http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0072136-A2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e899199238cd97bdebfa84869ece733b |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-14 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-30 |
| filingDate | 1982-07-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3c26041f76f131a87961875236401e3e |
| publicationDate | 1983-02-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EP-0072136-A2 |
| titleOfInvention | Leavening acid for fructose containing baked goods and use thereof in the production of baked goods and cakes containing such leavening system |
| abstract | A new leavening acid comprises a slow-acting phosphate leavening acid having a 2 minute donut dough rate of reaction between 15% and 35% evolved C0 2 and a 10 minute donut dough rate of reaction of between 20% and 60% evolved CO 2 and an organic acid such as fumaric acid, citric acid, malic acid, tartaric acid, lactic acid, succinic acid, adipic adic and mixtures thereof. The new leavening acid is useful in overcoming the difficulties such as browning and uneven color associated with the use of reducing sugars and particularly fructose in baked goods. |
| priorityDate | 1981-08-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 69.