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classificationCPCAdditional http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/D21H21-16
classificationCPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-219
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08B31-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08B31-04
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filingDate 1970-09-11-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7855430a4da5b219c23b680b648de8af
publicationDate 1972-08-09-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber GB-1284668-A
titleOfInvention A converting starch product
abstract 1284668 Starch product NATIONAL STARCH & CHEMICAL CORP 11 Sept 1970 [14 Oct 1969] 43658/70 Heading C3U A converting starch product comprises a starch base admixed with 0À2% to 3À0%, based on the weight of the starch, of at least one of ascorbic acid, araboascorbic acid and dihydroxymaleic acid. The acid is preferably present in an amount of 0À4-3%, and the starch product may be dispersed in water in an amount of 2-30% by weight in forming a food product. The starch may be derived from corn, wheat, potato, tapioca, waxy maize, sago or rice. The starch product, after admixture of food products, may be pressure-cooked to 220-350‹ F. for 1-45 minutes, or, in the case of dihydroxymaleic acid, cooking at 185-212‹ F. for 20 to 30 minutes.
priorityDate 1969-10-14-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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