| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e5a1b323e3cff07cf1cfb61d30a831ca
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_81ad53b64eb74859acdc01278829b080 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-32
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G2200-06 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-322
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-245
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-34
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G2200-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G2200-00 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-32
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-34 |
| filingDate |
2016-04-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2021-07-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7b36ad143f1e24fd782a589f0120fdcb
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2a5c78d1fd155ffda409ca10d0e0460e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_af8ae3340b5c49a8db96946f33d31278 |
| publicationDate |
2021-07-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-11064716-B2 |
| titleOfInvention |
Composition for coating frozen confectionery and a process for manufacturing same |
| abstract |
The invention relates to a composition for coating a frozen confection, the composition comprising 10 to 50 wt. % dry glucose syrup with a DE (Dextrose Equivalent) below 40, and a total amount of mono and di-saccharides below 10 wt. %, and a water activity below 1.0 and 35 to 70 wt. % fat. The invention also relates to a process for making the composition. |
| priorityDate |
2015-04-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |