Predicate |
Object |
assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7f5e2f4fddebdecef8d2c7548e94235f |
classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G2200-06 |
classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-33 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C13K1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C13K13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-346 |
classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C13K1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-125 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C13K13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-60 |
filingDate |
1984-07-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
grantDate |
1987-08-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_561538196c8ad6e2e8ca01f85d7c1a71 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dd9249abf0e5c38ddda7755f5c97b96a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_30943dd3d6e672f33a572dfc0cf5e891 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c38115b1559dd6b4bc481b7f748ee4d7 |
publicationDate |
1987-08-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
CA-1225864-A |
titleOfInvention |
Food products containing hydrolyzed lactose |
abstract |
"FOOD PRODUCTS CONTAINING HYDROLYZED LACTOSE" Abstract The present invention provides sweetened food products which incorporate as a functional ingredient, hydrolyzed lactose which is approximately 80 to 90% hydrolyzed and has a total solids content in the range of about 50 to 75% by weight. Exemplary products are chocolate drink beverages, cakes and cookies. The invention also provides a method of producing baked food products having a chewy and moist texture. The method includes incorporating in the food product hydrolyzed lactose which is approximately 80 to 90% hydrolyzed and has a solids content in the range of about 50 to 75% by weight. |
isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2023119199-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0340491-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0349712-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2010159067-A1 |
priorityDate |
1984-07-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |