http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CO-5570100-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_460c960cd09203c2f1727bc268569e14 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G2200-06 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-212 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-219 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-32 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-44 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-0522 |
| filingDate | 2004-08-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ec1bf41f879d415732ae95cf2990bf2a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_df31740302dbfdd8832de3e8342fd7cf http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5dbcd9ef45fbe6029eab07fea30d9d2a |
| publicationDate | 2005-10-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CO-5570100-A1 |
| titleOfInvention | ALMIDON FOR FROZEN DESSERTS |
| abstract | A frozen dessert CHARACTERIZED BECAUSE it comprises a functional starch capable of forming a gel under freezing conditions, where the frozen dessert has a tan d of approximately 1.0 or less. The frozen dessert of claim 1, CHARACTERIZED BECAUSE it comprises a tan d of approximately 0.4 or less. The frozen dessert of claim 1, CHARACTERIZED BECAUSE the starch is a converted starch having a fluidity in water ("WF") of between about 0 and about 80. The frozen dessert of claim 1, CHARACTERIZED BECAUSE the functional starch causes reduction in the melting of frozen dessert, compared to frozen desserts prepared without functional starch. The frozen dessert of claim 1, CHARACTERIZED BECAUSE the frozen dessert is a frozen snack type dessert and the starch provides a retention in the form of the frozen dessert, when the frozen snack dessert is treated for up to 12 freeze / thaw cycles that are frozen. They last for up to 24 hours. The frozen dessert of claim 1, CHARACTERIZED BECAUSE the starch provides the frozen dessert with a reduced amount of shrinkage of the ice cream when exposed to a defined vacuum, as compared to a frozen dessert without starch. The frozen dessert of claim 1, CHARACTERIZED BECAUSE the frozen dessert is selected from the group consisting of ice cream, milk ice cream, water ice cream and mousse. |
| priorityDate | 2003-08-29-04:00^^<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/compound/CID962 http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419512635 |
Total number of triples: 27.