| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2493e3faf1802fb3cf19f36649b570f3 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G2200-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G2200-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G2200-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G2220-02 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-343
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-212
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-346
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-135
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-126 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L9-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-0522
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-164
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-36 |
| filingDate |
2006-11-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2011-01-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a24b3946686d722394f7a7e8883a4305
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fee3b752313a12e0944706afa2881f58
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b3aa0778e9dc15c6d8f8e1c1f3b18222
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4c1ac69209907b42baf098508bc3edda |
| publicationDate |
2011-01-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-1947961-B1 |
| titleOfInvention |
Food emulsion for use in bars, fillings, coatings and spreads and process for its preparation |
| abstract |
The present invention concerns a non dairy food composition based on an oil-in- water emulsion containing sugar and carbohydrates characterized in that its water activity is of between 0.5 and 0.75 and its dry matter content is of between 80 and 95 % by weight based on the total weight of the food composition, in that it contains non-gelatinized starch whose particles size is below 10 µm, in that the composition is free from fat separation and in that the composition is stable at a temperature of between 1 and 15°C for at least 6 weeks. It also concerns its process of preparation. |
| priorityDate |
2005-11-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |