| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_64236c798e601f28fe32aa59505097f9 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-219 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-0522
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20 |
| filingDate |
1992-06-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_53183ee0a1d9a2d88a6f6040b27af878
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_765ab63935dec3ce233c6cc02f26bca5
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5944afec1baf03183c5aba0975c638f9
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f94b3fa51632ba2176aaa152fc3d19c4 |
| publicationDate |
1994-07-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-0607150-A1 |
| titleOfInvention |
Thick-thin retort starch |
| abstract |
A decreasing viscosity starch intended for cooking canned food is a hydroxyalkylated oxidized starch. The basic starch is a wax or beet starch. The degree of substitution is up to 0.93 and the etherifying agent is ethylene or propylene oxide. The oxidation phase occurs, after etherification, using calcium or sodium hypochlorite at a pH of 4 to 5. A wax or beet starch oxidized but not subject to a substitution present also a decreasing viscosity. |
| priorityDate |
1991-10-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |