| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6484707eb3f41a84128b8e05935af543
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8590fc3b56da8781f6aab7a0ca11322c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5d1f5d0fbdbee7ab22011059fc28a067
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_dd0438c095283ddf5dbd20d5891ac9c5
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2c63ee1e710906d7cb03cb01abde4dbd
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_da43de6527d6c0a585d8d66ecb40206f |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-17
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-219
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-21
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-115 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P1-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-308
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P1-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-0522
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00 |
| filingDate |
2010-01-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e5a53449934de6c8b0cb3a7c4009418a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_425a0e2062cf7483187b4223e0d8a59a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cb9f654171342c45635c40ff6aec966e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fa578eb79966c1042c89d90280800144
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2c45f22cdd782102a9ab3b55d2f7f9fb |
| publicationDate |
2011-09-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2010085630-A8 |
| titleOfInvention |
Hydroxypropylated starch as a processing aid to improve resistant starch total dietary fiber (tdf) retention in direct expansion extrusion applications |
| abstract |
A composition comprising from about 3 % d.s.b. to about 35 % d.s.b. of a first starch, wherein the degree of substitution (DS) of the first starch with a hydroxypropyl group is from about 0.1 to about 0.6; from about 10 % d.s.b. to about 50 % d.s.b. of a second starch; and from about 15 % d.s.b. to about 87 % d.s.b. of a flour or a meal. A method, comprising extruding a composition as described above and from about 15 % total weight to about 25 % total weight water at a temperature from room temperature to about 200°C, to yield an extruded composition comprising less than about 5 % total weight water. |
| priorityDate |
2009-01-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |