http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CA-1066551-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3274b77b1fc737696d1f1ba89db8ded8 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-41 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-10 |
| filingDate | 1976-04-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1979-11-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fd3d4dd498122b57309112fe5ab327e1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_508586f864e953af4a5f22f151c33e0f |
| publicationDate | 1979-11-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CA-1066551-A |
| titleOfInvention | Synergistic combination cheese extender |
| abstract | ABSTRACT OF THE DISCLOSURE A cheese extender comprised of a congealed mixture of a synergistic combination of sodium caseinate and potassium caseinate, fat and water. The weight ratios of the caseinates to fat are from 1:2 to 2:1 and the weight ratios of water to the total of the caseinates and fat are from 1:2 to 3:1. The ratios of the sodium caseinate to potassium caseinate are 4:1 to 1:4. The ingredients are heated to at least partially solvate the caseinates and then cooled to form the congealed mixture which closely resembles mozzarella cheese in texture and mouth-feel. |
| priorityDate | 1975-04-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 50.