| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8346df0aa59e530803409c29b3680682 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-082 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-084
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-082
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-08 |
| filingDate |
2008-10-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_41c6656b0bcd2d2dc692116cde342d07 |
| publicationDate |
2010-08-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2010215819-A1 |
| titleOfInvention |
Use of anionic emulsifiers for increasing the firmness of processed cheese products with a solids content less than or equal to 40% |
| abstract |
The invention relates to the use of at least one anionic emulsifier, in particular a monoglyceride esterified with an organic acid, or an ester of a lactic acid esterified with fatty acids, in the preparation of a processed cheese with a solids content ≦40%, for increasing the firmness of the processed cheese product. The invention also relates to processed cheese products with a solids content ≦40% and including an anionic emulsifier, and also to a method for the production of such processed cheeses products. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2013031959-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8623435-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2010215810-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2009068311-A1 |
| priorityDate |
2007-10-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |