http://rdf.ncbi.nlm.nih.gov/pubchem/patent/GB-1220694-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e72b80dd216ebcdf44946517443ebd85 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1544 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L9-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08B35-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-219 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-154 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-0522 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08B35-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L9-10 |
| filingDate | 1968-04-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0fb748444e37f344dbe1ada4890391af http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_543de8b0db8b73d140a844f668c1828f |
| publicationDate | 1971-01-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | GB-1220694-A |
| titleOfInvention | Process for the production of foods |
| abstract | 1,220,694. Viscous milk products. COOPERATIVE VERKOOP - EN PRODUCTIEVERENIGING VAN AARDAPPELMEEL EN DERIVATEN "AVERBE" G.A. 11 April, 1968 [14 April, 1967], No. 17536/68. Heading A2B. Viscous milk products comprising milk and a starch type thickening agent, such as puddings and custard cream are prepared by heating the ingredients, including a thickening agent, at 110-150‹C. for a short time, wherein the thickening agent is prepared by treating a cold water insoluble material precipitated from solution and comprising at least 90% amylopectin, or such a material which has been treated with a monofunctional esterifying or etherifying reagent, with a polyfunctional reagent capable of causing cross-linking of starch, for example epichlorohydrin, phosphorous oxychloride, or sodium trimetaphosphat. The flocculent material may be obtained by precipitation from solution rich in amylopectin being that remaining after amylose has been precipitated and removed from a starch solution. Suitable ingredients are milk, sugar, dextrose, vanilla extract and colour or cocoa, the thickening agent, and, for puddings, a gelling agent comprising caragheenate and locust bean meal. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5538751-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2005070222-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10143224-B2 |
| priorityDate | 1967-04-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 37.