http://rdf.ncbi.nlm.nih.gov/pubchem/patent/ES-2751396-T3
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4923f158de705ee86c3abbfaa2ec1e9e |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-68 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-163 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-68 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-10 |
| filingDate | 2014-11-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-03-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0c2833db2ee62811e7d172b487d94e15 |
| publicationDate | 2020-03-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | ES-2751396-T3 |
| titleOfInvention | Procedure for the production of a water soluble gel for the preparation of a ready-to-drink beverage |
| abstract | Procedure for the production of a reversible gel in hot water and also in cold water for the preparation of a drink, where the gel is completely soluble in water of 8-80 ° C, characterized by the fact that the process presents the steps of : a) stirring and dissolving carrageenan and one type of sugar or various types of sugar in water, where the type of sugar contains sucrose, dextrose or isomaltulose, b) heating the resulting solution by stirring to its boiling point, c) adding from the glucose syrup to the boiling solution, d) adding an acid-water solution until obtaining a base mass, where the proportion of acid in the boiling mass is in a range of 0.05 to 1.0% w / w, and ) addition of aromas and / or plant extracts and / or dyes f) refrigeration of the dough at room temperature until the end of the gelling process. |
| priorityDate | 2013-12-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 45.