http://rdf.ncbi.nlm.nih.gov/pubchem/patent/TW-201726002-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_82055a96e686d40db81dabe5308f1e5d |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-52 |
| filingDate | 2016-01-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_74202b9d755b6bb863496aef2646a0c3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3a94fb698900c8744bd71fbc4dd453c4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3e35552b1f23e8409ee18e113c847b71 |
| publicationDate | 2017-08-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | TW-201726002-A |
| titleOfInvention | Use of anti-floating oil composition of normal temperature high milk content coffee drink and product thereof |
| abstract | The invention aims to improve the emulsifying properties of the normal temperature milk-containing coffee beverage, delay the occurrence of the oil slick, in order to achieve the product quality stability and enhance the product competitiveness. Its anti-slick composition: with high, medium and low HLB emulsifier, the balance of oil droplets in the oil phase and the water phase is achieved to achieve the stability of the oil slick; that is, the monoglyceride with the HLB value of 3~5 is 19 ~35wt%, organic acid glyceride with HLB value of 8~10 is 24~43wt%, emulsifier with HLB value of 10~16 is 9~24 wt%, and functional gelatin 11 which can construct microporous stable network structure is used together. ~32 wt%, construct a stable emulsification system. This composition can be further applied to coffee-containing drinks, especially coffee drinks having 25 to 30% by weight of milk ingredients. |
| priorityDate | 2016-01-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 59.