| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fc560dab0a46aae2343b1534d63a3198 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-053
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1315
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-055
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C15-145
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-051
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L9-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-02 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-055
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L9-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-05
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C15-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13 |
| filingDate |
1990-04-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate |
1991-11-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
NL-9001001-A |
| titleOfInvention |
METHOD FOR PREPARING AN OIL-IN-WATER EMULSION |
| abstract |
Fat emulsions are prepd. by emulsifying an oil or fat in an aq. phase contg. 0.1-3 wt.% mainly undenatured whey protein. The Ca content of the protein is 0.2-3 wt.% and the total mineral content w.r.t. protein is not over 15 wt.%. Pref. whey protein is at 0.7-2.0 wt.%. Ca content is 0.2-2 wt.%. Total minerals are not more than 6 wt.%. Milk fat with strongly reduced cholesterol level is used. It is obtd. from fractionated milk fat (20-28 deg.C fraction). Dairy prods. are made by mixing the fat emulsion with milk (opt. semi-skimmed) and treating conventionally, esp. to produce cheese, yoghurt or custard. |
| priorityDate |
1990-04-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |