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WO/1996/040794A1 |
Thermally-inhibited, pregelatinized non-granular starches and flours are prepared by pregelatinizing the starch or flour and thermally inhibiting the starch or flour by dehydrating the starch or flour to anhydrous or substantially anhydr...
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WO/1996/038578A1 |
According to the invention a method is provided for liquefying starch comprising the steps of adding a sodium composition to the starch prior to or simultaneously with liquefying the starch; adding 'alpha'-amylase to the treated starch; ...
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WO/1996/030411A1 |
The invention concerns a process for activating polysaccharides, wherein the polysaccharide starting material is brought into contact with liquid ammonia at an initial pressure which is higher than atmospheric pressure and at a temperatu...
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WO/1996/028567A1 |
According to the invention a method is provided for liquefying starch comprising the steps of treating the starch prior to or simultaneously with liquefying the starch to inactivate and/or remove the enzyme inhibiting composition present...
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WO/1996/027674A1 |
The invention concerns transgenic plant cells and plants which synthesize a modified starch owing to reduced activity of a disproportionating enzyme (D-enzyme). The invention further concerns the starch synthesized in these plant cells a...
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WO/1996/023038A1 |
Thermally-inhibited starches and flours are used in conventional water-based adhesives such as corrugating, cigarette, remoistenable, kraft adhesives. The starches or flours are thermally-inhibited by dehydrating the starch to anhydrous ...
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WO/1996/022110A2 |
Thermally-inhibited starches and flours are used in pharmaceutical products as a diluent, filler, carrier, binder, disintegrant, coating, thickener, moisture sink, and the like. The starches and flours are inhibited by dehydrating the st...
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WO/1996/020973A1 |
A method for improving the extrusion characteristics of finely divided aqueous starch-polymer mixtures comprising subjecting the admixture to de-aeration and compaction to form a hard shaped form therefrom, milling the hard shaped form o...
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WO/1996/015248A1 |
DNA molecules code for enzymes involved in starch synthesis in plants. These enzymes are two different isoforms of soluble starch synthase and a starch granule-bound starch synthase. Also disclosed are vectors, bacteria, plant cells tran...
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WO/1996/010586A1 |
Small granule starches are subjected to partial hydrolysis with alpha-amylase or glucoamylase to produce a novel granular starch composition having an enzymatically hydrolyzed surface appearing diffuse and substantially non-porous under ...
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WO/1996/010042A1 |
Disclosed is the production of starch decomposition products with a narrow molecular weight distribution, based on the treatment of starch or starch derivatives using high-pressure homogenisation. The starch decomposition products are ob...
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WO/1996/009815A1 |
The invention relates to a tabletting excipient based on disintegrated starch granules, which is characterized by a content of long-chain amylose of at least 10 % by weight based on the dry substance, a cold water-solubility of at most 2...
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WO/1996/006866A1 |
The invention relates to a method of continuously modifying starch, wherein a suspension of starch granules (slurry) is heated in an aqueous liquid to a temperature at which still no gelatinization occurs, then lye and reagent are contin...
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WO/1996/003891A1 |
A granular starch or flour which is both thermally-inhibited and pregelatinized is used as an ingredient in various foods. The starches are functionally equivalent to chemically cross-linked starches. The starches or flours are prepared ...
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WO/1996/004315A1 |
Thermally inhibited starches and flours are prepared by a process comprising dehydrating and heat treating a granular starch or flour.
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WO/1996/004316A1 |
This invention covers pregelatinized starches and flours that are thermally inhibited and that exhibit a noncohesive texture when dispersed or dissolved in cold water.
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WO/1996/003057A1 |
The food grade texture agent of the invention is in the form of thermally stabilized swelling resistant and non cristalline particles of high amylose starch, which present a gelled soft structure, in which the amylose content of the star...
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WO/1996/003513A2 |
A method of producing plant products containing modified starch content, including higher ratios of amylose to amylopectin, increase in intermediate material, or amylopectin having fewer branches or altered branching pattern. Also provid...
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WO/1995/034582A1 |
The present invention relates to bioadhesive starches, to a processs for their preparation and to pharmaceutical compositions containing them. It also relates to the use of such bioadhesive starches as carriers for the administration of ...
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WO/1995/032993A1 |
The subject of the invention is a method for preparing fine-granuled starch from kernels of oats or rice. In the method, the kernels are ground and the starch is separated from the starch containing fraction obtained by the milling. An e...
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WO/1995/031553A1 |
The invention relates to DNA sequences coding for proteins having the enzymatic activity of an amylosucrase which allows the synthesis of linear 'alpha'-1,4 glucans from the substrate sucrose by bacteria, fungi and plants or in cell-free...
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WO/1995/028849A1 |
A stable and non-separable composition comprised of starch and oil can be prepared in the absence of external emulsifying or dispersing agents by thoroughly solubilizing an aqueous dispersion of the starch at elevated temperatures and in...
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WO/1995/026407A1 |
Disclosed is a method of producing altered starch from transformed potato plants or their progeny, comprising extracting starch from a potato plant, at least the tubers of which comprise at least an effective portion of a starch branchin...
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WO/1995/022562A1 |
A novel dextrin-type starch is suitable for supplying energy to human beings in preparation for or after a physical activity. The starch is characterized in that it has a molecular weight of from about 15,000 to about 10,000,000, and in ...
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WO/1995/017909A1 |
A liquid fat component or the like is carried in cavities of a porous carrier composed of porous starch powder which is obtained by treating starch with an enzyme having a raw starch decomposing capability. As a powdery pharmaceutical pr...
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WO/1995/017411A1 |
Novel therapeutic compositions comprising carbohydrate blends and methods of using the compositions for the treatment of premenstrual syndrome (PMS).
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WO/1995/010196A1 |
A novel starch-based texturizing agent is disclosed. The texturising agent is produced from high amylose (< 30 %) starch under specific conditions of temperature, pressure and shear. The texturizing agent functions to provide several fat...
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WO/1995/006667A1 |
In the process, a suspension (1) containing starch with an admixture of washing liquid (5) is divided in a centrifuge (A) into starch-containing concentrate (2), a first liquid phase (3) with primarily dissolved substances and a second l...
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WO/1995/004083A1 |
A method of preparing biodegradable moldable products and films includes the steps of preparing biodegradable, hydrophobic, modified starch, and forming a thermoplastic product, comprising the modified starch, and optionally a miscible a...
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WO/1995/004082A2 |
A process for making a heat treated, non-chemically modified, noncohesive starch or flour comprises the steps of providing a native, granular starch of a flour at a neutral or basic pH, dehydrating it to a moisture content of preferably ...
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WO/1995/004104A2 |
In order to produce a substantially biodegradable polymer foam, thermoplastic or disaggregated starch or a polymer mixture of thermoplastic or disaggregated starch with at least a biodegradable hydrophobic starch are used. In addition, t...
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WO/1995/002969A1 |
A maltodextrin composition in which the molecular weight profile is selected so that the proportion by weight of maltodextrin species with a degree of polymerisation (DP) at least 2 is not more than about 5 %, and the proportion by weigh...
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WO/1994/028029A1 |
A process is disclosed for producing thermoplastic starch based on renewable raw materials and if required for further processing it into a granulate. A low viscosity starch is modified under a low shearing stress during the extrusion pr...
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WO/1994/018849A1 |
A method of preparing reduced fat foods is provided which employs a recrystallized and fragmented amylose precipitate. A starch having both amylose and amylopectin is gelatinized to allow preparation of pure amylose as a permeate of memb...
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WO/1994/018850A1 |
A method of preparing a material useful in reduced fat foods is provided. This method involves debranching an amylopectin starch in the presence of ultrasonic waves. The debranched amylopectin starch is precipitated and then fragmented t...
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WO/1994/017676A1 |
A starch hydrolysate composition is particularly suited for use as a sequesterer, i.e. it readily interacts noncovalently with other molecules to form stable inclusion complexes which are useful in a variety of applications. The starch m...
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WO/1994/017107A1 |
A process is disclosed for preparing a substantially amylose-containing product from plant material, in particular from peas. Pea flour is mixed with an alkaline decomposing agent, then separated into a liquid protein phase and a polysac...
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WO/1994/011095A1 |
Semipermeable membranes are disclosed for purifying aqueous biological fluids. The membranes are particularly suitable for purifying extracorporeal blood via hemodialysis. The membranes, preferably configured as hollow fibers, are made f...
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WO/1994/009645A1 |
A method of preparing reduced fat foods is provided which employs a retrograded, hydrolyzed, heat-treated, and fragmented, amylose starch. Amylose is precipitated and hydrolyzed with acid or alpha-amylase, solubles are removed by a heat ...
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WO/1994/004600A1 |
A process is disclosed for continuously producing in a single stage biodegradable films from vegetable raw materials in the form of carbohydrates. Modification and plastification of the vegetable raw material, as well as film production,...
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WO/1994/003498A1 |
A highly efficient, rapid method for preparing aqueous soluble glucans is described.
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WO/1994/003049A1 |
Hybrid maize seeds which yield a starch having an amylose content of 80 % or more are disclosed as are starches having that amylose content. Compositions including these high amylose starches are also disclosed. Fractions of high amylose...
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WO/1993/025585A1 |
The invention relates to a process for precipitating starch from a starch milk from which uniform fibers are formed. The reaction of the starch gel takes place in the shear area of a rotor-stator stage (6) of a short post-reaction. In an...
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WO/1993/022938A1 |
A starch-thickened foodstuff having improved freeze-thaw stability and good texture comprising a native starch component and an amylopectin component. The amylopectin component is manufactured by subjecting the amylopectin component's so...
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WO/1993/021008A1 |
A method and apparatus for the modification of the physical properties of polymers through pressure processing techniques. The appratus is comprised of a piston assembly (2) which acts on the polymer substrate charged within the confines...
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WO/1993/016109A1 |
The method for processing of potatoes is characterized by the fact that the method is carried out in a potato processing plant, which comprises an oil separator, heating equipment and at least one enzyme reactor and which is modified in ...
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WO/1993/010675A1 |
A method of preparing reduced fat foods is provided which employs a fragmented, alpha-amylase hydrolyzed amylose precipitate. Amylose is precipitated and hydrolyzed with alpha-amylase and then fragmented to form an aqueous dispersion tha...
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WO/1993/009145A1 |
A white waxy corn starch dextrin produces a paste of excellent color and clarity when compared to waxy corn starch dextrins without the need for bleaching.
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WO/1993/007177A1 |
The method described is characterized in that a natural starch, a starch derivative, a partly hydrolysed starch or a partly hydrolysed starch derivative is subjected in an aqueous dispersion, suspension or solution to the action of ultra...
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WO/1993/003629A1 |
A method of preparing reduced fat foods is provided which employs a debranched amylopectin starch. A debranched amylopectin starch is dissolved and then allowed to form an aqueous dispersion of particles that is useful in replacing fat i...
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