http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2730649-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3f8349e4f45e884932f4ae192ccd16d7 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-125 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-123 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08B30-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-219 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08B31-003 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08B31-066 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-137 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-123 |
| filingDate | 2016-07-08^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-08-24^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e2379ab0228d7f122e79dc33f892e4a3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d81538c6ba2cc62a02294955c705b813 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a32971177bd708d976ae64d484687154 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e9351aa573bfb060cd1ebdae809d8caa http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ee950b707a8eaef2b2f292f191524456 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f70f533136b0ea56ce9cb895625ac31d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_101c96343c9dfd90d8c1152e9d096e4a |
| publicationDate | 2020-08-24^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2730649-C2 |
| titleOfInvention | Yoghurts with low protein content, containing modified starches |
| abstract | FIELD: dairy industry.SUBSTANCE: composition of low-protein yoghurt of less than 2.9 % of composition weight contains water, a milk ingredient and a cross-conjugated waxy starch, selected from a group, consisting of a crosslinked stabilized by acetylation of wax maize starch and a waxy tapioca cross-linked starch in an amount of about 0.5 wt % to about 10.0 wt % of the composition weight. Wax starch is cross-linked with sodium trimetaphosphate and has content of bound phosphorus from about 0.003 wt % to about 0.016 wt % of wax starch weight, has Brabender peak viscosity of about 600 to about 1500 Brabender units. Viscosity peak is the highest viscosity during next period of time and temperature mode: fast heating of 6 % of dry substances in water suspension, buffered at pH 6 to temperature of 50 °C, then further heating from temperature 50 °C to 95 °C at heating rate 8 °C in min and then holding at temperature 95 °C for 5 minutes. Cross-linked wax starch is present in an amount sufficient to add viscosity of the yoghurt composition, so that said composition has viscosity of about 5000 cP to about 6200 cP after seven weeks of storage. Disclosed is a method of producing a yoghurt composition.EFFECT: group of inventions provides a product with low protein content, which has texture, viscosity and mouthfeel when consuming full-bodied yoghurt.8 cl, 8 tbl, 13 ex |
| priorityDate | 2015-07-24^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
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