|
|
|
| 1 |
6,896,915 |
Use of converted low-viscosity, high solids starch in foods
|
| 2 |
6,541,060 |
Stabilized or stabilized, crosslinked waxy potato starch
|
| 3 |
6,488,980 |
Stabilized or stabilized, crosslinked waxy potato starch
|
| 4 |
6,451,121 |
Thermally-inhibited non-pregelatinized granular starches and flours and
process for their preparation
|
| 5 |
6,299,924 |
Bulking agents and processes for preparing them from food gums
|
| 6 |
6,261,376 |
Thermally-Inhibited pregelatinized non-granular starches and flours
|
| 7 |
6,231,675 |
Thermally-inhibited non-pregelatinized granular starches and flours and
process for their preparation
|
| 8 |
6,221,420 |
Foods containing thermally-inhibited starches and flours
|
| 9 |
6,010,574 |
Thermally-inhibited pregelatinized non-granular starches and flours and
process for their production
|
| 10 |
5,935,826 |
Glucoamylase converted starch derivatives and their use as emulsifying
and encapsulating agents
|
| 11 |
5,932,017 |
Thermally-inhibited non-pregelatinized granular starches and flours and
process for their preparation
|
| 12 |
5,902,410 |
Process for producing amylase resistant granular starch
|
| 13 |
5,811,148 |
Bulking agents and processes for preparing them from food gums
|
| 14 |
5,725,676 |
Thermally inhibited starches and flours and process for their production
|
| 15 |
5,720,822 |
Thermally-inhibited pregelatinized non-granular starches and flours and
process for their production
|
| 16 |
5,718,770 |
Thermally-inhibited pregelatinized granular starches and flours and
process for their production
|
| 17 |
5,711,986 |
Method of replacing fats with short chain amylose
|
| 18 |
5,700,917 |
Aldehyde cationic derivatives of galactose containing polysaccharides
used as paper strength additives
|
| 19 |
5,641,349 |
Water-based adhesives containing thermally-inhibited starches
|
| 20 |
5,599,569 |
Use of amylase-treated low-viscosity starch in foods
|
| 21 |
5,562,937 |
Amylase-treated waxy starch in foods and process of making
|
| 22 |
5,554,745 |
Aldehyde cationic derivatives of galactose containing polysaccharides
used as paper strength additives
|
| 23 |
5,496,861 |
Cosmetics containing enzymatically debranched starch
|
| 24 |
5,480,669 |
Method for increasing expansion and improving texture of fiber fortified
extruded food products
|
| 25 |
5,409,542 |
Amylase resistant starch product form debranched high amylose starch
|
| 26 |
5,281,432 |
Method of making foods containing soluble high amylose starch
|
| 27 |
5,281,276 |
Process for making amylase resistant starch from high amylose starch
|
| 28 |
5,194,284 |
Foods opacified with debranched starch
|
| 29 |
5,185,176 |
Food products containing modified starch emulsifier
|
| 30 |
5,089,171 |
Partially debranched starch clouds
|
| 31 |
4,977,252 |
Modified starch emulsifier characterized by shelf stability
|
| 32 |
4,971,723 |
Partially debranched starches and enzymatic process for preparing the
starches
|
| 33 |
4,960,604 |
Oriental noodle prepared from a cross-linked potato or sweet potato
starch
|
| 34 |
4,937,091 |
Imitation cheeses containing enzymatically debranched starches in lieu
of caseinates
|
| 35 |
4,886,678 |
Method for manufacture of jelly gum confections
|
| 36 |
4,871,572 |
Replacement of mung bean starch by modified potato and sweet potato
starch in oriental noodles
|
| 37 |
4,663,448 |
Aldehyde-containing heterpolysaccharides, a process for their
preparation, and the use thereof
|
| 38 |
4,391,836 |
Process for preparing instant gelling starches
|
| 39 |
4,329,181 |
Method for preparing alkaline corrugating adhesive
|
| 40 |
4,207,355 |
Cold-water dispersible, gelling starches
|
