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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
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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

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