| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9ee6d092e0588dcff4e2f7152ef1e6ce |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C13K1-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-33
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P19-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P19-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-52
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-35 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P19-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38 |
| filingDate |
2017-03-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2021-02-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ede63e3a156b2bc4163cbb6cb53f334b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5e5c572c96f5c8eb01d4a2457fa4b602
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_56d9fb091cf7437a7b4e5a76f113b784
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_822ff8926523583c45641fef0ad6b233
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_606aaf6483b4a498679135e6b809181f |
| publicationDate |
2021-02-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
AU-2017238206-B2 |
| titleOfInvention |
A method and composition comprising hydrolyzed starch |
| abstract |
A method and composition comprising hydrolyzed starch. In a first aspect, the method comprises several steps. A first step comprises combining at least a portion of pulse and a suitable enzyme to form an enzyme-pulse starting mixture. The enzyme-pulse starting mixture comprises starch. A second step comprises heating the enzyme-pulse starting mixture to between about 48.89 °C and about 93.33 °C to begin to hydrolyze the starch, thereby providing a heated pulse mixture. A third step comprises extruding the heated pulse mixture to continue hydrolyzing the starch and further to gelatinize and cook the heated pulse mixture thereby providing a pulse product comprising gelatinized, hydrolyzed starch. In a second aspect, the invention provides a composition comprising at least a portion of pulse, and the at least a portion of pulse comprises gelatinized, hydrolyzed starch. |
| priorityDate |
2016-03-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |