http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2642176-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e01290e9d1b84b4ddf45d01f66c58d8c |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L21-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-10 |
| filingDate | 2016-11-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-01-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e892fad0d816cf84f9ed2005f34d522c |
| publicationDate | 2018-01-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2642176-C1 |
| titleOfInvention | Method of obtaining fruit jelly with higher content of magnesium |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to confectionary industry. Method for producing fruit jelly with the nanostructured magnesium carbonate is proposed, in which 100 g of sugar are dissolved in 200 g of water and the mixture is boiled for 10 minutes, then 2 g of agar-agar are added and cooked for another 5 minutes, 50 g of cherry puree is poured and the mixture is brought to the boiling point, then cooled to 60°C, 400 mg of nanostructured magnesium carbonate are added in sodium alginate, or in konjac gum, or in carrageenan and poured into molds. n EFFECT: invention allows to obtain the finished high-quality product containing the nanostructured magnesium carbonate. n 1 cl, 1 tbl, 3 ex |
| priorityDate | 2016-11-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 34.