http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1026964-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/A23L25-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L25-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L25-00 |
| filingDate | 1998-10-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d452f169763aaef84b2b1b125b5bf3ae http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8034fab7f7c51dc53418b1ff22ed3684 |
| publicationDate | 2000-08-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EP-1026964-A1 |
| titleOfInvention | Process for making flavored nut spreads having relatively high sugar levels by using fluid suspension of sugar and oil |
| abstract | A process for preparing nut spreads having a sugar level of from about 15 to about 50 % and especially flavored nut spreads having such relatively high levels of sugar. A substantially homogenous blend is prepared from a fluid suspension consisting essentially of an intimate mixture of sugar, liquid oil and lecithin as a surfactant to improve the fluidity of the suspension, a nut solids-containing mixture and a flavorant that is preferably added to the fluid suspension. The resulting flavored nut spreads are more fuid and softer than products made without using the fluid suspension. |
| priorityDate | 1997-10-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 95.