| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9bed055005428d4d0ceba2f810038f93 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-38
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-19
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-37
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-0925
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-0912
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-15 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-09 |
| filingDate |
2008-10-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ee4ecfbd4aad25c1e26db8a96572c372
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_db69a324a5c6c00addb6f1bea26d04a4
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8a93c2a96f538b9f549b22b78e7742e2
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_56d8f4949105c84ced67f552d62fba15 |
| publicationDate |
2010-10-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2010266735-A1 |
| titleOfInvention |
Heat-expanded food products |
| abstract |
This invention relates to heat-expanded synthetic cheese products, heat-expandable precursors for forming same, the preparation of the precursor and the cheese products, and the use of a sugar alcohol for improving the organoleptic properties and/or the volume expansion % of the heat-expandable precursors and/or heat-expanded synthetic cheese products. The invention provides a heat-expanded synthetic cheese product, comprising: —from about 20% to about 59% by weight of a milk protein or a source thereof; from about 10% to about 50% by weight of a starch; from about 2% to about 24% by weight of a sugar alcohol; from about 3% to about 15% by weight of water; wherein the heat-expanded synthetic cheese product comprises no more than 10% by weight of fat, the percentages being percentages by weight of the total product, and wherein the heat-expanded synthetic cheese product is a microwave-expanded synthetic cheese product or a radiofrequency (RP)-expanded synthetic cheese product. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2014173416-A2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2014173416-A3
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2018220669-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2022219174-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/FR-3121820-A1 |
| priorityDate |
2007-10-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |