| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_dde3cab539add7905533c41b89d67e07
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_db3f481fdf2051a144d2fdb94da0b131
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b0564f6cb70e1fdf9c39ec0aaaa18e10 |
| classificationCPCInventive |
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
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-304
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G06F9-44 |
| filingDate |
2000-08-30^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b4104ec86f9fec48ab6715b67378afa6
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_92f0aebfc95a856d782e746269d36d0a |
| publicationDate |
2001-03-29^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-0121016-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. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-6913775-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2005074709-A3
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2005074709-A2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-0184953-A3
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-0184953-A2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1786277-A2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1786277-A4
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-7431954-B2 |
| priorityDate |
1999-09-22^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |