| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d3598e9840cf0f118992db8e5dd2f14b |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B65D85-36
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B65D2565-388 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B65D77-046
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B65D81-2076
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-38 |
| classificationIPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B65D85-36 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B65D77-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B65D81-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 |
| filingDate |
1989-11-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3b0e5c8af21b3611cf5975548e26a18a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8a962242ebd54663382c67daafe58f2e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a8a6be7f5663a1d2887ed1207aaa1cf8
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1c9e32622fa61229073490cf99bcae8d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_25f3f531e8dbb94d928b5f67249bd747 |
| publicationDate |
1990-05-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-0368602-A2 |
| titleOfInvention |
Food product manufacture |
| abstract |
A sweet or savoury filling for a sandwich or pastry is based on an oil/fat-in-water emulsion containing at least one emulsifying protein, salt and whey powder. The inclusion of both salt and whey powder has been found to lead to the desirable properties of a moist mouthfeel and sufficiently-low water content for a baked product containing the filling to be shelf-stable for an extended period at ambient temperature. By the use of a combination of two emulsifying proteins (sodium caseinate and soya protein isolate) a filling is obtained which is stable to the baking step but which undergoes controlled breakdown upon re-heating and provides further desirable mouthfeel characteristics. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/AU-2012364271-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/FR-2881719-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107258852-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/FR-2691130-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107372700-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11642867-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2019006947-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/FR-2707960-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1748699-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/FR-2733488-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/FR-2996416-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2013102785-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9821941-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1748699-A4
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1688367-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2017165731-A1 |
| priorityDate |
1988-11-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |