| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9b0f615b92cd3bb66e8ea41483a2dc63
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5b4b60cba656bd8dca638e056299db88 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y10S426-804 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-26
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-52 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-308
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-44
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-52
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-32
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-007
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-02 |
| filingDate |
1995-12-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
1997-07-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4134153fee24052afecec4013afe03f2
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_468b46d49f56b2ceb6c6a199c894096a |
| publicationDate |
1997-07-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-5645881-A |
| titleOfInvention |
Reduced calorie ice cream-type frozen dessert and butter fat mimetics therefor |
| abstract |
Reduced calorie ice cream-type frozen desserts are prepared by replacing some or all of the fat in an ice cream recipe with a butter fat mimetic composition comprised of a fatty acid-esterified propoxylated glycerin composition. The mimetic composition may be comprised of two or more fatty acid-esterified propoxylated glycerin compositions in order to obtain a composition having a melting profile similar to that for butter fat. The reduced calorie ice cream-type frozen desserts have a rich, creamy texture and excellent flavor. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-6361817-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1033079-A3
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-6518226-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2006029710-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-6268010-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2003197235-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-6911226-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2005095336-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2007154610-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2013147847-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8021706-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-7968138-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2010047427-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2004071835-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2023141105-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-6039998-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11680218-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10694766-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11230682-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-6544578-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1033079-A2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2006019011-A1 |
| priorityDate |
1995-12-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |