Corn Products Development, Inc.

Xin Yang

Christopher Lane

Erhan Yildiz

Brandon Roa

Canan Ozer

Bicheng Wu

Caterina Loduca

Nagul Naguleswaran

Dilek Uzunalioglu

Brad Ostrander

Hongxin Jiang

Oyelayo Jegede

Delong Song

Meng Xue

Xavier O'connell

Keith Stanckiewitz

Senthil Ganesh

Maryvonne Fuentes

Adrianne Speranza

Sharon Bender

Roxanna Shariff

This specification discloses a potato starch modified to have a narrow carboxylation and viscosity profile, and sulfite levels that are below detection levels by titration. The disclosed starch forms thermal-reversible gels having a fast gelling rate and that are useful in imitation cheese.

Sulfite-free, rapid setting, thermal-reversible modified potato starch gelling agent and products made therefrom

The technology disclosed in this specification pertains to a heat-moisture treated fava bean protein concentrates having between 50% and 73% and a denaturation enthalpy from about 5.5 and 6.5 J/g. This is limited degree of denaturation. The disclosed heat-moisture treated fava bean protein concentrates are useful as emulsifiers, and good solubility in water, and reduced flavor.

Foodstuffs comprising treated fava bean protein concentrates

This specification discloses heat moisture treated fava bean protein concentrates having between about 50% and about 73% protein, about 0.1% to about 8% be weight starch, and between about 0.1% and about 9% fat, and use of said concentrates in foodstuffs, including for example emulsions, confectionary spreads, and ice cream.

A thermal-reversible gelling agent derived from the modified starch of a waxy corn variant having an endosperm genotype with one or two doses of the recessive amylose-extender gene (ae). The starch may be modified enzymatically, physically, or by acid hydrolysis. Such gelling agents exhibit properties that may be useful in thickening or providing otherwise unique textures to foods.

Thermal-reversible gelling starch

Growing community of inventors

Bridgewater, NJ, United States of America

Xin Yang