| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1d47ea4a98d4d599e0ff810991424307
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a61c11d10dd703b85946a6f210e064f2 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y10S426-804
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G2200-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G2200-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G2200-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-343
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-305
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L9-22
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-38
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-003
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-28
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-10 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-34
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L9-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-10 |
| filingDate |
1995-01-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_339b774fa0189808772ebd4211e9b842
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a7d14e34b3caff55368908cb5d932237
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_354af8e0a8a8c1cb5afb37c5c63f696f |
| publicationDate |
1995-07-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-0664083-A1 |
| titleOfInvention |
Low calorie foodstuffs, comprising a mesomorphic phase of surfactants |
| abstract |
Mesomorphic phases of edible surfactants can advantageously be used in preparing sandwich cookie filler creams and compostions for incorporation therewith to provide for example structuring or fat-replacement. Preferably the mesomorphic phases are present as bulk phases. The mesomorphic phases may also be used in frostings. Preferred mesomorphic phases for filler creams, frostings and other finished foodstuffs include 8% or more nonionic surfactant. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0948902-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-9947004-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-6569478-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5612078-A |
| priorityDate |
1994-01-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |