| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9b0f615b92cd3bb66e8ea41483a2dc63
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8063da69834c15d65a315c6f9bafa981 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-26
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C20-00 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-308
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-093
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C20-00 |
| filingDate |
1996-12-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5c49419751ec87389fb42c5e970cef4c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0f02ab8aac64ceceedcc07d0137f4e27 |
| publicationDate |
1998-09-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-0866660-A1 |
| titleOfInvention |
Reduced calorie cheese products |
| abstract |
Reduced calorie cheese products are prepared by replacing some or all of the fat in a cheese recipe with a fat replacement composition comprised of a fatty acid-esterified propoxylated glycerin composition of one or two or more fatty acid-esterified propoxylated glycerin compositions. The fat replacement compositions are selected based on the melting profile of the cheese product so that the melting profile of the fat replacement composition is similar to the natural cheese counterpart of the cheese product. |
| priorityDate |
1995-12-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |