Polysaccharide gum and process for its manufacture

A process for preparing saccharide oligomers uses an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and has a solids concentration of at least about 70% by weight. The feed composition is heated to a temperature of at least about 40&#xb0; C., and is contacted with at least one catalyst that accelerates the rate of cleavage or formation of glucosyl bonds, such as enzyme or acid, for a time sufficient to cause formation of non-linear saccharide oligomers. A product composition is produced that contains a higher concentration of non-linear saccharide oligomers than linear saccharide oligomers.

Process for producing saccharide oligomers

Film-forming compositions are disclosed that can comprise, on a dry solids basis, 25 to 75 percent by weight of certain starch derivatives and 25 to 75% primary external plasticizer. The starch derivatives can be chemically modified starches that range in molecular weight from 100,000 to 2,000,000. The high levels of plasticizer in the films give excellent film flexibility and integrity. The films are also resistant to penetration by water, oil and/or grease.

Highly flexible starch-based films

Film-forming compositions are disclosed that can comprise, on a dry solids basis, 25 to 75 percent by weight of certain starch derivatives having a DE less than about 1, 25 to 75% plasticizer, and 0.1 to 15% hydrocolloid gum. The starch derviatives can be chemically modified starches which range in molecular weight from 100,000 to 2,000,000. These starch-based systems can completely replace gelatin in edible film-forming applications such as soft and hard gel capsules.

Modified starch as a replacement for gelatin in soft gel films and capsules

Growing community of inventors

Decatur, IL, United States of America

Penelope A Patton