http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0583263-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_71fc722ae96c13a8b50792294481dace |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-46 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-042 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-46 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G- http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-00 |
| filingDate | 1992-04-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1995-12-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f22cc16a2fe1ad8a41f22a6bc40ca36b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ce1ec8ce51526429dcce416246d34809 |
| publicationDate | 1995-12-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EP-0583263-B1 |
| titleOfInvention | Milk chocolate and method of making the same |
| abstract | PCT No. PCT/GB92/00657 Sec. 371 Date Oct. 29, 1993 Sec. 102(e) Date Oct. 29, 1993 PCT Filed Apr. 10, 1992 PCT Pub. No. WO92/19112 PCT Pub. Date Nov. 12, 1992.The present invention relates to milk chocolate and a method of making the same which is capable of having a calorie content less than that of conventional milk chocolate. The invention provides a milk chocolate composition made from the admixture of cocoa, milk and a sweetener, wherein the cocoa component comprises cocoa butter and cocoa powder, the milk component comprises low fat milk powder and butterfat, and the sweetener component comprises a sugar alcohol, wherein the total fat content of the composition is less than about 30% by weight, of which at least 75% by weight is made up of the aggregate of the cocoa butter and butterfat. The milk chocolate can be made from this composition by intimately mixing together the cocoa, milk and sweetener components at a temperature of less than 60 DEG C. |
| priorityDate | 1991-04-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 53.