http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100456263-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-62 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-62 |
| filingDate | 2001-04-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2004-11-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2004-11-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100456263-B1 |
| titleOfInvention | Beverage composition forming gel phase at low temperature and preparation thereof |
| abstract | The present invention relates to a beverage composition, the gellan gum (gellan gum) 5 to 70% by weight, xantan gum 5 to 80% by weight and locust bean gum 10 to 90% by weight It is characterized in that it contains 0.05 to 2.5% of the gelling agent, and the beverage composition of the above-mentioned characteristics becomes a beverage product of a new genre having jelly property of appropriate strength at a temperature of 10 ° C. or less. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101509832-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100998366-B1 |
| priorityDate | 2001-04-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 31.