http://rdf.ncbi.nlm.nih.gov/pubchem/patent/MX-PA05013531-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1d47ea4a98d4d599e0ff810991424307 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-32 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-20 |
| filingDate | 2005-12-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8a44a73995539cf4a909f939c205ea7e |
| publicationDate | 2006-06-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | MX-PA05013531-A |
| titleOfInvention | FROST CONFITURE AND PROCESS FOR MANUFACTURING. |
| abstract | An iced jam is provided that has a total energy content of 150 to 350 kcal (628 to 1460 kJ) per 100 g of frozen jam. The frozen jam includes fat and carbohydrate. The carbohydrate comprises free sugars and the fat comprises saturated fatty acids. Each of the fats, carbohydrates, saturated fats and free sugars contribute specific amounts of energy to the frozen jam. The jam has an improved nutritional balance of dietary factors without loss of a pleasant taste. A suitable process for manufacturing the frozen jam is also provided, the process comprises forming a premix comprising a glucose syrup having an equivalent of dextrose in the range of 20 to 40 DE and then the premix is frozen in such a way that form the frozen jam. |
| priorityDate | 2004-12-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 55.