114 patents
Page 5 of 6
Utility
Thermally Inhibited Grain
7 Oct 21
A method of thermally inhibiting starch or flour is provided.
HONGXIN JIANG, CHRISTOPHER LANE, TARAK SHAH
Filed: 26 Apr 21
Utility
Aneuploid Stevia Cultivar 'AP-1'
30 Sep 21
An aneuploid Stevia cultivar from colchicine-induced polyploidy, designated ‘AP-1’.
Avetik Markosyan, Seong Siang Ong, Runchun Jing, Yu Cheng Bu, Jianning Chen, Yeen Yee Wong, Juan Zhu, Chunhui Wang, Xiufang Deng
Filed: 19 Nov 19
Utility
Recycling of Sodium Sulfate in Starch Processing
2 Sep 21
This specification discloses a system and method for treating process water from a starch process, and more specifically, recycling a concentrated sodium sulfate solution, obtained from the process water to the starch process.
Carlos Eduardo Hurtado Gonzalez
Filed: 13 Aug 19
Utility
Hybrid corn plant and seed A7501
31 Aug 21
A novel hybrid corn plant, designated A7501 is disclosed.
Brad Ostrander
Filed: 3 Oct 19
Utility
Stevia Cultivar '16265046'
26 Aug 21
A stevia cultivar, designated ‘16265046’, is disclosed.
Avetik Markosyan, Seong Siang Ong, Runchun Jing, Yucheng Bu, Jianning Chen, Yeen Yee Wong, Juan Zhu, Chunhui Wang, Xiufang Deng
Filed: 20 Sep 19
Utility
Modified starch
20 Jul 21
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, wherein the content of non-covalently bound, free octenyl succinic acid in the OSA modified starch is less than about 0.50% by weight, based on total weight of the modified starch, and wherein content of alpha-1,6-glycosidic linkages is higher than 12%, a method of preparing same, and an encapsulation agent comprising same as well as a method of encapsulating an active agent with said encapsulation agent.
Friedrich Heinze, Justus Hierneis
Filed: 9 Jul 18
Utility
Low 4-methylimidazole caramel color class IV production
13 Jul 21
A process of making a caramel color comprising a) mixing a carbohydrate with an ammonia compound and a sulfite compound and at pH from just greater than about 4.0 to about 6.0; and b) heating of the mixture from step a) in a sealed vessel to a temperature of from about 120° C. to about 137° C. and maintaining a temperature in said range for at least about 2 hours, said time and temperature being sufficient to yield a product having a color level of at least about double strength and a level of 4-MeI of less than about 20 ppm, is provided.
Hongxin Jiang, Christopher Lane
Filed: 3 Sep 15
Utility
Starch suspension for adhesive coatings
13 Jul 21
This specification discloses suspensions and method for making the suspensions.
Roman Skuratowicz, Joseph Squires
Filed: 18 Apr 19
Utility
Method of Making Agglomerated and Thermally Inhibited Starch
8 Jul 21
Methods for preparing thermally inhibited starch agglomerates are disclosed.
Christopher Lane, Wajira S. Ratnayake, Tarak Shah, Judith M. Vaz
Filed: 18 Mar 21
Utility
Stevia Extract Containing Selected Steviol Glycosides As Flavor, Salty and Sweetness Profile Modifier
24 Jun 21
Stevia extracts with selected major steviol glycosides (Reb A, stevioside, Reb D, Reb C) and minor steviol glycosides and glycosylated diterpene derivative plant molecules, derived from Stevia rebaudiana plant are found to improve the perception of flavor and taste perception, which includes the sweet, savory and salty perception in a wide range of food and beverage applications.
Siddhartha PURKAYASTHA, Marcia PETIT, Karen GRENUS
Filed: 7 Mar 21
Utility
Process for Obtaining Maltodextrin and Maltodextrin
6 May 21
This specification discloses process for obtaining maltodextrin having DE between 17 and 19.9 and the maltodextrins obtained from the process.
Laercio Arnoni, Jose Bertoli, Walter Yamamoto
Filed: 14 Aug 18
Utility
High-purity Steviol Glycosides
1 Apr 21
Methods of using highly purified rebaudioside AM are described.
Avetik Markosyan, Saravanan A/L Ramandach, Mohamad Afzaal Bin Hasim, Khairul Nizam Bin Nawi, Siew Yin Chow, Siddhartha Purkayastha, Marcia Petit
Filed: 15 Mar 19
Utility
Stevia extract containing selected steviol glycosides as flavor, salty and sweetness profile modifier
23 Mar 21
Stevia extracts with selected major steviol glycosides (Reb A, stevioside, Reb D, Reb C) and minor steviol glycosides and glycosylated diterpene derivative plant molecules, derived from Stevia rebaudiana plant are found to improve the perception of flavor and taste perception, which includes the sweet, savory and salty perception in a wide range of food and beverage applications.
Siddhartha Purkayastha, Marcia Petit, Karen Grenus
Filed: 9 Jun 17
Utility
Steviol Glycoside Solutions
11 Mar 21
Steviol glycoside solutions, and methods of making steviol glycoside solutions, are described.
GRACE KIM, MARQUITA L. JOHNSON, AVETIK MARKOSYAN, JOHN MARTIN, KIAN PIN TAN
Filed: 20 Nov 20
Utility
Baked Goods Containing Pregelatinized Waxy Cassava Starch
25 Feb 21
Disclosed herein are baked goods with improved properties that contain pregelatinized waxy cassava starch, and methods of making such baked goods.
Rachel Bahammou, Elena De La Pena, Jeffrey Sullivan, Dilek Uzunalioglu
Filed: 28 Dec 19
Utility
Maltose Syrups, Comestibles Comprising the Syrup, and Process for Making the Same
4 Feb 21
Disclosed herein is one or more maltose syrup having a (i) viscosity of 10,000 cP or less at 40° C. and 81.5% solids, and/or (ii) distribution of polysaccharides comprising 12% or less DP1, 42% or more DP2, 10% or more DP3, and 20.0%-33.0% DP4+, and the process for making and comestibles containing said syrup.
Laercio Arnoni, Jose Bertoli, Walter Yamamoto
Filed: 14 Aug 18
Utility
Prebiotic Gummy Food Products
30 Dec 20
Disclosed herein are gelatin-free confectionery compositions comprising (i) a prebiotic composition comprising a first prebiotic ingredient and a second prebiotic ingredient different from the first prebiotic ingredient; and (ii) a third ingredient comprising a carrier and, optionally, additives.
Marceliano Nieto
Filed: 10 Jan 19
Utility
Starch-based Texturizers for Low Protein Yogurt, Yogurt Composiiton and Method of Making the Yogurt Composition
9 Dec 20
Disclosed herein is at least one low protein yogurt composition comprising at least one dairy ingredient, dairy alternative ingredient, or mixture thereof, and a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy starch selected from waxy maize, waxy tapioca, and combinations thereof, wherein said low protein yogurt comprises less than 2.9% dairy protein content, and at least one method for making these low protein yogurt compositions.
Brandon Roa, Erhan Yildiz, David Stevenson, William Anthony
Filed: 20 Nov 17
Utility
Starch Blends and Uses Thereof
25 Nov 20
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.
Alicia Martin, Brandon Roa, Kyungsoo Woo, Xin Yang, Erhan Yildiz
Filed: 29 Oct 18
Utility
Physically Modified Sago Starch
25 Nov 20
The present invention relates to physically modified sago starch which exhibits an increased onset of gelatinization temperature and controlled viscosity development, yet retains significant hot and cold viscosity, the process of making such starch, and the use thereof.
TARAK SHAH
Filed: 12 Jul 20