US 11,653,687 B2
Thermally inhibited waxy cassava starch
Hanna Clune, Bridgewater, NJ (US); John Garrison, Bridgewater, NJ (US); Douglas Hanchett, Bridgewater, NJ (US); Oyelayo Jegede, Bridgewater, NJ (US); Lynette Jernigan, Bridgewater, NJ (US); Bee Tin Kor, Bridgewater, NJ (US); Tarak Shah, Bridgewater, NJ (US); and Suh Fang Thng, Bridgewater, NJ (US)
Assigned to Corn Products Development, Inc., Westchester, IL (US)
Appl. No. 16/645,204
Filed by CORN PRODUCTS DEVELOPMENT, INC., Westchester, IL (US)
PCT Filed Sep. 11, 2018, PCT No. PCT/US2018/050377
§ 371(c)(1), (2) Date Mar. 6, 2020,
PCT Pub. No. WO2019/055381, PCT Pub. Date Mar. 21, 2019.
Claims priority of provisional application 62/557,584, filed on Sep. 12, 2017.
Prior Publication US 2020/0315228 A1, Oct. 8, 2020
Int. Cl. A23L 29/212 (2016.01); A23L 27/60 (2016.01); A23L 9/10 (2016.01); A23L 5/10 (2016.01); A23C 9/137 (2006.01); A23C 9/154 (2006.01); A23D 7/005 (2006.01); C08B 30/14 (2006.01)
CPC A23L 29/212 (2016.08) [A23C 9/137 (2013.01); A23C 9/1544 (2013.01); A23D 7/0056 (2013.01); A23L 5/17 (2016.08); A23L 9/10 (2016.08); A23L 27/60 (2016.08); C08B 30/14 (2013.01); A23V 2002/00 (2013.01)] 14 Claims
OG exemplary drawing
 
1. A method for making an edible composition comprising:
a) forming a mixture by mixing (i) a thermally inhibited waxy cassava starch having a peak viscosity of between 100 and 500 Brabender Units (“BU”) in an amount between 1% and 20% by weight of the mixture and (ii) between 65% and 95% by weight of the mixture of one or more of milk, water, vinegar, and fruit juice;
b) heating the mixture at a temperature between 50° and 100° C. for 5 to 30 minutes;
c) subjecting the mixture to homogenization at between 750 and 2750 psi to form the edible composition; and
wherein the edible composition has a viscosity between 1,000 and 25,000 cP;
wherein the viscosity is measured at 25° C.