http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CA-1183393-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_779b05c0c6c5b876e3cdfe4f1add3eef |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-284 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-281 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C09H5-00 |
| filingDate | 1982-07-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1985-03-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_10168ba486566a6ab0ad6d95657eebe8 |
| publicationDate | 1985-03-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CA-1183393-A |
| titleOfInvention | Gelled gelatin food product prepared from non-gelled aqueous gelatin composition |
| abstract | Abstract A method of preparing a gelled food product from an ungelled aqueous concentrate containing 10-30 weight percent gelatin and a urea is disclosed. The concentrate has a gelatin-to-urea weight ratio of 1:0.3 to 1:1.5, a pH value of 2.5-7 and gels at less than 20°C. On dilution with water to a gelatin concentration of about 2 weight percent while maintaining substantially the pH value of the concentrate, the diluted composition gels at a temperature above that of the concentrate. Specific concentrates, gelled food products, food product precursor products, and methods for using the concentrates are disclosed. |
| priorityDate | 1981-08-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 49.