http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2590717-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_860014d37ad2404b7e68587a97ea00bf |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-27 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-256 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-269 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-269 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-256 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 |
| filingDate | 2012-05-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-07-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_de5b92198f422fb240e6aba3d4547c7f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_da058c170df10198e98220468cec53ac |
| publicationDate | 2016-07-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2590717-C2 |
| titleOfInvention | Gel composition |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to food industry, namely, to a composition in the shape of gel for preparation of a food product. Composition contains, % of total weight of the composition: water - 30-70; flavors - 1-40; salt - 10-25; gelling agents - 0.15 -12. Gelling agents contain at least agar and xanthan. Invention relates to a composition in the shape of a gel for preparation of a food product, which melts when heated to a temperature above 90 °C and dissolves at addition of boiling water in less than 5 minutes. For production of the specified composition there are added gelling agents containing, at least, agar and xanthan, to water and stirred. Substance is heated to a temperature of at least 75 °C, preferably, to at least 80 °C. Salts and flavors are added and stirred. Substance is heated at a temperature of at least 75 °C, preferably, at minimum 80 °C during the time sufficient for the mixture pasteurisation. Mixture is cooled to room temperature for formation of gel. Invention relates to use of the composition in the shape of a gel for food product preparation. Gel structure of the composition is elastic, not too rigid and has a specific strength. n EFFECT: gel is stable during storage of the product from several weeks to several months, as well as during transportation; it has low tendency for synaeresis and is resistant to high salt levels. n 14 cl, 4 ex |
| priorityDate | 2011-07-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 49.