http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016052325-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cee4f01676765e7779c8fe08b5c07f58 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-48 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/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-50 |
| filingDate | 2015-11-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b91f4597f88385484986d06ee681f350 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7dd61dae11fdd71b65b59a3f7c35a914 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7e429adb996da01ef632aec6b3a85b68 |
| publicationDate | 2016-04-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2016052325-A |
| titleOfInvention | Isomaltulose in fondant |
| abstract | A glossy transparent food coating having a sweetness corresponding to that of a conventional sucrose fondant, having no sucrose or having reduced sucrose, having high storage stability and slight hygroscopicity As well as providing a fondant that is particularly suitable for use as a filling. A fondant comprising 0.1-1.0% by weight of at least one sweetness enhancer (the total weight of the sweetness enhancer is based on fondant dry matter (DS)) and a sugar system comprising a crystalline phase and an amorphous phase. Wherein the fondant comprises 65-95 wt% crystalline phase isomaltulose (the total weight of isomaltulose in the crystalline phase is based on DS of fondant), wherein the crystalline phase comprises isomaltulose And containing from 4 to 34% by weight of glucose syrup in the form of an amorphous phase (the total weight of glucose syrup in the amorphous phase is based on DS of Fondant). [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2022229398-A1 |
| priorityDate | 2010-12-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 48.