http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2281654-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4de36eaaa471d491a1c3f2ae25eaef97 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-0215 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-0205 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-362 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-52 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-36 |
| filingDate | 2001-01-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2006-08-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_badcf4306aab69fc5a81820d7bcadfc6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b68f0c333fa0fe8e5560adb25487bacb |
| publicationDate | 2006-08-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2281654-C2 |
| titleOfInvention | Sparkling caramel article |
| abstract | FIELD: food processing industry, in particular confectionery. n SUBSTANCE: invention relates to article of aerated texture producing sparkling effect under contact with saliva in mouth. Claimed article contains caramel with water activity of 0.2-0.5, blended with powdered mixture containing water-soluble organic acid and carbonate or bicarbonate being capable to react with carbon dioxide releasing. Article contains citric acid or tartaric acid as organic acid and sodium bicarbonate as solid base. Mixture of organic acid and solid carbonate or bicarbonate base contains 2-20 mass % of hydrogenised fat based on mixture mass. Amount of mixture from organic acid and solid carbonate or bicarbonate base, blended with caramel is 2-20 % based on total mass of sparkling caramel article. Method for production of sparkling caramel article includes caramel blending with mixture, containing water-soluble organic acid and carbonate or bicarbonate being capable to react with carbon dioxide releasing. Caramel parts of specific size are blended with powdered mixture in dough mixer to produce paste-like mass. Then mixture is cooled, rolled and cut. Starting components are fed rolling chopper wherein organic acid and base are blended and heated from 55°C to 70°C. Hydrogenised fat is melted, added to dry heated mixture and dispersed in dry mixture. Then obtained mixture is cooled. n EFFECT: article with stable sparkling effect without encapsulation and prolonged storage time. n 9 cl, 2 dwg, 2 ex |
| priorityDate | 2000-03-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 36.