| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c0689a977285005ea7500fc8bd0ba7c3 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-26
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-227
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-424 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L35-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-08 |
| filingDate |
2016-08-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate |
2016-09-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
DE-202016104535-U1 |
| titleOfInvention |
Vegetarian foods containing textured milk proteins |
| abstract |
Vegetarian food products containing or consisting of textured milk proteins (TDP), these being obtainable by: (a) a mixture containing or consisting of (a1) milk proteins and (a2) provides a fiber material and / or vegetable protein; (b) extruding the mixture in the presence of water or whey under autogenous pressure and applying a temperature gradient of from about 20 to about 200 ° C, and (c) subsequently relaxing the extrudate. |
| priorityDate |
2016-08-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |