| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_81ad53b64eb74859acdc01278829b080 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-34
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-42 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-42
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-34
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-104 |
| filingDate |
2013-12-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b2de6feccf187804c90df609fc9610bd
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1e9b3f13bc61e00d0e9a931c6778aeed |
| publicationDate |
2014-06-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2014086967-A1 |
| titleOfInvention |
Natural texture modifier delivering body and sweetness to frozen confection products |
| abstract |
The present invention relates to a frozen confection product comprising oat syrup, a natural sweetening agent. Preferably the frozen confection product is prepared by using a standard freezing step followed by low temperature extrusion and by acidifying the ingredient mix for preparing the frozen confection product. Furthermore, the invention relates to a method of preparing the frozen confection product. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2744870-C2 |
| priorityDate |
2012-12-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |