| Predicate |
Object |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-5058
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-5086
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-507
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-506
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-5082
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-505
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-5038
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-5066 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-22
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-25
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-244
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-82
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-27
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-88
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-23 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-244
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-238
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-269
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-206
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-10 |
| filingDate |
2016-12-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2021-12-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate |
2021-12-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CN-108430235-B |
| titleOfInvention |
Food concentrate in gel form comprising xanthan gum and a second gelling agent selected from galactomannan and/or glucomannan |
| abstract |
The present invention relates to a food concentrate with improved coating effect and ease of use with respect to partitioning and its production. The food concentrate is in the form of a gel and comprises a combination of gelling agents, wherein xanthan gum is the first gelling agent and the second gelling agent is selected from galactomannan and/or glucomannan. The reduction in gel strength is achieved by: heating the mixture, cooling to below the gel solidification point, applying shear during a cooling phase below the gel solidification point and allowing the sheared gel to recover during further cooling under quiescent conditions. The method also improves the coating effect. |
| priorityDate |
2015-12-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |