http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2010004827-A

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assignee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fbcb62d192fe863cdc3c9e05ac69b152
classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-16
filingDate 2008-06-27-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e2fc0f56811daa0cfdf60c9144adb1b8
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e6a8388439f1da1564c76e54ee10ae51
publicationDate 2010-01-14-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-2010004827-A
titleOfInvention Foamable green tea beverage with milk ingredients
abstract [PROBLEMS] To disperse powdered green tea powder, (2) The beverage itself is stable even when milk components are added, (3) It can be easily foamed, and (4) Foam is formed in the beverage. Provided is a foamable green tea beverage containing a milk component which can be enjoyed until it is finished drinking by holding it stably. SOLUTION: (A) Fermented cellulose composite (B) Emulsifier (C) One or more selected from the group consisting of sodium polyphosphate, tripotassium phosphate, dipotassium hydrogen phosphate and trisodium citrate are used. A dairy green tea beverage is prepared and shaken to foam. Further, the milk beverage is prepared using carboxymethyl cellulose or a salt thereof. [Selection figure] None
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priorityDate 2008-06-27-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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