http://rdf.ncbi.nlm.nih.gov/pubchem/patent/BR-0213184-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b8be6a6c990669567cc455d32b00535e |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-426 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/A23L13-42 |
| classificationIPCInventive | 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/A23L13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-16 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/A23K1-18 |
| filingDate | 2002-10-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d46351234e516e932ca1bdb62f84408b |
| publicationDate | 2004-08-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | BR-0213184-A |
| titleOfInvention | Use of cmc in processed meat products |
| abstract | "USE OF CMC IN PROCESSED MEAT PRODUCTS". The present invention relates to the use of a carboxymethyl cellulose (CMC) in processed meat products, such as liver sausage, pepperoni sausage, sausage, hamburgers and hams, where CMC is characterized by formation of a gel at 25 <198 ° C. > C after high shear dissolution in a 0.3 wt% aqueous sodium chloride solution, the final CMC content in the aqueous sodium chloride solution being 1 wt% for a CMC having a degree of polymerization (DP )> 4,000, 1.5 wt% for CMC having a DP of> 3,000-4,000, 2 wt% for a CMC having a DP of 1,500-3,000 and 4 wt% for a CMC having a DP of <1,500 , the gel being a fluid having a storage modulus (G <39>) that exceeds the loss modulus (G ") in the 0.01-10 Hz total frequency region when measured on an oscillatory rheometer operating within a range of 0.2 Preferably, the processed meat product comprises beef, pork or poultry CMC may also be used in combination with hydro rocoloids such as carrageenan, collagenous 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: 26.