| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e5a31d29d88179e4188657a305be08f3
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cab2a619d697635bad15fe68e26747b5
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7d2e820dcf6461218fc3b0642f8052d8
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cf9c6550365e7287eb175c9ecabb3425 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-24
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-212
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-32 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-206
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00 |
| filingDate |
2007-06-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2012-09-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f2b9330f420a7345d7db048141d9d191
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_736a79c2660710f63a17018d0d56bd04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8c07bf72ca86b5b2581bf5886dfc9a7e |
| publicationDate |
2012-09-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-8263168-B2 |
| titleOfInvention |
Indulgent edible composition |
| abstract |
The present invention is directed to an indulgent edible composition that provides an orally pleasurable eating experience similar to chocolate as the chocolate melts in the oral cavity comprising (a) a starch that when combined with water in a weight ratio of 5:95 starch to water, has a viscosity at 22° C. of about 0.03 Pa-s to about 2 Pa-s at a shear rate of 10 sec −1 ; (b) a protein-containing component that will substantially hydrate in water and will not coagulate; (c) a sweetener that when substantially hydrated is at least 90% free of crystals in said edible composition; (d) a fat-containing component that melts at a temperature of about 45° C. or less; (e) a hydrocolloid gelling agent that facilitates the formation of a gel matrix that will break down at a temperature of about 45° C. or less; and (f) an edible surfactant that is food-grade and has a HLB value of about 0 to about 12, wherein the edible composition has a total moisture content from about 10% to about 50% moisture by weight of the composition. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-D796775-S
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2019183265-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-D822333-S
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2012141652-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2015200825-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2014130649-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-D843681-S
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-3259998-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-D874087-S
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2014159452-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2014116750-A2 |
| priorityDate |
2006-06-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |