Tate & Lyle has patented an inhibited non-pregelatinized granular starch for food use, prepared by heating starch in an alcoholic medium with a base/salt. The starch shows continuous viscosity rise without peak, and specific sedimentation volume not exceeding 18 mL/g when cooked. GlobalData’s report on Tate & Lyle 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 Tate & Lyle, Filled confectionary manufacturing was a key innovation area identified from patents. Tate & Lyle's grant share as of January 2024 was 50%. Grant share is based on the ratio of number of grants to total number of patents.
Inhibited non-pregelatinized granular starch for food ingredient
A recently granted patent (Publication Number: US11884752B2) discloses an inhibited non-chemically modified non-pregelatinized granular starch with unique properties. The starch exhibits a continuous rise in viscosity without reaching a peak viscosity when heated in water at a specific pH and temperature. Additionally, the starch has a specific sedimentation volume within a defined range when cooked using a specific procedure. The granules of the starch also exhibit birefringence when viewed in polarized light, with varying percentages specified in different claims.
Furthermore, the patented starch has specific color characteristics, including a whiteness index and a yellowness index within defined ranges. It also has a residual alcohol content below a certain threshold and is in the form of free-flowing granules. The patent extends to food products containing the inhibited starch in specific amounts, with applications ranging from pie fillings to frozen desserts. The patent provides detailed specifications and applications for the unique inhibited non-chemically modified non-pregelatinized granular starch, offering potential benefits in various food product formulations.
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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.
