| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4de36eaaa471d491a1c3f2ae25eaef97 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-66
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J1-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-60 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J1-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60 |
| filingDate |
1996-02-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2003-05-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_76ebe7ee53e7bc48d767f5a16877f18d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_371cf283d8f61064f2d881021d983bdb |
| publicationDate |
2003-05-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-0788747-B1 |
| titleOfInvention |
A mayonnaise-like product and a process for its manufacture |
| abstract |
The invention concerns a mayonnaise-like product with a pH from 2 to 5, comprising from 55 to 85% fat, at least 0.1% milk proteins or vegetable proteins, denatured at a degree between 70 and 80%, at least 1% sugar and 0.5% salt and from 0.1 to 20% vinegar. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8491953-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-3890514-B1 |
| priorityDate |
1996-02-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |