http://rdf.ncbi.nlm.nih.gov/pubchem/patent/NZ-504464-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4de36eaaa471d491a1c3f2ae25eaef97 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-0765 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-0912 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-076 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C23-00 |
| filingDate | 1998-11-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_135db4507280546df9a132a09cc10c25 |
| publicationDate | 2001-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | NZ-504464-A |
| titleOfInvention | Food composition for making frozen cheesecakes made from expanded fromage frais to increase its creaminess and finer texture |
| abstract | A food composition based on fromage frais, which is creamy and has a smooth texture, characterised in that it contains: (a) A heated and homogenised mixture of 5-15% milk or milk derivative, 0.2-1.5% emulsifier, 20-40% milk cream, containing 25-45% fat, 0.2-1.5% thickener, (b) From 10-50% fromage frais, added to the above mixture at a temperature below 60oC, and in that it is overrun to a degree of 150 to 300%. The food composition is characterised in that it has a density of 265 to 440 g/L. The composition is suitable for the preparation of frozen cheesecakes. |
| priorityDate | 1997-11-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 19.