Thermally inhibited starch and process for making
US11180575B2 · kind B2 · utility
1Cited by
15References
16Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Dec 18, 2019 |
| Grant date | Nov 23, 2021 |
| Priority date | — |
| Expiry date | Dec 18, 2039 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23V2002/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Improved thermally inhibited starch is disclosed and methods of making such starch are disclosed. In some embodiments a thermally inhibited starch has improved whiteness and flavor. In some embodiments a method for making a thermally inhibited starch includes providing adding a buffer and an acid to a starch to obtain a pH adjusted starch having an acidic pH and thermally inhibiting the pH adjusted starch. The technology further pertains to methods of making the thermally inhibited starch in batch, continuous, continuous-like process or combinations thereof.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.