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US 5,846,786 AGranted
Thermally-inhibited, subsequently enzymatically-treated starches
AssigneeNational Starch and Chemical Investment Holding Corporation
InventorsJamie L. Senkeleski, Zu-Feng Xu
Life of this patent
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Abstract
The present invention is directed to a thermally inhibited, subsequently enzymatically hydrolyzed, ungelatinized, granular starch or flour and the process of making such starch or flour. Such starch or flour is useful as an ingredient in food products, particularly fruit- or vegetable-based products.
Claims17
A thermally-inhibited, enzymatically-hydrolyzed, ungelatinized granular starch or flour, wherein the granula starch or flour was substantially anhydrous and heated to a temperature which thermally inhibited the starch or flour prior to enzymatic hydrolysis.
Dependencies are inferred from the claim text.