http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-7867544-B2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2efbe95965e682e179dfd266c9980505 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-56 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-30 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-00 |
| filingDate | 2005-07-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2011-01-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0019bd0a55bcab688e11bbab3f7e72de http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8933f6456eb3c183d3b1b0c7212a5bae |
| publicationDate | 2011-01-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | US-7867544-B2 |
| titleOfInvention | Food compositions and related methods |
| abstract | An amorphous sugar-free sweetening composition acts as a sugar substitute in the production of a chocolate confection. Maltitol syrup may be employed in a chocolate confection mixture with a dry milk substitute composition to form a chocolate confection with improved taste and texture characteristics as compared to other sugar-free chocolate confection compositions. Other amorphous sweetening compositions may be used in the production of chocolate compositions. Methods of making chocolate compositions are also disclosed. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9655374-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10021893-B2 |
| priorityDate | 2004-07-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 82.