Kansas State University Research Foundation

Corn Products Development, Inc.

Brunob Ii Bv

Yong-Cheng Shi

Robert L Billmers

Tarak Shah

Wolfgang Bindzus

Robert A Skorge

Yanjie Bai

Liming Cai

Deborah L Dihel

Zhenhua Sun

Vincent Green

Roxanna Shariff

Monika K Okoniewska

Ian Brown

Tarak J Shah

Water soluble, lipophilic starches are provided, which comprise a mixture of functionalized high and low molecular weight maltodextrin molecules. The starches may be formed by dispersing a granular starch in a liquid medium to form a slurry that is simultaneously cooked and subjected to enzyme hydrolysis. Following hydrolysis, the starch is functionalized with an organic acid anhydride reagent, such as octenylsuccinic anhydride. The organic acid anhydride substitution occurs randomly and at various locations within the maltodextrin molecules.

Amylase-degraded organic acid anhydride substituted starches and methods of preparing the same

Starch spherulites are produced by debranching of amylopectin-containing starch into short linear &#x3b1;-1,4-linked glucans (e.g., short-chain amylose, SCA). The debranched linear glucans are directly converted into spherulites by heating the debranched starch mixture followed by cooling and crystallization to form well-developed spherulites. The spherulites exhibit controlled enzyme digestibility.

Starch spherulites having controlled enzymatic digestion

A lipophilic starch is provided along with methods of making the same. The starch is prepared by modifying the starch with an organic acid anhydride reagent, such as octenyl succinic anhydride, drying the modified starch to a moisture content of less than 15% by weight, and then heat treating the dried starch at a temperature of at least 100&#xb0; C. for at least one minute.

Starch esters and method of preparation

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Manhattan, KS, United States of America

Yong-Cheng Shi