http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-7247333-B2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fa17d34eede6dae3e1fdb52f14f00954 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1542 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1544 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-154 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C23-00 |
| filingDate | 2003-03-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2007-07-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2942adf6c277539f87fbce467520e948 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_80b3eafad6074e596ed4e73c5047f5a6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ff5f987bad8403c47e73bbb36bc5c4da |
| publicationDate | 2007-07-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | US-7247333-B2 |
| titleOfInvention | Stabilized milk product containing fruit and fruit juice |
| abstract | A milk product containing milk, pectin and a fruit ingredient is disclosed, which uses a significant percentage of real milk and which reduces the chalky-taste of prior art fruit-flavored milk products. A process for making such a milk product is also disclosed, wherein milk and pectin are pre-mixed and homogenized prior to blending in the fruit ingredient. The resulting blend is further homogenized. The product disclosed herein may contain other ingredients. The preferred stabilized milk product includes from about 0.25 to about 8.0% of milk protein including solid milk proteins; from about 5 to about 40% of fruit ingredients including solid fruit particles; from about 0.1 to about 2.5% of cations; from about 0.01 to about 5.0% of a stabilizer, preferably pectin; and water; wherein the stabilized milk product is an aqueous fluid having a pH in the range of from 3.2 to about 4.6, and wherein the average particle size of the solid milk protein particles ranges from about 1.38 to about 11.0 micrometers and the average particle size of the solid fruit particles ranges from about 88 to about 249 micrometers. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2010189855-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2005084594-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2006115573-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2009214712-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8501258-B1 |
| priorityDate | 2003-03-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 57.