| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_235e380a910b27f12c2ef51d892d9616 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-21
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-115
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-219
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-17
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-20 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P1-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-0522
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-308
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P1-12 |
| filingDate |
2010-01-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4bda7535af4d1195f408401acac7027d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7f255a1f40603dc8d5902b06e2a4ae91
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_134edb21366588e3624dcd7689351321
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3e1578e1597ef5d007b4fe1046575e48
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7c004c89a478033fbe8f46b0ba185e9b |
| publicationDate |
2011-10-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
MX-2011007747-A |
| titleOfInvention |
HYDROXYPROPYLED ALMIDON AS A PROCESSING ASSISTANT TO IMPROVE THE TOTAL DIETETIC FIBER RETAINING (TDF) OF THE RESISTANT ALMIDON IN DIRECT EXPANSION EXTRUSION APPLICATIONS. |
| abstract |
A composition comprising approximately 3% d.s.b. at approximately 35% d.s.b. of a first starch, wherein the degree of substitution (DS) of the first starch with a hydroxypropyl group is from about 0.1 to about 0.6; of approximately 10% d.s.b. at about 50% d.s b of a second starch; and about 15% d.s.b. at approximately 87% d.s.b. of a flour or a ground grain. A method, which comprises extruding a composition as described above and from about 15% total weight to about 25% total weight of water at a temperature from room temperature to about 200 ° C, to produce an extruded composition that It comprises less than about 5% by total water weight. |
| priorityDate |
2009-01-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |