| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2ab8ddcd0783c89f2f4ce491d22d4cfa |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-52
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-39
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-25
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-219
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-238
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-21 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-0522
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K36-68
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-25
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-238
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-308
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-39
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-52 |
| filingDate |
2004-01-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_05d9103218fc0832e7447edec49fdaf0
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_99f048fc3863924ff3c4d097ea1612a9
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_15c5e25ac9cdcc8549e533dc27f9b1c9
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_62328bfd7ef130da01b1f2659dd197dd
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a121e6ec40ec374b6a5f2f8b364bf441 |
| publicationDate |
2004-08-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2004156927-A1 |
| titleOfInvention |
Polysaccharide capable of reducing the viscosity of a hydrated psyllium and foods containing the polysaccharide and psyllium |
| abstract |
A polysaccharide useful as an ingredient of a food containing psyllium is disclosed. The increase of viscosity resulting from hydrated psyllium can be reduced by the present polysaccharides without adversely affecting the physiologically beneficial effects of psyllium. The present invention also provides a food product containing the psyllium viscosity-reducing polysaccharide and psyllium, and a method of manufacturing the same, characterized by having excellent handling properties and favorable palatability, even if the method includes a step of heating the psyllium, especially in a hydrated form. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105061626-A |
| priorityDate |
1998-12-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |