http://rdf.ncbi.nlm.nih.gov/pubchem/patent/BR-PI0706459-A2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_840801d1fce3bc49008a3d865be401a1 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-42 |
| filingDate | 2007-09-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d16545ef72965077511379d08aabd14f |
| publicationDate | 2009-06-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | BR-PI0706459-A2 |
| titleOfInvention | process for preparing natural dietary ice cream - 10 flavors |
| abstract | PROCESS FOR PREPARATION OF DIETARY NATURAL ICE CREAM -10 FLAVORS. This patent has been filed for a NATURAL E DIET ice cream made from the following products: mineral or filtered water, fructose powder, liquid cereal malt, pure unmixed milk powder, vegetable fat, emulsifier, and Guar gum, and flavored with drops made from natural fruits, and nuts such as fallen nuts, hazelnuts and walnuts. The movement of this invention is the use of Fructose, and Cereal Malt as sweeteners, instead of the use of artificial sweeteners and sucrose. And the use of Guar Gum, which is a soluble dietary fiber product, which gives a creamy and light texture to the ice cream, AVOIDING the use of artificial products for this quality of ice cream. |
| priorityDate | 2007-09-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 19.