http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CA-1164722-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_05ff905fdc49089f5f25746eaeb40190 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-70 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G4-00 |
| filingDate | 1982-09-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1984-04-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b51ca56c070533860eaace4d3654534c |
| publicationDate | 1984-04-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CA-1164722-A |
| titleOfInvention | Sorbitol encapsulated flavor |
| abstract | ABSTRACT OF THE DISCLOSURE A flavor composite comprises a mixture of sorbitol, mannitol, saccharin, and a flavor material contained therein. Pref-erably, the saccharin is present in an amount of 3% by weight of the mannitol. The presence of mannitol and saccharin is theorized to lower the congealing temperature of sorbitol, so that volatile flavors may be incorporated therein with minimal flavor loss. The present flavor composite may be prepared in the form of sugar-free candies, or may be reduced to particles or beads 3 having particle sizes appropriate-for incorporation into com-estible products such as chewing gums; A method of preparing the flavor composites is also disclosed which utilizes seed particles containing sorbitol, added to the mixture after the flavor to assist in the commencement of harden-ing. |
| priorityDate | 1981-10-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 77.