http://rdf.ncbi.nlm.nih.gov/pubchem/patent/MX-2012004600-A

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assignee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2d73b98cc79bd32a81f5a838689c2d23
classificationCPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-219
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-157
classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-157
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-10
filingDate 2010-10-19-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_227eb2362e10c5a366c4a35a85943d75
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7184eaa76cdf9cc67cb10bc6b06a3b20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_553f88b57adf5a51f864afebe011b16e
publicationDate 2012-09-07-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber MX-2012004600-A
titleOfInvention COVER MATERIAL FOR DEEP FRITURE AND / OR FRIED FOODS.
abstract The present invention provides in an ecologically responsible manner a coating material for fried and / or very fried food capable of yielding fried and / or very fried foods that show a high level of adhesion and excellent texture with a good balance between sensation crispy and soft feeling; more specifically, according to the present invention, a coating material for fried and / or very fried food consisting of an oil / fat treated starch which is prepared by using an unmodified starch as a raw starch for the starch treated with oil / fat wherein the raw starch includes 25% by mass or more than one legume starch and whose amylose content varies between 10 and 60% by mass; Better adhesion is demonstrated when the resulting oil / fat treated starch has a viscosity retention rate equal to or greater than 75%.
priorityDate 2009-10-19-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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