| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3790cf9d0c3667c21da89abddbe6a3bb
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_255d2505c89398865d1178b86a6cf960
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_dde3cab539add7905533c41b89d67e07
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e688971e8bf41d7db0f63a1b3a607258
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f4300431e06acdb25e4e993c1c1c2699 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L21-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-272
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-231
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-284 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-281
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-231
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-269
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-10 |
| filingDate |
1999-12-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8e850359ee7022c8c801698366de9e2d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_333c7f8e7ef9bb95957cc6176796ad32
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e6309aa75295e0ff55cd765b3a29ed90
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_05fdec33d19df99fc31e7ac23928720f |
| publicationDate |
2001-06-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-0143564-A1 |
| titleOfInvention |
Gel products fortified with calcium and method of preparation |
| abstract |
Disclosed are improved, intermediate moisture sweetened gelled food compositions fortified with calcium supplied by calcium phosphate. The gelled compositions comprise: A) about 55 to 85 % by weight nutritive carbohydrate sweeteners; B) sufficient amounts of a gelling agent(s) to provide a gel strength of about 2-8 kg/cm2; C) about 50 to 1500 mg/oz total calcium; and D) about 9 to 20 % moisture. Also disclosed are methods for the preparation of such fruit products involving forming a concentrated slurry of calcium phosphate having a particle size such that at least 90 % are less than 150 νm, forming a gellable blend and admixing the gellable composition with the slurry to form a gellable calcium fortified composition and forming into desired shaped and sized pieces. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-4166009-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2011088444-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8277865-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9414615-B2 |
| priorityDate |
1999-12-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |