http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2010139453-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G4-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G4-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-37 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-364 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G4-20 |
| filingDate | 2009-02-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2012-04-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2010139453-A |
| titleOfInvention | MULTI-ZONE CONFECTIONERY |
| abstract | 1. Confectionery composition, including:! a. a first zone containing particulate material, said particulate material having a negative heat of dissolution, and the density when shaking said particulate material is from 0.4 g / ml to about 0.8 g / ml; ! b. a second zone comprising a soluble chewable matrix, said second zone at least partially surrounding said first zone; and! c. a third zone at least partially surrounding said second zone, said third zone comprising a coating. ! 2. The composition of claim 1, wherein said particulate material is selected from the group consisting of mannitol, sorbitol, dextrose, fructose, maltose, maltitol, lactitol, isomalt, erythritol, sucrose, maltose, and a combination thereof. ! 3. The composition of claim 1, wherein said particulate material is crystalline. ! 4. The composition according to claim 1, wherein said second zone includes one or more cavities, each of which has a volume, said first zone being located inside said one or more cavities so that said first zone fills at least 90 % of the indicated volume of the specified one or more cavities. ! 5. The composition according to claim 1, wherein said second zone further comprises a gelling agent, said gelling agent selected from the group consisting of pectin, alginate, carrageenan, gelatin, guar gum, carboxymethyl cellulose, xanthan, and combinations thereof. ! 6. The composition according to claim 1, in which the specified second zone further comprises an agent that modifies the chewing texture, and the specified agent that modifies the chewing � |
| priorityDate | 2008-02-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 46.