http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2437551-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_860014d37ad2404b7e68587a97ea00bf |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-44 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-003 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-0053 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-325 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-40 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-256 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-32 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-20 |
| filingDate | 2006-08-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2011-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c3b37a02efd4297fe457b1e1ec5c6dca http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4b35abc7796d5a6bc3cc4fee2393b87e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dc47fde89dfcac671bc82aa8cdea0af7 |
| publicationDate | 2011-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2437551-C2 |
| titleOfInvention | Confectionary product with low fats content |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to confectionary products with low and very low fats content and to a method for the said products production. The low-fat or defatted confectionary product contains 0-15% of a fat phase, 15-50% of a water phase, positively charged particles coated with the first structure-forming agent and negatively charged particles coated with the second structure-forming agent. The confectionary product is a combined suspension and an electrostatically stable structure of charged particles. The method involves: a) preparation of the first water dispersion with the first structure-forming agent and the second water dispersion with the second structure-forming agent, b) dissolution of sugars or other water-soluble substances in the first and the second dispersions, c) mixing the first dispersion combined with particles to generate the first suspension and mixing the second dispersion combined with particles to generate the second suspension, d) pH regulation of the first suspension and the second suspension using a food base or a dispersion acid to a value whereat the first structure-forming agent in the first suspension and the second structure-forming agent in the second suspension bear opposite charges, e) mixing the first and the second suspension. n EFFECT: invention allows to impart to the low-fat product an intensive cocoa aroma and a complex mouth feel typical of traditional chocolate products consistence. n 12 cl, 1 dwg, 3 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2600691-C1 |
| priorityDate | 2005-08-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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