Waxy maize starches and methods of making and using them
US12338298B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Aug 7, 2020 |
| Grant date | Jun 24, 2025 |
| Priority date | — |
| Expiry date | Nov 7, 2041 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC12Y302/01116
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present disclosure relates to waxy maize starches having desirably high process stability, and to methods relating to them, including methods for making and using them. One aspect of the disclosure is a waxy maize starch having an amyiopectin content in the range of 90-100%; wherein the amyiopectin fraction of the waxy maize starch has at least 28.0% DP3-12 branches; and no more than 53.0% DP 13-24 branches, no more than 16.0% DP 25-36 branches. Such waxy maize starches can be advantaged over conventional waxy maize starches in that they can have increased process stability, especially with respect to freeze-thaw stability. Methods of making the starch materials, using exo-hydrolyzing enzymes and methods of using the starch materials in food products are also described.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.