| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_49c33ef29c6438a179ecbafcc027dad4
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8e6a6861af8d33caad69f45936931202
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d5181a4a29093b4d6f7fc52c523225d0 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-28
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-24
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D15-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-22 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-14 |
| filingDate |
2011-07-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_17a680929e721b75bec1b01e0b5ce004
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2ec92aaffc726c80b0f0469b10817549 |
| publicationDate |
2012-02-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2012015303-A1 |
| titleOfInvention |
Glazing agent for baked goods |
| abstract |
The present invention is directed to a method to produce a glazing agent comprising the steps: disperse vegetable protein in water to obtain a vegetable protein solution of from 5 to 15 wt% of vegetable protein, optionally homogenise the vegetable protein solution, heat vegetable protein solution at a temperature of from 100 to 155°C for 0.1 seconds to 60 minutes. The present invention is also directed to a glazing agent obtainable by the method and to a glazing agent comprising a solution of 5 to 15 wt% of vegetable protein with a viscosity of 35 m Pa.s or lower. Furthermore the present invention is directed to the use of a vegetable protein solution as a glazing agent for baked goods. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2539800-C2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11357824-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2017127927-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/NL-2008464-C2 |
| priorityDate |
2010-07-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |