http://rdf.ncbi.nlm.nih.gov/pubchem/patent/BR-0115612-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_315ae544538aaeac6d1f4eed6754e4bb |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-219 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-256 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08L3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-62 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-0522 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-256 |
| filingDate | 2001-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_321ff9953e022d059801681e331e5db6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_551d9c1d3369782048b1a909e1907d17 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e729009f1d2538cfaa87435e7d0e0e35 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8615681f2ce31707937d0ffb12b24dbe |
| publicationDate | 2003-09-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | BR-0115612-A |
| titleOfInvention | A composition comprising modified starch and co-processed propylene glycol alginate, beverage emulsion, methods for preparing the composition and beverage emulsion, syrup for a beverage product, and a beverage product |
| abstract | "COMPOSITION UNDERSTANDING MODIFIED Starch and PROPYLENE GLYCOL ALGINATE CO-PROCESSED, BEVERAGE EMULSION, METHODS FOR PREPARING BEVERAGE COMPOSITION AND EMULSION, DRINKING PRODUCT SYRUP, AND. A composition useful as a beverage stabilizer and a method for its preparation are disclosed. The stabilizing composition contains modified starch and co-processed propylene glycol alginate. The weight ratio of modified starch to propylene glycol alginate is about 60:40 to 95: 5; and propylene glycol alginate has an esterification degree of from about 40% to about 95%. The co-processed stabilizing composition is prepared by forming an aqueous dispersion of the modified starch and propylene glycol alginate and drying the aqueous dispersion. Beverage emulsions comprising the stabilizer, beverage products comprising the beverage emulsions, and methods for their preparation are also disclosed. |
| priorityDate | 2000-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID426383081 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID131752735 |
Total number of triples: 24.