http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016174545-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fa5f4f6db9955c480e7e9252cd7f4f47 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-34 |
| filingDate | 2015-03-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_052067454043e5cc4ec5d2e26d7a573d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_305fc8a2a4bae3b2b0178d4f95468268 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cdabc9e6988cf8e09db21780e173f76d |
| publicationDate | 2016-10-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2016174545-A |
| titleOfInvention | Gummy composition |
| abstract | PROBLEM TO BE SOLVED: To provide a gummy candy having a new texture that has a better mouthfeel than conventional gummy candy, has both crispness and softness, has a good flavor release (scented) during eating, and can be mass-produced. SOLUTION: A gummy candy dough contains 0.8% by weight or more of diacetyltartaric acid monoglyceride, which is a kind of emulsifier, in a normal gummy candy dough, and 0.8 to 1.5% by weight. Gummy candy characterized by that. [Selection] Figure 1 |
| priorityDate | 2015-03-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 51.