| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_64236c798e601f28fe32aa59505097f9 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y10S426-804 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-34
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-219
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-327
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-42
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-50
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-44 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-42
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-50
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-44
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-34
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-32
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-0522 |
| filingDate |
1990-07-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
1994-11-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_761b27a746ce63f2555b9bfffc423e41
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e6441fb15cbd7a686fb25f0b83e4ce01
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_29c1692e099c0dcda4c1adea7f47757a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_88131b7f769ea8133da10aa30506c2f2
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f0fbdb95ddcedbbb380f4366d713c4bb |
| publicationDate |
1994-11-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-0485436-B1 |
| titleOfInvention |
Method for making a reduced fat foodstuff |
| abstract |
The method for making a reduced fat foodstuff entails replacing at least a portion of the fat and/or oil in the foodstuff with an aqueous dispersion of a hydroxypropylated starch having a degree of substitution of above 0.04 and an apparent amylose content of above 40 %. A high amylose corn starch is the preferred starch base. A paste made from the dispersion is translucent and tends not to retrograde. |
| priorityDate |
1989-07-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |