Predicate |
Object |
assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8bc6d7e07cca0c16f01bcf4a891790c0 |
classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-28 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-0025 |
classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-42 |
filingDate |
2020-02-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4bc3ab21c74cdaababe7c1f0a2ea671d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_969ffc726ddc4077227cc8a3dc1fb9f0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7c5faf05f98660def7b69db997770226 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7bfa0e6b1d29934fd8474be5a5bdec17 |
publicationDate |
2022-05-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
US-2022132884-A1 |
titleOfInvention |
Composition for preparing candy |
abstract |
The present invention relates to: a composition for preparing a candy, the composition containing saccharides having a degree of polymerization of 2 or less and saccharides having a degree of polymerization of 3 or more, and the composition having a content of the saccharides having a degree of polymerization of 3 or more of 29 parts by weight or more, based on 100 parts by weight of the saccharides having a degree of polymerization of 2 or less, based on dry solids; and a method for preparing a candy, by using the same. The present invention provides a candy having improved stickiness and/or the cold flow phenomenon. |
priorityDate |
2019-02-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |