| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_842caf5f3240f06e9565d9121fce1c7a |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-52 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-52 |
| filingDate |
2008-08-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4dfcae7921f84941ff8fe7a8df4406b9
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dbb010443a698b10543aa70b5236e226
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fb815ecf148c143c4c1c39fd20f08282
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_61fed392ac0b3718fdfc1e583b7a1ea2 |
| publicationDate |
2010-04-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-2175741-A1 |
| titleOfInvention |
Marshmallow-type aerated confectionery and method of preparation |
| abstract |
The present invention concerns a marshmallow-type aerated confectionery comprising an aerated gelatin network and a stabiliser for said network, especially pectin, characterized in that said confectionery has a pH of 2.2 to 3.5. |
| priorityDate |
2007-08-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |