http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CL-2019001690-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1d47ea4a98d4d599e0ff810991424307 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J1-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-0053 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-005 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J1-09 |
| filingDate | 2019-06-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_db2fbd19f0752611b038817450f3606f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_532f8abbf8f5218023e3f51e9bcf4b0b |
| publicationDate | 2019-10-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CL-2019001690-A1 |
| titleOfInvention | Edible water-in-oil emulsion comprising egg yolk components. |
| abstract | THE PRESENT INVENTION PROVIDES A METHOD FOR PREPARING A WATER-IN-EDIBLE OIL EMULSION, WHICH HAS A PH COMPRISED IN THE VARIABLE RANGE BETWEEN 3.0 AND 5.0, AND WHICH COMES BETWEEN 30 AND 78% BY WEIGHT OF OIL, BETWEEN 65 AND 20 % BY WEIGHT OF WATER AND BETWEEN 0.5 AND 6% BY WEIGHT OF A PROTEIN COMPONENT OF EGG YOLK IN DRY WEIGHT, WHERE SAID PROTEIN COMPONENT OF EGG YOLK CONSISTS OF A COMBINATION OF LOW DENSITY LIPOPROTEIN (LDL), LIVETIN , HIGH DENSITY LIPOPROTEIN (HDL) AND FOSVITIN, WHERE SAID METHOD INCLUDES THE FOLLOWING STEPS: A. INCREASE THE PH OF A LIQUID AQUEOUS MIXTURE, WHICH INCLUDES A FIRST FRACTION OF PLASMA OF EGG YOLK AND AT LEAST 9 PH OF EGG KEEP THE AQUEOUS LIQUID MIXTURE AT SAID PH FOR A PERIOD OF 1 TO 300 MINUTES, THEN REDUCING THE PH OF THE MIXTURE UNTIL IT REACHES A PH OF 7 OR LESS, TO PRODUCE AN ALKALINE PLASMA LIQUID OF EGG YOLK, TREATED, TREATED AN ALKALINE FRACTION OF TREATED EGG YOLK PLASMA; B. PREPARE A FIRST PRE-EMULSION, COMBINING OIL, WATER, A FRACTION OF EGG YOLK IN GRANULES AND, OPTIONALLY, A SECOND FRACTION OF EGG YOLK PLASMA; C. COMBINE THE TREATED EGG YOLK PLASMA ALKALINE LIQUID WITH PRE-EMULSION TO PRODUCE A SECOND PRE-EMULSION AND D. HOMOGENIZE THE SECOND PRE-EMULSION TO OBTAIN A WATER-IN-OIL EMULSION; WHERE THE PROTEIN COMPONENT OF EGG YOLK OF THE WATER IN OIL EMULSION HAS THE FOLLOWING COMPOSITION: · 60-75% LDL BY WEIGHT; · 8-14% BY WEIGHT OF LIVETINA; · 11-18% BY WEIGHT OF HDL; · 2-5% BY WEIGHT OF FOSVITIN. |
| priorityDate | 2016-12-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 31.