http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2004253359-A1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-133 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C21-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-133 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G- http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-00 |
| filingDate | 2004-04-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_20edd1bc5c3f3225f56bc283bd5a1b91 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fe8e6cf98d678165a2b4479ec0991766 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_50cab3c4459095e91f8a82d09077189d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2e5205da3d0ef46d4b20fbca0dffe444 |
| publicationDate | 2004-12-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | US-2004253359-A1 |
| titleOfInvention | Process for adding microbiologically safe chocolate particulates to yogurt |
| abstract | Method of adding lipid-based inclusions, particularly chocolate, to yogurt are provided. The methods of the present invention comprising the steps of providing a filling, the filling having a pH of less than 4.6; and adding the lipid-based inclusions to the filling. In a preferred embodiment, the lipid-based inclusions are formed by the steps of providing a filling, wherein the filling has a pH of 4.6 or less; chilling the filling to a temperature below the temperature required to crystallize the lipid-based inclusions; providing a lipid-based melt that will form the inclusions when crystallized; injecting the lipid-based melt into the chilled filling; allowing the lipid-based melt to at least partially solidify in the chilled filling; and agitating the mixture of step e to form the lipid-based inclusions in the filling. In accordance with the methods of the present invention, the lipid-based inclusions maintain physical integrity and microbiological stability when the filling is incorporated into yogurt. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-7037538-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2004013769-A1 |
| priorityDate | 2003-04-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 90.