Rickey L Sharp

US Patent:

6676984, Jan 13, 2004

Filed:

Oct 8, 1998

Appl. No.:

09/168522

Inventors:

Rickey L. Sharp - Ames IA
John F. Robyt - Ames IA
Murray L. Kaplan - Ames IA

Assignee:

Iowa State University Research Foundation, Inc. - Ames IA

International Classification:

A23L 10522

US Classification:

426549, 426661, 426626, 127 33, 127 71

Abstract:

Modified starch materials having a number average molecular weight of at least 10,000 for nutritional products provide a relatively slow release of metabolizable carbohydrates, giving a source of carbohydrate energy over a longer period of time than can be obtained from glucose and other carbohydrates such as lactose, fructose, or sucrose. Such modified starch material possess altered processing and pasting profile characteristics.

US Patent:

20040096560, May 20, 2004

Filed:

Nov 7, 2003

Appl. No.:

10/703352

Inventors:

Rickey Sharp - Ames IA, US
John Robyt - Ames IA, US
Murray Kaplan - Ames IA, US

Assignee:

Iowa State University Research Foundation, Inc. - Ames IA

International Classification:

A21D010/00

US Classification:

426/549000

Abstract:

Modified starch materials having a number average molecular weight of at least 10,000 for nutritional products provide a relatively slow release of metabolizable carbohydrates, giving a source of carbohydrate energy over a longer period of time than can be obtained from glucose and other carbohydrates such as lactose, fructose, or sucrose. Such modified starch materials possess altered processing and pasting profile characteristics.

US Patent:

56958030, Dec 9, 1997

Filed:

Jun 6, 1995

Appl. No.:

8/465884

Inventors:

Rickey L. Sharp - Woodland Park CO
John F. Robyt - Ames IA
Murray L. Kaplan - Ames IA

Assignee:

Iowa State University Research Foundation, Inc. - Ames IA

International Classification:

A23L 10522
A21D 202
A21D 210
C08B 3012

US Classification:

426549

Abstract:

Modified starch materials having a number average molecular weight of at least 10,000 for nutritional products provide a relatively slow release of metabolizable carbohydrates, giving a source of carbohydrate energy over a longer period of time than can be obtained from glucose and other carbohydrates such as lactose, fructose, or sucrose.