http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CL-2021002763-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8c29cdca2700ab4a93a2f7599c31ca74 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-24 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-126 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-125 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C07H3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C07H3-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C07H3-04 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-125 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-126 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-30 |
| filingDate | 2021-10-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_791614f6cf560cc6a40ea19244482fe9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cb6c1920b07f894eb49c34c255ed4c1d |
| publicationDate | 2022-07-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CL-2021002763-A1 |
| titleOfInvention | Binding syrup composition comprising allulose and low sugar syrups, products containing the syrup composition and methods of making |
| abstract | A binding syrup composition is provided for formulating allulose-containing food products and low-sugar syrups. The binding syrup composition overcomes the limitations of allulose-containing products including stickiness of the product and inability to maintain the shape and texture of the products. More particularly, the binding syrup compositions described herein contain low mono- and di-saccharide low-sugar syrups in combination with allulose to provide binding and textural attributes to allulose-containing food products that are comparable to allulose-containing products. all sugars. Food products containing the allulose binding syrup compositions described herein and methods of making them are also provided. Beneficially, food products having reduced caloric and sugar content are provided when using the allulose-containing binding syrup compositions described herein. |
| priorityDate | 2019-05-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419474392 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID90008 |
Total number of triples: 23.