| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1a5809c5969fbb4f251effe88cb0d0b2 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08B31-006
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08B31-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-219 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08B31-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08B31-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-0522 |
| filingDate |
1975-09-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
1978-10-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_26d7a979a6a50d6c80fd1f5dc80b70a0
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_24e571b0f72ac5cd23f0dbf6e8675cb9
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_371241bf1e8d07137bb47cf56bb65eaf |
| publicationDate |
1978-10-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-4120983-A |
| titleOfInvention |
Hydroxypropylated, epichlorohydrin crosslinked tapioca and corn starch derivatives |
| abstract |
Thin-thick, hydroxypropylated, epichlorohydrin cross-linked starch derivatives for continuous process pressure cooking of neutral or acid food systems. The degree of cross-linking for these starch derivatives is carefully controlled so that they are initially low in viscosity and develop full viscosity only under high pressure and temperatures. These characteristics make these starches ideally suited for use in recently developed food canning processes in which initial rapid heat penetration without degrading the starch derivative is necessary for the heat sterilization of the canned foods. For the new continuous retort processing, the usual time allowed for the complete retorting cycle is less than twenty minutes, and this must include heat sterilization. As the retort media using the starch derivative of the invention reaches the heat sterilization temperature it then increases in viscosity to a range which retains the canned food product in a desirable suspension. In addition, these starch derivatives are non-gelling and freeze-thaw stable. The new starches are also useful in making prepared foods which, although not subjected to retorting, are processed at high temperatures ranging from about 190 DEG F. to about 240 DEG F. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2015183939-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5476674-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10342249-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-4810785-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/AU-2015267077-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-4229489-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106535646-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9605087-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-4562086-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2010088816-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110482545-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9068022-B1 |
| priorityDate |
1971-02-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |