Predicate |
Object |
assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_87bbf1c36013bbb3650c5ee00aa18da9 |
classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-007 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-11 |
classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-007 |
filingDate |
2006-12-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9547825edb04aae939b231292241086c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f2510bf601863d05847d9d4f06fdaa8e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4ab41c33a975e40e6655883673a4e101 |
publicationDate |
2007-06-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
CA-2629825-A1 |
titleOfInvention |
Phytosterol containing deep-fried foods and methods with health promoting characteristics |
abstract |
Deep frying oils combined with phytosterols are instrumental in deep-fried food products and methods for enhancing health characteristics. The deep frying compositions have a phytosterol ester content of up to about 50 weight percent, and at least about 50 weight percent of the phytosterols are transferred into the food product. |
priorityDate |
2005-12-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |