| Predicate |
Object |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-003
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-105
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-52
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-36
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-015 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-36
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-52
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-00 |
| filingDate |
2015-12-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2021-05-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate |
2021-05-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CN-106998730-B |
| titleOfInvention |
Edible product containing fat crystals of cocoa butter and method of making the same |
| abstract |
The present invention relates to a method for generating stable cocoa butter crystals in a fat-based edible product, the method comprising: a) incorporating carbon dioxide under pressure into an at least partially liquid fat-based cocoa butter-containing product in the substance; b) cooling the fat-based substance at a temperature comprised between -25°C and 25°C. |
| priorityDate |
2014-12-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |