| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9b0f615b92cd3bb66e8ea41483a2dc63
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8063da69834c15d65a315c6f9bafa981 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-26
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-013
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-13 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-308
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-164
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-013
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00 |
| filingDate |
1996-12-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2005-10-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0ddeff7a1796a4df9eee1fb610ebebf1
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b7279f3e9a7d34036fa6f88ae25735d6 |
| publicationDate |
2005-10-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CA-2241046-C |
| titleOfInvention |
Reduced calorie fried snacks having a cooling sensation when placed in the mouth |
| abstract |
Reduced calorie fried snacks are prepared by replacing some or all of the oi l conventionally used in frying with a fat replacement composition comprised of a fatty acid-esterified propoxylated glycerin composition which exhibits a sharp melt before about 92 .degree.F. Potato chips, corn chips and similar fried snacks prepared according to the inventi on exhibit a unique cooling sensation when placed in the mouth. |
| priorityDate |
1995-12-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |