http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-S5783249-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_db63c49866492070e86b92e498b3c0d0 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-30 |
| filingDate | 1980-11-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_273873c7695ad82b23f243e60c23ab02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8c0e3d0a611dbcbb84624632820e7675 |
| publicationDate | 1982-05-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-S5783249-A |
| titleOfInvention | Preparation of low-caloric hard candy |
| abstract | PURPOSE: To prepare a low-caloric hard candy while keeping the moldability sufficiently, by adding a specific amount of a saccharified reducing starch and sucrose ester of a fatty acid to a thick reducing maltose sirup. n CONSTITUTION: 20W40%, Based on the solid content of a thick reducing maltose sirup consisting of maltitol essentially, saccharified reduced starch having a calorific value of 26W55% that of the sugar is added to the thick reducing maltose sirup, and 0.3W0.7% sucrose ester of a fatty acid (HLB: 8W10) is further added thereto. The resultant mixture is then concentrated to a moisture content of 2W5% under reduced pressure, kneaded with a perfume, sour substance, etc., cooled and molded to give the aimed product. n COPYRIGHT: (C)1982,JPO&Japio |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-S6083536-A |
| priorityDate | 1980-11-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 31.