| Predicate |
Object |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G4-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G4-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G4-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G4-08 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-256
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K9-68
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K47-46
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G4-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K47-36
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/A23G4-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K47-26
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G4-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K47-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K47-10 |
| filingDate |
2001-02-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2006-03-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a97238e2d3b2d47d7b2498d0fa1ef6f3
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2a7db39ece8fd6d49913a9fa8e2dfa68
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b19bd97d036c6e5b74d04ce41535294f |
| publicationDate |
2006-03-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
RU-2271118-C2 |
| titleOfInvention |
Edible chewing gum and method for production thereof |
| abstract |
FIELD: food processing industry. n SUBSTANCE: claimed chewing gum contains 0.1-5 mass % of agar and one or more soluble ingredients. Specific humidity of edible chewing gum is 5-20 mass %. Method for production of chewing gum includes agar dispersing in amount of 0.1-5 mass % in water taken in amount of 20-50 mass % as calculated to mass of ingredient mixture before cooking. Then agar is hydrated, dispersion is heated under stirring up to temperature being approximately equal to boiling point. Mixture is conditioned under continuous stirring at temperature below boiling point to agar dissolve, other ingredients are added and blended to produce syrup, syrup is cooked and chewing gum is formed. n EFFECT: chewing gum of improved quality. n 11 cl, 1 ex |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2762941-C1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2737648-C1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/MD-3937-G2 |
| priorityDate |
2000-03-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |