http://rdf.ncbi.nlm.nih.gov/pubchem/patent/DE-2851861-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b8a3b94ec05bf235eed8dd14fa52f4fb |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G2200-10 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-343 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-2069 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-34 |
| filingDate | 1978-11-30^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1980-06-04^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | DE-2851861-A1 |
| titleOfInvention | COATING MEASURES FOR LASTING FOODSTUFFS AND METHOD FOR THE PRODUCTION THEREOF |
| abstract | Porous, strongly hygroscopic foodstuff portions, esp. celular sweets, are preserved by applying a coating compsn. contg. a gelling agent, (I), pref. commercial gelatin, and an edible protein, (II), as dry solids in ratio 1:5-1:1, esp. 1:2. The protein is esp. carbohydrate-free milk- or soya-protein and pref. has solubility >=98%. Coating resistance to pressure can be increased by adding cocoa butter or an edible fat having the same or a higher m.pt. The foods are sealed against moisture and mould formation is prevented. The foods are easily digested. The coatings do nt alter taste characteristics and have a low calorie content, allowing their use in foods for diabetics. |
| priorityDate | 1978-11-30^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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