Penford Corporation

Penwest Foods Co.

Other

Saul Rogols

Robert G Widmaier

Denise M Sirovatka

John Harold Woerman

Greg Horn

Wallace H Kunerth

Wallace Kunerth

The present invention provides adhesive and binder compositions comprising a potato peel product characterized on a dry solids basis by at least 30% starch, at least 5% protein and at least 2% fibers.

Non-edible composite material comprising potato peel product

Composite food product comprising potato peel product

Packaging and structural materials comprising potato peel waste

An aqueous starch enrobing slurry, for coating the outer surface of a potato product, having an as is solids content which is characterized by at least 30% by weight of a first crosslinked starch, at least 2% by weight of a crosslinked dent corn starch having a crosslinking level of at least 500 ppm and from 5% to 20% by weight dextrin, and wherein the crosslinked dent corn starch is preferably acetylated.

Dent corn starch enrobing slurry

An aqueous starch enrobing slurry, for coating the outer surface of a potato product, having an as is solids content is provided which has at least 30% by weight of a first crosslinked starch, at least 2% by weight of a crosslinked dent corn starch having a crosslinking level of at least 500 ppm and from 5% to 20% by weight dextrin and wherein the crosslinked dent corn starch is preferably acetylated.

French fry potato products with improved functionality and process for

The present invention provides an aqueous starch enrobing slurry for coating the outer surface of a potato product having an as is solids content comprising ungelatinized starch and not less than 50% by weight rice flour, the method of preparing the potato product and the coated potato product produced thereby.

Process for preparing a starch coated potato product and product thereof

The present invention provides improved compositions for coating of potato strip products having an as is solids content comprising at least 40% by weight of a hydrolyzed starch characterized by a DE of from 0.2 to 0.8.

Process for preparing starch hydrolyzate coated potato products

A surimi product comprising a surimi, and a hydroxypropyl starch hydrolyzate product, a spherical dextrose product, or a mixture thereof as a cryoprotectant, is disclosed. The cryoprotectant is present in a sufficient amount to prevent significant freeze-induced denaturation of proteins during storage of the surimi product, and to thereby maintain protein functionality to allow use of the surimi product in the manufacture of foodstuffs. The cryoprotected surimi product also can contain a white, water-insoluble inorganic compound or an organic protein to mask Maillard browning which results from processing the cryoprotected surimi product.

Cryoprotected surimi product

A surimi product comprising a surimi, and a hydroxypropyl starch hydrolyzate product, a spherical dextrose product, or a mixture thereof as a cryoprotectant, is disclosed. The cryoprotectant is present in a sufficient amount to prevent significant freeze-induced denaturation of proteins during storage of the surimi product, and to thereby maintain protein functionality to allow use of the surimi product in the manufacture of foodstuffs.

A surimi product comprising a surimi, and a hydroxypropyl starch hydrolyzate product, a spherical dextrose product, or a mixture thereof as a cryoprotectant, is disclosed. The cryoprotectant is present in a sufficient amount to prevent significant freeze-induced denaturation of proteins during storage of the surimi product, and thereby maintain protein functionality to allow use of the surimi product in the manufacture of foodstuffs.

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Golden, CO, United States of America

Saul Rogols