http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101136761-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
| filingDate | 2004-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2012-04-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2012-04-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101136761-B1 |
| titleOfInvention | How to make white soup |
| abstract | An object of the present invention is to provide a method for producing white soup with high emulsification stability and a method for emulsifying stabilization of white soup. In the method for producing a white soup containing a step of adding, mixing and emulsifying fat or oil to an aqueous phase obtained by separating the oil phase from the meat extract, the isoelectric point of at least 30% by weight of the protein contained in the aqueous phase is higher than the pH of the white soup. By making it low, it can provide the white soup which improved the emulsion stability.n n n White soup, oil painting stability |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101429568-B1 |
| priorityDate | 2003-12-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 59.