| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e97ce756c139ef85d1470860867dff2b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b8a3b94ec05bf235eed8dd14fa52f4fb
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3fc8f834cac74949ac388f6bb9f537ec |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G2220-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G2200-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G2200-10 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-346
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-44
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-52
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-34
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-46 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P30-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-34
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-52
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-44
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-46
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G-
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L9-20 |
| filingDate |
2004-02-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2006-11-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_63125c46ca33acc4e962141eda350534 |
| publicationDate |
2006-11-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-1592306-B1 |
| titleOfInvention |
Milk component-based sweet comprising defined edible fat agglomerates, and method and device for the production thereof |
| abstract |
The invention relates to a sweet that has a long shelf life and is provided in the form of a soft, creamy, shape-retaining, and foamed mass comprising milk components, edible fats, sugar and/or sugar substitutes, and water. At least one portion of the edible fat is provided in a crystallized form at ambient temperature. The inventive sweet does not contain any lactose crystals that can be perceived by the consumer. The milk protein content amounts to 5.5 to 20% by weight while the fat-free dry milk content ranges between 14 and 55% by weight and the degree of denaturation of the whey protein amounts to ≰10%. The inventive sweet is characterized by the fact that the crystallized and non-crystallized edible fat agglomerates have a volume-related particle size D50.3 of 3.5 to 18 μm. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/DE-102020006853-A1 |
| priorityDate |
2003-02-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |