| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_277a5cb8beaee6b4eeddbe854d944624 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-51084
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-5066 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-44
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-42
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-34 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-34
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-42
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-44 |
| filingDate |
2016-06-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ede250086ce56b60b8eaafa66aeeb8e1 |
| publicationDate |
2018-10-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2018303123-A1 |
| titleOfInvention |
Stabilized frozen dessert composition |
| abstract |
A frozen dessert comprising a stabilizer composition comprised of non-coprocessed colloidal microcrystalline cellulose and konjac wherein the weight ratio of colloidal microcrystalline cellulose to konjac is from 4:6 to 1:9. Such frozen dessert exhibits unexpectedly desirable anti-meltdown and heatshock resistance coupled with unexpectedly desirable organoleptic properties. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2023141105-A1 |
| priorityDate |
2015-06-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |