| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e1fd0148f9263372f4d57bc0d1217ba2
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ac6274bf652bd28a0164d8e48945e2fb |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-50 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00 |
| classificationIPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-50
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
| filingDate |
2017-03-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7abb60f44220bf4e0a3e85dea21d0ba6
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0c662ac9cb64321b0bcb4bc513e78ec9 |
| publicationDate |
2017-10-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2017170504-A1 |
| titleOfInvention |
Foaming condiment |
| abstract |
The present invention addresses the problem of providing a foaming condiment with superior foaming strength and foam stability. Extremely good foaming ability and foam stability were achieved by adding, to a condiment, a heated mixture of a water-soluble polysaccharide and a protein, said heated mixture being obtained by heating the water-soluble polysaccharide and the protein in the presence of acidity. |
| priorityDate |
2016-03-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |