http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CA-2318566-C
Outgoing Links
Predicate | Object |
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assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3c5282e10993deadf40dad4ee5ce67e8 |
classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y10S426-801 |
classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-17 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-115 |
classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/E05B1-00 |
classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-305 |
filingDate | 1998-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
grantDate | 2004-10-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2a7dc67adcde66f7f6e80555f997b5ec |
publicationDate | 2004-10-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber | CA-2318566-C |
titleOfInvention | Gelled foods and process for producing the same |
abstract | Composite nourishing foods which are in the form of a gel prepared by blendi ng and emulsifying 10 to 50 % by weight of solid matters containing, in terms of dry matters, 30 to 90 % by weight of saccharides, 5 to 40 % by weight of lipids, 2 to 60 % by weight of proteins, 0.2 to 5 % by weight of organic acids, 0.2 to 5 % by weight of organic acid salts, 0.2 to 5 % by weight of emulsifiers and 0.2 to 5 % by weight of gelling agents with 50 to 90 % by weight of moisture, having a pH value falling within the range of from 3.3 to 4 and being composed of an isoelectric gel formed by the proteins and a hot-melt gel formed by the gelling agents. Because of having a well-balanced composition containing various nutrients, these gel foods are appropriate particularly for nourishing patients with deglutition disorder. Also, these foods are in the form of a soft gel which can be properly taken by the se patients. |
isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-7709044-B2 |
priorityDate | 1998-01-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 94.