| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ab36572c588ed7e5f2ee5376f0202e01
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0a49c2523013bdab9880d66aace99f44
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1a56db976312d079b0a0add3d6e3f160 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-015
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-0053 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-015
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-005 |
| filingDate |
1998-06-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d94055ce0fdc5c5f7013ab4744621427
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b85c7889b7c857ead1c19dbbdbcc8e74 |
| publicationDate |
1998-12-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-9857551-A1 |
| titleOfInvention |
Whipped low fat spread |
| abstract |
The present invention provides an oil-in-water emulsion spread that has a low fat content and good spreading properties at all temperatures from 4 °C to 25 °C. The present whipped spread comprises a continuous aqueous phase comprising (A) from about 10 % to about 45 % fat, wherein at least a portion of the fat is vegetable oil; (B) an effective amount of an emulsifier; and (C) an effective amount of an emulsion stabilizing agent. The whipped spread has a whipping overrun of at least about 200 %. |
| priorityDate |
1997-06-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |