Predicate |
Object |
assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8063da69834c15d65a315c6f9bafa981 |
classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y10S426-804 |
classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-013 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-011 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-013 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-015 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-26 |
classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07C67-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07C69-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-015 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11C3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-01 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-308 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-013 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-007 |
filingDate |
2000-06-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5ecee1b0d6f5304e80081e635c1cca37 |
publicationDate |
2006-12-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
BG-65004-B1 |
titleOfInvention |
LOW VOLUME FAT SUBSTITUTES |
abstract |
Low calorie fat substitutes consist of fatty acid esterified alkoxylated polyol compositions having an average number of oxyalkylene groups in the molecule of not more than 5 and from 5 to 39% primary hydroxyl groups measured with respect to the total amount of hydroxyl groups in the molecule. The substituents are prepared by alkoxylation of a polyol wherein the average number of oxyalkylene groups in the molecule is no more than five, with subsequent esterification with fatty acids. The substitutes resemble the properties of natural fats to replace in a number of food products. They are partially degraded and thus avoids side gastrointestinal effects. |
priorityDate |
1999-06-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |