http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2585856-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b83a613e952282ac3018e4c4ab2bce0b |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L9-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L9-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-0053 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-003 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-52 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-0053 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L9-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L9-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-003 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L9-20 |
| filingDate | 2012-02-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-06-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_97f5483da990cdf9bc36c55d6187ee3a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cbccd0def6553eefdbc7933a9aaf3605 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ec01dcbf257ead733b1b20ff8fed6a96 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0010f06d0cb09c968a88bcffe40b9b3e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_403e010517ac5c0e4031db66956ae95d |
| publicationDate | 2016-06-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2585856-C2 |
| titleOfInvention | Emulsion beaten at room temperature |
| abstract | FIELD: oil and fat industry. n SUBSTANCE: invention relates to fat and oil industry. Method of stabilising an edible or whipped ultrahigh-temperature treated oil-in-water emulsion, which includes a step of mixing vegetable fat with an aqueous phase, where said vegetable fat contains more than 20 wt% trilaurin of total amount of triglycerides in said fat, as well as steps of adding sucrose ester and polysorbate. Edible ultrahigh temperature treated oil-in-water emulsion, containing 20-30 wt% vegetable fat, where said vegetable fat contains more than 20 wt% trilaurin of total amount of triglycerides in said vegetable fat, wherein said edible emulsion additionally includes sucrose ester and polysorbate. Method for production of emulsion, including following steps: forming oil phase containing 20-30 wt% of vegetable fat, where said vegetable fat contains more than 20 wt% trilaurin and 0.01-2 wt% of sucrose ester, where said sucrose ester preferably includes more than 70 wt% of sucrose monostearate, separately forming aqueous phase containing polysorbate, more preferably polysorbate 60 and/or 80, even more preferably polysorbate 60, heating each phase preferably to about 60-75 °C, mixing both phases and homogenisation, processing with ultrahigh temperature preferably for 2-4 seconds at 135-150 °C, cooling emulsion. n EFFECT: invention allows to produce a product which can be whipped not only at low temperature, but also at temperature from 10 to 25 °C, which makes it easier to process and produce vegetable cream. n 20 cl, 2 dwg, 8 tbl, 3 ex |
| priorityDate | 2011-02-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 62.