Predicate |
Object |
assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_05fb7cb74dcfecbe2cb1ff229372e137 |
classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-0205 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-362 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-42 |
classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-34 |
filingDate |
1998-05-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9c7c8ec9b36e2691dcb6d16fffd64212 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_03af096b0cef6dd7f113d7dd84a28abf http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7cca8bd61175f7f1c21ce7c45fff379f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f1725642ecc5f85ffe4c88beda9a29be http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5595d67729b10e22e9752288022c0d89 |
publicationDate |
2000-04-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
EP-0989807-A1 |
titleOfInvention |
Positive hydration method of preparing confectionery and product therefrom |
abstract |
The present invention is a new method of making a confectionery mass, such as a nougat, by hydrating sufficiently to form the mass without the need for cooking to drive off moisture. The present invention also includes a product prepared by positively hydrating a mixture of confectionery ingredients including a hydrobinding component and a saccharide-based material. |
priorityDate |
1997-06-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |