RARE SUGAR-CONTAINING POWDER
PROBLEM TO BE SOLVED: To provide a low-cost method for pulverizing a rare sugar-containing syrup for the purpose of expanding application, allowing for more versatility with high stability against moisture absorption.SOLUTION: A starch decomposition product is selected as an excipient, having a visc...
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| creator | UWAZUMI AKIFUMI OKAZAKI TOMOKAZU TATEBE MAKOTO |
| description | PROBLEM TO BE SOLVED: To provide a low-cost method for pulverizing a rare sugar-containing syrup for the purpose of expanding application, allowing for more versatility with high stability against moisture absorption.SOLUTION: A starch decomposition product is selected as an excipient, having a viscosity of 40 mPa s or more for a 30 mass% aqueous solution and a viscosity of 20 mPa s or less for a 10 mass% aqueous solution. With a blending ration of a rare sugar-containing syrup to the starch decomposition product of 0.33 or more and less than 0.82, pulverization is performed to produce rare sugar-containing powder having high stability against moisture absorption and high solubility in water. |
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With a blending ration of a rare sugar-containing syrup to the starch decomposition product of 0.33 or more and less than 0.82, pulverization is performed to produce rare sugar-containing powder having high stability against moisture absorption and high solubility in water.</description><language>eng</language><subject>BAKERY PRODUCTS ; BAKING ; CHEMISTRY ; CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; COMPOSITIONS BASED THEREON ; CONFECTIONERY ; DERIVATIVES THEREOF ; EDIBLE DOUGHS ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; ICE-CREAM ; METALLURGY ; NUCLEIC ACIDS ; NUCLEOSIDES ; NUCLEOTIDES ; ORGANIC CHEMISTRY ; ORGANIC MACROMOLECULAR COMPOUNDS ; POLYSACCHARIDES ; PREPARATION THEREOF ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVATION THEREOF ; SACCHARIDES, OTHER THAN SUCROSE, OBTAINED FROM NATURAL SOURCESOR BY HYDROLYSIS OF NATURALLY OCCURRING DI-, OLIGO- ORPOLYSACCHARIDES ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; SUGAR INDUSTRY ; SUGARS ; 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 ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><creationdate>2014</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=20140605&DB=EPODOC&CC=JP&NR=2014100091A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25544,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20140605&DB=EPODOC&CC=JP&NR=2014100091A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>UWAZUMI AKIFUMI</creatorcontrib><creatorcontrib>OKAZAKI TOMOKAZU</creatorcontrib><creatorcontrib>TATEBE MAKOTO</creatorcontrib><title>RARE SUGAR-CONTAINING POWDER</title><description>PROBLEM TO BE SOLVED: To provide a low-cost method for pulverizing a rare sugar-containing syrup for the purpose of expanding application, allowing for more versatility with high stability against moisture absorption.SOLUTION: A starch decomposition product is selected as an excipient, having a viscosity of 40 mPa s or more for a 30 mass% aqueous solution and a viscosity of 20 mPa s or less for a 10 mass% aqueous solution. With a blending ration of a rare sugar-containing syrup to the starch decomposition product of 0.33 or more and less than 0.82, pulverization is performed to produce rare sugar-containing powder having high stability against moisture absorption and high solubility in water.</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>CHEMISTRY</subject><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>COMPOSITIONS BASED THEREON</subject><subject>CONFECTIONERY</subject><subject>DERIVATIVES THEREOF</subject><subject>EDIBLE DOUGHS</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>NUCLEIC ACIDS</subject><subject>NUCLEOSIDES</subject><subject>NUCLEOTIDES</subject><subject>ORGANIC CHEMISTRY</subject><subject>ORGANIC MACROMOLECULAR COMPOUNDS</subject><subject>POLYSACCHARIDES</subject><subject>PREPARATION THEREOF</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVATION THEREOF</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>SUGARS</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><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2014</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZJAJcgxyVQgOdXcM0nX29wtx9PTz9HNXCPAPd3EN4mFgTUvMKU7lhdLcDEpuriHOHrqpBfnxqcUFicmpeakl8V4BRgaGJoYGBgaWho7GRCkCALRWIS8</recordid><startdate>20140605</startdate><enddate>20140605</enddate><creator>UWAZUMI AKIFUMI</creator><creator>OKAZAKI TOMOKAZU</creator><creator>TATEBE MAKOTO</creator><scope>EVB</scope></search><sort><creationdate>20140605</creationdate><title>RARE SUGAR-CONTAINING POWDER</title><author>UWAZUMI AKIFUMI ; 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With a blending ration of a rare sugar-containing syrup to the starch decomposition product of 0.33 or more and less than 0.82, pulverization is performed to produce rare sugar-containing powder having high stability against moisture absorption and high solubility in water.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BAKERY PRODUCTS BAKING CHEMISTRY CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE COMPOSITIONS BASED THEREON CONFECTIONERY DERIVATIVES THEREOF EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM METALLURGY NUCLEIC ACIDS NUCLEOSIDES NUCLEOTIDES ORGANIC CHEMISTRY ORGANIC MACROMOLECULAR COMPOUNDS POLYSACCHARIDES PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF SACCHARIDES, OTHER THAN SUCROSE, OBTAINED FROM NATURAL SOURCESOR BY HYDROLYSIS OF NATURALLY OCCURRING DI-, OLIGO- ORPOLYSACCHARIDES SUBSTITUTES FOR COCOA OR COCOA PRODUCTS SUGAR INDUSTRY SUGARS 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 TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS |
| title | RARE SUGAR-CONTAINING POWDER |
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