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/A23D9-007 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-005 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-0053 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-19 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-17 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-125 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-05 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-32 |
classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-05 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-005 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-007 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-32 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 |
filingDate |
2018-06-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2ce3c5b99aea21097d755512ce9150a0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_56c069790a803312eb895693d2859868 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_decf0c1bc85b299e00d34ffb27b5f268 |
publicationDate |
2018-12-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
WO-2018224543-A1 |
titleOfInvention |
Food composition |
abstract |
The present invention relates to food compositions, in particular food compositions comprising a dispersion of particles in a continuous fat phase, the particles comprising fat droplets dispersed within an amorphous continuous phase. Further aspects of the invention are a process for manufacturing a food composition and the use of particles comprising fat droplets dispersed in an amorphous continuous phase to reduce the sucrose content and/or the saturated fatty acid content of a fat-continuous confectionery product. |
priorityDate |
2017-06-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |