http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110353271-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-125 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-256 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-269 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-238 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-294 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-284 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-125 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-281 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-25 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/A23L29-256 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-294 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20 |
| filingDate | 2019-06-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2022-07-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2022-07-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-110353271-B |
| titleOfInvention | A special medical food thickening component for inhibiting esophageal reflux and preparation method thereof |
| abstract | The invention discloses a special medical food thickening component for inhibiting esophageal reflux, which is composed of the following components according to mass percentage: 2-6% of guar gum, 2-5% of locust bean gum, and 2-6% of xanthan gum , carrageenan 1-2%, gelatin 15-20%, gum arabic 8-12%, polydextrose 0.5%-1%, sodium bicarbonate or potassium bicarbonate 1-2%, glycerin 47-68%, the above groups The sum of the mass percentages of the points is 100%. The invention also discloses a preparation method of the above-mentioned special medical food thickening component. The special medical food thickening component prepared by the invention for inhibiting esophageal reflux can form a cortex-wrapped gel layer structure to realize easy swallowing; Salt and gastric juice produce swelling effect to accelerate cortical dissolution and pore formation; rapid swelling and thickening; gelatin-acacia, guar-xanthan gum interspersed structure of high-viscosity complex to thicken efficiently. |
| priorityDate | 2019-06-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 36.