http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CH-694144-A5
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b4ceafa1ccf2468dbd2b6defd06a1abc |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-263 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-26 |
| filingDate | 1999-06-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4cca018686d8845dcef521da8467442f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4f57fdc11ebc11442ea07876ea41e8e5 |
| publicationDate | 2004-08-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CH-694144-A5 |
| titleOfInvention | Composition for improving food, in particular baked goods. |
| abstract | Composition (A) for preparing baked goods comprises a caseinate-oil-water emulsion, where the casein is present in milk proteins. Composition (A) for preparing baked goods comprises a caseinate-oil-water emulsion, where the casein is present in milk proteins. The emulsion forms a base composition in which the proportion of casein-containing milk protein is 6.5-16, preferably 6.5-13, %; that of oil is 5-30, preferably 15-25, % and the remainder is water. The caseinate:oil ratio in the base composition is 1:1.5-5, preferably 1:2-4, and the caseinate content is 6.5-12, particularly 7-8, %. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2011144214-A1 |
| priorityDate | 1999-06-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 42.