patent/BR-0110043-A

http://rdf.ncbi.nlm.nih.gov/pubchem/patent/BR-0110043-A

Outgoing Links

Predicate	Object
assignee	http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e72b80dd216ebcdf44946517443ebd85
classificationCPCInventive	http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08B35-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-35 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08B30-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-212 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-219 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C20-00
classificationIPCInventive	http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08B31-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-219 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C20-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-212 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C09K3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08B30-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08B35-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B01J13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-045 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08B35-00
filingDate	2001-04-12-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor	http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0ead4989c66cb08bb943525ca475d865 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b954e7338513c5aaa42347ff4dde1c0a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_15e94ab9e3b2abbcde3b31af3eb99f6b
publicationDate	2003-06-03-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber	BR-0110043-A
titleOfInvention	Reversibly gelling agent, use thereof, gel, food product, and, processes for forming a gel and for breaking a gel
abstract	"REVERSIBLE GELEAGING AGENT, USE OF THE SAME, GEL, FOOD PRODUCT, AND PROCESSES FOR FORMATION OF A GEL AND FOR BREAKING A GEL". The invention relates to a gelling agent for the production of a reversible gel. The gelling agent is a degraded root or tuber starch comprising at least 95% by weight of amylopectin based on the dry substance of the starch. The gelling agent according to the invention is particularly suitable for use in food products.
priorityDate	2000-04-14-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type	http://data.epo.org/linked-data/def/patent/Publication

Incoming Links

Predicate	Subject
isDiscussedBy	http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID415966237 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID439207

Total number of triples: 32.