| 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/A23D7-013
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-015
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-424
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-0056
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1307
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J1-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-0917 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-005
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-076
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-01
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J1-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-09
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-015 |
| filingDate |
2004-10-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2012-10-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0192ff11b192b1f0f3607b29815fb8db
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c91dd4e4de05d21bab7dda8d6d02a25f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2de7942749156922cf9d82edd031e2b9 |
| publicationDate |
2012-10-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
ES-2388856-T3 |
| titleOfInvention |
Stabilizers useful in the production of low fat spreads |
| abstract |
A method for producing a low-fat spreadable product comprising 1-7% of whey proteins, said method comprising the following steps: (i) preparing an aqueous solution comprising about 5 to 10% whey protein the milk, with a calcium concentration of 0.0 to 1.4 mM, and a pH value of 7 to 9; (ii) heating the solution resulting from step (i) to a temperature of 50 to 1000C for 0 , 15 to 30 minutes; (iii) cooling the solution resulting from step (ii) to a temperature of 1 to 400C; (iv) adjusting the solution resulting from step (iii) to a protein concentration of 4 to 7% and a pH value of 5.2 to 7.0; (v) mixing the solution resulting from step (iv) with the fat phase in order to obtain the fat-lowering product. |
| priorityDate |
2003-10-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |