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filingDate 1996-05-30^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e61297a6330206387ab9ee15afee5c69
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d1d6594beda750f361a14e3b001ad66b
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publicationDate 1996-12-05^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber WO-9638049-A1
titleOfInvention Positive hydration method of preparing confectionery and product therefrom
abstract The present invention is a new method of making a confectionery mass, such as a nougat, by hydrating sufficiently to form the mass without the need for cooking to drive off moisture. The present invention also includes a product prepared by positively hydrating a mixture of confectionery ingredients including a hydrobinding component and shearform product.
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priorityDate 1995-05-31^^<http://www.w3.org/2001/XMLSchema#date>
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http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID226396791
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID24454
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID107428
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID226393234
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID226420102
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID226404049
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID226420049
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID415732899
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID36596
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID24441
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID226394767

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