National Starch and Chemical Investment Holding Corporation

National Starch and Chemical Corporation

Van Den Bergh Foods Co., Division of Conopco, Inc.

Corn Products Development, Inc.

Peter T Trzasko

Martin M Tessler

Michael Timothy Philbin

Paul A Altieri

Robert L Billmers

James J Kasica

Ralph M Trksak

Wadym Jarowenko

Craig H Leake

Michael T Foran

Morton W Rutenberg

Michael J Hasuly

Joseph A Van Gompel

John J Tsai

Robert W Humphreys

Judith L Kerschner

Yong-Cheng Shi

James P Zallie

Podutoori Ravinder Reddy

Douglas J Hanchett

Rodger T Marentis

Sharon Harriott Jureller

William R Mason

Teresa A Dirscherl

Wolfgang Bindzus

David C Rawlins

Rosemarie Harris

Teresa A Capitani

John (Ji-Hsiung) Tsai

Maximilian Koxholt

Andreas L Papadopoulos

Vincent R Green

Judith Jackson

The present invention relates to a process for purifying starches. More particularly, the invention relates to a method of removing off-flavors, off-odors, and off-colors from starches by extraction of the components causing the off-flavors, off-odors, and off-colors with a fluid in the supercritical or liquid phase.

Process for purifying starches

The present invention is directed to cold water swellable starches exhibiting delayed viscosity development, preparation and use thereof. The cold water swellable starches are prepared using methods known in the art and then are compacted. These starches provide all the advantages of CWS starch, including texture, heavy body, glossy sheen, and viscosity. However, the rate of hydration may be controlled to delay viscosity development. Such starches may be used for a variety of industrial applications including food products, personal care products, cleansers, liquid detergents and fabric softeners, oil-well drilling, and paints and allow for easier processing of such products.

Cold water swellable starches exhibiting delayed viscosity development, preparation and use thereof

The present invention is directed to a process of preparing starch phosphate monoesters, optionally in the presence of oligosaccharides, having improved reaction efficiency and reduced side reactions. The invention also includes the improved starch phosphate monoester products, characterized by high viscosity and low level of residual salts, their use in food and the enhanced food compositions prepared from them.

Starch phosphate ester composition, process and method of use in food

Cationic polysaccharide derivatives are prepared by reacting a polysaccharide with a polycationic reagent having one polysaccharide reactive group and at least two cationic groups. Suitable reagents include polycationic alkyl, aryl, alkaryl, cycloaliphatic, or heterocyclic amines, some of which are novel compositions. The polycationic polysaccharide derivatives prepared from these reagents are useful in the manufacture of paper.

Cationic polysaccharides and reagents for their preparation

This invention relates to a process for chemically modifying polysaccharides in a densified fluid. In particular, the modification includes esterification and/or etherification of a starch in supercritical carbon dioxide. The process is advantageous in that it allows for a high degree of substitution without the use of organic solvents or repeated reactions.

Polysaccharide modification in densified fluid

A fat continuous spread is described having up to about 65 wt % fat and a dispersed aqueous phase which contains an amylose containing gelling starch characterized by a G'.sub.eq of 400 dyne/cm.sup.2 or greater and a critical strain value (.gamma.cr) of 12 or greater at 10.degree. C. provided the starch is prepared at a concentration having an anhydrous starch solid content of 10 wt %.

Water-in-oil emulsion spread

A resistant granular starch with high dietary fiber content and the method of preparing this product wherein a high amylose starch having at least 40% by weight amylose content and a water content of 10 to 80% by weight is heated to a temperature of from about 60.degree. to 160.degree. C. to provide a granular starch which retains its granular structure and has a total dietary fiber content of at least 12%. Food products containing this resistant granular starch are also provided.

Process for producing amylase resistant granular starch

A non-gelling starch derivative is suitable for use as a lipid mimetic in food. In aqueous dispersions of 1-50%, by weight, the starch derivative does not gel and has a fatty or oily mouthfeel throughout the temperature range from 0.degree. to 100.degree. C. The starch derivative may be prepared from dextrins, various converted starches and substantially non-crosslinked base starches. Preferred materials are hydroxypropyl starch ether derivatives having a d.s. of 0.15 to 0.70.

Starch based lipid mimetic for foods

A water resistant, starch-based, alkaline corrugating adhesive is provided having improved tack or runnability and comprises using a chemically treated or modified high amylose starch having at least 40% by weight amylose content as the raw starch component.

Water resistant high amylose corrugating adhesive with improved

Reagent for preparing polycationic polysaccharides

Textile warp sizing compositions and hydrophobic starch derivatives useful therefor are provided. The compositions strengthen and protect warp yarns as well as render textile lubricants uniformly dispersible thereon. The compositions additionally facilitate efficient lubricant removal during desizing. The hydrophobic starch derivatives contain an ether, simple ester of half-acid ester substituent with a saturated or unsaturated hydrocarbon chain of at least 5 carbon atoms.

Textile warp size

Textile warp sizing compositions and hydrophobic starch derivatives useful therefor are provided. The compositions strengthen and protect warp yarns as well as render textile lubricants uniformly dispersible thereon. The compositions additionally facilitate efficient lubricant removal during desizing. The hydrophobic starch derivatives contain an ether, simple ester or half-acid ester substituent with a saturated or unsaturated hydrocarbon chain of at least 5 carbon atoms.

A paper size having the ability to be prepared under low shear conditions and having sizing properties superior to the sizes of the prior art may be prepared comprising water and 0.1 to 15% by weight of at least one hydrophobic sizing agent and 0.4 to 30% by weight of a jet cooked dispersion of a long chain alkyl derivative of starch or a dispersion of a corresponding gum derivative.

Paper size compositions

Growing community of inventors

Plainsboro, NJ, United States of America

Peter T Trzasko