Cp Kelco U.s., Inc.

Todd A Talashek

Neil Argo Morrison

Yamini N Patel

Nancy E Harding

Don Dimasi

Ross Clark

You-Lung Chen

Zhi-fa Yang

Hailong Yu

John M Swazey

Reinaldo Conrado Navarrete

You Lung Chen

Wei Li

Robert Raczkowski

William Scott Bousman

Helena Chang

Trish Carter

Phil Winston

David F Brinkmann

Narayana Murthy Manjunatha

John P Abdou

Graham Sworn

Dan Burgum

Joseph M Kobzeff

Daniel E Mead

Mac Seheult

Disclosed herein is an ingestible composition comprising a sphingan and its use as a prebiotic.

Prebiotic composition and its use

Gellan gum products having an increased bulk density are provided that include a gellan gum co-precipitated with a co-precipitation agent to form a co-precipitated gellan composition. The co-precipitation agent and the gellan gum are present in the co-precipitated composition in a weight ratio effective to produce the gellan gum product, in which the gellan gum product bulk density is greater than a bulk density of the gellan gum precipitated, dried, and milled without the co-precipitation agent. This greater bulk density is about 0.30 g/mL or greater. Methods are provided for preparing a gellan gum product having an improved bulk density, in which the gellan gum product bulk density is greater than a bulk density of the gellan gum precipitated, dried, and milled without the co-precipitation agent. This greater bulk density is about 0.30 g/mL or greater.

Gellan gum products and methods of manufacture and use thereof

PHB-deficientstrains having improved sphingan yield are provided. Certain of thestrains are diutan-producing strains that exhibit a dramatic improvement in productivity and yield due to a combination of certain genetic modifications that affect PHB and sphingan synthesis. Moreover, the sphingans produced from such strains have superior characteristics including improved filterability, clarity, and improved rheology-modifying characteristics. The sphingans provided are, thus, highly desirable in a variety of commercial and industrial uses, including personal care items, cement applications, and oilfield applications.

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Compositions are provided that are suitable for safe consumption by a patient with dysphagia. In one embodiment, the compositions include a modified xanthan gum in an amount suitable to provide a viscous, free-flowing solution having gel-like properties. The modified xanthan gum comprises a non-pyruvylated xanthan gum, a reduced-pyruvylated xanthan gum, or a combination thereof. The composition desirably has a viscosity of greater than about 2000 cP and is characterized as having a shape retention of greater than about 50%. Also provided are methods for their preparation and use.

Compositions and methods for producing consumables for patients with dysphagia

A new method to produce formulations of bacterial cellulose that exhibit improved viscosity-modifying properties particularly with low energy applied to effectuate viscosity changes therewith is provided. Such a method includes the novel co-precipitation with a water soluble co-agent that permits precipitation in the presence of excess alcohol to form an insoluble fiber that can than be utilized as a thickener or suspension aid without the need to introduce high energy mixing. Such bacterial cellulose properties have been available in the past but only through highly labor and energy intensive processes. Such an inventive method as now proposed thus provides a bacterial cellulose-containing formulation that exhibits not only properties that are as effective as those for previous bacterial celluloses, but, in some ways, improvements to such previous types. Certain end-use compositions and applications including these novel bacterial cellulose-containing formulations are also encompassed within this invention.

Bacterial cellulose-containing formulations

The invention relates to a modified gellan gum in which the total acyl content as well as the ratio of acyl substituent groups to glycerate substituent groups per linear saccharide repeat unit is altered to be higher than 1. The invention further relates to a process for the modification of a gellan gum to alter its acyl content in which the gum is treated with a weak base such as sodium or potassium carbonate or a suitable phosphate. The process enables &ldquo;tailor made&rdquo; gums having appropriate setting temperatures and theological properties to be made. Novel compositions containing them are also claimed.

Modified gellan gum composition process for preparation of same and use thereof

A process is disclosed for clarifying an aqueous xanthan gum solution comprising treatment of the xanthan solution with at least one chelating agent, surfactant, organic acid, or a mixture thereof, and with a protease enzyme or a lysozyme and a protease enzyme. Also disclosed is a highly purified solid xanthan gum and compositions containing the same, wherein the gum is obtained from the clarified xanthan gum solution.

Process for clarification of xanthan solutions and xanthan gum produced thereby

A drilling fluid comprising a pyruvate-free xanthan, which may be an acetate-free pyruvate-free xanthan, and a high density calcium-based brine. Preferably the pyruvate-free xanthan is a genetically prepared pyruvate-free xanthan. A process for recovering crude oil from an oil-bearing subterranean formation by drilling the formation and using a drilling fluid comprising a pyruvate-free gum and a high density calcium-based brine.

Non-pyruvylated xanthan in oil field applications utilizing high density calcium-based brines

Compositions containing phosphate and xanthan gum variants useful as liquid fertilizers, fire retardant coating materials and animal feed.

Compositions containing phosphate and xanthan gum variants

The present invention is related a high viscosity xanthan and processes for producing said high viscosity xanthan. In particular, the invention relates to a process for increasing the viscosity of xanthan comprising the steps of: (i) diluting xanthan in a fermentation broth with more than 30 percent by volume of a diluent to said fermentation broth volume; and (ii) pasteurizing said diluted xanthan fermentation broth. A particularly preferred pasteurization process is to utilize steam from a direct steam injection system. Xanthans with increased viscosities have improved product functionality for a number of different commercial applications are produced using the processes of the present invention.

High viscosity xanthan and process for preparing same

This invention provides reduced molecular weight gellan gums. The reduced molecular weight gellan gums of this invention generally have a weight average molecular weight less than about 1.7&times;10,, and typically in a range of about 1.2&times;10,to about 9.3&times;10,. This invention also provides compositions, e.g., solutions and gels, comprising reduced molecular weight gellan gums. The reduced molecular weight gellan gums of this invention may be prepared by any method which reduces the molecular weight of polymers. Such methods include homogenization, sonication, radiation, oxidation and hydrolysis.

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San Diego, CA, United States of America

Todd A Talashek