| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_da43de6527d6c0a585d8d66ecb40206f |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-17
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-21
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-115
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-219 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P1-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-0522
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-308
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P1-12 |
| filingDate |
2010-01-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b267bbfa61f1207f444868ed8dbe9ead
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9a10d2fee1bba4b890d0719b50b2beb4
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ab2f806a61ba370469eef022507e7f01
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0b77f0e0948f397cee1daabce6ea8a1d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_621fbdccf50e61f45946d392165d3728 |
| publicationDate |
2011-09-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
AU-2010206713-A1 |
| titleOfInvention |
Hydroxypropylated starch as a processing aid to improve resistant starch total dietary fiber (TDF) retention in direct expansion extrusion applications |
| abstract |
A composition comprising from about 3 % d.s.b. to about 35 % d.s.b. of a first starch, wherein the degree of substitution (DS) of the first starch with a hydroxypropyl group is from about 0.1 to about 0.6; from about 10 % d.s.b. to about 50 % d.s.b. of a second starch; and from about 15 % d.s.b. to about 87 % d.s.b. of a flour or a meal. A method, comprising extruding a composition as described above and from about 15 % total weight to about 25 % total weight water at a temperature from room temperature to about 200°C, to yield an extruded composition comprising less than about 5 % total weight water. |
| priorityDate |
2009-01-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |