http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11224245-B2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_328630da6a48d8f57947fa9c9cb8239d |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-212 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-219 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08L3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08B30-12 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-212 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08B30-12 |
| filingDate | 2017-10-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2022-01-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_46eab2468bc6caefa134f2baba1f164d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_25af9365a55217b7f4069f5c9aee1292 |
| publicationDate | 2022-01-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | US-11224245-B2 |
| titleOfInvention | Non-chemically modified food starches |
| abstract | A process for producing thermally inhibited starch, specifically thermally inhibited non-pregelatinized granular starch, is described, resulting in a viscostable starch product. The process comprising providing an alkaline starch, specifically an alkaline non-pregelatinized granular starch, having a pH of at least 8; subjecting the starch to a hydrothermal treatment, specifically to obtain a hydrothermally treated non-pregelatinized granular starch, said hydrothermal treatment being at a temperature of 45-200° C. with steam at a steam pressure of 0.1-15 bar or a gas mixture comprising water vapor at a partial water vapor pressure of 0.1-1 bar; dehydrating the starch, specifically the hydrothermally treated non-pregelatinized granular starch, to a moisture content of 2 wt % or lower and subjecting the starch to a thermal treatment by heating the starch to a temperature of 120-190° C. to obtain viscostability, cooling and optionally further processing the starch. |
| priorityDate | 2016-10-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 40.