http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106360516-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-12 |
| filingDate | 2015-07-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2019-10-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2019-10-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-106360516-B |
| titleOfInvention | The mixed gel food and its manufacturing method of good thermal stability |
| abstract | The purpose of the present invention is to provide a kind of mixed gel food of good thermal stability, the mixed gel food includes following components: 18~22wt% of white granulated sugar, 0.1~0.3wt% of konjac glucomannan, 0.1~0.3wt% of Kappa type carragheen, 0.1~0.3wt% of gellan gum, 0.05~0.1wt% of xanthan gum, 0.1~0.3wt% of L-calcium lactate and process water.Invention further provides the manufacturing methods of the mixed gel food. |
| priorityDate | 2015-07-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 74.