CORN PRODUCTS DEVELOPMENT, INC.
|CORN PRODUCTS DEVELOPMENT, INC. Patent applications|
|Patent application number||Title||Published|
|20140212589||PAPER SIZING USING AN AGENT CONTAINING UNIFORMLY BOUND OCTENYL SUCCINIC ANHYDRIDE GROUPS MADE BY THE REACTION OF OCTENYL SUCCINIC ANHYDRIDE ONTO A DISPERSED WAXY STARCH - The application relates to an agent containing bound octenyl succinic anhydride groups made via the reaction of octenyl succinic anhydride onto a dispersed waxy starch, which provides significant improvements in paper porosity reduction, when added at a low level to a commodity type surface starch dispersion and used to surface size paper.||07-31-2014|
|20140199467||LIQUID FEED COMPRISED OF CORN STEEPWATER AND HYDROL - The application relates to a composition comprising: from about 10 parts to about 40 parts of hydrol and from about 60 parts to about 90 parts of steepwater by volume.||07-17-2014|
|20140083418||HIGH TEMPERATURE METHODS OF STEEPING GRAIN - The application relates to a process comprising: a) steeping high amylose corn kernels at a temperature from about 71° C. to about 93° C. for a time from about 24 hours to about 72 hours; b) subjecting the high-temperature steep corn kernels to conventional wet milling; c) recovering starch with a total dietary fiber (TDF) content from about 33% to about 45% (w/w); and d) wherein the recovered starch has not been chemically modified.||03-27-2014|
|20140083417||HIGH TDF STARCH MADE BY HIGH TEMPERATURE STEEPING OF GRAIN - The application relates to a starch comprising greater than 70% by weight of total dietary fiber as determined by the OAOC 991.43 test method and wherein the starch has not been chemically modified.||03-27-2014|
|20130337118||HEAT MOISTURE TREATED AND THERMALLY INHIBITED STARCHES AND FLOURS THAT IMPROVE THE CRISPNESS OF BATTERED AND BREADED FOODS - The application relates to a composition comprising separately by weight from about 20% to about 70% of non-gelatinized starch, from about 5% to about 40% of rice flour, from about 5% to about 30% of high amylose corn starch, and from about 5% to about 40% of heat moisture treated or thermally inhibited flour or starch.||12-19-2013|
|20130289267||THERMALLY INHIBITED POLYSACCHARIDES - This invention relates to thermally inhibited polysaccharides and improved processes of preparing them, wherein the improvement is dehydrating the polysaccharides under increased pressure and/or increased effective oxygen concentrations to produce compositions of improved organoleptic properties, including color, flavor and odor.||10-31-2013|
|20130261195||MICRONIZED STARCH AND METHODS FOR MANUFACTURING SAME - The present application is related to a micronized starch with an average particle size of less than 5 μm and a degree of polymerization greater than 100, wherein the micronized starch exhibits at least 20% of the crystallinity of the base granular starch.||10-03-2013|
|20130236624||DELAYED GELLING STARCH COMPOSITIONS - The present application is related to starches that exhibit delayed gelling. In one embodiment, the application is related to compositions of a degraded gelling starch having a stabilizing group. A delayed gelling starch comprises a starch base material and a stabilization agent. Food products may comprise the delayed gelling starch.||09-12-2013|
|20130203983||THERMALLY INHIBITED POLYSACCHARIDES AND PROCESS OF PREPARING - This invention is directed to a process for making a thermally inhibited polysaccharide by dehydrating a polysaccharide to substantially anhydrous or anhydrous conditions and thermally inhibiting the substantially anhydrous or anhydrous polysaccharide at a temperature of 100° C. or greater for a time sufficient to inhibit the polysaccharide in an oxygen enriched concentration of at least 6.5 moles/m||08-08-2013|
|20130136840||HIGH PURITY GENTIOOLIGOSACCHARIDES OBTAINED THEREFROM AND USES THEREOF - The present invention relates to methods for preparing high purity gentiooligosaccharides, high purity gentiooligosaccharides obtained therefrom, and uses thereof. The methods of the present invention involve: adding a low purity gentiooligosaccharide to a liquid medium; subjecting the liquid medium to inoculation with a microorganism, followed by incubation and fermentation to consume glucose that is contained in the low purity gentiooligosaccharide; and subjecting the resulting fermentation broth to filtration and purification. According to the method of the present invention, high purity gentiooligosaccharides having a purity of at least 90% that can be used as alternatives to foods such as cocoa, chocolate, coffee, beer, tea, bread or confectionery product, and beverage or the main ingredients thereof.||05-30-2013|
|20120231144||PROCESS FOR PURIFYING STARCHES - The present invention relates to a process for purifying starches. More particularly, the invention relates to a method of removing off-flavors, off-odors, and off-colors from starches by extraction of the components causing the off-flavors, off-odors, and off-colors with a fluid in the supercritical or liquid phase.||09-13-2012|
Patent applications by CORN PRODUCTS DEVELOPMENT, INC.