Predicate |
Object |
assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e7032a6e805c1241d0121d0bf66daab5 |
classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-219 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D15-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-231 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-183 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-186 |
classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-0522 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-231 |
filingDate |
2005-09-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_289f4b4c0c9168bf1c924fd15cb1dea4 |
publicationDate |
2007-05-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
EP-1788891-A2 |
titleOfInvention |
Water retaining composition based on starches and pectins for foodstuff and use thereof |
abstract |
The present invention relates to a water-absorbing composition based on a mixture of one or more starches and pectins having thickening and/or gelling properties, for preventing water from getting out from food products before, while and after baking. Said composition has proved particularly useful in the field of catering for preparing baked products, both sweet and salty, coated or stuffed with fruit, vegetables, cheese and/or other foods that tend to release water. |
priorityDate |
2005-01-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |