http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100905446-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-122 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-269 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60 |
| filingDate | 2007-07-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2009-07-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2009-07-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100905446-B1 |
| titleOfInvention | Non-allergic mayonnaise containing no egg ingredients and preparation method |
| abstract | The present invention relates to a mayonnaise and a method of manufacturing the same that can be edible by adult patients or allergic patients because there is no allergic component. Mayonnaise contains 1-2% sugar, 1-2% salt, vinegar 3-16%, xanthan gum 0.1-0.5%, garlic powder 0.1-0.3%, cooking oil 65-75%, polyglycerin fatty acid based on the weight of the final product 0.3-1% ester, 0.0007-0.007% beta carotene and the remainder of the water. The present invention also relates to the method for producing mayonnaise described above. According to the present invention does not include the egg that causes allergies in the ingredients of mayonnaise, there is an effect that can be edible for adults or allergic patients with confidence. |
| priorityDate | 2007-07-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 57.