http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2572740-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/A23G9-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-115 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-197 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-107 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-32 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-104 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate | 2011-12-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-01-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5fee83287460cb4a7927c54b56a7e2bb http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c1195352d7fe443761f8cbba190758b7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f6a87e4f2d2b6190b2391193e4dc11d8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b38c9d6c839cd61871010644b49ca50e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7233e030ee312fe8a92a14f2aa60d1a2 |
| publicationDate | 2016-01-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2572740-C2 |
| titleOfInvention | Frozen confectionary products containing hydrolysed whole grains |
| abstract | FIELD: food industry. n SUBSTANCE: proposed frozen confectionary product contains 0 - 20 wt % of fat, up to 25 wt % of defatted dry milk residue, 5 - 35% of a sweetener and up to 3% of a stabiliser and/or emulsifier. The said frozen confectionary product additionally contains a composition of hydrolysed whole grains, α-amylase or its fragment and protease or its fragment in an amount of 0.001-5 wt % of the total content of the whole grains. At that, α-amylase or its fragment and protease or its fragment (while in the active condition) have no hydrolytic activity with regard to food fibres. Additionally, one proposes the combined frozen confectionary product, a method for the frozen confectionary product preparation and usage of a composition of hydrolysed whole grains for the improvement of the frozen confectionary product resistance to heat shock. n EFFECT: invention allows obtaining a frozen confectionary product with a large content of whole grains and food fibres combined with the low consumption of calories and the said product resistance to heat shock. n 14 cl, 5 dwg, 9 tbl, 7 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2797289-C1 |
| priorityDate | 2010-12-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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