Ingredion. has filed a patent for thermally inhibited waxy cassava starches and their use in edible compositions. The compositions have improved creaminess compared to previous starches, regardless of starch usage level and viscosity. The compositions contain between 0.1% and 35.0% by weight of the thermally inhibited waxy cassava starch. GlobalData’s report on Ingredion gives a 360-degree view of the company including its patenting strategy. Buy the report here.
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According to GlobalData’s company profile on Ingredion, Nanoemulsion cosmetics was a key innovation area identified from patents. Ingredion's grant share as of September 2023 was 59%. Grant share is based on the ratio of number of grants to total number of patents.
Thermally inhibited waxy cassava starch for edible compositions
A recently filed patent (Publication Number: US20230292804A1) describes an edible composition that includes a thermally inhibited waxy cassava starch and an edible liquid. The waxy cassava starch can be highly or moderately inhibited thermally. The composition can be used in various food products such as yogurts, sauces, gravies, dressings, spreads, puddings, custards, ice creams, pie fillings, and beverages. The starch content in the composition can range from 0.1% to 35% by weight. The viscosity of the composition can range from 1,000 to 50,000 cP.
The patent also discloses a long-term, shelf-stable yogurt that includes a thermally inhibited waxy cassava starch and an edible liquid. The composition can have between 1% and 3% of thermally inhibited waxy cassava starch with a peak viscosity of between 100 and 500 BU. The viscosity of the yogurt can range from 1,000 to 10,000 cP. Additionally, the patent describes a pudding that includes a thermally inhibited waxy cassava starch and an edible liquid. The starch content in the pudding can range from 1% to 10% by weight, and the composition should have freeze-thaw stability of at least 5 cycles.
The patent also provides a method for making the edible composition. The method involves mixing the thermally inhibited waxy cassava starch with an edible aqueous liquid, cooking the mixture, and achieving a desired viscosity. The viscosity of the composition can range from 1,000 to 10,000 cP. The method also includes subjecting the mixture to homogenization at a pressure between 750 and 2750 psi. The thermally inhibited waxy cassava starch used in the method can have a peak viscosity in the range of 50 to 500 cP or 500 to 1200 cP.
Overall, this patent presents an edible composition and methods for making it, which can be used in various food products. The use of thermally inhibited waxy cassava starch provides desired viscosity and stability to the compositions, making them suitable for long-term storage and various food applications.
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GlobalData Patent Analytics tracks bibliographic data, legal events data, point in time patent ownerships, and backward and forward citations from global patenting offices. Textual analysis and official patent classifications are used to group patents into key thematic areas and link them to specific companies across the world’s largest industries.
