http://rdf.ncbi.nlm.nih.gov/pubchem/patent/BR-112013027172-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_57425407cac2d351a2217174691cedce |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-0026 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-005 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-0033 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-32 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-32 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-00 |
| filingDate | 2012-04-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c9e2e6a4fffd476b17bf5ced5e208f1d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0e1904ef7f8e07cbc5040cfc1aa44e85 |
| publicationDate | 2021-05-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | BR-112013027172-B1 |
| titleOfInvention | process for preparing a chocolate product and temperature tolerant chocolate product |
| abstract | The present invention relates to temperature tolerant chocolate, particularly temperature tolerant chocolate comprising unprocessed chocolate and processed chocolate ingredients, wherein the processed chocolate is present in a process for preparing a chocolate product and a temperature tolerant chocolate product. less than 50% (w/w) of the mixture of raw chocolate and processed chocolate ingredients. the invention also relates to processes for the manufacture of said temperature tolerant chocolate. |
| priorityDate | 2011-04-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 50.