http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2011507527-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-35 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-17 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-65 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 |
| filingDate | 2008-12-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2011-03-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2011507527-A |
| titleOfInvention | Chilled nutrition emulsion |
| abstract | A nutritional emulsion comprising fat, protein, and carbohydrate is disclosed. The emulsion comprises a V-complex or aqueous phase comprising a food grade surfactant complexed with polydextrose having an average degree of polymerization of at least about 10, and the nutritional emulsion has a first viscosity of less than about 300 cps at 20 ° C., and Having a second viscosity at a temperature between 0 ° C. and 8 ° C. at least about 50 cps above the first viscosity. A method of making this nutritional emulsion is also disclosed. This nutritional emulsion develops a surprisingly rich and creamy texture when chilled before use. |
| priorityDate | 2007-12-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 63.