http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102228522-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-208 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-628 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-132 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-56 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-34 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-56 |
| filingDate | 2018-10-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-03-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-03-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-102228522-B1 |
| titleOfInvention | A choco-sauce composition comprising allulose and use thereof |
| abstract | The present application is a composition for producing a chocolate sauce containing allulose and cocoa processed products; Choco sauce containing this; Choco sauce manufacturing method comprising the step of heating and homogenizing the composition for preparing the choco sauce; It's about how to keep spreads from solidifying. The composition for preparing a spread of the present application has excellent properties, such as improving spreadability and preventing curing, by adding allulose, which is a sweet material derived from nature. |
| priorityDate | 2017-10-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 23.