National Starch and Chemical Investment Holding Corporation

Lipton, Division of Conopco, Inc.

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

National Starch and Chemical Company

Unilever Plc

Unilever, N.v.

Richard Safford

Stephen Alan Jobling

Christopher Michael Sidebottom

Andrew David Parry

Roger John Westcott

Christopher William Goodsall

Michael John Gidley

David Cooke

Ambalavanar Thiru

Timothy Graham Jones

Joseph Kipsiele Mitei

Martine Debet

Stephen Glyn Hughes

Jacqueline De Silva

Devamanohari Pillai

Disclosed is a nucleotide sequence encoding an effective portion of a class A starch branching enzyme (SBE) obtainable from potato plants, or a functional equivalent thereof, together with, inter alia, a corresponding polypeptide, a method of altering the characteristics of a plant, a plant having altered characteristics; and starch, particularly starch obtained from a potato plant, having novel properties.

Plant Starch Composition

This invention provides isolated cassava nucleic acids encoding starch branching enzyme II (SBEII); constructs, vectors and host cells comprising the nucleic acids; and methods of using the nucleic acids to alter gene expression in cassava to obtain starch with altered properties.

Nucleic acids from cassava encoding starch branching enzyme II (SBEII) and their use

A method for preparing a cold water infusing leaf tea. Green tea leaves are macerated, treated with tannase, fermented in the presence of hydrogen peroxide in an amount that is sufficient to activate endogenous peroxidases to oxidize gallic acid and other compounds that are liberated by the tannase treatment, and then dried. The final product is a black leaf tea that infuses in hot or cold water to give good flavor and color.

Cold water infusing leaf tea

Plant starch composition

A method for preparing a cold water infusing leaf tea. Green tea leaves are macerated, treated with tannase, fermented in the presence of hydrogen peroxide in an amount that is sufficient to activate endogenous peroxidases to oxidise gallic acid and other compounds that are liberated by the tannase treatment, and then dried. The final product is a black leaf tea that infuses in hot or cold water to give good flavour and colour.

Theaflavin is produced by separating theaflavin from a slurry fermentation product of green leaf tea that has been treated with tannase prior to slurry fermentation. Methods for making theaflavin-rich extracts and cold water soluble tea powders and products are provided.

Producing theaflavin

High amylose starch from transgenic potato plants

Plant promoter involved in controlling lipid biosynthesis in seeds

Growing community of inventors

Bedford, United Kingdom

Richard Safford