FOOD STARCH USE

Brand Owner (click to sort) Address Description
MAIZING Corn Products International, Inc 5 Westbrook Corporate Center Westchester IL 60154 Food starch for use in producing fried and baked bakery products;
N-TACK CORN PRODUCTS DEVELOPMENT, INC. 5 Westbrook Corporate Center Westchester IL 60154 food starch for use in cereals and snack foods;
NUTRITION WORTH EATING CORN PRODUCTS DEVELOPMENT, INC. 5 Westbrook Corporate Center Westchester IL 60154 Food starch for use in the manufacture of foods and beverages; flour for use in the manufacture of foods and beverages;Dietary fiber for use in treating constipation, diabetes, heart disease and gastrointestinal disorders, to aid in digestion, weight management and energy levels for use in the manufacture of foods and beverages;Starch, hydrocolloids, flours, emulsifiers, thickeners, namely, for use in the manufacture of foods and beverages; starch for use in the manufacture of pharmaceuticals, infant foods and nutritional supplements;NUTRITION;
WAXIPLUS CORN PRODUCTS DEVELOPMENT, INC. 5 Westbrook Corporate Center Westchester IL 60154 Food starch for use in making food and beverages;WAXY PLUS;Corn seed;
 

Where the owner name is not linked, that owner no longer owns the brand

    
Technical Examples
  1. This invention relates to a method of producing a starch with unique functionality in plants through mutableness, and/or using biotechnology, and/or breeding practices. Further the invention relates to the starch from maize plants and/or other plants which produce starch storing organs which contain low amylose starch which has an amylose content between 1.5% and 15% and preferably between 1.5% and 10% and most preferably 1.5 and 8%. The invention includes starch extracted from such grain due to at least one mutation induced by ethyl methanesulfonate. Additionally, the invention uses a biotechnology approach involving controlling the activity of the granule bound starch synthase enzyme in starch storing organ. The invention includes the use of the starch for its cooking, paste, and gel properties.