http://rdf.ncbi.nlm.nih.gov/pubchem/patent/PH-12019501135-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1d47ea4a98d4d599e0ff810991424307 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J1-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-011 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-003 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-0053 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J1-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-005 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60 |
| filingDate | 2019-05-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_db2fbd19f0752611b038817450f3606f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_532f8abbf8f5218023e3f51e9bcf4b0b |
| publicationDate | 2019-12-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | PH-12019501135-A1 |
| titleOfInvention | Edible oil-in-water emulsion comprising egg yolk components |
| abstract | The invention relates to a method of producing an edible oil-in-water emulsion having a pH in the range of 3.0 to 5.0 and comprising 30-78 wt. pcnt of oil, 65-20 wt. pcnt water and 0.5-6 wt. pcnt hen's egg yolk proteinaceous component by dry weight, said egg yolk proteinaceous component consisting of a combination of low-density lipoprotein (LDL), livetin, high-density lipoprotein (HDL), and phosvitin, and the method comprises the steps of: heating a liquid aqueous mixture comprising a first egg yolk plasma fraction to produce heat treated egg yolk plasma liquid; a. preparing a first pre-emulsion by combining oil, water, egg yolk granules fraction and optionally a second egg yolk plasma fraction; b. combining the heat treated egg yolk plasma liquid with the pre-emulsion to produce a second pre-emulsion; c. Adding one or more acidulants; and d. homogenizing the second pre-emulsion to obtain an oil-in-water emulsion; wherein the egg yolk proteinaceous component of the oil-in-water emulsion has the following composition: 60-75 wt. pcnt LDL; 8-14 wt. pcnt livetin; 11-18 wt. pcnt HDL; 2-5 wt. pcnt phosvitin. |
| priorityDate | 2016-12-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 45.