# US 11,441,016 B2 · Natural equivalent of chemically modified starch

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- Number: US 11,441,016 B2
- Document ID: US11441016B2
- Status: Granted
- Kind: B2
- Application number: 16/161,520
- Filed: 2018-10-16
- Published: 2019-02-14
- Granted: 2022-09-13
- Earliest claimed: 2006-11-23
- Assignees: Cargill, Incorporated
- Applicants: Cargill, Incorporated; Alexander M. Lodge
- Inventors: Stephane Jules Jerome Debon; Jozef Guido Roza Vanhemeirijck; Bernd Wolfgang Kettlitz
- Web page: https://patentgrep.com/patent/US11441016B2

## CPC

- C08L 3/02: Starch; Degradation products thereof, e.g. dextrin
- A23L 2/52: Adding ingredients (adding preservatives A23B70/10)
- A23L 19/00: Products from fruits or vegetables; Preparation or treatment thereof (marmalades, jams, jellies or the like A23L21/10; treating harvested fruit or vegetables in bulk A23N)
- A23L 23/00: Soups; Sauces (soya sauce A23L27/50; salad dressings, mayonnaise or ketchup A23L27/60); Preparation or treatment thereof
- A23L 29/212: Starch; Modified starch; Starch derivatives, e.g. esters or ethers (containing starch hydrolysates, e.g. dextrin, A23L29/30)
- A23L 29/269: of microbial origin, e.g. xanthan or dextran
- A23L 29/27: {Xanthan not combined with other microbial gums}
- A23L 33/22: Comminuted fibrous parts of plants, e.g. bagasse or pulp
- A61P 43/00: Drugs for specific purposes, not provided for in groups A61P1/00-A61P41/00
- C08L 97/02: Lignocellulosic material, e.g. wood, straw or bagasse {(manufacture of articles made from lignocellulosic material by dry processes B27N)}
- A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs
- C08L: COMPOSITIONS OF MACROMOLECULAR COMPOUNDS (compositions based on polymerisable monomers C08F, C08G; artificial filaments or fibres D01F; textile treating compositions D06)
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)
- A61P: SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION

## Abstract

The present invention relates to a composition comprising citrus fruit fiber having a water binding capacity of from 8 to 25 (w/w) and native starch selected from the group consisting of corn starch, rice flour, sorghum starch, tapioca starch and mixture thereof.

## Claims

### Claim 1

A composition suitable to substitute chemically modified starch consisting of:
citrus fruit fiber having a water binding capacity of from 7 to 25 grams of water per gram of fiber; and
native starch selected from the group consisting of corn starch, rice flour, sorghum starch, tapioca starch, waxy wheat flour, amylase free potato starch and mixtures thereof
wherein the weight ratio of citrus fruit fiber to native starch is in a range of from 1:5 and 1:1.

### Claim 2 (depends on 1)

The composition according to claim 1, wherein the citrus fruit fiber is obtainable from citrus fruit selected from the group consisting of oranges, tangerines, limes, lemons, and grapefruit.

### Claim 3 (depends on 1)

The composition according to claim 1, wherein the citrus fruit fiber has a total dietary fiber content of from 60 to 85-wt %.

### Claim 4 (depends on 1)

The composition according to claim 1, wherein the citrus fruit fiber comprises from 8 to 12% (w/w) proteins.

### Claim 5 (depends on 1)

The composition according to claim 1, wherein the native starch is a waxy starch.

### Claim 6 (depends on 5)

The composition according to claim 5, wherein the native starch is glutinous rice flour.

### Claim 7 (depends on 1)

A food application, feed application, pharmaceutical product and/or cosmetic comprising the composition according to claim 1.

### Claim 8 (depends on 1)

A beverage comprising the composition according to claim 1.

### Claim 9 (depends on 1)

A sauce comprising the composition according to claim 1.

### Claim 10 (depends on 1)

The composition of claim 1, wherein the weight ratio of citrus fruit fiber to native starch is in a range of from 1:5 and 1:2.

### Claim 11

A composition suitable to substitute chemically modified starch consisting of:
citrus fruit fiber; and
native starch selected from the group consisting of corn starch, rice flour, sorghum starch, tapioca starch, waxy wheat flour, amylase-free potato starch and mixtures thereof,
wherein the citrus fruit fiber is fiber extracted from citrus vesicles which has a water-binding capacity of 7 to 25 grams of water per gram of fiber and a total dietary fiber content of 60 to 85 wt %, the total dietary fiber consisting of 45 to 50% soluble dietary fiber and 50 to 55% insoluble dietary fiber.

### Claim 12 (depends on 11)

The composition of claim 11, wherein the weight ratio of citrus fruit fiber to native starch is in a range of from 1:5 and 1:1.

### Claim 13 (depends on 11)

The composition of claim 11, wherein the citrus fruit fiber is obtainable from citrus fruit selected from the group consisting of oranges, tangerines, limes, lemons and grapefruit.

### Claim 14 (depends on 11)

The composition of claim 11, wherein the citrus fruit fiber comprises from 8 to 12% (w/w) proteins.

### Claim 15 (depends on 11)

The composition of claim 11, wherein native starch is a waxy starch.

### Claim 16 (depends on 11)

The composition of claim 11, wherein the native starch is glutinous rice flour.