http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106172780-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e6d054e9e33de277806818d3e180e24b |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-152 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-152 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13 |
| filingDate | 2016-07-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_653ef2b3cf42c856b72a03eb2ddd234c |
| publicationDate | 2016-12-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-106172780-A |
| titleOfInvention | A kind of modified form stabilizer for dairy products |
| abstract | A kind of modified form stabilizer for dairy products, it is made up of the raw material of following parts by weight: carrageenan 36 parts, gellan gum 8 11 parts, Carboxymethyl cellulose sodium 36 parts, sorbitan monostearate 6 11 parts, sodium stearoyl lactate 1.4 3.6 parts, microcrystalline Cellulose 79 parts, mono fatty acid glyceride 68 parts, polyoxyethylene sorbitan monooleate dehydration 3.5 6 parts, sodium bicarbonate 10 12 parts, 4.2 6 parts of gelatin, locust bean gum 6.2 7.4 parts, sodium alginate 0.6 2 parts, seaweed gel 1.3 5 parts, 9 12 parts of calcium chloride.The invention has the beneficial effects as follows: the stabilizer for dairy products of the present invention, it is possible to extending the shelf-life of milk product, consumption is few, easy to use simultaneously, and quality of dairy products will not be produced impact. |
| priorityDate | 2016-07-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 32.