http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-9534221-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a9685e3cc4d678a49b1b863cc84a4666 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_78ebee9c28ed327ae372b4b479e3663b |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-05 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-05 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
| filingDate | 1995-04-28^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7acb44232c3b58f564c4102973777630 |
| publicationDate | 1995-12-21^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-9534221-A1 |
| titleOfInvention | Sweet cinnamon or other flavoured, fat-based, anhydrous flakes for bakery purposes |
| abstract | An anhydrous fat-based discrete flavoring additive is provided for incorporation into baked goods and flour confections. The discrete flavoring additive product comprises from substantially 0 % to 2 % by weight of moisture, from about 5 % to about 15 % by weight of finely ground cinnamon or other flavoring, from about 25 % to about 35 % by weight of a bakery-compatible oil that is substantially liquid at about 35 °C to about 40 °C, with the balance being granulated sugar. The bakery-compatible oil is selected from the group consisting of vegetable oils and liquid butter fats, and mixtures thereof, which exhibit a solid fat index curve characteristic which is substantially that of butter fat. The bakery-compatible oil or fat system has finely ground cinnamon or other flavoring in suspension, is mixed with granulated sugar, and is then solidified at about 6 °C to about 12 °C. The product, when solidified, will remain substantially solidified at temperatures below about 35 °C, and particularly at room temperature of about 20 °C ±. In manufacture, the oil and fat content is mixed together with the finely ground cinnamon or other flavoring, slightly cooled, and then mixed with granulated sugar. It is then cooled at temperatures of from about 6 °C to about 12 °C. Other flavours that are compatible with sugar for sweetening, and that may be finely ground for suspension in the fat systems, may include ginger, nutmeg, cloves, allspice, maple sugar, or mixtures thereof. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9808017-B2 |
| priorityDate | 1994-06-14^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
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