| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c99b89a6709425849c40d4f7f00c55f6 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-21
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-19
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-28
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L25-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-115
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-126 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-19
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-21
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-115
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L25-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-28
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-126 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-126
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-21
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-19
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L25-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-115
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-28 |
| filingDate |
2020-01-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_71813a5fa1a3e58cad2488e3a1bcef5e |
| publicationDate |
2021-08-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
BR-102020001622-A2 |
| titleOfInvention |
COMPOSITION FOR OBTAINING FOOD CEREALS BAR FROM PEANUT FLAVOR NATURAL INGREDIENTS |
| abstract |
Comprised by the formulation having the following composition for a 55g bar; Water 1.5070; Maltitol Syrup 5.3625; Inulin 3.3550; Glycerin 1.1220; Potassium Sorbate INS 202 0.0385; Sodium Benzoate INS 211 0.0385; Sodium Chloride 0.0770; Soy Lecithin INS 322 0.3080; Flavor Identical to Natural Peanut 0.0385; Peanut Paste 2,5850; Peanut Flour 1.5785; ISOCRISP® 1.4685 whey protein crispies; Ganache White Zero Sugar 4.0535; Hydrolyzed Collagen Powder 2.7005; Vitamin E 0.0770; MCT (Medium Chain Triglycerides) 2.7005; Chocolate-flavored coating with dark chocolate, zero sugars10.8075; Tricalcium Phosphate 0.0770; Milk Protein Concentrate (MPC 70%) - Calcium Caseinate 10.0760; Whey Protein Isolate - WPI 3.1680; Flake Caramel 1.4685; Whey Protein Concentrate - WPC 2.3925. |
| priorityDate |
2020-01-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |