| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_dde3cab539add7905533c41b89d67e07 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-05
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-005
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-013 |
| classificationIPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-05 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-00 |
| filingDate |
2012-01-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2019-01-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ec1bfd097df79a107ef27e90a84a2c25
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f7d556c5ac98d4d3f56fcde124ac0363
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_792fe60305665125d3886fc069426f0f |
| publicationDate |
2019-01-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CA-2825521-C |
| titleOfInvention |
Shortening particle compositions and products made therefrom |
| abstract |
The invention relates to shortening particle compositions that are suitable for use in preparing batter or dough products such as biscuits, pizza crusts, pot pie crusts, cinnamon rolls, or dry mixes for same. Typically, the shortening compositions are low in trans fatty acids and in saturated fatty acids. For example, the shortening particle composition may comprise less than about 3% wt. total trans fatty acids and a total of about less than about 61% wt. saturated fatty acids and trans fatty acids. |
| priorityDate |
2011-01-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |