http://rdf.ncbi.nlm.nih.gov/pubchem/patent/ES-2140903-T5
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1d47ea4a98d4d599e0ff810991424307 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B01J13-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B01J13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60 |
| filingDate | 1996-09-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2004-05-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a3c3c7707078c16c48ed1769ac3af4fc http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c86187072f89a1a65113fb27b639b8dc http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_92998a8e82ad799983e5c8dea6f479fd http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_14831b112186003d179f1a3f4fbbf0c4 |
| publicationDate | 2004-05-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | ES-2140903-T5 |
| titleOfInvention | FOOD SAUCE. |
| abstract | PROCESS TO PREPARE CONTINUOUS WATER EMULSIONS CONTAINING BETWEEN 10 AND 60% P / P OF DISPERSED OIL. THE EMULSION CONTAINS PROTEINS OBTAINED FROM EGG, MILK, VEGETABLES OR FRUITS, BUT DOES NOT PRESENT SIGNIFICANT AMOUNTS OF THICKENING POLYSACARIDS. THE PROCESS INCLUDES THE FOLLOWING STAGES (NOT NEEDED IN THE ORDER INDICATED): A) DISPERSION OR DISSOLUTION OF PROTEIN IN THE WATERPROOF OR OLEOUS PHASE; B) MIXING OF THE WATERPROOF PHASE AND THE OLEOUS PHASE, SO THAT A THICK EMULSION WITH OIL GOTICLES IS OBTAINED; C) EMULSION HOMOGENEIZATION UNTIL THE SIZE ([D 3,2]) OF, AT LEAST, 95% OF THE OIL GOTICLES IS LOWER THAN 5 MI M; D) EMULSION ACIDIFICATION UNTIL OBTAINING A PH BETWEEN 3.5 AND 4.5; E) ADDITION, WITH AGITATION, OF A WATER SOLUTION OF ELECTROLYTES TO THE EMULSION, TO A TEMPERATURE BETWEEN 10 AND 55 C. THE ADDITION OF ELECTROLYTES CAUSES THE FLOCULATION OF THE EMULSION. THIS FLOCULATION INCREASES VISCOSITY AND CONFERTS A NICE TEXTURE FOOD ADERTS. |
| priorityDate | 1995-10-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 44.