CORN PRODUCTS DEVELOPMENT, INC.
|CORN PRODUCTS DEVELOPMENT, INC. Patent applications|
|Patent application number||Title||Published|
|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.