1
James E Eastman, Carl O Moore: Cold-water-soluble granular starch for gelled food compositions. A E Staley Manufacturing Company, Forrest L Collins, Philip L Bateman, Steven R Lammert, August 14, 1984: US04465702 (67 worldwide citation)

A cold-water-swelling granular starch material derived from ungelatinized corn starch and characterized by a cold-water solubility of at least 50% is prepared by subjecting granular corn starch, slurried in selected aqueous alcohols, to conditions of high temperature and pressure. The cold-water-swe ...


2
Carl O Moore, Hsiung Cheng, Robert V Schanefelt: Edible starch batters. A E Staley Manufacturing Company, M Paul Hendrickson, Charles J Meyerson, May 11, 1976: US03956515 (40 worldwide citation)

Starch batters which can be applied to food pieces (e.g., chicken), breaded, frozen and subsequently fried into a high-quality, fried, breaded product are obtained by employing a novel batter starch system. The batter starches are comprised of ungelatinized, cold-water swelling starches and starch g ...


3
Carl O Moore, James R Dial: Method for making liquid-centered jelly candies. A E Staley Manufacturing Co, Arnold White & Durkee, May 6, 1997: US05626896 (29 worldwide citation)

Liquid-centered jelly candy and method for manufacture are claimed. In this invention jelly candy is processed to about 25-30% moisture content and deposited in a starch mold to a level that half fills the mold. A small hard candy pellet is made from sugar, color, flavor, and acidulant. The hard can ...


4
Hsiung Cheng, Carl O Moore: Starch containing concentrates. A E Staley Manufacturing Company, M Paul Hendrickson, Charles J Meyerson, April 6, 1976: US03949104 (27 worldwide citation)

The invention encompasses intermediate, starch-containing products in which the starch thickening capacity is inhibited by an aqueous dispersant system. These intermediate products can be readily converted into a starch thickened end-product by combining the intermediate product with additives which ...


5
Carl O Moore, James R Dial: Method for manufacturing gel pieces. A E Staley Manufacturing Company, Michael F Campbell, J Daniel Wood, January 29, 1991: US04988531 (26 worldwide citation)

A method of manufacturing gel pieces is provided. The gel pieces are prepared from a cooked mixture comprising a thin-boiling starch as a gelling agent and a sweetener system comprising a high fructose corn syrup and a crystalline sweetener comprised of fructose. The cooked mixture is deposited in a ...


6
Carl O Moore: Extruded confections. A E Staley Manufacturing Company, James B Guffey, Michael F Campbell, January 28, 1986: US04567055 (26 worldwide citation)

An improved method is provided for extruding a starch containing gel confection such as jelly bean centers, imitation fruit slices, and the like. The confection is prepared from a mixture of (a) a starch having a cold-water-solubility of greater than 25 percent, hydratable and functioning as a gelli ...


7
Carl O Moore: Demolding confections with steam. A E Staley Manufacturing Company, M Paul Hendrickson, Charles J Meyerson, September 30, 1980: US04225627 (23 worldwide citation)

In the demolding of confectionery products (especially high-amylose candy recipes) steam pressure, which is applied between the surface of the mold and molded confectionery product, can be effectively employed to expel the product from a fixed or permanent mold. The steam pressure effectively functi ...


8
Judy L Katt, Carl O Moore, James E Eastman: Dry instant food composition. A E Staley Manufacturing Company, Michael F Campbell, James B Guffey, Philip L Bateman, November 18, 1986: US04623549 (20 worldwide citation)

A dry instant dessert mix composition containing a cold water swelling hydroxypropylated granular starch component, a non-starch saccharide bulking and/or sweetener agent and a high intensity sweetener, which can be readily dispersed and hydrated in cold liquids. The dry mix composition is particula ...


9
Carl O Moore, Cheryl Brown: Gel confections. A E Staley Manufacturing Company, Michael F Campbell, James B Guffey, J Daniel Wood, November 3, 1987: US04704293 (20 worldwide citation)

A process for preparing a gel confection comprises: (a) heating a first component comprising sugar, water, and a first gelling agent under conditions which activate the first gelling agent; (b) preparing a second component comprising a second gelling agent which is a granular, nonbirefringent cold-w ...


10
Carl O Moore, James R Dial: Chocolate-flavored confections and method for manufacturing. A E Staley Manufacturing Co, J Daniel Wood, November 2, 1993: US05258199 (15 worldwide citation)

Chocolate-flavored morsels essentially free of fat and a method for their preparation are provided. The morsels are manufactured by first preparing a mixture comprised of a major amount by weight of an aqueous syrup comprised of a crystallizable saccharide, said aqueous syrup being supersaturated wi ...