http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20130089493-A

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filingDate 2012-02-02-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1d8ed00f319a4798649ad5a3c4aa38e3
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publicationDate 2013-08-12-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber KR-20130089493-A
titleOfInvention Dietary composition used as food thickener for patients having dysphagia and method for preparing the same
abstract PURPOSE: A production method of a food composition for a viscosity increasing agent is provided to satisfy rheological property, and to offer excellent dynamic viscoelastic property and time-dependent property. CONSTITUTION: A food composition for a viscosity increasing agent contains dextrin and a mixed gum composition in a weight ratio of 4-6:6-4. The mixed gum composition contains xanthan gum and guar gum in a weight ratio of 7-9:3-1. The xanthan gum and the guar gum are mixed and stirred to obtain the mixed gum composition. The stirring speed of the xanthan gum and the guar gum is 80-100 rpm. The stirring speed of the dextrin and the mixed gum composition is 110-130 rpm. [Reference numerals] (AA) Shear stress (Pa); (BB) Example 1; (CC) Example 2; (DD) Example 3; (EE) Comparative example 1; (FF) Shear speed (s^-1)
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20230069598-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113950255-A
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