| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4de36eaaa471d491a1c3f2ae25eaef97 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-628
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-5054
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-70
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-5036
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-156
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-5424 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-256
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-52
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-272 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-52 |
| filingDate |
2016-03-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2019-10-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_93e1c3a4314f5c55611024439ba50374
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fde19f05baf778712cef88b158164915
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4119cf01eaad9430ca46b412bd7821e1
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a435ab17489d16f4bae0bf5686bbad89
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_99146f27a6a917263c091f46c16aff1d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_219af93acd29d7c555392ad4133923b7 |
| publicationDate |
2019-10-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
AU-2016231317-B2 |
| titleOfInvention |
Shelf-stable ready to drink beverages containing hydrolyzed whole grain and a stabilizing system |
| abstract |
Shelf stable ready to drink beverages are provided, and methods for making such beverages are also provided. The beverages comprise a hydrolyzed whole grain composition and a stabilizing system comprising high acyl gellan and optionally iota carrageenan. The hydrolyzed whole grain composition can be made by subjecting a whole grain component to an alpha-amylase and a protease. The beverage includes at least a dairy component, a cocoa component. The beverage can be aseptic and stable in a homogenous state during storage. |
| priorityDate |
2015-03-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |