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filingDate 2006-11-29-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_02d55510cce0645ad6918c3e98cd2653
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publicationDate 2013-01-08-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber BR-PI0619077-A2
titleOfInvention fat substitute, dough, bakery product, sauce, and, uses of a composition and a fat substitute
abstract FAT SUBSTITUTE, PASTA, BAKERY PRODUCT, SAUCE, AND USES OF A COMPOSITION AND A FAT SUBSTITUTE The present invention describes a fat substitute comprising at least one n-alkaline succinate starch and at least one polyol for use. in bakery products. Cookies, cakes, yeast-fermented dough-based bakery products, fillings and fatty sauces containing the fat substitute of the present invention are described.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2017096447-A1
priorityDate 2005-12-02-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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