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1. (WO2010085630) HYDROXYPROPYLATED STARCH AS A PROCESSING AID TO IMPROVE RESISTANT STARCH TOTAL DIETARY FIBER (TDF) RETENTION IN DIRECT EXPANSION EXTRUSION APPLICATIONS
Latest bibliographic data on file with the International Bureau

Pub. No.: WO/2010/085630 International Application No.: PCT/US2010/021782
Publication Date: 29.07.2010 International Filing Date: 22.01.2010
IPC:
A23L 1/00 (2006.01) ,A23L 1/0522 (2006.01) ,A23L 1/308 (2006.01) ,A23P 1/12 (2006.01) ,A23P 1/14 (2006.01)
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
L
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1
Foods or foodstuffs; Their preparation or treatment
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
L
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1
Foods or foodstuffs; Their preparation or treatment
05
containing gelling or thickening agents
052
of vegetable origin
0522
Starch; Modified starch; Starch derivatives, e.g. esters, ethers
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
L
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1
Foods or foodstuffs; Their preparation or treatment
29
Modifying nutritive qualities of foods; Dietetic products
307
Reducing nutritive value; Dietetic products with reduced nutritive value
308
Addition of substantially indigestible substances, e.g. dietary fibres
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
P
SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
1
Shaping or working of foodstuffs
10
Other shaping methods, e.g. moulding
12
Extruding
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
P
SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
1
Shaping or working of foodstuffs
10
Other shaping methods, e.g. moulding
14
Puffing or expanding
Applicants:
TATE AND LYLE INGREDIENTS AMERICAS, LLC. [US/US]; 2200 East Eldorado Street Decatur, IL 62521, US (AllExceptUS)
XIE, Wei, Luke [CN/US]; US (UsOnly)
HARRIS, Donald, Wayne [US/US]; US (UsOnly)
WAITE, Brenda [US/US]; US (UsOnly)
DOUGHERTY, Doris, A. [US/US]; US (UsOnly)
TURNER, Judy, L. [US/US]; US (UsOnly)
Inventors:
XIE, Wei, Luke; US
HARRIS, Donald, Wayne; US
WAITE, Brenda; US
DOUGHERTY, Doris, A.; US
TURNER, Judy, L.; US
Agent:
EICH, Raymund, F.; Williams Morgan & Amerson 10333 Richmond, Suite 1100 Houston, TX 77042, US
Priority Data:
61/146,84223.01.2009US
Title (EN) HYDROXYPROPYLATED STARCH AS A PROCESSING AID TO IMPROVE RESISTANT STARCH TOTAL DIETARY FIBER (TDF) RETENTION IN DIRECT EXPANSION EXTRUSION APPLICATIONS
(FR) AMIDON HYDROXYPROPYLIQUE EN TANT QU'AUXILIAIRE DE TRAITEMENT POUR AMÉLIORER LA RÉTENTION DES FIBRES ALIMENTAIRES TOTALES (TDF) D'AMIDON RÉSISTANT DANS DES APPLICATIONS D'EXTRUSION À DÉTENTE DIRECTE
Abstract:
(EN) A composition comprising from about 3 % d.s.b. to about 35 % d.s.b. of a first starch, wherein the degree of substitution (DS) of the first starch with a hydroxypropyl group is from about 0.1 to about 0.6; from about 10 % d.s.b. to about 50 % d.s.b. of a second starch; and from about 15 % d.s.b. to about 87 % d.s.b. of a flour or a meal. A method, comprising extruding a composition as described above and from about 15 % total weight to about 25 % total weight water at a temperature from room temperature to about 200°C, to yield an extruded composition comprising less than about 5 % total weight water.
(FR) La présente invention concerne une composition qui comporte d'environ 3 % d.s.b. à environ 35 % d.s.b. d'un premier amidon, le degré de substitution (DS) du premier amidon avec un groupe hydroxypropylique allant d'environ 0,1 à environ 0,6 ; d'environ 10 % d.s.b. à environ 50 % d.s.b. d'un second amidon, et d'environ 15 % d.s.b. à environ 87 % d.s.b. d'une farine. L'invention concerne également un procédé consistant à extruder une composition telle que décrite ci-dessus et d'environ 15 % en poids total à environ 25 % en poids total d'eau à une température allant de la température ambiante à environ 200° C, pour donner une composition extrudée comportant moins d'environ 5 % en poids total d'eau.
Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IS, JP, KE, KG, KM, KN, KP, KR, KZ, LA, LC, LK, LR, LS, LT, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PE, PG, PH, PL, PT, RO, RS, RU, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW
African Regional Intellectual Property Organization (ARIPO) (BW, GH, GM, KE, LS, MW, MZ, NA, SD, SL, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Organization (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM)
European Patent Office (AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, SE, SI, SK, SM, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, ML, MR, NE, SN, TD, TG)
Publication Language: English (EN)
Filing Language: English (EN)
Also published as:
EP2389074JP2012515555CN102316750CA2750578MX2011007747AU2010206713
IN5644/DELNP/2011