http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-9725878-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_84d9adaa7e7ce01ce8020f5c721aba10 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y10S426-804 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y10S426-801 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y10S426-80 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-256 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-262 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-262 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-256 |
| filingDate | 1997-01-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fd1bfe8236a44386ff246e6d8e7dcabb http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fd77b401f7462b0646ca1a051f8fcf95 |
| publicationDate | 1997-07-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-9725878-A1 |
| titleOfInvention | Liquid nutritional product containing improved stabilizer composition |
| abstract | The present invention is a liquid nutritional product with improved physical stability comprising: (a) a liquid nutritional mixture containing fat at a concentration sufficient to have the liquid nutritional mixture be susceptible to creaming and containing suspended minerals present at a concentration sufficient to have the liquid nutritional mixture be susceptible to sedimentation; (b) a carrageenan/microcrystalline cellulose/carboxymethyl cellulose additive composition comprising: (i) iota-carrageenan present in an amount of about 100-800 ppm of the liquid nutritional product; (ii) a mixture of microcrystalline cellulose/carboxymethyl cellulose, the mixture present in an amount of from about 600-3000 ppm of the liquid nutritional product. In a preferred embodiment, microcrystalline cellulose is present in a range of from about 1000 ppm to about 2500 ppm, while the iota-carrageenan is present in a range of from about 100 ppm to about 300. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2007097315-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2010136157-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2010323078-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8399039-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2014131792-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2011504737-A |
| priorityDate | 1996-01-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 39.