| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_860014d37ad2404b7e68587a97ea00bf |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C2240-20 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1524
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-40 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-40 |
| filingDate |
2006-11-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2011-07-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c2f91878af86d19fa27e440502eb003b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c14e7239c8f9594ac2480ab0b726bad9
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3b7914ee4343e3ac10e526bde4b22a6a |
| publicationDate |
2011-07-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
RU-2423872-C2 |
| titleOfInvention |
Self-foaming liquid culinary additives and methods |
| abstract |
FIELD: food industry. n SUBSTANCE: invention relates to self-foaming liquid culinary additives similar to natural ones and methods for their production and usage. A liquid self-foaming culinary additive (other then a whitener) includes the first liquid component including an edible acid component and the second liquid component containing a food salt. The liquids are stable during storage and are functionally connected so that the first and the second liquids mixing results in emission of carbon dioxide to ensure foam formation so that the culinary additive, after the liquid culinary additive mixing with a food product, melts or become distributed within the food product bulk during approximately 30 seconds to impart a foamed texture to the food product. n EFFECT: invention allows to impart a foamed texture to food products. n 33 cl, 2 dwg, 4 ex |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2706478-C1 |
| priorityDate |
2005-12-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |