| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e8c30423fd3f170bb2333150798f208e |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-0205
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-165
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-80
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-007
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-36 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-007
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-36 |
| filingDate |
2001-06-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2003-08-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_90f6f2bd547d01ae55191aae3c7c63bf
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4862f6b4c96c9a1854b9453c200c270e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8af646738c5beb94ef62249a2ab68841
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6dbf8b4e41b6508e75883385d2ef7eaf
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_30bb631a802e9be12537f862b641f8b9
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_80b4fe1d51f0e3a1ae23c0fae9353ebb |
| publicationDate |
2003-08-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-6605309-B2 |
| titleOfInvention |
Food composition |
| abstract |
Food compositions including a triacylglycerol component and a bulking agent are provided. The triacylglycerol component typically forms about 20 to 35 wt. % of the food composition. The triacylglycerol component can be formed by combining a lauric triacylglycerol with a saturated 16/18 triacylglycerol. The triacylglycerol component can be characterized by its fatty acid composition, which typically includes at least about 30 wt. % lauric acid and at least about 10 wt. % total of palmitic acid and stearic acid. Methods for making the food compositions and food products incorporating the food compositions are also provided. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2010037699-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2008248179-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2010303996-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2004121062-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8062685-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-7153531-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-7572476-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8087300-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2004121045-A1 |
| priorityDate |
2001-06-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |