http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CA-1111845-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ba9d112bd5997e7cef959c462c4469ad |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08B31-003 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-219 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08B30-14 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-0522 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08B31-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08B30-14 |
| filingDate | 1979-12-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1981-11-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_188ae572b05f665c0465adda11a0a5dc http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_89b51ba8eaf6892702e0eb13a3da8c60 |
| publicationDate | 1981-11-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CA-1111845-A |
| titleOfInvention | Cold-water dispersible, gelling starches |
| abstract | ABSTRACT OF THE DISCLOSURE A cold-water dispersible, modified starch characterized by form-ing a gel having a Bloom strength of at least 45 grams is prepared by converting a tapioca starch to a water fluidity of about 10 to 63, preferably 20 to 40; reacting the starch with a crosslinking agent to within defined Brabender viscosity limits sufficient to provide the modified starch with gelling properties; and drum-drying the converted, crosslinked starch to obtain the modified starch product. The gelling instant starch thus prepared is particularly useful in food systems of the type which gel upon standing, such as pie fillings, jellies, and puddings. |
| priorityDate | 1979-01-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 41.