http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CA-2158456-C
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P2020-251 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-18 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-157 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L35-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-18 |
| filingDate | 1994-03-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1999-03-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1999-03-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CA-2158456-C |
| titleOfInvention | Food product glaze |
| abstract | A blend of starches, dextrins and gums with wheat flour and additional components, in defined levels, is used in a glaze composition to provide an improved crispy glaze on a food product. The additional components include combinations of protein with food grade acids and combinations of leavening agents, leavening acids and optionally calcium salts which impart a crunchiness and holding quality to the glaze. By choice of components the glaze may have an appearance from a colorless transparent glaze to an opaque golden brown glaze. |
| priorityDate | 1993-03-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 53.