http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2432770-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_da4e8bc8dbde8996158e271a4b95f4f8 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C23-00 |
| filingDate | 2009-11-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2011-11-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0c963c33cab2fdb57144f9372a315d1e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d2285ffd196a281b670bf64fb2161a7e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_49536e8c63b3b149876471c47c9eb30e |
| publicationDate | 2011-11-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2432770-C2 |
| titleOfInvention | Composition for production of jellylike product |
| abstract | FIELD: food industry. n SUBSTANCE: invention is related to dairy industry. The composition includes whole milk with 2.5% fat content, skimmed milk, gelating starch, gelatine, a polyvitaminic premix, a kefir fungi starter, a direct addition bifidobacterium-containing starter, sucrose, textured soya flour at the following initial components content, kg per 1 t of the product: whole milk with 2.5% fat content-419.15-463.25, skimmed milk - 356.0-474.5, gelating starch - 30.0-31.0, gelatine -12.0-15.0, polyvitaminic premix - 0.75-0.76, sucrose - 30.0-35.0, textured soya flour - 40.0-45.0, kefir fungi starter - 45.0-52.0, direct addition bifidobacterium-containing starter - 45.0-52.0. n EFFECT: invention allows to produce a product having probiotic and prebiotic properties and enhanced organoleptic indices. n 3 tbl, 3 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2782868-C1 |
| priorityDate | 2009-11-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 24.