http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2284698-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6aa7e034924fd1b3322c1d571e0fac2e |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00 |
| filingDate | 2005-12-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2006-10-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e48dbe85c1cdaa54d1f78a88122425e5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5f9479e198a0a3eacff8d178109dcb72 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0bc09e2eb10c9a21d7c5cc2f8ae85aea http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d03f5d4b83a671aa09044fefe7a47364 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ffd31cc336c177718b8922484f0f9e8c |
| publicationDate | 2006-10-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2284698-C1 |
| titleOfInvention | Vegetable-fat spread |
| abstract | FIELD: fat-and-oil industry, may be used for creating novel group of emulsion fat products adapted for utilization in culinary, public catering and confectionery industry, in particular, preparing of aerated masses. n SUBSTANCE: vegetable-fat spread composition contains fat phase in an amount of 60-70 wt% consisting of natural, fractionated and hydrogenised vegetable oils, dry fat-free milk, food additives, aromatizers, and vitamins. Fat phase is combination of hydrogenised soya oil having melting temperature of 31 C, hydrogenised soya oil having melting temperature of 37 C, fractionated palm oil having melting temperature of 36-37 C, and coconut oil having melting temperature of 28 C. Food additives are preservative and stabilized system including emulsifier, starch modified with octenylsuccinic acid, and fructooligosaccharide instant, aromatizer is identical to natural aromatizer, and vitamin is beta-carotene. It additionally contains water. All the components are used in predetermined ratio. n EFFECT: high quality of product having needed physicochemical and organoleptical properties, increased nutritive value, and reduced level of cholesterol of saturated fatty acids with average chain length. n 3 cl, 3 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2538813-C2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2518111-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2708552-C1 |
| priorityDate | 2005-12-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 34.