http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0692938-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_94ff2d78578d95d1e8d3a2233c76188d |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-122 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-117 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-013 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-19 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-13 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-164 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-308 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-013 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-00 |
| filingDate | 1994-03-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2484d3256bc8da556cdc453b2cae70ee http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8a1c043bc74afb53b9bab41cf15365a5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_67334ead2a836307405d4b0e135ad41c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fbad48718e958ff190928b9b124039f2 |
| publicationDate | 1996-01-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EP-0692938-A1 |
| titleOfInvention | Reduced calorie snack food product comprising a reduced calorie fat composition or fried in said fat composition or coated with said fat composition |
| abstract | Reduced calorie, low moisture cooked snack food products which have desirably low greasiness and acceptable lubriciousness are disclosed. These low moisture snack food products comprise an edible substrate and a reduced calorie fat composition. The reduced calorie fat composition which is used has a Waxy/Greasy Thixotropic Area Value ranging from about 25 kPa/s to about 150 kPa/s and comprises from about 70 % to 100 % of a mondigestible fat component and from 0 % to about 30 % of a triglyceride fat or oil component. The nondigestible fat component contains a liquid nondigestible oil and solid nondigestible particles of polyol polyester. These solid particles are dispersed in the liquid nondigestible oil in an amount sufficient to control passive oil loss. The nondigestible fat component further has a Solid Fat Content profile slope between room temperature and body temperature of from 0 to about -0.75 % solids/ DEG F. The low moisture snack food products are characterized by fat contents ranging from about 23 % to about 32 %. |
| priorityDate | 1993-04-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 54.