Judith K Whaley

6572887, Jun 3, 2003

Mar 12, 2001

09/804666

Eric M. Weisser - Somerset NJ
Judith K. Whaley - Belle Mead NJ
Amos E. Enabosi - Piscataway NJ
Himanshu Shah - Branchburg NJ
Pankaj Rege - Monmouth Junction NJ

National Starch and Chemical Investment Holding Corporation - New Castle DE

A61K 914

424464, 424465, 424489, 514777, 514778

This invention relates to a method of using compressible polysaccharides having a tap density of less than 0. 4 g/ml as a filler/binder for tablets prepared by direct compression, excipient blends including said polysaccharides, a method of tableting an active ingredient therein from the excipient blends and the tablets produced therefrom. More particularly, this invention relates to the use of low-density starches as binders for tablets prepared by direct compression, excipient blends, and methods of tableting an active ingredient therein from such starches. Further, this invention describes a starch-based excipient composition having a tap density of less than 0. 4 g/ml, which has excellent moisture resistance.

20030084818, May 8, 2003

Aug 3, 2001

09/922089

Denise Pelley - Piscataway NJ, US
Daniel Solarek - Hillsborough NJ, US
Judith whaley - Hillsborough NJ, US
Rajal Dhruva - Danbruy CT, US

C 09J 1 3/04
C13K001/00

106/206100, 106/215500, 493/243000, 493/264000, 229/068100

An adhesive comprising a converted starch derivative which has a flow viscosity of from about 7 to about 20 seconds.

20050048168, Mar 3, 2005

Aug 26, 2004

10/926555

Susanne Koxholt - Whitehouse Station NJ, US
Judith Whaley - Hillsborough NJ, US
Yayun Liu - Franklin Park NJ, US

A23G001/00

426100000, 426658000

Use of starch(es) and starch derivatives in frozen desserts for improved meltdown and shape retention, including reduced expansion and contraction of the frozen dessert when transported at high altitudes, e.g., over mountain ranges. These improved characteristics are retained in the frozen dessert even after multiple heat shock cycling. The starch(es) and starch derivatives inhibit ice crystal formation in frozen after heat shock cycling.

60934395, Jul 25, 2000

May 8, 1998

9/074791

Judith K. Whaley - Belle Mead NJ
James J. Kasica - Whitehouse Station NJ
Jamie L. Senkeleski - Neshanic Station NJ
Jeffrey W. Foss - Easton PA
John R. Heigis - Somerville NJ

National Starch and Chemical Investment Holding Corporation - Wilington DE

A23L 105

426573

The present invention is directed to the use of a hydrocolloid composition, particularly a starch composition, which is useful as a viscosifier and/or a stabilizer in food products, particularly cultured dairy products, to products containing such hydrocolloid composition, and to the method of preparing such products. The present invention is also directed to the replacement of at least a portion of the gelatin, gum, and/or non-fat milk solids present in food products with such composition without losing the organoleptic and structural properties of the product.

20220275110, Sep 1, 2022

Aug 7, 2020

17/631464

- Hoffman Estates IL, US
Yuqing ZHOU - Hoffman Estates IL, US
Kevin KOVACH - Hoffman Estates IL, US
Jonathan HOPWOOD - Hoffman Estates IL, US
Judith WHALEY - Hoffman Estates IL, US

C08B 30/12
A23L 29/212
A23L 5/10
A23K 20/163

The present disclosure relates to waxy maize starches having desirably high process stability, and to methods relating to them, including methods for making and using them. One aspect of the disclosure is a waxy maize starch having an amyiopectin content in the range of 90-100%; wherein the amyiopectin fraction of the waxy maize starch has at least 28.0% DP3-12 branches: and no more than 53.0% DP 13-24 branches, no more than 16.0% DP 25-36 branches. Such waxy maize starches can be advantaged over conventional waxy maize starches in that they can have increased process stability, especially with respect to freeze-thaw stability. Methods of making the starch materials, using exo-hydrolyzing enzymes and methods of using the starch materials in food products are also described.