http://rdf.ncbi.nlm.nih.gov/pubchem/patent/GB-1412905-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_85beaef03a668bc5a74c9980d43d7382 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-35 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C13K11-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C13K11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-30 |
| filingDate | 1973-08-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1975-11-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | GB-1412905-A |
| titleOfInvention | Process for dehydrating high fructose corn syrup or mixtures thereof with honey |
| abstract | 1412905 Dehydrating corn syrup compositions FOOD TECHNOLOGY Inc 8 Aug 1973 [5 Sept 1972] 37526/73 Heading A2B A slurry comprising high fructose corn syrup (i.e. at least 40% by wt. of the solids are fructose) and soy protein material e.g. soy flour, which contains at least 45% protein of which 20% is water soluble and in which the wt. ratio of water soluble protein to fat is at least 1.5:1 is dehydrated by heating a thin film thereof e.g. on the surfaces of heated drums. A typical slurry composition contains 70 parts corn syrup to 30 parts soy protein material, of which 15 to 85% of the corn syrup may be replaced by honey and 0.25 to 29.75 parts of the soy protein material may be replaced by ungelatinised starch having a gelatinisation temperature above 150F. The starch may be preheated to 15 to 30 below gelatinisation temperature so that on dehydration it is only partly gelatinised. An emulsifier e.g. glycerol mono- or di-stearate or hydroxylated lecithin may be included. The starch may be wheat, corn or rice flour. Up to 90% of the protein may be water soluble and the ratio of water soluble protein to fat may be up to 90:1. The product is milled after dehydration. |
| priorityDate | 1972-09-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 28.