http://rdf.ncbi.nlm.nih.gov/pubchem/patent/GB-1412719-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ba9d112bd5997e7cef959c462c4469ad |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-219 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08B31-003 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08B31-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-0522 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 |
| filingDate | 1973-07-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1975-11-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | GB-1412719-A |
| titleOfInvention | Inhibited starch products containing labile and non-labile cross-links |
| abstract | 1412719 Thickened food preparations NATIONAL STARCH & CHEMICAL CORP 20 July 1973 [11 Sept 1972] 34826/73 Heading A2B [Also in Division C3] A food product, e.g. a gravy, soup or pie filling comprises a starch thickener characterised in that a substantial portion of the starch thickener is a dually inhibited starch having both labile and non-labile cross-linkages, wherein both the labile and non-labile crosslinkages remain substantially intact when said starch is cooked in water in a pH 6.1 maleic acid buffer at 212‹F for 20 minutes and only the non-labile cross-linkages remain substantially intact when said starch is further cooked in water in a pH 6.1 maleic acid buffer at 250‹F for 15 minutes, the labile cross-linkages being substantially disrupted (see Division C3). Example 4 describes the preparation of a chicken gravy, Example 5 of a cherry pie filling and Example 8 of a creamed mushroom soup. |
| priorityDate | 1972-09-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 24.