http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2009117188-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-219 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-46 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-0053 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00 |
| filingDate | 2007-10-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2010-11-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2009117188-A |
| titleOfInvention | STABLE NON-PROTEIN DRINKABLE FOOD |
| abstract | 1. A whipped oil-in-water food product that is substantially protein free, including fat, water, sugar, emulsifiers and a starch component in an amount of 0.1 to 4% and comprising stenyl octenyl succinate anhydride (NOSA ) and hydrophilic starch; moreover, NOSA starch and hydrophilic starch are present in a ratio of 1: 2 to 2: 1, and the product can be stored frozen for at least one year. ! 2. Whipped food product according to claim 1, in which the ratio of NOSA starch and hydrophilic starch is 1: 1.5. ! 3. The whipped food product according to claim 1, in which the pH of the product is from 2.5 to 8.! 4. Whipped food product according to claim 3, in which the pH of the product is from 3 to 4.6. ! 5. The whipped food product according to claim 1, further comprising pieces of fruit or fruit juices. ! 6. The whipped food product according to claim 5, in which pieces of fruit or fruit juices comprise up to 25 wt.%, And the pH is from 3 to 4.6. ! 7. The whipped food product according to claim 1, further comprising one or more acidifiers. ! 8. Whipped food product according to claim 1, in which the total solids content is from 55 to 75 wt.%. ! 9. Whipped food product according to claim 1, in which the total solids content is from 35 to 54 wt.%. ! 10. The whipped food product of claim 8, in which the water activity is from 0.8 to 0.9. ! 11. The whipped food product according to claim 9, in which the water activity is from 0.91 to 0.98. ! 12. Beatable food product according to claim 1, in which the viscosity of the product is from 400 to 1000 centipoise. ! 13. Whipped confectionery product obtained from a whipped food product according to claim 1. ! 14. Whipped confectionery product according to item 13 with overrun from 15 |
| priorityDate | 2006-10-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419512635 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID962 |
Total number of triples: 24.