| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5c718ada04b08ffc251ea5c07da78fbc
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_46cb6dcc0b1a1f411e93b9273bab737c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c22fc733022adc7af3f3e7001d8d5f3a |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-007
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-16 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-007 |
| filingDate |
2012-05-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3d1842af884964f65d331ed2893bec72
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ecd8ff57f5890f1313658462adc24945 |
| publicationDate |
2014-06-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2014161957-A1 |
| titleOfInvention |
Beta structured roll-in shortening composition |
| abstract |
The present invention provides a non-interesterified fully hydrogenated oil:oil:emulsifier composition crystallized to beta polymorphic structure having less than 5% trans-fats. The shortening composition can be used as a shortening and as a roll-in shortening for manufacture of laminated dough products such as croissants and Danishes. |
| priorityDate |
2011-05-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |