| 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/A23C11-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-32
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-36
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C11-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-56
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-163
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-243
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L9-22
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-24 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-24
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-48
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-32
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C11-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C11-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C11-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C11-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L9-20 |
| filingDate |
2018-06-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c8eb16e86b1b4b193ec733a1c52d6af9
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_41120662e594f4a31193e0a74d13a34e |
| publicationDate |
2019-01-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2019002031-A1 |
| titleOfInvention |
IMPROVED MOUTH TEXTURE / SENSATION COFFEE DYES AND MANUFACTURING METHOD THEREOF |
| abstract |
The present invention relates to beverage products, in particular a liquid non-dairy coffee dye composition having a texture similar to a sweetened condensed milk or a yoghurt product. The composition comprises oil in the range of 10 to 16% by weight; caseinate salts in the range of 1.5 to 2.2% by weight; mono- / diglycerides in the range of 0.13 to 0.3% by weight; tartaric acid esters of monoglycerides in the range of 0.4 to 0.8% by weight; kappa carrageenan in the range of 0.06 to 0.09% by weight; iota-carrageenan in the range of 0.05 to 0.11% by weight; guar gum in the range of 0.1 to 0.4% by weight. |
| priorityDate |
2017-06-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |