| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f8565c8b0315a5c1678dca65ddfbc47a |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-27
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-256
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-244
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-52
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-56
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-231
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-015
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-72 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-269
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-256 |
| filingDate |
2016-02-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cda8283789388581329cb767e721c2a6
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7ea7d37cfc2e8f887f3000098d6ce4e4
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_14a5c0abeda4aa519425d6bdf3905353
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d821a87bb302c61fe027802146f29259
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a236164568d77d78ce3574c4bd3fa790
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4831a7f9318dd2f1a41222f77abf3a0c |
| publicationDate |
2016-08-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2016130507-A1 |
| titleOfInvention |
Compositions and methods for dual-texture bubble bits |
| abstract |
The principles of the present invention provide compositions and methods for making dual-texture bubble bits that are shelf-stable in ready-to-drink beverages, and provide a bursting and chewy mouth-feel sensation. The method may include combining an outer layer of high "G" alginate with high "M" alginate or pectin, and an inner layer including fruit puree/juice with gum and insoluble calcium salt to simulate the organoleptic properties of fresh bubble tea starch balls. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2019114248-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11191289-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2020056123-A1 |
| priorityDate |
2015-02-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |