http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2015107793-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K40-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K10-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K20-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K20-105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-10 |
| filingDate | 2013-08-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2016-09-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2015107793-A |
| titleOfInvention | Edible Compositions Based on Feathers and Methods of Obtaining Such Compositions |
| abstract | 1. A method of preparing an edible composition, comprising: preparing a mixture containing from about 20 to about 60% of a feather, from about 30 to about 66% of a polyol and from about 0.1 to about 3% of a feather-destroying agent; heating the mixture to a temperature of from about 120 to about 240 ° C at a pressure of from about 200 to 1000 psi (from about 1379 to about 6895 kPa) for about 2 to about 10 minutes. The method of claim 1, wherein the feather is whole feathers mechanically treated with whole feathers, partially hydrolyzed feathers, feather flour, and combinations thereof. The method of claim 1, wherein the feather is feather meal. The method of claim 1, wherein the polyol is polyethylene glycol, glycerin, and a combination thereof. The method of claim 1, wherein the polyol is glycerol. The method of claim 1, wherein the feather disrupting agent is sodium sulfite, sodium metabisulfite, potassium metabisulfite, sodium hydrosulfite, calcium hydrosulfite, potassium hydrosulfite, and a combination thereof. The method of claim 1, wherein the feather disintegrating agent is sodium sulfite. A method according to claim 1, wherein the mixture is heated to a temperature of from about 140 to about 220 ° C. A method according to claim 1, wherein the mixture is under pressure from about 300 to 900 psi (from about 2068 to about 6205 kPa). The method of claim 1, wherein the mixture is heated for about 3 to about 8 minutes. The method of claim 1, wherein the mixture also contains one or more functional ingredients. The method of claim 11, wherein the functional ingredients are proteins, fats, carbohydrates, dietary fiber, gums, and combinations thereof. The method of claim 1, wherein the mixture further comprises from about 0.01 to about 5% of one or more gums. The method of claim 13, wherein the gums are guar |
| priorityDate | 2012-08-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 26.