http://rdf.ncbi.nlm.nih.gov/pubchem/patent/MA-39458-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_18422487a50184ed38cfa4228696d459 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-132 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-35 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-37 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-062 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-181 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-186 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G4-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-33 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-60 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-34 |
| filingDate | 2015-04-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7855e6963075126eb812f9cb52337afe |
| publicationDate | 2018-10-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | MA-39458-B1 |
| titleOfInvention | Sugar replacement composition |
| abstract | The present invention relates to a sugar replacement composition, which is based on a new and innovative combination of ingredients, such that the sugar replacement composition gives rise to one or more advantageous use characteristics comparable to or greater than those of sucrose, including excellent taste, sweetness of sucrose, better structural properties, for example in a cake, sherbet or ice cream, an improved crunch of biscuits, excellent organoleptic properties, low calorie content ( in some embodiments, 100 kcal / 100g or less), allows the reduction of the fat content of certain foods such as chocolate, as well as significant health benefits, including a low glycemic index, a low cariogenic, and prebiotic properties supporting the growth of beneficial intestinal bacteria and beneficial effects, or reducing blood sugar and slowing the emptying of the stomach. The sugar replacement compositions according to the present invention comprise polydextrose and at least one polyol, the content of the at least one polyol being from 20% by weight to 70% by weight, at least one of the constituents of the polyol being the erythritol, the erythritol content being from 20 wt.% to 60 wt.%, and all wt% indications being based on the total of the sugar substitute composition representing 100 wt.%. |
| priorityDate | 2014-04-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 38.