| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_dde3cab539add7905533c41b89d67e07 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-003
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-0056
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-001
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-165
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L35-10 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L35-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-005
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-16 |
| filingDate |
2014-07-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2017-10-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5045e096492e5082542b4b0f7885398a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bd846123cf73ff32f83bcd9e215da82e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ec1bfd097df79a107ef27e90a84a2c25
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8946e06a42ae64f6df859c0f7f072966
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3eaa6c483ee45cef3bed910df31f2602
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_beb6595f707077f60284b9a13cb36ba8 |
| publicationDate |
2017-10-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-9795151-B2 |
| titleOfInvention |
Hydrated fat compositions and dough articles |
| abstract |
Disclosed are hydrated fat compositions comprising a water-in-oil emulsion comprising (a) a continuous phase comprising: a solid fat comprising a fully-hydrogenated vegetable oil, a stearine fraction of a vegetable oil, or a mixture thereof, in an amount ranging from about 5 wt. % to about 40 wt. % of the hydrated fat; and a low trans-fat liquid vegetable oil in an amount ranging from about 20 wt. % to about 80 wt. % of the hydrated fat composition; (b) a dispersed phase comprising water in an amount ranging from about 5 wt. % to about 60 wt. % of the hydrated fat composition; and (c) an emulsifier. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2021146145-A1 |
| priorityDate |
2007-01-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |