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filingDate 2001-06-01-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_76e9e10b724017a8011f0e383a619d51
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_95274f065efc87036311a1b8ec649b98
publicationDate 2002-01-31-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber US-2002012735-A1
titleOfInvention Method of intensifying the pulpy or gritty texture of foodstuffs
abstract A method of intensifying the pulpy or gritty texture of pulpy or gritty liquid to pasty foodstuffs by adding amylopectin potato starch, i.e. potato starch having an amylopectin content of at least 95%, preferably at least 98%. In this manner, an organoleptic improvement is achieved as compared to conventional potato starch as well as compared to waxy maize starch.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2692244-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2004208975-A1
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priorityDate 1998-12-01-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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Total number of triples: 33.