http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2488277-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_432b8542efda999c48edce9443c7eb7c |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-54 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-545 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-36 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-30 |
| filingDate | 2010-02-18^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-07-27^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f3b98ebcb2406daee0f1eebc4d005186 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_162bb8aaf1809397a03cd905715dad2d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d587d0eca9ede572577f10b9a2b7575b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1958bd25cfb95b11d8d6b23736e5fd71 |
| publicationDate | 2013-07-27^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2488277-C2 |
| titleOfInvention | Confectionary product freshening mouth cavity (versions) |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to food industry. The confectionary product contains a confectionary composition and solid caramel. The confectionary composition contains a cooling agent composition in an amount from nearly 20 to nearly 60 ppm of spilanthol of the confectionary composition weight and a sweetening composition. The cooling agent composition contains menthol in an amount from nearly 0.015 to nearly 0.15% of the confectionary composition weight and a physiological cooling agent in an amount from nearly 0.025 to nearly 0.15% of the confectionary composition weight. The physiological cooling agent is chosen from carboxylamides, menthyl compound ethers and their combinations. The weight ratio of the said physiological cooling agent composition to menthol is equal to 1:2 - 5:1. The sweetening composition contains a sweetening agent in an amount from nearly 50 to nearly 99 wt % of the confectionary product weight. The sweetening agent is chosen from a sugar sweetener, a high intensity sweetener, a sweetener with reduced sweetness and their combinations. The confectionary composition in the confectionary product exerts mouth dryness elimination intensity by at least nearly 0.2 points against the scale from 1 to 5 higher than in the absence of spilanthol. n EFFECT: invention allows to manufacture a confectionary product providing to the consumer a mouth cavity moistening sensation without tingling sensation exertion and without bitter savour. n 44 cl, 14 tbl, 21 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2784722-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2796946-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2709782-C2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2650548-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2761090-C1 |
| priorityDate | 2009-02-18^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Showing number of triples: 1 to 674 of 674.