SUGAR COATING PROCESS AND COATED PRODUCT PRODUCED THEREBY
A sugar shell coated confectionery product comprising a confectionery center, a sugar shell layer, a transitional layer and a colored layer is described. The colored layer is adjacent to the transitional layer that is adjacent to the sugar shell layer. The transitional layer has a thickness less tha...
Gespeichert in:
| Hauptverfasser: | , , , , , |
|---|---|
| Format: | Patent |
| Sprache: | eng ; pol |
| Schlagworte: | |
| 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 | REID, CAMERON L BEN-YOSEPH, EYAL M O'CONNOR, DEVIN W ORR, COLIN E KASHULINES JR., PETER THOMAS COLLINS, THOMAS M |
| description | A sugar shell coated confectionery product comprising a confectionery center, a sugar shell layer, a transitional layer and a colored layer is described. The colored layer is adjacent to the transitional layer that is adjacent to the sugar shell layer. The transitional layer has a thickness less than 15 µm. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_PL3585181TT3</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>PL3585181TT3</sourcerecordid><originalsourceid>FETCH-epo_espacenet_PL3585181TT33</originalsourceid><addsrcrecordid>eNrjZLAMDnV3DFJw9ncM8fRzVwgI8nd2DQ5WcPRzAYu5uoCEXEKdQ6A0UCDEwzXI1SmSh4E1LTGnOJUXSnMzKLq5hjh76KYW5MenFhckJqfmpZbEB_gYm1qYGloYhoQYGxOjBgCTRSk7</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>SUGAR COATING PROCESS AND COATED PRODUCT PRODUCED THEREBY</title><source>esp@cenet</source><creator>REID, CAMERON L ; BEN-YOSEPH, EYAL M ; O'CONNOR, DEVIN W ; ORR, COLIN E ; KASHULINES JR., PETER THOMAS ; COLLINS, THOMAS M</creator><creatorcontrib>REID, CAMERON L ; BEN-YOSEPH, EYAL M ; O'CONNOR, DEVIN W ; ORR, COLIN E ; KASHULINES JR., PETER THOMAS ; COLLINS, THOMAS M</creatorcontrib><description>A sugar shell coated confectionery product comprising a confectionery center, a sugar shell layer, a transitional layer and a colored layer is described. The colored layer is adjacent to the transitional layer that is adjacent to the sugar shell layer. The transitional layer has a thickness less than 15 µm.</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>2024</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=20240722&DB=EPODOC&CC=PL&NR=3585181T3$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240722&DB=EPODOC&CC=PL&NR=3585181T3$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>REID, CAMERON L</creatorcontrib><creatorcontrib>BEN-YOSEPH, EYAL M</creatorcontrib><creatorcontrib>O'CONNOR, DEVIN W</creatorcontrib><creatorcontrib>ORR, COLIN E</creatorcontrib><creatorcontrib>KASHULINES JR., PETER THOMAS</creatorcontrib><creatorcontrib>COLLINS, THOMAS M</creatorcontrib><title>SUGAR COATING PROCESS AND COATED PRODUCT PRODUCED THEREBY</title><description>A sugar shell coated confectionery product comprising a confectionery center, a sugar shell layer, a transitional layer and a colored layer is described. The colored layer is adjacent to the transitional layer that is adjacent to the sugar shell layer. The transitional layer has a thickness less than 15 µm.</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>2024</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLAMDnV3DFJw9ncM8fRzVwgI8nd2DQ5WcPRzAYu5uoCEXEKdQ6A0UCDEwzXI1SmSh4E1LTGnOJUXSnMzKLq5hjh76KYW5MenFhckJqfmpZbEB_gYm1qYGloYhoQYGxOjBgCTRSk7</recordid><startdate>20240722</startdate><enddate>20240722</enddate><creator>REID, CAMERON L</creator><creator>BEN-YOSEPH, EYAL M</creator><creator>O'CONNOR, DEVIN W</creator><creator>ORR, COLIN E</creator><creator>KASHULINES JR., PETER THOMAS</creator><creator>COLLINS, THOMAS M</creator><scope>EVB</scope></search><sort><creationdate>20240722</creationdate><title>SUGAR COATING PROCESS AND COATED PRODUCT PRODUCED THEREBY</title><author>REID, CAMERON L ; BEN-YOSEPH, EYAL M ; O'CONNOR, DEVIN W ; ORR, COLIN E ; KASHULINES JR., PETER THOMAS ; COLLINS, THOMAS M</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_PL3585181TT33</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; pol</language><creationdate>2024</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>REID, CAMERON L</creatorcontrib><creatorcontrib>BEN-YOSEPH, EYAL M</creatorcontrib><creatorcontrib>O'CONNOR, DEVIN W</creatorcontrib><creatorcontrib>ORR, COLIN E</creatorcontrib><creatorcontrib>KASHULINES JR., PETER THOMAS</creatorcontrib><creatorcontrib>COLLINS, THOMAS M</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>REID, CAMERON L</au><au>BEN-YOSEPH, EYAL M</au><au>O'CONNOR, DEVIN W</au><au>ORR, COLIN E</au><au>KASHULINES JR., PETER THOMAS</au><au>COLLINS, THOMAS M</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>SUGAR COATING PROCESS AND COATED PRODUCT PRODUCED THEREBY</title><date>2024-07-22</date><risdate>2024</risdate><abstract>A sugar shell coated confectionery product comprising a confectionery center, a sugar shell layer, a transitional layer and a colored layer is described. The colored layer is adjacent to the transitional layer that is adjacent to the sugar shell layer. The transitional layer has a thickness less than 15 µm.</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng ; pol |
| recordid | cdi_epo_espacenet_PL3585181TT3 |
| source | esp@cenet |
| 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 | SUGAR COATING PROCESS AND COATED PRODUCT PRODUCED THEREBY |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-02T20%3A48%3A22IST&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=REID,%20CAMERON%20L&rft.date=2024-07-22&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EPL3585181TT3%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 |