| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8e4cb3b6c2490daec19b4a49c20cd2b5 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-19
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-181
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-38
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-17
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-26
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-21
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-125
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-13
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-062
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-14 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-17
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-125
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-13
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-26
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-38
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-19
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-062 |
| filingDate |
2022-08-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6fef915fbe3a21371797fbde6020d07c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4a7485017293e750974989c4c1630ba6
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_84e28b0f08368ff657c8008b7ae68ab0 |
| publicationDate |
2022-11-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
GB-2606974-A |
| titleOfInvention |
Lower calorie baked products |
| abstract |
A baked product having an energy content of no more than 1670KJ per 100g comprises: a confectionery component and a baked component; 1.0-20g per 100g total dietary fibre; at least 16g per 100g total fat; 0.05-4.00g per 100g of one or more caloric sugars; 5-33g per 100g of one or more sugar alcohols; no more than 12g per 100g of one or more carbohydrates having an energy content of below 0.5 kcal/gram; and 0.1-16 wt.% of total moisture by weight of the baked product; wherein a combined total theoretical heat of solution of the one or more sugar alcohols and/or the one or more carbohydrates having energy content below 0.5 kcal/gram is not lower than -6 j/g, the total theoretical heat of solution being defined as [heat of solution of the sugar alcohols multiplied by (percentage amount present/100)] + [heat of solution of one or more carbohydrates having an energy content below 0.5 kcal/g multiplied by (amount present/100)]. The one or more carbohydrates having an energy content below 0.5 kcal/g may be erythritol and/or allulose. The baked product is formed by providing a baked component and depositing the confectionary component on or in the baked component. |
| priorityDate |
2022-06-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |