http://rdf.ncbi.nlm.nih.gov/pubchem/patent/GB-1429063-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fa8cf29bfc097f9aa357cd3e59df6a7e |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y10S426-805 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K10-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K10-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K40-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K40-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K30-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-00 |
| filingDate | 1973-09-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1976-03-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | GB-1429063-A |
| titleOfInvention | Petfood product and method for forming same |
| abstract | 1429063 Expanded pet food RALSTON PURINA CO 21 Sept 1973 [21 Sept 1972] 44470/73 Heading A2B An expanded pet food product having a cellular structure and comprising a farinaseousproteinaceous mixture, having distributed through said structure fat and a fat-transporting agent, may be prepared by subjecting the components together with water to heat, pressure, and mechanical agitation in an extrusion device, and extruding the mixture. Optional ingredients include plasticisers, humectants, and preservatives. The fat transporting agent functions as an emulsifier to stabilise the emulsion of protein, fat and water in the mixture. Lecithin is preferred. Also mentioned are gums, acetylated monoglycerides, fatty acid salts, polysorbate, hydroxylated lecithin, and methyl cellulose. The proteinaceous ingredient may include vegetable proteins such as oilseed meals, or field bean meal, meat, poultry or fish meal, meat, or a microbial protein. The farinaceous ingredient may be derived from any of the more common grains. An edible fat, preferably solid at room temperature, may be used. |
| priorityDate | 1972-09-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.