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    Chemically derived maltodextrins
    2.
    发明授权
    Chemically derived maltodextrins 失效
    化学衍生的麦芽糖糊精

    公开(公告)号：US06096524A

    公开(公告)日：2000-08-01

    申请号：US78766

    申请日：1998-05-14

    申请人： Yong-Cheng Shi ,  James L. Eden ,  James J. Kasica

    发明人： Yong-Cheng Shi ,  James L. Eden ,  James J. Kasica

    IPC分类号： C08B31/04 ,  C08B31/12 ,  C09J103/02 ,  C09J103/06 ,  C12P19/14

    CPC分类号： C08B31/04 ,  C08B31/12 ,  C09J103/02 ,  C09J103/06 ,  C12P19/14

    摘要： High solids maltodextrin syrups, some of which are useful as the base for remoistenable adhesives, are prepared by a high solids alpha amylase enzyme conversion process. They are characterized by their high solids content (at least 55 wt. %) and light color. A granular chemically derivatized, optionally converted, starch having a degree of substitution of greater than about 0.01 and less than about 0.5 is used as the starting material. The maltodextrins have a reducing sugar content of about 5-19 dextrose equivalent and a distinct polymodal molecular weight distribution. When a granular highly esterified starch (D.S. of 0.5-1.8) is used as the starting material in the high solids process, the resulting enzyme-converted, esterified maltodextrins are characterized by their improved water dispersibility.

    摘要翻译： 高固体麦芽糖糊精糖浆，其中一些可用作可再次接合的粘合剂的基质，通过高固体含量的α淀粉酶转化方法制备。 它们的特征在于其高固体含量（至少55重量％）和浅色。 使用具有大于约0.01且小于约0.5的取代度的粒状化学衍生的，任选转化的淀粉作为起始原料。 麦芽糖糊精具有约5-19葡萄糖当量的还原糖含量和不同的多模态分子量分布。 当高固含量的淀粉（D.S.为0.5-1.8）被用作起始原料时，所得酶转化的酯化麦芽糊精的特征在于它们的水分散性提高。

    Chemically derivatized maltodextrins
    3.
    发明授权
    Chemically derivatized maltodextrins 失效
    化学衍生的麦芽糖糊精

    公开(公告)号：US5795397A

    公开(公告)日：1998-08-18

    申请号：US643644

    申请日：1996-05-06

    申请人： Yong-Cheng Shi ,  James L. Eden ,  James J. Kasica

    发明人： Yong-Cheng Shi ,  James L. Eden ,  James J. Kasica

    IPC分类号： C08B31/04 ,  C08B31/12 ,  C09J103/02 ,  C09J103/06 ,  C12P19/14 ,  C08B31/00 ,  C08B30/18 ,  C08B31/02 ,  C08B31/08

    CPC分类号： C08B31/04 ,  C08B31/12 ,  C09J103/02 ,  C09J103/06 ,  C12P19/14

    摘要： High solids maltodextrin syrups, some of which are useful as the base for remoistenable adhesives, are prepared by a high solids alpha amylase enzyme conversion process. They are characterized by their high solids content (at least 55 wt. %) and light color. A granular chemically derivatized, optionally converted, starch having a degree of substitution of greater than about 0.01 and less than about 0.5 is used as the starting material. The maltodextrins have a reducing sugar content of about 5-19 dextrose equivalent and a distinct polymodal molecular weight distribution. When a granular highly esterified starch (D.S. of 0.5-1.8) is used as the starting material in the high solids process, the resulting enzyme-converted, esterified maltodextrins are characterized by their improved water dispersibility.

    摘要翻译： 高固体麦芽糖糊精糖浆，其中一些可用作可再次接合的粘合剂的基质，通过高固体含量的α淀粉酶转化方法制备。 它们的特征在于其高固体含量（至少55重量％）和浅色。 使用具有大于约0.01且小于约0.5的取代度的粒状化学衍生的，任选转化的淀粉作为起始原料。 麦芽糖糊精具有约5-19葡萄糖当量的还原糖含量和不同的多模态分子量分布。 当高固含量的淀粉（D.S.为0.5-1.8）被用作起始原料时，所得酶转化的酯化麦芽糖糊精的特征在于其水分散性提高。

    Highly resistant granular starch
    4.
    发明授权
    Highly resistant granular starch 失效
    高度耐磨的颗粒淀粉

    公开(公告)号：US06664389B1

    公开(公告)日：2003-12-16

    申请号：US09671523

    申请日：2000-09-27

    申请人： Yong-Cheng Shi ,  Roger Jeffcoat

    发明人： Yong-Cheng Shi ,  Roger Jeffcoat

    IPC分类号： C08B3100

    CPC分类号： C08B30/12 ,  A23L29/212 ,  A23L29/35 ,  C08B30/20

    摘要： Highly resistant granular starches may be produced which have unique and useful properties, including high enzyme resistance, dietary fiber, a unique molecular weight distribution, a high melting temperature and a high heat of gelatinization (Delta H) indicative of excellent processing tolerance. These starches may be prepared for example by heating a high amylose starch having at least 40% by weight amylose content and at a percent moisture and temperature insufficient to destroy the granular nature of the starch, and digesting the amorphous regions using alpha-amylase or a chemical reagent.

    摘要翻译： 可以生产具有独特且有用的特性的高抗性颗粒状淀粉，包括高耐酶性，膳食纤维，独特的分子量分布，高熔融温度和高的凝胶化热（Delta H），表明优异的加工耐受性。 这些淀粉可以例如通过加热具有至少40重量％直链淀粉含量的高直链淀粉和水分和温度百分比不足以破坏淀粉的颗粒性质，以及使用α-淀粉酶或 化学试剂。

    Maltodextrin-based adhesives
    6.
    发明授权
    Maltodextrin-based adhesives 失效
    麦芽糖糊精类粘合剂

    公开(公告)号：US5932639A

    公开(公告)日：1999-08-03

    申请号：US841555

    申请日：1997-04-30

    申请人： James L. Eden ,  Yong-Cheng Shi ,  Russell J. Nesiewicz ,  Joseph Wieczorek, Jr.

    发明人： James L. Eden ,  Yong-Cheng Shi ,  Russell J. Nesiewicz ,  Joseph Wieczorek, Jr.

    IPC分类号： C08B30/12 ,  C08L3/00 ,  C08L23/08 ,  C09J103/00 ,  C09J131/04 ,  C12P19/14 ,  C08L3/02 ,  C08B31/00

    CPC分类号： C09J103/00 ,  C08B30/12 ,  C09J131/04 ,  C12P19/14 ,  C08L23/08 ,  C08L3/00

    摘要： The present invention is directed to remoistenable and non-remoistenable adhesives which contain at least about 50 wt % of a maltodextrin syrup having a reducing sugar content of about 5-19 dextrose equivalent and solids content of about 60-80 % water, and an effective amount of other conventional adhesive additives. When the adhesive is a remoistenable adhesive, a chemically derivatized starch having an amylose content of 40 % or less and a D.S. of about 0.01 to less than about 0.50 is used. A preferred remoistenable adhesive also contains polyvinyl acetate and/or ethylene vinyl acetate in an amount from about 15-90 wt. % The maltodextrin syrup is prepared from a converted or a non-converted, chemically derivatized or underivatized granular starch, by a high solids, single phase enzyme conversion process. When derivatized, the maltodextrin has (i) substituents in an amount sufficient to provide a degree of substitution between greater than about 0.01 and less than about 0.50. Some of the chemically-derivatized maltodextrins have a polymodal molecular weight distribution with one peak between about 630-1600 daltons and at least one other peak between about 1600-2,500,000 daltons.

    摘要翻译： 本发明涉及可再致密和不可再粘合的粘合剂，其包含至少约50重量％的具有约5-19葡萄糖当量的还原糖含量和约60-80％水的固体含量的麦芽糖糊精糖浆，并且有效 其他常规粘合剂添加剂的量。 当粘合剂是可再粘合的粘合剂时，使用直链淀粉含量为40％以下且D.S.为约0.01至小于约0.50的化学衍生淀粉。 优选的可再粘合粘合剂还含有约15-90重量％的聚乙酸乙烯酯和/或乙烯 - 乙酸乙烯酯。 ％通过高固体，单相酶转化方法，由转化的或未转化的，化学衍生的或未衍生的颗粒淀粉制备麦芽糖糊精糖浆。 当衍生化时，麦芽糖糊精具有（i）足以提供大于约0.01至小于约0.50的取代度的量的取代基。 一些化学衍生的麦芽糖糊精具有多模态分子量分布，在约630-1600道尔顿之间具有一个峰，在约1600-2,500,000道尔顿之间具有至少一个其它峰。

    High solids, maltodextrin-based adhesives
    7.
    发明授权
    High solids, maltodextrin-based adhesives 失效
    高固含量，麦芽糖糊精类粘合剂

    公开(公告)号：US5688845A

    公开(公告)日：1997-11-18

    申请号：US643643

    申请日：1996-05-06

    申请人： James L. Eden ,  Yong-Cheng Shi ,  Russell J. Nesiewicz ,  Joseph Wieczorek, Jr.

    发明人： James L. Eden ,  Yong-Cheng Shi ,  Russell J. Nesiewicz ,  Joseph Wieczorek, Jr.

    IPC分类号： C08L3/00 ,  C08L23/08 ,  C09J103/00 ,  C09J131/04 ,  C08L3/02

    CPC分类号： C09J103/00 ,  C09J131/04 ,  C08L23/08 ,  C08L3/00

    摘要： The present invention is directed to a high solids, water-based remoistenable adhesive consisting essentially of at least about 50% to less than 100% of a maltodextrin syrup having a solids content of about 60-80%, 0 to about 50% of water, and an effective amount of a preservative. The maltodextrin syrup is prepared from a converted or a non-converted, chemically derivatized granular starch having an amylose content of 40% or less, by a high solids, single phase enzyme conversion process. The maltodextrin has (i) substituents in an amount sufficient to provide a degree of substitution between greater than about 0.01 and less than about 0.50; (ii) a reducing sugar content of about 5-19 dextrose equivalent; and (iii) a polymodal molecular weight distribution having one peak between about 630-1600 daltons and at least one other peak between about 1600-2,500,000 daltons. A preferred remoistenable adhesive consists essentially of about 15-90% of polyvinyl acetate, ethylene vinyl acetate, or mixtures thereof; about 10-85% of the above maltodextrin syrup; and about 75% water.

    摘要翻译： 本发明涉及一种高固含量的基于水的可重复粘合的粘合剂，其基本上由至少约50％至小于100％的固体含量为约60-80％，0至约50％的水的麦芽糖糊精糖浆 ，和有效量的防腐剂。 通过高固体，单相酶转化方法，由直链淀粉含量为40％以下的转化或未转化的化学衍生的颗粒淀粉制备麦芽糖糊精糖浆。 麦芽糖糊精具有（i）足以提供大于约0.01至小于约0.50的取代度的取代基; （ii）约5-19葡萄糖当量的还原糖含量; 和（iii）具有约630-1600道尔顿之间的一个峰和约1600-2,500,000道尔顿之间的至少一个其它峰的多模态分子量分布。 优选的可再润湿粘合剂基本上由约15-90％的聚乙酸乙烯酯，乙烯乙酸乙烯酯或其混合物组成; 约10-85％的上述麦芽糖糊精糖浆; 和约75％的水。

    NON-COHESIVE WAXY FLOURS AND METHOD OF PREPARATION
    9.
    发明申请
    NON-COHESIVE WAXY FLOURS AND METHOD OF PREPARATION 审中-公开
    非吸收性WAXY FLOURS及其制备方法

    公开(公告)号：US20090041918A1

    公开(公告)日：2009-02-12

    申请号：US12172204

    申请日：2008-07-11

    申请人： Yong-Cheng Shi

    发明人： Yong-Cheng Shi

    IPC分类号： A21D6/00 ,  A23L1/10

    CPC分类号： A21D6/003 ,  A23L29/212

    摘要： Waxy flour products exhibiting noncohesive textures and methods of making same are disclosed, with an example of the method comprising the steps of: Obtaining a waxy flour; and heat treating the waxy flour, wherein the pH of the waxy flour is not adjusted during this method.

    摘要翻译： 公开了具有非粘性纹理的蜡状面粉产品及其制造方法，该方法的实例包括以下步骤：获得蜡质面粉; 并对该蜡质粉进行热处理，其中在该方法中蜡调面粉的pH值未调整。