http://rdf.ncbi.nlm.nih.gov/pubchem/patent/BE-1027014-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a6374316d955dcdfb59e923817efb4fd |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-32 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-32 |
| filingDate | 2019-01-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_57074772325fa0c1e359e47fdef935a1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_42994f076cfa382a8faa403bfc088c91 |
| publicationDate | 2020-08-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | BE-1027014-A1 |
| titleOfInvention | METHOD OF PRODUCTION OF AN AROMATIC CARAMEL COMPOSITION |
| abstract | A method of producing an aromatic caramel composition comprising the steps of mixing 40 to 60% by weight of glucose syrup, 20 to 30% by weight of milk and 10 to 40% of sugar, heating the obtained mixture to a temperature included in the range of 80 to 150 ° C, and regulation at this temperature for a period of between 2 and 4 hours, said aromatic caramel composition having a viscosity at 20 ° C of between 5000 and 100,000 mPa.s. |
| priorityDate | 2019-01-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 16.