http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2008128462-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C2240-20 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1524 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-40 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00 |
| filingDate | 2006-11-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2010-01-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2008128462-A |
| titleOfInvention | SELF-FOAMING LIQUID CULINARY ADDITIVES AND METHODS |
| abstract | 1. Self-foaming liquid culinary supplement that excludes the presence of cream-forming components and contains! a first liquid component comprising an edible acid component; and a second liquid component comprising an edible carbonate salt, a bicarbonate salt, or a combination thereof; ! the first and second liquids are storage stable and are so functionally connected that when combining the first and second liquids, carbon dioxide is released, which helps to ensure foam so that when the components of the liquid cooking additive are combined, the cooking additive melts or is distributed in the food product for less time about 20 s and imparted a foamed texture to the food product. ! 2. The cooking aid according to claim 1, wherein the first and second liquids are storage stable and are physically separated from each other during storage. ! 3. The culinary supplement according to claim 1 or 2, in which at least one of the first or second liquid contains, in addition, a protein solution or a polysaccharide solution, or both. ! 4. The culinary supplement according to claim 3, in which the protein solution contains milk powder, whey protein isolate, sweet whey powder, acid whey powder, calcium caseinate or a combination thereof, and the polysaccharide solution contains maltodextrin. ! 5. The culinary supplement according to claim 4, in which each of the first and second liquids has a total solids content of from 0.001 to about 50%. ! 6. The culinary supplement according to claim 5, in which the first liquid contains a solution of maltodextrin with a total solids content of from about 1 to 40%. ! 7. The culinary supplement according to claim 4, in which the second liquid contains an aqueous solution of dry skim |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2692990-C2 |
| priorityDate | 2005-12-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 79.