http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109310134-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_81ad53b64eb74859acdc01278829b080 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C3-03 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1526 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1544 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-158 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-152 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1522 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-272 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-269 |
| filingDate | 2017-06-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c8eb16e86b1b4b193ec733a1c52d6af9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_897454e66bce78f5ebaa4467ca623093 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_555b37c5b335a12a86f989234e4e2f04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cbf9a51c2d40314d062f616d3d1209e7 |
| publicationDate | 2019-02-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109310134-A |
| titleOfInvention | Stability and taste enhancement of fortified aseptically processed beverages |
| abstract | The present invention discloses a fortified milk-based ready-to-drink beverage comprising: a dairy component comprising aggregates of kappa casein covalently bonded to beta lactoglobulin and having particles ranging from 5 μm to 10 μm size; and an amount of vitamins and minerals sufficient to fortify the ready-to-drink beverage. The ready-to-drink beverage does not contain gum arabic; guar gum; xanthan gum; carrageenan; cellulose gum; emulsifiers; or buffers. The present invention discloses a method of preparing a fortified milk-based ready-to-drink beverage, the method comprising: forming a mixture by mixing a dairy component with vitamins and minerals in an amount sufficient to fortify the ready-to-drink beverage; adjusting the composition of the mixture pH; homogenizing the pH-adjusted mixture; and subjecting the homogenized mixture to heat treatment at 80°C to 150°C for 3 seconds to 300 seconds. Neither the mix nor the fortified milk-based ready-to-drink beverage contains gum arabic; guar gum; xanthan gum; carrageenan; cellulose gum; emulsifiers; or buffers. |
| priorityDate | 2016-06-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 143.