http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-6998146-B2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_dde3cab539add7905533c41b89d67e07 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1315 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-10 |
| filingDate | 2001-09-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2006-02-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7c3638cad6996f504cf7485aea7bf1dd http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b70b2614c26aace4949a9b7c0a32b5c0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f2ee17c2cf7685710ae9589fa57b90b2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6f44e29b6f04dee10d138d4bd4fe7586 |
| publicationDate | 2006-02-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | US-6998146-B2 |
| titleOfInvention | Food products and their method of preparation |
| abstract | The present invention provides methods for preparing at least pasteurized hydrated emulsifier compositions. The methods for preparing an aseptic hydrated emulsifier comprise the steps of: A. Preparing a hydrated emulsifier blend of lactylated mono- and di-glycerides; B. Treating the hydrated blend to at least pasteurize the blend to form an at least pasteurized hydrated emulsifier blend; and, C. Cooling the at least pasteurized hydrated emulsified blend to refrigerator temperatures forming a cooled pasteurized hydrated emulsifier blend. n In preferred embodiments, the present methods comprise substeps for preparing the hydrated emulsifier blend of lactylated mono- and di-glycerides, comprising: admixing a first wetting agent emulsifier comprising sodium stearyl lactate with hot water to form a clear mixture; admixing a second emulsifier comprising a blend of lactylated mono- and di-glycerides with the clear mixture; and, maintaining the lactic ester blend of mono- and di-glycerides at about 43° C. to 95° C. for sufficient time to disperse and hydrate the lactylated mono- and di-glyceride in the clear mixture to form a hydrated emulsifier blend. The hydrated emulsifier described herein is also useful in the aeration of food products such as yogurt, other refrigerated milk products, ready-to-spread frostings, fermented and unfermented soy, rice and nut milk products, beverages, and whipped toppings. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2010233317-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10206409-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9968124-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2009324773-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2009304854-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10154685-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2011008515-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10143211-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2010215798-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10010091-B2 |
| priorityDate | 2001-09-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 71.