http://rdf.ncbi.nlm.nih.gov/pubchem/patent/GB-1082283-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a81c2dcf82b0650591a6db8492745442 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G2200-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G2200-10 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-16 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-26 |
| filingDate | 1965-01-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1967-09-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | GB-1082283-A |
| titleOfInvention | Improvements in or relating to emulsifier and stabilizer compositions |
| abstract | A particulate combined emulsifier and stabilizer compositions, substantially free of fats, especially for ice cream, comprises an intimate mixture of one or more emulsifiers based on fatty esters of polyhydric alcohols and one or more stabilizers of the carbohydrate or protein type, there being at least one part by weight of emulsifier per part by weight of stabilizer, the said components being present in each particle of the composition preferably in ratio stabilizer: emulsifier of 1 : 1 to 1 : 10. A soap, such as sodium stearate, may also be present. Suitable stabilizers include water soluble alginates, pectin, starch, cellulose, derivatives such as carboxymethyl cellulose or carboxymethyl starch, a plant gum such as guar, tragacanth, or locust bean, gelatin, milk protein such as casein agar, or carrageenan. Suitable emulsifiers include esters of glycerol, polyglycerols, sorbitol, sorbitan, and other unetherified penta- or hexahydric alcohols.ALSO:A particulate combined emulsifier and stabiliser composition, substantially free of fats, especially for ice cream, comprises an intimate mixture of one or more emulsifiers based on fatty esters of polyhydric alcohols and one or more stabilisers of the carbohydrate or protein type, these being at least one part by weight of emulsifier per part by weight of stabiliser the said components being present in each particle of the composition preferably in ratio stabiliser: emulsifier of 1:1 to 1:10. A soap, such as sodium stearate, may also be present. Suitable stabilisers include water-soluble alginates, pectin, starch, cellulose, derivatives such as carboxymethyl cellulose or carboxymethyl starch, a plant gum such as guar, tragacanth, or locust bean, gelatin, milk protein such as casein, agar, or carrageenin. Suitable emulsifiers include esters of glycerol, polyglycerols, sorbitol, sorbitan, and other unetherified penta- or hexahydric alcohols. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/GB-2359727-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-0105246-A2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/GB-2366984-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-6306447-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/GB-2366984-B http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2012066961-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112106859-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-0105246-A3 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/GB-2388008-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/FR-2019564-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2013182518-A2 |
| priorityDate | 1964-01-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 48.