http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2001009686-A1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L15-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L15-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B5-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B5-04 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L15-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B5-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B5-02 |
| filingDate | 1999-02-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4a83a22b36405db69804a82584693799 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7cbf537801fbd890f5db00fcbea99b99 |
| publicationDate | 2001-07-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | US-2001009686-A1 |
| titleOfInvention | Formulated low moisture egg product |
| abstract | The formulated cooked low moisture egg product in general includes physical chemical characteristics providing a water activity of approximately 0.94 or lower and preferably 0.93 which is significantly less than the normal water activity of egg products of approximately 0.98 The formulated low moisture egg product in general is formed of whole egg having a percentage of weight as compared to the entire product of between 55% and 65.7%; egg yolk having a percentage weight of between 0% and 25%; glycerin having a percentage weight of between 0% and 5.5%; carbohydrate-bulking having a percentage weight of between 0% and 3.2%; salt having a percentage weight of approximately 2.5%; edible oil having a percent weight of between 10% and 10.2%; dry egg having a percent weight of between 3% and 13%; starch having a percentage weight of approximately 3%; and carbohydrate-gelling having a percentage weight of between 0.3% and 0.5% where the total percentage by weight of the formulated low moisture egg product is 100% prior to cooking. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10194669-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2004013774-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2004011784-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10874128-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2007218182-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2014113029-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2003054076-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2006003080-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-7927648-B2 |
| priorityDate | 1998-11-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 33.