| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b09c476c3368f5f6c289fbd3c78b218b |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-13
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-186
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-212
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08B30-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08B30-12 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08B30-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate |
2005-10-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2011-07-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_283924f10292adf3247f658de649cfa0
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_868c7f2d90d1de791520a2e86deaa14e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4ca065e650a394a50075f8ebba95fe6f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4cd462d9c8f123f2976c3b844fbfcf68
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ffcfe1c193ad155a4ba0dede1c4b6d56 |
| publicationDate |
2011-07-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
AU-2005294469-B2 |
| titleOfInvention |
Enzyme-resistant starch and method for its production |
| abstract |
A process for producing an enzyme-resistant starch uses an aqueous feed composition that comprises (i) starch that contains at least about 50% by weight amylose, (ii) water, and (iii) alcohol. The concentration of starch in the feed composition is between about 5% and about 50% by weight, and the pH of the feed composition is between about 3,5 and about 6,5. In a first heating step, the feed composition is heated to a temperature between about 130-170°C for about 0.1 - 3.0 hours. The feed composition is cooled to a temperature between around 4-70°C for about 0-6.0 hours. In a second heating step, the feed composition is heated to a temperature between about 110-150°C for about 0.1-10.0 hours. The starch is separated from the majority of the water and alcohol and is dried. |
| priorityDate |
2004-10-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |