http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019103466-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_527d41cad118be2c39e19a33eab54468 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L15-00 |
| filingDate | 2017-12-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a22f6f29338844b86dc1358da538c0eb http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fd5f0d45389a5df0ec61ce6e84b1e473 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9dcb912266664cfb253b2caabf527e77 |
| publicationDate | 2019-06-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2019103466-A |
| titleOfInvention | Egg white composition, egg white coagulant, shape retention agent and combination |
| abstract | An object of the present invention is to provide a technique for obtaining an egg white coagulum excellent in shape retention from an egg white composition containing egg white diluted with water. The present invention relates to an egg white composition comprising egg white, pregelatinized starch, β-starch and water, wherein the content of protein relative to the total weight of the egg white composition is less than 12% by mass, and the egg white composition. The present invention relates to an egg white coagulum obtained by coagulating a composition. The present invention also relates to a shape retaining agent for frozen egg white coagulum and a combination of pregelatinized starch and beta starch. 【Selection chart】 None |
| priorityDate | 2017-12-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 101.