Predicate |
Object |
assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1e70c0aeade92d7571d955d3b90ea06e |
classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02P60-87 |
classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-115 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-185 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-05 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K20-147 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K20-158 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K50-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K50-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K10-37 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J1-142 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-66 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C07K14-415 |
classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-17 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-16 |
filingDate |
2011-07-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
grantDate |
2018-04-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c39eeaf10d9c883a1a29d5fa12cabeb3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8e0af41a3ccb557c31fefc1d5bd36228 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ae5832f87c134305a864a95d119e0556 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_140791b2b55c960174dc1dc95c4fca2f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_22384ae9a8ab6e4f3d3a35cd3695f274 |
publicationDate |
2018-04-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
ES-2664097-T3 |
titleOfInvention |
Mixed soy protein products with a combined polyunsaturated fatty acid (PUFA) content that have altered characteristics |
abstract |
A method of preparing a blended soy protein product, said method comprising mixing commercial defatted soy flakes and high oleic acid defatted soy flakes and preparing from said mixture a first soy protein product having a combined PUFA content of from about 0.17% to about 1.65% by weight, wherein said high oleic acid soy flakes are obtained from soybeans having an oleic acid content of at less 60% of the fatty acid residues and wherein a suspension or solution of said first product has a reduced viscosity compared to a suspension or solution of a second soy protein product obtained from commercial defatted soy flakes and prepared using the same process. |
priorityDate |
2010-07-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |