Predicate |
Object |
assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8411d01f3ad3869199d26e303e32641d |
classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-013 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-36 |
classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-30 |
filingDate |
2014-07-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_14994d03c04f1708863e449351a1b2a8 |
publicationDate |
2016-06-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
EP-3028579-A1 |
titleOfInvention |
Chocolate and hard butter |
abstract |
Provided is a chocolate that can be molded into a block or plate shape or granulated and which has a soft and refreshing melt-in-the-mouth effect (spreading softly in the mouth with a cooling, refreshing effect). Also provided is a hard butter suitable for production of said chocolate. The chocolate has an oil and fat content of 25-65 mass% and the oil and fat fulfill conditions (1)-(5). (1) The SOS content is 65-88 mass%. (2) The POP content is 25-44 mass%. (3) The StOSt content is 10-25 mass%. (4) The POSt content is 15-32 mass%. (5) The liquid oil and fat content is at least 9 mass% and less than 14 mass%. |
isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2020178396-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2018222116-A1 |
priorityDate |
2013-07-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |