| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_62bf2c8e3be7f282db6e658eb393bed1 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-606
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-33
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-54252
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-548
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-6416
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-117
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-185
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-19
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-125
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-33 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-117
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-281
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-30 |
| filingDate |
2019-01-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2020-07-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_03a8e95fd94511b89cb69100a0a914a8 |
| publicationDate |
2020-07-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
AU-2019200170-B2 |
| titleOfInvention |
Protein food product comprising D-allulose |
| abstract |
The present invention pertains to a solid food product ncomprising a D-allulose syrup and a native protein. This ninvention is also directed to the use of this solid food product nas a protein supplement for dietarians, athletes and nbodybuliders. This invention also pertains to the use of Dnallulose to reduce hardening of a protein food product, as an naid for quick hydration and as an aid for improving the ncohesiveness of a dough. |
| priorityDate |
2013-12-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |