| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9793a0fd4a4f12f3d07e2179bb1227f0 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-212
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-26
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-34
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L15-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-17
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-04 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-17
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P30-34
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L15-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-26 |
| filingDate |
2019-10-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5ca2bf59568bf4d4897c071992ff656d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2a95960ec5f9eb0c1158b44b1c55385f |
| publicationDate |
2020-05-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2020092432-A1 |
| titleOfInvention |
Crisped proteinaceous food product |
| abstract |
A crisp proteinaceous food product in which egg white proteins constitute the majority of total proteins present is described. The food product has a bulk density of from 120 to ~500 g/L and includes water, expanded starch, and denatured proteins. Ovalbumin constitutes at least 33% (w/w) of the proteins. Expanded starch can constitute at least 35% (w/w) of the food product. |
| priorityDate |
2018-10-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |