http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RO-130656-A2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_370486c6595ab4439e63dcce0e918a78 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C21-04 |
| filingDate | 2014-05-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c54a9c326bcb0f3153099f1404ce8f52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c8f07676b89e3b13af1b33595b78c72c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ab09fbc5dec4a7ea09fdf5960a6ac419 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9c654ec7f1163ce2ddd5318374af861e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4eaf61efc310383c896f0f81db4d9c02 |
| publicationDate | 2015-11-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RO-130656-A2 |
| titleOfInvention | PREBIOTIC FOOD PREPARATION, BASED ON INTEGRAL DERCES AND PROCESSING PROCESS |
| abstract | The invention relates to a prebiotic food product, and to a process for the preparation thereof. The product according to the invention contains 80 ... 90% of filtered, clarified and pasteurized sweet whey, 3 ... 8% fructose, 0.5 ... 2% inulin, 0.05 ... 0.2% xanthan 0.33 ... 2.5% natural flavors. According to the invention, the process consists in mixing xanthan with fructose and soluble fiber, and hydrating the mixture with 520 ... 570 ml of whole sweet whey, heating at a temperature of 40 ... 50 ° C for 20 ... 30 minutes, after which 1 to 20 grams of natural flavors are added, resulting in a product which is heated for one hour at 70-75 ° C for sterilization and then quenched to a temperature of 20 ... 40 ° C, and aseptically packed. |
| priorityDate | 2014-05-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 107.