http://rdf.ncbi.nlm.nih.gov/pubchem/patent/SE-7612570-L
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9ee6d092e0588dcff4e2f7152ef1e6ce |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y10S426-805 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K10-24 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K10-24 |
| filingDate | 1976-11-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_94c6b3f66f8c9594ee5729bbef96d7de |
| publicationDate | 1977-06-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | SE-7612570-L |
| titleOfInvention | WAY TO TRANSFER BLOOD INTO SOLID FORM |
| abstract | 1515790 Blood product for animal foods QUAKER OATS CO 13 Oct 1976 [8 Dec 1975] 42580/76 Heading A2B Solidified blood chunks for addition to moist pet foods comprise fresh, frozen, citrated or nitrated blood, e.g. beef blood, and up to 3% of at least one gum, e.g. xanthan gum, locust bean gum, agar agar, sodium carboxymethylcellulose, carrageenan, guar gum, alginate. The amount of said blood may be 45-99.4%. Other foods and additives may be present; suitable materials are listed and examples disclose the incorporation of animal fat, vegetable oil, egg powder, torula yeast, soy flour, wheat gluten, flounder, cheese, onion soup, onion oleoresin, beef and pork lungs and intestines, pre-gelatinised corn flour, pre-gelatinised tapioca, alpha-cellulose, phosphate, starch and various additives. Xanthan gum is used with calcium citrate. The product is made by heating the ingredients at 150-200‹F for 20-60 minutes and forming the coagulated product into chunks of volume up to 1.5 cc. |
| priorityDate | 1975-12-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 30.