http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CA-2370529-C
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_dde3cab539add7905533c41b89d67e07 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-362 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-44 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-54 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-46 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-46 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-54 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-44 |
| filingDate | 2000-04-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2010-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_62f126286c4da45f307f48425580ced5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ff9ad8165ccf8f01a94ce0234ddc7a3c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4b34f70b51b4d97d569317bf99ab2c70 |
| publicationDate | 2010-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CA-2370529-C |
| titleOfInvention | Quickly dissolving aerated confection and method of preparation |
| abstract | Disclosed are aerated confections in dried aerated confections that dissolve quickly in water or in a dairy beverage. The aerated food products comprise 50 to 98% of a saccharide component; about 0.5 to 30% of a structuring agent; about 1 to 6% moisture and about 1% to 5% of a whipping agent. The aerated food products have a density of about 0.1 to 1.0 g/cc. The compositions can be formed into pieces having a ranging from about 0.1 to 5g each. The compositions can be combined with slowly dissolving aerated confectionary compositions to provide composite products having novelty appeal. Preparation methods are disclosed comprising: (A). providing a first steam of first aerated confection composition having one portion fabricated from a quickly dissolving aerated confection composition having a moisture content of about 8% to about 25%; a density of about 0.1 to about 1.0 g/cc; a temperature of about 70 to 180~F; and, (B). providing a second steam of a second aerated confection composition fabricated from a slowly dissolving aerated confection composition having: a moisture content of about 8% to about 25%; a density of about 0.1 to about 1.0 g/cc; a temperature of about 70 to 180~F; and (C). co-.extruding the first steam and second steam under pressure in an extruder without substantial intermingling of the extrusion steam to form a combined steam; (D). severing the combined steam into pieces; and (E). drying the aerated confection pieces to a moisture content of about 1% to 6% to form dried aerated confections having a first quickly dissolving portion and that dissolve in second slowly dissolving portion. The confectionary food products find particular suitability for use as ingredients for children's RTE cereals. |
| priorityDate | 1999-04-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 57.