Jane K Zeien

US Patent:

6391352, May 21, 2002

Filed:

Jul 15, 1998

Appl. No.:

09/115659

Inventors:

James G. Hawkes - Wheaton IL
Jane K. Zeien - DeKalb IL

Assignee:

Continental Colloids Inc. - West Chicago IL

International Classification:

A23L 1216

US Classification:

426 96, 426103, 426661, 127 67, 127 69

Abstract:

Disclosed is a starch/gum based ingredient for use in food products which includes a high amylose starch and a hydrocolloid, edible gum to which water is added and co-processed in an extruder under conditions of temperatures of about 100Â C. or more and moisture levels of at least about 16. 7% and relatively high shear. The ingredient provides desirable texture and mouth feel characteristics to food products in which it is incorporated, and provides a white color along with improved opacity. Flavor release is improved and storage stability is controlled. It also serves as a processing aid. Also disclosed is a method of making the ingredient and various food products embodying the ingredient.

US Patent:

48594849, Aug 22, 1989

Filed:

Apr 14, 1988

Appl. No.:

7/181383

Inventors:

Edward Bielskis - Wheaton IL
Albert J. Leo - Ontario CA
Jane K. Zeien - Geneva IL

Assignee:

Continental Colloids, Inc. - West Chicago IL

International Classification:

A23L 1195

US Classification:

426573

Abstract:

A starch, hydrated with between 0. 7 and 2. 0 parts of water and which has been brought to the verge of gelatinization, is combined with a hydrocolloid gum, which also may have been pre-hydrated, to form a mixture. The mixing process is designed to achieve the following objectives: intimately mixing the hydrocolloid gum with the starch as the latter is gelatinizing; heating the uniform blend under pressure but under low enough shear to preclude starch degradation; and extruding it through a die so that it expands and creates a product with a large surface area to facilitate drying. As an objective measure of processing effectiveness, the product should yield water viscosities which are equal to those obtained from the raw materials when present in 10-20% excess. In subjective test the processed mixture should perform better at 10-20% less usage level than the unprocessed mixtures when used in stabilizing frozen desserts, sour cream and dressings. In particular, a starch guar mixture processed in this manner can replace the more expensive gums, such as locust, in frozen desserts.