Cooperatie Avebe U.a.

Cooperatieve Verkoop-en Productievereniging Van Aardappelmeel En Derivaten Avebe B.a.

Dsm IP Assets B.v.

Cooperative Verkoop-en Productievereniging Van Aardappelmeel En Derivaten Avebe B.a.

Cooperative Avebe U.a.

Cooperative Avebe U.S.

Cooperatieve Verkoop-en Productievereniging Van Aardappelmeel Derivaten Avebe B.a.

Cooperative Verkoop-en Productievereninging Van Aardappelmeel En Derivaten Avebe B.a.

Cooperative Verkoop-en Productivevereniging Van Aaardappelmeel En Derivaten Avebe B.a.

Cooeperatie Avebe U.a.

Pieter Lykle Buwalda

Cindy Semeijn

Heine Roelf Meima

Anna Maria Dijk-van Delden

Jakob Roelf Woltjes

Roelfina Willemina A Thürkow

Arjen Sein

Ronald Peter W Kesselmans

Wybren Bakker

Ido Pieter Bleeker

Charles J Brine

Jacobus Guns

David Thomas Benjamin Tomasoa

José Mastenbroek

Augustinus Arnoldus M Maas

Anne Margriet Hofman-de Dreu

Jacques Lacroix

Hylke Hotze Simonides

Hendrik Jan De Vries

Christina Widyawati

Zhenghong Chen

Vincentius Henrichus Johannes Melenhorst

Jakob Roelf Wolltjes

Van Christiaan Rooijen

Karin Anna Visser

Anne Magriet Hofman - De Dreu

Anna Maria Dijk - Van Delden

Ronald Metselaar

Frederik Mulder

Bernarda Van Den Akker-Bleumink

Jantje Van Gijssel

The invention relates to starch-based aqueous adhesive compositions and uses thereof. Provided is an aqueous adhesive composition comprising highly branched starch (HBS) obtained by treatment of starch or starch derivatives with a glycogen branching enzyme, and further comprising a carboxymethyl (CM) polysaccharide derivative, such as a carboxymethyl ether of starch, cellulose or a combination thereof. Also provided is a method for adhering a first substrate to a second substrate, comprising applying to at least said first or said second substrate said starch-based adhesive, and a glued or glueable product obtainable thereby.

Starch-based aqueous adhesive compositions and uses thereof

The invention relates to confectionery products and methods for producing them. Provided is a chewy candy comprising a starch-based gelling agent, wherein said gelling agent is a highly branched starch (HBS), preferably wherein said HBS has a molecular branching degree of at least 6%, more preferably at least 6.5%. In a specific aspect, the chewy candy is essentially free of gelatin or other animal-derived ingredient.

Chewy candy comprising a highly branched starch (HBS) and method for providing the same

The present invention describes a food product comprising from 0.1 to 2.5 wt % of a starch which is treated with an amylomaltase.

Cream substitute

The invention relates to a novel starch composition comprising: (a) amylomaltase-treated starch; (b) amylopectin starch; and (c) optionally, low DE maltodextrin. In addition, the invention relates to the use of the novel starch composition to produce a baked product, optionally thereby reducing the amount of fat needed for the recipe.

Starch composition and method to produce a baked product

The invention relates to an instant noodle which can be rehydrated at a lower temperature and/or in a shorter period of time, while taste and mouthfeel of the noodle are at least as good as those of conventional instant noodles. The invention widens the scope of possibilities for supply and consumption of instant noodles, e.g. in vending machines, even or air dried instant noodles.

Fast rehydrating noodle

The invention relates to an emulsifier, a method for preparing said emulsifier, and to its use in various applications, primarily food and cosmetic applications. The invention also relates to the use of said emulsifier for the creation of an elastic, gelled foam. An emulsifier according to the invention is based on a starch which is enzymatically converted, using a specific type of enzyme, and modified in a specific esterification reaction.

Emulsifier prepared using a glycosyl transferase

The invention relates to starch used in the baking-industry. Creams, (fruit-) fillings, toppings, glazes and other bakery products are often thickened by the inclusion of a certain amount of starch as binder, filling or thickening agent, for example providing gel-strength, viscosity, glaze, texture or creaminess to the cream or filling. Commonly used starches have insufficient stability to for example heat appled during baking. The invention provides a starch-containing filling or topping for a bakery product wherein said starch comprises a tuber or root starch containing less than about 5% amylose and use of such a filling or topping for improving a bakery product. Furthermore, the invention provides a heat-stable starch and bakery products comprising a heat-stable starch.

Heat-stable high-amylopectin starch

The invention relates to starch used in the baking-industry. Creams, (fruit-) fillings, toppings, glazes and other bakery products are often thickened by the inclusion of a certain amount of starch as binder, filling or thickening agent, for example providing gel-strength, viscosity, glaze, texture or creaminess to the cream or filling. Commonly used starches have insufficient stability to for example heat applied during baking. The invention provides a starch-containing filling or topping for a bakery product wherein said starch comprises a tuber or root starch containing less than about 5% amylose and use of such a filling or topping for improving a bakery product. Furthermore, the invention provides a heat-stable starch and bakery products comprising a heat-stable starch.

The invention relates to a process for preparing a hydrophobic starch, comprising etherification, esterification or amidation of a root or tuber starch comprising at least 95 wt. % of amylopectin, based on dry substance of the starch, or a derivative thereof, with a substituent comprising an alkyl chain having from 4&#x2013;24 carbon atoms. The invention further relates to a hydrophobic starch obtainable by said process.

Hydrophobic starch derivatives

The invention relates to starch used in the food industry, more specifically to starch used in processed foodstuff that, at least in one processing step, is subject to heat and, or shear treatment. The invention provides use of modified starches and methods to use these in foodstuffs (soups, (dairy) desserts, sauces, creams, dressings, fillings and such), that, when used in preparing foodstuff that is subject to heat and/or shear treatment, provide said foodstuff with the so desired smooth, short textures and shiny appearance, even after prolonged treatment where use of other starches would render the product slimy, coarse or dull.

Foodstuff containing discrete starch particles

The invention relates to a gelling agent for production of a reversible gel. The gelling agent is a degraded root or tuber starch comprising at least 95 wt. % of amylopectin, based on dry substance of the starch. The gelling agent according to the invention is particularly suitable for use in food products.

Reversible gel formation

The invention relates to starch used in the food-industry. The invention provides modified starch, and derivatives derived thereof, having improved salt-stability (salt-stable starch), use of such modified starch or derivatives derived from said starch in foodstuff, a method for providing salt-stability to foodstuff comprising use of such modified starch or derivatives derived from said starch and foodstuff comprising said modified starch or derivatives derived from said starch.

Salt-stable modified starch

The invention relates to hydrocoloids that are used as thickening, binding, gelling or stabilising agents used in the food industry. The invention provides a starch composition, comprising a first fraction comprising cross-linked starch and at least a second fraction comprising copolymerised starch. Said composition is suitable for example to serve as gelatine replacement in foodstuff of varied nature, and is preferably suitable for use in foodstuff such as confectionery.

Composition based on cross-linked starch and depolymerized starch suitable as gelatine replacement

The invention relates to the dehairing (depilating) of animal pelts, hides or skins, more specifically to depilatory paint and depilatory paint (depilation paint) thickener used in the depilation process in for example fellmongeries. The invention provides a depilatory paint thickener comprising a starch containing essentially only amylopectin molecules. Such thickener, is among other things, easily soluble in cold water; improves diffusion of chemicals (like sulfide or lime) throughout the skin; improves viscosity or resistance to shear of a paint, whereby less starch is needed to exert a similar effect; and increases the suspendability of a lime, allowing less time to be used which creates environmental advantages in waste disposal.

Growing community of inventors

Groningen, Netherlands

Pieter Lykle Buwalda