http://rdf.ncbi.nlm.nih.gov/pubchem/patent/BR-202013023936-U2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2ddbae6e398f7d1d19cd10d39e13b71c |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L21-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L15-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L15-00 |
| filingDate | 2013-09-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b47a480d8621eb478462297093162a63 |
| publicationDate | 2015-09-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | BR-202013023936-U2 |
| titleOfInvention | food composition for making omelet powder |
| abstract | food composition for making omelet powder. food composition for making omelet powder (1), consists of the combination of basic and neutral substances that make up the traditional omelet formula. characterized by the following combination of ingredients: egg yolk powder (pasteurized and dehydrated) (2) 56.00%; egg white (pasteurized and dehydrated) (3) 20,00%: whey (4) 1,00%; purified starch (5) 5.00%; common salt (6) 2.90%; tricalcium phosphate (7) tcp 1.50%; monocalcium eosphate (8) mcp 0.50% - monosocyclic glutamate (9) msg 0.30%; carboxy methyl cellulose (10) cmc 1.50%: maltoclextrin (11) 4.35%; carrageenan (12) 5.00%; xanthan gum (13) 0.25%: monodiglyceride (14) 1.50%: turmeric dye (15) 0.10%; annatto dye (16) 0.10%, and to this formula various flavors may be added, preferably cheese. parsley and onion. fine herbs, pizza, bacon and sun-dried tomatoes, among others, highlighting that these flavors can be included in two forms, the first when making the basic food composition and in predefined percentages, as well as the flavor or flavors above, will be supplied in sachets containing quantities. also previously determined of the flavor chosen |
| priorityDate | 2013-09-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 50.