Grain Processing Corporation

Nabisco Brands, Inc.

Standard Brands Incorporated

Genencor International, Inc.

Other

Nabisco, Inc.

Cultor Corporation

Stabra Ag

Nabisco/cetus Food Biotechnology Research Partnership

Antrim, Richard L.

Lloyd, Norman E.

Johnson, Richard A.

Richard L Antrim

Frank W Barresi

Roger E McPherson

Norman E Lloyd

James B Taylor

Richard A Johnson

Donald Wayne Harris

Leif P Solheim

Clark P Lee

Colin Mitchinson

Jan Karwowski

Henry C Spanier

James E Roe

Sarjit Johal

Michael S Otterburn

Saul L Neidleman

Felice Scaglione

Donald W Harris

Susan Freers

Adrian P Kightlinger

Leona E Bishop

John A Maselli

William R Krumm

Arthur G Schmidt

Thomas M Richar

Deborah H Carter

Louis S Hurst

Heikki Lommi

Gary W Stuhlfauth

Leif Solheim

Wayne Steensen

John R Crary, Jr

Yuk-Charn Chan

Roger E Mcpherson

Disclosed are a method for the reduction of an oligosaccharide mixture and an oligosaccharide mixture prepared thereby. In accordance with the disclosed invention, a mixture of oligosaccharides having a given DP profile is reduced to a DE of essentially zero by catalytically hydrogenating the mixture under reaction conditions sufficient to preserve the DP profile of the mixture, which reaction conditions typically include a reaction temperature ranging from about 50&#xb0; C. to about 150&#xb0; C. and a reaction pressure ranging up to about 1500 psi. Surprisingly, when the mixture is a malto-oligosaccharide mixture, the reduced mixture will have a superior color-fastness and thermal stability as compared to a similar unreduced mixture of malto-oligosaccharides, and also low reactivity towards nitrogen-containing species.

Reduced malto-oligosaccharides

Disclosed are derivatized malto-oligosaccharides and methods for the preparation thereof. In accordance with the disclosed invention, a malto-oligosaccharide is hydrogenated to thereby obtain a hydrogenated malto-oligosaccharide, and the resulting hydrogenated malto-oligosaccharide is derivatized, such as via oxidation, esterification, etherification, or enzymatic modification. The derivatization of such hydrogenated malto-oligosaccharides results in a surprisingly low level of a formation of by-products and products of degradation. In a particularly preferred embodiment of the invention, a mixture of malto-oligosaccharides is catalytically hydrogenated under reaction conditions suitable to substantially preserve the degree of polymerization (DP) profile of the mixture. The resulting malto-oligosaccharide mixture then is derivatized to form a derivatized malto-oligosaccharide mixture.

Derivatized reduced malto-oligosaccharides

Disclosed are a method for the reduction of an oligosaccharide mixture and an oligosaccharide mixture prepared thereby. In accordance with the disclosed invention, a mixture of oligosaccharides having a given DP profile is reduced to a DE of essentially zero by catalytically hydrogenating the mixture under reaction conditions sufficient to preserve the DP profile of the mixture, which reaction conditions typically include a reaction temperature ranging from about 50&#xb0; C. to about 150&#xb0; C. and a reaction pressure of at least about 1500 psi. Surprisingly, when the mixture is a malto-oligosaccharide mixture, the reduced mixture will have a superior color-fastness and thermal stability as compared to a similar unreduced mixture of malto-oligosaccharides, and also low reactivity towards nitrogen-containing species.

An animal litter that includes seed meal is disclosed. In accordance with the invention, the animal litter comprises discrete plural particles of a seed meal, which particles tend to agglomerate into clumps when wetted. The litter of the invention absorbs liquids such as animal excretions, and substantially reduces the odor thereof. Preferably, the litter further includes a grain germ, such as corn germ.

Animal litter, process for preparing animal litter, and method of removal of animal waste

The present invention provides a method of retarding rootlet formation from one or more plants in a medium that can support the growth thereof, which method includes introducing into the medium a growth inhibiting effective amount of a growth inhibitor which comprises corn steep liquor. In other embodiments, the growth inhibitor is a mixture of a growth medium and lactic acid. In preferred embodiments, the present invention further provides a malting composition that includes a fermentable grain and a growth inhibitor, wherein the growth inhibitor is present in an amount effective to retard rootlet formation.

Root retardant

Disclosed is a composition that includes a material that is susceptible to degradation and a preserving agent in an amount effective to preserve the material comprising one or more reduced malto-oligosaccharide species. The preserving agent can include a single reduced malto-oligosaccharide species or a plurality of such species. Further disclosed is a method of preserving a material. The method generally includes contacting the material with a preserving agent containing a preserving effective amount of one or more reduced malto-oligosaccharide species. Solutions, powders, glasses, gels, and the like containing the chemically reactive material(s) and a preserving effective amount of one or more reduced malto-oligosaccharide species may be prepared.

Compositions including reduced malto-oligosaccharide preserving agents, and methods for preserving a material

The present invention provides a starch that includes at least one glucose polymer having greater than 4% alpha 1-6 glycosidic linkages. The present invention further provides a starch hydrolyzate that includes at least one glucose oligomer having greater than 4% alpha 1-6 glycosidic linkages. The starch and starch hydrolyzate present invention have improved aqueous solution stability and are less likely to retrograde than are solutions of unbranched linear starches or starch hydrolyzates.

Branched starches and branched starch hydrolyzates

Dextrins are prepared by hydrolyzing starch with an enzyme that consists essentially of a beta-amylase enzyme. The product prepared thereby will include a dextrin, such as beta-limit dextrin. Upon ultrafiltration of this product, a dextrin-rich fraction may be recovered. If desired, the dextrin-rich fraction may be further purified via diafiltration. Retrograded amylose may be separated from the product of enzymatic hydrolysis.

Process for preparing dextrins

Disclosed are a method for the reduction of an oligosaccharide mixture and an oligosaccharide mixture prepared thereby. In accordance with the disclosed invention, a mixture of oligosaccharides having a given DP profile is reduced to a DE of essentially zero by catalytically hydrogenating the mixture under reaction conditions sufficient to preserve the DP profile of the mixture, which reaction conditions typically include a reaction temperature ranging from about 50&deg; C. to about 150&deg; C. and a reaction pressure ranging up to about 1500 psi. Surprisingly, when the mixture is a malto-oligosaccharide mixture, the reduced mixture will have a superior color-fastness and thermal stability as compared to a similar unreduced mixture of malto-oligosaccharides, and also low reactivity towards nitrogen-containing species.

Compositions including reduced malto-oligosaccharide preserving agents

Growing community of inventors

Solon, IA, United States of America

Richard L Antrim