http://rdf.ncbi.nlm.nih.gov/pubchem/patent/PH-12021550829-A1

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filingDate 2021-04-02-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_21b8a63dc01e69682248a59f02b4a69d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f97bd9a19609f35fb01210ef2a740f9e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e472cb7e4e710fce0659746fe93e8d2b
publicationDate 2021-10-04-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber PH-12021550829-A1
titleOfInvention Non-dairy food composition and process for preparation thereof
abstract The present invention relates to a non-dairy food composition comprising particles of an emulsion gel dispersed in a crystallized lipid; wherein the emulsion gel comprises a combination of dietary fiber; plant protein, lipid and calcium; and wherein the composition is devoid of additives. The composition of the invention is free of cholesterol, low in saturated fats and methods for making them. In a particular aspect of the present invention, the non-dairy food composition is employed as an animal fat substitute to mimic the appearance and texture of adipose tissue as well as appealing mouthfeel and texture in meat-analogues.
priorityDate 2018-11-01-04:00^^<http://www.w3.org/2001/XMLSchema#date>
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Total number of triples: 48.