FOERFARANDE FOER FRAMSTAELLNING OCH ANVAENDNING AV HYDRERAT ICE-KARIOGENISKT STAERKELSEHYDROLYSAT
The invention relates to a non-cariogenic hydrogenated starch for confectionery and process for preparing this hydrolysate. This hydrogenated starch hydrolysate comprises a content of polyols of DP higher than 20 which is sufficiently low for the cariogenic character of these polyols not to be troub...
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| creator | LELEU JEAN-BERNARD VERWAERDE FRANCOISE HUCHETTE MICHEL |
| description | The invention relates to a non-cariogenic hydrogenated starch for confectionery and process for preparing this hydrolysate. This hydrogenated starch hydrolysate comprises a content of polyols of DP higher than 20 which is sufficiently low for the cariogenic character of these polyols not to be troublesome and a content of low molecular weight products, which is sufficiently low for their presence not to interfere with the applicability of said hydrolysates in confectionery. The hydrogenated starch hydrolysate can be used in the manufacture of "hard candies" and chewing gums. |
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| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_FI66111BB</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>FI66111BB</sourcerecordid><originalsourceid>FETCH-epo_espacenet_FI66111BB3</originalsourceid><addsrcrecordid>eNqFi7EKwjAURbM4iPoL8n6gQxC6v6YvTUhM4CUUOpUicRIt1P9HIu5O9xw4dy8WHYk1MoaeoDJoxmvKSN4HGwaIygCGESn0X8cRzNQzMWawihqHbONAwSaXof7YkU9Um-inhPkodvflsZXTbw_irCkr05T1NZdtXW7lWd6ztm0rpey6y9_gA7i0Mw4</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>FOERFARANDE FOER FRAMSTAELLNING OCH ANVAENDNING AV HYDRERAT ICE-KARIOGENISKT STAERKELSEHYDROLYSAT</title><source>esp@cenet</source><creator>LELEU JEAN-BERNARD ; VERWAERDE FRANCOISE ; HUCHETTE MICHEL</creator><creatorcontrib>LELEU JEAN-BERNARD ; VERWAERDE FRANCOISE ; HUCHETTE MICHEL</creatorcontrib><description>The invention relates to a non-cariogenic hydrogenated starch for confectionery and process for preparing this hydrolysate. This hydrogenated starch hydrolysate comprises a content of polyols of DP higher than 20 which is sufficiently low for the cariogenic character of these polyols not to be troublesome and a content of low molecular weight products, which is sufficiently low for their presence not to interfere with the applicability of said hydrolysates in confectionery. The hydrogenated starch hydrolysate can be used in the manufacture of "hard candies" and chewing gums.</description><edition>3</edition><language>fin</language><subject>CHEMISTRY ; CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; COMPOSITIONS BASED THEREON ; COMPOSITIONS OF MACROMOLECULAR COMPOUNDS ; CONFECTIONERY ; DERIVATIVES THEREOF ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; ICE-CREAM ; METALLURGY ; ORGANIC MACROMOLECULAR COMPOUNDS ; POLYSACCHARIDES ; PREPARATION THEREOF ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; SACCHARIDES, OTHER THAN SUCROSE, OBTAINED FROM NATURAL SOURCESOR BY HYDROLYSIS OF NATURALLY OCCURRING DI-, OLIGO- ORPOLYSACCHARIDES ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; SUGAR INDUSTRY ; THEIR PREPARATION OR CHEMICAL WORKING-UP ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>1984</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=19840531&DB=EPODOC&CC=FI&NR=66111B$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19840531&DB=EPODOC&CC=FI&NR=66111B$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>LELEU JEAN-BERNARD</creatorcontrib><creatorcontrib>VERWAERDE FRANCOISE</creatorcontrib><creatorcontrib>HUCHETTE MICHEL</creatorcontrib><title>FOERFARANDE FOER FRAMSTAELLNING OCH ANVAENDNING AV HYDRERAT ICE-KARIOGENISKT STAERKELSEHYDROLYSAT</title><description>The invention relates to a non-cariogenic hydrogenated starch for confectionery and process for preparing this hydrolysate. This hydrogenated starch hydrolysate comprises a content of polyols of DP higher than 20 which is sufficiently low for the cariogenic character of these polyols not to be troublesome and a content of low molecular weight products, which is sufficiently low for their presence not to interfere with the applicability of said hydrolysates in confectionery. The hydrogenated starch hydrolysate can be used in the manufacture of "hard candies" and chewing gums.</description><subject>CHEMISTRY</subject><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>COMPOSITIONS BASED THEREON</subject><subject>COMPOSITIONS OF MACROMOLECULAR COMPOUNDS</subject><subject>CONFECTIONERY</subject><subject>DERIVATIVES THEREOF</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>METALLURGY</subject><subject>ORGANIC MACROMOLECULAR COMPOUNDS</subject><subject>POLYSACCHARIDES</subject><subject>PREPARATION THEREOF</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>SACCHARIDES, OTHER THAN SUCROSE, OBTAINED FROM NATURAL SOURCESOR BY HYDROLYSIS OF NATURALLY OCCURRING DI-, OLIGO- ORPOLYSACCHARIDES</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>SUGAR INDUSTRY</subject><subject>THEIR PREPARATION OR CHEMICAL WORKING-UP</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1984</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqFi7EKwjAURbM4iPoL8n6gQxC6v6YvTUhM4CUUOpUicRIt1P9HIu5O9xw4dy8WHYk1MoaeoDJoxmvKSN4HGwaIygCGESn0X8cRzNQzMWawihqHbONAwSaXof7YkU9Um-inhPkodvflsZXTbw_irCkr05T1NZdtXW7lWd6ztm0rpey6y9_gA7i0Mw4</recordid><startdate>19840531</startdate><enddate>19840531</enddate><creator>LELEU JEAN-BERNARD</creator><creator>VERWAERDE FRANCOISE</creator><creator>HUCHETTE MICHEL</creator><scope>EVB</scope></search><sort><creationdate>19840531</creationdate><title>FOERFARANDE FOER FRAMSTAELLNING OCH ANVAENDNING AV HYDRERAT ICE-KARIOGENISKT STAERKELSEHYDROLYSAT</title><author>LELEU JEAN-BERNARD ; VERWAERDE FRANCOISE ; HUCHETTE MICHEL</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_FI66111BB3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>fin</language><creationdate>1984</creationdate><topic>CHEMISTRY</topic><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>COMPOSITIONS BASED THEREON</topic><topic>COMPOSITIONS OF MACROMOLECULAR COMPOUNDS</topic><topic>CONFECTIONERY</topic><topic>DERIVATIVES THEREOF</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-CREAM</topic><topic>METALLURGY</topic><topic>ORGANIC MACROMOLECULAR COMPOUNDS</topic><topic>POLYSACCHARIDES</topic><topic>PREPARATION THEREOF</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>SACCHARIDES, OTHER THAN SUCROSE, OBTAINED FROM NATURAL SOURCESOR BY HYDROLYSIS OF NATURALLY OCCURRING DI-, OLIGO- ORPOLYSACCHARIDES</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>SUGAR INDUSTRY</topic><topic>THEIR PREPARATION OR CHEMICAL WORKING-UP</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>LELEU JEAN-BERNARD</creatorcontrib><creatorcontrib>VERWAERDE FRANCOISE</creatorcontrib><creatorcontrib>HUCHETTE MICHEL</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>LELEU JEAN-BERNARD</au><au>VERWAERDE FRANCOISE</au><au>HUCHETTE MICHEL</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>FOERFARANDE FOER FRAMSTAELLNING OCH ANVAENDNING AV HYDRERAT ICE-KARIOGENISKT STAERKELSEHYDROLYSAT</title><date>1984-05-31</date><risdate>1984</risdate><abstract>The invention relates to a non-cariogenic hydrogenated starch for confectionery and process for preparing this hydrolysate. This hydrogenated starch hydrolysate comprises a content of polyols of DP higher than 20 which is sufficiently low for the cariogenic character of these polyols not to be troublesome and a content of low molecular weight products, which is sufficiently low for their presence not to interfere with the applicability of said hydrolysates in confectionery. The hydrogenated starch hydrolysate can be used in the manufacture of "hard candies" and chewing gums.</abstract><edition>3</edition><oa>free_for_read</oa></addata></record> |
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| source | esp@cenet |
| subjects | CHEMISTRY CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE COMPOSITIONS BASED THEREON COMPOSITIONS OF MACROMOLECULAR COMPOUNDS CONFECTIONERY DERIVATIVES THEREOF FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM METALLURGY ORGANIC MACROMOLECULAR COMPOUNDS POLYSACCHARIDES PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SACCHARIDES, OTHER THAN SUCROSE, OBTAINED FROM NATURAL SOURCESOR BY HYDROLYSIS OF NATURALLY OCCURRING DI-, OLIGO- ORPOLYSACCHARIDES SUBSTITUTES FOR COCOA OR COCOA PRODUCTS SUGAR INDUSTRY THEIR PREPARATION OR CHEMICAL WORKING-UP THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | FOERFARANDE FOER FRAMSTAELLNING OCH ANVAENDNING AV HYDRERAT ICE-KARIOGENISKT STAERKELSEHYDROLYSAT |
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