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公开(公告)号:US20230292804A1
公开(公告)日:2023-09-21
申请号:US18300624
申请日:2023-04-14
发明人: Hanna CLUNE , John GARRISON , Douglas HANCHETT , Oyelayo JEGEDE , Bee Tin KOR , Tarak SHAH , Suh Fang THNG
IPC分类号: A23L29/212 , A23C9/137 , A23L9/10 , C08B30/00
CPC分类号: A23L29/212 , A23C9/137 , A23L9/10 , C08B30/00
摘要: This specification discloses thermally inhibited waxy cassava starches and edible compositions made therefrom. In one aspect edible compositions have improved creaminess compared to prior art starches, independent of starch usage level and the viscosity provided by the starch. In an embodiment the edible composition comprises between 0.1% and 35.0% by weight. In various embodiments the thermally inhibited waxy cassava starch has a peak viscosity of between about 100, and 2000 Brabender units or between 500 and 1500 Brabender Units.
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公开(公告)号:US20220408773A1
公开(公告)日:2022-12-29
申请号:US17889458
申请日:2022-08-17
发明人: Sharon BENDER , Oyelayo JEGEDE , Caterina LODUCA , Nagul NAGULESWARAN , Xavier O'CONNELL , Canan OZER , Brandon ROA , Roxanna SHARIFF , Delong SONG , Dilek UZUNALIOGLU , Bicheng WU , Meng XUE , Xin YANG , Erhan YILDIZ
摘要: The technology disclosed in this specification pertains to a heat-moisture treated fava bean protein concentrates having between 50% and 73% and a denaturation enthalpy from about 5.5 and 6.5 J/g. This is limited degree of denaturation. The disclosed heat-moisture treated fava bean protein concentrates are useful as emulsifiers, and good solubility in water, and reduced flavor.
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公开(公告)号:US20240341333A1
公开(公告)日:2024-10-17
申请号:US18683823
申请日:2022-08-16
发明人: Lauren ANDERSON , Sharon BENDER , Stella COUTROS-HOFFMANN , Yadunandan DAR , Oyelayo JEGEDE , Marjorie WELCHOFF , Vishnu MURTHY , Xavier O'CONNELL , Canan OZER , Tushar SHAH , Roxanna SHARIFF , Robert SKORGE , Delong SONG , Meng XUE
IPC分类号: A23L11/00 , A21D2/36 , A21D13/045 , A21D13/066 , A23L11/30
CPC分类号: A23L11/05 , A21D2/362 , A21D13/045 , A21D13/066 , A23L11/31
摘要: This specification discloses de-flavored legume flour have less intense flavor profiles compared to untreated legume flour. The disclosed de-flavored legume flours have been processed to reduce flavor while minimizing damage to the components to the de-flavored legume flour (compared to an untreated legume flour). The disclosed de-flavored legume flours can be adjusted to have functionality like an untreated legume flour or to have improved function compared to untreated legume flour.
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