TEMPORALLY STABLE IMPROVED THREE-LAYERED CONFECTION
To improve the temporal stability of multi-layered chewing gum. By adjusting the amount of a gelatinizing agent, especially gelatin, in an edible material, especially in a soft candy (1.5 to 6% by weight in the edible material and 1.5 to 10% by weight based on a gum base), it is possible to suppress...
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| creator | KOJIMA, TAKAYUKI ITO, YOKO OZAKI, FUMIHIRO |
| description | To improve the temporal stability of multi-layered chewing gum. By adjusting the amount of a gelatinizing agent, especially gelatin, in an edible material, especially in a soft candy (1.5 to 6% by weight in the edible material and 1.5 to 10% by weight based on a gum base), it is possible to suppress moisture absorption and deterioration of flavor, prevent negative effects on the properties of chewing gum such as melting, and secure production suitability. |
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By adjusting the amount of a gelatinizing agent, especially gelatin, in an edible material, especially in a soft candy (1.5 to 6% by weight in the edible material and 1.5 to 10% by weight based on a gum base), it is possible to suppress moisture absorption and deterioration of flavor, prevent negative effects on the properties of chewing gum such as melting, and secure production suitability.</description><language>eng ; pol</language><subject>CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; ICE-CREAM ; PREPARATION THEREOF ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2018</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=20181231&DB=EPODOC&CC=PL&NR=2832229T3$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20181231&DB=EPODOC&CC=PL&NR=2832229T3$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>KOJIMA, TAKAYUKI</creatorcontrib><creatorcontrib>ITO, YOKO</creatorcontrib><creatorcontrib>OZAKI, FUMIHIRO</creatorcontrib><title>TEMPORALLY STABLE IMPROVED THREE-LAYERED CONFECTION</title><description>To improve the temporal stability of multi-layered chewing gum. By adjusting the amount of a gelatinizing agent, especially gelatin, in an edible material, especially in a soft candy (1.5 to 6% by weight in the edible material and 1.5 to 10% by weight based on a gum base), it is possible to suppress moisture absorption and deterioration of flavor, prevent negative effects on the properties of chewing gum such as melting, and secure production suitability.</description><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>PREPARATION THEREOF</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2018</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDAOcfUN8A9y9PGJVAgOcXTycVXw9A0I8g9zdVEI8QhyddX1cYx0DQLynP393FydQzz9_XgYWNMSc4pTeaE0N4Oim2uIs4duakF-fGpxQWJyal5qSXyAj5GFsZGRkWVIiLExMWoAysMn2Q</recordid><startdate>20181231</startdate><enddate>20181231</enddate><creator>KOJIMA, TAKAYUKI</creator><creator>ITO, YOKO</creator><creator>OZAKI, FUMIHIRO</creator><scope>EVB</scope></search><sort><creationdate>20181231</creationdate><title>TEMPORALLY STABLE IMPROVED THREE-LAYERED CONFECTION</title><author>KOJIMA, TAKAYUKI ; ITO, YOKO ; OZAKI, FUMIHIRO</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_PL2832229TT33</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; pol</language><creationdate>2018</creationdate><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-CREAM</topic><topic>PREPARATION THEREOF</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>KOJIMA, TAKAYUKI</creatorcontrib><creatorcontrib>ITO, YOKO</creatorcontrib><creatorcontrib>OZAKI, FUMIHIRO</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>KOJIMA, TAKAYUKI</au><au>ITO, YOKO</au><au>OZAKI, FUMIHIRO</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>TEMPORALLY STABLE IMPROVED THREE-LAYERED CONFECTION</title><date>2018-12-31</date><risdate>2018</risdate><abstract>To improve the temporal stability of multi-layered chewing gum. By adjusting the amount of a gelatinizing agent, especially gelatin, in an edible material, especially in a soft candy (1.5 to 6% by weight in the edible material and 1.5 to 10% by weight based on a gum base), it is possible to suppress moisture absorption and deterioration of flavor, prevent negative effects on the properties of chewing gum such as melting, and secure production suitability.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; pol |
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| subjects | CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | TEMPORALLY STABLE IMPROVED THREE-LAYERED CONFECTION |
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