<http://webisa.webdatacommons.org/110057739>	<http://www.w3.org/ns/prov#value>	"These crumb softening emulsifiers are added to bread and other baked goods to complex with starch to soften the crumb and retard the staling caused by starch retrogradation during storage." .
<http://webisa.webdatacommons.org/prov/368152467>	<http://www.w3.org/ns/prov#wasDerivedFrom>	<http://webisa.webdatacommons.org/110057739> .
<http://webisa.webdatacommons.org/110057739>	<http://www.w3.org/ns/prov#wasQuotedFrom>	<freepatentsonline.com> .
<http://webisa.webdatacommons.org/110057739>	<http://www.w3.org/1999/02/22-rdf-syntax-ns#type>	<http://www.w3.org/ns/prov#Entity> .