| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_136cb56216d220f184305e921e1ac221
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4cd3a6f4a01d5a642da66bb1c7d84f1b |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-72
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P10-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-02 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
| filingDate |
1998-02-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_86b848f9e0563fa0b816cdb4d3c3194b |
| publicationDate |
1998-09-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-9838869-A1 |
| titleOfInvention |
Edible food improving composition with deferred activity |
| abstract |
Edible composition comprising a first component and a second component being capable of interacting in an aqueous food system, both as particles encapsulated or coated by a fatty substance which is degradable during processing of the food system so as to defer the interaction between the components. The components can be baking powder components, gelling agents, enzymes or aroma compounds. The composition can be used in aqueous food pre-mixes. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2016061214-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-6720022-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9566240-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-0219828-A1 |
| priorityDate |
1997-03-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |