Predicate |
Object |
assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_81ad53b64eb74859acdc01278829b080 |
classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-46 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-20 |
classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-46 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-34 |
filingDate |
2017-05-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_607132e66271507a89a278ff70e6abc3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_385f923a23fa76782536b48e43073887 |
publicationDate |
2019-03-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
EP-3454667-A1 |
titleOfInvention |
Stabilization of frozen aerated confection |
abstract |
The present invention relates to a stabilizer system of natural ingredients for use in frozen aerated confection, the stabilizer system comprising 0.25 – 2.0 wt. %, preferably 0.30 - 1.5 wt. % of tapioca starch, and 0.05 - 0.40 wt. %, preferably 0.1 – 0.25 wt. % pectin. The invention further relates to the use of such a system and a frozen confection comprising the stabilizer system and the method of manufacturing the frozen confection. |
priorityDate |
2016-05-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |