The present invention relates to thermally inhibited starch and starchy flours produced by heat treatment of native starch that is pre-dried where necessary to a dry matter content of more than or equal to 95% by weight, preferably 98% by weight, particularly preferably 99% by weight, wherein said starch, pre-dried where necessary, is treated in the presence of at least 0.1% by volume of oxygen at a product temperature in excess of 100° C. in a vibrating spiral conveyor.

The present invention relates to thermally inhibited starch and starchy flours produced by heat treatment of native starch that is pre-dried where necessary to a dry matter content of more than or equal to 95% by weight, preferably 98% by weight, particularly preferably 99% by weight, wherein said starch, pre-dried where necessary, is treated in the presence of at least 0.1% by volume of oxygen at a product temperature in excess of 100° C. in a vibrating spiral conveyor.

The present invention concerns the use of starch derivatives, wherein the starch derivative is partially acetylated and partially acylated with at least one fatty acid, as additive in coating compositions, and starch derivatives which are partially acetylated and partially acylated with at least one fatty acid at least one fatty acid, wherein the MW of the starch derivatives is from 3.000 to 50.000 g/mol.

The present disclosure relates to inhibited waxy starches and methods for using them. One aspect of the disclosure is an inhibited waxy starch based on maize, wheat, or tapioca having an amylopectin content in the range of 90-100%; and a sedimentation volume in the range of 10-50 mL/g; in which the amylopectin fraction of the inhibited waxy starch based on maize, wheat, or tapioca has no more than 48.5% medium-length branches having a chain length from 13-24 (measured by a valley-to-valley method as described herein), and the starch is not pregelatinized. Methods of using the starch materials in food products are also described.

The present disclosure relates to inhibited waxy starches and methods for using them. One aspect of the disclosure is an inhibited waxy starch based on maize, wheat, or tapioca having an amylopectin content in the range of 90-100%; and a sedimentation volume in the range of 10-50 mL/g; in which the amylopectin fraction of the inhibited waxy starch based on maize, wheat, or tapioca has no more than 48.5% medium-length branches having a chain length from 13-24 (measured by a valley-to-valley method as described herein), and the starch is not pregelatinized. Methods of using the starch materials in food products are also described.

One purpose of the present invention is to provide a high molecular weight glucan having both properties low digestion rate and high digestibility. A high molecular weight glucan that has property digested slowly and contains almost no indigestible ingredients is produced by enzymatic reactions of (1) a specific concentration of branching enzyme and (2) 4-α-glucanotransferase and/or an exo-type amylase to a branched glucan used as a substrate.

One purpose of the present invention is to provide a high molecular weight glucan having both properties low digestion rate and high digestibility. A high molecular weight glucan that has property digested slowly and contains almost no indigestible ingredients is produced by enzymatic reactions of (1) a specific concentration of branching enzyme and (2) 4-α-glucanotransferase and/or an exo-type amylase to a branched glucan used as a substrate.

Embodiments of the present disclosure relate to materials and methods for preparing a clathrate-forming composition comprising a plurality of linear glucomonomer chains of about 15 to about 100 D-glucopyranosyl residues linked by -1,4 linkages, wherein the linear glucomonomer chains are a product of partial amylolysis of a modified starch substrate and wherein the product is flowable at temperatures within a range of 4-20 C. at about 20% w/v solids content. The present disclosure further describes methods of using the clathrate-forming compositions to form molecular dispersions or clathrates with hydrophobic guest molecules, kits for use in these methods, and molecular dispersions or clathrates obtained from the materials.

The present disclosure relates to low-color waxy tapioca starches and methods for making and using them. A method for preventing color formation in a waxy tapioca starch, the method comprising providing a waxy tapioca starch, and contacting the waxy tapioca starch with an aqueous decolorizing liquid, the aqueous decolorizing liquid being selected from the group consisting of an aqueous alkaline liquid, and an aqueous surfactant liquid; and substantially removing the aqueous decolorizing liquid from the waxy tapioca starch.

A starch blend includes 40-85% (w/w) of an unmodified amylose-containing starch and 15-60% (w/w) of a non-chemically inhibited starch. The starch blend, upon cooking in water has a high viscosity after one or more, two or more, three or more, four or more, or five or more freeze-thaw cycles. Such starch blend is useful in a variety of food and beverage compositions, particularly frozen sauces and gravies.