http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1217905-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_db3f481fdf2051a144d2fdb94da0b131 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b0564f6cb70e1fdf9c39ec0aaaa18e10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_dde3cab539add7905533c41b89d67e07 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-101 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-145 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-304 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G06F9-44 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate | 2000-08-30^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_92f0aebfc95a856d782e746269d36d0a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b4104ec86f9fec48ab6715b67378afa6 |
| publicationDate | 2002-07-03^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EP-1217905-A1 |
| titleOfInvention | Calcium fortified cereal product and method of preparation |
| abstract | Light cooked cereal dough products are provided that are fortified with at least a 0.3 % calcium at least a portion of which is supplied by CaCO2 exhibiting reduced discoloration such as RTE cereals and grain based snacks. The dried cereal finished products are fabricated from cooked cereal doughs that can comprise rice and/or corn and minor levels of other conventional cereal ingredients and calcium carbonate. The cooked cereal doughs additionally essentially comprise effective amounts of calcium sequestrants. Methods of preparing such calcium fortified cooked cereal compositions and dried cereal finished food products essentially comprise: A) providing a lightly colored calcium fortified cooked cereal dough or mass containing at least 0.3 % calcium (dry weight basis) at least a portion of which is supplied by calcium carbonate and sequestrants; B) forming the lightly colored calcium fortified cereal dough into pieces, and, C) drying the pieces to form the present rice based finished food products fortified with high levels of calcium. |
| priorityDate | 1999-09-22^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
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