| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_184795a55f5337905fbf5d8fc0bb34ba |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-26
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-227
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-16 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-26
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00 |
| filingDate |
2012-05-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7e1c660f30477a9de119fdb72a0f8cb8
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f8648a71f572dc8117843f491f4bf7ed
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3630fae51a015954fa2403a71cc3b3e9 |
| publicationDate |
2012-11-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CA-2835155-A1 |
| titleOfInvention |
Method of making structured protein compositions |
| abstract |
An extrusion process is disclosed for turning vegetable protein compositions such as soy protein into a fibrous, meat-like structure. The process involves the application of relatively high moisture contents. An open structure is produced that can be infused with water so as to influence the product's tenderness. The products of the invention can be provide with a fibrosity and tenderness at will. The invention offers the possibility to include relatively high amounts of fat in the product. |
| priorityDate |
2011-05-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |