http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2423056-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5db49cbb63f25be804879894cef6b6a4 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60 |
| filingDate | 2009-06-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2011-07-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4a586eb24797795bd48152ebc04907e7 |
| publicationDate | 2011-07-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2423056-C2 |
| titleOfInvention | Calcium-containing emulsion food product |
| abstract | FIELD: food industry. ^ SUBSTANCE: invention refers to fat-and-oil sector of food industry. The emulsion food product contains the following initial components, wt %: refined deodorised vegetable oil - 5.00-80.00, a sweetener - 0.4-3.0, culinary salt - 0.8-1.5, 80% acetic acid - 0.2-0.3, quilt egg - 0.01-8.0, quilt egg shell powder - 0.005-0.15, lemon acid - 0.01 -0.3 and water - balance. ^ EFFECT: invention allows to increase food and biological value of the product through enrichment with calcium. ^ 15 cl, 5 ex |
| priorityDate | 2009-06-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 67.