http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0311093-A3
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-245 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-32 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-24 |
| filingDate | 1988-10-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1990-08-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EP-0311093-A3 |
| titleOfInvention | Process for the preparation of bakery products with reduced calories |
| abstract | To a method of making reduced caloriesnBaked goods, in particular gingerbread, pastries, tartsnu. Like., In which the taste sweetening throughna sweetener is obtained, so that thenApplication of the method leads to a sweetened pastry,nthe sugar-free and without essential taste Neneffects, the process uses an i. w. outnAspartic acid, phenylalanine and methyl alcohol existndes, thermally in the moist state, especially innDipeptide stabilized in aqueous solution up to approx. 100 ° Cnused as a sweetener; the dipeptide crystalsnare used to stabilize the temperature in a protective colloidnencased the carboxymethyl cellulose or maltodextrinne contains or consists of these. |
| priorityDate | 1987-10-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 27.