| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6d2c23b24b22642c3aace0651100c40c |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-238
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-39
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-219
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-52
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-21
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-25 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-52
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-39
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-308
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-0522
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-25
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-238
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20 |
| filingDate |
1999-12-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e111aca14fe365e8d19b779fbcc584db
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b17b4e0d6270bee02aa163587db3627b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0010fe3e8d99ea15351eeba7810df47c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_de23ee7f9e6231f0cadd02885b894e47
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7613f4fe554bd2910ce3f868346b85df |
| publicationDate |
2000-06-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CA-2292056-A1 |
| titleOfInvention |
Polysaccharide which can reduce viscosity resulting from psyllium, and foods containing the polysaccharide and psyllium |
| abstract |
The present invention provides a polysaccharide which is useful as an ingredient of foods comprising psyllium. The elevation of the viscosity resulting from hydration of psyllium can be reduced by the present polysaccharides without a loss of physiologically beneficial effects of psyllium. Further, the present invention also provides a food product characterized by its ingredients which are the psyllium viscosity-reducing polysaccharide and psyllium, and a method for manufacturing thereof characterized by its excellent handling feasibility and favorable palatability of the product, even if the method includes a step of heating psyllium, especially in its hydrated form. |
| priorityDate |
1998-12-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |