http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2018159658-A1

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filingDate 2018-02-28-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9106db9665fbdaa8c3448581584d4219
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publicationDate 2018-09-07-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber WO-2018159658-A1
titleOfInvention Fat- or oil-processed starch
abstract Provided is a fat- or oil-processed starch which is highly dispersible in a food material such as batter, shows excellent stickiness to a food ingredient to be coated therewith, etc., and can give a preferable texture.nThe fat- or oil-processed starch according to the present invention can be obtained by adding a fat or oil composition, which has an iodine value of 125-170 and contains 35-8000 ppm of polyphenol, to a starch and then subjecting the thus obtained mixture to an aging treatment. It is preferred that the content of the fat or oil composition is 0.01-5%. It is also preferred that the starch is tapioca starch.
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