http://rdf.ncbi.nlm.nih.gov/pubchem/patent/MX-PA06011729-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6bc17f84082a951fa5cb994c540b4377 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-66 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-68 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-68 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-66 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-16 |
| filingDate | 2005-04-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dfd404497198807423a69d073488c5cb http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f5a1bdfb0094375ab758431a3bd34e9c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_55ba05cb9e0d3b30adeaa91aea067f97 |
| publicationDate | 2007-01-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | MX-PA06011729-A |
| titleOfInvention | ACID DRINK COMPOSITION AND PROCESS FOR MANUFACTURING THE SAME USING A WATER PROTEIN COMPONENT. |
| abstract | This invention is directed to an acidic beverage composition, comprising: (A) a hydrated protein stabilizing agent; (B) at least one flavoring material, comprising a fruit juice, a vegetable juice, citric acid, malic acid, tartaric acid, lactic acid, ascorbic acid, delta lactone glucono or phosphoric acid; and (c) a suspension of an aqueous protein material wherein the suspension of the aqueous protein material is prepared by a process, comprising; (1) prepare an aqueous extract of a protein-containing material, (2) adjust the pH of the aqueous extract to a value from about 4 to about 5 to precipitate the protein material, (3) separate the precipitated protein material and form a suspension of the protein material precipitated in water, (4) adjust the pH of the suspension to a value from about 4.0 to about 6.0 to form a suspension of an aqueous protein material, and optionally (5) pasteurize the suspension of the aqueous protein material; where the acidic beverage composition has a pH of from 3.0 to 4.5. Several processes for preparing an acidic beverage composition are also described. |
| priorityDate | 2004-04-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 238.