http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2009165496-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cda4fa78b29508d0f009dacc02eaa8eb |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-34 |
| filingDate | 2009-05-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_49c9208ca21228ce148f4bdeb416826a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1aff26d9ae1ace6286abe2efc3738f7b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1d38382a4ef7d569aab8b659babd5154 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_21fcdadb85d42b6fcf72187416a5990c |
| publicationDate | 2009-07-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2009165496-A |
| titleOfInvention | candy |
| abstract | A candy obtained by crystallizing xylitol is difficult to control crystallization and is difficult to mass-produce. Even if control of crystallization is possible by using other raw materials in combination, some or cool feeling got worse, to provide a candy I to solve the problem at the same time that the moisture absorption stability as a product becomes worse. A candy containing xylitol and erythritol, wherein the weight ratio of the xylitol content to the erythritol content is 98: 2 to 90:10 and provides a cool feeling in the mouth. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2012090564-A |
| priorityDate | 2009-05-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 26.