http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CA-2593370-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a2bcaf91101a370a3d64e3190366357f |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G2200-10 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C11-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J7-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C11-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-38 |
| filingDate | 2006-01-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6eb41f9bd958c6c89de2832a80745f85 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3962c8705ac6e68a2d4d8e0538128656 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0baa80448ab1571cddede62ab4056e84 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_29f8e1c80e4f47d6b178445aece622a2 |
| publicationDate | 2006-07-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CA-2593370-A1 |
| titleOfInvention | Method for producing a vegetable protein ingredient for ice cream and ice cream containing said protein ingredient |
| abstract | The invention relates to a method for producing a vegetable protein ingredient for ice cream. According to said method, in a protein extraction step, part of the lupin protein contained in crushed lupin seeds is dissolved or at least dispersed in an aqueous phase, any fibres contained in the aqueous phase are separated and the lupin protein is isolated from the aqueous phase in order to obtain the protein ingredient. The invention is characterised in that for the protein extraction step a pH value of 6 < pH < 7 is set for the aqueous phase. The invention also relates to a preferably pure vegetable ice cream containing the protein ingredient obtained from lupins. The ice cream has a texture in the mouth that is comparable to that of conventional ice cream and that in part surpasses the quality criteria of the latter in terms of sensitivity to cold and creamy texture. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2014008580-A1 |
| priorityDate | 2005-01-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 55.