| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_326ebdf6404404ecbd6995d5f16d1e23 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-5118
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-082
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C20-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-219 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-219 |
| filingDate |
2016-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e39b11900c6d8507c378df6ec9ebfea0
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ffcdc1c995791c800f1f8fa7c2ff723e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4c4ee148c7628250e134c6e391f1182c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9cc04eb147828ffa706a55edf446872d |
| publicationDate |
2017-07-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2017117481-A1 |
| titleOfInvention |
Process recipe cheese product with improved melt and firmness and method for manufacture |
| abstract |
In one form, a process recipe cheese product composition is provided with improved melt and improved firmness as well as a method of manufacturing the same. The process recipe cheese product composition includes vegetable oil, corn-derived starches, and potato-derived starches. The process recipe cheese product may have a mechanical firmness in a range of about 6.5 to about 12 Kg.s and provide a melt in a range of 1" to 1-1/2" as measured by heating a disc of cheese 0.875" in diameter and 0.25" thick in a double boiler containing water and heated over medium heat for 4 minutes. Preferably, the corn-derived starch comprises at least one of hydroxylated distarch phosphate and n-OSA substituted starch and the potato-derived starch comprises oxidized potato starch. |
| priorityDate |
2015-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |