http://rdf.ncbi.nlm.nih.gov/pubchem/patent/AR-054002-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/A23L27-86 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G4-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-545 |
| filingDate | 2006-02-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f34a4b0393738c8101f3883f8161a8a4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_699836f2debf9aea49d8d8ff64d47ffe http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_493763a86f31c38ad22f9217cd9a9dd0 |
| publicationDate | 2007-05-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | AR-054002-A1 |
| titleOfInvention | CONFITERIA PRODUCTS CONTAINING CAFFEINE |
| abstract | A confectionery composition comprising a) xanthine or a derivative, b) a refreshing composition comprising a physiological agent with a cooling effect threshold of 100 micro g or less, according to a test panel with a reported threshold of 0.25 micro gyc) a heating composition comprising a physiological agent with a heating effect threshold of 100 micro g or less, according to a test panel with a reported threshold of 0.25 micro g, where b) and c) are in different regions within the composition adapted for Give a sequential profile. Component a) may be 0.01 to 5% of xanthine, caffeine, theobromine, theophylline, their salts or mixtures. Component b) may be 0.001 to 10% menthol, monomethyl glutarate, peppermint oil, 3-1-methoxy propan-1,2-diol, N-ethyl p-menthane-3-carboxamide, trimethyl-isopropylbutanamide or mixtures thereof. Component c) may be 0.001 to 10% of n-butyl, n-propyl, isopropyl, isobutyl, n-amino, isoamyl, n-hexyl, methyl or ethyl alcohol, vanillinic, gingerol shogaol, zingerone, paradol, capsaicins ethers , ethanol, isopropanol, isoamilol, benzyl alcohol, chloroform, eugenol, cinnamon oil, cinnamic aldehyde or mixtures thereof. It can be in the form of caramel with central filling. It allows to reduce the bitter taste associated with xanthines for application in candy a derivative. |
| 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
Total number of triples: 62.