| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e16b410fc483e75cf7e0f67b2382ca2c |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-5118
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-219
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-082
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C20-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-08 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-219
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-08 |
| filingDate |
2016-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2021-02-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7cc09482f158c433e9a28f4556d7d92d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_474166a29f0e4e77f2e87d97a6c39f7f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0d5eec734197fda4065992797eaa16f3
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8f7a32cc8e454f53bd764a2419018a03 |
| publicationDate |
2021-02-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
AU-2016381977-B2 |
| titleOfInvention |
Process recipe cheese product with improved melt and firmness and method for manufacture |
| abstract |
In one form, a process recipe cheese product composition is provided with improved melt and improved firmness as well as a method of manufacturing the same. The process recipe cheese product composition includes vegetable oil, corn-derived starches, and potato-derived starches. The process recipe cheese product may have a mechanical firmness in a range of about 6.5 to about 12 Kg.s and provide a melt in a range of 1" to 1-1/2" as measured by heating a disc of cheese 0.875" in diameter and 0.25" thick in a double boiler containing water and heated over medium heat for 4 minutes. Preferably, the corn-derived starch comprises at least one of hydroxylated distarch phosphate and n-OSA substituted starch and the potato-derived starch comprises oxidized potato starch. |
| priorityDate |
2015-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |