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Matches 1 - 50 out of 2,126

Document Document Title
WO/2019/180070A8
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...  
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...  
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...  
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...  
WO/2019/122749A8
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
WO/2019/078610A3
The present invention relates to a method for preparing physically modified starch by utilizing heating and freezing-thawing (FT) on starch or a starch-gum mixture obtained by adding gum to starch. According to the method for preparing p...  
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 ...  
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, ...  
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...  
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...  
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...  
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...  
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...  
WO/2019/036468A1
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...  
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...  
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...  
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...  
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...  
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...  
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 ...  
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.  
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...  
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.  
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...  
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...  
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.  
WO/2018/158109A1
The present invention concerns the use of starch derivatives, wherein the starch derivative is partially acetylated and partially acylated with at least one fatty acid, as additive in coating compositions, and starch derivatives which ar...  
WO/2018/135363A1
Dextrin particles usable as a component of thickeners having satisfactory dispersibility in water, etc. are inexpensively provided. The present invention relates to: fibrous dextrin particles; a thickener comprising the fibrous dextrin p...  
WO/2018/123253A1
A starch for whipped cream in which the resistant starch content, as measured using the 2002.02 official AOAC resistant starch measurement method, is 50% or more. Also, a whipped cream including the starch, and a cream for whipped cream,...  
WO/2018/124350A1
A resin bead comprising functional groups of structure (S1), wherein –X- is a bivalent linking group and –Y is a monovalent group having structure (S2), wherein the circular structure in structure (S2) has four or more atoms, and whe...  
WO/2018/123901A1
One purpose of the present invention is to provide a polymeric glucan having both a low digestion rate and high digestibility. A polymeric glucan that has a low digestion rate, contains almost no indigestible ingredients, and is capable ...  
WO/2018/112383A1
The present disclosure relates to inhibited waxy starches and methods for using them. One aspect of the disclosure is an inhibited waxy starch based on maize, wheat, or tapioca having an amylopectin content in the range of 90-100%; and a...  
WO/2018/095408A1
The present invention provides an improved process of treating crop kernels to provide a starch product of high quality suitable for conversion of starch into mono-and oligosaccharides, ethanol, sweeteners. The present invention also pro...  
WO/2018/078100A1
The invention relates to the use of amphiphilic compounds to reduce the lumping of a cold-water dispersible starch product.  
WO/2018/076091A1
The present invention comprises packaging manufactured by plastic transformation of a biodegradable composition, comprising at least one gelatinized starch source, at least one powdered starch source and at least one natural fibre. The p...  
WO/2018/049499A1
The present invention describes a starch/abamectin suspension nanoparticle, uses thereof, a pesticide formulation comprising said nanoparticle, the method for producing said pesticide formulation and a method for controlling plant pests....  
WO/2018/051903A1
[Problem] To provide a compound having excellent antibacterial properties and a compound having an excellent ability to enhance antibacterial properties of another antibacterial agent. [Solution] A sugar derivative having an antibacteria...  
WO/2018/053220A1
The present invention provides to a fiber washing system, optimized for the use of hydrolytic enzymes in the system. Furthermore, the present invention provides to a method for improving starch and gluten yield in a wet milling process, ...  
WO/2018/011400A1
The present invention relates to a method of preparing a food product comprising hydrolysed starch. In particular, the present invention relates to a method of preparing a food product comprising hydrolysed starch and showing certain tex...  
WO/2018/011401A1
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...  
WO/2018/010013A1
Consumption of resistant potato starch results in changes to the gut microbiome in elderly adults, resulting in a healthier gut microbiome profile. Furthermore, consumption of resistant potato starch stimulates an increase in Bifidobacte...  
WO/2018/007697A1
The invention relates to a hydrogenated glucose polymer composition having a total fibre content of more than 50% as determined by the AOAC 2001.03 method, and a dry weight reducing sugar content, SR, lower than 800 ppm. The invention al...  
WO/2017/192095A1
Amylopectin potato starch with improved stability against retro- gradation and improved freeze and thaw stability, wherein it contains more than 99 % amylopectin, preferably 100 % amylopectin, is disclosed, as well as a method for the pr...  

Matches 1 - 50 out of 2,126