Method for producing tablet, baked product or chewing gum
Production of a powder comprising crystalline maltitol particles from a maltitol syrup having a solids content of at least 70 wt.%, of which at least 85 wt.% is maltitol, comprises continuously introducing the syrup and maltitol seed particles into an open rotary drum containing maltitol granules; r...
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| creator | PARADY TOM BEAUREGARD GUY JORGENSON MIKE MOSER BEN |
| description | Production of a powder comprising crystalline maltitol particles from a maltitol syrup having a solids content of at least 70 wt.%, of which at least 85 wt.% is maltitol, comprises continuously introducing the syrup and maltitol seed particles into an open rotary drum containing maltitol granules; recovering granules from the drum; and crystallizing the maltitol in the granules. |
| format | Patent |
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recovering granules from the drum; and crystallizing the maltitol in the granules.</description><edition>7</edition><language>eng</language><subject>BAKERY PRODUCTS ; BAKING ; CHEMISTRY ; CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; DERIVATIVES THEREOF ; EDIBLE DOUGHS ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; HYGIENE ; ICE-CREAM ; MEDICAL OR VETERINARY SCIENCE ; METALLURGY ; NUCLEIC ACIDS ; NUCLEOSIDES ; NUCLEOTIDES ; ORGANIC CHEMISTRY ; PREPARATION THEREOF ; PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVATION THEREOF ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; SUGARS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><creationdate>2005</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20050525&DB=EPODOC&CC=CN&NR=1618322A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20050525&DB=EPODOC&CC=CN&NR=1618322A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>PARADY TOM</creatorcontrib><creatorcontrib>BEAUREGARD GUY</creatorcontrib><creatorcontrib>JORGENSON MIKE</creatorcontrib><creatorcontrib>MOSER BEN</creatorcontrib><title>Method for producing tablet, baked product or chewing gum</title><description>Production of a powder comprising crystalline maltitol particles from a maltitol syrup having a solids content of at least 70 wt.%, of which at least 85 wt.% is maltitol, comprises continuously introducing the syrup and maltitol seed particles into an open rotary drum containing maltitol granules; 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BEAUREGARD GUY ; JORGENSON MIKE ; MOSER BEN</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN1618322A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2005</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>CHEMISTRY</topic><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>DERIVATIVES THEREOF</topic><topic>EDIBLE DOUGHS</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>HYGIENE</topic><topic>ICE-CREAM</topic><topic>MEDICAL OR VETERINARY SCIENCE</topic><topic>METALLURGY</topic><topic>NUCLEIC ACIDS</topic><topic>NUCLEOSIDES</topic><topic>NUCLEOTIDES</topic><topic>ORGANIC CHEMISTRY</topic><topic>PREPARATION THEREOF</topic><topic>PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRESERVATION THEREOF</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>SUGARS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><toplevel>online_resources</toplevel><creatorcontrib>PARADY TOM</creatorcontrib><creatorcontrib>BEAUREGARD GUY</creatorcontrib><creatorcontrib>JORGENSON MIKE</creatorcontrib><creatorcontrib>MOSER BEN</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>PARADY TOM</au><au>BEAUREGARD GUY</au><au>JORGENSON MIKE</au><au>MOSER BEN</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Method for producing tablet, baked product or chewing gum</title><date>2005-05-25</date><risdate>2005</risdate><abstract>Production of a powder comprising crystalline maltitol particles from a maltitol syrup having a solids content of at least 70 wt.%, of which at least 85 wt.% is maltitol, comprises continuously introducing the syrup and maltitol seed particles into an open rotary drum containing maltitol granules; recovering granules from the drum; and crystallizing the maltitol in the granules.</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
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| subjects | BAKERY PRODUCTS BAKING CHEMISTRY CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY DERIVATIVES THEREOF EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES HYGIENE ICE-CREAM MEDICAL OR VETERINARY SCIENCE METALLURGY NUCLEIC ACIDS NUCLEOSIDES NUCLEOTIDES ORGANIC CHEMISTRY PREPARATION THEREOF PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS SUGARS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS |
| title | Method for producing tablet, baked product or chewing gum |
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