http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2002543817-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G2200-06 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-343 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-256 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-256 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/A23G3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-52 |
| filingDate | 2000-05-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2002-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2002543817-A |
| titleOfInvention | High solids content food formulations, methods for their preparation and use of carrageenans for gelling food formulations |
| abstract | (57) A food formulation comprising from about 50 to about 90% by weight of a soluble solid component, a carrageenan component in an amount sufficient to form a gel, and the balance water, wherein at least 70% by weight is a sweetener system comprising sucrose and non-sucrose sweetener in a 0: 100 to 95: 5 sucrose to non-sucrose sweetener weight ratio, wherein the non-sucrose sweetener has a DE (glucose equivalent) of at least about 30. And wherein the gelation temperature of the food formulation is <95 ° C. The food formulation is prepared by (a) dispersing carrageenan in a syrup of non-sucrose sweetener with stirring at a temperature sufficient to disperse carrageenan in the syrup; (b) adding water; Heating to its boiling point, (c) adjusting the soluble solids content to about 50 to about 90% by weight, (d) depositing the mixture, and (e) depositing the mixture at the deposition temperature of the mixture. It can be produced by a method that includes cooling to a lower temperature. The food formulation gels rapidly and forms a gel at temperatures below 95 ° C. The food formulation is particularly suitable for confectionery products such as soft candies, marshmallows or glazings. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015107116-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2007319048-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2009039096-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2013543731-A |
| priorityDate | 1999-05-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 132.