| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_10efc646a4dd605c2f09c493718f5b81 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 |
| filingDate |
2007-12-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2009-05-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9455bc88801dcb7c23daeddf8b5df169
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_eb862cd3c57920ecc284bd1c1e55f353
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4065de949a21b46f67ace25920c95be4
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e51d7bb78bb0cedffca961af2144b179 |
| publicationDate |
2009-05-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
RU-2356233-C1 |
| titleOfInvention |
Protein-fat emulsion based on red palm oil |
| abstract |
FIELD: food products. n SUBSTANCE: invention is designed to obtain protein-fat emulsion to be used in production of infant meat products. The protein-fat emulsion contains: Carotino red palm oil 23.1-45.6 wt %, potable water 42.8-57.7 wt %, and pea flour or pea isolate 8.8-19.2 wt %. n EFFECT: stable protein-fat emulsions that can be used as vitamin additive to cooked sausages. n 2 tbl, 4 ex |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2010139291-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2010139292-A1 |
| priorityDate |
2007-12-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |