http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0656035-B1

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classificationCPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A63H33-001
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http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B44C3-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08L3-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08L3-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A63H33-00
filingDate 1993-08-18-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 1998-10-07-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f044de8ce6ea53e6cafab174fdad4541
publicationDate 1998-10-07-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber EP-0656035-B1
titleOfInvention Modelling paste composition and method of preparation
abstract The invention related to a modelling composition, characterized in that it results from the cooking of a mixture comprising: grain flour, water and salt; a thickening agent comprising a mixture of a product (comprising 80% of gluten and 20% of grain flour), cornstarch and cream of tartar in a volumetric ratio of about 2:1:1; a food grade anti-mold agent; a food grade liquid silicone based anti-sticking agent; and a lanoline based humididifying agent; said ingredients being mixed together before said cooking, and the cooling and the kneading of the dough obtained. This modelling composition shows the advantage of being not-toxic, non-sticking, of not drying too quickly and of being of low frosting and of re-humidifiable when dried. The invention also relates to a process for the preparation of such a composition.
priorityDate 1992-08-18-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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