High temperature methods of steeping grain

US9282756B2 · kind B2 · utility

Assignee

• Corn Products Development, Inc. · US

Inventors

• Baljit Ghotra · Chicago, US
• Robert A. Skorge · Somerville, US
• Marc D. Gunderson · Indianapolis, US
• Barry J. Nagle · Carmel, US
• Vincent R. Green · Easton, US

Key dates

• Filing date: Sep 24, 2012
• Grant date: Mar 15, 2016
• Expiry date: Nov 2, 2034

Classification

• Technology area (CPC C): Chemistry; Metallurgy
• CPC primary: C08B30/044
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

The application relates to a process comprising: a) steeping high amylose corn kernels at a temperature from about 71° C. to about 93° C. for a time from about 24 hours to about 72 hours; b) subjecting the high-temperature steep corn kernels to conventional wet milling; c) recovering starch with a total dietary fiber (TDF) content from about 33% to about 45% (w/w); and d) wherein the recovered starch has not been chemically modified.