| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1913184e318b9daa8b77599ae7fc03bd
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_99c10f5bda55756c9d96da1bb9e467f1 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-10 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-00 |
| filingDate |
2006-10-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_786e62eb1ce33236c11d05858b99dcaf
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_167d54ee4ba9c53c8decd507e22c0884 |
| publicationDate |
2007-02-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2007042100-A1 |
| titleOfInvention |
Use of polyol esters of fatty acids in aerated frozen confection with decreased freezing point |
| abstract |
A frozen confection preserving its smoothness and exhibiting reduced ice crystal growth after being exposed to heat shock treatment and with decreased freezing point is produced comprising fat, sweetener, non-fat milk solids and water, and in which an emulsifier is present, wherein the emulsifier is a polyol ester of a fatty acid such as a propylene glycol monoester of fatty acid. |
| priorityDate |
2004-05-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |