Opta Food Ingredients, Inc.

Xc Corporation

Richard B Cook

Mark L Shulman

Frank M Mallee

Polymer microparticles suitable for gel chromatography are formed by spraying a composition of a thermally-gelling polymer in an aqueous medium into ambient air and allowing the atomized composition to gel in the air. The gelled microparticles have a gel strength sufficient to preserve the structural integrity of the gelled microparticle upon collection thereof.

Process of making microparticles of a thermally-gelled polysaccharide

Film forming colloidal dispersions containing gluten-derived gluten and their methods of manufacture are described. The colloidal dispersion can be coated onto a variety of substrates to provide resistance to moisture, lipid and gas permeation, as well as provide a glossy sheen to the substrate. Foods coated with the colloidal dispersion are also described.

Colloidal dispersions of gluten, method of making and use therefor

Film forming colloidal dispersions containing gluten or gluten-derived proteins and their methods of manufacture are described. The colloidal dispersion can be coated onto a variety of substrates to provide resistance to moisture, lipid and gas permeation, as well as provide a glossy sheen to the substrate. The colloidal dispersions can function as an adhesive for adhering particles onto the substrate. Foods coated with the colloidal dispersion are also described.

Method of making gluten colloidal dispersions and edible coatings

This invention pertains to methods for extracting and purifying zein, zein bodies, glutelins or destarched corn gluten from corn gluten meal by efficiently removing and recovering food grade pigments and starch hydrolysates, while discarding unwanted fractions. Corn gluten is subjected to the combination of enzymatic starch hydrolysis, alkaline treatment, alcohol washing and alcohol extraction to produce a substantially starch-free, deflavored and decolored zein which is suitable for use in foods and pharmaceuticals. An advantage of the process described herein is its use of food grade alcohol(s) to deflavor, decolorize and extract the zein from corn gluten meal. Purified zein and zein bodies have improved utility and functionality in a variety of existing and emerging food applications. Alternate products such as deflavored, decolored and destarched corn gluten, zein bodies or glutelins are also obtained by the methods of this invention and are useful as vegetable protein supplements. By-products of the invention such as yellow food pigments and starch hydrolysates can be further purified and/or used directly in various foods.

Purification of zein from corn gluten meal

A method of forming the aqueous-based shellac dispersion includes dissolving a shellac solution in a basic aqueous solvent to form a shellac solution and subsequently combining the shellac solution with an acidic aqueous solution, whereby the shellac precipitates to form the aqueous-based shellac dispersion. A film can be formed by applying the shellac dispersion to a suitable surface and exposing the dispersion to conditions which cause a substantial portion of the shellac particles in the dispersion to fuse, thereby forming a shellac film on the surface. The shellac film does not include any organic solvent for the shellac or any amine-containing shellac salt. A plasticizer can be employed to form a continuous shellac coating on a substrate at significantly reduced temperatures.

Shellac dispersions and coatings, and method of forming aqueous-based

Confections containing a proteinaceous chewable base which reduces stickiness but retains elastic characteristics, compared to traditional confections. In a preferred embodiment, biodegradable and non-stick chewing gum and chewing gum bases comprising prolamine are described.

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Chelmsford, MA, United States of America

Richard B Cook