| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fe80c5c563e6f5fb5b3a890bc8ff9016
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_432b8542efda999c48edce9443c7eb7c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fdc6d0d2b3d23135c99423dde5449890
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_48c4600a875135ddef3755e615f5bfd7 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-346
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-212
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-284
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L9-12 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P1-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-0522 |
| filingDate |
2012-03-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5d14aeef00044c7c3ecec2361ab3fe5e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4b8f90ca1dbfe936cbaa3df129ec67cc
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a20af152c77764145747c94cdd923b7e |
| publicationDate |
2012-10-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2012251676-A1 |
| titleOfInvention |
Reduced fat, high moisture ready to eat dessert |
| abstract |
Methods and compositions relating to a foodstuff having a first component with a first soluble solids ratio; and a second component with a second soluble solids ratio, wherein the second component is a foodstuff comprising (i) about 50% to about 70% water; (ii) about 7% to about 17% hard fat; (iii) about 0.1% to about 5% protein source; and (iv) about 0.1% to about 20% water binder, the foodstuff having a gel strength of about at least 100, further wherein the foodstuff does not comprise lecithin; wherein the first and second components are arranged in discrete layers to form the multi-texture, ready-to-eat foodstuff and wherein the first and second soluble solid ratios have a relative difference of less than about 12 percent. |
| priorityDate |
2011-03-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |