http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2011155935-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_01241009763a23c456961dec3a6119af |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-34 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L15-00 |
| filingDate | 2010-02-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6cb88c3f93e42656e0ace16028ec57d0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d4aa74a20c2aeb9716e4629286b7841b |
| publicationDate | 2011-08-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2011155935-A |
| titleOfInvention | Processed egg white with bubbles |
| abstract | Provided is an aerated processed egg white in which the viscous texture peculiar to thickening polysaccharides is suppressed and a meringue peculiar to the mouth melt is obtained. An aerated processed egg white containing a thickening polysaccharide, wherein the aerated processed egg white is added with an alkali metal alginate and a water-soluble calcium salt as a blending raw material and has a pH of 4-6. [Selection figure] None |
| priorityDate | 2010-02-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 67.