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filingDate 1998-10-09-04:00^^<http://www.w3.org/2001/XMLSchema#date>
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publicationDate 1999-08-03-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-H11206327-A
titleOfInvention Food Moisture Binding Formulation
abstract Abstract: PROBLEM TO BE SOLVED: To combine excess liquid after cooking high carbohydrate-containing starchy foods such as rice, potatoes, pasta, cereals, beans, etc. (A) 20-60% by weight of physically modified starch in the formulation; Such a formulation comprising (b) 35-65% by weight of chemically modified starch and (c) 2-15% by weight of a dried edible fat emulsion.
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