| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_afa4cc80ddbda9c7a270a7c32d19caf1 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C15-123
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-007
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-013
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C15-126
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-013
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-0056
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-04 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C15-12 |
| filingDate |
2015-07-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f0fa3c810be9bee60256958ba15e4adc |
| publicationDate |
2017-05-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-3164009-A1 |
| titleOfInvention |
Butter substitute |
| abstract |
A cooking fat product is provided for use as a substitute for butter and the cooking fat product comprises butterfat and palm oil as its main ingredients (by volume). The main ingredients comprise between 70% and 90% of the cooking fat product (by volume), but the palm oil does not exceed 50% of the cooking fat product (by volume) and the palm oil is a refined and deodorised fat with a melting point approximately equal to that of butter. The cooking fat product has an overall moisture content between 16% and 18% (by volume). |
| priorityDate |
2014-07-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |