| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b8be6a6c990669567cc455d32b00535e |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L21-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-262
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-38
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L21-15
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-28 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-15
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-262
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08B11-12 |
| filingDate |
2003-12-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2008-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_520c7afffd62afeab8ab16f311064e27
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b58d6e509523a5fc8e84605de54b76a9 |
| publicationDate |
2008-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
RU-2322085-C2 |
| titleOfInvention |
Use of carboxymethylcellulose (cmc) in fruit-base foodstuffs |
| abstract |
FIELD: food industry. n SUBSTANCE: invention relates to using carboxymethylcellulose (CMC) in fruit-base foodstuffs. Carboxymethylcellulose forms gel at temperature 25°C after dissolving in 0.3 weight% sodium chloride solution. The final content of CMC in sodium chloride solution corresponds to 1 weight% of CMC with the polymerization degree (DP) above 4000, 1.5 weight% for CMC with the DP value 3000-4000, 2 weight% for CMC with the DP value 1500-300, and 4 weight% for CMC with the DP value less 1500. Gel represents a fluid medium with the accumulation modulus (G') exceeding the loss modulus (G'') in all frequency range 0.01-10 Hz in carrying out measurements using oscillatory rheometer device working at deformation index 0.2. Invention provides improving jellification of product, fluidity properties, consistence and stability of fruit-base foodstuffs and without syneresis. n EFFECT: valuable properties of carboxymethylcellulose. n 9 cl, 4 tbl, 4 ex |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2748802-C1 |
| priorityDate |
2002-12-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |