http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CO-6180483-A2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ab36572c588ed7e5f2ee5376f0202e01 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-219 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-0053 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-46 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-34 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20 |
| filingDate | 2009-05-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_75c429265f0155014fbf9980bbc33faa http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_292b60d45c5c82131aa92380c5f3dbe1 |
| publicationDate | 2010-07-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CO-6180483-A2 |
| titleOfInvention | PROTEIN FREE STABLE BATTERY FOOD PRODUCT |
| abstract | 1. An oil-in-water food product that is substantially protein free, comprising fats, water, sugar, emulsifiers and starch component, wherein the starch component is present in the range of 0.1 to 4% and comprises octenyl succinic anhydride starch (NOSA) and hydrophilic starch; where NOSA starch and Hydrophilic starch are present in the ratio of 1: 2 to 2: 1, and where the product can be stored frozen for at least one year. 2. The beatable food product of claim 1, wherein the proportion of NOSA starch and hydrophilic starch is 1: 1.5. 3.- The beaten food product of claim 1, wherein the pH of the product is between 2.5 and 8. 4.- The beaten food product of claim 3, wherein the pH of the product is between 3 and 4.6. 5. The beatable food product of claim 1, further comprising pieces of fruit or fruit juice. 6. The beatable food product of claim 5, wherein the pieces of fruit or fruit juices are up to 25% by weight and the pH is between 3 and 4.6. 7. The beaten food product of claim 1, further comprising one or more acidulants. 8. The beaten food product of claim 1, wherein the total solids are 55-75% by weight. 9. The beaten food product of claim 1, wherein the total solids are 35-54% by weight. 10. The beatable food product of claim 8, wherein the water activity is 0.8 to 0.9. 11. The beatable food product of claim 9, wherein the water activity is 0.91 to 0.98. 12. The beatable food product of claim 1, wherein the viscosity of the product is between 400 and 1,000 cP. 13.- A sweet milkshake made of the beatable food product of claim 1.14.- The sweet candy of claim 13, which had an overflow of between 150 to 500% .15.- The sweet candy of claim 1, which can be deploy at a temperature of up to 25 ° C for up to 7 days.The beatable candy of claim 3, wherein the beatable food product further comprises pieces of fruit or fruit juices present in up to 25% by weight of the beatable product and the pH of the battable product is between 3 and 4.6. |
| priorityDate | 2006-10-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.