| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_326ebdf6404404ecbd6995d5f16d1e23 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-5118
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-082
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C20-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-219
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-08 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-219 |
| filingDate |
2016-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ce332748618ca8e4ce61a4fd76ccb76f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2e79d22b96d7e4706b51defa107e02e0
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a7e27ac0b0b92f67d1ecd60946dc1c6d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_51dd5dc12ce999daec8cd07f89d8b36e |
| publicationDate |
2018-08-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
MX-2018008042-A |
| titleOfInvention |
CHEESE RECIPE PRODUCT PROCESSED WITH IMPROVED FUSION AND FIRMING AND MANUFACTURING METHOD. |
| abstract |
In one form, a processed cheese recipe product composition with improved melt and improved firmness as well as a manufacturing method thereof is provided. The processed cheese recipe product composition includes vegetable oil, corn derived starches and potato derived starches. The processed cheese recipe product can have a mechanical firmness in a range of about 6.5 to about 12 kg and provide a fusion in the range of 25.4 mm to 38.1 mm (1 "to 1-1 / 2") measured in a Cheese disc 22,225 mm (0.875 ") in diameter and 6.35 mm (0.25") thick in a double boiler containing water and heated at medium heat for 4 minutes. Preferably, the corn-derived starch comprises at least one hydroxylated starch phosphate and n-OSA substituted starch and the potato-derived starch comprises oxidized potato starch. |
| priorityDate |
2015-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |