http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CA-2073774-C
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_94ff2d78578d95d1e8d3a2233c76188d |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G2200-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y10S426-804 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-32 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-327 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-305 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-44 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-32 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-00 |
| filingDate | 1991-01-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1997-12-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_18b0d66ee02f63924c66cc5c0e2f19b7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f85d05936dc0767d1d5ce872428c74eb http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ed14a80784ff36c14346ed27469d9062 |
| publicationDate | 1997-12-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CA-2073774-C |
| titleOfInvention | Low calorie fat-containing frozen dessert products having smooth, creamy, nongritty mouthfeel |
| abstract | Low calorie frozen desserts, in particular ice cream-like products, having a smooth, creamy, nongritty mouthfeel are disclosed. These frozen desserts contain fat comprising from about 30 to 100 % of certain edible, wholly or partially nondigestible intermediate melting polyol polyesters, milk solids other than fat. sweetener, oil-in-water emulsifier, a flavoring substance, and water. The fat is substantially homogeneously dispersed in the aqueous phase as emulsified fat particles having an average particle size of about 5 microns or less. These frozen desserts are obtained by a process which initially involves the formation of a preemulsion by homogenizing a mixture which consists essentially of these intermediate melting polyol polyesters and only a portion of the other dessert ingredients. This preemulsion is then combined with the remaining dessert ingredients, homogenized, pasteurized, and at least partially frozen to provide the frozen desserts. |
| priorityDate | 1990-02-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 140.