15 results about "Waxy Starch" patented technology

An unsubstituted crosslinked starch has a hot paste viscosity at pH 3 and 5.5 wt% solids in the range of 100 cP to 1500 cP, a retrogradation enthalpy at 1 week or less and 7 J / g or less at 4 weeks, and a retrogradation end temperature of less than 75 DEG C. The starch may be prepared from waxy cassava, waxy rice, waxy sacchar-2 corn mutant, short-chain waxy potato, waxy wheat, highly phosphorylated waxy starch, or a combination of any two or more thereof. The starch may be cross-linked. The starch may be used in food products, nutritional products, pharmaceutical products, personal care products, paper products, and the like. A method of making starch includes mixing native starch with water to form a slurry; adjusting the pH of the slurry to be alkaline; and mixing a cross-linking agent with the slurry to realize a cross-linking reaction.

An unsubstituted, crosslinked pregelatinized starch has a cold viscosity in a range of 500 cP to 3200 cP at neutral pH and 6 wt-% solids, a retrogradation enthalpy of 2.3 J / g or less at 1 week and 7 J / g or less at 4 weeks, and conclusion temperature of retrogradation of less than 75 °C. The starch may be prepared from waxy tapioca, waxy rice, waxy-sugary-2 corn mutant, short chain waxy potato, waxy wheat, high phosphorylated waxy starch, or a combination of any two or more thereof. The starch may be crosslinked. The starch may be used in food products, nutritional products, pharmaceutical products, personal care products, paper products, and the like. A method of making the starch includes mixing a native starch with water to form a slurry; adjusting pH of the slurry to alkaline; and mixing a crosslinking agent with the slurry to effect a crosslinking reaction.

The objective is to provide instant fried noodles with excellent resilience. [Solution] By including one or more starches selected from the group consisting of etherified starch, acetylated starch, and waxy starch, and an alginate ester, and by setting the expansion rate of the noodle strands to 180% or more and less than 400%, it is possible to provide fried noodles that can be restored even when using water at 30°C or below and have a good texture. It is preferable that the one or more starches selected from the group consisting of etherified starch, acetylated starch, and waxy starch according to the present invention are included in an amount of 10 to 100% by weight relative to the weight of the main raw material flour.

The present specification discloses a starch mixture useful for making baking creams. The starch mixture comprises a cold water-swellable, heat-set waxy starch and a cold water-swellable, heat-set non-waxy starch. The starches can be co-processed or prepared separately and mixed. The disclosed mixture can be used to replace alginate and chemically modified food starches in baking creams. Baking creams prepared using the disclosed starch blends have comparable firmness, as well as functional and sensory texture, to baking creams containing alginate.

Biscuit dough compositions for making baked biscuit or cookie products include instantized pre-gelatinized waxy starch instead of soluble corn fiber and may include a native starch to improve the exterior color and / or structural integrity of the baked biscuits.

An acid-hydrolyzable residue-free drilling fluid includes the following components in parts by weight: 100 parts of water, 0.5-1.5 parts of a pH regulator, 0.5-1.0 parts of a flow pattern regulator, 1.0-4.0 parts of a filtrate reducer, 0-10.0 parts of a temporary plugging agent, 1.0-3.0 parts of an inhibitor and 5.0-200.0 parts of a weighting agent; the pH regulator is a mixture of sodium citrate, magnesium oxide and sodium carbonate; the flow pattern regulator includes at least one of polyethylene oxide and polyethyleneimine; and the filtrate reducer includes one or more selected from the group consisting of waxy starch, waxy physically modified starch and waxy chemically modified starch. The acid-hydrolyzable residue-free drilling fluid overcomes shortcomings of residue and non-degradation of drilling fluids without solid phases or clay phases in the related art, and can be dissolved by an acidic well completion fluid to form a transparent clear solution without suspended matter.

To provide instant fried noodles excellent in restorability.SOLUTION: Fried noodles contain one or more kinds of starch selected from the group consisting of etherified starch, acetylated starch, and waxy-starch, and an alginic ester, are restored even when using water at 30°C or less by bringing a swelling rate of the noodle lines to 180% or more and less than 400%, and have excellent palate feeling. The one or more kinds of starch selected from the group consisting of etherified starch, acetylated starch, and waxy-starch is contained preferably at 10-100 wt.% based on the weight of the main raw material powder.SELECTED DRAWING: Figure 2

Biscuit dough compositions for making baked biscuit or cookie products include instantized pre-gelatinized waxy starch instead of soluble corn fiber and may include a native starch to improve the exterior color and / or structural integrity of the baked biscuits.

This invention aims to provide an antifreeze starch microsphere, its preparation method, and its application in frozen glutinous rice balls. Specifically, using waxy starch as raw material, the process involves high-temperature pregelatinization, pullulan enzymatic debranching, and stepwise alcohol precipitation and fractionation to introduce phenolic acids to form a single-helix complex with starch molecules. Subsequently, entropy reduction is used to promote the orderly arrangement of molecular chains, ultimately yielding spherical starch microspheres with an A-type crystalline structure. The obtained starch microspheres are mixed with glutinous rice flour and water in a certain proportion to prepare glutinous rice balls with a diameter of approximately 2.0 cm. These glutinous rice balls not only have excellent taste and significantly improved digestibility, but also exhibit a significantly reduced cracking rate after freeze-thaw cycles, thus effectively improving the storage stability and edible quality of frozen glutinous rice balls.

Biscuit dough compositions for making baked biscuit or cookie products include instantized pre-gelatinized waxy starch instead of soluble corn fiber and may include a native starch to improve the exterior color and / or structural integrity of the baked biscuits.

A label friendly starch composition, and method of making, includes a thermally inhibited (TI) corn starch and a waxy starch in an amount up to about 50 weight percent of the starch composition. In an example, the waxy starch can be waxy rice and the amount can be between about 15 and about 50 weight percent of the starch composition. In an example, the waxy starch can be waxy corn and the amount can be between about 15 and about 25 weight percent of the starch composition. The starch compositions disclosed herein can be suitable for use in a variety of food products, including, but not limited to, soups and sauces. The food products containing the starch compositions disclosed herein exhibit favorable viscosity, refrigeration stability and resistance to breakdown from a freeze / thaw cycle.

The present application is about a composition for cosmetic products, comprising at least one porous starch having an amylopectin content greater than 80 % relative to the total weight of the porous starch. Said composition for cosmetic products may be incorporated into cosmetic products as a sensorial bulk agent, which allows great mechanical stability, resistance to fall, and sensorial profile, and as a mattifying agent, which allows an immediate matte finish and a long-lasting control of the matteness on the skin, in particular in compacted powder, for instance in make-up pressed powders.

The present application aims to provide a kind of resistant digestion starch and the method for improving the resistance of starch digestion.The waxy starch with high amylopectin content is used as raw material, and after high temperature pre-gelatinization, enzymatic debranching and alcohol fractionation, the low temperature assisted molecular chain ordering of starch is used, and the perfect structure of starch recrystallization is further improved based on magnetic induction effect, so that the resistant digestion starch is obtained.The obtained resistant digestion starch is typical A type crystal, and the relative crystallinity is more than 70%, the content of slow digestion starch and resistant starch can reach 30% and more than 55%.

The technology disclosed in this specification is directed to compositions, which may be edible compositions, or confectionary compositions. The compositions comprise a gelling component comprising a long branch chain waxy starch, and a second gelling agent in defined ratio and a defined moisture content. The compositions have differentiated texture compared to compositions comprising only a single gelling agent and to composition comprising gelling agent mixed with a common waxy corn starch.

Biscuit dough compositions for making baked biscuit or cookie products include instantized pre-gelatinized waxy starch instead of soluble corn fiber and may include a native starch to improve the exterior color and / or structural integrity of the baked biscuits.