| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c30eb9c7225b7d64ee45ba6ba89b5d4d |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-50722
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-214 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A01K1-0035
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A47D13-061
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A47D7-002
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1322
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-137 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-68
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20 |
| filingDate |
2013-09-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_95730e03ea4958701ebe8411a6f90eff
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0299c3b06fae7e985e864cf56662d1fd
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_456eae02ca1abd790b955aa6c36a9555 |
| publicationDate |
2014-10-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
TW-201438602-A |
| titleOfInvention |
Method for preparing a stabilized protein suspension |
| abstract |
The present invention provides a method for preparing an acidified milk beverage having improved stability. In one aspect, the method involves adding an aqueous solution of a stabilizer comprising HM pectin and one or more chelating agents to the acidified dairy product to produce the acidified milk beverage. The one or more chelating agents are desirably present in the aqueous solution of the stabilizer in an amount stoichiometrically greater than the concentration of calcium ions present in the aqueous solution of the stabilizer, and are less than stoichiometrically less than the calcium in the acidified milk beverage The amount of ion concentration is present in the acidified milk beverage. The resulting acidified milk beverage is characterized by a stable, optically opaque, drinkable article. |
| priorityDate |
2012-09-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |