Chiou Ruth G, Brown Cheryl C, Little Jeanette A, Young Austin Harry, Schanefelt Robert V, Harris Donald W, Stanley Keith D, Coontz Helen D, Hamdan Carolyn J, Wolf Rueff Jody A, Slowinski Lori A, Anderson Kent R, Lehnhardt William F, Witczak Zbigniew J: Starch hydrolysates.. Staley Mfg Co A E, August 28, 1991: EP0443844-A1 (22 worldwide citation)

This invention provides the use as or for the preparation of a foodstuffs material of a granular starch hydrolysate which in aqueous dispersion is organoleptically fat-like, and which may be used as an at least partial substitute for fats and/or oils.


John V Tuschhoff, James E Eastman, Schanefelt Robert V: Physical modification of the viscosity characteristics of starchy flours. A E Staley Manufacturing Company, M Paul Hendrickson, Charles J Meyerson, March 17, 1981: US04256509 (11 worldwide citation)

A method of modifying the viscosity characteristics of a starchy flour by physical treatment, including heating in alcohol in a confined zone. The resulting starchy flour exhibits thin-thick viscosity characteristics when heated, and provides added viscosity in acid systems without breaking down. It ...

Harrison Michael D, Purdue James C, Patton Penelope A, Hoffman Andrew J, Gaddy James M, Liu Chi Li, Schanefelt Robert V, Armentrout Richard C, Schwenk Michelle P, Wicklund Rachel A, Claessens Marianne, Reamer Eric M, Sprankle Shawn E, Avashia Sanjiv H, Gautchier Peter M, Olsen Robert L, Turner Judy L, Mertz Timothy C, Bunch Michael, Dougherty Doris A: Food products comprising a slowly digestible or digestion resistant carbohydrate composition. Tate &Amp, Lyle Ingredients, October 15, 2008: EP1978826-A2 (3 worldwide citation)

A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises producing an aqueous composition that comprises at least one oligosaccharide and at least one monosaccharide by saccha ...


Lillard Donald W, Schanefelt Robert V, Tang Daniel K, Day Gary A, Mallee Francis M, Schwab Lawrence R, Peckous Larry W: Fructose crystallization.. Staley Mfg Co A E, September 7, 1994: EP0613954-A1 (1 worldwide citation)

During fructose crystallization by cooling a fructose solution, the rate of cooling is first reduced and then increased again. The reduced cooling rate is preferably in the temperature band 46 +/- 3 DEG C and this controlled cooling results in an improved product. The process preferably uses the mot ...

Mallee Francis M, Schwab Lawrence R, Peckous Larry W, Lillard Donald W, Schanefelt Robert V, Tang Daniel K, Day Gary A: Fructose and dextrose containing liquid sweetener.. Staley Mfg Co A E, September 7, 1994: EP0613953-A1

There is provided a procedure whereby a dextrose solution feed stream can be processed to yield both crystalline fructose and a fructose and dextrose containing liquid sweetener. Fructose is preferably crystallized out of solution under a controlled cooling rate which is decreased for the temperatur ...

Lehnhardt William F, Schanefelt Robert V, Napier Lori L: Process for recovering organic acids. Staley Mfg Co A E, May 15, 1996: EP0711269-A1

An organic acid can be recovered from a fermentation broth by clarifying the broth to remove at least a substantial portion of the impurities therein, producing a clarified feed; acidulating the clarified feed by adding a quantity of a mineral acid effective to lower the pH of the feed to between ab ...


Schanefelt Robert V, Cremer Charles W, Eastman James E: Liant amylace modifie en grain pour mouler la pate des produits alimentaires souffles, Granular modified starch binder for dough forming of puffable food products. Ae Staley Manufacturing Company, April 24, 1979: CA1053067

ABSTRACT OF THE DISCLOSURE A dough binder for puffable food products comprising analcohol washed, granular hydroxypropyl waxy-maize based starchderivative obtained by the dry reaction of acid hydrolyzed waxymaize starch which has also been treated with anhydrous disodiumphosphate and propylene oxide ...