| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6b6c051e15252a662a0809f090491caf
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e31a0c2a1faf9ee1bb09e01c01abb2f2
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e8c30423fd3f170bb2333150798f208e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7176d37355e55e4571c6814142b07cf3
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_47b335a4b991f7ede8342cf116674c12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_494ca5c608aa5c12f55c593c58a69535 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y10S426-808
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y10S426-806 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-125
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-40 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
| filingDate |
2007-02-02^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2012-07-31^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4b03f2e537b3782f69d7010e2d430818
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_44249624628a532a771caf34669d27e0
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_86540faf2d6def6fd71e64897435a8bc
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4fb52420c644b043827210640cf53e84
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ae90a76bfe6998549ba76b95a699c160 |
| publicationDate |
2012-07-31^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-8231925-B2 |
| titleOfInvention |
Ingredient systems comprising trehalose, food products containing trehalose, and methods of making same |
| abstract |
Methods for reducing the sodium content of finished food products comprising adding trehalose to suitable food products in an amount ranging from greater than 0% to less than 1.5% by weight of the finished food product and by optionally further adding sodium and or potassium. Ingredient systems for achieving salt (i.e. sodium) reduction in suitable food products are also provided. The ingredient systems comprise trehalose and can include sodium, potassium, or combinations thereof. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9346604-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9474297-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9969817-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9629384-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11051539-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10669444-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10654964-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10604590-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9247762-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9549568-B2 |
| priorityDate |
2004-08-20^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |