| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a61c11d10dd703b85946a6f210e064f2
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1d47ea4a98d4d599e0ff810991424307 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-256
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-66 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3508
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-09
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C20-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-231
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-256
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-281 |
| filingDate |
2007-11-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2011-01-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c3001bd4d855ff34786b66461a701cb0
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_eb6de8f16e0ff98ac94fa485d3c14755
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6207732252c41848fe2a6d6f04a03133 |
| publicationDate |
2011-01-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-2096933-B1 |
| titleOfInvention |
Edible composition comprising a cheese ingredient and method of manufacturing such composition |
| abstract |
The invention provides an edible composition comprising: • at least 35 wt. % of a transparent aqueous phase having a pH of less than 5.5, wherein the aqueous phase has a light transmission of at least 70% using a 1 cm cuvette at wavelength of 400-750 nm and at room temperature; • at least 0.5 wt. % of gelled pieces with a minimum weight of 0.1 g; and • up to 60 wt.% of one or more additional ingredients; wherein the gelled pieces comprise a continuous gelled water phase and a dispersed particulate material, wherein the dispersed particulate material comprises at least 30 wt. % of a cheese ingredient selected from the group consisting of cheese, curd, processed cheese and enzyme modified cheese. The gelled pieces retain their eating properties even when stored in direct contact with the acidic aqueous phase under ambient conditions for several months. The taste and texture of the gelled pieces advantageously resembles that of natural cheese. |
| priorityDate |
2006-12-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |