| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_860014d37ad2404b7e68587a97ea00bf |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-34
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-32
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-52 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-34 |
| filingDate |
2012-12-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2017-04-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6833c70d3718d263e1c54885315fef88
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_09ee65d7e4882d0ee044bae1e5c03b2b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c321457ee323683785a06f3e8f43ab63 |
| publicationDate |
2017-04-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
RU-2617792-C2 |
| titleOfInvention |
Composition for preparing homemade frozen confectionery products |
| abstract |
FIELD: food industry. n SUBSTANCE: composition stable at storage for preparing a frozen confectionery product includes the sweetener, milk fat and one or several polysaccharides with the dextrose equivalent value of maximum 40. Wherein the composition contains no added emulsifiers or stabilizers, the composition is a powder. The method of obtaining a frozen confectionery product and a frozen confectionery product are proposed as well. n EFFECT: invention allows to obtain ice cream with the smooth and creamy texture without using stabilizers and emulsifiers. n 36 cl, 4 ex |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2772732-C2 |
| priorityDate |
2011-12-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |