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filingDate 2016-06-28-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 2019-10-18-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_219af93acd29d7c555392ad4133923b7
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publicationDate 2019-10-18-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber ES-2727742-T3
titleOfInvention Cream substitutes with improved texture / mouthfeel and method of preparation
abstract A liquid non-dairy creamer composition comprising high oleic acid oils; caseinate salts; emulsifiers; and in which it is further characterized in that the cream substitute comprises hydrocolloids comprising lambda-carrageenan, gellan gum with a high acyl content and carboxymethylcellulose in which lambda-carrageenan varies from 0.02 to 0.1% w / w, high acyl gellan gum ranges from 0.23 to 0.28% w / w and carboxymethylcellulose ranges from 0.04 to 0.12% w / w of the cream substitute.
priorityDate 2015-06-30-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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