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WO/2020/172062A1 |
Described herein is a composition used for shelf-stable, wet pet food applications, comprising a blend of a first starch or flour and a second starch or flour, wherein the blend makes up 1-10 wt% of the composition and wherein the first ...
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WO/2020/161392A1 |
The present invention relates to a method and an arrangement for dissolving starch. Specifically, the present invention relates to a method for dissolving starch by introducing mechanical force to at least partially gelatinized aque- ous...
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WO/2020/159429A1 |
A method for preparing an inhibited starch, wherein it comprises the steps of a) providing a slurry containing a granular starch obtained from a starch containing raw material, b) alkalizing the slurry by adding ammonia or by adding one ...
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WO/2020/139997A1 |
Improved thermally inhibited starch is disclosed and methods of making such starch are disclosed. In some embodiments a thermally inhibited starch has improved whiteness and flavor. In some embodiments a method for making a thermally inh...
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WO/2020/125241A1 |
Examples of the present application provide a corn fiber processing system and a wet milled corn starch processing system using same. The corn fiber processing system comprises: a group of pressure curved sieves, a group of fiber washing...
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WO/2020/123943A1 |
Degraded hydroxyalkylated starches and methods of preparing the same from waxy, normal, or modified starches are provided. The starches can be prepared by several approaches that involve acid or enzyme degrading either before or after st...
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WO/2020/086916A9 |
Disclosed herein are processing methods for producing a physically modified starch and for producing a physically modified flour and/or starch flour mixture. The starch process comprises adding at least one salt or additive to a starch, ...
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WO/2020/109541A1 |
A process for preparation of cereal fractions. The process comprises wet milling of oat grains or barley grains in the presence of an enzyme composition derived from malt; and when oat grains or barley grains are wet milled, optionally i...
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WO/2020/103861A1 |
Provided are improved methods for treating wheat flour with lipase. Further provided are methods for separating wheat flour to provide a gluten fraction, a starch fraction and a fibre fraction where the wheat flour is treated with a sele...
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WO/2020/093919A1 |
Disclosed are an adsorptive starch and an adsorptive starch agglomerate, a preparation method and an application thereof, and a nutrient formulation comprising the same. The preparation method of the adsorptive starch comprises the follo...
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WO/2020/097454A1 |
The present disclosure relates to selective analytical methods for the detection and/or quantification of an oligosaccharide preparation in a nutritional composition such as an animal feed. Also disclosed are methods of manufacturing a n...
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WO/2020/090994A1 |
A resistant starch is provided which, when added to a food, does not reduce the flavor of the food. This resistant starch is characterized in that the supernatant, obtained by creating a 33% suspension of the resistant starch in ultrapur...
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WO/2020/090997A1 |
A resistant starch is provided which imparts a stimulating taste and a full-bodied taste when added to a food. This resistant starch is characterized in that the supernatant, obtained by creating a 33% suspension of the resistant starch ...
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WO/2020/074471A1 |
The invention relates to a method for the digestion of starch (native starch or processed starch, such as cationic starch), in which method an aqueous slurry of the starch is treated with steam in a cooking vessel (4) and is thereby subj...
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WO/2020/052697A1 |
The invention describes a method for the preparation of 2,3-dicarboxypolysaccharides with adjustable molecular weight, optionally modified by biologically active ligands, and their application as anticancer drug carriers. Anticancer drug...
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WO/2020/036872A1 |
This specification discloses a shear converted starch product that is capable of gelling and of providing instant viscosity to a solution. Also disclosed are shear converted starch products made by applying a defined specific mechanical ...
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WO/2020/036215A1 |
[Problem] To provide, at low cost with ease, a modified starch having a new property. [Solution] A modified starch showing a particle-diameter distribution waveform with a single peak, wherein the difference between the maximum particle ...
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WO/2020/022133A1 |
Provided, at a low cost, is a dextrin powder that can be used as a component for a thickener having good dispersibility in water or the like. This dextrin powder is obtained by spray-drying a dextrin solution, the powder containing 3% or...
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WO/2020/018061A1 |
A composition and method of making a label friendly starch blend includes a composition having greater than 50 weight percent of a heat moisture treated (HMT) potato starch and less than 50 weight percent of a native tapioca starch. In a...
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WO/2020/000530A1 |
A production method for high quality maltodextrin, characterized in that the method comprises the steps of slurrying, spray liquefaction, Rhodothermus obamensis-sourced starch branching enzyme activity, filtration, decolorization, ion ex...
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WO/2019/235142A1 |
The purpose of the present invention is to provide a novel crystalline starch degradation product in which the solubility thereof differs depending on temperature. The present invention provides a crystalline starch degradation product i...
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WO/2019/180070A1 |
The invention relates to a process for the preparation of thermally inhibited starch and/or thermally inhibited flour having a moisture content lying between 5 and 30 wt.%, comprising: • a slurrying step, wherein thermally inhibited st...
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WO/2019/168128A1 |
Provided are a polymer material whereby various structure can be formed, the polymer material having excellent toughness and strength, and a method for manufacturing the polymer material. The polymer material has constituent units repres...
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WO/2019/162621A1 |
The invention concerns a method for producing a resistant dextrin comprising: a) a step of dehydration and acidification of a pea starch in order to provide a dehydrated and acidified pea starch composition; b) a step of heat treatment o...
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WO/2019/151936A1 |
The present invention relates to the use of non-dissolved starch based particles, having a particle size of 0.2-4 pm and having a composition of 0.3-5% by weight of protein, 0.1-4% by weight of lipids, 0-1.6% by weight fibre and <0.45% b...
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WO/2019/122083A1 |
The present invention relates to processes for separating wheat flour into two or more fractions including a gluten fraction and a starch fraction, comprising the steps of: a) mixing wheat flour and water; b) adding one or more polypepti...
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WO/2019/122749A1 |
The invention relates to a method of producing a heat-modified starch comprising the steps of: (i) preparing a starch milk containing between 30 and 40% by weight, preferably between 35 and 37% by weight, solid matter, (ii) adding a powd...
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WO/2019/126561A1 |
The present disclosure relates to low-color waxy tapioca starches and methods for making and using them. A method for preventing color formation in a waxy tapioca starch, the method comprising providing a waxy tapioca starch, and contact...
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WO/2019/116183A1 |
The present invention relates to a method for producing a food product comprising hydrolysed starch, as well as to products obtainable by the method. The method has the advantage of increasing the amount of sugar (i.e.maltose)produced by...
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WO/2019/114020A1 |
A modification method for improving a slow digestion performance of starch, comprising: converting starch molecules into more compact branch structures by use of starch branching enzymes to slow down the rate of starch digestion. By cont...
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WO/2019/116182A1 |
The present invention relates to a method for producing a food product comprising hydrolysed starch, as well as to products obtainable by the method. The method has the advantage of reducing the amount of sugar (i.e.maltose)produced by h...
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WO/2019/089656A1 |
A starch blend includes 40-85% (w/w) of an unmodified amylose-containing starch and 15-60% (w/w) of a non-chemically inhibited starch. The starch blend, upon cooking in water has a high viscosity after one or more, two or more, three or ...
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WO/2019/077145A1 |
A method for producing an antioxidant composition from potatoes, which method comprises: a) processing the potatoes to generate potato by-product comprising potato peel or potato rasp (i) by steaming potato tubers and removing the peel, ...
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WO/2019/069137A1 |
A baked good includes a gelatinized component comprising a starch and having a total starch content, the baked good having a slowly digestible starch content of at least 15 grams per 100 grams of ready -to-eat baked good, and at least 20...
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WO/2019/071014A1 |
This specification discloses an acid converted starch comprising between 20% and 70%, slowly digestible starch on a weight basis selected from one of corn starch, tapioca starch or sago starch. The starch is modified to have a water flui...
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WO/2019/055381A1 |
This specification discloses thermally inhibited waxy cassava starches and edible compositions made therefrom. In one aspect edible compositions have improved creaminess compared to prior art starches, independent of starch usage level a...
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WO/2019/036468A9 |
This specification discloses process for obtaining maltodextrin having DE between 17 and 19.9 and the maltodextrins obtained from the process. The disclosed maltodextrins can be provided as a powder or in shelf stable liquid form. The di...
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WO/2019/046234A1 |
A tribo-electrostatic separation process and system for the preparation of various food and feed products. A tribo-electric separation process and system for fractionating a feed mixture comprising at least two members of the group of pr...
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WO/2019/032011A1 |
A method for preparing an inhibited starch, wherein it comprises the steps of a) providing a slurry containing a native granular starch obtained from a starch containing raw material, b) alkalizing the slurry by adding ammonia or by addi...
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WO/2019/023222A1 |
The instant application provides methods to improve the total starch yield and/or gluten yield from corn kernels in a wet milling process, the method comprising admixing corn kernels or a fraction of the corn kernels with an enzyme compo...
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WO/2019/013522A1 |
The present invention relates to a method for producing rice starch, the method having a new configuration by which high-purity rice starch can be produced rapidly at a high yield; the wastewater generation amount is remarkably reduced c...
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WO/2019/014121A1 |
Described herein is an octenyl succinic acid modified starch (OSA modified starch) degraded by at least one enzyme capable of cleaving 1,4-linkages of a starch molecule from the non-reducing ends to produce short chain saccharides, where...
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WO/2019/005861A1 |
This disclosure relates to pregelatinized starches having a high degree of process tolerance, and methods for making and using them. In one aspect, the disclosure provides a pregelatinized starch having no more than 15 wt% solubles and a...
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WO/2018/225872A1 |
The purpose of the present invention is to provide: a gelatinized starch which, upon addition of water thereto, can be rapidly dispersed while being inhibited from forming lumps and give a dispersion having a sufficient viscosity; and a ...
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WO/2018/219854A1 |
The present invention provides improved methods for enzyme-assisted corn wet milling. Also provided are corn kernel wet milling systems which may be used to perform the methods of the invention.
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WO/2018/216748A1 |
The purpose of the present invention is to provide a starch modifying method so as to suppress at least one among swelling and collapsing of starch particles. Said purpose is achieved by a starch modifying method including heating a mixt...
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WO/2018/210760A1 |
The present invention relates to a method for extracting protein, starch and fibers from buckwheat, more particularly from buckwheat groat or flour.
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WO/2018/210741A1 |
The present invention relates to a process for preparing stabilized buckwheat starches comprising a specific heat treatment. The present invention also relates to stabilized buckwheat starches obtainable by said process, as well as the u...
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WO/2018/191395A1 |
The present disclosure relates to pregelatinized starches having a high degree of process tolerance, and methods for making and using them. In one aspect, the disclosure provides a pregelatinized starch having no more than 15 wt% soluble...
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WO/2018/183248A1 |
Beta-glucan compositions including surfactants and methods of using the same, such as for treatment of subterranean formations. An aqueous beta-glucan composition includes a beta-glucan and a surfactant.
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