http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2511238-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_bc9f090110fafa43cf66b55d8c82c1e0 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11B7-0083 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11C3-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11C3-003 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11B7-0025 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-38 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11B3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00 |
| filingDate | 2009-10-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-04-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_da09da6def9f1058daa5c8e11e3eabfe http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d7625ecb8e0550ec0fa9947c04559d41 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b2a4779d72a902cf052c620e129c883d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_27375130ff3596bb9ea7930bd7bdf231 |
| publicationDate | 2014-04-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2511238-C2 |
| titleOfInvention | Method for production of solid butter |
| abstract | FIELD: food industry. n SUBSTANCE: invention refers to fat-and-oil industry. The method includes production of a fat solution by way of dissolving a fat-based material in a solvent. Then one proceeds with crystallisation and removal of the high melting-point fraction by way of the fat solution maintenance at a temperature of 10 - 25°C. The high melting-point fraction has a melting temperature equal to 26 - 40°C. Then one proceeds with crystallisation and collection of the medium melting-point fraction by way of the remaining fat solution maintenance at a temperature of 0 - 15°C. The medium melting-point fraction has a melting temperature equal to 15 - 26°C. This results in production of solid butter containing at least 85 wt % of 1,3-distearoyl-2-oleoylglycerin (SOS triacylglycerides). n EFFECT: invention allows to reduce fat treatment time with production of SOS solid butter and to enhance organoleptic characteristics of confectionary products produced using the proposed SOS solid butter. n 7 cl, 5 dwg, 3 tbl, 3 ex |
| priorityDate | 2009-09-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 81.