National Starch and Chemical Investment Holding Corporation

Corn Products Development, Inc.

National Starch and Chemical Corporation

The United States of America As Represented by the Secretary of

Brunob II Bv

Ralph M Trksak

Daniel B Solarek

James L Eden

Martin M Tessler

Robert L Billmers

Michael Timothy Philbin

Peter T Trzasko

Wadym Jarowenko

Matthew J Henley

Erhan Yildiz

Leroy R Peek

Robert H Williams

John J Tsai

Paul H Richardson

Monika Okoniewska

Wolfgang Bindzus

Zhixin Li

Eric Weisser

Judith M Vaz

Matthew Yurgec

Ian Lewis Brown

Afaf G Makarious

Yi Yang

James Russell Mason

Viotor L Mackewicz

Ron Pagoa

Patrick J Ford

John L Cummings

Michele Merrette Shore

Non Kam Foong

Ron Pagaoa

Erhan M Yildiz

Matthew J Yurgec

This invention pertains to low swelling starches and their use as food texture modifiers. The invention further pertains to the method of using low swelling starches as fat substitutes in foods. The low swelling starches provide opacity, mouth-coating, and creaminess to foods.

Low swelling starch

The present application is related to starches that exhibit delayed gelling. In one embodiment, the application is related to compositions of a degraded gelling starch having a stabilizing group. A delayed gelling starch comprises a starch base material and a stabilization agent. Food products may comprise the delayed gelling starch.

Delayed gelling starch compositions

The application relates to an agent containing bound octenyl succinic anhydride groups made via the reaction of octenyl succinic anhydride onto a dispersed waxy starch, which provides significant improvements in paper porosity reduction, when added at a low level to a commodity surface starch dispersion and used to surface size paper.

Paper sizing using an agent containing uniformly bound octenyl succinic anhydride groups made by the reaction of octenyl succinic anhydride onto a dispersed waxy starch

The present invention relates to a starch composition with high total dietary fiber (TDF) that retains its TDF upon processing. In particular, over 50% of such fiber is retained upon extrusion processing. Such starch is useful in the manufacture of high fiber food products, including extruded products such as breakfast cereals and snacks.

Process tolerant starch composition with high total dietary fiber content

The invention provides the addition of highly inhibited starch filler to gelatin-free films and soft capsules. The addition of the highly inhibited starch filler raises the solid levels during processing without substantially increasing the melt viscosity. The resultant films and capsules are transparent.

Highly inhibited starch fillers for films and capsules

The present invention relates to a process of making a starch crosslinked with sodium trimetaphosphate or with a combination of sodium trimetaphosphate and sodium tripolyphosphate. The reaction has increased efficiency over the standard crosslinking process and/or reduced phosphorus effluent.

Crosslinking reactions

The present invention relates to a starch emulsifier product prepared by sufficiently solubilizing a starch and subsequently sufficiently derivatizing the sufficiently solubilized starch product, in one embodiment by reacting the sufficiently solubilized starch with an alkenyl succinic anhydride. Such starch emulsifier products are useful as emulsifying and/or encapsulating agents, particularly in systems where high load and retention of the active ingredient, low surface oil exposure, and excellent oxidation resistance is desired.

Alkenyl succinic acid anhydride half ester emulsifier

Sago-based gelling starches and the use thereof. Such modified starches exhibit exceptionally fast gelling properties, high gel strengths, and exceptional elasticity. These properties allow for significantly reduced processing times, including reduced hold times. Further, the higher gel strength allows for reduced starch levels without loss of final product gel strength integrity or texture. The instant gelling starches are particularly useful in food systems of the type that gel upon standing, such as pie and cream fillings, puddings, spreads, and jellies.

Sago-based gelling starches

A paper sizing and coating composition suitable for use in food packaging that is effective over a range of atmospheric conditions. The composition includes a starch and a water-soluble protein having a bloom strength of at least about 150. The composition can be applied over a paper substrate to improved oil and grease resistance.

Protein and starch surface sizings for oil and grease resistant paper

This invention is directed to degraded, hydrated particulate starches that are hydrophobically modified and a method of providing paper with reduced porosity, resistance to liquid penetration and increased surface strength comprising applying to the surface of a paper substrate an effective amount of a surface sizing composition which comprises such starch. In particular, the starches are those in which the starch base is degraded to a water fluidity (WF) of from about 10 to 80 or the modified and/or particulate starch is degraded using a substantially equivalent amount of degradation agent and substantially the same reaction conditions, the starch is modified with a hydrophobic hydrocarbon group of 5 to 23 carbon atoms at about 1 to 20% substitution level by weight of bound hydrophobe based on the weight of starch, and the hydrated starch has a volume average hydrated particle size of at least about 20 microns and a volume fraction of hydrated particles at 1% solids of at least about 5%.

Degraded hydrophobic, particulate starches and their use in paper sizing

A method of making paper in an alkaline or acid system wherein a selected crosslinked, cationized or amphoteric starch is added to the system, said starch being crosslinked by adding enough crosslinking agent to provide a starch having a breakdown viscosity of from about 2 to 85% and wherein the crosslinked, cationized or amphoteric starch is jet cooked under super atmospheric pressure at a temperature of from about 195.degree. to 325.degree. F.

Method of papermaking using crosslinked cationic/amphoteric starches

Geese and swans are repelled by applying methyl anthranalate or dimethyl anthranalate to their habitats or to pelleted agricultural chemicals lethal to geese or swans. With regard to applying the repellent to habitats, preferably the repellent is encapsulated in a starch-based material that is water tolerant and provides time release of the repellent.

Grazing repellent for geese and swans

Polycationic polysaccharide derivatives containing more than one cationic substituent per substituted hydroxyl group are prepared by a site selective reaction of a cationic polysaccharide derivative with a suitable cationic reagent at a pH from 7.0 to 9.0. Suitable reagents include cationic alkyl, aryl, alkaryl, cycloaliphatic, or heterocyclic amines, and polymer thereof, which selectively react with a cationic substituent rather than a hydroxyl group of the cationic polysaccharide derivative. The polycationic polysaccharide derivatives prepared from these reagents are useful in the manufacture of paper.

Preparation of polycationic polysaccharides by site selective reaction

Raw starch is slurried in an aqueous solution containing up to and above saturation levels of an ammonium sulfate, ammonium monobasic or dibasic phosphate, sodium sulfate or mixtures thereof. The slurry is then cooked at temperatures above about 150.degree. C. The resulting starch cook is then extruded using conventional methods into a coagulating salt bath thereby producing a starch fiber. When the starch is cooked in the presence of a salt prior to spinning in the coagulation bath, dilution of the salt in the coagulation bath is minimized, thus reducing the evaporation load.

Growing community of inventors

Manville, NJ, United States of America

Ralph M Trksak