http://rdf.ncbi.nlm.nih.gov/pubchem/patent/AR-036784-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b8be6a6c990669567cc455d32b00535e |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-65 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-422 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-426 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-16 |
| filingDate | 2002-10-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2004-10-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | AR-036784-A1 |
| titleOfInvention | USE OF CMC IN PROCESSED MEAT PRODUCTS |
| abstract | This refers to the use of a carboxymethyl cellulose (CMC) in processed meat products, such as liver sausage, Vienna sausage, sausage, hamburgers and ham, where CMC is characterized by forming a gel at 25 ° C after a solution of high shear stress in an aqueous solution of sodium chloride at 0.3% by weight, the final content of the CMC in the aqueous solution of sodium chloride being 1% by weight for a CMC having a degree of polymerization (GP ) of> 4,000; 1.5% by weight for a CMC that has a GP of> 3,000 - 4,000; 2% by weight for a CMC that has a GP of 1,500-3,000; and 4% by weight for a CMC that has a GP of <1,500, where the gel is a liquid that has a storage module (G) that exceeds the loss module (G '') in the entire frequency region of 0 , 01 - 10 Hz when measured in an oscillatory rheometer that operates with a voltage of 0.2. Preferably, the processed meat product comprises beef, pork or poultry. CMC can also be used in combination with hydrocolloids such as carrageenan, collagen protein, Konjac or starch. |
| priorityDate | 2001-10-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 32.