| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fa17d34eede6dae3e1fdb52f14f00954 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-36
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-262
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-52
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-56
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-288
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-125 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-52
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-288
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-262 |
| filingDate |
2013-10-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1843e3814ffd873c9b5d5746d014f9ff
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7eb4f9f9200cf15a881aae58d425a888 |
| publicationDate |
2015-09-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-2919594-A2 |
| titleOfInvention |
Method to improve dispersibility of a material having low solubility in water |
| abstract |
Co-precipitates of a water insoluble food ingredient material and a hydrophilic polymer, and edible aqueous microdispersions of such co-precipitates are provided. The water insoluble food ingredient material may include rebaudioside D and the hydrophilic polymer may include carboxymethyl cellulose. Methods of making co-precipitates of a water insoluble food ingredient material and a hydrophilic polymer are provided. |
| priorityDate |
2012-11-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |