title: The "Food Polymer Science" approach to the practice of industrial R&D, leading to patent estates based on fundamental starch science and technology.
abstract: This article reviews the application of the "Food Polymer Science" approach to the practice of industrial R&D, leading to patent estates based on fundamental starch science and technology. The areas of patents and patented technologies reviewed here include: (a) soft-from-the-freezer ice creams and freezer-storage-stable frozen bread dough products, based on "cryostabilization technology" of frozen foods, utilizing commercial starch hydrolysis products (SHPs); (b) glassy-matrix encapsulation technology for flavors and other volatiles, based on structure-function relationships for commercial SHPs;
authors.affiliation: a Food Polymer Science Consultancy , Morris Plains , New Jersey , USA.
authors.forename: Louise
authors.identifier: http://orcid.org/0000-0002-1100-5355
authors.initials: L
authors.lastname: Slade
authors.affiliation: a Food Polymer Science Consultancy , Morris Plains , New Jersey , USA.
authors.forename: Harry
authors.identifier: http://orcid.org/0000-0003-1013-6481
authors.initials: H
authors.lastname: Levine
mesh_terms: D005433:Flour / Q000032:analysis; D005503:Food Additives / Q000737:chemistry; D005511:Food Handling; D063427:Food Quality; D005524:Food Technology; D011108:Polymers / Q000737:chemistry*; D013213:Starch / Q000737:chemistry*; D013329:Structure-Activity Relationship; D014908:Triticum / Q000737:chemistry
chemical_list: D005503:Food Additives; D011108:Polymers; D013213:Starch
keywords: Glass transition; SHPs; SRC; Tg; biscuit products; flour functionality; pentosanase enzyme; resistant starch; state diagram