http://rdf.ncbi.nlm.nih.gov/pubchem/patent/LT-2002052-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9bc646fd51bacfb031ed627054dc3ad2 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C21-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-19 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-66 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C21-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-12 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-66 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C21-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C21-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-305 |
| filingDate | 2002-04-29^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_efa8f9ae4af75a000ae0b427f73eb8a4 |
| publicationDate | 2003-11-25^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | LT-2002052-A |
| titleOfInvention | MANUFACTURE OF FUNCTIONAL DRINKS WITH OMEGA-3 FATTY ACIDS \ t |
| abstract | The present invention relates to the dairy industry and, in particular, to the production of whey beverages and to the non-alcoholic beverage industry. The object of the invention is to provide functional food properties to a beverage. According to the proposed method, whey obtained from curd production is injected into the reservoir. by separation, heat treatment and other known methods, they are clarified (the operations described are not used in the production of non-alcoholic drinking water). Bleached whey or water is mixed with flavored, fruit-fruit-vegetable supplements, oil omega-3 fatty acid preparations, stabilizing agents and other food additives. The mixture is homogenized at 60-70 oC under a pressure of 100-250 bar, pasteurized at 75-100 oC (no pasteurisation is required for non-alcoholic beverage production), cooled to 10-30 oC and bottled. Homogenization may be carried out before or after pasteurization. The essential features of the proposed method should be the inclusion of 0.1-20 g / kg of Omega-3 (eicosapentaene and docosahexaenoic) fatty acids as a functional additive in the composition of the whey drink or non-alcoholic water drink and homogenization of the beverage at 100-250 bar. |
| priorityDate | 2002-04-29^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419512635 http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID1913 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID962 |
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