Predicate |
Object |
assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_315ae544538aaeac6d1f4eed6754e4bb |
classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-34 |
classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-46 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-34 |
filingDate |
2006-10-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2d7e79577f59bb604dbfbee0431a2681 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c1c2649a161e14bea0af493d71169fa7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6ed94db0692e420fc42b0e021db64f5b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_af4f235ad9ad9f6402ee0fc1819c88c1 |
publicationDate |
2007-04-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
CA-2625497-A1 |
titleOfInvention |
Frozen desserts and methods for manufacture thereof |
abstract |
Lower process viscosity methods for the production of frozen products are disclosed. The methods can be used to prepare frozen desserts, such as ice cream, that have outstanding sensory properties and reduced fat content. This is especially advantageous for individuals who for health or other reasons desire to reduce their caloric intake without sacrificing the eating qualities of their frozen desserts. The present invention is also directed to frozen desserts, as well as materials used therein. |
priorityDate |
2005-10-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |