| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4de36eaaa471d491a1c3f2ae25eaef97 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G4-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-37
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-54
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-42
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G4-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G4-043
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G4-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B30B11-14 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B30B11-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-36
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-34
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G4-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-54
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-50
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G4-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G4-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G4-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G4-06 |
| filingDate |
2001-04-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0458cf6e9338a2e9571b4a4e5222a51a |
| publicationDate |
2011-06-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-2335492-A2 |
| titleOfInvention |
Confectionery product having an enhanced cooling effect |
| abstract |
The invention relates to a novel confectionery product comprising a core and a filling enclosed within the casing wherein the casing is a protective confectionery material and the filling comprises a major amount of monosaccharide polyol in a crystalline anhydrous powder form chosen among polyol having a cooling effect, and to methods for producing the confectionary product. The confectionery product according to the invention produces an enhanced refreshing effect in mouth. |
| priorityDate |
2000-05-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |