http://rdf.ncbi.nlm.nih.gov/pubchem/patent/HU-199256-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e23c91d1d7ec579bf89e26f23d64c2d3 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-00 |
| filingDate | 1987-11-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e2cfec20bd076c94963c7383b39acd94 |
| publicationDate | 1990-02-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | HU-199256-B |
| titleOfInvention | Method for producing ice-cream powder of loose structure |
| abstract | The present invention relates to the manufacture of loose loaf powder and milk fruit ice powder having the use of sugar, milk powder, fruit powder, flavoring agents, ascorbic acid and / or citric acid, as well as coloring and emulsifying stabilizers, in which the individual components are mixed and homogenized in any order. It is characterized in that the total water content of the mixture of the listed components is adjusted to a maximum of 2.5 L%, preferably below 1% by weight, and after the components are homogenized, the mixture is dispersed for 3-10 minutes, preferably 3-5 minutes. MII 1QQ9RR Δ 4 description Extension: 4 pages, without figure -1- |
| priorityDate | 1987-11-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 56.