http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2435442-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_432b8542efda999c48edce9443c7eb7c |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-126 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-273 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-30 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L35-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-262 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-281 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-30 |
| filingDate | 2009-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2011-12-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_79f55ecb62158abc742a48006217b086 |
| publicationDate | 2011-12-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2435442-C2 |
| titleOfInvention | Compositions of non-sweet binding compositions and their production and application methods |
| abstract | FIELD: food industry. n SUBSTANCE: invention is related to non-sweet binding compositions, food products including such binding compositions and method for production of food products including such binding compositions. The water-based non-sweet binding composition includes soluble food fibres, protein and fat and is basically free of added high-caloric sweetener. The binding composition has first viscosity equal to approximately 500 cPs - 3000 cPs at the first temperature effective for mixing with the food product components. The binding composition has second viscosity equal to approximately 1000 cPs - 5000 cPs at the second temperature effective for binding the food product components. n EFFECT: invention enables production of improved compositions possessing viscosity, cohesion and functional properties without high calorie content and sweet taste that predominantly provide for considerable levels of protein and food fibres. n 20 cl, 4 tbl, 4 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11213044-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2730627-C1 |
| priorityDate | 2008-12-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 40.