Predicate |
Object |
assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0aac340fe91c976bb3156facddff8fc7 |
classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y204-01025 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-054 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-028 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-0765 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-076 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-0912 |
classificationIPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-05 |
classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-028 |
filingDate |
2017-04-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e6805da78a47de7c05ba4ca6e794e6ce http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_91cc4edca4d78bce36fcdcfde3486038 |
publicationDate |
2017-10-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
CA-3021441-A1 |
titleOfInvention |
Heat stable fresh cheese |
abstract |
The invention pertains to whey-bound fresh cheese such as cream cheese, and the stabilization thereof using granular starch and an amylomaltase- treated starch and/or an emulsifier, and to methods of making such fresh cheeses. Whey-bound fresh cheeses with these additional ingredients display increased stability, which makes them suitable for application in heated food products. In addition, the invention is directed to food products comprising such whey-bound fresh cheeses, as well to methods of making these food products, and to use of a granular starch and amylomaltase- treated starch for the stabilization of a whey-bound fresh cheese. |
priorityDate |
2016-04-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |