Robert A Skorge from 23 Ross St, Millstone, NJ 08876, age 61, Phone: 908 704-8935

Starch/Carboxylated Polymer Composites
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US Patent:

20030027901, Feb 6, 2003
Filed:

May 13, 2002
Appl. No.:

10/145232
Inventors:

Paul Richardson - Vernon NJ, US
Robert Skorge - Somerville NJ, US
Maximilian Koxholt - Franklin Park NJ, US
International Classification:

C08J003/00
US Classification:

524/047000
Abstract:

This invention relates to an inhibited non-solubilized granular starch modified by less than 5% of a carboxylated polymer. In addition, a process is provided wherein a non-solubilized, substantially granular starch is mixed with a carboxylated polymer, dried to form a starch/carboxylated polymer blend and then physically treated to form a starch/carboxylated polymer composite. Further, this invention relates to the improved industrial and food products prepared from these starch/carboxylated polymer composites.

Use Of A Chemically Modified Starch Product
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US Patent:

20060025381, Feb 2, 2006
Filed:

Jul 6, 2005
Appl. No.:

11/175456
Inventors:

Ian Brown - Basking Ridge NJ, US
Monika Okoniewska - Princeton NJ, US
Robert Billmers - Stockton NJ, US
Robert Skorge - Somerville NJ, US
International Classification:

A61K 31/718
US Classification:

514060000
Abstract:

The present invention relates to the use of a chemically modified starch to control and/or regulate the blood glucose level of mammals and post-prandial absorption. Such chemically modified starches, when properly formulated into foods, may be used to provide the consumer with glucose over an extended time period and more constant glucose levels.

Use Of A Crosslinked Or Inhibited Starch Product
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US Patent:

20060025382, Feb 2, 2006
Filed:

Jul 6, 2005
Appl. No.:

11/175641
Inventors:

Ian Brown - Basking Ridge NJ, US
Monika Okoniewska - Princeton NJ, US
Robert Billmers - Stockton NJ, US
Robert Skorge - Somerville NJ, US
International Classification:

A61K 31/718
US Classification:

514060000
Abstract:

The present invention relates to the use of a starch which is crosslinked or inhibited to control and/or regulate the blood glucose level of mammals and post-prandial absorption. Such chemically modified starches, when properly formulated into foods, may be used to provide the consumer with glucose over an extended time period and more constant glucose levels.

Flour Composition With Increased Total Dietary Fiber, Process Of Making, And Uses Thereof
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US Patent:

20060263503, Nov 23, 2006
Filed:

May 18, 2005
Appl. No.:

11/131589
Inventors:

Monika Okoniewska - Princeton NJ, US
Wolfgang Bindzus - Hillsborough NJ, US
Ian Brown - Basking Ridge NJ, US
Robert Skorge - Somerville NJ, US
Tarak Shah - Union City NJ, US
International Classification:

A21D 10/00
US Classification:

426549000
Abstract:

High amylose flour may be processed by a short hydrothermal treatment to increase its total dietary fiber (TDF) content. These flours may be prepared by heating a high amylose flour at a total water content of from about 10 to 50% by weight at a temperature of from about 80 to 160 C., for about 0.5 to 15 minutes at target temperature. This invention further relates to products which contain the high TDF flour, including food products.

Starch/Carboxylated Polymer Composites
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US Patent:

20060276569, Dec 7, 2006
Filed:

Aug 16, 2006
Appl. No.:

11/504854
Inventors:

Paul Richardson - Vernon NJ, US
Robert Skorge - Somerville NJ, US
Maximilian Koxholt - Franklin Park NJ, US
International Classification:

D21H 19/54
US Classification:

524047000
Abstract:

This invention relates to an inhibited non-solubilized granular starch modified by less than 5% of a carboxylated polymer. In addition, a process is provided wherein a non-solubilized, substantially granular starch is mixed with a carboxylated polymer, dried to form a starch/carboxylated polymer blend and then physically treated to form a starch/carboxylated polymer composite. Further, this invention relates to the improved industrial and food products prepared from these starch/carboxylated polymer composites.

Novel Thickening Composition Comprising Pregelatinized Waxy Potato Starch Or Pregelatinized Cassava Starch
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US Patent:

20150025158, Jan 22, 2015
Filed:

Jul 22, 2013
Appl. No.:

13/947261
Inventors:

Robert A. Skorge - Somerville NJ, US
Bernard C. Sekula - Glen Gardner NJ, US
Sean Maloney - Warrington PA, US
Paul Staniszewski - Newark DE, US
Assignee:

CORN PRODUCTS DEVELOPMENT, INC. - Bridgewater NJ
International Classification:

A61K 47/26
A61K 9/00
A23L 1/0522
US Classification:

514778, 426578
Abstract:

The application relates to a composition comprising from about 10% (w/w) to about 40% (w/w) pregelatinized waxy potato starch, pregelatinized waxy cassava starch, or any mixture thereof; from about 10% (w/w) to about 20% (w/w) gum; and from about 40% (w/w) to about 70% (w/w) dispersant.

High Tdf Starch Made By High Temperature Steeping Of Grain
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US Patent:

20140083417, Mar 27, 2014
Filed:

Sep 18, 2013
Appl. No.:

14/029968
Inventors:

Baljit Ghotra - Bridgewater NJ, US
Robert A. Skorge - Somerville NJ, US
Marc D. Gunderson - Indianapolis IN, US
Barry J. Nagle - Carmel IN, US
Vincent R. Green - Easton PA, US
Assignee:

CORN PRODUCTS DEVELOPMENT, INC. - Bridgewater NJ
International Classification:

A23L 1/0522
US Classification:

127 29, 127 69
Abstract:

The application relates to a starch comprising greater than 70% by weight of total dietary fiber as determined by the OAOC 991.43 test method and wherein the starch has not been chemically modified.

High Temperature Methods Of Steeping Grain
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US Patent:

20140083418, Mar 27, 2014
Filed:

Sep 24, 2012
Appl. No.:

13/625006
Inventors:

Baljit Ghotra - Bridgewater NJ, US
Robert A. Skorge - Somerville NJ, US
Marc D. Gunderson - Indianapolis IN, US
Barry J. Nagle - Carmel IN, US
Vincent R. Green - Easton PA, US
Assignee:

CORN PRODUCTS DEVELOPMENT, INC. - Bridgewater NJ
International Classification:

A23L 1/0522
US Classification:

127 68
Abstract:

The application relates to a process comprising: a) steeping high amylose corn kernels at a temperature from about 71 C. to about 93 C. for a time from about 24 hours to about 72 hours; b) subjecting the high-temperature steep corn kernels to conventional wet milling; c) recovering starch with a total dietary fiber (TDF) content from about 33% to about 45% (w/w); and d) wherein the recovered starch has not been chemically modified.

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Robert A Skorge