SWEETENER FOR COOKING

SWEETENER FOR COOKING

PROBLEM TO BE SOLVED: To provide a sweetener for cooking having sweetness close to that of sugar. SOLUTION: This sweetener for cooking is obtained by selecting a natural sweetener such as erythritol, xylitol, lactitol, sorbitol and maltitol, and an artificial sweetener such as aspartame, acesulfame-...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
1. Verfasser: KOBAYASHI TAMIO
Format: Patent
Sprache:eng
Schlagworte:
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:Volltext bestellen
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
container_end_page
container_issue
container_start_page
container_title
container_volume
creator KOBAYASHI TAMIO
description PROBLEM TO BE SOLVED: To provide a sweetener for cooking having sweetness close to that of sugar. SOLUTION: This sweetener for cooking is obtained by selecting a natural sweetener such as erythritol, xylitol, lactitol, sorbitol and maltitol, and an artificial sweetener such as aspartame, acesulfame-K, and sucralose, and mixing the natural sweetener powder and the artificial sweetener powder at a ratio of (100:0.2)-(100:12), and further mixing soluble dietary fiber with the mixed sweetener at a ratio of (3:7)-(7:3). As a result of this, the sweetness of the sweetener is made close to that of sugar without limit, and the calorie thereof is made close to zero without limit. COPYRIGHT: (C)2009,JPO&INPIT
format Patent
fullrecord <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_JP2009028021A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>JP2009028021A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_JP2009028021A3</originalsourceid><addsrcrecordid>eNrjZBANDnd1DXH1cw1ScPMPUnD29_f29HPnYWBNS8wpTuWF0twMSm6uIc4euqkF-fGpxQWJyal5qSXxXgFGBgaWBkYWBkaGjsZEKQIA09YfQw</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>SWEETENER FOR COOKING</title><source>esp@cenet</source><creator>KOBAYASHI TAMIO</creator><creatorcontrib>KOBAYASHI TAMIO</creatorcontrib><description>PROBLEM TO BE SOLVED: To provide a sweetener for cooking having sweetness close to that of sugar. SOLUTION: This sweetener for cooking is obtained by selecting a natural sweetener such as erythritol, xylitol, lactitol, sorbitol and maltitol, and an artificial sweetener such as aspartame, acesulfame-K, and sucralose, and mixing the natural sweetener powder and the artificial sweetener powder at a ratio of (100:0.2)-(100:12), and further mixing soluble dietary fiber with the mixed sweetener at a ratio of (3:7)-(7:3). As a result of this, the sweetness of the sweetener is made close to that of sugar without limit, and the calorie thereof is made close to zero without limit. COPYRIGHT: (C)2009,JPO&amp;INPIT</description><language>eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2009</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&amp;date=20090212&amp;DB=EPODOC&amp;CC=JP&amp;NR=2009028021A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25563,76318</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&amp;date=20090212&amp;DB=EPODOC&amp;CC=JP&amp;NR=2009028021A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>KOBAYASHI TAMIO</creatorcontrib><title>SWEETENER FOR COOKING</title><description>PROBLEM TO BE SOLVED: To provide a sweetener for cooking having sweetness close to that of sugar. SOLUTION: This sweetener for cooking is obtained by selecting a natural sweetener such as erythritol, xylitol, lactitol, sorbitol and maltitol, and an artificial sweetener such as aspartame, acesulfame-K, and sucralose, and mixing the natural sweetener powder and the artificial sweetener powder at a ratio of (100:0.2)-(100:12), and further mixing soluble dietary fiber with the mixed sweetener at a ratio of (3:7)-(7:3). As a result of this, the sweetness of the sweetener is made close to that of sugar without limit, and the calorie thereof is made close to zero without limit. COPYRIGHT: (C)2009,JPO&amp;INPIT</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</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>2009</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZBANDnd1DXH1cw1ScPMPUnD29_f29HPnYWBNS8wpTuWF0twMSm6uIc4euqkF-fGpxQWJyal5qSXxXgFGBgaWBkYWBkaGjsZEKQIA09YfQw</recordid><startdate>20090212</startdate><enddate>20090212</enddate><creator>KOBAYASHI TAMIO</creator><scope>EVB</scope></search><sort><creationdate>20090212</creationdate><title>SWEETENER FOR COOKING</title><author>KOBAYASHI TAMIO</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2009028021A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2009</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</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>KOBAYASHI TAMIO</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>KOBAYASHI TAMIO</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>SWEETENER FOR COOKING</title><date>2009-02-12</date><risdate>2009</risdate><abstract>PROBLEM TO BE SOLVED: To provide a sweetener for cooking having sweetness close to that of sugar. SOLUTION: This sweetener for cooking is obtained by selecting a natural sweetener such as erythritol, xylitol, lactitol, sorbitol and maltitol, and an artificial sweetener such as aspartame, acesulfame-K, and sucralose, and mixing the natural sweetener powder and the artificial sweetener powder at a ratio of (100:0.2)-(100:12), and further mixing soluble dietary fiber with the mixed sweetener at a ratio of (3:7)-(7:3). As a result of this, the sweetness of the sweetener is made close to that of sugar without limit, and the calorie thereof is made close to zero without limit. COPYRIGHT: (C)2009,JPO&amp;INPIT</abstract><oa>free_for_read</oa></addata></record>
fulltext fulltext_linktorsrc
identifier
ispartof
issn
language eng
recordid cdi_epo_espacenet_JP2009028021A
source esp@cenet
subjects FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
title SWEETENER FOR COOKING
url https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-10T14%3A02%3A53IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=KOBAYASHI%20TAMIO&rft.date=2009-02-12&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EJP2009028021A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true