http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CA-2692910-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f43a7b455d13338447fa889c2ea3dba1 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-80 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-17 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-26 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B65B25-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B65B3-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B65B29-00 |
| filingDate | 2010-02-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_40f435a30c1c77beebdb56977405a926 |
| publicationDate | 2010-08-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CA-2692910-A1 |
| titleOfInvention | Barrier-coated ingredient for ready-to-bake cookie dough |
| abstract | A ready-to-bake cookie dough product containing a barrier coated cinnamon ingredient is described. The barrier coated cinnamon substantially reduces or eliminates the formation of gray dough in the cookie dough product when the cookie dough product is stored under refrigerated or frozen conditions. The barrier coated cinnamon ingredient includes cinnamon coated with a high SFI fat. Other ingredients, such as spices or flavorings, can also be prepared using the barrier coating to reduce or eliminate the formation of gray dough or other discoloration or forms of deterioration in ready-to-bake dough products. |
| priorityDate | 2009-02-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 85.