Predicate |
Object |
assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e5a31d29d88179e4188657a305be08f3 |
classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-32 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-212 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-40 |
classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-308 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-46 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-206 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-34 |
filingDate |
2007-06-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_36d47ff876562c74f1410e035b8b6331 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9fbf0812d736ab7ab49bcf1b7b6534b7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_51692a87f6f6656c7744d00ce443700e |
publicationDate |
2008-01-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
CA-2653732-A1 |
titleOfInvention |
An indulgent edible composition |
abstract |
The present invention is directed to an indulgent edible composition that provides an orally pleasurable eating experience similar to chocolate as the chocolate melts in the oral cavity comprising (a) a starch that when combined with water in a weight ratio of 5:95 starch to water, has a viscosity at 22°C of about 0.03 Pa-s to about 2 Pa-s at a shear rate of 10 sec-1; (b) a protein-containing component that will substantially hydrate in water and will not coagulate; (c) a sweetener that when substantially hydrated is at least 90% free of crystals in said edible composition; (d) a fat-containing component that melts at a temperature of about 45°C or less; (e) a hydrocolloid gelling agent that facilitates the formation of a gel matrix that will break down at a temperature of about 45°C or less; and (f) an edible surfactant that is food-grade and has a HLB value of about 0 to about 12, wherein the edible composition has a total moisture content from about 10% to about 50% moisture by weight of the composition. |
priorityDate |
2006-06-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |