http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11363825-B2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_709b4a26ef028713f9b302509eb824d7 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-54246 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-26 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-0155 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-56 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-46 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-46 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-56 |
| filingDate | 2019-03-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2022-06-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_095e69ef48160da28ae67c6f76ac3b54 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_30f9ff83c9386d0945fd14ecad09192e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_36accdd62923f3790b2f92e08df79c58 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8a0a13ad89627ab3017e4f40e8897835 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c244fc60d6bb1879a3a5cb1c644cc551 |
| publicationDate | 2022-06-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | US-11363825-B2 |
| titleOfInvention | Stabilization of carrageenan free chocolate milk |
| abstract | Compositions and methods that relate to improved chocolate milk are provided. The chocolate milk may be shelf stable and k-carrageenan free. The chocolate milk does not undergo visually detectable phase separation for at least 7 days. The chocolate milk that does not undergo the visually detectable phase separation contains from 1%-10% micellar casein w/v. Methods for preparing shelf stable k-carrageenan free chocolate milk are also provided and include mixing cocoa powder, sugar, milk, and micellar casein to obtain a mixture, and optionally heating and homogenizing the mixture, and subsequently subjecting the mixture to High Pressure Jet Processing (HPJ) or high pressure homogenization of at least 300 MPa, thereby producing the shelf table k-carrageenan free chocolate milk. The shelf stable k-carrageenan free chocolate milk of produced using such a method may be refrigerated temperature for at least 14 days, and does not undergo detectable phase separation for at least 14 days. |
| priorityDate | 2018-03-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 68.