Rapidly hydratable konjac flour
US5733593A · kind A · utility
1Cited by
1References
11Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jul 12, 1996 |
| Grant date | Mar 31, 1998 |
| Priority date | — |
| Expiry date | Jul 12, 2016 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L19/115
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A rapidly hydratable konjac flour is disclosed which is distinguishable from native konjac flour in that it gains at least least 60% of its potential peak viscosity within 10 minutes after dispersal into water at 25.degree. C., at least 80% of its potential peak viscosity within 20 minutes after dispersal into water at 25.degree. C., and from 80 to 100% of its potential peak viscosity within 30 minutes after dispersal into water at 25.degree. C. Methods for manufacturing rapidly hydratable konjac flour and uses for the inventive flour also are disclosed.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.