http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109678976-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_bdf28d1346510380402b1d355a5a2e43 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08J2405-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08J2303-06 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08B31-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08J3-246 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08B31-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08J3-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08L5-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08L3-06 |
| filingDate | 2018-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b6947e395f5f97e2876bae82ad1f577b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_349eea90413ae01fda5bb2de87a975bf http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9b6cc7ea4b2c3926c31eb4c83cd0b6b9 |
| publicationDate | 2019-04-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109678976-A |
| titleOfInvention | A kind of preparation process of the double starch adipates of acetylation |
| abstract | The invention discloses a kind of preparation processes of the double starch adipates of acetylation; the following steps are included: step 1; starch is added in rice bran oil and reacts 20-30min at 100-110 DEG C; speed of agitator is 300-400r/min; mixing time is 35-45min, and then washing, centrifugation, drying, are then fed into filling pocket; it adds water and is configured to starch emulsion, then add pectin.Rice bran oil of the present invention has a variety of fatty acid isoreactivity ingredients, a large amount of hydroxyl is generated at 100-110 DEG C, it is combined with starch, it improves starch and acetic anhydride is esterified and adipic acid cross-linking efficiency, the pectin of addition can be improved the viscosity of starch emulsion simultaneously, improve starch cross-linking efficiency in subsequent cross-linking process. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114916573-A |
| priorityDate | 2018-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.