| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_59aeacfc8c0fb15a69d7dd77723e2c36 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-231 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-231 |
| filingDate |
1996-07-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_af44602722e96c8102cfa1474517a002 |
| publicationDate |
1997-02-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CA-2182249-A1 |
| titleOfInvention |
No and low fat mayonnaise compositions |
| abstract |
A no and low fat mayonnaise or mayonnaise like composition includes a continuous aqueous phase containing a semi-gelled system comprising a non-amidated or amidated galacturonic acid methyl ester with a degree of esterification below 55% (LM pectin) to replace part or all of the fat in order to make a mayonnaise that has organoleptic characteristics that imitates real mayonnaise. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8338389-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8283338-B2 |
| priorityDate |
1995-08-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |