http://rdf.ncbi.nlm.nih.gov/pubchem/patent/TW-I759561-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8bc6d7e07cca0c16f01bcf4a891790c0 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-363 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-11 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-157 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P20-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-157 |
| filingDate | 2018-11-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2022-04-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d788d3a71314a2c6d0222ed8a2a2b67b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e016044074650b366afb4ee156e5edd6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6353d789ce1dd74d55e8c22573b9176b |
| publicationDate | 2022-04-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | TW-I759561-B |
| titleOfInvention | Batter mix composition comprising allulose and use thereof |
| abstract | The present disclosure relates to a composition for preparing a batter mix, which comprises grain flour, baking powder, and allulose; a batter mix, batter, and prepared food comprising the composition for preparing a batter mix; a method for preparing a prepared food and frozen prepared food using the composition for preparing a batter mix; a method for improving viscosity stability of a batter; a method for reducing an oil overabsorption rate of a prepared food; and a method for improving freeze-thaw stability of a frozen prepared food. n By using allulose, the composition of the present disclosure for preparing a batter mix can reduce the oil overabsorption rate while increasing the viscosity stability of a batter and imparting suitable color to a prepared food prepared with the batter. Additionally, a frozen prepared food with improved quality can be provided by increasing the freeze-thaw stability and hardness of the frozen prepared food prepared with the batter. |
| priorityDate | 2017-11-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 27.