http://rdf.ncbi.nlm.nih.gov/pubchem/patent/ES-2735431-T3
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5a1f35a31f982cddbc524bbe557cf2e4 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C11-106 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-65 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C11-10 |
| filingDate | 2016-01-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2019-12-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_598f9bf3ca5c69d42ba29c0085c5a7c5 |
| publicationDate | 2019-12-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | ES-2735431-T3 |
| titleOfInvention | Products similar to vegetable yogurt and methods to produce them |
| abstract | Fermented vegetable product comprising: - a total protein content of between 3.5 and 4.5% w / w; - a total fat content of between 2 and 4% w / w; and - a total carbohydrate content of between 2 and 4% w / w, in which said product is produced by a method comprising the steps of: a) fermenting a soy milk with lactic acid bacteria, b) provide a coconut cream, and c) mix the coconut cream with the fermented soy milk obtained in step a) in a ratio of 93 to 98% w / w of fermented soy milk with respect to 2 to 7 % w / w of coconut cream having a fat content of between 15 and 25%, in which after the mixing stage c) no additional fermentation stage is applied to the product. |
| priorityDate | 2015-01-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 64.