| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3a8354f077dc82e049a7e9a040891d3b |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-076
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-0056
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J1-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-013
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-015
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-0917
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-424
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1307 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-076
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-015
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-005
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-01
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-09
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J1-20 |
| filingDate |
2004-10-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c91dd4e4de05d21bab7dda8d6d02a25f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2de7942749156922cf9d82edd031e2b9
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0192ff11b192b1f0f3607b29815fb8db |
| publicationDate |
2011-01-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-2274988-A2 |
| titleOfInvention |
Stabilisers useful in low fat spread production |
| abstract |
The present invention relates to methods for producing low fat spread emulsions stabilised with dairy proteins. The water phase is stabilised by heat denatured whey proteins at low calcium concentrations. After heat treatment pH of the water phase is adjusted to neutral or acid conditions. The present invention also relates to methods for producing a whey protein product that can be used as a stabilising food ingredient. |
| priorityDate |
2003-10-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |