http://rdf.ncbi.nlm.nih.gov/pubchem/patent/AU-2016246004-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0a4fa30845a3fec15b0bbf9809181587 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-22 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-03 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-212 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-422 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-75 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-256 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-57 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-256 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-212 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-20 |
| filingDate | 2016-04-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_18d6f80dd19ba21dbcb7ca427c4bc485 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0582f72b7b84b8fa3e7bffee67e1c142 |
| publicationDate | 2017-10-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | AU-2016246004-A1 |
| titleOfInvention | Stabilisation of heated food substrates |
| abstract | A method of manufacture of a food product comprising wholly or partially impregnating a substrate with a stabiliser composition wherein the substrate comprises pieces of: meat, poultry, fish, vegetable, fruit or dairy food; wherein the stabiliser composition comprises the following ingredients: 5wt% to 30wt% of one or more gums selected from the group consisting of one or more carrageenan gums and optionally one or more of: locust bean gum; guar gum; xanthan gum, gellan gum, gum Arabic and agar agar, calculated by weight of dry matter; salt selected from sodium chloride, potassium chloride and combinations thereof in a concentration of 0wt% to 50wt%, calculated by weight of dry matter; one or more polyglucose components selected from the group consisting of maltodextrin; polydextrose; starch and combinations thereof in a concentration of 20wt% to 60wt%, calculated by weight of dry matter; a phosphate component in a concentration of 0wt% to 7.4wt%, calculated by weight of dry matter; and optional further edible ingredients in a concentration of 0wt% to 40wt%, calculated by weight of dry matter; wherein the concentration ranges given add up to total 100wt%. |
| priorityDate | 2015-04-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 41.