Predicate |
Object |
assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8063da69834c15d65a315c6f9bafa981 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9b0f615b92cd3bb66e8ea41483a2dc63 |
classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C11-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-26 |
classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-308 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-007 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C11-04 |
filingDate |
1996-12-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dbba7322d613826eb3c50c9e8af2ec61 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-0866664-A1 |
titleOfInvention |
Reduced calorie reconstituted milk and milk products |
abstract |
Reduced calorie reconstituted milk and milk products are prepared by replacing some or all of the fat in reconstituted milk with a fatty acid-esterified propoxylated glycerin composition which has a solid fat index as measured by dilatometry of more than about 25 at 92 °F, preferably less than about 70 at 92 °F, and less than about 10 at 104 °F. The reconstituted milk and milk products of the invention have a smooth texture, excellent stability and significantly reduced calories. |
priorityDate |
1995-12-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |