| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e5a31d29d88179e4188657a305be08f3 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-32
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-42
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-54 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-42
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-32
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-54 |
| filingDate |
2014-01-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2021-10-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d5941e6fcad113034a53753c5c711b0f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b78ac739bad1d5238ab91c9faf392a66
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8f3e81d40719b4d2655c5071538a56d9
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d0ff6282c3fb013a10392345ca60b2f5
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_54f6389acfbf5ca15375ebc238a0b61d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_69d0086a82d63c5e3e9d8d67f6e764e7
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_789d8119516688715e70ad6c9aec5733
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_57f87f2a065b0e1f9f2920559730a17b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_593d24af176d046b5725d1fbcbfc9bf6
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0f63bec9b8d7b6da5d35875a92077417
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_26536923fd9670d77074831548f27218
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1171a6dcf2d7326c4aadf20b6b62da88 |
| publicationDate |
2021-10-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-11134702-B2 |
| titleOfInvention |
Caramel, confection comprising the caramel and method of making the confection |
| abstract |
A caramel is provided comprising a solid plant fat and an amount of water less than 10 wt %. The caramel exhibits a chewy texture when consumed but is yet depositable. The caramel is thus advantageously used in a confection. In addition to the caramel, the confection may comprise a crisp component. Methods of making the confection are also provided. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2799536-C1 |
| priorityDate |
2013-01-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |