http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2251890-C2
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-10 |
| filingDate | 2004-04-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2005-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9e76e42e045b56f2f65e223d01e179a0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1786d683cbcb9d1b5f95fff8e94d5ff4 |
| publicationDate | 2005-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2251890-C2 |
| titleOfInvention | Emulsifier for fat-in-water food emulsions |
| abstract | FIELD: food-processing industry. n SUBSTANCE: emulsifier is 0.4-2%-aqueous solution of protein-leucosin separated from wheat germ flour. Emulsifier is characterized by amino acid composition, % by total of nitrogen: lysine 0.60-0.64; histidine 0.29-0.33; arginine 0.39-0.41; aspartic acid 0.77-0.81; threonine 0.36-0.40; serine 0.33-0.37; glutamic acid 1.57-1.61; proline 0.46-0.50; glycine 0.52-0.56; alanine 0.56-0.60; cystine 0.10-0.12; valine 0.47-0.49; methionine 0.16-0.18; isoleucine 0.30-0.33; leucine 0.57-0.60; thyrosine 0.25-0.28; phenylalanine 0.33-0.36; tryptophan 0.18-0.21. Emulsifier may be produced on the base of vegetable oils. n EFFECT: improved quality of emulsifier due to reduced bacterial seediness and increased emulsifying capacity. n 2 cl, 4 tbl, 4 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2524246-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2512155-C1 |
| priorityDate | 2004-04-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 55.