http://rdf.ncbi.nlm.nih.gov/pubchem/patent/GB-1466049-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ab7027aadfa4e4c309ad38944b30e8f3 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-013 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-013 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 |
| filingDate | 1975-09-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1977-03-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | GB-1466049-A |
| titleOfInvention | Fatty foodstuff with browning properties |
| abstract | 1466049 Fatty foodstuff UNILEVER Ltd 16 Sept 1975 [18 Sept 1974] 3806/75 Heading C5C [Also in Division A2] A fatty foodstuff for frying or making gravy comprises a fat, phosphatide, proteinaceous material (e.g. whey powder and/or milk powder) and an amount of ammonium salt (e.g. ammonium adipate, chloride or phosphate) sufficient to improve the browning properties of the foodstuff. The fat may be a liquid oil, e.g. olive, sunflower, maize, wheatgerm or safflower oil, or a solid fat, e.g. hardened palm, coconut or palm kernel oil or animal oils. Citrates, citric acid and calcium lactate or glutamate may also be incorporated in the foodstuff. |
| priorityDate | 1974-09-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 34.