http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2561532-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0c37a5f75fdbd8a1c1f44e0f1a2e9c29 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-82 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G4-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-155 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G4-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G4-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P10-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G4-062 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-72 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L35-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G4-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 |
| filingDate | 2011-04-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-08-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5ac62aeb82c408cbce35186ecc2676c1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_75209412e145a603a9b1c6717cbf5c29 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_af06b7e8c3f6264b55c994d8cf9301e9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c8bd4ce4dc9e9d536fadb52887a1e39f |
| publicationDate | 2015-08-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2561532-C2 |
| titleOfInvention | Food compounds with slow isolation |
| abstract | FIELD: food industry. n SUBSTANCE: present invention relates to food composition for slow isolation of water-soluble active ingredients. The food compound contains the water-soluble core containing at least one active ingredient and an outer coating completely coating the core. The outer coating contains less than 3% of water. The outer coating is obtained by way of water dispersion evaporation. The water dispersion includes at least one vinyl polymer and at least one protective colloid. The protective colloid is chosen of cellulose, modified cellulose, polyvinyl alcohol, poly-urethanes, starches, modified starches, maltodextrines, polysaccharides, pectins, acryl polymers and their mixtures. The said dispersion and the outer coating are free from emulsifiers. Additionally, one proposes a food composition containing the said compound. n EFFECT: invention allows to obtain food compounds for slow isolation of water-soluble active ingredients without the necessity of ion surfactants and organic solvents usage and without adhesiveness occurrence during the process of the product manufacture and storage. n 18 cl, 3 dwg, 8 tbl, 4 ex |
| priorityDate | 2010-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 72.