http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CA-2599720-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b7bba9e7adefcd386b2cb9acc964ecfe |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-545 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-54 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-37 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-007 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-269 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-284 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-44 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-54 |
| filingDate | 2006-02-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ab3a507f8a053a7fd0edf7738f0594f3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5cd2a724c3dadfff433630ff9fdd9e0e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_68fedea1a89219f92faa992418d27521 |
| publicationDate | 2006-09-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CA-2599720-A1 |
| titleOfInvention | Center-filled jelly confections |
| abstract | A center-filled jelly product is made with (a) a liquid filling containing between about 0.5% and about 5% flavor and (b) jelly material completely encasing the liquid filling, the jelly material comprising between about 9% and about 19% gelling agent. The liquid center filling provides the product with a strong initial flavor impact when bitten into. In an embodiment, the outer jelly material is transparent, and maintains a well-defined boundary with the liquid center filling. The outer jelly material provides a chewy texture to the product. The product is made by (a) making an outer jelly confection by (i) dissolving a gelling agent in water to form a gelling solution; (ii) heating a syrup containing a bulk sweetener to form a first mass; and (iii) mixing the first mass, the gelling solution and optionally one or more secondary ingredients to form a second mass; (b) making a liquid filling by mixing a thickening agent, one or more bulk sweeteners, water and flavor to form a liquid filling; and (c) depositing the second mass at a temperature of between about 60~C and about 85~C, and the liquid filling at a temperature of between about 50~C and about 85~C, into a mold such that the liquid filling is totally encased by the second mass and the second mass will fill into at least a portion of the shape of the mold. |
| priorityDate | 2005-03-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 80.