| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d1f2090a8e3cd71ac452cfd5f19be837 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G4-066
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G4-08 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G4-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G4-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G4-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G4-18 |
| filingDate |
1995-05-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2002-01-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_980b8a3cfe43ac91e1a454475d95c08b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b05f543efca0e7eb691a943c3632a067
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0e8b23a9b43544f8df34f9274a959785
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_008a9f53cc6ddc77b332bd5b915d3bb1
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_df64db8d83452d8f69c05772c033af78
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_48ab5bd40dd7875dc90a9859dbe92632
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f8c997297776aae1ee6d5c3f384b3847 |
| publicationDate |
2002-01-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
RU-2178650-C2 |
| titleOfInvention |
Composition of chewing gum for preparation of product of chewing gum possessing reduced stickiness, method of producing chewing gum, method of producing chewing gum in the form of granules, method of improving stability of flavor at storage |
| abstract |
FIELD: producing of chewing gums. SUBSTANCE: invention describes compositions of improved chewing gum, and also methods of chewing gum production. Chewing gum includes triglycerides with average length of chain in amount from 0.01 to 0.1 wt. % of chewing gum composition. Triglycerides with average length of chain may be used in resin for improving properties of chewing gum such as stickiness of resin in process of production, and stability of flavor at storage. EFFECT: improved properties of chewing gum. 17 cl, 16 tbl, 150 ex _ |
| priorityDate |
1994-05-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |