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filingDate 1998-10-08-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_814f7fbe236d46e381187534765f15ff
publicationDate 1999-04-10-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CA-2249783-A1
titleOfInvention Water-binding composition for foods
abstract A water-binding composition for binding excess liquid after cooking high-carbohydrate, starchy foods, such as rice, potatoes, pasta, cereals, legumes etc., comprising (a) 20-60% by weight of a physically modified starch, (b) 35-65% by weight of a chemically modified starch and (c) 2-15% by weight of a dried edible fat emulsion.
priorityDate 1997-10-10-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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