http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2009120217-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08B31-006 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08B31-066 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08B31-003 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-212 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-219 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08B30-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L9-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L9-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20 |
| filingDate | 2009-05-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2010-12-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2009120217-A |
| titleOfInvention | SPLASHING STARCH |
| abstract | 1. Starch having a swelling volume of from about 7 to 12 ml / g and a soluble fraction of less than 20%. ! 2. Starch according to claim 1, the swelling volume of which is from 9 to 10 ml / g ! 3. The starch according to claim 1 or 2, having a content of bound phosphorus from 0.01 to 0.24 wt.%. ! 4. Starch according to claim 1, which is inhibited. ! 5. The starch according to claim 4, which is thermally inhibited. ! 6. The starch according to claim 4, which is inhibited by crosslinking using at least one reagent from the group consisting of sodium trimetaphosphate, a mixture of sodium trimetaphosphate and sodium tripolyphosphate, phosphorus oxychloride, epichlorohydrin and adipic acetic anhydride. ! 7. The starch according to claim 6, which is crosslinked using sodium trimetaphosphate, a mixture of sodium trimetaphosphate and sodium tripolyphosphate. ! 8. The starch according to claim 7, which is crosslinked using phosphorus oxychloride. ! 9. Starch according to any one of claims 4 to 8, in which the average particle size is slightly different from the particle size of unmodified starch. ! 10. The composition of the food product comprising starch according to any one of claims 1 to 2, 4-8 and at least one additional food component. ! 11. The food composition of claim 10, in which the fat content is reduced. ! 12. A method of obtaining a food product composition, comprising replacing at least some traditional fat in such a food composition with starch according to any one of claims 1 to 9. ! 13. The use of starch according to any one of claims 1 to 9 to simulate the sensation of fat in the mouth when consuming a food product composition. ! 14. The use of starch according to any one of claims 1 to 9 for replacing fat. ! 15. The use of starch according to any one of claims 1 to 9 as an autoclavable starch. |
| priorityDate | 2008-06-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 31.