http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2015098820-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e1fd0148f9263372f4d57bc0d1217ba2 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-00 |
| filingDate | 2014-12-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_81f4f41931c068f7974b77ceb23b72a9 |
| publicationDate | 2015-07-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-2015098820-A1 |
| titleOfInvention | Chocolate-like food product for baking |
| abstract | Provided is a chocolate-like food product for baking which does not suffer from the problem that it is difficult to form fine particles during the preparation of chocolate-like food products for baking, or the problem of elevated viscosity. The chocolate-like food product for baking can be prepared so as to have a viscosity within a specific range suitable for coating and/or impregnation, can be imparted with heat resistance without spraying water onto the surface thereof or adding water or an aqueous starting material thereto, and has a smooth mouthfeel and melts in the mouth, like chocolate. Specifically provided is a chocolate-like food product for baking which contains a specified amount of one or more saccharides selected from among glucose, trehaolse and palatinose. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019000021-A |
| priorityDate | 2013-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.