Patent ID: 8470802
Filing Date: 2013-06-25
Classification: A61K,A61Q

Abstract:
1. A sensory modifier comprising a polysaccharide carbohydrate comprising at least about 75% by weight amylopectin wherein the polysaccharide carbohydrate has been treated and swollen with a substantially anhydrous solvent and further wherein the polysaccharide carbohydrate and anhydrous solvent are at a weight ratio from about 1:4 to about 4:1 and heated from about 55 to about 90° C. for about 0.5 to about 6 hours after being combined and the sensory modifier with treated and swollen polysaccharide carbohydrate is free of gellation and further wherein the polysaccharide carbohydrate is functionally modified with a C 10 -C 16 alkyl and/or alkenyl, and from about 0.01 to about 6 percent by weight of the polysaccharide is functionalized.