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1. WO2020139997 - THERMALLY INHIBITED STARCH AND PROCESS FOR MAKING

Publication Number WO/2020/139997
Publication Date 02.07.2020
International Application No. PCT/US2019/068663
International Filing Date 27.12.2019
IPC
A23L 29/212 2016.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, 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
29Foods or foodstuffs containing additives; Preparation or treatment thereof
20containing gelling or thickening agents
206of vegetable origin
212Starch; Modified starch; Starch derivatives, e.g. esters or ethers
C08B 30/00 2006.01
CCHEMISTRY; METALLURGY
08ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
BPOLYSACCHARIDES; DERIVATIVES THEREOF
30Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
C08B 30/12 2006.01
CCHEMISTRY; METALLURGY
08ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
BPOLYSACCHARIDES; DERIVATIVES THEREOF
30Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
12Degraded or non-chemically modified starch; Bleaching of starch
CPC
A21D 2/186
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
2Treatment of flour or dough by adding materials thereto before or during baking
08by adding organic substances
14Organic oxygen compounds
18Carbohydrates
186Starches; Derivatives thereof
A23C 9/1307
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
9Milk preparations; Milk powder or milk powder preparations
12Fermented milk preparations; Treatment using microorganisms or enzymes
13using additives
1307Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
A23C 9/1544
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
9Milk preparations; Milk powder or milk powder preparations
152containing additives
154containing thickening substances, eggs or cereal preparations; Milk gels
1544Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
A23K 20/163
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
KFODDER
20Accessory food factors for animal feeding-stuffs
10Organic substances
163Sugars; Polysaccharides
A23L 29/212
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
29Foods or foodstuffs containing additives
20containing gelling or thickening agents
206of vegetable origin
212Starch; Modified starch; Starch derivatives, e.g. esters or ethers
A23L 29/35
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
29Foods or foodstuffs containing additives
30containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
35Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
Applicants
  • CORN PRODUCTS DEVELOPMENT, INC [US]/[US]
Inventors
  • SHAH, Tarak
  • LANE, Christopher
  • SHAH, Kamlesh
Agents
  • GRAUCH, Jason
Priority Data
19175255.917.05.2019EP
62/786,06628.12.2018US
62/846,94113.05.2019US
Publication Language English (EN)
Filing Language English (EN)
Designated States
Title
(EN) THERMALLY INHIBITED STARCH AND PROCESS FOR MAKING
(FR) AMIDON INHIBÉ THERMIQUEMENT ET SON PROCÉDÉ DE PRÉPARATION
Abstract
(EN)
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 inhibited starch includes providing adding a buffer and an acid to a starch to obtain a pH adjusted starch having an acidic pH and thermally inhibiting the pH adjusted starch. The technology further pertains to methods of making the thermally inhibited starch in batch, continuous, continuous-like process or combinations thereof.
(FR)
L'invention concerne de l'amidon inhibé thermiquement amélioré et des procédés de préparation d'un tel amidon. Dans certains modes de réalisation, un amidon inhibé thermiquement présente une blancheur et un arôme améliorés. Dans certains modes de réalisation, un procédé de préparation d'un amidon inhibé thermiquement consiste à ajouter un tampon et un acide à un amidon pour obtenir un amidon à pH ajusté ayant un pH acide et à inhiber thermiquement l'amidon à pH ajusté. L'invention concerne en outre des procédés de préparation de l'amidon inhibé thermiquement dans un processus discontinu, continu, de type continu ou des combinaisons de ceux-ci.
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