| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6a1c4c18c1ae74b2ca0c2f1cdf14a79a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_65f8d0daa554c32041c0a34d21de4a63
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0134e3f44ea09e1cd1a6a4bc080ad315 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-46 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-46 |
| filingDate |
2007-10-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fd664f5ced9490be430c8780379c105d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d9ed09633735f5e09cdae7ef8d4ca5b1 |
| publicationDate |
2008-05-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2008055599-A1 |
| titleOfInvention |
Compositions |
| abstract |
A fat continuous confectionery composition comprises less than 2% by weight of a fermentable sugar, and a sweetening component in an amount of at least 25% by weight of the composition. The sweetening component comprises at least 50% by weight non-hydrogenated isomaltulose and may also comprise at least 5% by weight inulin, dextrin or a mixture of inulin and dextrin. The composition may comprise milk or whey protein in an amount of between 1 and 10% by weight of the composition. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2010031527-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102159089-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2020120392-A1 |
| priorityDate |
2006-11-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |