54 results about "Waxy Starch" patented technology

A savory or sweet snack having an expanded, crispy, chip-like textured, substantially uniform, homogeneous, cellular coating is obtained by tumbling an edible core material, such as nuts or dried fruit, and alternately applying an aqueous component and a preblended dry mixture on the tumbling edible core material to form a dough coating on the edible core material. The dough-coated core material may be heated by frying or baking to substantially reduce the moisture content of the dough, and to substantially expand the dough. The thick, expanded coating has a substantial amount of wheat yet it possesses a crispy, crunchy texture of a chip, rather than a leavened, mealy or flaky texture. Use of a pregelatinized waxy starch, which is not chemically modified, provides crispness and a high degree of expansion Use of a pure, raw potato starch which is not chemically modified promotes crunchiness and a chip-like texture and reduces oil pick-up or absorption during frying. The tumbling is preferably performed in a continuous belt coating device to achieve high production rates and uniform coating of individual core material pieces without agglomeration or sticking of pieces to each other.

A preparation method of straight chain dextrin embedded conjugated linoleic acid microcapsules comprises the following steps: dissolving waxy starch in water, heating for gelatinizing, cooling, adding isoamylase for complete debranching, centrifuging, and freeze-drying to obtain straight chain dextrin powder; and dissolving the straight chain dextrin powder, placing the obtained straight chain dextrin solution at a crystallization temperature, dissolving conjugated linoleic acid (CLA) in a preheated anhydrous ethanol solution, adding the obtained CLA solution into the solution, carrying out heat insulation stirring for a certain time, taking out, cooling to room temperature, centrifuging, washing the obtained precipitate by using an anhydrous ethanol/water mixed solution to remove uncompounded CLA, centrifuging, and carrying out vacuum drying on the finally obtained precipitate to obtain a microcapsule embedding material containing the CLA. The method improves the solubility of the straight chain dextrin and CLA compound, the oxidation stability of the CLA and the bioavailability in an aqueous solution, so the problems of low dissolvability of the straight chain starch compound, and easy automatic oxidation and low bioavailability of the CLA are solved, and the microcapsules can be added to functional nutrition reinforcement foods and staple foods as a nutrition reinforcement agent.

The present invention relates to an enhanced starch resin composition, methods of making the enhanced starch resin composition using environmentally benign, water-based processes, and products produced using the enhanced starch resin composition. The enhanced starch resin composition comprises a native starch and/or a waxy starch crosslinked with a multi-functional polycarboxylic acid. The starch resin composition is formed by a water-based reaction comprising using a non-toxic, water-soluble catalyst to catalyze esterification of the native starch and/or the waxy starch with the multi-functional polycarboxylic acid, thereby yielding a crosslinked starch resin composition having at least one enhanced mechanical property and/or reduced moisture absorption as compared to the native starch and/or the waxy starch.

The present invention discloses a kind of pregelatinized acetylated distarch phosphate and its preparation method. It is made up by using water as medium and using waxy starch, acetic anhydride, hydrochloric acid, sodium hydroxide and sodium trimetaphosphate as raw material through 13 processes of mixing paste, alkalization, cross-linking, esterification, neutralization, washing, drying, screening, mixing paste, pregelatinizing, pulverizing, screening and packaging. It can be used as thickening and stabilizing agent in the flavouring material and snack food, etc.

The invention provides a method for efficiently preparing starch nanocrystalline, and belongs to the field of starch processing. The method combines the techniques of waxy starch debranching to prepare straight-chain dextrin, the molecular weight distribution of straight-chain dextrin is narrowed through classification, self-assembly of straight-chain dextrin is accelerated by combining polyethylene glycol precipitation to form starch nanocrystalline, and the starch nanocrystalline is prepared. The method mainly comprises the steps that waxy starch is dextrinized, pullulanase is debranched toobtain a straight-chain dextrin solution, ethyl alcohol is added while stirring is conducted till the volume ratio of the straight-chain dextrin solution to ethyl alcohol is 3 to 1, the mixed solutionis continuously stirred for 10 min and standing for 1 h at the temperature of 4 DEG C, centrifugation is conducted, and the sediment is removed; ethyl alcohol is slowly added continuously in the supernatant liquid till the volume ratio of straight-chain dextrin to ethyl alcohol is 1 to 3, stirring is conducted continuously for 10 min, the obtained product is standing for 1 h at the temperature of4 DEG C, centrifugation is conducted, and straight-chain dextrin sediment is obtained; straight-chain dextrin is dispersed in water, the straight-chain dextrin solution with the concentration being 4.0-8.0% is prepared, polyethylene glycol is added in the straight-chain dextrin solution at the proportion of 40.0-50.0 g to 100 mL, the mixture is heated and stirred till polyethylene glycol is completely dissolved, the product is cooled to be 4 DEG C and standing for 1-2 h at the temperature of 4 DEG C, centrifugation is conducted to obtain the sediment, the residual polyethylene glycol is washed through trichloromethane, the product is blasted and dried for 5 min at the temperature of 40 DEG C, and the starch nanocrystalline is obtained.

A composition useful as the principal component in a baked foodstuff is provided. The composition comprises an etherified, non-waxy starch selected from the group consisting of tapioca starch, corn starch, and mixtures thereof, and a native starch selected from the group consisting of corn starch, potato starch, and mixtures thereof. Also provided are compositions useful for preparing baked foodstuffs containing the principal component described above and additionally a minor amount of a non-gluten protein, and a minor amount of a hydrocolloid, and baked foodstuffs prepared by baking such compositions. The baked foodstuffs exhibit extended shelf-life without staling of the baked foodstuff by reason of the use of the compositions described above.

A cereal composition comprising a waxy starch in an amount from about 5 to about 15% by weight of the total composition and a cereal mixture comprising a fiber source in an amount from about 1 to about 15% by weight of the total composition. The cereal composition is mixed with water and expanded by extrusion to form a high-fiber cereal product. Also, a method of producing a high fiber expanded cereal product comprising the step of combining a waxy starch in an amount from about 5 to about 15% by weight of the total composition and a cereal mixture comprising a fiber source in an amount from about 1 to about 15% by weight of the total composition to form a total cereal composition. The total cereal composition is mixed with water and extruded to form an expanded cereal product.

The present disclosure relates in part to an emulsion system comprising a waxy starch. The emulsion system is useful, in some embodiments, for incorporation into infant formulas comprising protein equivalent sources, such as formulas designed for individuals with certain protein allergies. Thus, in certain embodiments, the present disclosure relates to a nutritional composition comprising a protein equivalent source comprising a hydrolyzed protein, amino acids, or a mixture thereof, a fat source, a carbohydrate source, and an emulsifier system comprising a waxy starch. The emulsifier system may further include citric acid esters of mono- and di-glycerides or an octenyl succinic acid-modified starch, or both.

A barley cultivar, designated BZ493-46e, is disclosed. The invention relates to the seeds of barley cultivar BZ493-46e, to the plants of barley BZ493-46e, and to methods for producing a barley plant produced by crossing barley cultivar BZ493-46e with itself or another barley variety. The invention also relates to methods for producing a barley plant containing in its genetic material one or more transgenes and to the transgenic barley plants and plant parts produced by those methods. The invention also relates to barley varieties or breeding varieties and plant parts derived from barley cultivar BZ493-46e, to methods for producing other barley varieties, lines or plant parts derived from barley cultivar BZ493-46e, and to the barley plants, varieties, and their parts derived from the use of those methods. The invention further relates to hybrid barley seeds and plants produced by crossing barley cultivar BZ493-46e with another barley cultivar. This invention further relates to methods for developing other barley varieties or breeding lines derived from variety BZ493-46e including cell and tissue culture, haploid systems, mutagenesis, and transgenic derived lines. BZ493-46e demonstrates a unique combination of traits for the human food market including waxy starch, hulless seed and increased levels of Beta-glucan fiber.

The invention discloses an environment-friendly edible tubular product. The environment-friendly edible tubular product comprises 30-70 parts of main body powder, 10-30 parts of thickening powder, 2-8parts of alcohol-soluble protein, 5-20 parts of a solvent and 10-25 parts of water. The invention further provides a preparation method of the environment-friendly edible tubular product. The preparation method comprises the following steps: carrying out material preparation: adding the alcohol-soluble protein into the solvent, and adding the main body powder, the thickening powder and the waterafter full dissolution to obtain a mixture; carrying out forming: mounting a forming mold and a cutting knife of a forming machine according to the diameter and length of the product, and pouring themixture into the forming machine for extrusion forming to obtain a formed product, wherein the diameter of an inner cavity of the forming mold is 1-20 mm; carrying out air-drying: air-drying the formed product at 5-70 DEG C for 5-20 minutes; carrying out cutting: cutting the formed product according to a preset length; carrying out drying: drying the formed product at 30-120 DEG C for 10-60 minutes; and carrying out cooling, sterilizing and packaging to obtain the finished product. According to the preparation method disclosed by the invention, traditional waxy starch or plant fibers are replaced with the main body powder such as rice flour and the like, so that the product is safe and non-toxic, and the white pollution is reduced.

A rice improver containing a gelatinized product of an acid-treated waxy type starch or a gelatinized product of an oxidation-treated waxy type starch, wherein a cold water solubility of the rice improver in pure water at 25 degrees centigrade is equal to or higher than 50%, wherein a content of a fraction of a granular material sieved over 0.5 mm-opening (32 mesh) sieve in the rice improver is smaller than 5% by weight, and wherein a total of contents of said acid-treated waxy type starch and said oxidation-treated waxy type starch over the whole rice improver is equal to or larger than 50% by weight.

The invention discloses environmental friendly glue for a floor. The environmental friendly glue for the wood floor is prepared from the following raw materials in parts by weight: 0.5-1.7 parts of sodium hexametaphosphate, 5-10 parts of waxy starch, 1.8-4.2 parts of limestone, 2.3-3.8 parts of maleic anhydride, 0.8-1.5 parts of calcium hydroxide, 2.5-4.2 parts of desugared sodium lignin sulfonate, 1.5-3 parts of fish glue and 3-7 parts of soyabean protein. Compared with an existing product, the environmental friendly glue for the floor has the advantages that depositing time is long, and construction efficiency is effectively improved; complete curing time required by the environmental friendly glue for the wood floor at room temperature is short; meanwhile, raw materials of the environmental friendly glue for the floor are safe and pollution-free and can release negative oxygen ions beneficial to a human body, so that both environmental protection and air purification are realized, and quality of the air is improved.

The invention relates to a low protein yogurts containing modified starches. A low protein yogurt composition is provided comprising water, at least one dairy ingredient and a crosslinked waxy starch, wherein the crosslinked waxy starch is crosslinked with phosphate groups and has a peak Brabender viscosity of from about 600 to about 1500 Brabender units, and the cross-linked waxy starch is present in an amount sufficient to add viscosity to the yogurt. The crosslinked waxy starch can also be stabilized by acetylation to obtain longer shelf life.