http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1267643-A2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_94ff2d78578d95d1e8d3a2233c76188d |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y10S426-804 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L25-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L25-10 |
| filingDate | 2001-03-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8034fab7f7c51dc53418b1ff22ed3684 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d452f169763aaef84b2b1b125b5bf3ae http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ec0e68520991b3572829e904c6259f3d |
| publicationDate | 2003-01-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EP-1267643-A2 |
| titleOfInvention | Process for making low fat nut spread composition with high protein and fiber |
| abstract | A process for making a low fat nut spread having high protein and high fiber. The process comprises the steps of: (a) preparing a protein containing oil suspension; (b) preparing a sugar containing oil suspension; and (c) combining the protein containing oil suspension and the sugar containing oil suspension to form the nut spread. The 'protein containing oil suspension' comprises high amounts of protein and fiber. The 'sugar containing oil suspension' comprises high amounts of sugar. The resultant nut spread has a protein to fat ratio of greater than about 0.68:1 and a fiber to fat ratio of greater than about 0.18:1. The nut spread has good flavor and texture. |
| priorityDate | 2000-03-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 91.