http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2009254368-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fbcb62d192fe863cdc3c9e05ac69b152 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate | 2009-06-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c35ee060da45df3349732228d601e170 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_54bd63f1935c1e062c1dad90fdb256e7 |
| publicationDate | 2009-11-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2009254368-A |
| titleOfInvention | Starch quality improver and food using the same |
| abstract | Kind Code: A1 A starch quality improver suitable for starch-containing foods, that is, a quality improver that reinforces the thickening effect and thickening of starch and suppresses and / or promotes starch aging. SOLUTION: By containing guar gum having a molecular weight of 10.0 × 10 5 g / mol or more as a starch quality improver, the viscosity of starch paste increases synergistically and suppresses short-term aging of starch. . By containing guar gum having a molecular weight of 30.0 × 10 5 g / mol or more as a starch quality improver, long-term aging of starch is suppressed. Further, by containing guar gum having a molecular weight of 2.0 × 10 3 to 5.0 × 10 5 g / mol as a starch quality improver, long-term aging of starch is promoted. [Selection figure] None |
| priorityDate | 2009-06-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 78.