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filingDate 1975-04-28-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 1976-03-02-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fd3d4dd498122b57309112fe5ab327e1
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publicationDate 1976-03-02-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber US-3941891-A
titleOfInvention Synergistic combination cheese extender
abstract A cheese extender comprised of a congealed mixture of a synergistic combination of sodium caseinate and potassium caseinate, fat and water. The weight ratios of the caseinates to fat are from 1:2 to 2:1 and the weight ratios of water to the total of the caseinates and fat are from 1:2 to 3:1. The ratios of the sodium caseinate to potassium caseinate are 4:1 to 1:4. The ingredients are heated to at least partially solvate the caseinates and then cooled to form the congealed mixture which closely resembles mozzarella cheese in texture and mouth-feel.
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priorityDate 1974-03-27-04:00^^<http://www.w3.org/2001/XMLSchema#date>
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