http://rdf.ncbi.nlm.nih.gov/pubchem/patent/AU-2017101619-A4
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_112c5ac539afdc1b2f9ae4b91a3afd42 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-00 |
| filingDate | 2017-11-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-12-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a6bfe9632a6e9ac794d4b2dc8a64da55 |
| publicationDate | 2017-12-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | AU-2017101619-A4 |
| titleOfInvention | A jelly food product |
| abstract | A jelly food product suitable for consumption by a patient with a mastication and/or deglutition disease, disorder or condition is provided. The jelly food product includes water, about 10 to about 15 wt% of a 5 sugar, about 0.5 to about 2.5 wt% of a gelling agent and about 0.1 to about 2.5 wt% of a metal salt. Also provided is a method of making such a jelly food product including the steps of preparing a mixture containing about 10 to about 15 wt% of a sugar, about 0.5 to about 2.5 wt% of a gelling agent, about 0.1 to about 1.0 wt% of a metal salt and water, 10 heating and mixing the mixture and cooling the mixture. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111867397-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/AU-2019227840-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2019165506-A1 |
| priorityDate | 2017-11-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 81.