| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_dde3cab539add7905533c41b89d67e07 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-48
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-52
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-54
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-36
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-135
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-0042 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-54
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-34
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-36
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-164
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-52
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-48 |
| filingDate |
2004-01-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_62f126286c4da45f307f48425580ced5
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2f310605aec0530f333c23035742d451
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4b34f70b51b4d97d569317bf99ab2c70
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_43a251bb72c52cc0d599a82539bd4eb9
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_68e5101cb1030b6b683594b344df6429
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_90ae2510d6175c9ec6e4527d59bc601d |
| publicationDate |
2004-07-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CA-2454741-A1 |
| titleOfInvention |
Quickly dissolving aerated confections and methods of preparation |
| abstract |
Aerated confections that dissolve quickly in water or in cold milk are disclosed. The aerated food products preferably include 50 to 98% of a saccharide component: about 0.5 to 30% of a structuring agent: about 1 to 6% moisture; and about 1% to 5% of a non-proteinaceous whipping agent. The aerated food products have a density of about 0.1 to 1.0 g/cc. The compositions can be formed into pieces ranging from about 0.1 to 5 g each. Preparation methods for the pieces are also disclosed. The confectionery food products find particular suitability for use as ingredients for children's RTE cereals. |
| priorityDate |
2003-01-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |