Corn Products Development, Inc.

A method of separating and recovering a first carbohydrate from a feed solution comprising two or more carbohydrates and salts using a chromatography separation system which comprises one or more strong acid cation exchange resin, and recovering at least one fraction enriched in the first carbohydrate.

A starch blend includes 40-85% (w/w) of an unmodified amylose-containing starch and 15-60% (w/w) of a non-chemically inhibited starch. The starch blend, upon cooking in water has a high viscosity after one or more, two or more, three or more, four or more, or five or more freeze-thaw cycles. Such starch blend is useful in a variety of food and beverage compositions, particularly frozen sauces and gravies.

Described herein are frozen dessert compositions containing allulose and low-sugar syrups and/or solids, along with use of the allulose and low-sugar syrups and/or solids in frozen dessert compositions. Beneficially, the compositions described herein reduce added sugars and/or caloric content of a frozen dessert while overcoming formulation limitations of low- or reduced-sugar frozen dessert products, including matching the hardness, texture, and/or sweetness of their full-sugar counterparts.

The technology disclosed in this specification pertains to a dry solids coating composition comprising blend of a legume flour and legume protein concentrate for use as a partial or complete replacement of wheat flour or non-legume starches or mixture thereof in batters and coatings for food compositions. In various embodiments the legume flour and legume protein concentrate are partially denatured to have a defined amount of starch damage or protein damage.

A food or beverage product is provided comprising a steviol glycoside composition, said composition comprising 5-30 wt % rebaudioside M (reb M), 15-35 wt % rebaudioside AM (reb AM), and 10-25 wt % rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the product, wherein the steviol glycoside composition is present in an amount below its sweetness threshold. It is found that the food or beverage product has a modified or enhanced flavor compared to a food or beverage product not comprising the steviol glycoside composition.

Described herein are frozen dessert compositions containing allulose and low-sugar syrups and/or solids, along with use of the allulose and low-sugar syrups and/or solids in frozen dessert compositions. Beneficially, the compositions described herein reduce added sugars and/or caloric content of a frozen dessert while overcoming formulation limitations of low- or reduced-sugar frozen dessert products, including matching the hardness, texture, and/or sweetness of their full-sugar counterparts.

A grain food product washing and hydrating system includes a mass-flow designed vessel. The vessel includes an upper wash section in the form of a cylinder. The wash section receives the grain food product and mixes the same with a fluidized liquid in a turbulent flow. Excess fluid is recycled. The washed grain food product then moves towards a frustoconical-shaped hydration section, where a treated liquid hydrates the grain food product. The shape of the hydration section allows for the mass-flow movement of the grain food product, which ensures continuous flow and enough residence time to hydrate the grain food product, before metering out the same for further processing.

A method of thermally inhibiting starch or flour is provided. The method involves thermally or non-thermally dehydrating a grain to anhydrous or substantially anhydrous, and then heat treating this dehydrated grain. The heat treated dehydrated grain is then milled, producing thermally inhibited flour and/or starch. Using this method, the shelf life of the resulting thermally inhibited whole grain flour is extended compared whole grain flours that are thermally inhibited after milling.

Disclosed herein is a method for producing modified gum arabic, the method comprising: providing gum arabic; heating said gum arabic, resulting in heat-treated gum arabic; dissolving said heat-treated gum arabic in a solution; optionally, filtering said solution containing said dissolved gum arabic; and subjecting said solution containing said dissolved gum arabic to spray-drying. Further disclosed herein is a gum arabic from Acacia Senegal having (i) a weight average molecular weight (M w ) of ≥3.8.10 6 Da, and/or (ii) a RMS-radius of gyration (R g ) of ≥140 nm.

Provided herein are genetically modified host cells, compositions, and methods for improved production of steviol glycosides. The host cells are genetically modified to contain a heterologous nucleic acid that expresses novel and optimized variants of UGT76G1. The host cell further contains one or more heterologous nucleotide sequence encoding further enzymes of a pathway capable of producing one or more steviol glycosides in the host cell. The host cells, compositions, and methods described herein provide an efficient route for the heterologous production of rebaudioside M.