http://rdf.ncbi.nlm.nih.gov/pubchem/patent/BR-102021010507-A2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a3f66646b495e9041cbb21ab97bff6d9 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-54 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-38 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-54 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-38 |
| filingDate | 2021-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c3e8c9cbd934713b8c1d0d73a936136c |
| publicationDate | 2022-12-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | BR-102021010507-A2 |
| titleOfInvention | PROCESS FOR OBTAINING A SUGAR-FREE FOOD PRODUCT (PASTE COVERING) |
| abstract | PROCESS FOR OBTAINING A SUGAR-FREE FOOD PRODUCT (PASTE COVERING). Refers to a paste coating with no added sugar to be used in bakery and confectionery products (such as cakes, pies, cupcakes, cookies, sweets, etc.), satisfying various requirements such as adequate texture and gloss, good malleability, resistance to humidity, a pleasant taste on the palate, resembling American paste produced with refined sugar (sucrose) in all respects. The paste coating without added sugar uses as main ingredients: fructose, erythritol, xylitol, maltitol, stevia, maltodextrin, sucralose and/or milk, in addition to the following ingredients: colorless gelatin powder without flavor, water, corn starch, essence colorless, xanthan gum, cream of tartar, carboxymethylcellulose and potassium sorbate and white dye, with the aim of obtaining a malleable cover, with elasticity, flavor and texture similar to paste made with sugar, and with good durability, which can be used in the diet food segment, especially in the zero-sugar artistic confectionery, and consumed by people with dietary restrictions on sugar or by people who want to reduce their consumption of this carbohydrate. |
| priorityDate | 2021-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 37.