| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_81ad53b64eb74859acdc01278829b080 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-52
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L9-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C11-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-256
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-262
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-27
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-163 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C11-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L9-20 |
| filingDate |
2008-11-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_73100b58b0de5a493c7330d04e23a3e3
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8f1a83da78883a73288802a3bc53445d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8a1b7904ca10a1c9110497e46502ece7
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8a78909332d31134ccf3e69fb0145d55 |
| publicationDate |
2010-09-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-2222175-A1 |
| titleOfInvention |
Protein-free creamers, stabilizing systems, and process of making same |
| abstract |
Protein-free creamer compositions and stabilizing systems contained therein. The creamer composition includes an emulsifying component of at least two low molecular weight emulsifiers in relative amounts sufficient to provide a stabilized emulsion, a cellulose component including a blend of microcrystalline cellulose and carboxymethylcellulose in an amount sufficient to maintain homogeneity of the composition; and a carrageenan gum component present in an amount sufficient to maintain homogeneity of the composition. The creamer composition can be in the form of a shelf stable aseptic liquid creamer that is stable for at least about 9 months, an extended-shelf life (ESL) liquid creamer that is stable for at least about four months at refrigeration, or a powder that is stable for at least 24 months at ambient conditions. The creamer composition provides sufficient whitening capacity and a pleasant mouth feel without discernable feathering and without discernable fat separation when added to liquid beverages. |
| priorityDate |
2007-11-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |