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Food Or Edible Material: Processes, Compositions, And Products > Products Per Se, Or Processes Of Preparing Or Treating Compositions Involving Chemical Reaction By Addition, Combining Diverse Food Material, Or Permanent Additive > Carbohydrate Containing > Carbohydrate Is Starch Carbohydrate Is StarchCarbohydrate Is Starch patent applications listed are from June 2005 to current and include Date, Patent Application Number, Patent Title, Patent Abstract summary and are linked to the corresponding patent application page.12/21/06 - 20060286286 - Calorie reduction-taste retention food products A food product having in the range of about 1 to 3.25 calories per gram, on a dry weight basis, and comprising resistant starch with a maintained granular structure, preferably, with a chemically modification to obtain the maintained granular structure. With a type II resistant starch, the total dietary fiber ... 12/21/06 - 20060286285 - Mineral-bound starch compositions and methods of making the same Mineral-bound starch products are provided for enhanced absorption of nutrient minerals. The mineral-bound starch products are prepared by binding biologically active minerals to phosphorylated cross-linked starch. The mineral-bound starch products are stable against heating in hot water followed by washing processes, but able to release bound minerals after digestion. ... 02/23/06 - 20060040042 - High gloss film coating and stable solution therefor A coating composition for use in coating foods, confections, nutraceuticals and pharmaceuticals is comprised of shellac in aqueous solution, a hydrolyzed starch product having a dextrose equivalent of 10 or greater and an effective amount of a plasticizer. The coating composition provides a surprisingly high gloss coating. The edible film ... 12/08/05 - 20050271793 - A resistant starch and process for the production thereof A modified starch and its method of production are provided. A phosphorylated starch is produced from an acid modified starch starting material. The phosphorylated starch has a resistance to enzyme digestion of at least about 40%. The phosphorylated starch is made from a native starch that is first acid modified. ... ### FreshPatents.com Support |