| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f21ee221730d68f03c347ffe411850d8 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L9-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L9-22
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-0053
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-003
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-52
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-04 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L9-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L9-22
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-52
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-003
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-0053
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-04 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-005
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L9-20 |
| filingDate |
2012-02-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2014-10-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0ed9fb9eef0fd88736d99dcb980e2c4f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a42b70f047f9a7971cefda0d078ae77d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6ff9de3f14dc7e233b3dd6090588929b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c74e922ddbc35b89913797fe53608b0c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c7a95e277ce7a5eb9adb4f56a47eb390 |
| publicationDate |
2014-10-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
AU-2012215332-B2 |
| titleOfInvention |
An emulsion whippable at room-temperature |
| abstract |
The present invention relates to an oil-in-water emulsion for whipped cream and to a whipped cream obtained by whipping the emulsion. In particular, the present invention relates to a stabilized whippable oil-in-water emulsion upon increasing the trilaurin triglyceride content of its oily phase, and to the stabilized cream obtained by whipping the emulsion. The present invention further relates to the methods for obtaining this emulsion and this cream, and to the uses of an oil-in-water emulsion according to the invention or of the stabilized cream according to the invention. |
| priorityDate |
2011-02-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |