http://rdf.ncbi.nlm.nih.gov/pubchem/patent/ES-2622501-T3
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f630a6157d8f7411967d10ed528a0c33 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K47-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K47-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-212 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G4-062 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-343 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-34 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P20-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G4-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-256 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-231 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L25-00 |
| filingDate | 2009-07-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-07-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7c79c2eb2da1238f0c53b40e315c2c0d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9adb3888b326b7750fd55a6d8ae9d65e |
| publicationDate | 2017-07-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | ES-2622501-T3 |
| titleOfInvention | Use of gum arabic in toppings, jams and adhesion |
| abstract | Use of a replacement of gum arabic, partial replacement or extended composition in applications of toppings, confectionery and adhesion of foods in sugar and without sugar, wherein the replacement of gum arabic, partial replacement or extended composition is prepared by a method comprising stages of: a. Mix a strong (key) film former selected from the group consisting of cellulose gum, methyl cellulose, hydroxypropyl methylcellulose (HPMC), propylene glycol alginate, carrageenan, pectin, alginate, gellan, agar, konjac, xanthan, fenugreek, tare and combinations thereof between 0.1% and 10% of a total composition with, b. a low viscosity cracking agent selected from the group consisting of maltodextrin, monosaccharides, disaccharides, oligosaccharides, larch gum, polydextrose, and combinations thereof; C. a stickiness modifier selected from the group consisting of starch, guar gum, locust bean gum and combinations thereof; d. a rapid crystallization agent selected from the group consisting of inulin, erythritol, low DE maltodextrin, lactose, and combinations thereof; wherein the composition has a viscosity at a concentration of 35 ° - 40 ° Brix that is 10 cP up to 2000 cP at 25 ° C and a cast film of 5 mils to 10 mils cracks in flakes in the drying that is between that of the materials that can generate films and continuous materials that crystallize and do not form films at all. |
| priorityDate | 2008-07-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 68.