| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d27c704ff1b466a4b0caff955ae8aca4 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-219
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-12 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-0522
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-16 |
| filingDate |
1998-10-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8c662fd03b4da66361c3455f1d1d9778
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f338f305eccc2a00e97654dfe069f83d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1e8a52dcfeab9eba51b6c2c2a0180189 |
| publicationDate |
2001-01-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-0916268-A3 |
| titleOfInvention |
Clear coat composition comprising an acetylated dusu2 or aedu starch, dextrin and rice flour for coating potato products |
| abstract |
The clear coat composition for french fries is ancombination of an acetylated starch, a dextrin, and a ricenflour. The acetylated starch has an acetyl content of 1.5% ton2.5% and is made from a starch obtained from a plant having angenotype selected from the group consisting of dull sugary-2nand amylose extender dull. The dextrin has a solubility ofn10% to 20% and is made from a starch having an amylose contentnbelow 35%. The coating allows for an extended period of timenunder a heat lamp. |
| priorityDate |
1997-11-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |