http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2013154773-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-32 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-37 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-10 |
| filingDate | 2012-05-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2015-06-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2013154773-A |
| titleOfInvention | FREEZED DAIRY PRODUCT |
| abstract | 1. The use of a milk composition comprising milk stored at a temperature of from 0.5 to 10 ° C, to obtain a frozen composition by freezing at a temperature of from -25 ° C to -0.5 ° C, where the composition contains gas inclusions, and - the composition has an overrun of from 25 to 150%, preferably from 25 to 50%, or from 50 to 150%, or from 75 to 125%. 2. The use of claim 1, wherein the composition is a fermented or non-fermented dairy composition. The use according to claim 1, wherein the composition comprises: a) milk, b) cream, c) polyol, d) emulsifier, e) optionally a gelling agent and / or thickener, and f) optionally a flavoring agent. The use of claim 3, wherein the polyol is xylitol. 5. The use of claim 3, wherein the emulsifier is an ester of glycerol and fatty acids. The use according to claim 3, wherein the emulsifier is an ester of lactic acid and mono- and diglycerides of fatty acids. The use according to claim 3, where the composition includes a gelling agent and / or a thickener, which is gelatin and / or xanthan. The use according to claim 3, where the composition contains a flavoring agent, including sugar. The use according to any one of claims 3 to 8, where the composition comprises: - from 2 to 12 wt.%, Preferably from 2 to 4%; or from 4 to 12%, or from 5 to 10% of the polyol c), from 0.1 to 3 wt.%, preferably from 0.25 to 1.5% of the emulsifier d), if from 0.1 to 3 wt.%, Preferably from 0.25 to 1.5% gelling agent and / or thickener e), and where the composition includes: - dry matter in an amount equal to from 25 to 67 wt.%, And fat, the content of which equal to from more than 0 to 20 wt.%, preferably from more than 0 to 3% or from 3 to 20% .10. The use according to any one of claims 3 to 8, where the composition includes: - from 20 to 70 wt.% Milk a), - about |
| priorityDate | 2011-05-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 24.