http://rdf.ncbi.nlm.nih.gov/pubchem/patent/BE-1023404-A1

Outgoing Links

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assignee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_eb1f871a92ed04a9dad005b29cc07129
classificationCPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-10
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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-219
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-212
filingDate 2016-01-26-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_28df187dff8dff98e4935a4edb0d1dfa
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_90971430724340884e4eb07be03b7118
publicationDate 2017-03-08-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber BE-1023404-A1
titleOfInvention IMPROVED INSTANT SOUP COMPOSITION
abstract The present invention relates to an improved (dry) instant soup composition and more particularly to an instant soup composition with a particulate creamer-thickener component ("CT component"). The invention also relates to a method for the preparation of the instant soup composition. The present invention also relates to the use of a CT composition according to the invention for improving the dispersibility of an instant soup composition. In particular, the invention relates to such applications, wherein the intended improvement resides in improved dispersibility at temperatures of less than 100 ° C. In particular, the invention relates to such applications, wherein the intended improvement lies in a constant thickness and creaminess at different water temperatures and / or in the prevention of lump formation.
priorityDate 2016-01-26-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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Total number of triples: 30.