| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_432b8542efda999c48edce9443c7eb7c |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-126
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-09
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-0765
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C13-12 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-275
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-168
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-164
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-281
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 |
| filingDate |
2011-04-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7145cc739955af123bff5ea761701cc4
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_320d7636948028396a6b4d607c939a65
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3321ebf543ce2671301c0b7d9b366c35
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_68b99f212f6c8a92b99e885c02d4bec9
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_abee77fe620c6c2fddd4006480eb0178
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_62032ecda665c01218643037912c2bfc
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_79f55ecb62158abc742a48006217b086 |
| publicationDate |
2011-10-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-2377407-A1 |
| titleOfInvention |
Intermediate moisture bar using a dairy-based binder |
| abstract |
A chewy and intermediate moisture bar is provided that uses a dairy-based binder generally without the need to employ gums, humectants, and sugar syrups as a binder to achieve the moist and chewy texture. In one aspect, the bar includes a dry base uniformly blended with a dairy-based binder that uses high levels of dairy proteins as the main binding component. A method of forming the chewy and intermediate moisture bar is also provided that may use a lay or delay period to allow moisture equilibration ar migration from the binder to the dry base. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2022192257-A1 |
| priorityDate |
2010-04-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |