http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2010138530-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_235e380a910b27f12c2ef51d892d9616 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_076b5cd038733fcefdaf3b520f38cc53 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L21-27 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L21-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-09 |
| filingDate | 2010-05-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_aede8d23baac957ffd29481167bea2ae |
| publicationDate | 2010-12-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-2010138530-A1 |
| titleOfInvention | Honey replacement syrup |
| abstract | A composition comprising from about 55 % d.s.b. to about 70 % d.s.b fructose; and from about 9 % d.s.b. to about 20 % d.s.b. maltose. A method comprising mixing a first aqueous solution comprising from about 85 % d.s.b. to about 95 % d.s.b. fructose with a second aqueous solution comprising from about 35 % d.s.b. to about 60 % d.s.b maltose, to yield a third aqueous solution comprising from about 55 % d.s.b. to about 70 % d.s.b fructose and from about 9 % d.s.b. to about 20 % d.s.b. maltose. A method comprising adding 1 weight part of a composition comprising from about 55 % d.s.b. to about 70 % d.s.b fructose and from about 9 % d.s.b. to about 20 % d.s.b. maltose, to from about 0.1 weight parts to about 100 weight parts of a foodstuff. |
| priorityDate | 2009-05-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 253.