http://rdf.ncbi.nlm.nih.gov/pubchem/patent/ES-2819530-T3
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3a94e124fefdec1f7d4a21dd32fcbeee |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-062 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-181 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-18 |
| filingDate | 2016-03-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-04-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_40adc3e267bfefc0d9b232df22f4dffe http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ca01dcad852e4d125577ba47f97cfa5f |
| publicationDate | 2021-04-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | ES-2819530-T3 |
| titleOfInvention | Soft confectionery product with increased amount of slow-release carbohydrates |
| abstract | A soft confectionery product having a slowly-available-glucose (SAG) content of 15 to 40% by weight and a water activity of 0.4 to 0.9, the product comprising a baked part obtained from dough and, optionally, a coating and / or a filling, the product comprising: cereals in an amount of at least 35% by weight; at least 5% by weight of sugars, having a degree of polymerization of 1 or 2, by weight of the soft confectionery product; and 0.5 to 12% by weight of maltitol by weight of the soft confectionery product, where maltitol is present in the baked part obtained from dough, and where maltitol is not present in the optional coating and / or the optional filling; wherein the cereals are provided by flour and / or inclusions, wherein the inclusions are selected from the group consisting of flakes, groats, ground cereal, cut chips, and mixtures of two or more thereof; wherein the soft confectionery product has a sugar to maltitol weight ratio of 2: 1 to 20: 1; and wherein the SAG content is measured according to the Englyst method. |
| priorityDate | 2015-03-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 99.