http://rdf.ncbi.nlm.nih.gov/pubchem/patent/IE-911156-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3778cd4d429cca6d7d51aaa27138c647 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20 |
| filingDate | 1991-04-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9657e2a634119f8ab7a312e89b42d806 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_03c1b92585be355c08ee0ec8f4249449 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_59ce730eb7f8fa3c55ce9eaeedc5e056 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6dfee6e0c077753774eeb2613134ab69 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_22cb20258bca30297587327b435d4a43 |
| publicationDate | 1992-10-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | IE-911156-A1 |
| titleOfInvention | "A food product" |
| abstract | An edible spread comprises water, from 2% to 20% by weight of water soluble starch, particularly a combination of hydrolysed maltodextrins having a dextrose equivalent of less than 5. A 5 water binding system comprises from 0.05% to 1.5% by weight of alginate, from 0.5% to 5.0% by weight of gelatin and a calcium source material such7 as calcium salts or milk protein to stabilise the spread. From 2% to 12% by weight of a soluble vegetable fibre may also be used as part of the water binding 10 system. The spread may include up to 40% added fat. |
| priorityDate | 1991-04-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 60.