| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_30080f1ffd4446516fda042610829911
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f0a27c9a6a00a9a2a3bbb20376592abc |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-05
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-007
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-015 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-05
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-46
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-007
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-06 |
| filingDate |
2005-07-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8227f9ac804a2a87f9ec4090e081a10d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_250ef7136684b2362f2b92cc3a7bd4aa
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ea925f0abcd88c98b145ee9285be96c2 |
| publicationDate |
2006-01-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CA-2573487-A1 |
| titleOfInvention |
Powdered compositions containing an edible oil and their use in food products |
| abstract |
Compositions comprising: (i) from 25% to 90% by weight of an edible oil; (ii) one or more sugar alcohols; and (iii) one or more reducing sugars; wherein the oil comprises at least 20% by weight of one or more carboxylic acids containing at least 18 carbon atoms and at least 2 carbon-carbon double bonds, or an ester thereof, and the weight ratio of (ii) to (iii) is from 2:1 to 1:40, exhibit good stability and other advantages and can be used in food products. |
| priorityDate |
2004-07-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |