| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e1fd0148f9263372f4d57bc0d1217ba2 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08B37-0048
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-231
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-243
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08B37-0045
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1542
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-219 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-231
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-154
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-152
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08B37-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-0522
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08B37-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-24 |
| filingDate |
2001-05-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2011-07-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f415fbb0c3729a9168b91aa3dbce53be
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3b40609eb1e10f99e26855f5f00ec47d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4fa11d5dfe198697fa5d0301c47d1d06 |
| publicationDate |
2011-07-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-1291363-B1 |
| titleOfInvention |
Pectin, process for producing the same, acidic protein foods with the use of the same and process for the production thereof |
| abstract |
Pectin having good qualities which is obtained by extracting from root crops; and acidic protein foods with the use of the same which are stable in the acidic pH region of the isoelectric point of protein or higher. The pectin with a high purity is produced by adding an emulsifier in the step of extracting pectin from root crops to thereby insolubilize, separate and remove contaminating starch. By using the pectin thus obtained, acidic protein foods having good qualities can be obtained. |
| priorityDate |
2000-06-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |