http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0763983-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7302ecf92aef7a1d1bc21d4f4b983d4a |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G2200-06 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-32 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-33 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-0231 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-343 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-346 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-02 |
| filingDate | 1995-03-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_995ac0e0578637475b0ee180b69e043b |
| publicationDate | 1997-03-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EP-0763983-A1 |
| titleOfInvention | Sweetener in crystal form |
| abstract | The invention concerns a crystalline sweetener composition for sprinkling which contains: a) 40 to 95 wt % non-hygroscopic sugar alcohol which does not inhibit crystallisation; b) 2.5 to 45 wt % polydextrose and/or maltitol syrup (maltitol portion) and/or sorbitol; c) 0 to 10 wt % intensive sweetener; and d) 2.5 to 7.5 wt % water, as well as, optionally, conventional auxiliary substances. The invention further concerns a process for preparing such a crystalline sweetener composition for sprinkling, in which: a) the non-hygroscopic sugar alcohol which does not inhibit crystallisation, the polydextrose and/or maltitol syrup and/or the sorbitol and, optionally, the auxiliary substances and intensive sweetener are mixed with the water; b) this mixture is heated to 75 to 95 DEG C in a closed vessel whilst being stirred until everything has dissolved; c) a vacuum is generated and the mixture is cooled to 40 to 65 DEG C whilst being stirred slowly; d) the vessel is aerated and seed crystals and, optionally, intensive sweetener are added; e) when the vessel has been closed again, the mixture is further stirred rapidly; and f) the vessel is emptied. |
| priorityDate | 1994-03-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 60.