METHODS FOR REFORMING POLYMER SURFACE FOR IMPROVED WETTABILITY
    4.
    发明授权
    METHODS FOR REFORMING POLYMER SURFACE FOR IMPROVED WETTABILITY 有权
    程序对变聚合物表面为更好地润湿

    公开(公告)号:EP1059991B1

    公开(公告)日:2008-08-06

    申请号:EP99919702.3

    申请日:1999-05-15

    申请人: LG CHEMICAL LTD.

    摘要: The present invention relates to a method for reforming the surface of polymer, especially to a method for providing hydrophilicity or increasing hydrophobicity by reforming the surface of polymer or polymer membrane. The present invention is a method for reforming the surface of polymer membrane by irradiating it with energized ionic particles under the vacuum condition. The method including the steps of: a) manufacturing polymer membrane, including a surface activated, by inserting polymer membrane into a vacuum chamber, and by irradiating energized ionic particles on the surface of polymer membrane with an ion beam under a high vacuum; and b) manufacturing polymer membrane treated with a reactive gas on the surface of membrane, including the activated surface of step a), by infusing the reactive gas into a vacuum chamber after energized ionic particles of step a) have been irradiated. The methods in the present invention can achieve their objects to reform the surface to provide hydrophilicity of hydrophobicity without deteriorating mechanical properties of the polymer membrane. Additionally, it can also contribute to an improved working environment and readily accommodate mass production techniques because the surface reforming of polymer membrane is a relatively simple technique that does not employ solvents.

    GENETICALLY MODIFIED STARCH IN BATTER MIX
    7.
    发明授权
    GENETICALLY MODIFIED STARCH IN BATTER MIX 有权
    遗传修饰SELLING打者

    公开(公告)号:EP1176882B1

    公开(公告)日:2004-10-13

    申请号:EP00926994.5

    申请日:2000-04-19

    IPC分类号: A23P1/08 A23L1/0522

    摘要: The invention relates to a batter mix comprising genetically modified potato starch (GMPS), a process for the production of said batter mix, the use of said batter mix for the production of food products comprising said batter mix, preferably batter coated food products, which may be pre-fried, frozen and then preferably cooked in a microwave oven, whereby the use of the genetically modified potato starch in the batter mix compositions results in unexpected superior crispnees of the food product.