http://rdf.ncbi.nlm.nih.gov/pubchem/patent/MX-PA04003296-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b8be6a6c990669567cc455d32b00535e |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-65 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-426 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-422 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 2004-04-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d46351234e516e932ca1bdb62f84408b |
| publicationDate | 2004-07-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | MX-PA04003296-A |
| titleOfInvention | USE OF CMC IN PROCESSED MEAT PRODUCTS. |
| abstract | The invention relates to the use of a carboxymethyl cellulose (CMC) in processed meat products, such as liverwurst (liver sausages), wienerwurst (Vienna sausage), bratwurst (roasted sausage), hamburgers and hams, where CMC is characterized in that form a gel at 25? C after dissolution with high shear stress in an aqueous solution of sodium chloride at 0.3% by weight, the final content of the CMC in the aqueous solution of sodium chloride is 1% by weight for a CMC having a degree of polymerization (DP) of? 4,000, of 1.5% of weight for a CMC that has a DP of? 3,000-4,000, and of 2% by weight for a CMC that has a DP of 1,500-3,000, and of 4% in weight for a CMC that has a DP of? 1,500, the gel is a fluid that has a storage module (G ??) that exceeds the loss module (G ????) over the entire frequency region of 0.01- 10Hz when measured in an oscillatory reometer that operates at a voltage of 0.2; preferably, the processed meat product comprises beef, pork or chicken; CMC can also be used in combination with hydrocolloids such as carrageenan, collagenous protein, konjac or starch. |
| priorityDate | 2001-10-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID448670727 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID5234 |
Total number of triples: 25.