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Corn Products Development Inc patents


Recent patent applications related to Corn Products Development Inc. Corn Products Development Inc is listed as an Agent/Assignee. Note: Corn Products Development Inc may have other listings under different names/spellings. We're not affiliated with Corn Products Development Inc, we're just tracking patents.

ARCHIVE: New 2018 2017 2016 2015 2014 2013 2012 2011 2010 2009 | Company Directory "C" | Corn Products Development Inc-related inventors


Compositions comprising modified polysaccharides and uses thereof

Cationic and silicon substituents are introduced into polysaccharides thereby producing modified polysaccharides cationically substituted by quaternary ammonium groups and having a charge density of about 0.1 to about 2.5 meq/g, and further substituted by siliconate groups such that the modified polysaccharide has a silicon content of about 300 to about 5000 ppm. The modified polysaccharides have application in industrial, home care and personal care surface modifying formulations.. ... Corn Products Development Inc

Modified polysaccharides

Cationic and silicon substituents are introduced into polysaccharides thereby producing modified polysaccharides cationically substituted by quaternary ammonium groups and having a charge density of about 0.1 to about 2.5 meq/g, and further substituted by siliconate groups such that the modified polysaccharide has a silicon content of about 300 to about 5000 ppm. The modified polysaccharides have application in industrial, home care and personal care surface modifying formulations.. ... Corn Products Development Inc

Physically modified sago sarch and uses of same

The present invention relates to physically modified sago starch which exhibits an increased onset of gelatinization temperature and controlled viscosity development, yet retains significant hot and cold viscosity, the process of making such starch, and the use thereof. Such starches are useful in a variety of products, particularly as viscosifiers.. ... Corn Products Development Inc

Use of enzymatically hydrolyzed vegetable protein in brewing fermented beverages

This invention provides methods to reduce fermentation time of the cereal based fermented beverages such as beer, increasing the cellar output as well as enhancing yeast nutrition and beer foam quality. An enzymatically hydrolyzed vegetable protein which supplies a balanced combination of foam enhancing proteins and free amino acids of high nutritional value for yeast is added to the materials to be fermented.. ... Corn Products Development Inc

Hybrid corn plant and seed a7882

A novel hybrid corn plant, designated a7882 is disclosed. The invention relates to the seeds of hybrid corn a7882, to the plants and plant parts of hybrid corn a7882, and to methods for producing a corn plant by crossing the hybrid corn a7882 with itself or another corn plant. ... Corn Products Development Inc

Pet food having modidied waxy cassava starch

A pet food composition comprising a meat based material comprised of meat or meat by-products, and an aqueous phase comprised of an acetyl-substituted waxy cassava inhibited starch in an amount effective to thicken said aqueous phase is provided. Also provided is a gravy for a pet food comprising an acetyl-substituted waxy cassava inhibited starch in an amount effective to thicken said composition and having a freeze/thaw stability greater than about 5 cycles as well as a method of feeding a canine or feline pet. ... Corn Products Development Inc

Compositions and methods for producing starch with novel functionality

This invention disclosure relates to novel maize starch. The starch can be made from the newly developed waxy sugary-2 double-mutant maize that has low activity of granule bound starch synthase i (gbssi), which results in low amylose level. ... Corn Products Development Inc

Corn Products Development, Inc.

. . ... Corn Products Development Inc

Starch settling recovery system

This invention describes the equipment and a method to recover starch from a dilute starch stream produced by manufacturing facilities which process the starch-containing materials, such as potato and corn. The process comprises feeding a dilute aqueous slurry of less than about 5% by weight starch to a classifier to concentrate the slurry by a factor of at least 5 and produce a concentrated slurry, wherein the classifier has at least one overflow exit and at least one underflow exit; drawing off the overflow and underflow from the classifier; feeding the concentrated slurry from the underflow exit of the classifier into a settling tank having at least one underflow exit and at least one overflow exit to produce an underflow layer of starch with a concentration of at least 40% starch proximate to the underflow exit and an aqueous overflow with a concentration of less than about 5% by weight starch proximate to the overflow exit; drawing off the overflow from the tank; and opening a orifice at the underflow exit of the tank to allow the distal most fraction of the underflow to exit the tank.. ... Corn Products Development Inc

Pet food having modified waxy cassava starch

A pet food composition comprising a meat based material comprised of meat or meat by-products, and an aqueous phase comprised of an acetyl-substituted waxy cassava inhibited starch in an amount effective to thicken said aqueous phase is provided. Also provided is a gravy for a pet food comprising an acetyl-substituted waxy cassava inhibited starch in an amount effective to thicken said composition and having a freeze/thaw stability greater than about 5 cycles as well as a method of feeding a canine or feline pet. ... Corn Products Development Inc

Low protein yogurts containing modified starches

A low protein yogurt composition is provided comprising water, at least one dairy ingredient and a crosslinked waxy starch, wherein the crosslinked waxy starch is crosslinked with phosphate groups and has a peak brabender viscosity of from about 600 to about 1500 brabender units, and the cross-linked waxy starch is present in an amount sufficient to add viscosity to the yogurt. The crosslinked waxy starch can also be stabilized by acetylation to obtain longer shelf life.. ... Corn Products Development Inc

Food products containing a modified waxy cassava starch

A food product composition containing a dairy ingredient and having an aqueous phase comprised of a waxy cassava acetyl-substituted inhibited starch in an amount effective to thicken said aqueous phase, such as a yogurt, is provided. A method of making such a food product is also provided.. ... Corn Products Development Inc








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