http://rdf.ncbi.nlm.nih.gov/pubchem/patent/AU-2010216131-B2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_bb1425520a19230ca68c2560f45d9f93 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-44 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-007 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L35-00 |
| filingDate | 2010-02-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-09-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7d638b99b9aa9e985871a3098cd00a2a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ef632cdad31a9c4d53a28b998d0588b6 |
| publicationDate | 2015-09-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | AU-2010216131-B2 |
| titleOfInvention | Bake-stable creamy food filling base |
| abstract | Lipid-based, creamy food fillings are disclosed that are bake stable up to a temperature of at least about 125°C. The creamy food fillings are particularly suitable for use in products that require the filling to be added prior to baking. In one aspect, the fillings are a solid-in-liquid dispersion having a dispersed solid phase including a hydrophilic powder and a high melting lipid, as well as a continuous lipid phase including a low melting lipid in which the hydrophilic powder and high melting lipid are dispersed. Preferably, the fillings have a low water activity of about 0.5 or lower and are formed in the absence of additional humectants, thickening agents, or gelling agents. |
| priorityDate | 2009-02-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.