http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2022182236-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8124b39e65b2c67288f3ccf36f5ab40e |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y204-01025 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-212 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-154 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1542 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1307 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1203 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-137 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-212 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-154 |
| filingDate | 2022-02-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_38779ce846ec1e9c92933107c3b63390 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8efe15ac4d6b2f5db6ed554f7a241185 |
| publicationDate | 2022-09-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-2022182236-A1 |
| titleOfInvention | Methods for preparing a stabilized drinking yoghurt. |
| abstract | The invention relates to the field of food technology and fermented dairy products, more specifically to a novel drinking yoghurt and processes for the manufacture thereof. Provided is method to provide a stabilized drinking yoghurt, comprising the steps of: (i) dissolving powdered amylomaltase-treated starch (ATS) in an aqueous composition under heating to a temperature in the range of 50- 80ºC, preferably 60-75 ºC, more preferably 70-75ºC, followed by (ii) cooling the solution to a temperature in the range of 2-45 ºC, preferably 4 - 25 ºC, more preferably 4-8 ºC, to induce the formation of an ATS gel; (iii) preparing a gelled yoghurt by either adding the ATS gel as pre-gel to a conventionally prepared fermented yoghurt, or wherein the ATS gel is formed in situ during the fermentation of a milk product into a yoghurt; and (iv) shearing the gelled yoghurt. |
| priorityDate | 2021-02-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 45.