http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2014095180-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1d47ea4a98d4d599e0ff810991424307 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_30a7bcefaec4efdf749c936726d5d64a http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a61c11d10dd703b85946a6f210e064f2 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-0056 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-05 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-0053 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-005 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60 |
| filingDate | 2013-11-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f33164ed913faa943c57d064c58bb188 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d1841bf75fbf1340b034c8b9ea4ea75f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_55215ba5794525cd879aa0ad519b7567 |
| publicationDate | 2014-06-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-2014095180-A1 |
| titleOfInvention | A method of preparing an edible oil-in-water emulsion and emulsion so obtained |
| abstract | The invention provides a method of preparing an oil-in-water emulsion having an oil content of 5-69 wt.% and a water content of 30-92 wt.%, said method comprising combining the following ingredients in the indicated amounts: 5-69 parts by weight of oil; 30-92 parts by weight of water; 0.5-15 parts by weight of heat-treated pulse flour having a mass weighted diameter of 10-500 µm and a lipoxygenase activity of less than 10 U/g; 0-14.5 parts by weight of native pulse flour having mass weighted diameter of 0-500 µm and a lipoxygenase activity of more than 20 U/g and 0-30 parts by weight of one or more further ingredients; wherein the combined amount of the heat-treated pulse flour and the native pulse flour is in the range of 1 to 15 parts by weight. The inventors have found that the stability of oil-in-water emulsions containing ground pulse seed (pulse flour) can be improved significantly without adverse effect on product texture if at least a part of the pulse flour used in the preparation of the emulsion has previously been subjected to a heat treatment. Whereas native pulse flour typically has a lipoxygenase activity well in excess of 20 U per gram of flour, the lipoxygenase activity in the heat-treated pulse flour has been reduced to less than 10 U per gram of flour as a result of the heat treatment. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2023172343-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2022108714-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2017211635-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2020114746-A1 |
| priorityDate | 2012-12-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 115.