| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_460c960cd09203c2f1727bc268569e14 |
| classificationCPCInventive |
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/C08B30-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08B30-12 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-0522
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-104
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08B30-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08B30-12 |
| filingDate |
1996-05-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4c31ca7941a094513cae873793175b38
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_38e9005b4a088953617519f3e849ff5c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f6d76855572592328a73ee022ea513b0
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_10d1f56fd7b3cb6d4552d9fef41af0db
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a555199de7b73ba8fac52492c20cbbf0 |
| publicationDate |
1996-12-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CA-2221510-A1 |
| titleOfInvention |
Thermally-inhibited pregelatinized non-granular starches and flours and process for their production |
| abstract |
Thermally-inhibited, pregelatinized non-granular starches and flours are prepared by pregelatinizing the starch or flour and thermally inhibiting the starch or flour by dehydrating the starch or flour to anhydrous or substantially anhydrous and then heat treating the dehydrated starch. The pregelatinization may be carried out prior to or after the thermal inhibition using known methods which disrupt the granular structure such by drum-drying or jet-cooking and spray-drying. Preferably the starch or flour is adjusted to a pH above 7.0 prior to the thermal inhibition. The starch may be dehydrated by heating the starch in a suitable heating apparatus, by extracting the water from the starch using a solvent such as ethanol, or by freeze-drying the starch. Preferably the starch or flour is treated with a solvent to remove proteins and/or lipids and thus prevent off flavors. |
| priorityDate |
1995-06-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |