http://rdf.ncbi.nlm.nih.gov/pubchem/patent/AU-2012209000-B2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b52c95a8a12270548aec5fa176da5ef1 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G4-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-005 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00 |
| filingDate | 2012-07-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-02-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_73eca08fd543c10050cf2d5d329c4950 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ea6c7b72d081847e3e78fbcddd5a0612 |
| publicationDate | 2014-02-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | AU-2012209000-B2 |
| titleOfInvention | Food emulsion |
| abstract | Abstract Aspects of the invention relate to a food emulsion, such as a water-in-oil emulsion. In some aspects the fat phase of the emulsion has a first fat and a second fat, where the melting point of the second fat is lower than that of the first fat. The first fat can exist in several crystal forms, but is present in the emulsion substantially in a single crystal form. The emulsion may be useful as a filling for confectionery compositions. Other aspects relate to confectionery compositions incorporating the emulsions, and to methods of making the emulsions. ...... ......... gill Isp 11! Jill " MM1111111' il No -loom Willi I I N I I M MM 10-11 all In. I I I WOM I IM 0, A it- , : Mill tifih 1P amp MWNMI N 111, mot |
| priorityDate | 2008-01-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 118.