http://rdf.ncbi.nlm.nih.gov/pubchem/patent/ES-380542-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d51eba0e87c83fa6b389b77816ef6563 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L- |
| filingDate | 1970-06-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1975-01-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | ES-380542-A1 |
| titleOfInvention | MANUFACTURING PROCEDURE OF A PRODUCT USABLE IN FOOD AS DESSERT. |
| abstract | Manufacturing procedure of a product used in food as a dessert, which starting from the centrifugation of liquid milk, is essentially characterized in that the skim milk is pasteurized at a temperature of 88º c, evaporating, giving rise to a concentration of 40 to 45% of phase solid, then mixed with vegetable fat, glycerin monostearate, irish moss, lecithin, methylcellulose and alginate, the mixture of which is pasteurized at approximately 74º c, for a period of ten minutes, then homogenized, and dried with a hot stream, after which sugar is added and finally the product is sifted. (Machine-translation by Google Translate, not legally binding) |
| priorityDate | 1970-06-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 15.