http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CZ-213497-A3
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e97ce756c139ef85d1470860867dff2b |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C2240-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C2210-30 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-093 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1307 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1315 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L9-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C13-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-076 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L9-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-093 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P30-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-076 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C13-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 |
| filingDate | 1997-07-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e7ea88819d3885d99af0d43547d8608c |
| publicationDate | 1998-01-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CZ-213497-A3 |
| titleOfInvention | A food composition in the form of a foamed malleable mass |
| abstract | An aerated food composition is constituted by an oil-in-water emulsion comprising fats, milk proteins, possibly sugars, and water, having an acid pH of from 3.5 to 6, characterized in that it has: a food fat content of from 20 to 45% by weight, and a water content of from 20 to 38% by weight, it is substantially free of thickeners and fusion salts and it is obtainable by the steps of: a) preheating a food component selected from fresh cheese, yoghurt, sour cream and mixtures thereof, with stirring, at a temperature of from 40 to 60 DEG C; b) dissolving, in the mixture prepared in a), milk whey proteins in powder form in quantities of from 1 to 10% by weight with reference to the final weight of the emulsion, and possibly sweeteners in powder form, with stirring; c) preparing a fat phase comprising butter fat and/or vegetable fats, at a temperature of between 50 and 70 DEG C, in the presence of a lipophilic surfactant; d) mixing the fat phase with the phase produced in b), with stirring, to produce an oil-in-water emulsion having a viscosity of from 500 to 4000 cps at 65 DEG C; e) pasteurizing the emulsion thus obtained at a temperature of between 80 and 110 DEG C for a period of from 20 to 40 seconds; f) precooling the mixture to a temperature of from 30 to 60 DEG C; and g) aerating the mixture by the injection of an inert gas. b |
| priorityDate | 1996-07-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.