| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e8c30423fd3f170bb2333150798f208e |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-36
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-38 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-36
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-38 |
| filingDate |
2008-03-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2012-07-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_14d5c4d083b344ccef9b5c1eb3126657
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3edd7908372abfd87500aea121a91f44
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0f159a6419d224874698f33b36d7359b |
| publicationDate |
2012-07-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
AU-2008228544-B2 |
| titleOfInvention |
Improved chocolate composition |
| abstract |
A chocolate composition having a fat phase, characterised in that said fat phase: has a slip melting point of at least 27.5°C, preferably of between 30 and 37°C; and comprises both modified and unmodified fats, wherein said modified fats comprise an interesterified fat consisting of interesterified cocoa butter. |
| priorityDate |
2007-03-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |