http://rdf.ncbi.nlm.nih.gov/pubchem/patent/BR-112018074600-A2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_81ad53b64eb74859acdc01278829b080 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-013 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-322 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-305 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-007 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-327 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-32 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-30 |
| filingDate | 2017-06-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6908609b383ef68def7868141a007a9b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f8ef22a896987094878c9a8a85a541ca http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_eef1d331a3074a2fac993a2e717bf5f8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_14d785ba354ea7d28653af749b84160d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0be15417754d561167c3a1116dfa0db2 |
| publicationDate | 2019-03-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | BR-112018074600-A2 |
| titleOfInvention | frozen confectionery coating composition with a two-step solidification and a manufacturing process thereof |
| abstract | The present invention relates to a frozen confectionery coating composition, which composition comprises, expressed as a percentage by weight based on the total weight of the coating, from 35 to 75% by weight of non-interesterified fat of preferably from 40 to 65% by weight of non-interesterified fat comprising a blend of medium soft fat and liquid oil, and from 25 to 65% by weight of non-fatty solids, preferably from 35 to 60%. by weight of non-fatty solids, the coating composition comprising less than 35% by weight of saturated fatty acids, preferably less than 30% by weight of saturated fatty acids from 15 to 50% preferably by weight 18 to 30% monounsaturated fatty acids and less than 10%, preferably less than 5% polyunsaturated fatty acids, and the average soft fat is above 40% by weight. preferably between 50 and 70% solid fat content at 20 ° C, and an average soft fat has from 54 to 60% saturated fatty acids, and the fat blend in the coating crystallizes in a first and a second crystallization step at a temperature below -15 ° C and has a solid fat content of 30 to 50% within 2 minutes after crystallization and a solid fat content of 40 to 70% after 60 minutes of crystallization. The invention also relates to a process for producing this composition and a frozen confectionery at least partially coated with the composition. |
| priorityDate | 2016-06-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID451518472 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID56842240 |
Total number of triples: 30.