| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6ea5f2ae8f3d69feb9407ef1a571bde5 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-05
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-12 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00 |
| filingDate |
2002-01-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c2a34b5653f4c8206cdb41ed6c09a510 |
| publicationDate |
2002-09-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-02067696-A1 |
| titleOfInvention |
Methods and materials for high dextrin dry food coatings |
| abstract |
The present invention provides a process for preparing a potato product with a film-like coating on the outer surface which coating according to the steps of: cutting the potatoes; blanching the potatoes; and coating the potatoes with a dry coating composition comprising at least 50% by weight dextrin and from 5 % to 25 % by weight of a hydrolyzed starch characterized by a DE of form 0.2 to 5. The method provides coated potato products (french fries) characterized by desirable textural properties at low coating weights. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2013066396-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2007133081-A3
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-4830052-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2007133081-A2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1856986-A1 |
| priorityDate |
2001-02-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |