The present invention provides a process for preparing an inhibited starch comprising, in order: a) extracting starch from a native source and partially refining to provide a partially refined starch having a residual protein content on a dry starch basis of more than 0.4% by weight and less than 8.0% by weight; b) treating said partially refined starch with a bleaching agent to provide an inhibited starch; and c) recovering said inhibited starch.

The present invention provides a process for preparing an inhibited starch comprising, in order: a) extracting starch from a native source and partially refining to provide a partially refined starch having a residual protein content on a dry starch basis of more than 0.4% by weight and less than 8.0% by weight; b) treating said partially refined starch with a bleaching agent to provide an inhibited starch; and c) recovering said inhibited starch.

Methods of treating edible oils, such as soybean oil, to reduce furan fatty acid content to produce edible oils that are more resistant to off-flavor development when used in food applications are described. Some methods include heat treatment of an edible oil in the presence of oxygen followed by deodorization to produce a heat-treated oil. Some methods includes treating an edible oil under conditions that promote conversion of furan fatty acids to 3-methyl-2,4-nonanedione (3MND) and/or 3-hydroxy-3MND (3H-3MND) in the presence of activated carbon to produce a carbon-treated oil. Also described are treated edible oils and foods that include treated edible oils.

Methods of treating edible oils, such as soybean oil, to reduce furan fatty acid content to produce edible oils that are more resistant to off-flavor development when used in food applications are described. Some methods include heat treatment of an edible oil in the presence of oxygen followed by deodorization to produce a heat-treated oil. Some methods includes treating an edible oil under conditions that promote conversion of furan fatty acids to 3-methyl-2,4-nonanedione (3MND) and/or 3-hydroxy-3MND (3H-3MND) in the presence of activated carbon to produce a carbon-treated oil. Also described are treated edible oils and foods that include treated edible oils.

A method to prepare a food composition includes providing a nut from Canarium or a nut from Cyperus esculentus; removing a flavor from the nut; providing an enzyme; and mixing the nut with the enzyme for an enzymatic reaction to form the food composition, wherein the food composition does not contain animal milk. The method may further include providing a cultivating material and mixing the nut with the cultivating material for a microbial fermentation, providing a whitening agent and mixing the nut with the whitening agent, or providing a baking soda and mixing the nut with the baking soda. The food composition may include a substitute for cheese, dessert, or ice cream.

A method to prepare a food composition includes providing a nut from Canarium or a nut from Cyperus esculentus; removing a flavor from the nut; providing an enzyme; and mixing the nut with the enzyme for an enzymatic reaction to form the food composition, wherein the food composition does not contain animal milk. The method may further include providing a cultivating material and mixing the nut with the cultivating material for a microbial fermentation, providing a whitening agent and mixing the nut with the whitening agent, or providing a baking soda and mixing the nut with the baking soda. The food composition may include a substitute for cheese, dessert, or ice cream.

The viscosity of aqueous dispersions of normally solid organic peroxides may be advantageously lowered through the use of surfactants which are polyglyceryl esters of C6-C12 fatty acids. The reduction in viscosity facilitates milling the peroxides to reduce particle size and also provides dispersions of small particle size peroxides which may be readily poured or pumped. The aqueous dispersions are useful as components of pharmaceutical, personal care, and cleaning products and the like and are effective decolorizing agents for food products, industrial products and the like.

A method for preparing an inhibited starch with improved warehouse storage stability is disclosed, wherein it comprises the steps of a) providing a slurry containing a native granular starch obtained from a starch containing raw material, b) adding at least one amino acid, or a combination of two or more of these, and at least one oxidant to the slurry with a view to inhibiting the granular starch, c) adding at least one organic acid or a bisulfite to the slurry with a view to eliminating residual reactant chemicals, off-tastes, and undesired smell, and d) adding at least one antioxidant to the slurry with a view to stabilizing the achieved inhibition of the starch during warehouse storage, as well as an inhibited starch with improved warehouse storage stability prepared with said method, use of said inhibited starch as an ingredient in a food product, and a food product containing said inhibited starch.

A method for preparing an inhibited starch with improved warehouse storage stability is disclosed, wherein it comprises the steps of a) providing a slurry containing a native granular starch obtained from a starch containing raw material, b) adding at least one amino acid, or a combination of two or more of these, and at least one oxidant to the slurry with a view to inhibiting the granular starch, c) adding at least one organic acid or a bisulfite to the slurry with a view to eliminating residual reactant chemicals, off-tastes, and undesired smell, and d) adding at least one antioxidant to the slurry with a view to stabilizing the achieved inhibition of the starch during warehouse storage, as well as an inhibited starch with improved warehouse storage stability prepared with said method, use of said inhibited starch as an ingredient in a food product, and a food product containing said inhibited starch.

The viscosity of aqueous dispersions of normally solid organic peroxides may be advantageously lowered through the use of surfactants which are polyglyceryl esters of C6-C12 fatty acids. The reduction in viscosity facilitates milling the peroxides to reduce particle size and also provides dispersions of small particle size peroxides which may be readily poured or pumped. The aqueous dispersions are useful as components of pharmaceutical, personal care, and cleaning products and the like and are effective decolorizing agents for food products, industrial products and the like.