http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2465785-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5547f753e08bbcbf0d47d21b94954e07 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-5116 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-84 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-21 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-30 |
| filingDate | 2008-04-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2012-11-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_46eb793a856603805d0d702b763cc191 |
| publicationDate | 2012-11-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2465785-C2 |
| titleOfInvention | Reduction of cooling organoleptic action of polyols |
| abstract | FIELD: food industry. n SUBSTANCE: present invention is related to food industry, in particular, to its confectionary branch. The method for production of a composition of erythrite and food fibre and/or sugar ether envisages dry mixing of food fibre and/or sugar ethers and erythrite. Then the said dry mixture is melted and solidified at a lower temperature. The said food fibres are chosen from pectin, guar gum, xanthum gum, locust bean gum, alginate, carageenan, cocoa soluble fibres, guar gum soluble fibres, cellulose, derivatives of cellulose, beta-glucan, acetylised distarch adipate, starch n-octenyl succinate (n-OSA starch), hydroxypropyl starch phosphate, depolymerised heteropolysaccharides (with molecular weight less than 10000 and average degree of polimerisation equal to 3 - 30) and a mixture of two or more of the listed components. The ratio of food fibres and/or sugar ethers to erythrite is equal to 1:5 - 1:300, preferably - 1:10 - 1:300. n EFFECT: invention allows to reduce the cooling organoleptic action of erythrite and to use the produced dry melted mixture during production of confectionary products to reduce their calorie content. n 13 cl, 12 tbl, 12 ex |
| priorityDate | 2007-04-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 93.