http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107624869-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C3-00 |
| filingDate | 2016-07-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2022-03-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2022-03-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-107624869-B |
| titleOfInvention | Composition for endowing dairy products with stable gas quantity in shelf life |
| abstract | The invention discloses a composition for endowing a dairy product with stable gas quantity in shelf life. The composition is capable of stabilizing the gas content of the dairy product over the entire shelf life to 65% to 85% of the initial gas content. The composition containing the linseed gum, the xanthan gum and the gellan gum can slowly absorb water in the production process of a gas-producing or aerated dairy product to form a dispersion system with lower viscosity, form a spiral copolymer in a super-bonding strip shape to form a fragile gel-like net structure, and form double-layer protection on the basis of the protein network structure of the dairy product to protect the form of bubbles in the product and stably suspend the bubbles in the product, so that the gas is effectively prevented from overflowing from the product, and the gas-producing or aerated product is endowed with stable taste in shelf life. |
| priorityDate | 2016-07-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.