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filingDate 1998-10-06-04:00^^<http://www.w3.org/2001/XMLSchema#date>
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publicationDate 1999-04-28-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber EP-0910957-A2
titleOfInvention Starch-based water-binding composition for foods
abstract A water-binding composition for binding excessnliquid after cooking high-carbohydrate, starchy foods,nsuch as rice, potatoes, pasta, cereals, legumes etc.,ncomprising (a) 20-60% by weight of a physicallynmodified starch, (b) 35-65% by weight of a chemicallynmodified starch and (c) 2-15% by weight of a driednedible fat emulsion.
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