http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2438340-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_860014d37ad2404b7e68587a97ea00bf |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-44 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-003 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-0053 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-325 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-32 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-256 |
| filingDate | 2006-08-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2012-01-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9c6b520bb1dd4b76841fb21e6fa89013 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dbb6efe455e4013ca4c28b0fad348e8a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_af8cc8e1bb046d0a4898ed09880e4360 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e7467d5bfd3856e0e374c6a0ca66f5fa |
| publicationDate | 2012-01-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2438340-C2 |
| titleOfInvention | Confectionary product with low fat content representing water-in-oil emulsion |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to food industry. The confectionary product with low fat content has a solid structure and consists of a water-in-oil emulsion. The water phase is less than 60 wt % of the ready product. The fat phase is 6-20 wt %. Additionally the water-in-oil emulsion contains cocoa particles and at least one structure-forming agent. The structure-forming agent is chosen from polysaccharides and/or proteins. The method envisages mixing the water phase ingredients at a temperature lower than 40°C. Then the water phase is thermally treated at a temperature higher than 50°C, preferably - at a temperature higher than 70°C. The water phase is emulsified in the fat phase at a temperature higher than the ambient temperature, preferably - at a temperature equal to or higher than 50°C. The water-in-oil emulsion is cooled at a temperature higher than the ambient temperature. Then one adds cocoa particles. n EFFECT: invention allows to produce a confectionary product with low fat content with a solid structure having a full-fat product taste encouraging a feeling of melting and dense consistence of chocolate. n 9 cl, 5 ex |
| priorityDate | 2005-08-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 79.