http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0134322-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-17 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-32 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-17 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-30 |
| filingDate | 1983-08-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1987-04-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1987-04-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EP-0134322-B1 |
| titleOfInvention | Process for incorporating aspartame into extruded products |
| abstract | Dry comestibles, such as cereal products and baked-type goods having an L-aspartic acid sweetening derivative distributed substantially uniformly throughout the comestible as a substitute for sugar or other sweeteners, are obtained by combining the L-aspartic acid sweetening derivative, a pH adjuster, water, and the remaining dry ingredients of the comestible to form a dough, extruding the dough through an extruder die plate, cutting the extruded product into pieces, and optionally reducing the moisture content of the pieces by conventional means like drying or toasting. The most feasible method of combining the ingredients is to separately feed: a) an aqueous solution of the sweetening derivative having a pH adjusted to about 1.0-7.0, preferably 2.0-3.0, and b) a preblended mixture of the remaining dry ingredients to the extruder wherein they are admixed to form a dough. Decomposition of the L-sapartic acid sweetening derivative during processing is minimized by controlling the pH of the sweetener solution, and the exposure time of the sweetener to high temperatures throughout the process for producing the dry comestible. The extruded dry baked comestibles are highly palatable, do not look sugar coated, do not contain localized concentrations of the L-aspartic acid sweetening derivative and are shelf stable for extended periods of time. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5015488-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5015490-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5015489-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5030468-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5071668-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5077074-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5079012-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5124161-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-4999208-A |
| priorityDate | 1983-08-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 48.