Tate & Lyle Ingredients Americas LLC

Tate & Lyle Technology Limited

Tate & Lyle Solutions USA LLC

Thomas K Hutton

Xian-Zhong Han

Balaji Santhanam

Stephen C Scherrer

Anne P Noonan

Christopher C Kerwood

Peter Jay Seaberg

Thomas O'Connor

Steven Scherrer

Anne Noonan

Nicholas Vernon

An inhibited non-pregelatinized granular starch suitable for use as a food ingredient in substitution for a chemically modified starch may be prepared by heating a non-pregelatinized granular starch in an alcoholic medium in the presence of a base and/or a salt. Steam treatment may be used to enhance the extent of inhibition.

Inhibited non-pregelatinized granular starches

Process for preparing inhibited non-pregelatinized granular starches

The present invention provides a process for preparing an inhibited starch comprising, in order: a) extracting starch from a native source and partially refining to provide a partially refined starch having a residual protein content on a dry starch basis of more than 0.4% by weight and less than 8.0% by weight; b) treating said partially refined starch with a bleaching agent to provide an inhibited starch; and c) recovering said inhibited starch.

Process for preparing an inhibited starch

A method of forming a sucrose-6-ester includes in sequence the steps of: a) contacting sucrose with a organotin-based acylation promoter in a solvent in the presence of a base selected from amines and basic alkali metal salts; b) removing water to form a tin-sucrose adduct; and c) contacting the tin-sucrose adduct with an acylating agent to form the sucrose-6-ester. The sucrose-6-ester may then be converted to sucralose.

Based-assisted formation of tin-sucrose adducts

Methods of recovering a triarylmethyl halide from a sucrose derivatization process include the steps of

Trityl chloride recovery

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Lafayette, IN, United States of America

Thomas K Hutton