http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2240018-C2

Outgoing Links

Predicate Object
classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J1-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A22C11-00
filingDate 2002-12-02-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 2004-11-20-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_217a8f8614b7396f553be09a5e3c1de1
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2bdaa7733c58a503e54a5e8a5851c5ac
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f01d875a3e5a942b7fa907aa7796742d
publicationDate 2004-11-20-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber RU-2240018-C2
titleOfInvention Method for producing protein-lipid emulsion
abstract FIELD: food and meat industry. n SUBSTANCE: invention relates to producing protein-lipid emulsion (PLE) and meat foodstuffs with its using. Method for producing PLE involves using isolated soybean proteins, vegetable oil, animal protein component and liquid component. As a liquid component method involves using potassium iodide solution, pH 6.7-7.0, for providing with iodine content in the ready PLE 90-120 mcg/100 g of product. The prepared PLE is kept at temperature 0-4 o C for 22-24 h for providing the iodine binding process. Sodium caseinate in the amount 4-6% or dry defatted milk in the amount 10-12%, or crude milled pig hide in the amount 14-16% is used the animal protein component. Method provides enrichment meat products with iodine due to using protein-lipid emulsions in it with high content of iodine. n EFFECT: improved producing method. n 4 cl, 1 dwg, 5 ex
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2460311-C1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2776008-C1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2645908-C1
priorityDate 2002-12-02-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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Total number of triples: 27.