| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d4c0ccaa651ed3179b1b4d881a8695d4
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5c1e9286c9eacb3ac02d9b9d2f3ef78e |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C2260-152 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-13
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1315
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-34
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-366
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1544
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-32
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-327
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1528 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-152
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-154
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-36
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C1-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-32
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-34 |
| filingDate |
2005-06-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e09b0e147bb0318442f7aea90f04dde5
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ac3be0f0a92aaa8eca2d2ea593862ee3 |
| publicationDate |
2006-01-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2006004604-A1 |
| titleOfInvention |
Ice creams comprising dietary fiber gel |
| abstract |
According to the present invention, fat and caloric content of ice creams can be reduced by the replacement of a portion fat content normally found in ice creams with an amount of dietary fiber. The result is that fat and caloric content of ice creams can be manipulated with minimal effect on taste and texture. Furthermore, the ice creams can further comprise functional foods that increase health and nutritional benefits of the ice creams. The functional foods can be added individually, and in any combination thereof. Hence, in addition to reducing fat and caloric content of ice creams by replacing a portion of fat with dietary fiber gel, additional health benefits can be achieved with compositions that include functional foods. |
| priorityDate |
2004-06-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |