| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a61c11d10dd703b85946a6f210e064f2 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L9-24
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-0053 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-005
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L9-20 |
| filingDate |
1993-03-10^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ed39c0729445d3b1b87bb1312ed5aa65
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_adcaab44eec835e75f4ed20346a547d7
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f3271eb7179df96386515ad2a9a85e34
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4d166188bd5c875c5f853d851ea7389d |
| publicationDate |
1993-09-12^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CA-2091421-A1 |
| titleOfInvention |
Sterilized, whippable non-dairy creams |
| abstract |
Abstract Our invention concerns with ready-to-use non dairy creams with good storage stability, containing egg yolk and egg-white. In fact, the composition of our creams is: 0.05-0.5 wt% emulsifier 0.5-8.0 wt% egg-yolk 0.01-1.0 wt% caseinate 0.5-4.0 wt% egg-white 0-1.0 wt% thickener 1-10 wt% carbohydrate 25-45 wt% fat balance: water The creams are sterile and display a water activity of 0.95-1Ø Also a process for the preparation of such non dairy creams is part of the invention. |
| priorityDate |
1992-03-11^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |