| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b7bba9e7adefcd386b2cb9acc964ecfe |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G4-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G4-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G4-068 |
| classificationIPCInventive |
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/A23G4-00 |
| filingDate |
1988-09-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
1989-12-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2a9fc4b22d3876bde2bf8cdf7a225285
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0d994f302628609f76cef6bcbb6eea34
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d9e9a65a909740ed20f7943dec5185f3
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d255dc5cee03157c374b4010b93f8247 |
| publicationDate |
1989-12-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-4889727-A |
| titleOfInvention |
Using cocoa powder to enhance the flavor of synthetic chewing gum base |
| abstract |
The present invention includes a method of enhancing the flavor of synthetic chewing gum base by the addition of a minor amount of cocoa powder to the base itself or to the chewing gum in which the base is used. Whether the cocoa powder is added to the gum base or to the chewing gum, the amount of cocoa powder should be between about 0.3 and 2.4 percent by weight of the gum base. The invention also includes the synthetic chewing gum base or a chewing gum with a synthetic gum base with cocoa powder added in a minor amount to enhance the flavor of the gum base. The synthetic gum base of the present invention is substantially free of natural gum products and includes between about 10 and about 30 percent of a synthetic elastomer; between about 20 and about 70 percent of a synthetic resin; and between about 0.3 and about 2.4 percent cocoa powder. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5320854-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5178889-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5286500-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5462754-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2008027952-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2009202673-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-9011018-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-9413152-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-9011021-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5436013-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5523098-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5437877-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5437875-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/AU-632245-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0664960-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5192562-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5547689-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5441750-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2008057155-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0479595-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-4997659-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-9011019-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5437876-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5571528-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/AU-2007289270-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5223283-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5034231-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5039530-A |
| priorityDate |
1988-09-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |