| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_81ad53b64eb74859acdc01278829b080 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-46
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-34 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-46
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-34 |
| filingDate |
2017-05-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_607132e66271507a89a278ff70e6abc3
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_385f923a23fa76782536b48e43073887 |
| publicationDate |
2019-05-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2019133149-A1 |
| titleOfInvention |
Stabilization of frozen aerated confection |
| abstract |
The present invention relates to a stabilizer system of natural ingredients for use in frozen aerated confection, the stabilizer system comprising 0.25-2.0 wt. %, preferably 0.30-1.5 wt. % of tapioca starch, and 0.05-0.40 wt. %, preferably 0.1-0.25 wt. % pectin. The invention further relates to the use of such a system and a frozen confection comprising the stabilizer system and the method of manufacturing the frozen confection. |
| priorityDate |
2016-05-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |