http://rdf.ncbi.nlm.nih.gov/pubchem/patent/AR-052297-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_94ff2d78578d95d1e8d3a2233c76188d |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-269 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-545 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30 |
| filingDate | 2006-02-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_699836f2debf9aea49d8d8ff64d47ffe |
| publicationDate | 2007-03-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | AR-052297-A1 |
| titleOfInvention | CONFITERIA COMPOSITIONS WITH CENTRAL FILLING MATERIAL |
| abstract | A confectionery composition comprising 60 to 95% hard candy coating and 5 to 40% by weight of central filling comprising: a) 40 to 95% of an edible polar liquid that can be aqueous, polyhydric or low weight alcohols molecular and mixtures thereof and b) 0.001 to 10% of a thickener which may be xanthan gum, gellan gum, hydroxypropylcellulose, carboxymethylcellulose or modified starches. The central filling is fluidized by shear (cutting action) and has a lof (n at 0.01 s-1) / (n at 250 s-1) of more than 0.5 to 37sC. It may comprise a cooling and / or heating agent with sequential release. They are applied in candies with rheological attributes that prolong storage stability and the perception of residence of the filling in the mouth. |
| priorityDate | 2005-02-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419591227 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID10239 |
Total number of triples: 15.