http://rdf.ncbi.nlm.nih.gov/pubchem/patent/NZ-577808-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c859d8967a14b883f687ee499f5dc474 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-327 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-32 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07C69-587 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07C69-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07C69-533 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07C69-28 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-32 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07C69-003 |
| filingDate | 2006-11-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b9fbfa9b7edb047388cc217bea90eb2c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_37f4a2dc303895feb27e807a220b902d |
| publicationDate | 2011-08-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | NZ-577808-A |
| titleOfInvention | Frozen food products, emulsifying systems, and related methods |
| abstract | Disclosed is an emulsifying system comprising a 2-propylene glycol monoester of a fatty acid (2-PGME) and a 1-propylene glycol monoester (1-PGME), wherein the emulsifying system comprises 2-PGME in an amount in the range of 40-70% by weight, and 1-PGME in an amount in the range of 25-60% by weight. Further disclosed is a method of preparing a frozen food product (such as ice cream, low fat ice cream, ice milk, sherbet, sorbet, frozen fruit juice, frozen yoghurt, frozen water ice, aerated frozen bars, frozen dessert, frozen aerated cream, unwhipped dairy cream, imitation creams) comprising the step of a) mixing a food intermediate with an emulsifying system as defined above, thus obtaining the mixture, b) optionally, heating the mixture or the food intermediate to a temperature sufficient for the emulsifying system to soften or melt, and c) freezing the resulting mixture. |
| priorityDate | 2006-11-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 71.