Predicate |
Object |
classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1542 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-231 |
classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-154 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-231 |
filingDate |
2004-08-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationDate |
2007-02-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
JP-2007502611-A |
titleOfInvention |
Process for preparing foods using depolymerized pectin as a stabilizer |
abstract |
There is a need to provide alternative stabilizers that can be added during fermentation protein product production prior to fermentation and preferably prior to initial pasteurization. The present invention provides a process for producing a food product. The process includes (i) contacting the food ingredient with a stabilizer to provide a food intermediate; and (ii) fermenting the food intermediate, wherein the stabilizer is Depolymerized pectin is included, and the food ingredient includes protein. |
isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106793792-B http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-WO2016068276-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2016068276-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019526254-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106793792-A |
priorityDate |
2003-08-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |